Monday, April 30, 2012

Lemon Chicken for Mom

Lemon Chicken for Mom
This Mother Day treat the mother in your life to meal cooked for her. This recipe is made with our STAR Original Garlic Olive Oil, our 100% pure, fresh-pressed, fine, fruity flavored olive oil infused with garlic. Each flavor enhances the other, adding an extra dimension to this recipe.

3 large skinless, boneless chicken breast
halves - cut into 1/2-inch medallions or 6 skinless, boneless chicken thighs
salt and pepper to taste
1/2 cup all-purpose flour
2 tbsp STAR Original Garlic Oil, or as needed
1 cup chicken broth
1/4 cup fresh lemon juice
1/2 lemon, thinly sliced
2 tbsp STAR Capers, drained and rinsed
2 tbsp minced Italian parsley

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Preheat oven to 200°F and place a serving platter into the oven to warm.

Salt & pepper the  chicken pieces and dredge them in flour. Shake off excess flour. Heat the STAR Original Garlic Oil in a skillet on medium heat; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches adding oil as needed. Put the chicken pieces onto the warmed platter in the oven.  When the chicken is done, drain most of the oil from the skillet, leaving a thin coating on the surface.

Pour the chicken broth into the skillet. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and STAR Capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Add the parsley and remove from heat.

Arrange the chicken on a platter and spoon sauce over top. Serve with rice or mashed potatoes.
Wednesday, April 25, 2012

Spaghetti with Fresh Tomatoes and Herbs

Spaghetti with Fresh Tomatoes and Herbs
Want to make a fresh tomato sauce for your pasta but you thought it would be too difficult?  This recipe is not only tasty but super easy!

Servings: 6
1/2 cup STAR Extra Virgin Olive Oil
6 cloves garlic, minced
1/2 tsp. dried red pepper flakes, or more to taste
1 Tbs. plus 1 tsp. each chopped fresh basil, oregano, chives, parsley and marjoram
1 1/2 lb. ripe tomatoes, roughly chopped
12 oz. spaghetti
Shaved or grated Parmesan cheese

Heat 2 Tbs. of olive oil in large skillet over medium-high heat. Add garlic and pepper flakes. Sauté while stirring, for 30 seconds. Stir in herbs and cook and stir 30 seconds longer. Add tomatoes and bring the mixture to a boil over high heat. Reduce heat to a simmer and cook 10 minutes, stirring occasionally.
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Meanwhile, cook spaghetti according to package directions. Drain and transfer to a large bowl. Drizzle in 2 Tbs. of remaining olive oil and season to taste with salt. Toss to combine. Drizzle remaining olive oil over sauce and stir in. Taste sauce and season with salt to taste.

Divide pasta among 6 serving plates or bowls. Pour some sauce over each serving of spaghetti and sprinkle with cheese.
Serve hot, passing additional cheese at the table to add as desired.

Thursday, April 19, 2012

Strawberry Roll

Strawberry Roll
The strawberries are back in season here in California and they are so sweet and scrumptious.  This dessert and very light in texture and is just subtly sweet.

STAR Grapeseed Oil, for greasing
3 extra large eggs
2/3 cup granulated sugar
1/2 tsp orange extract
2/3 cup plus 2 tbsp cornstarch
confectioner's sugar, to decorate
8 oz. 1/3 less fat cream cheese, softened
1 tbsp confectioner's sugar
1/2 tsp orange extract
1 1/4  cups sliced strawberries

Strawberry Roll before it is rolled
Preheat oven to 350º F. Grease a 13 x 9 inch jelly roll pan with STAR Grapeseed Oil and line with nonstick parchment paper.

Place eggs, sugar and orange extract in a large bowl, over a saucepan of hot, not boiling water and whisk for about 10 minutes., until thick enough to hold a trail when the whisk is lifted.

Remove from heat and whisk in the cornstarch. Spread the batter into the pan and bake for 12-15 minutes, until just firm and lightly brown.

Place a sheet of the nonstick parchment paper on the counter and sprinkle with confectioner's sugar.  Invert the pan over the paper and turn out the sponge.  Remove the lining paper and trim the edges of the sponge.  Cover with a clean dish towel and let cool.

Make the filling by beating the cream cheese, orange extract and confectioner's sugar. Spread over the sponge and top with strawberries.  Carefully from one short edge.

Place on a serving plate with the seam underneath and sprinkle with confectioner's sugar.
Monday, April 16, 2012

Fried STAR Cannonball Olives with Bacon Dip

Fried STAR Cannonball Olives with Bacon Dip
Looking for a new appetizer recipe for the next family gathering, sports night, or office party? Try out our fried olive recipe!

STAR Grapeseed Oil
8.5oz jar of STAR Family Reserve Premium Cannonballs, drained
1 egg, beaten
1⁄2 cup dried bread crumbs with Italian Seasonings

Coat olives in beaten egg then roll olives in dried bread crumbs. In a large heavy-bottomed saucepan, pour in enough STAR Grapeseed Oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer,  drop a 1 in cube of bread into the oil, if it browns in 60 seconds the oil is ready.) Fry olives until golden, about 45 seconds. Drain on a paper towel and serve warm with Bacon Dip.

Fried STAR Cannonball Olives with Bacon Dip
Bacon Dip recipe:
6 pieces bacon
1 cup of mayonnaise with olive oil
1/2 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
Crumble the bacon into a large mixing bowl. Stir in mayonnaise, and black pepper. Stir until ingredients are well combined. Cover and refrigerate until ready to serve
Thursday, April 12, 2012

Risotto with Sausage and Asparagus

Risotto with Sausage and Asparagus
It is asparagus season and we could not be happier.  This risotto has a fresh Spring taste from the asparagus and fresh basil.

1/4 teaspoon ground white pepper
3 cups water
2 cups chicken broth
3 tbsp STAR California EVOO
2 sausage links mild or spicy depending on what you like, cut into coins
1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked Arborio Rice, or any short grained rice
1/2 teaspoon salt
1 fresh basil sprig chiffonade (stacking the leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons) Click Here to learn more about chiffonade
1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, warm 2 tablespoons STAR California EVOO in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
2. In same saucepan, cook the onion and the sausage in remaining 1 tablespoon STAR California EVOO. Add rice and stir 2 to 3 minutes. Stir in 1 cup water-broth mixture until absorbed.
3. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, basil, salt and pepper, cook about about 2 to 3 minutes more. Serve immediately.
Tuesday, April 10, 2012

Gluten-Free Pineapple Kugel

Gluten-Free Pineapple Kugel
This recipe was adapted from the March/April edition of Joy Of Kosher Magazine.  Kugel is a baked pudding or casserole, similar to a pie, most commonly made from egg noodles or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry, or sweet potato. It is usually served as a side dish on but this one makes a perfect gluten-free dessert!

We used our STAR Grapeseed Oil in this recipe because of it's light, nutty overtones that allow the flavors of other foods to shine through when used for frying and baking.
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4 eggs
1/2 cup STAR Grapeseed Oil
1/2 cup sugar
4 level tbsp potato starch
1 tsp vanilla extract
20 oz can crushed pineapple, drained
4-5 whole pineapple rings for garnish
4-5 STAR Maraschino Cherries

Preheat the oven to 350º F.

Combine the eggs, STAR Grapeseed Oil, potato starch, vanilla, and baking powder. Add the crushed pineapple. Place into a 9-inch  round pan and garnish with pineapple rings and STAR Maraschino Cherries.  Bake for 40 minutes or until golden brown.
Friday, April 6, 2012

Matzo Stuffing

Matzo is an unleavened bread (like a cracker) traditionally eaten during the Jewish holiday of Passover. You can stuff a turkey or chicken with this stuffing, or put it in a casserole dish and bake it.

Matzo Stuffing
1 package of matzo (any variety)
1 cup chopped brown or yellow onion
1 cup chopped celery
5 tbsp. STAR Extra Virgin Olive Oil
2 cups chicken stock/broth
Salt and Pepper to taste

Heat the STAR Extra Virgin Olive Oil in a large frying pan. Add chopped celery and onion, and sauté until the vegetables are soft and translucent, about 7-8 minutes. Add salt and pepper to taste.

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In the meantime, break the matzo into small cracker sizes and place into a large bowl. Once the veggies are done, transfer them into the bowl with the broken matzo. Stir lightly.

Add the chicken broth to the veggie and matzo mixture and gently stir all ingredients together. Sample the mixture to make sure all the ingredients are seasoned just right. You may want to add some additional salt and pepper, depending on taste.

At this point you can stuff your turkey/chicken or put the mixture into a dish, cover it with foil, and bake at 350F for about 45 minutes.  If the turkey is cooking at the same time, baste the stuffing with a bit of the turkey juice first.
Thursday, April 5, 2012

Easter Sweet Bread

Easter Sweet Bread
This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.

1 1/2 cup very warm milk
1 cup sugar
1 stick butter
1 tsp salt
2 envelopes active dry yeast
1 tsp sugar
2 eggs beaten
5-6 cups flour
wash made of 2 egg yokes beaten and tblsp water
1/4 cup STAR Extra Virgin Olive Oil
4 or 5 pre-colored but raw Easter Eggs

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In a large bowl add yeast, 1tsp sugar and 1/4 cup of the warm milk. Set aside to proof for 5 minutes until yeast foams.

Heat the rest of the milk until tiny bubbles form around edges of pan. Remove from heat. Add butter.
Beat together sugar and eggs. Add salt, milk/butter and yeast mixture. Slowly add the flour. Beat until well mixed. Remove the dough onto a well floured surface.

Knead the dough, adding only enough flour to keep the dough from sticking to your hands and the board. When the dough is smooth and satiny (it should be relatively soft rather than stiff), place it in a bowl oiled with the STAR Extra Virgin Olive Oil. Turn to lightly oil the entire surface of the dough.

Cover the bowl with greased plastic wrap (to keep the dough from sticking to it) and a clean towel. Let the dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.

Punch to deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the four or five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Cover loosely with plastic wrap (again greased) and cover with a clean towel. Let the loaf rise in a warm place until doubled in bulk, about 1 hour.

Preheat your oven to 350°F for at least 15 minutes. Brush the loaves with the egg yoke and water mixture just before putting into the oven.

Bake for 35 to 40 minutes, or until the loaves sound hollow when tapped on the bottom with a finger. When the bread is done, remove it from the oven and let cool on a wire rack.
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