2 Tbsp Caramelized Garlic Olive Oil
4 cups Ripe Tomatoes
½ White Onion
6 cloves Garlic
4 Tbsp Miscuglio Italian Dried Herb Mix
4 Tbsp “Series 7″ Balsamic Vinegar
3 Tbsp Granulated Sugar
Salt & Pepper, to taste
1. Cook down the tomatoes: In a large sauce pot, over medium heat add the olive oil, tomatoes, onions, and garlic. Season with the Miscuglio, [...]
Pizza Sauce
Artichoke & Cheve Bruschetta
For the Bruschetta:
1 Baguette
6 Tbsp Artichoke Parmesan Tapenade
4 oz. Cheve (goats cheese)
2 Tbsp Fresh Basil, chopped
12 Cherry Tomatoes, halved
3 Tbsp Garlic Balsamic Glaze
1. Preheat the oven: Turn the oven on to 350˚F.
2. Prepare the baguette: Cut the baguette into ¼” angled slices. Take the slices and spread a thin layer of cheve on the top [...]
Osso Buco with Risotto Milanese
This traditional northern Italian dish is typically made with butter or lard, not something traditional to Olivelle. To make this dish healthier we substitute Avocado Oil because of its amazing health benefits, rich buttery taste, and high smoke point. This recipe was presented by Chef Biz of The Dinner Biz.
Flank Steak Chimichurri
Chimichurri is a meat marinade popular in Argentina and other Latin American countries. The elements of chimichurri are influenced by both Italy and Spain and is typically made with fresh parsley, garlic, oil, vinegar, and chili peppers. The flavors of Olivelle’s Miscuglio Italian Dried Herb Mix compliment this marinade wonderfully.
For the Chimichurri:
2/3 cup Sherry Wine [...]
Caramelized Garlic Pizza Dough
For the Dough:
1 Tbsp Granulated Sugar
1 cup Warm Water (110˚ to 115 ˚F)
2 ½ tsp Active Dry Yeast
2 ½ cups All Purpose Flour
1 tsp Salt
¼ cup Caramelized Garlic Extra Virgin Olive Oil
1. Prepare the warm water: In a small bowl, dissolve the sugar (which “feeds” the yeast) in the warm water. Judge the water by [...]
Tiramisu
This traditional and amazing Tiramisu recipe was prepared for a Northern Italian cooking class by Chef Biz of The Dinner Biz. This private chef is not only fun and spunky but creates amazingly delicious food. When serving this classic dessert try drizzling Traditional Balsamic Glaze on the plate for a lovely presentation and delightful taste [...]
Scallops and Papas Chorreadas with Romaine
This recipe is from Cartagena, Colombia and was taught in one of Olivelle’s cooking classes by Chef Claudia Krevat, a native of Columbia. Visit Claudia’s website to see other Caribbean recipes, find her amazing Cilantro Salsa, or hire her for a private dinner party.
For the scallops:
2 Tbsp Avocado Oil
1 ½ lbs. Sea Scallops
Sea Salt [...]
Jamaican Patties a la Marley
This recipe is similar to an empanada or turnover and created by our favorite Caribbean Chef, Claudia Krevat. For more recipes or to try Claudia’s amazing cilantro salsa visit her website at www.ClaudiasMESA.com.
For the Dough:
2 cups All Purpose Flour
2 tsp NoMu Masala Rub
1 ½ tsp Kosher Salt
¼ cup Vegetable Shortening
4 tbs. Butter, diced
½ cup Ice [...]
Lox Ravioli with a Pesto Crème Sauce
For the pasta:
Homemade Pasta dough, rolled into sheets (see recipe)
Salmon Lox, cut into ½ inch squares
For the Sauce:
2 Tbsp Pizzolio Oil
2 Tbsp Pine Nuts
1 Tbsp Pesto Genovese Italian Dried Herb Mix
1 cup Whipping Cream
1. Create the ravioli: Place one sheet of pasta on a cutting board. Place one wedge of Salmon Lox every 2 inches [...]
Pancetta, Asparagus, and Shrimp Cream Sauce
This cream sauce is extremely decadent and rich. Enjoy this simple to create sauce over your favorite pasta or even grilled chicken and steak.
2 cups Whipping cream
1 tbsp Rosa Maria Dipper
¼ cup Pancetta, sliced
¼ cup Asparagus, grilled
½ cup Shrimp, peeled, devained, and cooked
1 tsp Lemon juice
1. Heat the cream: In a large sauté pan on [...]