Ingredients:
| 6 pounds | Yukon Gold potatoes, unpeeled |
| 8 oz | Unsalted Butter |
| 2 cloves | Garlic |
| 1 cup | Half & Half |
| 1 TBSP | INFUSED Black Truffle Gourmet Oil |
| 1 cup | Asiago Cheese, grated |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
| Optional | Flat Leaf Parsley, for garnish, finely minced |
Directions:
Dice potatoes evenly. Place in a large saucepan. Add salt, and cover with hot water. Bring to a boil over high heat, then reduce heat to maintain a slow boil. Cook until potatoes are tender throughout when poked with a fork.
Heat the half-and-half, butter, and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Drain potatoes. Return to pot and continue cooking for 2 minutes. Remove from heat and place in large bowl. Mash by hand, adding the garlic-cream-butter mixture, grated Asiago, and INFUSED Black Truffle Oil. Stir to combine.
Let stand for 5 minutes to allow the mixture to thicken, then serve hot. Garnish with finely chopped parsley if desired.
| 3 TBSP | INFUSED Butter Olive Oil*, divided |
| 1-1/2 lbs | Fresh Cremini Mushrooms, sliced |
| 1 large | Onion, chopped |
| 1/2 cup | INFUSED Traditional Balsamic Vinegar |
| 1 tsp | Dried Marjoram |
| 1/2 tsp | Salt |
| 1/4 tsp | Freshly Ground Black Pepper |
| 1 can (10.5 oz) | Condensed Beef Consomme, undiluted |
| 1 cup | Heavy Whipping Cream |
| 2 large | Eggs |
| 2 large | Egg Yolks |
| 1 TBSP | Fresh thyme, minced |
| 1/4 tsp | Dried Rhyme |
| 6 cups | Day-Old Sourdough Bread, cubed and crust removed |
| 8 oz | Cream Cheese, cut into 1/2-inch cubes |
Ingredients:
| 4 cups | Fresh Cauliflower Florets, small pieces |
| 3 cups | Lightly Salted Water or Vegetable Stock |
| 1/3 cup | Creme Fraiche |
| 1/4 cup + 2 TBSP | INFUSED Spicy Calibrian Pesto Oil |
| 1/3 cup + 2 TBSP | Pecorino Romano, grated |
| 3 Lg Cloves | Garlic (optionally, roasted) |
| 2 TBSP | Fresh Chives, minced or snipped |
| 2 tsp | Sea Salt |
| To Taste | Freshly Ground Black Pepper |
Directions:
Bring the florets and water or vegetable stock to simmer in a medium pot.
If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly.
Place the still-hot, drained in a large bowl with the creme fraiche, INFUSED Spicy Calibrian Pesto Olive Oil, roasted garlic, Pecorino, salt, and pepper.
With an immersion blender (stick blender), process the ingredients until just pureed or to desired consistency.
To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.
Serves 4-6
Ingredients:
For the Potatoes
| 5-6 medium | Russet Potatoes, peeled and cut into 1/2-inch pieces |
| 2 cups | Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO |
| To Taste | Sea Salt |
For the Roasted Red Pepper Aioli
| 1 1/2 cups | Chilean Arbosano - Ultra-Premium EVOO |
| 1 small | Roasted Red Pepper, peeled, seeded, and diced |
| 2 large | Egg Yolks, room temperature |
| 2 cloves | Garlic, smashed |
| 2 tsp | Sea Salt |
| 1 tsp | Smoked Sweet Paprika |
| 1 TBSP | Fresh Lemon Juice |
Directions:
For the Potatoes:
Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, then drain.
Heat a heavy frying pan over high heat (cast iron is excellent). Once very hot, add enough Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO to come 1/2" up the sides of the pan and heat the oil to 350 F.
Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping halfway through to brown both sides.
Drain and salt immediately. Serve slathered in aioli.
For the Roasted Red Pepper Aioli
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper. Process until smooth.
Very slowly, while the machine is running, drizzle in the Chilean Arbosano - Ultra-Premium EVOO. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but still slowly and carefully!
Once the Chilean Arbosano - Ultra-Premium EVOO is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.
Makes approximately 2 cups.
Ingredients:
| 7-9 | Whole Heads of Garlic, with the stem end sliced off. |
| 1/3 cup | Spanish Melgarejo Picual 2020 Ultra-Premium EVOO |
Directions:
Preheat the oven to 400.
In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up.
Drizzle each head generously with approximately two teaspoons of Ultra Premium Extra Virgin Olive Oil (Picual, Chiquitita, Hojiblanca)
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
Ingredients:
| 8 medium | Red New Potatoes |
| 1/2 cup | Garlic INFUSED Olive Oil ** |
| 2 tsp | Kosher Salt |
| 1 cup | Cheddar, grated |
| 1 TBSP | Chives, fresh chopped for garnish |
| To Taste | Fresh Ground Pepper |
Directions:
Preheat the oven to 400 F.
One at a time, hold each potato on a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
Pour the Garlic INFUSED Olive Oil into a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get in between the slices. Arrange the potatoes on a foil-lined baking sheet, cut side up.
Sprinkle with salt and pepper to taste, making sure to season in between the slices. Bake for 30 minutes until the edges begin to turn golden brown.
If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown. Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
Serves 4
**Chipotle Infused Olive Oil, Milanese Gremolata Infused Olive Oil, Baklouti Green Chili Fused Olive Oil, or Wild Mushroom & Sage Infused Olive Oil would also make excellent substitutions.
Ingredients:
For the Roasted Sweet Potatoes
| 2 medium | Sweet Potatoes, peeled and cut in sticks, 3" long and 1" thick |
| 2 TBSP | INFUSED Mushroom & Sage Olive Oil |
| 2 TBSP | INFUSED Vermont Maple Balsamic |
| 1 tsp | INFUSED Bologna Aromatic Herbal Salt |
| To Taste | Freshly Ground Pepper |
Toasted Pumpkin Seed & Sage Pesto
| 1/4 cup | Fresh Sage Leaves, tightly packed |
| 1/3 cup + 1/4 cup | Pumpkin Seeds, shelled and toasted |
| 1/3 cup | INFUSED Butternut Squash Seed Oil |
| 2/3 cup | Ricotta Salata, Feta, or Grated Pecorino Cheese |
| To Taste | Sea Salt and Freshly Ground Pepper |
Directions:
For the Roasted Sweet Potatoes:
Preheat the broiler or oven to 400 F.
Whisk the INFUSED Mushroom & Sage Olive Oil and INFUSED Vermont Maple Balsamic in a bowl large enough to hold the sweet potatoes. Toss the sweet potatoes in the bowl, then arrange in a single layer on a foil-lined baking sheet. Liberally season with INFUSED Bologna Aromatic Herbal Salt and pepper.
Roast for 20 minutes, flipping half way through, until the edges turn golden brown.
Toasted Pumpkin Seed & Sage Pesto:
In a food processor or blender, combine sage leaves, 1/3 cup of toasted pumpkin seeds, INFUSED Butternut Squash Seed Oil, 1/3 cup cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
To Assemble:
Arrange the potatoes on a decorative platter. Drizzle the pesto all over the sweet potatoes, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
Serves 4-6
Ingredients:
| 1 pound | Brussels Sprouts, stem end trimmed off |
| 2 large | Shallots, thinly sliced |
| 1/4 cup | Parmesan Cheese, shaved |
| 1/4 cup | FUSED Lemon Olive Oil |
| 2 TBSP | Fresh-Squeezed Lemon Juice |
| To Taste | Sea Salt and Freshly Ground Black Pepper |
Directions:
Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or with a very sharp knife.
In a large saute pan, heat the FUSED Lemon Olive Oil over medium-high heat. Saute the shallots until they just begin to caramelize on the edges.
Add the shaved brussels sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit. Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.
To serve, drizzle with additional FUSED Lemon Olive Oil and shaved Parmesan cheese.
Serves 6 Sides
Ingredients:
| 2 cups | Butternut Squash, peeled, cubed in 1" pieces |
| 1 lb | Macaroni Pasta |
| 2 cups | Guyere Cheese, shredded |
| 2 cups | White Cheddar Cheese, shredded |
| 1/2 cup | Pecorino Romano Cheese, shredded |
| 3 cups | Whole Milk |
| 1 cup | Heavy Cream |
| 1/2 cup | All-Purpose Flour |
| 1+ 4 TBSP | INFUSED Garlic Olive Oil |
| 1 TBSP | INFUSED Black Truffle Oil |
| 1 large | Shallot, finely minced |
| To Taste | Salt and Freshly Ground Pepper |
Directions:
Preheat the oven to 375 F.
Grease a 13" x 9" baking dish with INFUSED Garlic Olive Oil.
Place butternut squash cubes in a large sauce pot of hot water and bring to a boil. Reduce heat and simmer for approximately 15 minutes or until the squash is fork tender. Drain and reserve.
Bring a large stock pot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the INFUSED Garlic Olive Oil over medium heat. Add the shallot and saute until golden (approximately 2 minutes). Whisk flour into hot oil, stirring constantly for 1 minute.
Slowly pour the milk into the flour roux, whisking constantly. Add cream and continue whisking until thickened to make a béchamel sauce.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Pour the creamy mixture back into the pot with the rest of the bechamel and whisk to combine. Add all cheeses to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the INFUSED Black Truffle Oil and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Serves 6-8.
Ingredients:
| 1 large | Cauliflower, cut in to florets |
| 3 TBSP | Unsalted Butter |
| 2 tsp | INFUSED Black Truffle Gourmet Oil |
| 3 TBSP | All-Purpose Flour |
| 1 cup | Whole Milk, hot |
| 1 cup | Half & Half, hot |
| 1/2 tsp | Freshly Ground Black Pepper |
| 1 cup | Freshly Grated Gruyere, divided |
| 1/2 cup | Freshly Grated Parmesan |
| 1/4 cup | Fresh Bread Crumbs |
| To Taste | INFUSED Black Truffle Salt |
Directions:
Preheat the oven to 375 degrees F.
Sprinkle the cauliflower florets with salt and steam for 8 minutes until slightly tender but still firm. Drain.
In a heavy sauce pan over medium heat melt, the 2 TBSP of butter. Gradually whisk the flour into the melted butter until no dry spots remain. Pour hot milk and hot Half & Half into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking for 1 minute until thickened and then remove from heat.
Add 1 tsp of salt, fresh ground pepper to taste, 1 tsp of INFUSED Black Truffle Gourmet Oil, 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower into the dish and pour the sauce evenly over the cauliflower. Combine the remaining 1 TBSP of butter with the remaining 1 tsp of INFUSED Black Truffle Gourmet Oil. Toss with the bread crumbs and remaining 1/2 cup of Gruyere and layer on top of the cauliflower. Sprinkle with INFUSED Black Truffle Salt and additional black pepper to taste.
Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
Serves 6.
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