Monthly Archives: February 2012
February 21, 2012
In honor of Mardi Gras!
- Lucero Green Olive Tapenade
- 2 (7 1/2-by-3-inch) pieces of focaccia bread, halved lengthwise
- 4 ounces sliced mortadella
- 2 1/2 ounces sliced hot soppressata
- 2 ounces sliced Genoa salami
- 2 ounces sliced Italian Ham
- 2 ounces sliced provolone cheese
- 2 ounces sliced mozzarella cheese
- 1/4 pound arugula
- 1 tablespoon Lucero Ascolano Extra Virgin Olive Oil
- 1 tablespoon Lucero Traditional Balsamic Vinegar
- 1 teaspoon freshly squeezed lemon juice
- Coarse salt
- Preheat a Panini press to high heat. Spread Lucero Green Olive Tapenade over cut sides of bread.
- On one half of each piece of focaccia, layer 2 ounces mortadella, 1 1/4 ounces soppressata, 1 ounce salami, 1 ounce ham, 1 ounce provolone cheese and 1 ounce mozzarella cheese. Place second half of bread over meats and cheeses and transfer to panini press. Press until heated through, 4 to 5 minutes.
- Meanwhile, place arugula in a medium bowl. Drizzle with the Lucero Ascolano Extra Virgin Olive Oil, Lucero Traditional Balsamic Vinegar and lemon juice; season with salt and toss to combine.
- Remove sandwiches from press and cut each in half. Serve immediately with arugula.
February 16, 2012
- 1 1/2 tablespoons Lucero Meyer Lemon Crushed Olive Oil
- 2 skin-on trout fillets (4 ounces)
- Coarse salt and ground pepper to taste
- 5 cups escarole, torn into pieces
- 1/3 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
- 4 tablespoons of Lucero Green Olive Tapenade
- In a large skillet, heat Meyer Lemon Flavored Olive Oil over medium-high heat.
- Pat fish dry and season both sides with salt and pepper. Add fillets to skillet, flesh side down, and cook until fish is golden brown and releases easily from skillet, about 5 minutes. Gently flip and cook until opaque throughout, about 2 minutes. Transfer to a plate.
- Add escarole, lemon zest, and Green Olive Tapenade to skillet .Cook, stirring constantly, until escarole wilts, about 2 minutes. Add lemon juice and toss to coat. Serve alongside trout.
February 7, 2012
This yummy recipe was featured on The Domestic Rebel, a fun baking blog, which has great pictures and other tasty recipes:
1 cup buttermilk
1 cup red wine
1/2 cup Lucero chocolate olive oil
2 tsp vanilla extract
1/2 cup pureed fresh blackberries (or 1/2 cup seedless blackberry jam)
2 cups sugar
1 & 3/4 cup all-purpose flour
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
Blackberry Buttercream Frosting (recipe & ingredients follow)
1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
2. In a large bowl, combine the sugar, flour, cocoa, baking powder and soda and salt. Set aside. In the bowl of a stand mixer, combine the eggs, buttermilk, wine, olive oil, vanilla extract and pureed blackberries or jam. Begin gradually adding the dry ingredients into the wet, mixing well after each addition until a very thin batter has formed.
3. Portion batter evenly among muffin tins, filling about 2/3 full. Bake for approximately 14-16 minutes, until a toothpick inserted in the center comes out clean. Cool completely, & prepare the frosting.
Blackberry Buttercream Frosting
1/3 cup pureed fresh blackberries or jam
2/3 cup butter, softened
1 tsp vanilla extract
About 6 cups powdered sugar
Splash of Lucero chocolate olive oil
1. In the bowl of a stand mixer, beat together the pureed berries, butter and vanilla until blended. Gradually add powdered sugar, about one cup at a time, until light and fluffy. Blend in the splash of oil for an extra richness, because everyone wants to be extra-rich.
2. Pipe or spread onto cooled cupcakes. Garnish with edible pearls or a fresh blackberry, if desired. Store airtight in the fridge.
**Check out more recipes by Hayley at: http://thedomesticrebel.com