Ingredients 2/3 cup of pecan halves 1/4 cup of balsamic vinegar (divided) Dash of cayenne pepper Dash of cinnamon 3 tablespoons of sugar (divided) 1 package (5 ounces) of spring mix salad greens 1/4 cup of olive oil from Moulins de la Brague 1 teaspoon of Dijon mustard 1/8 teaspoon of salt 1 thinly sliced … More Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil
Ingredients: Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tbsp. olive oil salt + pepper to taste Flatbread 1 prepared pizza crust 1 Shallots Confit from L’Epicurien 1/2 of caramelized onions 1/2 c. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 tsp. olive oil 2 tbsp. … More Butternut Squash Flat Bread with L’Epicurien Shallots Confit
Ingredients: Roasted Pork Tenderloin with Pommery Honey Mustard 2 pork tenderloins 2 tablespoons vegetable oil 2 garlic cloves, minced 2 tablespoons minced shallots 1 tablespoon tomato paste 2 1/2 tablespoons red-wine vinegar 1 1/2 teaspoons chopped fresh thyme 1/2 teaspoon salt 1 teaspoon black peppercorns, crushed 1 1/3 cups vegetable broth 3 tablespoons of Pommery … More Roasted Pork Tenderloin with Pommery Honey Mustard
Ingredients: 8 eggs 4 yolks 50g sugar 50g brown sugar 1 jar L’Epicurien Blackberry Jam Preparation: 1. Whisk the yolks with half the Blackberry Jam. 2. Whisk the whites with 50g of the sugar until stiff and gently fold into the first mixture. 3. Caramelize a soufflé dish with the brown sugar and a little bit … More Blackberry Soufflé with L’Epicurien Blackberry Jam
Ingredients: 10 oz bittersweet chocolate 8 large eggs, separated 3/4 c granulated sugar 1/2 c La Cultivada Arbequina Olive Oil 2 oz espresso, chilled 1/4 tsp kosher salt optional garnishes: whipped cream, fleur de sel, orange zest or fresh berries Preparation: 1. Melt chocolate in microwave or double boiler. 2. Place the egg yolks and … More Chocolate Mousse with La Cultivada Olive Oil
Ingredients: 4 slices bread 1/4 cup Les Confitures de Raphaël Fig Jam 4 oz Bries, sliced thin 2 T butter Preparation: 1. Place bread slices on work surface. Top 2 slices of bread with sliced Brie, and the other 2 with the fig jam. Close sandwiches so that each has both Brie and jam. … More Grilled Jam & Cheese Sandwiches with Les Confitures de Raphaël Fig Jam
Ingredients: 3/4 lb (about 2 cups) red seedless grapes 6 tsp LeBlanc Nut Oil (experiment to find your favorite!) 1 pint vanilla ice cream 1/4 c toasted nuts of your choice (match with the oil, or mix it up!) Preparation: 1. Preheat broiler 2. Toss grapes with 2 tsp oil in a shallow baking dish and … More Ice Cream with Roasted Grapes and LeBlanc Nut Oil
Ingredients: 12 large mushrooms 6 oz goat cheese 3 T cream 2 sprigs fresh rosemary, finely chopped 2 sprigs fresh thyme, finely chopped 6 tsp Bernard Michaud Honey from Corsica, plus more for finishing lemon juice salt & pepper Preparation: 1. Clean the mushrooms and separate the stems from the caps. Squeeze a few drops … More Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey from Corsica
Ingredients: 2 jars Groix & Nature Scallop Rillettes 4 leeks 15 cl (5oz) soy sauce 10g (2 tsp) sugar 5 cl (1.7oz) saké Preparation: 1. Make the Asian Sauce: Reduce the soy sauce, sugar, and sake until it is syrupy. 2. Wash the leeks and slash them only on one side to obtain … More Scallop Maki with Groix & Nature Scallop Rillettes
Ingredients 1 bag SAPORI ANTICHI REGINELLE PASTA ½ cup olive oil 2 large garlic cloves (minced) ½ tbsp crushed red pepper ¼ cup minced flat-leaf parsley ¼ cup finely chopped basil ¼ cup finely chopped chives salt and pepper to taste 1 cup freshly grated Romano cheese Instructions 1. Bring a large pot of salted … More Sizzling-herb Sapori Antichi Reginelle
Sardines & Chocolat 