Easy Peach Danish

Hmmm, I have to be honest about this recipe.  It's a variation of a recipe that's been posted online before.  However, the additions I've made to the original recipe  make it quite different, very pretty and quite good.  But I'll let you be the judge.



Remember in an earlier post I spoke about cooking with Balsamic Vinegars  and reducing them to get a sweeter concentrate of the infused flavor?  That's what I did here with our Peach Balsamic Vinegar.

     2 tubes Pillsbury refrigerated crescent butter rolls
     2  8 ounce packages cream cheese, softened
     3/4 cup sugar *
     1 teaspoon ground cinnamon
     1/2 teaspoon almond extract
     3/4 cup Joe and Son's Peach Balsamic Vinegar
     3 fresh peaches, peeled, and diced
     1 teaspoon brown sugar*


     1 tablespoon Joe and Son's Butter Olive Oil
     additional sugar* and cinammon for topping
     slivered almonds

Preheat the oven to 350 degrees.

Pour the peach Balsamic into a saute pan. Add the diced peaches and brown sugar.  Stir and continue to cook over low/medium heat until the vinegar has reduced by about half in volume and has become syrupy. This will resemble a chunky peach jam. Set aside.

Place one tube of the crescent rolls in an ungreased  9x13 pan with sides. Spread and join at the perforations.

In a small bowl, combine the cream cheese, sugar, cinammon, and almond extract. Mix well until all of the ingredients are well blended.

Spread the cream cheese mixture over the  base pastry and top with the peach "jam".

Use the other tube of crescent rolls as a top pastry.  I find the results look better if I separate the rolls and place them individually over the danish filling.  This way I can manipulate the perforations to make it look like a homemade pastry with some hills and valleys.

Sprinkle the slivered almonds over the pastry and gently press down on them so they become part of the pastry.
Drizzle the butter oil over the top pastry and sprinkle with the additional sugar and cinnamon.

Bake for 20-25 minutes until golden.

*This can be made in a sugar free version by using Splenda products.  Though Diabetics will still have to count the carbs from the pastry and fruit, the sugar content will be greatly decreased.


                                                                        

About Balsamic Vinegars

Balsamic vinegar, that aged-in-wood variety many of us have fallen in love with, makes a wonderful syrup when cooked down to about one-third its original volume.  We have many infused flavors to choose from...both in the Dark Balsamics as well as the White Balsamics.  Our Balsamic Vinegars have no additives or preservatives added to them.  They have 3 carbs per tablespoon and 10 calories per tablespoon.

Why am I telling you this?  Because when reduced  (I'll tell you what this is in a sec) they make a thick, rich, sweet syrup that is wonderful for diabetics or people who are counting carbs. 





                                                                      

You can drizzle this amazing stuff over more foods than you'd ever imagine.......everything from roasted vegetables to desserts. It's even great on pancakes, fruit, pound cake,fruit sorbets and ice cream. This might just be the most versatile one-ingredient sauce ever.

School has just started and kids are coming home hungry for snacks.  Why not offer them slices of fruit drizzled with an infused Balsamic reduction?  Think about apples drizzled with Red Apple Balsamic or pears drizzled with Cinnamon Pear Balsamic.  The combinations are endless.

Balsamic reduction:

1. Place 1 cup Balsamic Vinegar in a shallow saucepan over medium heat
2. Simmer uncovered for about 30 minutes, or until the vinegar is reduced in volume by 1/2.
3. Transfer to a bowl, cover tightly, and store indefinitely at room temperature.

Lamb Chops With Mint Pesto

This dish is simple enough for a weekday family dinner or impressive enough to serve as a company meal.  One of the good things about it besides the fact the fact that it is so good.... is that it is so simple to prepare.  Served with roasted potatoes on the side plus a salad, your meal is complete.

Nowadays, I'm all about quick and simple, but tasty and pretty.  I mean, really, who wants to spend hours in the kitchen?  Don't we all have busy schedules?

                                                                       

 

Lamb Chops With Mint Pesto

 

Lamb:

4  lamb shoulder chops (8-10 ounce each)

2 Tablespoons Joe and Son's Mild EVOO (I used Hojiblanca)

1 Tablespoon dried, crushed rosemary

3-4 garlic cloves, peeled and smashed

 

Salt and pepper the chops according to taste.

 

Combine the rosemary and garlic and add the Olive Oil to make a paste. Press into both sides of the lamb chops. Cover and refrigerate for at least one hour or overnight.

 

Pesto:

1/4 cup fresh basil leaves

1/4 cup fresh parsley leaves

1/4 fresh mint leaves

1/2 cup chopped walnuts

2 small garlic cloves, peeled

1/2 teaspoon fresh lemon juice

1/4 teaspoon salt

1/3 cup Joe and Son's Herbs de Provence Olive Oil

 

Place all ingredients in a food processor and blend to a coarse textured puree.  Transfer to a small serving bowl, cover and chill if making ahead of time.  Otherwise, serve at room temperature.

 

Heat a griddle or skillet over medium-high heat. Add the lamb chops with the rosemary/garlic mixture. Turn to cook both sides.  Cook until desired doneness.  (I find medium-rare is best for this recipe.)

 

Place on serving dish and top with the pesto.

 

Serves 4.



Chicken With Roasted Peppers And Capers

Folks, there's chicken and then, "There's Chicken".  I know, you're saying to yourselves, "Chicken again?"  But this recipe is different. 

Sometimes it just takes a few ordinary ingredients added together in a new combination to make a dish come alive.  This recipe is the one that does just that.  I've said it before and I'll say it again.  A recipe does not have to be complicated to be delicious.  Most of the time, simple and quick is the perfect way to go. Even a cooking novice could make this in under 30 minutes from start to finish........

                                                                     

 

 

Chicken With Roasted Peppers

 

 

        Ingredients:

• 2 chicken breasts, 8 oz. cut in halves (4 pieces)
• 1 8 oz. jar of roasted red peppers, drained and cut into 2"
• ¼ cup capers, drained
• 1 9 oz pkg frozen artichoke hearts, thawed and drained (I like Birds Eye)
• ½ cup white wine
• 1 cup chicken broth
• ¼ cup Joe and Son's Chipotle Olive Oil
• salt and freshly ground pepper
• 1 tbsp. fresh rosemary, chopped

Instructions

1. Heat the Chipotle Olive Oil in a large skillet on medium heat.
2. Season chicken with salt and pepper. Add chicken halves and sauté for 4 minutes each side.
3. Add red peppers and artichoke hearts and sauté with the chicken for two minutes. 
4. Add the white wine and chicken broth to deglaze the pan. 
5. Toss in the capers, pepper and rosemary.
6. Cook on medium heat and reduce mixture for 15 minutes.
7. Arrange the chicken on a serving platter and pour the sauce over it.

Serve with rice or pasta.  This makes about four servings.

Fig Toasts with Balsamic Vinegar and Goat Cheese

We've all heard the story of Eve tempting Adam with an apple in the garden of Eden, but there is a version that says it was a fig she offered him.  After tasting a bite of these fig toasts you may agree these are worthy enough to tempt even the strongest of willpowers.     

 

Really....... so good, so easy and so pretty to look at.       

 

 

 

                                                               

                                               

 

 

 

  Fig Toasts with Balsamic Vinegar and Goat Cheese

    Ingredients:

12 fresh ripe black mission figs
6-8 oz  goat cheese
1 cup 18 year Joe and Son's Traditional Balsamic Vinegar
1 tsp honey
2 tsp brown sugar
Baquette slices -  sliced 1/4" thick (48 slices)
 1/4 cup Joe and Son's Hojiblanca Extra Virgin Olive Oil

 

    Preparation:

     Preheat oven to 425 degrees. Brush slices of bread with olive oil and toast in oven until crisp.

     Remove stems and slice the figs vertically into quarters.

     Combine balsamic vinegar, honey, and brown sugar in a small sauce pot. Bring to a boil and reduce until thick enough to coat a spoon well. Keep warm.

Spread warm toasts thickly with goat cheese. Place figs on cheese. Drizzle with balsamic-honey reduction. Serve immediately.

Mexican Quinoa Bowl with Serrano Honey Vinegar and Persian Lime Olive Oil

Mexican Quinoa Bowl with Serrano Honey Vinegar and Persian Lime Olive Oil

1/2 cup Joe and Son’s Serrano Honey Vinegar
1/2 cup + 2 tablespoons Joe and Son’s Persian Lime Olive Oil
1 lb boneless skinless chicken breasts
1 cup quinoa
1 cup chopped romaine lettuce
1/2 cup chopped tomatoes
1/2 cup shredded cheddar cheese
1 small can of black beans
1 bag of frozen corn
1 avocado, sliced
1/4 cup chopped fresh cilantro
salt and pepper
1 teaspoon garlic powder

Combine 1 teaspoon each of salt, pepper and garlic powder in a jar. Add Serrano Honey Vinegar and Persian Lime Olive Oil. Shake till well blended. Pour over chicken breasts and marinate in a zip lock bag overnight.

Grill the chicken on an outdoor grill or in a grill pan till done. Let rest and slice on an angle. Reserve the marinade and simmer it in a saucepan on low heat for 10 minutes to cook and reduce. Cook the quinoa according to the package directions. When it is done, fluff with a fork and add 1 tablespoon of Persian Lime Olive Oil. Season with salt and pepper to taste. Meanwhile, spread the frozen corn out on a cookie sheet and drizzle with 1 tablespoon of Persian Lime Olive Oil. Roast for 10 minutes at 350 degrees. Begin assembling your Mexican bowl with the quinoa, corn, black beans, tomatoes, lettuce, avocado and cilantro. Top with grilled chicken slices and drizzle with the reduced marinade.

Chickpea Salad

Folks, it's too hot to be stuck in the kitchen.  I think salads are the perfect solution when you want a light, but healthy and hearty meal.  Take a look at this colorful salad....It's not your Grandma's chopped lettuce variety.

Chickpea Salad......

1 1/3 cups canned chickpeas, drained
1/2 cup diced celery
1 cup diced tomatoes
1 large red pepper, cored, seeded, and diced
1 cup small cauliflower florets
2 scallions, sliced
1/4 cup raisins
1 oz. feta cheese, crumbled

Dressing:
3 Tbsp. Joe and Son's Sicilian Lemon Balsamic Vinegar
1 tsp. Dijon mustard
1 tsp. honey
3 Tbsp.Joe and Son's EVOO...mild to medium in intensity


1/8 tsp. kosher salt
1/8 tsp. ground black pepper



1. Combine the chickpeas, celery, tomatoes, red pepper, cauliflower, and scallions in a salad bowl. Fold in the raisins and feta cheese.

2. In a small bowl or measuring cup, whisk together the Lemon Balsamic, mustard, and honey. Slowly, in a thin stream, whisk in the olive oil until it is emulsified.

Season with the salt and pepper.
Add the dressing to the chickpea salad and toss gently.

Lamb Chops with A Fig Balsamic Reduction

A picture speaks a thousand words.....and this one says, "Delicious"

 

 

Lamb Chops with Fig Balsamic Reduction

4 lamb chops (3/4" thick)
1 T. Joe and Son's Arbequina EVOO (or other mild EVOO)
1/4 cup thinly sliced onions
1/3 cup Joe and Son's Fig Balsamic Vinegar
3/4 cup chicken broth
1 T. butter

 

Heat oil in a large skillet over medium high heat. Place lamb chops in the skillet and cook for about 4 minutes per side for medium rare or continue to cook to your desired doneness.

 

Remove from the skillet and keep warm on a serving platter. Add onions to the skillet, and cook for a few minutes until browned.

 

Stir in Balsamic, scraping any bits of lamb from the bottom. Stir in broth. Continue to cook about 5 minutes, until the sauce has reduced by half.

 

Remove from heat, and stir in butter. Pour over the lamb chops and serve.

Steak, Grilled To Perfection!

Dear Dad, I grilled this Chipotle-Serrano Ribeye just for you!

 

 

 

CHIPOTLE AND SERRANO-HONEY RIBEYE

 1/2 Cup Joe and Son's Serrano Honey Vinegar
1/2 Cup Joe and Son's Chipotle Olive Oil
1 tablespoon sea salt

 2 cloves Garlic, Minced
fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks

Combine the salt, Serrano Honey Vinegar, garlic, and pepper. Slowly whisk in the the Chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving.

Serves 4

Kale with Black Garlic*

*"Aged, fermented black garlic is mysteriously fruity, soft, non-pungent, slightly earthy and endlessly edible."
 AOL Food



Now that you know just a little bit about what to expect from fermented, black garlic...let's go straight to the recipe, shall we?

Kale with Black Garlic

 

 

Kale with Black Garlic

 

Ingredients

 

4-5 cloves black garlic, sliced (Available at Joe and Son’s Olive Oils store)
3 cloves regular garlic
1/4 white onion
2 tbsp. Joe and Son’s EVOO (I used Arbequina)
1 tsp black truffle oil (Available at Joe and Son’s Olive Oils Store)
1 tsp Joe and Son's Traditional 18 yr Balsamic Vinegar
1/2 cup water
3-4 cups kale or other dark greens
salt, red pepper flakes and black pepper to taste

Instructions
In a medium saucepan, heat regular garlic and onions in the Extra Virgin Olive Oil.  After about a minute add black garlic and season with the salt, red pepper flakes and black pepper. When regular garlic and onions are translucent, add kale, truffle oil, balsamic vinegar and water.  
Cover for a few minutes to steam. Once the kale has wilted, toss it carefully to evenly distribute seasoning.   Allow the kale to steam until most of the liquid has evaporated.

Serve hot.



 

 

 

 

 

.

  

Raspberry Balsamic and Chipotle BBQ Sauce

Memorial Day is this Monday, May 27th 

 

Let us pay tribute to those who gave all.

Let us remember their sacrifice and courage, today and everyday.

 

 

 

Many of you will have time off from work this weekend and will be outdoors barbecuing with friends and family.  If you're looking for a BBQ sauce that will stand you apart from the other grillers in your neighborhood, you've come to the right place.

 

 

This recipe meets my criteria for tasty, easy and quick.  Once you try it, you'll agree with me.

 

 

 

 

 

RASPBERRY BALSAMIC AND CHIPOTLE BBQ SAUCE

1 cup Joe and Son's Raspberry Balsamic Vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon chipotle powder
salt and fresh cracked pepper

Whisk all ingredients together in a saucepan and simmer on medium low for 15-20 minutes. It is that easy!



 

 



Basil and Lemon

My goodness!  The thought  of either Basil or Lemon makes my mouth water.  So, why not combine the two and double the pleasure?


 And that's exactly what I've done with this cookie recipe.  Oooh, these tea cookies have a little crunch on the outside with a chewy inside.  This texture, combined with a sweet, tart, savory taste, will guarantee that they become a family favorite.

                                      Basil Lemon Tea Cookies

 

• 3/4 cup Joe and Son’s Eureka Lemon Olive Oil
• 3 tbsp milk
• 1 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 3 tbsp very finely chopped fresh basil leaves
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Pre-heat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with a silicone mat or parchment paper.

 

Cream the oil, milk and sugar together until light and fluffy.

 

Mix in the egg, vanilla and basil. Mix together until fully combined.

 

In a separate bowl sift together the flour, baking soda, and salt. Then mix into the oil mixture until combined.  The dough will be moist.

 

Roll the dough to form 1” balls. ( If dough is too soft to roll, refrigerate for about 10 minutes before rolling.)  Roll the cookie balls in coarse sugar.

 

Place about 1 inch apart on the cookie sheets.  Chill again for 10 minutes.

 

Bake 8 minutes until they turn a light, golden color.  Do not overbake.

 

           Makes about 4 dozen  cookies



A Perfect After Dinner Treat

I've been posting lots of main course recipes, and you're telling me you really enjoy them.  You've commented on the very things I think make a recipe "a keeper".  You like the fact that they taste good, are quick and easy to prepare and they look pretty when you serve them.

Now, don't you think you deserve a reward in the way of a tasty dessert?

This was my first venture in making Biscotti, but it is an easy recipe and seems to be a no-fail recipe even for a beginner baker.

Lemon Biscotti

2 cups all-purpose flour

1 cup sugar

½ cup cornmeal

1 teaspoon baking powder

¼ teaspoon salt

3 large eggs

3 tablespoons Joe and Son’s Eureeka Lemon Olive Oil.... plus 1/4 teaspoon to coat the cookie sheets

1 teaspoon lemon extract

　

Directions:

Coat 2 large baking sheets with 1/4 teaspoon of Lemon Olive Oil.   Pre-heat oven to 325 degrees.

Mix flour, sugar, cornmeal, baking powder and salt in a large bowl. In another bowl, combine the Lemon Olive Oil, lemon extract and eggs. Whisk until well blended.

Add egg mixture to the flour mixture. Stir and fold with a large spoon until a soft dough forms.

Divide the dough in half. On a floured surface, shape each part into a log. Each log will be about 12 inches by about 1 ½ inches. (If you want larger biscotti, roll the logs into a 2” width.)

Place the logs on one baking sheet and bake for about 20-25 minutes. The top of the log should feel firm when slightly pressed. Let the logs cool for about 30 minutes.

Lower the oven temperature to 300 degrees.

With a serrated knife, slice the biscotti into either diagonal pieces or straight across. (The diagonal slices will be larger and give you fewer servings.)

Place the diagonal slices on the unused cookie sheet. Do not lay them flat; set them upright about ½ inch apart and bake at 300 degrees for about 20 minutes. If you have sliced them into 48 pieces, you’ll need 2 cookie sheets for the second baking.

Cool and serve.*

Servings: 24 diagonal pieces or 48 straight cut pieces.


* Delicious when served with coffee and scrumptious when dunked in milk.



Shrimp with Artichokes and Bruschetta Topping

We just had this dish this for dinner.  Goodness, was it good!  And it was so quick and easy to prepare.

 A slice of avocado on the side drizzled with Joe and Son's Olive Oils 18 yr Balsamic Vinegar and a piece of good Artisan bread completed the meal.

 

 

Shrimp with Artichokes and Bruschetta Topping

Ingredients:

12 oz linguine pasta
2 tablespoons Joe and Son's medium intensity EVOO
4 cloves garlic, thinly sliced
Sun Dried Tomato bruschetta topping (found at Joe and Son’s Olive Oils)
24 oz peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper flakes
1 /2 - 1 teaspoon drained capers
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup  chicken broth
2 tablespoons Joe and Son’s Garlic Olive Oil
1 box frozen Artichoke Hearts (I use Bird’s Eye) cooked and drained
1/3 cup grated Parmesan cheese

Directions:

 Cook and drain pasta following package instructions. Set aside and keep warm.
Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.

Add bruschetta topping, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.
Add broth; cook 2–3 minutes or until shrimp have just turned pink and opaque.
Reduce heat to low; stir in the garlic oil oil, cooked  artichoke hearts and remaining 1/4 teaspoon each salt and pepper. Cook over low heat for another 2-3 minutes.

Use about 2 tablespoons of the sauce to tint the pasta, if desired,

Portion out the pasta for 4 servings and top with the shrimp and artichoke sauce.
Top with the grated Italian cheese and serve hot.

Makes 4 ample servings.
　



Cooking with Black Garlic

Joe and Son's Olive Oils is introducing a simple food with a wonderfully complex flavor. Black garlic is "sweet meets savory", a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.

In Taoism mythology, black garlic was rumored to grant immortality. We can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.

Okay, so you're thinking..."Cut to the chase and tell me what I can do with it".

Here is a delicious dish featuring Black Garlic.

 

Prepare, and enjoy!!!

 

 

 

Linguine with Mushrooms and Black Garlic
Serves 2

1/4 cup Joe and Son’s Extra Virgin Olive Oil  (I used Cobrancosa Moderate intensity EVOO)
a very generous grind of black pepper
6 to 8 ounces sliced mushrooms (I used baby bellas)
8 cloves black garlic, peeled and sliced  (May be purchased at Joe and Son’s Olive Oils)
1 medium to large shallot, thinly sliced
2 tablespoons chopped fresh basil
salt, to taste
freshly grated Parmesan

8 ounces uncooked linguine . 
-------------------------------------------------------------------------------------

Cook the pasta according to package directions.

As pasta cooks, heat olive oil in a large, deep nonstick skillet over a medium flame. Grind black pepper into the oil as it heats.

Add mushrooms and black garlic to pan and toss to coat with oil.

Cook for about 5 minutes, then reduce heat to medium low and add shallot to pan. Cook, stirring frequently—you want to sweat the shallot, not brown it.

When pasta is done cooking (keep it on the al dente side—it will continue to cook when added to the mushroom garlic mixture), turn off the heat under the skillet. Drain the pasta, reserving a half cup or so of the cooking liquid. Add the pasta to the skillet and toss to combine. Add the basil and toss. Season with salt to taste. If the pasta is too dry (ours wasn’t), add some reserved pasta water, a couple of tablespoons at a time.

Divide the pasta mixture into two pasta bowls. Then spoon the mushrooms and black garlic remaining in the pan over the tops of the bowls. Top with freshly grated Parmesan and serve.

Italian Wedding Cookies w/ Roasted Walnut Oil

In spite of what you may have heard from my family and friends, I'm not nutty. 

 But these cookies sure are. 

Using Walnut oil in the recipe gives the cookies a deeper  dimension of a nutty taste.  They're so good, you won't be able to stop at just one cookie. 

Italian Wedding Cookies w/ Walnut Oil

 

2 cups unbleached baking flour

1 cup finely ground walnuts
3/4 teaspoon baking soda 
pinch of salt
1 1/2 cups confectioner's sugar,
3/4 cup Joe and Son’s Roasted Walnut Oil
2 teaspoons vanilla extract

　

In a large bowl, whisk together the flour, 1/2 cup confectioner's sugar, ground nuts, baking soda, and salt; set aside.

In a medium bowl stir together the Walnut oil and vanilla extract and then stir the liquids into the dry ingredients, until a sticky dough forms.

Divide the dough in half and wrap each portion in plastic wrap.

Chill the dough for several hours.

When ready to bake, preheat oven to 350F degrees. Line baking sheets with parchment paper.

Roll dough into marble sized balls and place on cookie sheets 2 inches apart.

Bake 12 to 15 minutes until golden.

Remove from the oven and cool cookies on the cookie sheets for 5 minutes. Transfer cookies to wire racks to cool completely.

Roll in remaining 1 cup confectioner's sugar.

Makes about 60-70 Wedding Cookies.

Braised Collards with Capers and Garlic

Here's another tasty way to prepare a healthy vegetable. 

 

 Again, this is an easy, meatless  recipe that cooks up pretty enough to serve to company.

10 cloves garlic, peeled
1/4 cup Joe and Son’s mild Arbequina EVOO
3 tbsp. capers , drained
2 lbs. collard greens, stems removed and chopped
1 tsp. sea salt
Coarse ground black pepper (to taste)
1 cup warm water
2 tsp. Joe and Son’s 18 yr Traditional Balsamic Vinegar
1 tsp. crushed red pepper (or less,to taste) Instructions:

Crush the garlic cloves with the flat side of a heavy knife and chop the crushed cloves.

Heat the extra virgin olive oil in a large saucepan over medium-low heat.

Add the garlic and cook for 3 to 4 minutes or until the garlic begins to brown.

Add the capers and cook for 1 minute.

Add the collard greens, salt, pepper and 1 cup of warm water. Reduce the heat to low and cook, covered, for 10 to 12 minutes or until the greens are tender but retain some bite.

Uncover the saucepan and bring the heat up to high. Cook for 3 to 4 minutes or until almost all of the liquid has evaporated.

Remove from heat and stir in the balsamic vinegar.

Transfer the greens to a large serving platter and top with the crushed red pepper.

 

Serve immediately while hot.

 

 

 

Popeye would be proud

I'm always looking for a way to cook an ordinary vegetable so that it looks pretty and is tasty.   I really think I found one in this dish.


 We know spinach is good for us.  Walnuts are, too.  So I combined them to make spinach tasty, interesting and pretty enough to eat.

I think you'll agree that this is an easy to prepare dish with few ingredients. And isn't that a good thing for a cook with very little time?

            

                                     Spinach With Walnuts and Raisins


1 Tablespoon Joe and Son's Walnut Oil
1 medium onion..finely diced
3 cloves of garlic...finely minced
 2 bags of fresh spinach...(I used  two 9 oz bags of spinach from Publix.)
1/4 cup chopped walnuts
1/4 cup Craisins...but you could use golden raisins if you prefer
Salt and Pepper to taste
Grated Parmesan cheese as a light topping

In a large saute pan,warm the Walnut Oil over low/medium heat.  Add the onions and garlic and cook for a few minutes until they become tender.  Add the spinach to the pan in batches and continue to cook until the spinach starts to become soft.  Add the walnuts and craisins.  Continue to stir and cook until the spinach wilts but is still a bright color.  You don't want to overcook this. Add salt and pepper to taste.

Serve hot and sprinkle some Parmesan cheese over the spinach if you like.

Valentine's Day is fast approaching

We all want Valentine's Day to be perfect for that Special Someone in our lives.  Chocolate is always a sure gift, but this year take it a step further by making your own chocolates.  This Truffle recipe is easy and  delicious but it looks as though you spent hours preparing it.

 

                                                

                                                                                            

 

 

 

 

Balsamic Truffle Recipe

8 1/2 ounces dark chocolate, chopped
1/4 cup cream
2 teaspoons of one of Joe and Son's Balsamic Vinegars.... (recommended: Violet, Raspberry, Strawberry, Tahitian Vanilla or Dark Chocolate)
1/2 cup cocoa powder

Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.

Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.

Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.

The "BIG GAME" Today!

This is the day of the Big Game and you're likely having people over or you're going to watch the game at a friend's home. Either way, it's a day where people will be snacking and munching on good foods.

This recipe is an easy way to add flavor to chicken or steak without a lot of prep or fixing time involved.

 

                                        Balsamic Dipping Sauce*

 

 ¼ cup– Joe and Son’s Traditional 18 yr Balsamic Vinegar

 1 – Tablespoon white sugar

1 – Teaspoon Water

2 – Tablespoons Dijon Style Mustard

 3 – Tablespoons Mayo

1-    Tablespoon Ketchup

 Salt and Pepper to taste

 

Combine all ingredients  and whisk together.

Use as a dipping sauce for steak or chicken.

 

 

* recipe may be doubled or increased as desired for more servings

Chicken Wings - Hearty Party Food...Happy New Year!!!!!!

Well, here we are saying good-bye to 2012. 

Chances are you'll be having friends over tonight or sometime during the next weeks to celebrate, watch football games or just visit. This dish is a perfect food to serve.  It's easy to prepare and will appeal to the men in your group as well as the ladies.

        Balsamic Soy-Glazed Chicken Wings

          Makes 4 main courses or 6-8 snack servings

Ingredients:

4 pounds chicken wings
2 tablespoons Joe and Son’s Chipotle Olive Oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup Joe and Son’s Artisinal Honey Balsamic Vinegar OR Coconut Balsamic
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Thinly sliced scallions for garnishing

Ranch or Blue Cheese dressing for dipping, if desired.


Preparation:

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with Chipotle Olive Oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer Balsamic Vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

　

THANK YOU......

                                               

On behalf of Joe and Son's Olive Oils I'd like to say, "Thank you" to all of our wonderful customers who came into the store this past year.

 We are truly blessed to have the friendliest, nicest people come into our store every single day. We are thrilled that you come in as customers and leave as "friends". You are the reason that our business is thriving. 

We wish you the best during this Holiday Season and may the New Year bring you Happiness, Peace and Good Health.


The Favata/Messina/Gebbia family

                                              

Pork Loin Roast with Balsamic and Garlic

 

 

 

The holidays are right around the corner.  You're busy and you have company coming.  You need a quick and easy, but tasty meat dish that would be right at home at the dinner table or as part of a buffet offering.  This roasted pork loin is your answer.

 

And you thought Olive Oils and Vinegars were just for salads, didn't you?

 This goes to show you just how wrong you were.

 

 

 

 



                   Balsamic Roasted Pork Loin

 

　

2 tablespoons steak seasoning rub

½ cup 18 Year Balsamic Vinegar

½ cup Joe and Son’s Garlic Infused Olive Oil…..but Tuscan Herb or Chipotle would work well, too

2 pound boneless pork loin

Directions:

　

1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a sealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

2. Preheat oven to 350 degrees
3. Place pork into a baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees … about 20 to 25 minutes.

Let the roast rest for 10 minutes before slicing and serving.

How to cut carbs in Holiday Pies

                                                                   

Desserts are always a problem for those watching carbs, but especially for persons dealing with Diabetes.

Because of the piecrust, even sugar-free pies can be  high carb desserts.

Here's an easy, tasty no-carb pie crust suggestion...and it's Gluten-free as well.

1 to 1 1/2 cups pecan pieces (or almonds or walnuts)
1 Tablespoon Joe and Son's Butter Olive Oil ( add a little more if the mixture appears too dry to press)
1 pkg Sweet n Low or other sweetener

Place the nut pieces in a food processor and process into fine mealy sized pieces. Place in a small bowl and add the butter oil and sweetener.  Stir and combine until the nut pieces are coated.  Press into a pie plate that has been lightly sprayed with cooking oil.  Bake at 350 degrees for 6-7 minutes or until the crust begins to turn golden.

Remove from the oven and cool slightly before proceeding with your pie recipe.

Chocolate Salami ....How to have some fun with dessert

                                                 Who says you can't play with your food? 

                    I say that you can, and that the Art of Deception can apply to foods you prepare.
                                  Fool your guests as you serve them "Italian Salami" for dessert.

                                                         This is a perfect example.
                                                                 
                                                              Chocolate Salami

                                                     

8 ounces of semi-sweet baking chocolate
4 ounces of sweet baking chocolate
1/4 cup sweetened condensed milk
1/4 cup Joe and Son's Raspberry Balsamic Vinegar
3/4 cup chopped pecan pieces
1/2 cup roughly chopped shortbread cookies (I used Goya's Maria cookies)

Plastic (Saran) wrap for rolling
Powdered sugar for rolling

Place the chocolate in a heat proof bowl over a pot of simmering water until the chocolate has melted. Stir to help with the melting. Set aside to cool slightly.

Stir in the Raspberry Balsamic vinegar and then add the condensed milk, cracker pieces and chopped pecans.  Stir until well combined.

Place the mixture onto the plastic wrap and use the wrap to form it into the shape of a salami. Crinkle the paper to form creases on the surface of the chocolate.

Wrap tightly.  Chill until firm, at least 1 hour. Gently roll the "salami" as it's cooling so it retains  rounded sides like the real thing.
Remove from the refrigerator and rub powdered sugar over the surface.

Serve at room temperature.  Slice into thin slices as though you were slicing Italian Salami.

A new twist on Onion Soup

                                                                  
This isn't a new recipe for French Onion Soup, but it is a suggestion for giving it a slightly different and enhanced burst of flavor.

Follow any tried and true recipe you usually use to make your French Onion Soup..but substitute 1 1/2 Tablespoons of Joe and Son's Mushroom Sage Olive Oil for 2 Tablespoons of butter your recipe calls for.

For example, if your recipe calls for 4 Tablespoons butter, instead use 2 Tablespoons of butter and 1 1/2 Tablespoons of Mushroom Sage Olive Oil.

I even took it a step further by combining the Olive Oil and the butter to saute the onions and then added a cup of sliced mushrooms to the onions before adding the flour.

Try it; you'll like it.

Veggies were never better than this!

I'm of the opinion that people's perception of a prepared dish is influenced by its appearance.  Thus, the expression, "Eating with your eyes".  So, having said this I'm telling you that this vegetable casserole will have your friends or family ready to dig in at the first sight of the dish.

Again, this is another simple, quick and tasty recipe that will have guests believing you're a gourmet cook  even if you're not.

                                                            

                                         Provencal Zucchini and Yellow Squash Medley

　

1 Tbsp. Joe and Son’s Mushroom Sage Olive Oil
½ cup finely chopped onion
1 large zucchini, cut into 1 inch cubes or sliced into rounds
1 large yellow squash, cut into 1 inch cubes or sliced into rounds
½ cup halved cherry tomatoes
2 garlic cloves, minced
½ tsp. dried rosemary
½ tsp. dried basil
Salt and pepper to taste
¼ crumbled feta cheese

Preheat oven broiler.
Heat the olive oil over low-medium heat in a large skillet.
Add the onion and saute for 3 minutes. Add the zucchini, yellow squash and tomatoes  and saute for 4-5 minutes. Add the garlic and continue to saute for another 2 minutes. Do not overcook the veggies; you want them cooked but firm. Add the next 3 ingredients. Transfer the vegetable mixture to a casserole dish and sprinkle with the feta cheese.
Place the casserole dish under the broiler for a few minutes until the cheese melts.

Makes 4 servings.