We're sharing with Foodies delicious recipes, cooking
tips, and more
We use the best balsamic vinegar EVER And our perfect blends of infused and gourmet dipping oils.
Below you'll find some of our original recipes. For more recipes and news about our upcoming cookbook go to our blog site now.
Join us for conversations about delicious food and good living at our blog site or on our facebook page... our Gourmet Blends community would love to hear about your favorite cooking stories and recipe discoveries.
Use any of the following cuts of beef: Beef tenderloin London Broil Flank Steak Rib-eye or Porterhouse or T-bone 1/2 cup Traditional Balsamic Vinegar Fresh thyme or rosemary (or both if you prefer), stripped and chopped fine 1 large clove fresh garlic
Mix 1/2 cup of Traditional Balsamic Vinegar
w/ 2 or 3 stripped sprigs of thyme (or 1 stripped and chopped sprig of
rosemary - or both if you like) and 1 large clove finely chopped fresh
garlic together. Place beef in a large baggie and pour marinade over
meat, zip tightly and mash it around w/ your hands to be sure it's
covered on all sides. Place in refrigerator for at least 2 hours or
overnight if possible. The vinegar will tenderize the meat the longer
it marinates.
Remove beef from baggie and discard marinade. If
using the london broil, flank steak, or rib-eye type cuts, either grill
or broil till done to your liking. If using a large beef tenderloin,
pan sear first to carmelize outside of meat and then finish in the oven,
again to whatever temperature you like. Incredible!
Iris' Arugula, Tomato and Feta Cheese Salad w/ Traditional Balsamic Vinegar 1 large bunch fresh Arugula, stems removed 1 pint grape or cherry tomatoes, cut in halves 1/4 cup fresh basil, julienned (reserve several strips for garnish) 4 oz. feta cheese, broken into large chunks Kosher salt/fresh ground pepper 1 Tbs. Traditional Balsamic Vinegar Drizzle of good extra virgin olive oil
Optional: As main course, serve with crusty bread
Combine
arugula, tomatoes and basil in a medium size bowl. Season to taste w/
salt and pepper. Toss with balsamic vinegar and olive oil. Sprinkle
feta cheese on top and add reserved strips of basil before serving.
Serves 3-4 as a side dish; 2 as a main course (w/ crusty bread).
1 lb. carrots, peeled and cut into 1/2 inch wedges. 1/4 cup Traditional Balsamic Vinegar 2 Tbs. minced fresh rosemary 2 cloves minced garlic 1/4 tsp. paprika 1 Tbs. good extra virgin olive oil Salt/Pepper (fresh ground) to taste
Spread carrots over half of a sheet of aluminum foil. Sprinkle w/ Traditional Balsamic Vinegar,
rosemary, garlic, paprika, salt and pepper. Drizzle w/ olive oil.
Toss w/ hands to coat carrots. Fold foil over to create an air-tight
sealed packet. Place packet on a baking sheet and roast for 25 minutes
or until carrots are tender.
**Carrots are rich w/
beta-carotene which aids in skin cell renewal and is a potent
antioxidant helping to rid the body of free radicals which age the skin.
4 medium beets, roasted (golden Beets are great too if you can find them) 2 navel oranges or clementines, peeted, sections removed from membranes Goat cheese slices or high quality mozzarella slices (around 8 oz.) 1/2 small red onion, sliced paper thin Greens such as arugula or mesclun lettuces, washed and dried 1/4 c. toasted pine nuts Traditional Balsamic Vinegar Blood Orange Olive Oil Sea salt/fresh ground pepper
Rub
beets with regular olive oil, wrap in foil and place on sheet pan in
oven for at least 45 minutes or till fork tender. Once done, remove and
let cool. Wear rubber gloves to protect your hands from beet stains
while removing skins. Toast pine nuts briefly in oven for 3-4 minutes.
Set aside to cool. Divide greens between plates. Slice beets.
Arrange alternate slices of beets, cheese and orange segments on
greens. Place a few sliced rings of red onion on top. Drizzle lightly
w/ Traditional Balsamic Vinegar and Blood Orange Olive Oil. Sprinkle with pine nuts. Season to taste with salt and pepper. Serves 2 as main course; 4 as side dish.
1 large eggplant 1/2 c. tahini (sesame paste) 1 large clove garlic (more if you want but start w/ 1) 1/4 c. fresh lemon juice 1/4 tsp. cumin 1 Tbs. Traditional Balsamic Vinegar Salt/pepper to taste Great quality extra virgin olive oil Pita triangles toasted Kalamata Olives, pitted
Puncture
eggplant skin with fork and place on sheet pan in oven, turning every
15 minutes till fork tender and skin starts to shrivel - 45 minutes to 1
hour. Ovens will vary. Remove and set aside to cool. Peel skin off
and discard.
In food processor, combine tahini, garlic, lemon
juice, and cumin. Blend well. Roughly mash cooled eggplant and add to
blended mixture w/ Traditional Balsamic Vinegar.
Blend. Adjust seasonings. Place mixture in a pretty shallow serving
bowl, drizzle olive oil on top and surround with toasted pita triangles
and olives.
Snap short stems
out of gill side of mushrooms. Reserve them. Brush portobello caps
lightly on both sides with olive oil. Place on sheet pan (gill side
down) for 10-12 minutes. Remove from oven and turn caps so gill side is
up.
Finely mince
shallot, garlic clove and mushroom stems and saute on medium-low heat in
olive oil just till softened. Add flat leaf parsley to pan for 30
seconds. Turn heat off pan but keep on burner while you add goat cheese
and sun-dried tomatoes. Blend together into a paste. Season w/ salt
and pepper. Fill the caps with goat cheese mixture and return to oven
for 8 minutes (till mixture starts to bubble). Remove caps from oven
and drizzle artfully with Traditional Balsamic Vinegar. Serves 4 as an appetizer, cut in quarters on greens or as a side dish.
Vanilla Fig Balsamic Vinegar
Pork Medallions with Vanilla Fig Balsamic and Pearl Onion & Pear Hash (Subsitute duck breasts)
1 1/2 to 2 lbs of center cut boneless pork loin cut into 1/2-inch slices
2 Tbls of Olive oil
1Tbls unsalted butter
2 almost ripe pears, halved, cored, cut into 1/4-inch slices
1 10 oz bag of pear onions (blanched if not frozen)
4 medium Yukon Gold potatoes (1 1/2 lbs), boiled until tender, cut into 1 1/4-inch pieces
Season pork slices generously with salt and pepper. Heat oil and
butter in a large skillet over med heat. Add pork and saute each side
until golden about 3 to 4 minutes. Remove and keep warm on a plate
tented with foil. Turn heat up a bit and add pearl onions, pears, and
potatoes; saute until they begin to brown about 5 minutes. Stir in
sage; season with salt and pepper. Transfer to a bowl and keep warm.
Heat same skillet over high heat. Add broth and vinegar. Boil
until reduced to a glaze, about 4 to 5 minutes. Season with salt and
pepper.
Divide hash among plates, top with pork medallions. Drizzle with the glaze and serve.
Iris' Pork Chops w/ Vanilla Fig Balsamic Vinegar and Fresh Rosemary Preheat oven to 350 degrees 4 2-inch thick Pork Loin center chops, bone in 1/3 cup Vanilla Fig Balsamic Vinegar 1 sprig fresh rosemary, stripped and chopped fine 2 large cloves garlic, chopped fine Kosher salt/fresh ground pepper 2 Tbsp olive oil 1/2 cup low-sodium chicken broth
Blend
vinegar, rosemary, garlic, salt and pepper. Marinate pork chops in
mixture. Refrigerate covered for 2 hours or more. Remove from
refrigerator 1/2 hour before cooking to bring to room temperature.
Pour
olive oil in hot saute pan. Add pork chops and sear for 2 minutes per
side. Place pan in oven and roast for approximately 10-12 minutes or
till internal temperature is 145 degrees (and meat is done at bone
joint). Set chops aside under foil tent to rest. Put same pan on
medium high burner and add 1/2 cup of chicken broth to deglaze and
reduce by half. Plate chops and pour liquid over them. Serve with
light green salad and vegetable in season. Serves 4.
Prepare
BBQ grill till hot and ready. Cut chicken, peaches and onions in large
chunks and place in separate dishes. Do not remove skins from peaches
as it will help keep the peach chunks on the skewers. Peach chunks
should be generous and onions slices should be 2 layers thick. Chicken
chunks should be slightly smaller so everything cooks at the same rate.
Skewer onion, chicken and peaches. Repeat the order and end with
onion. Paint assembled kabobs with Vanilla Fig Balsamic Vinegar and
grill 7-10 minutes, turning every 2-3 minutes. Remove to serving
platter, sprinkle w/ fresh thyme leaves and serve. Makes about 6 kebobs
depending on length of skewers.
Ann's Summer Peach Salad w/ Vanilla Fig Balsamic Vinegar 1 bag mixed baby lettuces 1 medium peach - very ripe and sweet (peeled) 1 small bunch red grapes (seedless) - cut in halves 1 large stalk celery 2 Tbsp. soft goat cheese 2 Tbsp. Vanilla Fig Balsamic Vinegar
Fill
two individual salad bowls with lettuce leaves. For each bowl, chop
celery into large bite-size pieces and sprinkle on lettuce. Cut peach
into chunks and scatter on top. Scatter grapes on top. Crumble goat
cheese and divide between bowls. Drizzle each bowl with 1 Tbsp.
vinegar. Serve with warm rolls and cool ice tea for a refreshing summer
lunch. Serves two.
Black Currant Balsamic Vinegar
Iris' Endive, Pear, Orange and Almond Summer Salad w/ Black Currant Balsamic Vinegar & Blood Orange Olive Oil Preheat oven to 375 degrees Salad: 2 bulbs Belgian endive 1 Mandarin orange 1/2 cup toasted slivered almonds 1 firm ripe Bartlett pear, peeled and thinly sliced Salt/freshly ground pepper to taste
Toast
almonds in oven for 2-3 minutes till lightly browned - watch carefully
to not burn. Set aside to cool. Cut core off bottom endive bulbs.
Separate, wash and dry leaves. Place in bowl. Peel orange and separate
sections, discarding membranes. Add to endive. Add pear slices. Salt
and pepper to taste. Toss lightly with vinaigrette (don't saturate).
Sprinkle almonds on top and serve. Serves 4 as side dish and 2 as main
course.
Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.
Heat skillet over med heat. Add 1 Tbs of olive oil and 1 Tbs butter;
saute onions until soft or caramelized. You may need to turn the heat
down so the onions do not brown too quickly. Add balsamic and 1/4 tsp
of thyme, salt and pepper. Raise heat and reduce until slighty
thickened.
Saute Chicken breasts in equal amounts of 1 tbsp olive oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.
Divide onions on plates, slice breasts and fan over onions. Spinkle a little parsley over the chicken if you like.
1 lb. fresh baby spinach 1/2 cup toasted walnuts or pecans 1/2 cup dried cranberries 3 Tbs. extra virgin olive oil 3 Tbs. Raspberry Balsamic Vinegar Salt/freshly ground pepper to taste 2 ounces goat cheese 2 very thin slices red onion rings (optional garnish)
Thoroughly
wash baby spinach leaves and spin dry. Place in deep bowl. Toast
walnuts or pecans in oven for 2-3 minutes - watch carefully not to
burn. Cool. Add cranberries and nuts to spinach. Season with
salt/pepper. Toss with olive oil and raspberry balsamic vinegar. Break up goat cheese and sprinkle all over spinach leaves. Garnish with red onion slices.
Enough Lettuce (mixed greens, butter - your choice) for two salads 1 ripe pear (Bosc, Bartlett, etc. - your choice) 2 Tbls. dried cranberries 2 Tbls. walnuts 2 Tbls. Pomegranate Balsamic Vinegar 2 Tbls. Lime Olive Oil 2 slices of Gorgonzola cheese in broken into small chunks
Divide lettuce into two salad bowls Quarter and core the pear into thin slices and place 1/2 of pear on lettuce in each bowl Sprinkle each w/ walnuts and cranberries Drizzle w/ Pomegranate Balsamic Vinegar and Lime Olive Oil Sprinkle Gorgonzola cheese on top
Combine equal parts lettuce and spinach and place in two salad bowls Slice a quarter to a half of a fresh mango and divide onto lettuce/spinach mixture Sprinkle salads w/ pine nuts Drizzle each salad w/ 1/2 of the Pomegranate Balsamic Vinegar and Lime Olive Oil
*Spread
pine nuts onto small cookie sheet and roast for 2-3 minutes in 400
degree oven (don't let them burn - watch closely). Cool.
Slice vine ripened red and yellow tomatos. Slice fresh mozzarella
(large balls) into 4 or 5 slices. Alternate overlapping red and yellow
tomato slices with mozzarella on a plate. Drizzle Sun Dried Tomato Dipping Oil over salad top with fresh basil.
(One rack serves 2-3 people. When using two, stand the racks up with bones crossing)
1 rack of lamb trimmed of most fat
fresh rosemary
Meyer Lemon Olive Oil
Salt and freshly ground pepper
Place lamb in a baking dish, brush with oil and season with S & P, sprinkle with fresh rosemary
Roast the lamb for 35 min; let rest for 5 - 6 minutes, slice and serve with Sun Dried Tomato Dipping Oil (put it in a small bowl and drizzle w/ a spoon) to taste.
1 lb. ground turkey (I don't use ground white breast meat - too dry)
1 cup firmly packed fresh baby spinach, rough chopped
1 Tbsp plain or Italian seasoned bread crumbs
4 oz. feta cheese (large chunks)
1/2 tsp dried oregano or 1-1/2 Tbsp fresh oregano
1/2 tsp ground pepper
1 small clove mincd fresh garlic or 1/2 tsp. garlic powder
Salt to taste (be conservative - feta is salted)
Combine all ingredients (starting w/ turkey) except feta in mixing
bowl. Use 1 Tbsp sun-dried dipping oil in mixture. Add feta last so it
stays in chunks. Form 4-5 patties. Let them set up in refrigerator for
1 hour. Heat the other Tbsp sun-dried tomato dipping oil in
skillet and saute patties for about 6 minutes on each side (or till
internal temp. is 165 degrees). Great on pita or burger buns, lightly
toasted.
Condiments:
Any kind of hummus you like - flavored (roasted red pepper is great) or plain
1-1/2 cups flour 1 cup sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 eggs slightly beaten 3/4 cups milk 1/2 cup Blood Orange Olive Oil 2 tsp. grated orange peel (zest)
Glaze (Optional)
2 Tbs. confectioners sugar 2 Tbs. fresh squeezed orange juice (adjust amounts to correct consistency)
Oil and flour loaf pan (parchment paper on bottom works great) 9" x 5" x 3". Combine dry ingredients and set aside. Beat
eggs, oil, milk and orange zest till blended. Add dry ingredients to
wet mixture and thoroughly combine without overmixing. Pour into loaf
pan. Bake for minimum of 40 minutes (start testing at this point) or
until toothpick comes out clean. Ovens will vary. Cool for 15 minutes
and turn out on cake plate. Option: Mix confectioners sugar and orange
juice till you have a thick but pourable liquid. Drizzle glaze down the
top center of cake while still warm.
Note from Iris: This may be the best cake I've ever tasted and the easiest to make. For those who are gluten intolerant, substitute organic brown rice flour. It will not rise quite as much, but it is still incredible.
Meyer Lemon Olive Oil
Iris' Roasted Chicken w/ Meyer Lemon Olive Oil, Garlic and Thyme* Pre-heat oven to 375 degrees
1 3-1/2 - 4 lb. whole chicken 1/3 cup Meyer Lemon Olive Oil 1 bulb garlic - cut off top 1/3, exposing cut cloves 2 extra garlic cloves 1/2 lemon 1 bunch fresh thyme 1 cup low-sodium chicken broth, divided in 1/2 1/4 cup dry white wine (optional) Kosher salt/fresh ground pepper to taste
Wash
chicken inside and out, dry thoroughly. Cut off wing tips and
discard. Place chicken in casserole dish. Season inside of cavity with
salt and pepper. Crush 2 garlic cloves and mix into 1/3 cup of Meyer Lemon Olive Oil. Brush cut garlic bulb with Meyer Lemon Olive Oil
and place inside cavity along with 1/2 lemon and 1/2 bunch of thyme.
Brush chicken liberally with remainder of Meyer Lemon oil/garlic
mixture. Strip 10 sprigs of thyme and sprinkle over chicken and season
with salt and pepper. With knife tip, puncture skin of chicken in a few
places so skin won't pop during browning. Anchor wings to sides of
chicken with tooth picks. Tie legs together. Pour 1/2 cup chicken broth
and 1/4 cup wine in bottom of pan. Roast for approximately 1-1/4
hours, basting every 20 minutes or till juices run clear and internal
temperature reaches 175 degrees (measure temp. in breast and meaty part
of thigh). Slit skin where leg joins body to be sure it's no longer
pink. Remove from oven to cutting board. Discard lemon, garlic bulb and
thyme. Cover with foil and let it rest for 15 minutes. Strain pan
juices into a sauce pan, skim off fat, add remaining 1/2 cup of broth
and boil gently till slightly reduced. If you want thickened sauce, add
small amount of flour and stir till blended. Carve chicken and serve
w/ sauce. Great w/ mashed potatoes and green vegetable. Serves 2-3.
*Variation: Follow recipe using Blood Orange Olive Oil,
fresh rosemary (use only 2 sprigs chopped on outside of chicken) and
1/2 orange in place of Meyer Lemon Olive Oil, thyme and 1/2 lemon. Roasted Asparagus with Traditional BalsamicVinegar & Meyer Lemon Olive Oil Pre-heat oven to 450 degrees
Heat
oil in saute pan and add walnuts. Stir till brown on both sides (don't
be afraid if there are a few black charred spots). Add a couple
pinches sea salt at end of process and stir for 10 seconds.
Suggested uses:
On ice cream or sweet yogurt (add walnuts while still hot). By themselves in a pretty bowl with a cocktail - particularly good with a vodka gimlet on the rocks. Out of this world.
Cut cucumber into 1/16th" slices into salad bowl. Add chopped onion. Drizzle small amounts black currant balsamic vinegar and rosemary olive oil till lightly coated. Sprinkle with sea salt and fresh ground pepper to taste. Toss. Serves 2 as side dish.
Small sprig of fresh rosemary, stripped and finely chopped
Sea salt/fresh ground pepper
Slice sweet potato either into steak or french fries strips
or medallions. Up to you. Spread in one layer onto cookie sheet.
Drizzle rosemary olive oil over
potatoes till coated. Sprinkle w/ fresh rosemary, sea salt and fresh
ground pepper. Toss. Roast for about 1/2 hour or till browned and
crispy on edges. Turn once at 15 minutes. Serves 2. Increase for
larger groups. Serve hot.
Great healthy alternative to white potatoes and good way to get kids to try sweet potatoes.
Iris' Roasted Shrimp or Scallops or Salmon w/ Asian Dipping Oil Pre-heat oven to 400 degrees
1 lb. fresh shrimp, peeled, deveined
1/3 cup Asian Dipping Oil (shake bottle vigorously before pouring) Salt/pepper to taste
Pour
dipping oil into a baggie and add shrimp. Zip it fully and massage
shrimp in oil so it's completely covered. Marinate refrigerated for 1
hour.
Place shrimp on cookie sheet in a single layer in hot
oven for 8 minutes. Remove, cool slightly and serves as an appetizer
with wine, champagne or your favorite non-alcoholic before dinner
drink.
*Variation: use same marinating method for salmon or scallops. Salmon can be pan-sauted as well. Start w/ skin side down.
Shrimp - 1 lb. serves 4-5 as an appetizer (keep tails on); 2-3 as entree (tails off)
Salmon - 1/2 lb. per person Scallops - 1/2 lb. per person
Arrange
fruits in groupings on large platter. Place walnuts together in one
spot. Then place goat cheese log with vinegar drizzled in a stream on
top of it. Surround log w/ crackers. Pour extra of this amazing
vinegar in a little bowl for dipping the fruit. Great for a cocktail
party or at the start of a dinner.
Place
brie in oven-safe baking dish for 15 minutes (more or less till
starting to bubble). Place on platter. Drizzle vinegar artfully over
brie. Serve w/ crusty bread slices or crackers.
Toast walnuts at medium high heat in skillet for about 5 minutes
(till golden). Chop them fairly small. Set aside to cool. Blend cream
cheese and white truffle oil together. Add nuts to mixture. Spread on
crackers or celery.
Ann's Oven Baked French Fries w/ White Truffle Oil Pre-heat oven to 400 degrees
3 medium organic potatoes 2-3 Tbs. olive oil 2-3 drops White Truffle Oil Salt/Pepper
Scrub,
peel (optional) and thinly slice potatoes. Pat dry and place on
lightly oiled cookie sheet in one layer. Mix olive oil and truffle oil
in a small bowl. Brush slices lightly on both sides on sheet. Sprinkle
w/ salt and pepper. Bake about10 minute (or till they start to brown)
and turn and cook until crispy. Serve as side dish on warmed plates.
Serves 3-4.
Cut
peaches in half. Remove pits. Paint exposed fleshy sides w/ vinegar.
Place in hot grill pan or on rack of outdoor barbecue grill, flesh side
down till grill marks appear and peaches are warmed (4-5
minutes....keep you eye on it). Vinegar will carmelize. Great as side
dish w/ pork.
1 whole fresh golden pineapple (or buy one from store already cleaned and cut into spears) Traditional Balsamic or Vanilla Fig Balsamic Vinegar Wooden skewers (soaked in water for 1/2 hour before using)
Put
skewer through pineapple spears length-wise. Paint all sides w/
vinegar. Follow recipe above for grilled peaches. Great as part of a
fruit platter.
Clean strawberries. Remove stems and leaves. Place in martini glass. Drizzle vinegar on top. Simple and elegant dessert.
**Substitute raspberries (w/ Raspberry Balsamic Vinegar), blackberries or blueberries or a combination of all w/ the vinegar of your choice from our diverse line). Jack's Noodles w/ Asian Dipping Oil
1 package thin spaghetti (or your noodle favorite), cooked and still warm 1/2 cup Asian Dipping Oil (to start - add more if needed) 1/4 tsp. wasabi (or to taste) 3 tsp. Thai peanut sauce 3 scallion stalks, rough chopped
Boil noodles till al dente, drain and place in large bowl. Combine Asian Dipping Oil, wasabi and peanut sauce till blended. Pour over warm noodles, gentle toss. Finish w/ scallions sprinked on top.
> Join us for conversations about delicious food and good living at our blog site or on our facebook page... our Gourmet Blends community would love to hear about your favorite cooking stories and recipe discoveries.
