Rachel’s  Challah

Rachel’s Challah

Ingredients: 1 Tablespoon active dry yeast 1/4 cup sugar 1/3 cup + 1 tablespoon  Olive Oil 4 large eggs 1/4 cup water 1 1/2 teaspoons salt 4 1/2 cups all-purpose flour Cooking Instructions : In a large mixing bowl, stir yeast into water to soften for five minutes. Add...
Roasted Garlic with Robust Spanish Hojiblanca

Roasted Garlic with Robust Spanish Hojiblanca

7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart) 1/3 cup Fresh, Robust, High Poly, High Oleic, Low FFA extra virgin olive oil Cooking Instructions : Preheat the oven to 400. In a pie tin, cake pan,...
ARANCINI

ARANCINI

Ingredients 3 3/4 to 4 cups chicken stock 4 tablespoons Herbs de Provence Infused Olive Oil 3/4 cup finely chopped onion 1 cup Carnaroli rice 1/2 cup white wine 1/2 cup finely grated Parmigiano-Reggiano 1 1/2 tablespoons chopped fresh basil Salt and freshly ground...
PORK SCALLOPINI & SPAGHETTI SQUASH

PORK SCALLOPINI & SPAGHETTI SQUASH

1 Spaghetti squash – 3lbs 8 pork Scallopini or thin cut pork chops 2 tablespoon of Athinolia Extra Virgin Olive Oil 3 tablespoons of Butter Infused Extra Virgin Olive Oil Kosher Salt & pepper 1 tablespoon capers – drained ½ cup of dry white wine Fresh lemon juice...