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3 Tbsp. low sodium soy sauce
1 Tbsp. cornstarch
1 lb. flank steak or tri-tip , cut in thin strips on the bias
2 Tbsp. Hoisin sauce
1 Tbsp. honey
1 Tbsp. chili sauce
1 tsp. Japanese Roasted Sesame Oil
1/3 c.Tangerine Balsamic Vinegar
3 Tbsp. Extra Virgin Olive Oil try a medium intensity
- 2 Tbsp. minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 Tbsp. toasted sesame seeds
In a resealable plastic bag, combine the soy sauce and cornstarch and mix well. Add beef and marinate for 20 minutes in the refrigerator. Whisk together the hoisin, honey, chili sauce, Japanese Roasted Sesame Oil, and Tangerine Balsamic until completely combined. In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 - 3 minutes. Add sauce mixture and cook for another 2 minutes on medium high heat until sauce thickens. Serve on warm platter. Garnish with scallions, tangerine zest and sesame seeds.
serves five to seven
1/4 c.Tangerine Balsamic Vinegar
2 tsp. honey
1 tsp. freshly ground pepper
1 c. Garlic Olive Oil
Combine all ingredients except oil in blender. Blend well. With machine running, slowly add oil until thoroughly blended, and serve.
- Brownie Ingredients:
1/2 c. Mild Extra Virgin Olive Oil (such as Arbosana or Arbequina)
1 c. white sugar
1 tsp. vanilla extract
1/2 c. all purpose flour
1/3 c. unsweetened high quality cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped walnuts (optional)
- Ganache Ingredients:
9 oz. best quality bittersweet chocolate, chopped
1 c. heavy cream
2 Tbsp. Tangerine Balsamic Vinegar
2 in. long strip of tangerine zest
a pinch of kosher salt (optional)
Preheat oven to 350˚F. Grease a 9x9 inch baking pan.
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in the eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts if desired. Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.
Note: Substitute Espresso, Black Cherry, or any other flavour of your choice for the Tangerine Balsamic to create different brownie flavours.
4 beets, fresh
1 Tbsp. sherry vinegar
3 Tbsp. Tangerine Balsamic Vinegar
1/4 c. Blood Orange Olive Oil
1 Tbsp. Walnut Oil
1/2 med. red onion, sliced thin
6 c. arugula or baby lettuce mix
1 c. walnuts, candied
1 (11 oz) can mandarin oranges, drained
3 oz. goat cheese crumbled (optional)
Preheat oven to 400 degrees. Wash beets to remove any sand and cut off leafy tops. Place in aluminum foil and close tighlty. Bake for about 1 1/2 hours or until beets are tender. Remove and let cool slightly. Peel off skin. You might want to wear plastic gloves, since beets can stain your skin. Set aside to continue cooling. Put vinegars in a bowl and whisk in olive oil and walnut oil. Salt and pepper if needed. Put arugula in a large bowl and toss with walnuts and onion slices. Add enough dressing to cover slightly.Cut beets into small cubes or slices. Divide salad onto 4 plates and scatter some orange slices, beet cubes, and sprinkle with goat cheese.
You can replace walnuts with pecans if you like and may substitute blue cheese rather than goat cheese
1 lemon, brought to room temperature
1 c. cubed peaches or nectarines
1 c. strawberries, halved, or other berries
1 c. seedless grapes (green, red or combination)
1 c. melon balls or cubes (cantaloupe, honeydew or watermelon)
1/4 c. sugar (optional, but it brings out the juice)
1/2 c. red wine ( try a Zinandel for a rich , peppery effect or a Pinot Noir for a lighter flowery taste, or orange juice)
2 Tbsp. Tangerine Balsamic Vinegar
Roll the lemon gently on the counter, then cut into quarters and set aside. Combine the remaining fruit gently in a large bowl and immediately squeeze each lemon quarter over the fruit, stirring gently to keep the fruit from breaking or getting mashed.Sprinkle with sugar, then drizzle with the wine or the orange juice. Add the Tangerine Balsamic and toss gently. Allow to sit at room temperature for 10 -15 minutes (not longer than an hour) then serve.
1 Tbsp. Garlic Olive Oil
1 tsp. lemon juice
1 tsp. White Lemon Balsamic Vinegar
1/2 tsp. Dijon Mustard
4 c. baby Arugula
1 oz. New Bothwell Smoked Parmesan Cheese (cubed 1/4 to 1/2 inch)
Mix together first four ingredients, pour over Baby Arugula and toss. Toss with the Parmesan cheese and enjoy.
May add croutons for a little extra crunch
Submitted by Bev Penner
1 (28oz.) can diced tomatoes
1 1/2 Tbsp. minced garlic
2 Tbsp. Tuscan Herb Olive Oil
crushed red pepper flakes
Dark Chocolate Balsamic Vinegar
Mix together first 5 ingredients in a sauce pot. Bring to a boil, let simmer until liquid is reduced. Add Dark Chocolate Balsamic for last 5 minutes. Serve over pasta.
12 oz. pasta of your choice
4 Tbsp. Butter Olive Oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5oz.) Roasted Red Peppers, drained and roughly chopped
1 c. vegetable or chicken broth
1/2 tsp. salt, more to taste
freshly ground black pepper
1/2 c. heavy cream (more to taste)
1/2 c. Parmesan shavings (more for serving)
Finely minced parsley
Tuscan Herb Olive Oil
1. Cook pasta in salted water according to package directions.
2. Drizzle 2 tablespoons butter olive oil in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
3. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
4. Heat the other 2 tablespoon butter olive oil in the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
5. Drain the pasta and add it to the skillet. Add Parmesan and parsley and Tuscan olive oil, then stir it together to coat the pasta.
6. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
3/4 c. semolina
3/4 c. flour
2 med. eggs
1 Tbsp. mild or med. Extra Virgin Olive Oil
about 4 or 5 Tbsp. water, give or take
Making the homemade pasta dough:
Sift the flour onto a clean work surface and use your fist to make a well in the center.
Break the eggs into the well. Add the oil and a pinch of salt to the well. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if the dough feels too wet, add a little more flour. (Don’t worry, you’ll soon grow accustomed to how the dough should feel after you’ve made it a few times.)
Knead the pasta dough until it’s smooth, 2 to 5 minutes. Lightly massage it with a touch of olive oil, tuck the dough in a resealable plastic bag, and let it rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting than it was before. Pass the pasta dough through the pasta machine.
Feed the blob of pasta dough through a pasta machine set on the widest setting. As the sheet of pasta dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the pasta through this same setting a total of 4 or 5 times. This takes the place of kneading the pasta dough and ensures the resulting pasta is silky smooth.
Pass the sheet of pasta dough through the machine again, repeatedly, gradually reducing the settings, one pass at a time, until the pasta achieves the desired thickness. Your sheet of pasta dough will become quite long—if you have trouble keeping the dough from folding onto itself or if you are making ravioli, cut the sheet of dough in half and feed each half through separately. Generally the second-from-last setting is best for tagliatelle and the last setting is best for ravioli and any other shapes that are to be filled.
After the sheet of pasta dough has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little—this will make cutting it easier in humid weather, as it will not be so sticky. Or, if you’re in a hurry, you can dust the pasta with a little flour and place it on clean kitchen towels and let it rest for just a short spell.
Shape the pasta by hand (see instructions below) or pass the pasta through the chosen cutters (tagliolini, tagliatelle, etc.) and then drape the cut pasta over the broom handle or chair back again to dry just a little, until ready to cook. You can, of course, again toss the cut pasta lightly in flour (preferably semolina flour) and lay out in loose bundles on a tray lined with a clean kitchen towel. Use as soon as possible before it sticks together or place it in a resealable plastic bag and stash it in the freezer.
To cook the pasta dough:
Throw the pasta into a large saucepan of boiling, salted water. You will need about 4 quarts water and 3 tablespoons of salt for every 13 to 18 ounces of fresh or dried pasta. It is the large volume of water that will prevent the pasta from sticking together.
Note: Cooking times for fresh and dried pasta vary according to the size and quality of the pasta. The only way to check is to taste it. However, the basic method of cooking remains the same.
Stir the pasta only once or twice. If you have used enough water and you stir the pasta as it goes in, it shouldn’t stick.
DO NOT COVER the pot or the water will boil over. Quickly bring the pasta back to a rolling boil, stir, and boil until al dente, or firm to the bite, about 2 minutes. The pasta should not have a hard center or be soggy and floppy. If following a specified cooking time, calculate it from the moment the pasta starts to boil again and have a colander ready for draining.
Drain the pasta, holding back 2 to 3 tablespoons of the cooking water. Return the pasta to the pan (the dissolved starch in the water helps the sauce cling to the pasta). Dress the pasta straight away with the sauce directly in the pan. (The Italian way is ALWAYS to toss the cooked, hot pasta with the sauce before serving.) Serve the hot pasta immediately with your favorite sauce. Even a copious drizzle of olive oil or melted butter—cooked just to the point of taking on a slightly nutty, toasty brown tinge—and a smattering of fresh herbs constitutes a sauce when the pasta is as tender and tasty as this.
Flavouring the pasta:
Spinach - Follow the Basic Pasta Dough recipe. Sift the flour onto a clean work surface. Next, puree 3/4 cup frozen cooked leaf spinach (squeezed to remove as much moisture as possible) in a food processor. Add it to the well in the flour. Continue as per the Basic Pasta Dough method.
Tomato - Add 2 tablespoons sun-dried tomato puree to the well in the flour. Use 1 large egg instead of 2 medium ones. Continue as per the Basic Pasta Dough recipe.
Herb - Add at least 3 tablespoons herb flavored olive oil instead of the Extra Virgin Olive Oil.
serves two cups
2 1/2 c. mixed pitted olives, drained
2 Tbsp. capers, drained
2 Tbsp. marinated sun-dried tomatoes, drained
1 Tbsp. chopped garlic
1 tsp. dried oregano
4 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped basil
1 Tbsp. Lemon Balsamic
1/4 c. Extra Virgin Olive Oil ( medium such as Cobrancosa)
fresh ground black pepper to taste
In the bowl of a food processor, add the olives, capers, tomatoes, garlic,oregano, parsley, basil, lemon balsamic, olive oil and black pepper. For a relish, pulse a few times, then scrape down bowl. Pulse a few more times, and the relish will be ready. For a chunky spread pulse up to 15 - 17 times, stopping to scrape down the bowl a few times. For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times. Garnish with parsley leaves and olive oil for drizzling. Store in a covered container in the refrigerator for up to 1 week.
adapted from a recipe submitted by Lorna Kern