Recipes – Tagged "olive oil" – Page 2 – SuzanneSomers.com

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Recipes — olive oil

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BABY GEM LETTUCES with GRILLED PEACHES, BURRATA & MARCONA ALMONDS 0

by Caroline Somers

Burrata is like the goat cheese of the 90s! it’s everywhere and I shamelessly love it. Unlike it’s firmer counterpart fresh mozzarella, Burrata is softer, creamier and so delicious. In this salad, I pair it with grilled summer peaches for sweetness and salty Marcona almonds and caramelized shallots. Crisp lettuce, creamy cheese, sweet peaches, salty almonds and shallots… then the combination of Infusio Meyer Lemon Olive Oil and Pomegranate Balsamic makes it absolutely SING!  

4 heads baby gem lettuces, red and green leaf

4 ripe summer peaches, halved and seeded

15 shallots, peeled and thinly sliced 

1 ball Burrata (or substitute fresh buffalo mozzarella)

Sea salt and freshly ground black pepper

Infusio Meyer Lemon Olive Oil (available at SuzanneSomers.com)

Infusio Pomegranate Balsamic Vinegar (available at SuzanneSomers.com)

1 cup salted Marcona almonds

 

 

Wash the baby gem lettuces and arrange in a bowl to showcase the beautiful varieties.

 

 

To Grill Peaches:

Slice the summer peaches into wedges. Place them onto a hot grill, gently turning to char each side of the peach. Remove and set aside in an oven-proof dish. Keep warm in oven 200 degree until ready to serve.

To Caramelize Shallots:

Place a saute pan on medium high heat. Add olive oil to cover bottom of pan, then the shallots. Saute shallots, stirring frequently, until they release all the moisture and begin to caramelize. Turn down heat to medium low and continue caramelizing until they are uniformly brown and candied. The process will take about 30 minutes. Remove from pan, season with sea salt and set aside. 

 

 

To Arrange Salad:

Toss the lettuce with Infusio Meyer Lemon Olive Oil, then season and sea salt and freshly ground black pepper. Arrange onto individual serving plates. Gently slice or break the burrata into 6 pieces and place a nice dollop on top of the lettuce.  Arrange 3-4 hot grilled peaches on the side of the burrata. Season the cheese with additional salt and pepper. Drizzle the Infusio Pomegranate Balsamic over the top of the lettuce, cheese and peaches. Sprinkle with Marcona almonds and caramelized shallots. 

 

ROASTED LIPSTICK PEPPERS with PECORINO 0

 

30 years ago, long before we had children, Bruce and I used to meet his parents at the Farmer’s Market on Wednesdays in Santa Monica. I have fond memories of visiting the local vendors and exploring new foods while bonding with Suzanne and Alan. Those were the years Suzanne and I were in the kitchen for many days testing recipes for her Somersize books. I remember how excited we would get when the Lipstick Peppers were in season. Suzanne taught me to pair them with pecorino – what a combination! As the years passed, Suzanne and Alan moved to Malibu and Bruce and I moved to Brentwood. This week I went back to the Santa Monica Farmer’s Market and the Lipstick Peppers were popping! I surprised Suzanne and Alan with a batch this week. Great nostalgia and still a winning combo with the saltiness of pecorino. 

30 lipstick peppers

Infusio Basil Olive Oil (available at SuzanneSomers.com) 

Wedge of Pecorino cheese

French bread, sliced

Extra virgin olive oil

Sea salt

To Roast Lipstick Peppers:

Heat a grill on high. Add the lipstick peppers and char on all sides until skin is blistered and begins to blacken. When each pepper is blistered on all sides, place into a pot with tightly fitted lid. This helps to steam the peppers and makes the peeling process easier.  To peel the peppers, run under cool water. Remove the stem and peel away the skin. Break the pepper open and remove the seeds. When all the skin is peeled, set aside in a glass container. Store in refrigerator until ready to use.  Set on serving platter in overlapping layers to form petals along the edge of the platter. 

To Grill Bread:

Lightly grill the sliced French bread with a drizzle of olive oil and sprinkle of sea salt. 

To Serve:

Place a lipstick pepper onto a slice of grilled bread. Drizzle with Infusio Basil Olive Oil. Using a cheese knife, slice a thin piece of pecorino and place on top of the lipstick pepper. 

 

BRILLAT SAVARIN with CARAMELIZED SHALLOTS and TRUFFLE HONEY 0

by Caroline Somers

The first time I tasted this spectacular cheese was at my mother-in-law, Suzanne's house in Palm Springs. Brillat Savarin is the softest, creamiest triple cream brie I have ever experienced. When paired with caramelized shallots and truffle honey, the combination overwhelms in the best way possible! I am extremely lucky to have been introduced to so many wonderful tastes from Suzanne over the past 30 years. Suzanne also introduced me to these gluten-free flat breads, which are a revelation for my girls who are intolerant to gluten. Cooking with Suzanne is one of the great joys of my life. She’s the best cook I know! 

1 wheel Brillat Savarin Affine – (a triple cream brie from Normandy) 

15 shallots, peeled and thinly sliced

Extra virgin olive oil

Sea salt

Truffle honey

French bread, sliced on the diagonal

Gluten-free flat bread (available at VeniceBakery.com)

Fresh sprig rosemary 

Rainforest Crackers (salted date and almond)

 

Bring cheese to room temperature a few hours before serving to make sure it’s very soft. 

To Caramelize Shallots:

Place a saute pan on medium high heat. Add olive oil to cover bottom of pan, then the shallots. Saute shallots, stirring frequently, until they release all the moisture and begin to caramelize. Turn down heat to medium low and continue caramelizing until they are uniformly brown and candied. The process will take about 30 minutes. Remove from pan, season with sea salt and set aside. 

To Toast French Bread:

Lightly oil sliced bread, then sprinkle with sea salt. Toast for a few minutes until barely golden brown. 

To Prepare Gluten-Free Flat Bread:

Lightly oil both sides. Place a saute pan on high heat. Add a light coating of oil to cover the bottom of the pan. Add a few leaves of the rosemary, then the flat bread. Cook for about 3 minutes per side, until warmed through and a little crisp on the edges. Sprinkle with sea salt, then cut into large triangles. 

To Serve:

Place the soft cheese onto a cheese board or serving platter. Add a small dish of the caramelized shallots. Set out the small jar of truffle honey with a tiny spoon. Arrange the two types of bread and crackers.  To serve, place a generous smear of the soft cheese onto a slice of bread or cracker. Top with a few of the candied shallots, then a drizzle of truffle honey.  

 

BASIL PARSLEY PESTO 1


Blanching the basil is the key to keeping your pesto from browning! Use this delicious pesto on pasta, chicken, steak, fish, tomatoes, and more – so versatile.  I like to make large batches and store in glass jars. I served with beautiful baby tomatoes from the Farmer’s Market!


2 cups organic basil leaves, loosely packed
½ cup organic flat-leaf parsley, loosely packed
½ cup freshly grated Parmesan cheese
¼ cup toasted organic pine nuts
¾ cup organic extra virgin olive oil
1 garlic clove, minced
½ teaspoon sea salt
Freshly ground black pepper


Set aside a water bath - small bowl filled with waterand a large handful of ice

Bring small pot of water to boil and add the basil leaves for 30 seconds to soften.

Remove immediately and plunge leaves into the ice water.

After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out excess water, and place into blender or food processor.

Add the remaining ingredients and puree until smooth.

Store in glass jars in the refrigerator for up to 2 weeks. If you plan on freezing the pesto, don’t add the cheese until you thaw and are ready to use. Makes about 2 cups.

GRILLED FIGS WITH PROSCIUTTO & MINT 0

by Caroline Somers

Summer figs make a simple and delicious appetizer with a touch of sweetness from the figs and the saltiness of the Italian cured ham. Drizzle with InfusioVanilla Fig Balsamic and you have a masterpiece!


6 figs, halved
Extra virgin olive oil
Infusio Vanilla Fig Balsamic
6 thin slices prosciutto, halved
1 tablespoon finely chopped mint, plus mint sprig for garnish.


Place a grill pan on high heat. Add olive oil to cover bottom of pan.  Place the figs cut side down on the grill pan. Drizzle the balsamic over the figs. Grill for 3-4 minutes, until browned. Remove from heat and set on a plate.

Wrap each fig in a small piece of prosciutto and place onto a serving platter.  Drizzle a touch more balsamic over the top and garnish with chopped mint. Garnish plate with a sprig of fresh mint.