It has been a while. Thanks for welcoming me back to your browser screen. I have been busy cooking up some fine, fine recipes for you lovely people. I think you'll approve. First off we have Espresso Balsamic BBQ Sauce. Let me go ahead and say that this is now an addiction. I dipped my bacon in it the other morning, just trying to think of things to eat with it. That's love.
It's thick, sweet, has a pronounced coffee flavor and requires very little effort. I made it to go with some Baby Back Ribs, but you could use this sauce on anything. Vegetarians, use it on Smoked Tofu. By the way, everyone should try that smoked tofu. It's fantastic.
Next we have Black Truffle French Fries. Let me repeat: Black. Truffle. Fries. Our Black Truffle Oil is one that we get the most questions about. "How would I use this?" is incredibly common. As it's our most expensive oil, people are hesitant to try it out. Here's some good news. You need mere drops of this stuff to create a masterpiece. Drops, I tell you! A $5, 60 ml bottle is all you need to get started. Most importantly, you use it as a finishing oil. Make a pan of risotto and right before you put it on your plate, drizzle some Black Truffle Oil on and it becomes the talk of the town. The same goes for the fries. You cook the fries in Extra Virgin Olive Oil and only after you have gotten them to crispy perfection do you add the Truffle Oil, followed by Parmesan Cheese.
After all that richness, I give you two refreshing recipes. A Prosciutto Melon Salad with Traditional Balsamic that is so easy to throw together, you'll make it a hundred times this summer. And then a drink. A Whiskey Drink using the Peach White Balsamic and Club Soda. It's lovely. Put them all together, and you might need to do a Father's Day Barbecue this weekend, if the rain will hold off.
Now what's going on in the store, you ask? Well, we got in the Cilantro and Roasted Onion Olive Oil and the Alfoos Mango White Balsamic. The Cilantro and Roasted Onion goes really well with the Sicilian Lemon White Balsamic for a summery combo that shakes things up a bit. The Mango Balsamic is the mildest, subtlest balsamic we've had to date. It is a shoe-in with the Basil as well as the Persian Lime Olive Oil. Think fish tacos and mango salsa with this one.
We're looking forward to getting in some new UP Extra Virgin Olive Oils as soon as they finish up the Southern Hemisphere harvest. It should be available any time now. We can't wait to welcome back the Australian Hojiblanca. You know, the one we sold out of completely within weeks and couldn't get any more of last year. We'll keep you posted.
We have some new artisan charcuterie from Charlito's Cocina that is divine and a new supply of Flying Pig kitchen towels from Oh! Little Rabbit. Come and get 'em.
It looks like June is running away from us without a Happy Hour. Sorry, friends, it has been a busy month! We might try for a June 25 affair, but it looks like our next date is July 9. We'll let you know. However, you are more than welcome to come hang out with us at the store at any time!
Good chat. Here are the recipes.
Espresso Balsamic BBQ Sauce
1 Tbsp. Extra Virgin Olive Oil
2 cloves garlic, minced (If you are using Garlic Infused Oil, omit this)
1/2 c. honey
1/2 c. Espresso Balsamic Condimento
1/2 c. Ketchup
2 Tbsp. Soy Sauce
1. Heat oil in heavy bottomed sauce pan over low heat, add garlic and cook until fragrant, about 1 minute.
2. Stir in everything else. Cook over low heat, stirring regularly, for about 15 minutes. Set aside to cool and use on everything (ahem, Black Truffle fries). Will keep, refrigerated, for a week or so.
Black Truffle French Fries
(or A Lesson In Decadence)
4 large Russet potatoes, scrubbed and dried
1/4 c. Extra Virgin Olive Oil
Salt and Pepper (I eyeball about 1 tsp. salt, 1/2 tsp. pepper)
Drizzle of Black Truffle Oil
Grated Parmesan Cheese
Chopped Parsley (if you're feeling really fancy)
1. Preheat oven to 450.
2. Cut potatoes into matchsticks by slicing them in half, halving once more, cutting those into wedges (you can stop there if you prefer thicker home fries), then into strips. I like to dry off my cut potatoes with either a clean kitchen towel or paper towels, but you don't have to.3. Divide potatoes evenly onto two (parchment lined, if you want) baking sheets and toss with olive oil, salt and pepper.
4. Bake for 30-40 minutes, flipping once.
5. Remove from oven and immediately drizzle a small amount of Black Truffle Oil over fries. Let cool and toss with Parmesan cheese and parsley. Heaven.
Prosciutto Melon Salad with Balsamic
Adapted slightly from Epicurious
12 wedges of 1/4 inch thick, seeded and peeled assorted melon (Honeydew, Cantaloupe, Watermelon)
4 thin slices Prosciutto (optional)
1 cucumber, washed and very thinly sliced
2 Tbsp. Traditional Balsamic Condimento
2 Tbsp. fresh basil or mint, minced
1. Toss it all together and chill it for about 30 minutes. Eat right out of the bowl.
A Whiskey Drink
This is not a recipe, but more like a guide.
1 part (or a 1/2 part, if you're nervous) Peach White Balsamic
2 parts Whiskey or Bourbon
2 parts Club Soda
Ice
Or something like that. Change up your ratios if you like a stronger drink.
Enjoy, my friends. Happy Father's Day!
Cheers,
Andrea
