Wednesday, September 28, 2011
Carrot Soup with STAR's Basil Olive Oil
6:53 PM | 
Posted by
STAR Fine Foods |
Ingredients
2 tablespoon STAR Extra Virgin Olive Oil, 1 turn of the pan
1 medium onion, chopped
1 1/2 pounds packaged baby carrots
6 cups chicken stock
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
STAR Olive Oil with Fresh Basil
DirectionsPreheat medium pot over medium high heat. Add STAR Extra Virgin Olive Oil, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Drizzle STAR Olive Oil with Fresh Basil on top of the soup right before serving.
Tuesday, September 27, 2011
Meet Gloria
.
We recently had a chance to sit down with Gloria, the face of our Original Olive Oil, to ask her a few questions:
Q: Where are you from?
A: Valls, Spain just outside of Tarrogona, in the North East of Spain
Q: Tell us about yourself:
A: I am one of three sisters. Original Olive Oil is my favorite out of all the olive oils, and I am so glad that I was picked to be on the label. I like that it has a milder flavor than extra virgin. It’s an everyday, all-purpose cooking oil ideal for cooking with high heat.
Q: What are some of your interests?
A: Folk dancing, cooking, singing and arranging flowers.
Q: Favorite things to do?
A: My sisters and I make dinner together. I am always in charge of side dishes. I love to come up with new and exciting ideas to keep them interesting and delicious.
Q: What do you like to Cook?
A: I love to make all kinds of rice dishes. My favorite is a Spinach & Pine Nut Rice. It is so good that sometimes I will eat just that and skip the rest of the dinner.
Thank you, Gloria!
We recently had a chance to sit down with Gloria, the face of our Original Olive Oil, to ask her a few questions:
Q: Where are you from?
A: Valls, Spain just outside of Tarrogona, in the North East of Spain
Q: Tell us about yourself:
A: I am one of three sisters. Original Olive Oil is my favorite out of all the olive oils, and I am so glad that I was picked to be on the label. I like that it has a milder flavor than extra virgin. It’s an everyday, all-purpose cooking oil ideal for cooking with high heat.
Q: What are some of your interests?
A: Folk dancing, cooking, singing and arranging flowers.Q: Favorite things to do?
A: My sisters and I make dinner together. I am always in charge of side dishes. I love to come up with new and exciting ideas to keep them interesting and delicious.
Q: What do you like to Cook?
A: I love to make all kinds of rice dishes. My favorite is a Spinach & Pine Nut Rice. It is so good that sometimes I will eat just that and skip the rest of the dinner.
Thank you, Gloria!
Sunday, September 18, 2011
Estofado de Pollo, by Olivia
.
I adore Estofado de Pollo. It is a typical chicken stew eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out.
Ingredients:
8-10 pieces of chicken skinless
1/4 cup STAR Extra Virgin Olive Oil
2 cups of white mushrooms, sliced
4-5 large cloves of garlic, unpeeled
1 1/2 cups dry white wine
1 large yellow onion, coarsely chopped
1 medium sweet red pepper
1 cup Baby carrots cut in half
2 cups frozen green peas, drained
salt and pepper to taste
Preparation:
In a large, deep frying pan or skillet, heat STAR Extra Virgin Olive Oil and brown chicken for 5-7 minutes on medium high heat. Remove chicken and set aside. Add to the pan, mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat. Add chicken and white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary. 5 min before it is done, add green peas to pan and stir well. Serve with home-fried potatoes or rice.
I serve this with a crusty fresh bread and love to soak up the sauce with the bread.
Enjoy!
Olivia
I adore Estofado de Pollo. It is a typical chicken stew eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out.
Ingredients:
 |
| Estofado de Pollo |
1/4 cup STAR Extra Virgin Olive Oil
2 cups of white mushrooms, sliced
4-5 large cloves of garlic, unpeeled
1 1/2 cups dry white wine
1 large yellow onion, coarsely chopped
1 medium sweet red pepper
1 cup Baby carrots cut in half
2 cups frozen green peas, drained
salt and pepper to taste
Preparation:
In a large, deep frying pan or skillet, heat STAR Extra Virgin Olive Oil and brown chicken for 5-7 minutes on medium high heat. Remove chicken and set aside. Add to the pan, mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat. Add chicken and white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary. 5 min before it is done, add green peas to pan and stir well. Serve with home-fried potatoes or rice.
 |
| Look at all the great vegetables in this recipe! |
I serve this with a crusty fresh bread and love to soak up the sauce with the bread.
Enjoy!
Olivia
Wednesday, September 14, 2011
Interview with Olivia
.
We recently had a chance to sit down with Olivia, the face of our Extra Virgin Olive Oil, to ask her a few questions:
Q: Where are you from?
A: Toledo, Spain just south of Madrid, in the area know as Castille-La Mancha.
Q: Tell us about yourself:
A: I am very pleased that Star Fine Foods has used my image on their large tins of Extra Virgin Olive Oil packaging for the last few years and have decided to use my portrait in the bottles now.
Q: What are some of your interests?
A: Cooking, entertaining friends and relatives, going to the Opera, attending museums and flamenco dancing.
Q: Favorite things to do?
A: I love to have my friends over for Tapas on Friday nights. Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. The city I am from, Toldeo, is know for a special cheese called Manchego and I love to use it in my Tapas.
Q: What do you like to Cook?
A: Besides Tapas, I love Estofado de Pollo. It is a typical chicken stew eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes, warm, crusty bread and a simple green salad for a filling, delicious meal. It would be my pleasure to share that recipe and others with you!
Thank you, Olivia!
Q: Where are you from?
A: Toledo, Spain just south of Madrid, in the area know as Castille-La Mancha.
Q: Tell us about yourself:
A: I am very pleased that Star Fine Foods has used my image on their large tins of Extra Virgin Olive Oil packaging for the last few years and have decided to use my portrait in the bottles now.
Q: What are some of your interests?
A: Cooking, entertaining friends and relatives, going to the Opera, attending museums and flamenco dancing.
Q: Favorite things to do?
A: I love to have my friends over for Tapas on Friday nights. Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. The city I am from, Toldeo, is know for a special cheese called Manchego and I love to use it in my Tapas.
Q: What do you like to Cook?A: Besides Tapas, I love Estofado de Pollo. It is a typical chicken stew eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes, warm, crusty bread and a simple green salad for a filling, delicious meal. It would be my pleasure to share that recipe and others with you!
Thank you, Olivia!
Monday, September 12, 2011
Fresno-based food company sells local olive oil
Jeff Freeman of Fresno-based STAR Fine Foods, a subsidiary the Spain-based Borges Mediterranean Group, stands over bottles of the new, locally made Star California Extra Virgin Olive Oil and other company products. The new brand features four different labels, including one with an image of Yosemite and another with the Sierra Nevada.
Read more: http://www.fresnobee.com/2011/09/11/2534314/fresno-based-food-company-sells.html#ixzz1Xwf7b39u
Wednesday, September 7, 2011
Chef Seamus Mullen reveals the art of perfecting tostas and tapas
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