Year: 2012

Ingredients: 3 teaspoons active dry yeast 3 1/2 cups flour 1 1/2 teaspoons salt 1/3 cup lukewarm cream or half & half 1/3 cup warm lukewarm water 2 large eggs 1/3 cup sugar 1/2 cup fresh blood orange olive oil 1 teaspoon fresh grated

Ingredients 1 pound fresh, whole almonds (about 3 1/2 cups) 1/4 cup + 1 tablespoons of Organic Garlic Olive Oil 2 teaspoons fine to medium sea salt - or to taste 1/4 cup + 1 tablespoon fresh rosemary leaves

Pappardelle Pasta 2 cups all purpose flour 3 large eggs a pinch of salt Using a food processor, combine the flour and salt.  Add the eggs and process in pulses until the flour is completely moistened.  Remove the dough

Ingredients 4 cups bread flour 1 1/2 cups warm water 1/4 cup + 2 tablespoons FS17 1 tablespoon kosher salt 1 tablespoon graulated sugar 2 1/4 teaspoons or 1 packet of active dry yeast 1 teaspoon granulated garlic 1/2 cup grated Pecorino Romano Follow

Pasta Fagioli With Olio Nuovo - Hold The Pasta 1 pound Great White Northern Beans, rinsed and picked over

Ingredients For Olive Ice Cream 2 1/2 cups Half & Half 1/2 cup extraordinarily fruity extra virgin olive oil such as HojiBlanca 3 large egg yolks 1 1/2 cups granulated sugar 1/2 teaspoon sea salt 1/2 teaspoon vanilla extract Directions In a heavy

Ingredients 2 cups all-purpose flour 1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs. 1/4 cup cocoa powder 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1/4 cup very fresh, Ultra Premium extra-virgin olive

Serrano Honey Vinegar Pickled Heirloom Beets This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar. That being

Heirloom Tomatoes with Spicy Cilantro-FS17 Pesto Ingredients: 2 pounds assorted, ripe heirloom tomatoes, sliced 1/4" thick Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only,

  Truffled Cualiflower Gratin 1 large head cauliflower, cut in to florets 3 tablespoons unsalted butter 2 teaspoons white truffle oil 3 tablespoons all purpose flour 1 cup hot milk 1 cup hot half & half 1/2 teaspoon freshly ground black pepper 1 cup