Recipes

  1. Liz’s Blood Orange Olive Oil Cake

    Liz’s Blood Orange Olive Oil Cake

    Serves 6

    Ingredients:

    • 1 cup Sugar
    • Zest and juice of 1 Orange
    • Scant ½ cup Buttermilk 
    • 3 large Eggs
    • ⅔ cup Blood Orange Extra Virgin Olive Oil
    • 1 ¾ cups All Purpose Flour
    • 1 ½ Tsp. Baking Powder
    • ½ Tsp. Salt
    • 2 Tbs. Large Crystal Sugar for decorating

    Preparation:

    Preheat oven to 350. Butter 9” spring form cake pan. Using a Microplane, grate zest from orange and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar. Using a juice, squeeze juice into a measuring cup; you will need about ¼ cup of orange juice. Add buttermilk to juice until you have ⅔ cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil. In another bowl, whisk together flour, baking powder, and salt. Gently stir dry ingredients into wet ones. Pour batter into prepared pan. Sprinkle the crystal sugar over the top of the cake. Bake cake for 40-45 minutes, or until golden and a cake tester inserted into center comes out clean. Cool on a wire rack for 15 minutes, then unmold. 

  2. Pan Roasted Sea Bass with Caramelized Onions

    Pan Roasted Sea Bass with Caramelized Onions

    Serves 6

    Ingredients:

    • 6 Sea Bass fillets
    • Tbs. Olive Oil
    • Salt
    • 4 large Onions
    • 1 bunch Thyme
    • Half a Lemon
    • Pepper

    Preparation:

    Preheat your oven to 425 degrees. Rinse your bass fillets under cold water, making sure all scales are off, then pat dry and leave skin side down on a dry paper towel. Trim and peel your onions, then cut them in half. Heat a large sauté pan over medium heat and add 2 Tbs. olive oil, then add the onions and season with salt, cook the onions cut side down. When the onions begin to sizzle place the whole pan in the oven for 15 minutes. Remove the pan and flip the onions over in the pan add the thyme, then set aside as you cook the fish. In a large pan, or two medium-sized ones, heat the remaining olive oil (adding more if necessary as the skin should not stick with this technique). Season the fish nicely on both sides with salt and place into pans of smoking oil, skin side down. Shake free from the pan as you add them, and if the skin sticks don’t mess with the fish for a minute or so. Cook over high heat getting a nice sizzle on the skin for 2-3 minutes. Baste the fish with hot oil from the pan, squeeze lemon over them and turn the heat off as the fish should cook 90 percent of the time skin side down. Flip over gently with a fish spatula and allow the fish to finish cooking for 15-30 seconds, then serve alongside roasted onions with crispy thyme as a garnish.

  3. Shaved Carrot Salad with Roasted Shallots

    Shaved Carrot Salad with Roasted Shallots

    Serves 4

    Ingredients:

    • 4 Shallots
    • Tbs. Olive Oil
    • Salt
    • 4 large Carrots
    • An ice water bath
    • 1 cup fresh Cilantro Leaves
    • Half a Lemon
    • 1 Tbs. Red Wine Vinegar

    Preparation:

    Preheat your oven to 425 degrees. Peel the shallots and trim them into quarters. Heat 1 Tbs. olive oil in a small skillet until it smokes then add the shallots and some salt. Allow to caramelize briefly before placing the whole pan in the oven. Meanwhile prepare your ice water bath by emptying an ice cube tray into a bowl and covering the ice with water. Remove the shallots from the oven after 10 minutes and set aside to cool. Peel and trim the ends of the carrots, then using a vegetable peeler or a mandoline, shave thin strips of carrot into the ice water bath. The carrots should be thin enough that they begin to curl. Save the cores of the carrots, chop them into chunks and steam for 5 minutes until very soft then mince, season with salt and a tiny bit of lemon and set aside. Allow the carrots to soak for 10 minutes before straining them well and adding them to a bowl with the shallots, steamed carrots, remaining olive oil, cilantro, lemon and vinegar. Season with salt and toss well enough to coat but not so much that you’ll bruise the cilantro. Serve immediately.


  4. Cast Iron Chicken with Lemon and Thyme

    Cast Iron Chicken with Lemon and Thyme

    Serves 4

    Ingredients:

    • 3 lb. whole Chicken 
    • Salt
    • Pepper
    • Tbs. Olive Oil 
    • 1 bunch Thyme 
    • Half a Lemon

    Preparation:

    Preheat your oven to 425 degrees and place a 12 inch cast iron skillet over a medium flame. Butterfly the chicken by removing the backbone and season liberally with salt and pepper. Add the olive oil to the skillet then place the chicken skin side down and place a weight on the top of the bird (we prefer two bricks wrapped in aluminum foil). Allow the chicken skin to render for 10 minutes before shaking free in the pan and basting well with hot oil. After cooking for 20 minutes total, skin side down, flip the chicken over, baste the skin well, add the thyme and place in the oven on the middle rack for 20 more minutes. Remove from the oven, baste the skin one last time, squeeze the lemon into the pan and allow the chicken to rest for 15 minutes before carving and serving.

  5. Butternut Squash Soup with Rosemary and Pumpkin

    Butternut Squash Soup with Rosemary and Pumpkin

    Serves 8

    Ingredients:

    • 1 Butternut Squash
    • Salt
    • Tbs. Salted Butter
    • 2 sprigs fresh Rosemary
    • Tbs. Olive Oil
    • 1 cup Pumpkin Seeds
    • Sea Salt Flakes
    • Pumpkin Seed Oil

    Preparation:
    Peel the squash and scoop out the seeds. Cut the squash into 2” cubes and add to an appropriately sized pot. Add enough water to cover 80 percent of the squash, add a generous pinch of salt and place a lid on the pot. Bring to a boil over high heat and then simmer until the squash is tender, adjusting the flame as necessary to keep a low simmer while stirring the squash. When the squash is very tender remove from the flame and set aside with the lid on to cool. In a small pan heat the olive oil and fry the rosemary until it is crispy, setting it aside on a paper towel and seasoning it with salt. Toast the pumpkin seeds using the residual rosemary oil and the same hot pan, toss them in a bowl with the rosemary. When the squash has cooled for 10 minutes, puree until very smooth in a blender in batches, adding the salted butter and a little of the cooking water as you go to reach the consistency of a thick soup. Return the puree to a pot, combining all batches and reheat to serve, checking the seasoning and adjust as necessary. Ladle into bowl and sprinkle the toasted pumpkin seeds, dried rosemary and sea salt flakes to finish, as well as a drizzle of extra virgin olive oil or pumpkin oil if you have it.

  6. Sautéed Broccolini and Collard Greens

    Sautéed Broccolini and Collard Greens

    Serves 4

    Ingredients:

    • Tbs. Olive Oil
    • 1 bunch Broccolini or about 1 lb.
    • Salt
    • Pepper
    • 1 tsp minced Calabrian Chile
    • 2 tsp minced Garlic
    • 6 leaves of Collard Greens
    • Half of a Lemon

    Preparation:

    Add the olive oil to a large sauté pan placed over a medium flame. Trim the ends of the broccolini and rinse well in a colander. Add the broccolini to the pan with salt and pepper tossing well, then add 2 Tbs. of water to the pan and cook over high heat until the water is evaporated, turning often with tongs. Once the water has evaporated add the calabrian chili and garlic and again toss well to coat the broccolini. Remove the stems from the collard greens and chiffonade or tear the leaves into baseball card sized pieces and allow to wilt in the pan with the heat of the broccolini. Continue to toss as you add the lemon juice and adjust the seasoning one last time before serving.

  7. Perfect Scallops

    Perfect Scallops

    Serves 6

    Ingredients:

    • A dozen Sea Scallops
    • Tbs. Olive Oil
    • Tbs. Unsalted Butter
    • Salt
    • Pepper
    • Half a Lemon
    • 1 Tsp. minced Capers

    Preparation:

    Rinse your sea scallops well under cool water and place in a colander to drain. Heat the olive oil in a large sauté pan over high heat. Once the olive oil is smoking add the scallops one at a time, placing them evenly spaced around the pan. Cook over high heat for 4-5 minutes without shaking or moving the pan to get a solid golden color on the side of the scallop resting in the pan. Once you have achieved your desired caramelization, flip the scallops over and add the unsalted butter, season well with salt and pepper, squeeze the lemon into the pan and add the minced capers. Swirl the pan around until the butter is melted and a sauce has come together. Serve immediately.

  8. Roasted Radicchio and Prosciutto with Balsamic

    Roasted Radicchio and Prosciutto with Balsamic

    Serves 4

    Ingredients:

    • 2 heads Radicchio
    • Tbs. Olive Oil
    • Salt
    • 1/3 lb thinly sliced Prosciutto
    • 1 cup Pumpkin Seeds
    • Half a Lemon
    • Aged Balsamic Vinegar
    • Pepper

    Preparation:

    Strip away the outer leaves of the radicchio as well as the stem and cut them into quarters. In a large pan, heat up 3 Tbs. of the olive oil over medium heat until it smokes, then add the radicchio and salt. Cook the radicchio cut side down 5 minutes until it begins to brown, even burn a little, then flip to the other cut side and caramelize in the same way. Remove the radicchio to a serving platter. Add a Tbs. of olive oil to the pan then add the prosciutto. Cook the prosciutto briskly, flipping every 30 seconds until it is crispy, then place over radicchio. In the same hot pan add the pumpkin seeds and some salt, toss in the pan for about a minute until they begin to become fragrant and are toasted. Be careful not to burn them. Scatter them over the salad, squeeze a lemon over the whole thing, then finish with a healthy drizzle of balsamic vinegar and fresh cracked pepper.