Red Apple Balsamic Sauce

September 2, 2008 in Recipes
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Ingredients:

  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 tablespoon of Old Town Oil’s Sweet Hojiblanca, or ‘Sweet-H’ for short!
  • ½ cup of Old Town Oil’s Red Apple balsamic vinegar
  • ½ cup red wine
  • 1 ½ chicken stock
  • 1 cup beef or veal stock
  • 1 tablespoon butter
  • 1 Granny Smith apple
  • ½ cup golden raisins

Cook garlic and shallots in 1 tablespoon of ‘Sweet-H’ in sauce pan and until softened. Add red wine and Red Apple balsamic vinegar and boil until reduced, about 8-10 minutes.

Now, add chicken and beef/veal stock and reduce to about 1 ¼ cups: takes about 15-20 minutes.

Peel apple and cut into small dice. In a medium sauté pan, sauté apple and raisins in 1 tablespoon butter until apple is golden brown, but not falling apart (about 2-3 minutes). Add vinegar/stock sauce and simmer for 1 minute, salt and pepper if necessary.

Lastly, spoon over pork chops, pork tenderloin, chicken or even duck!!!

Blood Orange EVOO Spaghetti

September 2, 2008 in Recipes
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Ingredients:

§  1 pound spaghetti

§  1 medium sweet onion, diced

§  ½ cup of Old Town Oil’s Blood Orange EVOO

§  1 tablespoon oregano

§  Feta or goat cheese for garnish

§  Salt and freshly ground black pepper

Bring a large pasta pot of water to a boil over high heat and add 2 tablespoons of salt.

Then, add the pasta and stir well. While the pasta cooks, reserve 1 cup of the pasta water to moisten the pasta at the end, if necessary. Cook the pasta al dente, about 8-10 minutes.

Next, heat a 10-inch sauté pan over medium heat and add the Blood Orange EVOO. Now add the onions and cook until translucent (try not to let them brown). Remove the pan from heat and add the oregano.

Drain the pasta and add to the sauté pan. Toss, season with salt and pepper and top it off with goat or feta cheese. If the pasta seems too dry add some more of the reserved pasta water. Serve immediately.

 

Meyer Lemon EVOO Broccoli

September 2, 2008 in Recipes
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 Ingredients:

  • Salt and freshly ground pepper
  • 1 ½ pounds broccoli florets
  • 3 tablespoons of Old Town Oil’s Meyer Lemon EVOO
  • ½ cup seasoned bread crumbs
  • 2 tablespoons butter
  • 3 tablespoons grated parmesan cheese

Fill a large pot halfway with water. Cover and bring water to a boil over high heat.

Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes.

Drain, transfer the broccoli florets to a large bowl, toss with Meyer Lemon EVOO to coat.

Toast the breadcrumbs and cheese in the butter, about 3-5 minutes.

Finally, pour mixture over broccoli; serve immediately.

 

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