Ingredients: (1) 8 oz package of bacon (or vegetarian bacon) 1/4 cup brown sugar FMOO Maple Balsamic Vinegar 1 container of vanilla bean ice cream Preheat oven to 350 degrees. Put bacon slices in a bowl and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in […]
Candied Bacon Vanilla Bean Ice Cream (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 1 bag of whole carrots 1/2 cup raisins 1/4 cup shredded coconut 1/8 cup brown sugar 1 cup mayonnaise Cut into halves and shred 4 cups worth of carrots. Combine all ingredients into a large bowl and mix evenly. This dish is best served chilled, so it is recommended to refrigerate overnight. Serve
Carrot Raisin Salad (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 1 lb Beef Tenderloin/Filet Mignon 1 package of Portabella mushrooms 1 cup Beef Broth 1/2 cup Heavy Cream FMOO Extra Virgin Olive Oil 1/4 cup FMOO Lambrusco Balsmic Vinegar Sea salt & black pepper (for rub) Fresh Rosemary & Thyme, finely chopped Rub tenderloin with Olive Oil. Coat with sea salt and black
Beef Tenderloin (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: (1) 3 lb bag of creamer 1 bag of baby gold potatoes ½ cup FMOO Tuscan Herb Olive Oil Salt & Pepper and/or Basiks Italian Table Blend seasoning Wash potatoes before slicing, then cut into halves. Toss potatoes evenly in creamer and olive oil mixture. Season with salt & pepper and/or Basiks Italian
Roasted Potatoes (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 2 zucchinis, sliced 2 yellow squash, sliced 1 bunch of peeled carrots, sliced FMOO Extra Virgin Olive Oil (any unflavored varietal) Basiks Italian Table Blend Seasoning Combine ingredients into a frying pan and sauté at a medium-high temp until vegetables start to lightly brown. Season with Basiks Italian seasoning (a few pinches will
Zucchini, Squash and Carrot Stir-Fry (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: Fresh mixed greens 8 oz container of blueberries 12 oz container of Feta or Bleu Cheese Hemp seeds (optional) Dressing: 1/2 cup FMOO Lemon Olive Oil 1/2 cup FMOO Blueberry Balsamic Vinegar Combine a mixture of equal parts Lemon Oil and Blueberry Balsamic together in a cruet, shake well and drizzle over salad. For
Lemon Blueberry Garden Salad (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 6 cups Cab-Sauv wine 1/4 cup FMOO Raspberry Balsamic Vinegar 2 cups sparkling water 1/4 cup fresh raspberries Pour wine, sparkling water, and vinegar into one large pitcher. Stir evenly. Pour over ice or refrigerate for 1 hour. Add a handful of fresh raspberries for an extra pop of flavor. Serving makes one pitcher.
Raspberry Cab-Sauv Refresher (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 1/4 cup sugar 2 large finely chopped or grated Granny Smith apples Champagne white balsamic vinegar 1 bottle of sparkling water Instructions: Combine the sugar and apples into a large covered bowl and refrigerate for 4 days before preparing. To make in a pinch, another preparation method is to combine the sugar and apples
Green Apple Shrub (Cooking Class on July 28th & August 4th 2018) Read More »
Ingredients: ½ head of lettuce chopped (Spring Mix) 1 can of Mandarin Oranges ¼ cup dried cranberries ¼ cup sliced almonds ¼ cup Feta or Blue cheese crumbles Blood Orange Olive Oil (for dressing) Cranberry Pear White Balsamic Vinegar (for dressing) Instructions: Dressing: 50-50 mixture of Blood Orange Olive Oil and Cranberry Pear Balsamic. Combine
Cornucopia Salad (Cooking Class on July 28th & August 4th 2018) Read More »
Ingredients: 2 – 3 tomatoes 1/2 lb fresh mozzarella cheese Handful of fresh basil leaves Fig balsamic vinegar Instructions: Slice tomatoes and mozzarella into wedges Place a basil leaf on top of each wedge Drizzle Fig balsamic vinegar over as a finishing touch Refrigerate for 30 minutes – 1 hour and serve cold or bake
Caprese Wedges (Cooking Class on June 23rd & 30th 2018) Read More »