Cream of Mushroom Soup
2 tablespoons BROOC Butter Olive Oil 1 tablespoons BROOC Wild Mushroom & Sage Olive Oil 1 1/2 pounds mixed wild mushrooms (such as cremini, shiitake and oyster), sliced 2 large shallots(diced) 1 tablespoon fresh thyme 1/4 cup parsley chopped 4 tablespoons all-purpose flour 8 cups low-sodium chicken broth 1/4 cup BROOC Sherry Reserve 1 cup heavy cream 1/4 teaspoon black pepper 1/8 teaspoon sea salt Heat Butter & Wild Mushroom & Sage olive oil in large sauce pan.Add shallots and sauté for 3 minutes, then add mushrooms and thyme cook 10 minutes. Sprinkle with flour and cook 2 minutes...
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Rice Krispie Treats made with Butter Olive Oil
Donna decided to make these rice crispy treats, one of her child hood favorites, but replace the butter with BROOC Butter Olive Oil. Not knowing how this would turn out we just had to wait till they were ready to eat to find out. There are fantastic! I actually think the butter olive oil gave the desert a better texture. Have fun with the kids they are going to love them. Directions: 8 cups crisp rice cereal 12 ounce bag marshmallows 3 tablespoons BROOC Butter Olive Oil 1/2 teaspoon sea salt In a large saucepan melt the marshmallows &...
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Roasted Strawberry Balsamic Pound Cake With Sicilian Lemon Glaze
Marv Barton, who works with us at The Blue Ridge Olive Oil Company, found this recipe online then converted some the ingredients using our BROOC Butter Olive Oil, Traditional 18 Year Aged Balsamic, Aged Strawberry Balsamic and or Sicilian Lemon White Balsamic. Then we served it with our "Potato Skins La Jolla" at the 2104 Taste Of Blue Ridge and we took 1st place! This dessert in amazing! INGREDIENTS: 1 lb Strawberries, chopped 1 1/2 Tbsp each BROOC Traditional 18Y Aged Balsamic BROOC Strawberry Balsamic 3/4 cup BROOB Butter Olive Oil 2 cups Sugar 1 cup Light Brown Sugar, packed...
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Potato Skins La Jolla
On our last trip to California Donna and I stayed in La Jolla for a couple nights and we experienced theses deleciious potato skins at one of the local restaurants I made theses fresh and wonderful potato skins using our oils & vinegars for our friends at the last Super Bowl Party. They loved them! Potato Skins La Holla Pico De Gallo 1 sweet onion, finely chopped 2 tablespoons coarsely chopped cilantro 1 tablespoon coarsely chopped parsley 1 tomato, diced 1 green onion, finely chopped 2 cloves fresh garlic , minced 1/8 teaspoon fresh cracked pepper 1/8 teaspoon sea salt...
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Chicken with Green Olives
John and Suzie Soave invited Donna and I to dinner the other night and John made this recipe, one of his favorites, using our hi-poly extra virgin olive oil and our red barrel aged balsamic. Chicken with Green Olives 5 anchovy filets 1 1/2 cups green olives, slivered and divided (will use 3/4 cup at the end) 3 lbs. chicken thighs (not skinless) 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons BROOC hi-polyphenol extra virgin olive oil 4 garlic cloves, peeled and crushed 1/2 cup dry white wine 3 tablespoons BROOC barrel aged balsamic vinegar 2 tablespoons water 3 tablespoons...
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Lemon Oil Olive Oil Cake
Marv Barton, who works for us, brought in this great dessert from a recipe he found online. Everyone loved it! Ingredients: 1-1/2 cups flour 1 cup sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 eggs slightly beaten 3/4 cups milk 1/2 cup Lemon Olive Oil 2 tsp. grated orange peel (zest) Glaze (Optional) 2 Tbs. confectioners sugar 2 Tbs. fresh squeezed orange juice (adjust amounts to correct consistency) Instructions: Pre-heat oven to 325 degrees. Oil and flour loaf pan (parchment paper on bottom works great) 9″ x 5″ x 3″. Combine dry ingredients and set...
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Honey Roasted Root Vegetables
Thank you Marilyn for this wonderful recipe using BROOC Organic Butter Olive Oil. Here's recipe for Honey Roasted Root Vegetables: 2 cup coarsely chopped peeled sweet potato 2 cup coarsely chopped peeled white potato 1 1/2 cup coarsely chopped peeled turnip 1 1/2 cup coarsely chopped parsnip 1 1/2 cup coarsely chopped carrot 1/4 cup pure honey 2 tbsp BR Olive Oil Co Organic Butter 1/2 tsp salt, cooking spray Preheat oven to 450. Combine all ingredients except cooking spray in large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450...
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Shrimp Garlic Picchi Pacchiu
"This is my favorite use for the organic garlic infused olive oil. Seriously, I eat this at LEAST once a week." by Megan Sims. Ingredients 1/2 cup Organic BROOC Organic Garlic Infused Olive Oil 4 cloves garlic, minced 1 whole 14.5 ounce can diced (or whole) tomatoes 1 whole, drained, 4 oz can of mushrooms 1/2 cup white wine Preference of amount Jumbo Or Large Shrimp, peeled and deveined Salt And pepper, to taste Fresh Parsley, minced 6 oz pasta of choice Red pepper flakes, to taste Preheat oven to 350 degrees. Cook pasta (I prefer spaghetti or linguine) until...
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Steak Milanesa with Argentinian Chimichurri Sauce
This week we decided to create a recipe using our BROOC olive oils and balsamics to celebrate the election of Pope Francis the 266th Pope to head the Catholic Church. And being that Jorge Mario Bergoglio was a native of Buenos Aires, Argentina we thought it would be fitting to have a dish common to his home town. Milanesa, a breaded cutlet dish, with a Argentinian Chimichurri Sauce worked out perfectly! Give this one a try it is fantastic! Steak Milanesa Ingredients: 1 pound top round steak thinly sliced (you can substitute chicken pounded thinly) 1 cup bread crumbs 2...
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Orange Truffle Brownie
Karen from Atlanta brought this Traders Joe's Brownie Truffle Baking mix as a gift and said we had to add it to our recipes on the website. All she did was follow the directions on the box but substituted the butter for (3oz) of our BROOC Blood Orange Fused Olive Oil. They were fantastic! We added the vanilla bean ice cream with a drizzle of the BROOC Blood Orange Fused Olive Oil & BROOC Dark Chocolate Balsamic. Butter/Margarine Olive Oil 1 teaspoon = 3/4 teaspoon 1 tablespoon = 2 1/4 teaspoons 2 tablespoons = 1 1/2 tablespoons 1/4 cup = 3 tablespoons...
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