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Playing With Your Balsamic Vinegars & Olive Oils

Name: Playing With Your Balsamic Vinegars & Olive Oils
Brand: Lulu Publishing Services
Price: 9.99 USD
Availability: InStock
ISBN: 9781483488950

Di Caroline Van Staden

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Lunghezza: 200 pagine1 ora

Editore:: Lulu Publishing Services
Pubblicato:: Nov 7, 2018
ISBN:: 9781483488950
Formato:: Libro

Descrizione

Do you have a pantry full of Balsamic Vinegars & Olive Oils and don’t know what to do with them? This book is a great compilation of recipes and ideas to help you enjoy them to their fullest! I first discovered Gourmet Blends Balsamic Vinegars & Olive Oils about 10 years ago and fell in love with them! They are the best I’ve ever had. When I was asked if I would like to work with the artisan who created Gourmet Blends, I jumped at the opportunity! So many people have asked me if I have recipes for using these Balsamic Vinegars & Olive Oils so I decided to create this fun cookbook. This is a collection of recipes I have created and collected that will enhance your cooking experiences because you are using the best quality products. I know you will love playing with your Gourmet Blends Balsamic Vinegars & Olive Oils. Cheers! Caroline Van Staden Gustoblende Maple Valley, WA

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Informazioni sul libro

Playing With Your Balsamic Vinegars & Olive Oils

Di Caroline Van Staden

Lunghezza: 200 pagine1 ora

Descrizione

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Editore:: Lulu Publishing Services
Pubblicato:: Nov 7, 2018
ISBN:: 9781483488950
Formato:: Libro

Informazioni sull'autore

Caroline Van Staden

Correlati a Playing With Your Balsamic Vinegars & Olive Oils

Anteprima del libro

Playing With Your Balsamic Vinegars & Olive Oils - Caroline Van Staden

Playing with your

Balsamic Vinegars

& Olive Oils

Caroline Van Staden

All rights reserved. No part of this book may be reproduced, stored, or transmitted by any means—whether auditory, graphic, mechanical, or electronic—without written permission of the author, except in the case of brief excerpts used in critical articles and reviews. Unauthorized reproduction of any part of this work is illegal and is punishable by law.

ISBN: 978-1-4834-8896-7 (sc)

ISBN: 978-1-4834-8895-0 (e)

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Any people depicted in stock imagery provided by Getty Images are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Getty Images.

Lulu Publishing Services rev. date: 9/29/2018

APPETIZERS

Grilled Artichokes

Ingredients

6 large Artichokes

1/2 cup Gourmet Blends Garlic EVOO

Juice from 1 large Lemon

2 cups Cold Water

Gourmet Blends Traditional or White Balsamic Vinegar

Directions

Prepare your artichokes by cutting off the stems and leaving about 1/2 to 1 inch from the base of the artichoke. Cut the top 1/3 of the artichoke off and I also like to trim up the tips of all the remaining leaves to remove any sharp points or torn edges. Then, I cut the artichokes in half. Pour cold water into a large bowl and place those artichoke halves into the cold water. Bring a large pot of water, slightly salted if desired, to a boil. Pull the artichokes from the bowl of cold water and add to the boiling pot slowly so as not to burn yourself. Boil until crisp-tender, about 15 minutes. Baste the barbecue grill with some of Gourmet Blends Garlic EVOO and heat to medium-high temperature. Add the 1/2 cup of Gourmet Blends Garlic EVOO and juice from the one large lemon into a small bowl and whisk until well blended. Brush the artichokes with the lemon garlic mixture and grill until tender and lightly charred in spots, turning occasionally. Remove from heat and drizzle the remaining Lemon Garlic mixture and Gourmet Blends Traditional or White Balsamic Vinegar over the top and enjoy!

Chocolate Chili Hot Wings

Ingredients

12 Chicken Wings

1/3 cup Gourmet Blends Blood Orange EVOO

6 oz. Tomato Paste

1/3 cup Gourmet Blends Dark Chocolate Balsamic Vinegar

3 Garlic Cloves, minced (I like to use a garlic grater)

1 T plus Chili Powder (depending on how hot you like it)

1 tsp. Salt

1/4 tsp. plus Cayenne Pepper (depending on how hot you like it)

Directions

Combine the chili powder, salt, and cayenne in a small bowl. In a large bowl that can hold all the chicken wings, combine Gourmet Blends Blood Orange EVOO, tomato paste, Gourmet Blends Dark Chocolate Balsamic Vinegar, and garlic. Whisk until well combined, then whisk in the dry ingredients. Add the chicken wings and mix until covered in marinade. Marinate in the refrigerator for one hour. Pre-heat the oven to 425 degrees. Remove the wings from the marinade and put the remaining marinade aside. Place marinated chicken wings onto a cookie sheet large enough to be able to space the wings out well so they do not touch. You can line the cookie sheet with aluminum foil for an easier clean up. Place the wings in the pre-heated oven and bake for 30 minutes or until well browned. Remove from the oven. Heat the remaining marinate in a large pot until bubbling. Add the cooked wings to the pot and stir to coat the wings with more sauce. Remove the wings from the pot, put on a plate, and serve. Delicious served with blue cheese, or a blue cheese sauce for dipping.

Butternut Squash Crostini

Ingredients

1 medium Butternut Squash

1 T Gourmet Blends Tuscan or Blood Orange EVOO

Salt And Pepper, to taste

1 pinch Nutmeg

1 pinch Dried Sage

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 rustic Baguette, sliced

1 T Gourmet Blends Meyer Lemon EVOO

Kosher Salt & Freshly Ground Black Pepper, for serving

Fresh Mozzarella Cheese, thinly sliced

Gourmet Blends Jalapeno White Balsamic Vinegar

Directions

Preheat the oven to 350 degrees. Cut squash in half and scoop out seeds. Drizzle with Gourmet Blends Tuscan EVOO and season with salt and pepper. I personally prefer using Gourmet Blends Blood Orange EVOO. Cook for about 1 hour, until fork tender. Once the squash has cooled and can be handled, scoop out the squash into a bowl. Add the salt, black pepper, onion powder, garlic powder, ground sage and nutmeg and set aside. Now heat the oven to 375 degrees. Place the baguette slices on a baking sheet. Drizzle each slice with Gourmet Blends Meyer Lemon EVOO. If you used Gourmet Blends Blood Orange EVOO for the squash, then use Gourmet Blends Tuscan or Garlic EVOO for the toast. Sprinkle a bit of salt and pepper on each. Bake for 8-10 minutes or until golden-brown. Spread butternut squash mixture on each crostini and top with a slice of fresh mozzarella cheese. Bake for 5-7 minutes or until cheese is melted and golden-brown. Drizzle with Gourmet Blends Jalapeno White Balsamic Vinegar and sprinkle with salt and black pepper, enjoy!

Butternut Squash Soup Extraordinaire!

Ingredients

1 large whole organic Butternut Squash

2 T Gourmet Blends Tuscan, Basil or Blood Orange EVOO

1 organic Apple (preferably Fuji or Gala)

1 organic Onion (I prefer Sweet Onions)

2 Bay Leaves

1/4 tsp. Fresh Thyme

1/4 tsp. Fresh Tarragon

1/4 tsp. Turmeric

1/4 tsp. Cinnamon

1 dash of Cayenne (or two or three if you like it spicy)

2 cups Broth, Chicken or Vegetable

1 cup Filtered Water

1 tsp. Sea Salt

2 dashes White Pepper (or three)

Fresh ground Black Pepper to taste

squeeze of Lemon

1/2 cup organic Milk (or Almond, Hemp, Rice, or Goat Milk)

Butternut Squash Seeds, for garnish

Whole Plain organic Yogurt (Goat or Greek, or Sour Cream)

dash of Paprika

Gourmet Blends Traditional or White Balsamic Vinegar

Directions

Preheat the oven to 375 degrees. Cut the squash in half from top to bottom and scoop out the middle. Separate out the seeds cleaning them well and then set them aside as you will be roasting them. Baste the squash with Gourmet Blends Blood Orange EVOO, and pour some into the cavity as well, then place cut side up into a 9 by 13 baker’s pan. Put the cleaned squash seeds on an oiled baking sheet (I just baste it with the Gourmet Blends Tuscan or Basil EVOO), and place both pans in the oven to roast. The seeds will cook faster so check on them after about 15 minutes and then every couple of minutes until they are nice and brown! When they are done, remove them from the oven and let cool. Once cool, toss the seeds with Gourmet Blends Tuscan or Basil EVOO & some salt then set aside. The squash itself needs to roast for approx 1 hour. Make sure it is slightly browned on top, and it is soft all the way through when tested with a fork. Remove from oven and let cool. While the squash is roasting, cut up both your onion and apple (preferably with the skin on) into bite sized pieces. Sauté them in a large pot with 2 T Gourmet Blends Tuscan or Basil EVOO with the bay leaves until they are clear and soft. I remove the bay leaves at this point. Then add all the remaining spices. When the squash has cooled so it is touchable, use a spoon to scoop out the meat and put into the pot, then discard the skin. Add the broth, water, salt & both peppers to the pot. Bring to a boil, then lower the temperature and simmer, stirring occasionally for approximately 15 minutes to blend. Remove from heat and stir in your milk of choice. Squeeze in the fresh lemon. Using an immersion blender, puree the soup until it is your desired consistency (I prefer it nice and smooth, but you can do it chunky as well). If you do not have an immersion blender you can use a blender. I usually put the soup back in the pot after blending to reheat it up. Serve garnished with a dollop of yogurt, the reserved roasted butternut squash seeds and a drizzle of Gourmet Blends Traditional or White Balsamic Vinegar. If you want it extra pretty, add a dash of paprika.

Goat Cheese, Prosciutto and Fig Crostini

Ingredients

8 slices of hearty Sourdough Bread

Your Favorite Gourmet Blends EVOO (I love the Blood Orange!)

8 oz Goat Cheese

8 Figs

8 slices Prosciutto

1 cup Baby Arugula

Black Pepper

1/2 cup toasted Walnuts, finely chopped

Gourmet Blend Vanilla Fig Balsamic Vinegar

Directions

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Playing With Your Balsamic Vinegars & Olive Oils

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Playing With Your Balsamic Vinegars & Olive Oils

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