Giardiniera – Mixed Vegetable Pickle

This is my version of a mixed vegetable pickle. There are some regions where the vegetables you put in the mix are a very specific combination but, I say add whatever you like the best. This is my preserved vegetable pickle often called Giardiniera in Italian. You can add or omit some chili peppers if you wish to make spicy and it is a combination of vinegar and olive oil, in my case….. lots of GREAT Extra Virgin Olive Oil!! 

You will need:

• 3 small carrots
• 2 stalks of celery
• 1/3 of a small cauliflower (about 3 cups of florets when they are separated)
• 150 grams or a handful of green beans
• 3-4 fresh or dried small onions (I used both)
• 1 sweet red pepper
• 125 grams of eggplant cut into strips and salted for at least 30 minutes 
• 2 chilies – I used a milder Fresno chili which was hot enough for me- you add whatever you prefer!
• 1/2 small bulb of fennel 
• 3-4 cloves of garlic sliced thinly
• 1 cup white wine vinegar (I used champagne vinegar)
• 15 peppercorns
• couple of big bay leaves
• 2 tsp of salt 
• 1 cup of water
• 1 bottle 500ml of great extra virgin olive oil- I used Casas D Hualdo Organic
• 3 tsp of dried oregano
• 3 cloves of garlic -sliced
• 1/2 tsp chili flakes
• 1/2 tsp celery seed
• some fennel fronds chopped if you like
• 100 grams of olives pitted and chopped.
• 2-3 tbsp of chopped flat Italian parsley (it has better flavor than the curly in my opinion)

Step 1: sterilize 3 x 2 cup preserving jars by washing thoroughly. You can also rinse them with a little vinegar after they are washed. If you have new jars I like to wash them, place them in boiling water for 2 minutes and then rinse with a bit of white vinegar and dry well. 

Note* Once you have filled your jars you can pasteurize them by sealing them well with new lids, wrap the jars in tea towels, place in a lar pot filled just above the jars with water. Let come to a boil and then turn down to a medium low boil for 30 minutes. Then allow to cool in the water bath before removing jars. They can then be stored in the cupboard. Once opened they should be stored in the fridge. 

Step 2: slice or chop all vegetables in chunks or thin slices of a similar size (I like the look of the thinner finer slices but you can chop them in chunks if you like) 

Step 3: in a pot you will add the vinegar, peppercorns, bay leaves, 3 cloves of garlic, salt and water. 

Step 4: in batches you will add the vegetables to cook and soften in the vinegar bath. Then remove with a slotted spoon onto clean towel. Then into a large bowl to dry slightly and cool. 

These are approximate times depending on how you slice your veggies, it could be a bit more or less. 

Carrots, celery and cauliflower 5-7 minutes

Green beans 4 minutes

Peppers, fresh chilies, fennel and onions 3 minutes

Eggplant 2 minutes

Step 5: add about 1/2 cup of the olive oil just to toss all ingredients in the bowl and then you will top off the rest once in the jars. 

Step 6: add the dried oregano, sliced garlic, chili flakes, celery seed, fennel fronds and chopped parsley and toss to combine. 

Step 7: carefully fill the jars, pressing down the ingredients trying not to break them while getting the jars filled. 

Step 8: using a chop stick you can pour over the great oil and move the veggies to let the oil get in all the cracks. Seal and Pasteurize as described in Step # 1. Or you can just store in the fridge and consume within a few days if you don’t wish to preserve.

Once the jar is opened you may wish to top off with a few more tablespoons of vinegar and you can also add a bit more olive oil. 

Any remaining pickle should be stored in the fridge once the jar is opened.

It is natural to have the olive oil solidify when in the fridge so don’t be alarmed. Before eating  leave the jar on the counter for a few minutes and it will go back to it’s liquid state. The cold will not harm the oil. 

Chocolate Hazelnut Spread

When I was a kid we used to eat chocolate hazelnut spread (specifically Nutella!) everyday after going to the corner store to buy fresh Italian bread. My friend Kim’s Mom would slice big fat slices of bread and we would slather on the Nutella every afternoon as soon as we got home from school.  My Dad would make crepes (“Palacinka” – which are a Slovak version) and he would sprinkle lemon and sugar or Nutella on them for me and jam on them for him! Of course you can buy spread in the store but, I like my version because I know the quality of ingredients is higher and I know what’s not in them! preservatives.

I was just recently in Milan and Genoa and when in Eataly I found an entire shelf of better quality versions but in most North American places it might be difficult to find anything other than the basic versions. I did find an Organic version in my local grocery story but why not try making your own. It makes a nice gift and can be used in Crepes, on Croissant or even melted and poured over Ice Cream!!

If you want to use a different type of nut or a combination of nuts go ahead !! experiment away!

You will need:

• 1 cup of hazelnuts  (if you have hazelnut butter you can use that instead)
• 12 oz of Milk Chocolate (or of course you can make the dark version)
• 1 tbsp cocoa powder
• 3 tbsp Extra Virgin Olive Oil – I used Bondolio from California
• 1 tsp Vanilla extract (pure never artificial)
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• 1 tbsp pure maple syrup

I made both a milk chocolate and a dark chocolate version.

Step 1: place hazelnuts ( also sometimes called filberts) on a baking sheet and toast for 8 -12 minutes – turn them halfway and be careful to watch they do not burn. Once they come out of the oven place in a clean tea towel (kitchen towel) and try to rub some of the outer husk off- I never get them clean if the hazelnuts are fresh so don’t worry if there is lots left on. I leave the husks and place the somewhat cleaned nuts in the food processor or a good quality blender to make into butter. If you happen to find hazelnut butter you ca use that and skip this step.

 Step 2: I like to line up all my measured ingredients  so that I don’t forget anything. Remember this was a double recipe because I made one in the traditional milk chocolate and the other dark chocolate.

Step 3: I washed a few little jars for my finished spread. Although these are cute I would suggest a plain glass jar so that you can microwave for 10-30 seconds to get the spread more liquid when you want to use it. Because there are not preservatives in the spread it will thicken and harden especially if you keep it in the fridge. You can microwave for a few seconds before spreading which brings it back to is almost liquid consistency. It is essentially a nut butter with chocolate.

 Step 4: you will need to be patient for this step. The nuts will turn into a powder and you should stop the machine every 30 seconds to 1 minute and scrape down the sides until eventually it will turn into a thick butter. This takes about 5 minutes in total.

Step 5: in a heat proof container melt the chocolate in the microwave for 1 minute then stir, melt again for 30 seconds and stir and only if necessary melt for a final 30 seconds.

 Step 6: Mix in a large bowl the nut butter, the melted chocolate, the Extra Virgin Olive Oil (or you can add melted butter) pure vanilla extract, salt, cinnamon and maple syrup.

 Step 7: place in a glass jar (so that you can melt safely when it solidifies. It is not safe to melt things in the microwave in plastic containers.

 This is a better glass jar because there is no metal (you have to remove the metal from the other jars so they are safe to microwave) They are not as pretty but way easier to melt so that the spread becomes like a thick melted chocolate butter.

YUM!!

Orange Chocolate Olive Oil Truffles

Dark chocolate enriched with extra virgin olive oil is associated with an improved cardiovascular risk profile, according to research presented  in 2017 at the ESC Congress.

So of course I had to create a recipe! I just happened to have this really fabulous Orange Extra Virgin Olive Oil from California. I have been using this Orange Olive Oil from Bondolio in my donuts and a sweet orange Panettone and now these truffles.

They are so easy to make and how great its this that they are also good for your heart as well as your chocolate SOUL!!

You will need:

• 8 oz of best quality dark chocolate chopped
• 1 tsp finely grated orange zest
• 1 tbsp Cointreau or other orange flavored liqueur
• 1/3 cup Orange Olive Oil – I used Bondolio from California
• a pinch of sea salt -I used Maldon Flaked Sea Salt
• 1/2 room temperature Mascarpone Cheese
• 1/3 cup good quality cocoa powder to roll in

Step 1: chop 8 oz of the best quality dark chocolate you can find. The better the quality chocolate the better the truffle. I had a few kinds in my pantry so I chopped them all up as well as a few chocolate chips.

Step 2 : add all ingredients except the Mascarpone cheese and melt in a bowl over a pot of gently boiling hot water.

Step 3: once melted and still warm add the Mascarpone cheese and whisk until smooth.

Step 4: remove from bowl and place in shallow dish. Let chocolate come to room temperature and then place in fridge for 30 minutes to harden. Scoop small balls and roll in your hands to make into neat balls. You may need another small spoon to get the chocolate mixture out of the scoop as it is sticky.

Step 5: sift good quality cocoa powder into another shallow dish and place balls in cocoa- moving bowl to roll and coat. Tap off excess cocoa and place in a pretty dish to serve or place in a candy cup – like a muffin paper cup only smaller.

They are very rich with a beautiful subtle hint of orange from the zest, the oil and the Cointreau. They make a very nice gift or are perfect served with coffee after dinner. 

Herb and Olive Oil Focaccia

Is there anything more inviting on a cold day than a warm bowl of soup and the aroma of freshly baked bread…ok, maybe a blanket and a fire but this goes with that too!

You will need:

• 1 cup water
• 1 tbsp honey
• 2 tsp dry yeast
• 2 cups of flour
• 1/2 great extra virgin olive oil – do not use the stuff from the grocery store for $9.99 that’s junk!
• 2 cloves of garlic- minced finely
• 1 tbsp dry Italian Seasoning herb mix
• 1 tbsp fresh chopped Basil
• 1 tbsp fresh chopped Parsley (flat Italian)
• 1 tsp flaked sea salt (like Maldon)
• 1 finely minced spring onion
• 1 tsp dry chili flakes (pepperoncino)
• 1/4 tsp fresh cracked pepper
• 1/2 cup of finely grated Parmegiano Reggiano cheese and more sea salt

Step 1: heat water in microwave for 1 minute. Add yeast and honey and mix. Leave 5 minutes to activate yeast.

Step 2: chop the fresh herbs and mince garlic. Find a delicious Olive Oil – this one is a Hojiblanca from Spain. Place the oil, garlic, dry seasoning, fresh herbs, salt, green onion, chili flakes and pepper in a small pot and heat on low for 1 minute so that the garlic blooms and all the herbs open up then turn off and set aside.

I add 2 cups of flour to the yeast mix and stir in a large bowl. Let sit 20 minutes.

Step 3: add half the oil blend to the dough, the other half will be spread on top.

Step 4: I add another cup of flour to the counter and plop the wet mix on top. I use a bench scrapper to fold in more flour until it becomes manageable. I knead by hand and keep adding a sprinkle of flour until no longer sticky. This might be up to 2 more cups for a total of 4 cups.

Place in oiled bowl and cover with plastic wrap until double in size. This will take 1 -1 1/2 hours.

Step 5: Add a generous glug of oil to the bottom of the sheet pan and place the soft dough on top pushing down with your fingers pressing into the corners. Pour the rest of the oil mix on top and don’t forget the grated Parm and another sprinkle of sea salt.

Bake at 325 for 20- 25 minutes until golden and fragrant!

Soft and delicious !!

Nice, France, Imperia, Italy and Olive Oil School Part 3

This is my 3rd year in a row (lucky me!) attending Olive Oil Taster’s school at ONAOO in Imperia, Italy. This is my second year of a 3 year Professional Olive Oil Tasters Course.

Imperia, Italy is located in the northern part of Italy about an hour and a half south of Nice, France. A group of us have been attending together since the first year and have become friends and a support team on this surprisingly difficult journey. I have flown in to Florence, Milan and this year Nice to get to Imperia. I had never been to Nice and was looking forward to enjoying our short stop on the way home.

First stop is London Heathrow where I meet friends from Toronto and Hong Kong…of course there is time for a glass of Champagne at Prunier it doesn’t matter that it is 7:25 am! this is how we roll baby!!

There are some great shops and restaurants and I really love to stop by Fortnum and Mason because you can enjoy a perfect cuppa and you can browse their pretty shop. I want to buy everything but, settle for a box of Princess Grey

We land in Nice to meet our last travel buddy from Vilnus, Lituania. The pastries in the airport are stunning. Oh wait! a stop before we get on the train for…you guessed it Champagne. Even on the train we celebrate the glory of being here!!

While everyone else gets settled in their rooms I must say hello to this pretty little town!

“Buonasera Imperia!”

The old olive tree by the port

Ok, now that we have arrived we either need a nap from the “red eye” flight or wait…coffee and something dolce!! Yes, but remember if you are in Italy you can have a macchiato which is a coffee with just a spoon of crema but, don’t order a cappucino after breakfast. They will give it to you but, they will be shaking their heads the whole time. Italians only drink cappucino at breakfast.

This is such a cute little seaside town. You arrive in Porto Maurizio which is glorious town on the water but, we take a taxi to it’s sister city on the other side of the river called Imperia Oneglia.

After we check in to the Hotel Rossini which is a great little hotel that has comfortable accommodations and a nice breakfast bar. Everyone who goes to to ONAOO stays here because you can walk to school everyday.

An apperitivo at Gusto and of course when you have a drink they bring you something to nibble on.

Time for dinner I chose not to have a nap and hold out as long as possible and now I am hungry as a bear (un orso! in Italian) we are disappointed because our favorite little pizzeria is closed for renovations. It is the middle of Feb and a good time since there are not many tourists but, we are bummed none the less. We head over to a great little pizzeria and pasta place. I recommend the pasta over the pizza but, all of it is good and cheap. The pasta is made and brought to your table in giant fry pans! The wine is good and we meet more friends.

The first day of The Professional Olive Oil Tasters course and there are people from Norway, France, China, Lituania, Canada, US, Taiwan, Switzerland and Italy. We start with a few tastings. I am constantly amazed at how complicated and difficult this is for me. I never come to the table thinking I am good, I have nailed this. Why? well because you are smelling for defects and fruitiness of the oil to begin with. If you smell something you need to taste it to assess the oil. You swish it all over your mouth and smile wide and suck air to the back of your throat. You sometimes need to do this a few times and make sure the sample gets right to the back of your tongue where you taste bitterness (a positive attribute of good oils) and also to get the sensation of pungency or the peppery kick that can make you cough (this is also a positive attribute and when it makes you cough this is a good thing!)

I am tasting for perhaps a subtle defect or even multiple defects which I need to define as a number to give it a strength value. I need to determine which defect it prevalent and then which others are present. If the oil has no defects I am tasting to see if I can determine if the olives are ripe or were they green (usually this part is detected in the smell )  what do I think the oil tastes like? cut grass, tomato leaf, artichokes, green almonds etc… this is not easy I have to define the level of fruitiness on a scale, I have to define the bitterness and pungency on the scale and if there are defects they also need to be defined. There are over 2000 cultivars of olives and they taste different. In Italy what makes them so special is not that they make the best oils in the world BUT they are the only country that has over 500 cultivars within it and this diversity can make some remarkable oils.

Professor Servili spoke with passion and excitement about the chemistry of olive oil and why is is just simply unique in the world of oils – there is no other oil in the world that has sensory analysis, none! and it is truly remarkable in its powers . I cannot believe how interesting I find even the chemistry and milling aspects of this glorious product.

Yay! Lunch at Gusto a few minutes from school. We always enjoy the local specialties like Trophie “tro-fee ay” which is a typical pasta served in Liguria made with pesto (this is where Pesto is from!) green beans and potatoes, or lasagna bolognese or lasagna with pesto.

Day 2 – we tasted 37 different oils some with defects, some great and let me tell you if you are always looking for and describing defects at the point of identifying good oils you really will struggle to find the good characteristics that define spectacular balanced oils. Then we have a mini test with 6 oils to identify which are the pairs. Once again not as easy as it seems you start basically by smell and only taste after you think you have it correct.

Once again I am sad it is over so soon!

We have another year of 4 Skype tasting classes and then next year is the scary part. We are tested to see if we pass and it is a low proportion of people that pass. I am freaking out already because I really want to pass.

We always have a beautiful dinner at the nicest restaurant in Imperia Oneglia at Salvo Cacciatore.

The Procuitto is sliced so thin it dissolves on your tongue like salty candy floss!

A salt cod and potato croquette

Truly one of the best pasta dishes I have ever had! Anchovies, pepperoncino, olive oil, breadcrumbs lemon juice and zest!

Fresh ravioli with herbs and a drizzle of their own olive oil. A lovely mild Taggiasca typical varietal of this area.

You must stop into Crema di Gelato at least once if only to look at how spectacular their desserts are!

who am I kidding! I can’t just look.

We check in to the West End Hotel at night and start walking to find a restaurant for dinner. We are lucky and find a wonderful one.

For now back to Nice for dinner and tomorrow a full day of exploring and eating. Valentines Day!

A cute little restaurant we just stumble upon!

Hot brie cheese with honey.

The most beautiful tiny baguette, they really do understand great bread in France!

Arugula, chicken breast and potato puree with TRUFFLES!!!

Steak and frites!

Steak tartare and a fresh salad. It is an enormous portion!

On the way home we stumble across  the Nice Carnival parade at 11 pm at night!! crazy but wonderful!

Bonjour!

Our last day and it is a glorious morning! the hotel is located on the Promenade des Anglaise and wow what a view of the Cote d’azur (you will see later why they call it the blue coast!)

We are taking a walking food tour and I am excited and hungry.

The tour begins in the old flower market.

Look at the amazing variety of glace fruit in this beautiful shop window.

Bottles of olive oil….it is lovely to see the beautiful oils however, clear bottles and light are the enemy of olive oil.

Citrus fruit trees!

Olive trees

glace fruit- they are super sweet, too sweet for me (except I love the chestnuts)

These were some pretty chestnuts from in Imperia!! YUM

candied flowers – perfect on a cupcake!

giant artichokes!

saucisson with cognac and wine!

Hazelnuts and clementines …reminds me of childhood Christmas table.

Breads

pizzelle

Gorgeous cakes and perfect macaron!

Cheese and truffles! heaven.

so many salts to choose from!

we shop at the market and stop for breakfast. An orange beignet (donuts!)

orange fougasette bread. I loved it.

une noisette cafe! a typical coffee – with just a splash of milk.

A local speciality is a sweet cake make from swiss chard, pine nuts and raisins called Tourte aux Blettes. Very good!

A few moments on a Sunday morning to stop in this  pretty little church. I say a blessing and send good thoughts for a friend who has recently lost her Mother not far from here.

Our last stop is a cute little shop created by the owner of L’Occitane. There are many local olive oils and other food products.

We set up a small table at the back of the shop and enjoy the best goat cheese I have ever had, some tapenade, pizzelles, glasses of perfect rose and fig syrup and water. It has been a perfect tour and our guide Dorothy has been wonderful!

This is their selection of medium oils (which we all think is MILD…we are hard core!)

Tapenades!

chocolate covered olives….I don’t know!

Of course Lavender!! we are in the south of France.

A pretty olive tree in the middle of the city!

Climbing many steps to get to the view  of the city.

We hike up to the remaining part of the castle and are rewarded with a phenomenal view!! I absolutely have fallen in love with Nice!

An aperitif on the beach after a spectacular day.

A fancy Valentine’s dinner at Jan.

Love potion!

Warm bread can you smell it?

A perfect mouthful of crab and mozzarella foam.

Salmon

One perfect ravioli

A perfect fillet mignon.

candied cucumber and pomegranate ice

cheese, nuts, grapes and dried meat

a gorgeous panna cotta  with chocolate and fruit to dip in shaved chocolate sand.

Dinner at Jan a Michelin star restaurant for a special Valentine’s meal. I am sorry my sweetheart is not here with me however, I am grateful my olive oil dream team and I are enjoying a wonderful evening.

Life is filled with wonder and excitement. How lucky am I to learn new things meet new people and experience the joy of discovery and travel!

I count my blessings as I fall asleep… very very full!

Socca or Farinata -Chickpea pancakes

In the Ligurian region of Italy Farinata is a typical snack and Socca is a street food snack found near the Italian border in Nice. There are slight variations all over and you can make these plain with the basic ingredients or I like them with the addition of lots of pepper, some garlic and even a sprinkle of fresh Parmesano Reggiano on top. They are often made in a wood fired oven and in order to add a bit of smokiness to these homemade versions I have added a bit of cumin.

Perfect with a glass of sparking Prosecco or Rose as they do in France. They are typically served in paper cones to soak up any excess oil.

You will need:

• 1 cup Chickpea flour (also called garbanzo bean flour)
• 1 cup water
• 1 tbsp lemon juice (fresh)
• 1/2 tsp good sea salt
• 1/8 tsp ground cumin
• 1 1/2 tbsp best quality Extra Virgin Olive Oil – I used Viragi from Italy. (lots more to fry with)
• 1/4 tsp fresh cracked pepper
• 1 small clove garlic -minced very finely

To finish

• more salt and pepper
• a bit of finely zested lemon
• a few gratings of freshly grated Parmesano Reggiano

Step 1: In a large measuring cup (which makes it easy to pour) add chickpea flour, water, lemon juice, salt, cumin, olive oil, pepper and garlic. Whisk and leave at room temperature for 1-2 hours.

Step 2: Heat oven to broil and make sure rack is close to the top element. I make these in a small regular fry pan (not a non-stick pan or any pan that cannot safely go into the oven) Many people use a large pan or even a round pizza pan. I use the small pan because I want to easily flip the pancake over to get it browned on both sides and the small pan is just easier to control. Heat your pan in the oven or on the stove to get it very hot. Once the pan is very hot I pour 1-2 tbsp best EVOO in the pan and swirl. Pour in an even layer of batter and swirl as if you are making a crepe. The batter should immediately start to sizzle around the edges like when you make Yorkshire Puddings or Popovers.

Step 3: cook under the broiler until the pancake starts to get brown spots – you need to watch these or they will easily burn.

Step 4: Carefully remove your pan from the oven and flip the pancake. Return to the oven and cook until it is as browned as you like. Remove to a cutting board and sprinkle with more salt and pepper, lemon zest and some grated Parm! Cut into pieces and eat while hot!

Step 5: continue making the rest of the batter in the same way.

PS I have also made them in a hot non-stick pan on the stove and although they do taste better in the oven they are much easier to make on the stove. It is like cooking crepes. Always remember to add lots of oil and make sure the pan is very hot before you start to add the oil and batter. 

Chocolate Almond Olive Oil Biscotti

I always try to replace butter with Olive Oil when I can and most times the swap works out quite well. These rich, deep chocolate, almond biscotti are not too sweet but, the addition of the chocolate drizzle on top made them perfectly decadent. They can be sliced thin for a very dry, hard biscotti, which is perfect for dipping into steaming mugs of hot coffee or make a thicker slice wrapped in pretty cellophane for a special treat.

These are Big Pete approved which is saying something since he is pretty picky.

You will need:

 

• 2 cups of all purpose flour
• 1/3 cup unsweetened cocoa powder -best quality
• 1 tsp baking soda
• 1/4 tsp salt – I used a chocolate sea salt but you can use plain as well
• 1/2 cup Mild Extra Virgin Olive Oil – I used a Oltremonti from Corsica, France
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla paste (or pure vanilla extract)
• 1/2 cup dark chocolate chips (the best quality you can get)
• 1 cup whole almonds
• an additional 1/2 cup chocolate chips for melting drizzle topping

Heat oven to 350 degrees F.

 

 Step 1: in a large bowl combine all dry ingredients. Add flour, cocoa, baking soda and salt. Sift the cocoa powder into bowl to remove any lumps. Combine all dry ingredients with a whisk.

Step 2: in another bowl add olive oil and sugar and mix until it resembles wet sand. Add 2 eggs and  vanilla paste if you can find it (regular real vanilla extract if you can’t find the paste) Whisk hard for a full minute. You can of course use a hand mixer but, I like to make it an arm workout!

Step 3: add the dry ingredients and stir with a wooden spoon until it gets too stiff then turn out the whole mess and incorporate on the counter.

Step 4: when the flour is added add the chocolate chips and almonds. I basically roll them and press them into a dense paste. Form a log and press top to make a long log. You can make this thicker or thinner depending on whether you want thin slices or think logs.

Step 5: place log onto a cookie sheet lined with parchment paper. You can form the log directly on the paper if you do not wish to move it. If it sticks you can use a spatula to loosen it for moving onto cookie sheet.

Bake for 30 minutes and remove from oven for 5 minutes. (this is what is looks like after 30 minutes)

Step 6: with a very sharp serrated knife saw the logs into individual biscotti. If you do not have a good sharp knife you may want to use sliced almonds in the recipe.

Place the slices on their sides and bake another 10 minutes, then flip over and bake an additional 10 minutes.

In a small bowl over boiling water melt final 1/2 cup of chocolate chips. Place melted chocolate in a bag, slice off end and drizzle over tops.

Coffee optional but definately recommended!

Tsoureki – Greek Easter Bread

I made this bread replacing the butter that is normally part of the recipe with a mild buttery olive oil. It turned out exceptionally well and I will make this recipe again. Big Pete loved this sweet orange and lemon scented sweet bread so I knew it was a good enough recipe to share.

You will need:

• 1 cup milk
• 1 pkg traditional dry yeast (2 1/2 tsp)
• 5 cups bread flour
• 1/2 cup sugar (you can add part of this as vanilla sugar if you like)
• 1 tsp salt
• 1 tsp mahlepi/mahleb (optional but makes it truly exceptional!)
• 1/4 tsp mastic powder (optional)
• 1/4 cup mild buttery olive oil – I used Oltremonti Extra Virgin from Corsica
• 3 large eggs
• 1 tsp finely grated orange zest (organic if possible)
• 1/2 orange juiced
• 1/2  tsp finely grated lemon zest
• 1 egg plus 1 tbsp water for egg wash
• 2 tbsp sesame seeds or sliced almonds

Step 1: place milk in a glass measuring cup and heat in microwave for 30 seconds – should be slightly warm. Sprinkle yeast on top of milk and stir. Set aside 10 minutes to activate yeast.

Step 2: in a large bowl add dry ingredients: add 4 cups of the flour, sugar , salt, mahlepi and mastic. Stir to combine.

Step 3: in another bowl add wet ingredients: olive oil, eggs, orange juice, lemon and orange zests. Whisk to mix.

Step 4: add activated yeast to flour, start to mix with a wooden spoon (a couple of turns) then add the orange egg mixture. Mix well with the wooden spoon until it is too hard to continue, then turn out the entire mixture onto the counter.

Step 5: add the final 1 cup of flour as necessary until your dough no longer is sticky to the touch. It will take about 5-8 minutes to knead the dough until it is no longer sticky and becomes soft and smooth. I like to use a bench scraper to help clean the board as I mix.

Step 6: place a bit of the same olive oil in a large clean bowl, coat the dough and sides of the bowl with the oil to make sure it doesn’t stick to bowl once it rises. Cover with plastic wrap and leave until double in size. Approximately 2-3 hours.

Step 7: once doubled remove from bowl and cut into 3 equal pieces. You may need a bit more flour (but don’t use too much, it is easier to roll if it is slightly sticky)

Step 8: roll out 3 logs that are 2 feet (24 inches) long. Braid bread. Pinching ends to join. Lightly, cover the dough and let rise another 1 hour. If the dough is too dry you can brush a small amount of oil over top to avoid the plastic wrap from sticking to it.

Step 9: after proofing the second time. Take an egg and a bit of water and whisk. Brush top of bread with egg wash and sprinkle sesame seeds over top. Bake for 30 minutes in a 350 degree F oven.

Let it cool before slicing- I know it’s hard but, this step is important or you will squish the perfect interior.

Chocolate Almond Olive Oil Biscotti

I always try to replace butter with Olive Oil when I can and most times the swap works out quite well. These rich, deep chocolate, almond biscotti are not too sweet but, the addition of the chocolate drizzle on top made them perfectly decadent. They can be sliced thin for a very dry, hard biscotti, which is perfect for dipping into steaming mugs of hot coffee or make a thicker slice wrapped in pretty cellophane for a special treat.

These are Big Pete approved which is saying something since he is pretty picky.

You will need:

 

• 2 cups of all purpose flour
• 1/3 cup unsweetened cocoa powder -best quality
• 1 tsp baking soda
• 1/4 tsp salt – I used a chocolate sea salt but you can use plain as well
• 1/2 cup Mild Extra Virgin Olive Oil – I used a Oltremonti from Corsica, France
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla paste (or pure vanilla extract)
• 1/2 cup dark chocolate chips (the best quality you can get)
• 1 cup whole almonds
• an additional 1/2 cup chocolate chips for melting drizzle topping

Heat oven to 350 degrees F.

 

 

 Step 1: in a large bowl combine all dry ingredients. Add flour, cocoa, baking soda and salt. Sift the cocoa powder into bowl to remove any lumps. Combine all dry ingredients with a whisk.

Step 2: in another bowl add olive oil and sugar and mix until it resembles wet sand. Add 2 eggs and  vanilla paste if you can find it (regular real vanilla extract if you can’t find the paste) Whisk hard for a full minute. You can of course use a hand mixer but, I like to make it an arm workout!

Step 3: add the dry ingredients and stir with a wooden spoon until it gets too stiff then turn out the whole mess and incorporate on the counter.

Step 4: when the flour is added add the chocolate chips and almonds. I basically roll them and press them into a dense paste. Form a log and press top to make a long log. You can make this thicker or thinner depending on whether you want thin slices or think logs.

Step 5: place log onto a cookie sheet lined with parchment paper. You can form the log directly on the paper if you do not wish to move it. If it sticks you can use a spatula to loosen it for moving onto cookie sheet.

Bake for 30 minutes and remove from oven for 5 minutes. (this is what is looks like after 30 minutes)

Step 6: with a very sharp serrated knife saw the logs into individual biscotti. If you do not have a good sharp knife you may want to use sliced almonds in the recipe.

Place the slices on their sides and bake another 10 minutes, then flip over and bake an additional 10 minutes.

In a small bowl over boiling water melt final 1/2 cup of chocolate chips. Place melted chocolate in a bag, slice off end and drizzle over tops.

Coffee optional but definately recommended!

 

Chocolate, Beet and Olive Oil Cake – Naturally Red Velvet!

This cake is good for your HEART and your SWEETHEART!! 

Make it with buttery extra virgin olive oil and beets to replace a bottle of red food colouring and it tastes like…..chocolate cake!! Crazy I know!

 You can top it simply with powdered sugar or a drizzle or even make it fancy with chocolate ganache (which is really just melted chocolate and whipping cream)

It can go from everyday to Valentine’s Day with a bit of chocolate icing.

You will need:

• 225 grams/8 oz beetroot – cooked and grated/processed
• 100 grams – good quality dark chocolate
• 2 tbsp unsalted butter
• 1 cup sugar
• 1 tsp vanilla (pure never artificial cause that stuff is made from wood! look it up!)
• 1/4 cup hot coffee
• 4 eggs (separated)
• 1/2 cup good Extra Virgin Olive Oil – I used a mild and buttery Oltremonti from France
• 1 cup flour (all purpose)
• 1 1/2 tsp baking powder
• 3 tbsp cocoa powder (unsweetened)

Heat oven to 350 degrees F.

Step 1: Use an 8 inch spring form pan. Place a sheet of parchment paper on the bottom of the pan and lock. Butter and flour pan and tap out any excess. Set aside.

Step 2: Boil or roast beets. I used 2 small beets and cooked for approximately 1 hour until tender. Run the beets under cold water until you can handle them and cut off tops and bottoms and  rub off the skins.(PS. if you are lazy they actually sell cooked beets in grocery stores now!) Weigh beets and grate them by hand or just put them in a food processor for a few seconds until they are coarsely pureed.

Step 3: Take a bowl and place over a pot with a few inches of water. Chop chocolate into pieces and place in bowl. Heat pot on medium heat until chocolate starts to melt.Add butter and stir once melted enough to combine.

 Step 4: Remove from heat and add sugar and vanilla and combine.

Step 5: Add hot coffee to chocolate and mix. Separate yolks and whites into 2 bowls. Add the yolks to the cooled chocolate and whisk in. (put the whites in another bowl and set aside) Add olive oil to chocolate and whisk until incorporated. Finally add beets and mix then set aside the wet ingredients.

Step 6: Whip egg whites until light and fluffy (few minutes) and they form stiff peaks.

Step 7: In another bowl  add dry ingredients: flour, baking powder and cocoa powder. You can sift if your cocoa has lots of clumps or use a whisk to mix all dry ingredients. Add dry ingredients to chocolate (wet ingredients) and stir to just combine with a wooden spoon.

Step 8: Fold in the egg whites until just incorporated and then pour into prepared pan.

Step 9: Bake 40 minutes until a toothpick inserted into center comes out almost clean. Let cool 10 minutes then un-latch spring form pan and let cool completely.

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You can just top with a dusting of sugar or mix the powdered sugar with a few drops of juice or water to create a glaze or make a chocolate ganache icing (which is the simplest icing in my opinion and only has heated whipping cream poured over chocolate chunks and stir…TA DA!!)

and guess what!! it tastes like CHOCOLATE CAKE!!

Shut the front door!!