Asiago & White Truffle Mashed Potatoes

Ingredients

6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon Stuarto's White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsley for garnish

Directions

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

 

Asparagus and Wild Mushroom Pappardelle

Ingredients

  • 8-12 ounces fresh pappardelle pasta
  • 3 tablespoons Arbequina Extra Virgin Olive Oil
  • ½ bunch asparagus, cut into 1-inch lengths
  • ½ large onion, halved and sliced
  • ¼ pound wild or cultivated mushrooms, cleaned and cut into bite-sized pieces
  • Salt and freshly ground pepper to taste
  • ¾ cup dry white wine
  • 2 tomatoes, chopped
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • Arbequina EVOO, to drizzle


Preparation

Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
Pre-heat a large sauté pan. Add the 3 tablespoons olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and mushrooms, and cook an additional minute. Season with salt and pepper. Deglaze with the wine and continue cooking until reduced by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.

Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check the seasonings and adjust as needed. Divide the pasta among 4 serving bowls, top with the Parmesan, and drizzle with extra virgin olive oil. Serves 4.

 

Bacon Cheddar Spinach Quiche with All Extra Virgin Olive Oil Crust Recipe

For The Crust
2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca
1/2 cup ice cold water

Directions

Preheat the oven to 375.

Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan
For the Quiche Filling
8 large eggs
1 1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1 1/2 cups finely grated guyere cheese

In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle. Allow to cool slightly or to room temperature and serve.

 

Baked Chicken with Dijon and Balsamic Vinegar

Ingredients

  • 1 (3 1/2- to 4-pound) chicken -- cut up or bone-in chicken parts, as desired
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Rubbed sage
  • 1/2 teaspoon Dried rosemary
  • Salt and pepper -- to taste
  • 2 tablespoons Balsamic vinegar (18 year-old or Red Apple)
  • 1 tablespoon Olive oil (Hojiblanca)
  • Garlic powder, to taste


Directions

Preheat oven to 400: F. Place the chicken in a single layer in a 13 x 9 x 2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar ,then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.

NOTE: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator.

 

Banana Bread

Ingredients

  • In a large bowl whisk together thoroughly:
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon (optional) 
  • In a separate bowl blend together
  • 6 tablespoons Stuarto’s All Natural Butter Flavored extra virgin olive oil
  • 2/3 cup sugar
  • 2 large eggs, lightly beaten
  • Fold in until combined:
  • 1 cup mashed very ripe bananas (about 2)
  • 1/2 cup toasted chopped walnuts or pecans (optional)

 

Preparation

Preheat the oven to 350.  Thoroughly grease a standard loaf pan with one teaspoon of Stuarto’s All Natural Butter Flavored Extra Virgin Olive Oil. Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix.  Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

 


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