|
Recipes
Extravagonzo Dijon Caper Sauce for Beef
Ingredients
 1+ tablespoons Extravagonzo Culinary Oil (any flavor)- 1 tablespoon all purpose flour
- 2 cups low-salt beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons drained capers, rinsing is optional, but will reduce salt
Directions
- Place skillet with roast beef juices over medium-high heat
- Add Extravagonzo, stir till blended
- Add flour; whisk until smooth
- Gradually whisk in broth; bring to boil
- Boil until sauce is reduced to 1 1/4 cup, whisking often, about 6 minutes
- Whisk in mustard and capers
- Season sauce with pepper
This recipe goes well with the Roasted Garlic and/or Red Chili Extravagonzo Oils. Experiment!
We had this sauce over sliced roast beef on hearty rustic bread and it was delightful.
Adapted from Bon Appetit Jan 2009, thanks to M. Stoy/S. Hansen, Boise, ID
Extravagonzo Pasta Puttanesca
Serves 4
 Ingredients
- Kosher salt (or sea salt)
- 3 tablespoons Extravagonzo Culinary Oil - Roasted Garlic, Lemon, or Red Chili
- 4 large cloves garlic, minced
- 3 oil-packed anchovy fillets, finely chopped, scant 1 tablespoon
- 1/4 tsp. crushed red pepper flakes
- 1 28-oz can crushed tomatoes
- 1 lb. dried spaghetti
- 1/2 cup pitted brine-cured black olives, such as Kalamata, coarsely chopped
- 2 tablespoons nonpareil capers, rinsed and drained
- 1 tablespoon chopped fresh oregano or marjoram
- Freshly ground black peppercorn
Directions
Bring a large pot of well salted (1 tsp?) water to a boil over high heat.
Meanwhile...
- Heat 1 tablespoon of the Extravagonzo Oil with the garlic in a 3-quart saucepan over medium heat
- Cook, stirring frequently, until the garlic is sizzling, about 2 minutes
- Add the anchovies and red pepper flakes
- Cook, stirring frequently, until the garlic is very pale golden, 1 to 2 minutes more
- Stir in the tomatoes
- Increase the heat to medium high
- Bring to a boil
- Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thickened, 8-10 minutes
After adding the tomatoes to the pan, add the pasta to the boiling water and cook according to the instructions until al dente.
- When the tomato sauce is ready, add the olives, capers, and oregano and stir
- Simmer until just heated through, about 2 minutes
- Stir in the remaining 2 tablespoons of Extravagonzo Oil and season the sauce to taste with salt and pepper
- When the pasta is ready, reserve 1/2 cup of the cooking water and drain well
- Return the pasta to the pot, set it over medium-low heat, pour in the sauce, and toss, adding cooking water as needed for the sauce to coat the pasta
- Serve immediately
Adapted from Fine Cooking Jan 10/Feb 11 recipe by Dawn Y.
Extravagonzo Seared Scallops
Serves 4
 Ingredients
- 3 tablespoons Extravagonzo Culinary Oil (any flavor)
- 1 small head cauliflower (1 lb.) trimmed and cut into bite-size pieces (about 4 cups)
- 1 lb. all-natural (dry-packed) sea scallops
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 1/2 cup dry Vermouth
- Kosher salt (we prefer sea salt) and freshly ground black peppercorn
- 8 large fresh basil leaves, thinly sliced
Directions
- Heat 1 tablespoon Extravagonzo Oil in a 12-inch non-stick skillet over medium-high heat until shimmering hot
- Add the cauliflower
- Cook, stirring often, until lightly browned, about 4 minutes
- Transfer to a bowl
- Add the remaining 2 tablespoons Extravagonzo Oil to the skillet
- When shimmering hot, add the scallops in a single layer
- Cook until golden brown, about 2 minutes
- Flip and cook until the scallops are barely cooked through, about 2 minutes (if you cut into one, it should still be slightly translucent in the center)
- Transfer to another bowl
- Swirl the butter into the skillet
- Add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute
- Add the Vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon
- Return the cauliflower to the skillet
- Season with 1/4 tsp. each salt and pepper
- Cover the skillet and reduce heat to medium
- Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes
- Return the scallops to the pan and toss to heat through, about 1 minute
- Remove from the heat, sprinkle with the basil, and serve
Adapted from Dec 10/Jan 11 issue Fine Cooking recipe by Bruce W.and Mark S.
Extravagonzo Double Decadent Chocolate Brownies
 Ingredients
Directions
- Grate the peel from the orange, using a grater with 1/8" holes, set aside
- Make one of the batches of brownie mix according to the instructions on the package, substituting Extravagonzo Blood Orange Culinary Oil for the oil suggested in mix; if mix does not call for oil, add approx 1-2 tablespoons to each batch
- Add the cinnamon to the dry ingredients; the key to the amount of cinnamon to use is to put in just enough to add the flavor of cinnamon in the background, without overpowering the flavor
- Spread this batch in the bottom of a 13" x 9 1/2" greased baking pan
- Remove wrapping from the chocolate bars and lay them in side by side on top of the first batch of brownie mix
- Make the second batch of brownie mix, adding the orange peel to the dry ingredients, and again sub-ing the Extravagonzo Orange for the oil suggested in the mix
- Spread this second batch of brownie mix on top of the chocolate bars
Bake in preheated 350 degree oven for 50 minutes +/-, time adjust depending upon the nature of the baking dish (if bread pan type, less time, if glass, more, etc).
Cool and refrigerate for about an hour after cooled.
With sharp knife, cut the brownies into 1" or smaller squares; this is very rich, so small squares are a good thing.
I like to cut the edges off, which are usually quite crispy/crunchy, and set them aside in my freezer for consumption at times when I'm in need of a chocolate grin.
When berry season comes around, you can add fresh berries to the second batch (top layer) and see how that adds to the decadence!
Enjoy!!
|
Greetings! 
