Sunday, May 26, 2013
Recipe : Silky Garlic Mashed Potatoes
Ingredients:
2 lbs. Yukon Gold potatoes
2-3 whole garlic cloves, outer skins removed
1½ cups whole milk
¼ cup The Olive Oil Experience 100% extra virgin olive oil
Sea salt to taste
¼ cup Parmigiano-Reggiano cheese
Place potatoes and garlic cloves in medium stockpot. Cover with water and bring to boil. Simmer, covered for 20-25 minutes until tender. Drain. In a medium saucepan, heat milk until just to boiling point. Set aside.
Process potatoes and garlic through a potato ricer or food mill. Transfer to a medium-sized bowl. Slowly add olive oil and salt, incorporating completely. Then, add the milk in a thin stream, until well-beaten and fluffy. Finally, return the mixture to a low heat, add cheese to blend. Season to your taste and serve!
serves 4-6
Sunday, May 19, 2013
Recipe : Easy Marinated Shrimp on the Grill
Easy Marinated Shrimp on the Grill
Ingredients
16 raw fresh peeled large shrimp
1/2 cup The Olive Oil Experience garlic olive oil
1/2 cup The Olive Oil Experience pineapple balsamic
1/2 tsp Spice Galleria sea salt
1/2 tsp Spice Galleria ground black pepper
16 skewers
Directions
Mix olive oil, balsamic, sea salt and pepper together in a bowl and whisk. Put the mixture in a Ziploc bag and add shrimp, shake and refrigerate for 30 minutes to an hour.
Heat grill to medium, put 4 shrimp on each skewer and grill 5 minutes per side turning only once.
Serves 4
Sunday, May 12, 2013
Recipe : Italian Style Grilled Vegetables
Ingredients
Serves: 4
- 1 red bell pepper, seeded and sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 portobello mushrooms, caps sliced
- 2 tablespoons The Olive Oil Experience 100% extra virgin olive oil
- 1 teaspoon Spice Galleria oregano
- 1 tablespoon The Olive Oil Experience traditional balsamic vinegar
- 1/3 teaspoon Spice Galleria sea salt
- 1/4 teaspoon Spice Galleria black pepper
Preparation method
1.
Preheat grill to high and coat a
grill-safe baking sheet with nonstick cooking spray.
2.
Toss vegetables with olive oil and oregano on
the baking sheet. Place sheet on the grill and close the lid.
3.
Grill for about 7 minutes, then open the
grill and turn the vegetables over. Grill for 4 more minutes, until tender and
browned.
4.
Transfer vegetables to a bowl and
drizzle with balsamic vinegar. Season with salt and pepper and serve.
Sunday, May 5, 2013
Recipe : Balsamic Roasted Brussels Sprouts
Ingredients
3 cups brussels sprouts cut in half
3 tbsp. The Olive Oil Experience Traditional Balsamic Vinegar
3 tbsp. The Olive Oil Experience 100% Extra Virgin Olive Oil
salt and pepper to taste
Directions
Pre-heat oven to 375 degrees.
Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed. Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.
3 cups brussels sprouts cut in half
3 tbsp. The Olive Oil Experience Traditional Balsamic Vinegar
3 tbsp. The Olive Oil Experience 100% Extra Virgin Olive Oil
salt and pepper to taste
Directions
Pre-heat oven to 375 degrees.
Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed. Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.
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