Tuscan EVOO Crab Bisque

We had a delicious delivery of crab from our local CSA last night and decided we would make a crab bisque. The combination of the Tuscan EVOO with all the ingredients is delightful. Everyone finished their bowls and wanted seconds. I tell you this made me one happy momma! Enjoy!

Tuscan EVOO Crab Bisque

Ingredients:

2 Dungeness crabs, cooked ( about 1 1/2 lbs each)
3 T Tuscan EVOO
1 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 1/2 cups chopped tomatoes ( can use canned)
1 1/2 cups white wine ( we used Sauvignon Blanc)
2 T chopped fresh tarragon
1/4 cup flour
3 cups clam juice
3 cups water
1 cup heavy cream
1 T Cognac
1/2 t berbere or cayenne pepper
 salt and pepper to taste


Using mallet, crack the legs in several places and remove the meat. Set aside the crabmeat in a bowl. Crack the large claws and carefully remove the meat from each claw. Slice the meat and set aside. Using kitchen shears, cut the shells into small pieces, set aside.
In saucepan over low heat, add Tuscan EVOO. Add the onion, carrot, and celery and saute stirring occasionally until the vegetables have soften, about 15 minutes.
Add the crab shells, tomatoes, wine and tarragon. Sprinkle the flour over the top and stir well to combine.
Bring to boil, reduce the heat to low, cover and simmer for about 20 minutes. Remove from heat and let cool.
In a bow, combine the clam juice and water. Combine 1/3 of the clam juice mixture and 1/3 of the shell mixture to a blender. Pulse briefly to break up the shells.
Place a cheesecloth over a fine-mesh sieve. Place over a bow. Pour the contents of the blender through the sieve. Repeat with the remaining clam juice and shell mixtures in 2 batches. Transfer to a soup pot.
Place the pot over low heat and bring to a gentle simmer. Stir in the cream, Cognac, and berbere ( or cayenne pepper) and season with salt and pepper.
Add the reserved crabmeat and heat through. Ladle into bowls and garnish with claw meat if desired. Enjoy!

Basil EVOO Chicken Cacciatore

I have a fantastic recipe to share with you today, the Basil EVOO makes this tasty dish scrumptious especially when paired with the Plum Basil vinegar. I prepared everything in our crock pot. I returned to a home that smelled amazing and a dinner that was easy to prepare. The only thing left to do was to boil some noodles and prepare a salad. Talk about an easy meal, and very healthy as well. The kids throughly enjoyed their meal and there was not much in terms of leftovers.  Enjoy!!


Basil EVOO Chicken Cacciatore

Ingredients:

2-4 Chicken Breasts
12 oz can tomato paste
1 T italian seasoning
2 T Basil EVOO
8oz sliced mushrooms
3 garlic cloves, chopped


Place all ingredients in crock pot. Cook on low 6-8 hours.

About 1 hour before serving add:

1/4 cup white wine
3-4 T Plum Basil

Then mix 3T cornstarch in water, pour mixture into crock pot to thicken dish.

Serve over pasta tossed in Basil EVOO and sprinkle with parmesan cheese. Enjoy!

Arbosana Ginger Cake

Two more days until Thanksgiving! Can you believe just how fast this year is going? I love this time of year, the family get together and great food to share. Speaking of great foods, you have to try this Ginger Cake, it is delicious! I received this recipe from Carol, she is a phenomenal cook whom I have learned a lot from.  I am really looking forward to having this for dessert. You can serve this warm with some whipped topping, delicious! Check back tomorrow, I will have another scrumptious treat to share!

Arbosana Ginger Cake

Ingredients:

1/2 cup Arbosana EVOO

2 1/2 cups All purpose flour

1 Tablespoon Baking Powder

1 Tablespoon ground ginger

1 1/2 teaspoons ground Cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups boiling water

1 cup unsulfured light molasses ( not black strap)

1 teaspoon baking soda

1 cup dark brown sugar

1 large egg

1/4 cup finely grated ginger

Directions:

Preheat oven to 325* with rack in center. Generously butter an 8" round 3 " high spring form pan. ( I used my silicone mold and it turned out great.) Line bottom with parchment and place on baking sheet. 

In medium bowl, whisk flour, baking powder, ground ginger, cinnamon, cloves, and salt. 

In small sauce pan, stir together boiling water, molasses, and baking soda until molasses dissolves.

Place Arbosan EVOO and sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium low and add egg; mix until combined. Add grated ginger and mix to combine. 

Add flour mixture in 3 additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven.

Bake until a cake tester inserted into center of cake comes out clean, about 1 hour. Let cool slightly before removing ring from spring form pan and serve warm with whipped cream. Enjoy!

Rosemary EVOO Dinner Rolls

Three more days until Thanksgiving! I have another spectacular recipe for you today. I have been searching for the best recipe for rolls, there is nothing better than fresh homemade rolls to complete a meal. I ended up piecing this roll recipe together from various sources and then from my own. The Rosemary EVOO Dinner Rolls will definitely compliment any meal. I will be making this again on Wednesday evening! Happy Holidays everyone! Check back tomorrow, I will be posting some delicious desserts!

Rosemary EVOO dinner Rolls

Makes 24 rolls


Ingredients:

2 T dry yeast
2 cups warm water
2/3 cups Almond Milk
2 1/2 Tablespoons Quail and Olive Honey ( or 1/4 cup sugar, however the honey is delicious in this)
1/3 cup Rosemary EVOO plus extra for dough
2 teaspoons salt
1 egg
1 sprig of fresh Rosemary, chopped
6-8 cups all purpose flour


Preheat oven to 350*

In large mixer with dough hook attachment, combine the water and yeast. Let stand for about 5 minutes. Add honey, almond milk, and Rosemary EVOO. Stir to combine. Add salt, egg, and fresh Rosemary. Mix to combine and slowly add flour ( about 1/2 cup at a time) until dough pulls away from bowl and forms a ball. In well oiled bowl ( I used about 2 T of Rosemary EVOO) place dough, make sure to coat the dough with the oil so it won't dry out while rising. Place damp towel over bowl and place in a warm spot to rise, about 30minutes to one hour.  Take dough out and cut into pieces. Form into balls, place on stoneware or baking sheet with parchment, let rise with a damp towel for another 15 minutes. Place in oven for 15-20 minutes or until golden brown. Brush a little Rosemary EVOO over top. Enjoy!

Winter Ambrosia and Cider Gravy

Here is a great recipe for homemade gravy, no packets involved here! Make sure you save about 3 cups of juice from the turkey. This can be made while the turkey is resting.

Winter Ambrosia and Cider Gravy

Ingredients:

1 Tablespoon turkey fat
1 Tablespoon Rosemary EVOO
1/2 sweet onion, peeled and chopped
1 Tablespoon Fresh Rosemary, chopped
1/4 cup apple cider
3 cups reserved turkey juice
1 Tablespoon Winter Ambrosia
2 splashes apple brandy
giblets, if desired



In sauce pan, place about 1 Tablespoon of turkey fat ( skimmed from gravy separator) and 1 Tablespoon Rosemary EVOO on bottom of pan. Place heat to medium, add onion and herbs saute for about 5-7 minutes. Add a little salt then add flour to pan. This is the rue, by making a rue to begin with, there will be no lumps in the gravy. Then slowly add the turkey juice. Add about 1/4 cup apple cider , Winter Ambrosia and apple brandy. Bring to boil and then reduce heat, let sauce thicken. Don't forget to add giblets to gravy if desired. Enjoy!

Blackberry Balsamic Cranberry Sauce

Here is another wonderful recipe for cranberry sauce. The tip to this recipe is reducing the blackberry balsamic and sugar. This mixture creates a wonderful base for the cranberries.


Ingredients:

3 cups cranberries
1 cup Blackberry Balsamic
1/4 cup Quail and Olive Honey or 1 cup sugar


Directions:

Combine Blackberry Balsamic and honey or sugar. Reduce mixture by half and add cranberries. Let simmer while stirring occasionally until berries begin to pop, about 10-12 minutes.

Cranberry sauce can be made up to 3 days ahead and chilled, covered.

Champagne Mimosa Cranberry Relish

Talk about a terrific relish, the Champagne Mimosa does a wonderful job bringing out the citrus in this cranberry relish. My sister's mother in law introduced me to this recipe, I cannot take all the credit. I added Champagne Mimosa to this and it was amazing.  It is a refreshing and delicious alternative to traditional cranberry sauce.


Champagne Mimosa Cranberry Relish


Ingredients:

2 cups Fresh or Frozen cranberries
1 orange; peeled, seeded, and membranes removed
3/4 cup sugar
4 Tablespoons Champagne Mimosa

Directions:

Combine ingredients in food processor. Pulse food processor until relish is combined. Place in bowl ( this can be made one day in advanced) and place in refrigerator until ready to serve.