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Monthly Archive for: ‘April, 2015’

Baby Arugula-Lemon Pesto…And Some Schnitzel Too.

Here we have a pork chop, also known as schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in UP Extra Virgin Olive Oil until golden brown and delightfully crisp. Anywhere oil is used, Ultra Premium Quality Extra Virgin Olive oil can and should be used…. even in classic and updated German recipes. Schnitzel 4 boneless …

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Freeze and Preserve Fresh Herbs in Olive Oil

Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. Pesto, strawberry puree, tomato soup — stash them away now for colder times! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I …

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Cinnamon-Pear Balsamic Roasted Sweet Potatoes

INGREDIENTS: 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges 1/3 cup Cinnamon-Pear Balsamic 2 tablespoons All Natural Organic Butter Olive Oil 3/4 teaspoon kosher salt or sea salt 1 tablespoon dry oregano. PREPARATION: Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or …

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Traditional Portuguese Vinha D’Alhos AKA “Portuguese Carnitas”

You’ve probably heard of Mexican style carnitas, but have you heard of the flavor explosion that is Portuguese Carnitas (aka Vinha D’Alhos)? One of the most obvious deviations from the process of making traditional carnitas, is that the preparation for Vinha D’Alhos calls for the cubed pork shoulder to take a dip for no less than four days in a …

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