Epicurean Recipes Showcase

In a dry skillet over low heat, add 2 tablespoons of Epicurean Extra Virgin Olive Oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.
Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.
In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.

Preheat oven to 350 degrees.
Liberally salt and pepper chicken.
In large Dutch oven, add Epicurean Arbosana Extra Virgin Olive Oil and heat to medium high temperature.
Add chicken and saute, turning, about 20 minutes or until brown on all sides.
Remove chicken to warm tray. Reserve 2 - 3 tablespoons of fat.
Add onion, peppers, and celery and cook for 4 minutes.
Add spices and garlic and cook for 1 minute.
Add rice and saute a few minutes until rice is coated with oil and glistening, about 1 minute
Add wine and reduce.
Add chicken broth, stirring. Add bay leaf.
Bring to a boil and add tomatoes.
Arrange chicken on top and sprinkle with remaining 3/4 teaspoon of salt and ground pepper.
Cover. Place in 350 degree oven for 40 minutes.
When done stir in lime juice and cilantro.

Preheat oven to 350 degrees Season chicken with salt and pepper Toss with Epicurean Extra Virgin Olive Oil and brown on both sides in a wide fry pan or skillet over high heat Remove from heat, add wine, stock, thyme, and garlic cloves Cover and bake for 1 1/2 hours Remove chicken from oven, let rest for 5 to 10 minutes

For the Strawberry Basil Balsamic Glaze: In a bowl mix together the jam, Epicurean Strawberry Balsamic Vinegar, and 2 T. chopped, fresh basil. Stir until combined and set aside. For the Almond Crusted Chicken: Add the almond flour/meal, almonds, salt, pepper, and granulated garlic into a re-sealable bag. Rinse the chicken and dry off, and place in the bag shaking to coat one piece at a time. Place on wire rack on top of roasting pan and bake for 20-25 minutes (depending on thickness and size of breasts) or until chicken is cooked through (165 degrees), and the coating is starting to turn golden brown. You can also place the chicken under the broiler for an additional few minutes to get a nice crust. Keep an eye on it so it doesn’t burn. On the Plates: Slice the almond crusted chicken into strips. Drizzle with Epicurean Basil Extra Virgin Olive Oil, and top with Epicurean Strawberry Basil Balsamic glaze. Finish with fresh basil garnish.

1. Prepare all vegetables and place in largest roasting pan you own
2. Gently toss vegetables with 25 Star Aged Balsamic Vinegar and Epicurean Arbequina Extra Virgin Olive Oil, salt and pepper
3. Allow vegetables to marinate for 40 minutes, gently tossing every 10 minutes
4. Heat grill on high
5. Once hot reduce to medium
6. Working in batches, grill the vegetables until tender and lightly charred all over.
7. The key to getting those great grill marks is to not shift the vegetables too frequently once they have been placed on the hot grill
8. These vegetable can be served hot off the grill or at room temperature

Combine all ingredients except Epicurean Garlic Extra Virgin Olive Oil.
Make into patties and grill
Brush your burger buns with Epicurean Garlic Extra Virgin Olive Oil and grill to add a tasty flavor as well. Enjoy!

1. Trim lettuce hearts by discarding outside leaves.
2. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Place on a plate cut side up. Dress each half with: Epicurean Arbequina Extra Virgin Olive Oil, salt, pepper and cheese.
3. Place on pre-heated grill, on medium-high heat, cut side up. Grill until cheese begins to melt, turn over.
4. At this point you may want to give lettuce an additional splash of Epicurean Arbequina Extra Virgin Olive Oil. Continue to grill for approximately 3 minutes.
5. Remove to serving plate, cut side up. Once again before serving give lettuce an additional splash of Epicurean Arbequina Extra Virgin Olive Oil.
6. This dish is especially attractive and delicious if served with a drizzle of Epicurean 25 Star Aged Balsamic Vinegar.

1. Preheat oven to 350 F.
2. Butter and flour 9x5 inch loaf pan.
3. Combine eggs, yogurt, sugars, Epicurean Blood Orange Olive Oil, and vanilla.
4. Whisk together flour, almond meal, salt, baking powder, and baking soda. Add gradually to wet ingredients. Mix just until combined. Fold in sliced almonds.
5. Pour the batter into the loaf pan and bake for 40 minutes or until knife comes out of center clean.

In a large bowl, toss together the greens, onion, walnuts, blue cheese and lemon zest. Mix in the apple and avocado just before serving with Epicurean Sicilian Lemon Aged Balsamic Vinegar.

Combine apple, cheese and bread crumbs. Set aside. Flatten chicken breast between sheets of waxed paper to ¼ inch thickness. Divide apple mixture between chicken breast and roll up each breast. Secure with toothpicks. Put Epicurean Butter Extra Virgin Olive Oil in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add Epicurean Champagne Aged Balsamic Vinegar and ¼ cup of water. Cover and simmer for 15 to 20 minutes or until chicken is no longer pink. Transfer chicken to a serving platter. Combine 1 tbsp. water and cornstarch and stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken and garnish with parsley.

1. Add the apricots to water & cook on low for 10 mins.
2. Add the brown sugar, Epicurean Champagne Aged Balsamic Vinegar, cinnamon, cloves, & mustard seeds.
3. Simmer for 25 mins. Remove from heat
4. Chop the apricots and use the apricots and syrup over pork chops, ham, or chicken.

Can be refrigerated up to 2 weeks

1. In a pot boil add the risotto boil over high heat. Add asparagus and cook until just tender, about 3 minutes. Remove asparagus and risotto.
2. Heat vegetable broth in a small saucepan over medium-high heat until it comes to a simmer, then reduce heat to low so it is at a bare simmer while you prepare the risotto.
3. Heat Epicurean Lemon Extra Virgin Olive Oil in a medium saucepan over medium-high heat. When it shimmers, add shallots and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are softened but not browned, about 2 minutes.
4. Add ladlefuls of broth to risotto stirring frequently and tasting regularly adding to the saucepan gently fold in asparagus, tarragon, parsley, and butter. Taste and, if necessary, season with more salt and pepper.

1. Preheat oven to 400 degrees.
2. In a large bowl, combine the first 8 ingredients. In another bowl, whisk together egg, milk, Epicurean Bacon Infused Olive Oil, and Epicurean Extra Virgin Olive Oil.
3. Fill greased muffin cups two-thirds full.
4. Bake at 400 for 15-20 minutes or until toothpick comes out clean.
5. Cool pan for 5 minutes on a wire rack before removing muffins. Serve warm and refrigerate leftovers.

Preheat oven to 425 degrees coat an 8 inch square (or similar size) metal baking pan with Epicurean Extra Virgin Olive Oil.

Mix together Epicurean Honey Ginger Aged Balsamic Vinegar and Epicurean Arbosana Extra Virgin Olive Oil, lemon juice, salt and pepper in small bowl.

Cut pears in half lengthwise, hollow out the core and slice a small piece off the other side so they will lie flat when served. Brush all over with the glaze and place cored-side down in the prepared pan.

Bake the pears for 30 min. basting halfway through with the glaze. Gently turn them over. Baste again and place a piece of Brie in the hollow of each pear. Bake until then pears are tender and the Brie is slightly softened, 3 to 5 min. Sprinkle each pear half with 1 teaspoon pistaschios.

1. Place the flour, garlic powder, salt and pepper into a plastic bag. Shake to mix, then add the pork chops, and shake again to coat. Shake off the excess flour.
2. Heat the Epicurean Onion Extra Virgin Olive Oil in a large skillet over medium heat. Cook the pork chops until golden-brown on both sides, about 5 minutes per side.
3. Add the chopped onions and cook for about 5 minutes.
4. Pour in the Epicurean Pear Aged Balsamic Vinegar and chicken broth. Bring to a boil, then reduce heat, and simmer until the pork chops are no longer pink in the center, approximately 3 to 4 minutes.
5. Remove the pork chops to a serving platter, then stir the lemon zest and capers into the pan. Continue simmering a few minutes until the sauce has thickened.

1. Mix Epicurean Traditional Aged Balsamic Vinegar and Italian Herb Extra Virgin Olive Oil
2. Season to taste with salt & pepper
3. Cut bread on a bias
4. Dip bread & sprinkle with Parmigiano~Reggiano cheese

1. Place chicken in a shallow dish or large zip lock plastic bag. Pour the Epicurean 25 Star Aged Balsamic Vinegar over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
2. Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade.
3. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
4. Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato.
5. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

Preheat oven to 425ₒF. Line a 15x10-inch baking pan with foil. Place broccoli in prepared pan. In a small bowl, combine oil and vinegar. Drizzle broccoli with vinegar mixture and, if desired, sprinkle with salt and pepper; toss to coat.
Roast 10 minutes or until broccoli is crisp-tender and edges are light brown. Top with cheese. Before serving, drizzle with additional vinegar.

1. Cook pasta according to package directions
2. Break the smoked salmon into bite sized pieces. Heat 2 Tbs. of Epicurean Basil Extra Virgin Olive Oil over medium heat and sauté leeks or onions for 2 minutes. Add garlic and salmon pieces. Add the lemon juice, zest and capers. Add salt & pepper to taste.
3. Toss salmon mixture with hot pasta. Drizzle with remaining olive oil and top with parmesan cheese.

In a bowl mix together the jam, Epicurean Cranberry/Raspberry Aged Balsamic Vinegar, and 2 T. chopped, fresh basil. Stir until combined and set aside.

In a large soup pan over the stove, heat olive oil. Add in onion, garlic, salt and pepper. Sauté over medium-high heat until translucent. Stir in celery and carrots. Sauté for an additional 5 minutes.
Add bay leaves, diced tomatoes, vegetable broth and beans. Bring to a boil, reduce heat and simmer for 20 minutes. While soup cooks, cook quinoa per directions on package. When ready to serve, add in frozen corn and quinoa. Stir until corn has thawed. Garnish with fresh parsley and additional pepper if taste.

1. Preheat oven to 425 degrees.
2. Arrange bread slices on a baking sheet, and coat with cooking spray. Sprinkle with desired amount of salt and pepper. Bake 8 min. or until toasted.
3. Process beans and next 3 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Toss together olives and next 2 ingredients. Spread bean mixture on toasted bread slices, and dollop with olive mixture. Garnish, if desired.

To shred beet, insert hand in plastic sandwich bag to avoid staining hands. Peel beet using swivel blade vegetable peeler. Using the coarse side of a box grater, shred beet to get ¾ cups. Save remaining beet for future use. Shred carrots and apple. Place shredded beet, carrots and apple in a bowl, mix to combine. Add walnuts and green herbs on top of mixed fruit and vegetables. Set bowl aside. For dressing, in a small bowl whisk together Epicurean Lemon Extra Virgin Olive Oil, salt and 3-4 grinds of black pepper, continue until salt dissolves. Pour dressing over salad and toss until well coated. Serve within one hour.

Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of Epicurean Blood Orange Extra Virgin Olive Oil. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.
Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of Cranberry-Pear Balsamic whisked together with 2 tablespoons of Epicurean Blood Orange Extra Virgin Olive Oil, and set aside.
In a medium size bowl, whisk the remaining Epicurean Cranberry-Pear Aged Balsamic Vinegar with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

1. Preheat the oven to 375 degrees.
2. Line a baking sheet with aluminum foil.
3. Wash and scrub beets thoroughly.
4. Place the whole beets onto the baking sheet and enclose the beets with another sheet of foil.
5. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they’re done by piercing the beet with a paring knife. If it slides into the center of the beet with little resistance, the beets are done.
6. Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them.
7. Cut the beets in to 1” wedges, circles, or crinkle cut.
8. Place the beets into a glass jar with a lid and cover with 2 cups of Epicurean Honey Ginger Aged Balsamic Vinegar or enough vinegar to just cover.
9. Refrigerate the beets for 24 hours and enjoy.

Heat Epicurean Dark Chocolate Balsamic in stockpot and sauté onion and garlic for 10 minutes till soft. Add the spices and mix thoroughly. Add tomato sauce, beans, and 1/3 of the total bean liquid. If chili is too thick for your taste, add more of the bean liquid until desired consistency is reached. Simmer slowly about 15 minutes. Add Epicurean Dark Chocolate Balsamic.

1. Drain beans, reserving liquid.
2. Heat oil in a deep pot. Sauté beans, parsley, dill, onions, and carrots for 3 minutes.
3. Add bay leaves, orange peel, tomato paste, 2 cups reserved liquid from beans and 2 cups water.
4. Stir and cook for 30 minutes.
5. Salt and pepper, to taste

1. In a medium saucepan, heat regular garlic and onions in Epicurean Mission Extra Virgin Olive Oil.
2. After about a minute add black garlic and season with the salt and pepper.
3. When regular garlic and onions are translucent, add kale, Epicurean Truffle Extra Virgin Olive Oil, Epicurean Traditional Premium Aged Balsamic Vinegar, and water. Cover for a few minutes to steam.
4. Once the kale has wilted, toss it carefully to evenly distribute seasoning. Allow the kale to steam until most of the liquid has evaporated.

Making the syrup:
In a small saucepan, combine all of the Simple Syrup ingredients. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by 1/3 and slightly syrupy, about 15 minutes. Let the syrup cool and then drain into a glass jar.

Making the Sangria:
Pour the red wine into a 3-quart pitcher. Stir in all the other liquids, but only ¼ of the Simple Syrup (add more syrup for sweeter sangria). Add the fruits and refrigerate overnight. Serve in tall glasses over ice. Garnish with a tablespoon of the fruit.

1. Turn your grill on!
2. Place pork chops on a plate and season with cinnamon, thyme, salt and pepper on both side and press into the pork chop.
3. In a small saucepan over low heat blend the Epicurean Blackberry Aged Balsamic Vinegar, water, and a pinch of salt. Stir frequently while simmering 3-5 minutes.
4. Remove ½ of the mixture and baste the pork chops.
5. Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
6. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. Re-glaze each side of the pork chops 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop.
7. Once your pork chops are all done cooking, add to plate and top with the remaining Epicurean Blackberry Aged Balsamic Vinegar that has been simmering and thickening up.

1. Preheat the oven to 300 degrees.
2. Toss all the ingredients except the black pepper and Epicurean Italian Herb Extra Virgin Olive Oil on a baking sheet, and bake until the tomatoes have released their juices and shriveled slightly, about 1 hour. Stir every 15 minutes, and if the sugars begin to burn, add a bit of water to the pan. When cooked, season with pepper and Italian seasoning.
3. Season the haddock on both sides with salt and pepper.
4. Preheat a small frying pan over medium-high heat, and add the Epicurean Italian Herb Extra Virgin Olive Oil.
5. Cook the haddock 2 minutes per side and remove to plates.
6. Top with the tomato salsa.

1. Preheat oven to 350. Spray a 9 inch Bundt pan with cooking spray and dust with flour.
2. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the Epicurean Blood Orange Extra Virgin Olive Oil.
3. In a separate bowl, mix the flour, baking soda, salt, cinnamon. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan.
4. Bake 1 hour in the preheated oven until a knife inserted in the cake comes out clean.

Preheat
oven to 400. Prepare marinade by whisking the first seven ingredients together. Place the chicken and the marinade into a Ziploc bag. Refrigerate for at least 3 hours or up to 24 hours, occasionally tossing the chicken to evenly coat with marinade. Roast in the oven for about an hour until the chicken is cooked through. When the chicken is done, transfer to a serving platter and tent with foil. Spoon the sauce over the chicken. Garnish with chopped parsley and zest

1. Break eggs into a wide, shallow bowl; beat lightly with a fork.
2. Stir in milk.
3. Over medium-low heat, heat griddle or skillet coated with a layer of Epicurean Blood Orange Extra Virgin Olive Oil.
4. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds
5. Turn to coat the other side.
6. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown.
7. Turn and brown the other side.
8. Re-coat pan with the Epicurean Blood Orange Extra Virgin Olive Oil after each batch.

1. Heat the blood orange olive oil in large skillet over medium heat. Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown. Remove from skillet and set aside. Drain the skillet.
2. Place the tequila, Epicurean Blood Orange Extra Virgin Olive Oil, lime juice, soy sauce, honey, chili powder and cumin in same skillet. Cook over medium heat until boiling.
3. Add chicken wings and return to a boil. Reduce heat to medium-low, cook stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked.

To make the Blueberry Herb Vinaigrette:
Whisk Epicurean Tuscan Herb Extra Virgin Olive Oil, Epicurean Blueberry Aged Balsamic Vinegar, and Dijon mustard, and set aside
To make the Honeyed Walnuts:
Preheat oven to 400. Combine olive oil and honey in a bowl. Add walnuts, and stir to combine. Place on baking sheet and spread out in a single layer. Place in oven for about 10 minutes; stir halfway through cooking. Remove from oven and sprinkle with sea salt. Spread onto parchment paper that has been sprayed with cooking spray and set aside to cool.
To assemble the salad:
Either in a large bowl or on individual serving plates, arrange arugula and spinach. Add blueberries, feta cheese, and sliced red onion. Drizzle with vinaigrette (toss if in a large bowl), and scatter walnuts over the top. Serve immediately.
This salad is also wonderful with some sliced, grilled chicken breast over the top!

Mix together the seasonings: sage, salt, pepper and garlic. Rub over tenderloin. Place ½ cup of water in slow cooker. Add the tenderloin in cooker. Cook on low for 6-8 hours. An hour before the roast is finished, mix together the ingredients for the glaze in small sauce pan: Darhkorse Smoked Brown Sugar, cornstarch, Epicurean Maple Aged Balsamic Vinegar, ½ cup water and soy sauce. Use a medium heat and stir until mixture thickens, about 4 minutes. Brush roast with glaze 2 or 3 time during the last hour of cooking. (For more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.) Serve with remaining glaze on side.

Add the flank steak to a large baking dish and season it with the salt and pepper. In a bowl, whisk together the Epicurean Extra Virgin Olive Oil, Epicurean’s Smoked Brown Sugar, and garlic cloves, then cover the steak with it and place it in the fridge to marinate. Marinate 2-12 hours.
Grill or broil to taste. For broiling, move the oven rack as close as possible to the heat source and preheat the broiler. Place the steak on a broiler pan or baking sheet and broil on each side for about 3-5 minutes.
Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve it immediately with the Chimichurri.

Whisk/sift the dry ingredients (minus the yeast) together in a large mixing bowl. Set aside while
you proof the yeast.
Add the yeast, sugar (or 1 teaspoon honey), warm water and milk into a bowl and whisk together. Let stand for 5 - 7 minutes, until the yeast is puffy.
Add the yeast, sugar (or 1 teaspoon honey), warm water and milk into a bowl and whisk
together. Let stand for 5 - 7 minutes, until the yeast is puffy.
Pour the yeast mixture, followed by the eggs, Epicurean Butter Extra Virgin Olive Oil and honey and stir until combined. You can use a stand mixer with the paddle attachment here, mixing for 2 - 3 minutes, or simply beat with a whisk for 1 - 2 minutes. Transfer the dough to a greased 9" loaf pan, cover with a tea towel and set in a warm place to
rise for 30 minutes, until it has doubled in size.
While the dough is rising, preheat the oven to 375 degrees F.
When the dough has finished rising, brush with the egg or milk wash and bake in the center of
the oven for 35 - 40 minutes, until browned and hard on top. You should be able to tap on the
top of the loaf and hear an almost hollow sound.
Let cool in the loaf pan for 5 - 10 minutes, then transfer to a wire rack and cool completely
before slicing.
This bread is best served when toasted, and keeps on the counter for 1 - 2 days. To
maximize it's freshness, slice the entire loaf, wrap it in foil and freeze until you're ready to use it.

Cut bread crosswise into 1 inch slices to within ½ inch of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into ¼ inch slices & cut slices into small slices. Place cheese into bread cuts.
In a small bowl, mix Epicurean Butter Extra Virgin Olive Oil, green onion and seeds; drizzle over bread. Wrap in foil & place on baking sheet. Bake 15 mins at 350, unwrap & bake 10 mins longer or until cheese is melted.
Slice & serve.