Grilled Organic Whole Wheat Bread with Garlic and Rosemary Infused Oil

Serves 4

Ingredients:
4 garlic cloves, crushed
4 sprigs fresh rosemary, chopped (about 1 tablespoon)
3/4 tsp. coarse sea salt     
1 500-ml bottle extra virgin olive oil
1 pound loaf organic wheat bread

Method:

Using a mortar and pestle, finely crush the garlic, rosemary and salt together to form a coarse puree.  Pour the oil into a small saucepan, add the garlic mixture to the oil and stir over medium-low heat just until the oil is barely warm, about 5 minutes.

Prepare the barbecue for medium-high heat. Using a serrated knife, cut the loaf of bread into 3/4 inch-thick slices.  Generously spoon the infused oil over both sides of the bread slices.

Grill the bread until golden brown, about 2 minutes per side. Transfer the grilled bread to a platter and serve.  Pour any remaining infused oil mixture back into the original olive oil bottle to keep for another day.

Soup of Green Lentils and Tuscan Cabbage with Sage and Truffle Oil

Serves 4

Ingredients:
16 cups water
1 pound ham hock
2 bay leaves
1 pound green lentils, rinsed
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
½ yellow onion, peeled and diced small
3 medium carrots, peeled and diced small
1 sprig fresh thyme
2 garlic cloves, peeled and minced
2 celery stalks, diced small
1 8-ounce bunch Tuscan cabbage (Calvo Nero), stems trimmed, leaves coarsely chopped
1 teaspoon truffle oil

Method:

Combine the water, ham hock and bay leaves in a large pot. Bring the water to a simmer over medium-high heat. Decrease the heat to medium-low and gently simmer for 1 hour, occasionally skimming the stock to remove the foam that rises to the top.  Discard the ham hock or reserve it for another use.

Add the lentils and bring to a simmer over medium-high heat. Decrease the heat to medium and simmer gently until the lentils are almost tender, about 18 minutes.  Using a fine-meshed spoon, transfer half of the lentils to a baking sheet and set them aside to cool.

Continue simmering the remaining lentils until they are fully cooked and tender, about 25 minutes longer. You know the lentils are done when they can be mashed with ease when pressed between your thumb and forefinger.

Using a fine-meshed spoon, transfer half of the fully-cooked lentils (about 1 cup) to a blender. Add 1/4 cup of the stock and blend until a puree forms. Stir the lentil puree back into the soup. Season the soup to taste with salt and pepper.

Meanwhile, heat the olive oil in a heavy large saucepan over medium-high heat.  Add the onions and sauté 3 minutes. Add the carrots and sauté 2 minutes. Add the thyme, garlic and celery. Cook until the vegetable soften, about 5 minutes longer. Transfer the vegetables to the soup.

Add the partially-cooked lentils and Tuscan cabbage to the soup, and return to a simmer. Continue simmering until the cabbage and partially-cooked lentils are tender, stirring occasionally, about 10 minutes. Season the soup to taste with salt and pepper.

Divide the soup among 4 warm soup bowls. Drizzle 1/4 teaspoon of truffle oil over each bowl of soup and serve.

Baked Rhubarb with Vanilla and Grand Marnier Gratin

Serves 4

Ingredients:

1 vanilla bean, halved lengthwise
1 pound rhubarb (about 6 stalks), cut in half lengthwise then cut crosswise into 2 1/2-inch sticks)
3 tablespoons unsalted butter, melted
1 cup granulated sugar
4 large egg yolks 
1/3 cup  Grand Marnier
2 tablespoons  water

Method:

Preheat the oven to 350°F/ 160°C.  Using a small sharp knife, scrape the seeds from vanilla bean into a 13x9-inch baking dish. Add the vanilla bean, rhubarb, butter and 1/2 cup of sugar, and toss to coat the rhubarb.

Bake uncovered until the rhubarb is tender and a syrup forms, gently stirring halfway through cooking, about 25 minutes (cooking time may vary depending on the woodiness and ripeness of the rhubarb).

Whisk the remaining 1/2 cup of sugar, with the egg yolks, Grand Marnier and water in a large metal bowl to blend. Place the bowl over a saucepan of simmering water. Whisk the yolk mixture over the simmering water until pale, light and fluffy, about 5 minutes (This is now called a "sabayon").

Divide the warm rhubarb and vanilla syrup evenly among 4 to 6 plates. Spoon the warm sabayon over the rhubarb.

Using a culinary blowtorch, wave the flame quickly over the sabayon just until it becomes golden brown, about 30 seconds. You may substitute the torch with a broiler. Serve immediately.

Back to Recipes Index