Parmesan - Reggiano Biscuits

Parmesan - Reggiano Biscuits

Andy Jones

Serves 10

These little treats are addictive! Although they are called biscuits, they are somewhere between a cookie and biscuit. A great alternative to crackers or a loaf of bread.

Ingredients

  • 31⁄2 oz cold unsalted butter, cut into chunks
  • 31⁄2 oz plain flour, plus extra for flouring
  • 4 oz grated Parmesan-Reggiano cheese
  • 1 beaten egg
  • 1⁄4 teaspoon fine pink Himalayan salt
  • 1⁄2 teaspoon freshly ground black pepper
  • Rosemary sprig, to decorate 

Instructions

  1. Mix the butter, flour and parmesan together. Season with salt & pepper and knead until you form a dough.

  2. Divide the dough in two, and roll each part into a uniform cylinder, about 3cm / 11⁄4 inches in diameter.

  3. Wrap the 2 cylinders into plastic wrap and refrigerate for 30 mins. You can also freeze them and use another time.

  4. Preheat the oven to 350°F, meanwhile cut each cylinder into rounds that are a 1 cm think (between 1⁄4” & 1⁄2” think).

  5. Arrange the biscuits on a baking sheet lined with baking parchment.

  6. Brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan.

    Bake for 10 minutes, or until they are a gorgeous golden-brown color.

  7. Allow to cool (if you can) and serve.

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Chocolate Balsamic Orange Mousse With Olive Oil and Sea Salt

Chocolate Balsamic Orange Mousse With Olive Oil and Sea Salt

John Smith

Ingredients

  • 2 eggs, thoroughly beaten
  • 3/4 cup whole milk
  • 6 ounces good-quality semi-sweet dark chocolate
  • 3 tablespoons freshly brewed strong decaffeinated coffee (optional)
  • 1/4 cup O’Live A Little’s Blood Orange Olive Oil  
  • 3 Tablespoons O’Live A Little’s Chocolate Balsamic vinegar, plus more for drizzle
  • Tiny pinch fine salt such as fine pink Himalayan 
  • Fine Sea salt
  • Coarse Gray salt, to serve
  • Lightly sweetened whipped cream with 1 Tablespoon O’Live A Little’s Chocolate Balsamic added instead of vanilla extract, to serve

Instructions

  1. Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat.
  2. In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards, if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee, if using, and the olive oil.
  3. Add the milk and egg mixture to a blender or food processor, along with the Chocolate Balsamic, and a pinch of fine salt. Blend to combine blend all.
  4. With the food processor or blender running, slowly pour in the chocolate and coffee mixture and blend until well combined. The final mix will be frothy and smooth.
  5. Fill four 6-ounce dishes or eight to ten smaller ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish this mousse will take from a half hour to three hours to set.
  6. Serve with whipped cream a drizzle of Chocolate Balsamic Vinegar, just a pinch of rough gray salt and a few slices of canned mandarin orange slices. Just Delish!

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Chocolate Noodle Kugel

Chocolate Noodle Kugel

John Smith
Ingredients: 
  • 1 lb. Pappardelle’s Dark Chocolate Linguine
  • 1 stick butter, cut into pieces
  • 1 cup whole milk
  • 5 large eggs, lightly beaten
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 lb. container of sour cream
  • 1 lb. container of small curd cottage cheese

Topping:

  • 2 cups cornflakes, coarsely crushed
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons butter, cut into pieces
Instructions: 
  1. Preheat oven to 350 degrees. Butter a 13x9 inch baking dish (lasagna style pan).
  2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 6-8 minutes). Drain, then return to cooking pot and add butter. Toss until noodles are well coated and butter is completely melted.
  3. Whisk together milk, eggs, sugar, vanilla and salt until combined, then whisk in sour cream. Stir in cottage cheese and add to noodles. Spoon gently into baking dish.
  4. For the topping, stir together cornflakes, sugar and cinnamon and sprinkle over noodles. Dot with butter and bake kugel until edges are golden brown, about 40-50 minutes. Let stand before serving.

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Chocolate & Raspberry Dessert

Chocolate & Raspberry Dessert

John Smith
Ingredients: 
  • 1 lb. Pappardelle's Chocolate & Raspberry Gemelli
  • 3 tablespoons Grand Marnier
  • 1 cup raspberry sauce
  • 1 pint whipping cream, whipped
  • Drizzle of Bella Sol Chocolate Balsamic or Bella Sol Raspberry Balsamic, for garnish
Instructions
  1. Combine raspberry sauce and Grand Marnier.
  2. Fold whipping cream into mixture.
  3. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 7-9 minutes). Allow pasta to cool.
  4. Serve over chilled pasta. Drizzle with chocolate balsamic or raspberry balsamic.

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O’Live A Little’s Balsamic & Honey Glazed Chicken Wings

O’Live A Little’s Balsamic & Honey Glazed Chicken Wings

Andy Jones

 

Here is a sticky, sweet and spicy variation on the classic chicken wing. The sesame seeds sprinkled on top give it an Asian twist!!

  • 1/2 cup O’Live A Little’s Blood Orange balsamic vinegar

  • 1/2 cup Tangerine honey

  • 1/2 cup brown sugar

  • 2 Tablespoons soy sauce

  • 2 Tablespoons Chili Sweet Sensations Hot Sauce

  • 2-3 “piece of fresh ginger grated

  • 5 garlic cloves, minced

  • 2 lb. pack of chicken wings, tips removed

  • 2 Tablespoons toasted sesame seeds

  • 1⁄4 Cup Chopped Cilantro

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Real Buffalo Chicken Wings

Real Buffalo Chicken Wings

Andy Jones

 

For the Home-made Bleu Cheese Dressing:

  • 1 tablespoon white wine vinegar

  • 1⁄2 cup milk

  • 2 tablespoons fine-chopped yellow onions

  • 1 clove garlic, crushed

  • 1⁄4 cup parsley, minced

  • 1 cup mayonnaise

  • 1⁄4 cup bleu cheese (such as Rouge Caveman Blue), crumbled into fine pieces

  • 2 tablespoons lemon juice

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon fresh-ground black pepper

  • Pinch of cayenne pepper

     


For the Wings:
  • 1⁄4 pound butter or margarine (authentic), or you can use 1⁄2 cup of a bold O’Live A Little Extra Virgin Olive Oil

  • 2 tablespoons bottled hot sauce or more to taste if you can take it (they use Frank’s Red Hot Sauce in Buffalo)

  • 50 pieces chicken wings, either center or upper portion

  • Peanut oil for deep frying

  • Celery sticks for garnish

Directions:

Mix the wine vinegar with the milk and allow the milk to curdle. Add the yellow onion, garlic, parsley, mayonnaise, bleu cheese, lemon juice, salt, pepper, and cayenne. Mix well. Refrigerate before serving.

In a large skillet melt the butter or margarine over low heat, and stir in the hot sauce. Careful, this stuff may be too hot for your family. Try a bit that is mild first; then increase the amount of hot sauce to taste. Deep-fry the wing pieces in small batches in peanut oil at 385° for about 10 minutes, or until browned and crisp.

Drain on paper towels. (If you wish to avoid the fat in this dish, bake the wings in the oven at 400° for 25 minutes.) When all the wing pieces have been deep-fried, reheat the skillet containing the hot sauce, and toss the wings about in the hot sauce. Serve with the dressing for a dip and the celery sticks on the side.

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Warm Butternut Squash and Orzo Salad

Warm Butternut Squash and Orzo Salad

John Smith

INGREDIENTS:

1 small butternut squash

(about 1 pound), peeled, seeded and cut into 1/2-inch dice

1/2 pound small shiitake or Baby Bella mushrooms, stemmed and quartered

5 tablespoons O’Live A Little’s Black Pepper olive oil, divided

Kosher salt and black pepper

1 cup (8 ounces) uncooked O’Live A Little’s Winter Harvest Orzo

2 tablespoon O’Live A Little’s sherry vinegar

2 TBSP Olive A little Rosemary EVOO

1/2 cup thinly sliced green onions, white and light green parts

7 ounces grated Beecher Flagship  Reserve  Cheddar  (about 1 3/4 cups)

 

DIRECTIONS:

Preheat oven to 400°F. Toss squash with 2 teaspoons oil; sprinkle with salt and pepper. Toss mushrooms with 1 teaspoon oil; sprinkle with salt and pepper. Spread on separate baking pans and roast until tender, about 25 minutes for squash and 20 for mushrooms.

While vegetables are cooking, in a heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat. Add orzo and cook for 5 minutes, stirring frequently, until it starts to brown. Add 2 cups water and 1/2 teaspoon salt and bring to a boil, stirring frequently. Reduce heat to low, cover and simmer for 15 minutes or until just tender. Drain.

Transfer orzo to a mixing bowl and add 3 tablespoons oil and the vinegar and rosemary and mix well.  Add green onions, squash and mushrooms; season with salt and pepper and fold in Beecher Flagship Reserve Cheddar.

Finish with a drizzle of O’Live A Little Rosemary EVOO and a drizzle of O’live  A Little Cinnamon Pear Balsamic Vinegar. Serve warm or room temperature.  ENJOY!

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Orecchiete With Chickpeas and Olives

Orecchiete With Chickpeas and Olives

John Smith

O’Live A Little Orecchiette with Chickpeas and Olives Ingredients 

12 ounces orecchiette 

1 can (15.5 ounces) chickpeas, drained and rinsed 

1/2 cup Kalamata Olives 

2 tablespoons tomato paste 

3 cloves garlic, thinly sliced 

6-inch sprig rosemary 

3 tablespoons O’Live a Little Sicilian extra virgin olive oil, plus more for serving 

1/4 teaspoon red-pepper flakes, plus more for serving 

Course salt and freshly ground pepper 

1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving 

2 cups baby arugula (about 2 ounces)

Mehtod

1.Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.

2. Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

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O’Live A Little’s Happy New Year Punch!

O’Live A Little’s Happy New Year Punch!

John Smith

O’Live A Little’s Happy New Year Punch Recipe!

Ingredients

2 Bottle Prosecco or Champagne

1 large can frozen limeade, thawed

1 – 1 Liter bottle ginger ale

3 - 6 cups of Cranberry Juice (depending on how much you want to taste the cranberry)

 ¾ cup O’Live A Little Pear or Cranberry Pear White Balsamic Vinegar

Ice cubes

Orange Slices

Fresh Cranberries

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Method

  1. Combine all and stir including Orange slices, fresh cranberries. Allow to sit for 30 minutes to allow orange slices to infuse into the mixture. After infusion, add a generous amount of ice, stir well & Enjoy
  2. Also good with the addition of golden rum!

 

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Pearls of Winter Salad

Pearls of Winter Salad

Jennifer Ostrowski

8 oz of pearled barley

2 cups water

Pink Himalayan Salt & fresh ground pepper

6 tablespoons O’Live A Little Blood Orange Extra Virgin Olive Oil

2 tablespoons O’Live A Little Cranberry Walnut Balsamic Vinegar

4 green onions finely chopped

Seeds of 1 pomegranate

1 bunch of flat leaf parsley, roughly chopped

1 bunch mint, roughly chopped

3 tablespoons of pistachios, toasted, cooled and roughly chopped

 

Put the pearled barely and water in a pan together with 1 tablespoon of the orange extra virgin olive oil, 1 teaspoon of pink himalayan salt, bring to boil and then turn down to a simmer and cook for 15 minutes until just tender ( do not overcook). Drain and allow to cool

Whisk together the remaining orange extra virgin olive oil all the cranberry walnut balsamic vinegar. Set aside.

When pearled barley is cool, mix together with the green onions, pomegranate seeds & herbs. Mix salad gently with the dressing.  Season with pink himalayan salt and fresh ground pepper. Top with toasted chopped pistachios.

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