FIORE Olive Oils and Balsamic Vinegars Giveaway

 Balsamic Berry and Ricotta Bruschetta

Think of your favorite olive oils and balsamic vinegars. Now imagine those oils bursting with flavors like Meyer lemon and tart lime, or raspberry, blueberry or peach balsamic. And more! Think of how you could enjoy them on so many foods--especially with summer upon us. The fresh vegetables and fruits that are so bountiful this time of year, and not to mention grilling. A splash of a flavorful oil or vinegar can take any dish from good to “oh-my-word-what’s-your-secret-ingredient?!”

A while back, Billy and I were having dinner with friends at their home. It’s always a lovely feast when we dine with Mars and Allison. This one time was different, though. Allison made a vinaigrette that I literally could not get enough of. Seriously. I had it on my salad. I had more salad just to have more vinaigrette. She made fresh bread with oil for dipping. I skipped that and poured some of her vinaigrette in a dish to dip my bread in. I ran my grilled chicken through more of it that I’d poured in my plate. I could not stop inhaling this dressing. there was something about it that made me not able to stop eating it. 

When I asked what it was made with, she told me how simple it was. Meyer Lemon Olive Oil and Blueberry Balsamic Vinegar from FIORE Artisan Olive Oils and Vinegars. She did a 50/50 blend of the two and shook it up in a jar. That was it. I knew right then and there that there was no way I could go on at home without these magical ingredients. That Monday, I contacted Nancy O’Brien at Fiore and asked if she’d be interested in sponsoring a giveaway here on my blog and she said yes. I was over the moon because I just want to tell everyone how fantastic these oils and vinegars are. Trust me, you won’t be disappointed! I'll never have a FIORE-free home again--these will always be stocked and ready to go.

You can read more about FIORE here on their site. They’re located in Maine in two locations, Bar Harbor and Rockland. If you’re lucky enough to be in the area, you can enjoy the tasting rooms at both locations for a truly delicious experience. You can also order directly from their site. If you’re planning a trip to Maine this summer, be sure to add FIORE Artisan Olive Oils and Vinegars to your itinerary! From their site:

“FIORE, which means "blossoming flower" in Italian, truly captures the essence of our venture into the education and exploration of extra virgin unfiltered olive oils and aged balsamic vinegars in our tasting room. From Tuscany to Greece, Tunisia to Portugal, Spain and Northern California in the northern hemisphere then from Chile to Australia and New Zealand in the southern hemisphere, our tasting rooms enable you to go on a global tour of the purest, freshest oils and the most flavorful balsamic vinegars of Modena while benefiting from the numerous attributes of health first-hand.”

I’ve had the opportunity to test drive a few of these oils and vinegars, and let me say--there are so many ways to enjoy these! I’ll show you a few here, but don’t let me limit your imaginations. We’ve had them in salads, of course, but a bit of the vinegar splashed in a pan sauce is wonderful! Drizzle some piping hot grilled meats or vegetables with a flavored oil and some fruity vinegar and you’ll be in heaven. Marinades will never be the same when you use these--you’ll wonder how you ever lived without them, like I did.

First up, homemade white pizza which is basically pizza dough, drizzled with olive oil and sprinkled with cheese and perhaps some good Italian seasoning. Basic, right? And good in it’s own right. But how about some fresh, tender Spring greens drizzled with Organic Persian Lime Olive Oil and Raspberry Balsamic Vinegar piled up on top of your hot, fresh pizza? Oh man, it’s like you’ve died and gone to heaven.

White Pizza topped with Green Salad

A couple of weeks ago, we grilled some sausage and I made veggie kabobs to go along with them. I didn’t season the kabobs first, but after they were grilled, tender and steamy, I removed the peppers, onions and small potatoes from the skewers and tossed them with salt, pepper, FIORE Meyer Lemon Olive Oil and fresh chopped rosemary. It took grilled veggies over the top with flavor!

Grilled Veggie Kabobs drizzled with Meyer Lemon Olive Oil

I made a couple of desserts, too. They’re both incredibly simple to make, but people will think you worked hours on them. The first is a Berry and Ricotta Bruschetta. There isn’t even a recipe--that's how simple it is, but here’s what I did:

Balsamic Berry and Ricotta Bruschetta

1. Mix a little honey and orange zest into some ricotta cheese, to taste. Set aside in the fridge.

2. Slice some strawberries and toss them with some blueberries, honey or a bit of sugar, and some Fiore Raspberry Balsamic Vinegar.

3. Toast some baguette slices and then spread them with some of the ricotta mixture, then top with some of the fruit. Drizzle with a bit more vinegar if you like, then add some fresh cracked black pepper over the top and enjoy!

Balsamic Berry and Ricotta Bruschetta

Raspberry Balsamic Truffles

These are incredible and only get better with age. Store them in the fridge, of course.

1. Follow this easy truffle recipe, leaving out the Chambord. Instead of adding the Chambord, add 2 ½ tablespoons of FIORE Raspberry Balsamic (or balsamic flavor of your choice) and 2 teaspoons of Fiore Roasted French Walnut Oil when the chocolate is completely melted and smooth.

2. You can form these into round truffles if you prefer, but I find this method easier, less messy, and also--when someone’s got a fabulous tasting truffle melting on their tongue, they don’t generally care if it’s round or square. I'm still snacking on a stash of these in the fridge, and they're so tart, sweet and rich!

   Raspberry Balsamic Truffles

 Giveaway!

Nancy at FIORE has been very generous and is giving away three pairings of her lovely olive oils and vinegars to three lucky readers! I have three separate pairings for you guys:

These are all 375 mL (12.7 oz)  bottles and can be shipped in the US only. 

1. Summer Peach Balsamic paired with Roasted French Walnut Oil

2. Raspberry Balsamic paired with Organic Persian Lime Olive Oil

3. Blueberry Balsamic paired with Meyer Lemon Olive Oil

   Use the Rafflecopter widget below to enter! I’ll choose three random winners next Friday, May 24th and let the winners know by email. 

a Rafflecopter giveaway

30 Days of Grilled Cheese with Land O'Lakes

Yes--30 days full of grilled cheese ideas just for you! Not all from me, of course, but from 30 different bloggers. Land O’Lakes is celebrating Grilled Cheese Month, which is starting today and continuing for the month of April, with 30 different ideas for grilled cheese sandwiches using their classic American Cheese and their 4 Cheese Italian Blend.

My perfect grilled cheese? It includes the Land O’Lakes 4 Cheese Italian Blend, a tangy raspberry mustard, smoked apple Chardonnay sausage, and sliced apples, all griddled to perfection on sourdough bread. My daughter told me this was the best sandwich she’s ever had, and I have to agree--we love it!

It’s got everything covered--crispy, buttery edges, it’s slightly sweet from the mustard, a nice crunch from the apples, smoky sausage, and that fantastic blend of Asiago, Romano, Parmesan and American cheeses in the 4 Cheese Italian Blend. It’s a sandwich full of great taste and texture!

Did you know that Land O Lakes® Deli American Cheese is the number one seller in America? It’s true. They’ve been producing cheese for over 90 years, so they definitely know what they’re doing. Moms, Dads and kids love how versatile it is, and it tastes great. My daughter knows if I try to sneak another American cheese by her--she loves good old LOL American. And she finds it funny the the deli sticker on the package says LOL. Don’t forget that with grilling season approaching, you can add it to your favorite cheeseburger recipes!

How amazing is this? Pin a Meal. Give a Meal. Throughout April until May 1, Land O’Lakes will donate $1 to Feeding America every time someone pins or repins a Land O’Lakes recipe on Pinterest. That’s eight meals for a hungry family when you pin a recipe—and eight more every time anyone else repins it. Giving goes viral. Find your favorite Grilled Cheese recipe to pin on landolakes.com. So please get those pins going and feed some hungry folks!

Elle’s Grilled Cheese, aka Grilled Cheese with Smoked Sausage, Raspberry Mustard and Sliced Apple

Makes one sandwich

2 slices sourdough bread
Raspberry jam with spicy deli mustard stirred in, to your taste preference
1 Smoked Apple Chardonnay Sausage, or your favorite (I had a 4 pack from Trader Joe’s)
1 small apple (I used Fuji), cored and thinly sliced
4 slices Land O Lakes® 4 Cheese Italian Blend
Butter for grilling the sandwich, as much as you may need

First off, mix the raspberry jam and deli mustard in a small bowl. Adjust to your taste and set aside. Now, my sourdough bread was large, so I needed about ¼ cup of jam and 1 tbsp mustard, but amounts are up to you.

Slice the apple and the sausage and set aside. I like to slice the sausage on an angle for larger pieces and more bread coverage.

Heat your pan or griddle to just over medium heat. Spread the raspberry mustard on the bread and when the pan is hot enough, melt some butter in it--about 1 tbsp. You may also just butter your bread, but my butter was straight out of the fridge--too hard to spread on bread.

Place one slice of bread in the pan, mustard side up. Place two pieces of cheese down on the bread, followed by the sausage slices and then the apple slices. Place two more pieces of cheese over the apples, and add the second piece of bread, mustard side down, of course.

When the bottom bread slice is golden brown and toasty, use a spatula to carefully flip the sandwich over. I usually add more butter while I have the sandwich on the spatula--just have your butter ready to go and within reach.

When the bottom of the sandwich is golden brown, remove from the pan, let it cool for a couple of minutes and slice. Serve with your favorite soup or chips.

Visit Land O’Lakes online for more information and recipe ideas, and be sure to check out the other 29 grilled cheese ideas from the other bloggers in the series! Oh, and remember to pin those grilled cheese recipes and help to feed the hungry!

Click on the logo below to follow along and get more fantastic grilled cheese recipes!

Disclosure: this post was sponsored by Land O’Lakes as part of the Kitchen Play Sidecar series. All opinions given are my own.

Chilean Sea Bass and Filet Mignon

As a member of The Foodie Blogroll, we get to work with some great sponsors and this time around, it’s Certified Steak and Seafood Company.

Read through to the end of this post to see how you can win a $50 Gift Certificate to Certified Steak & Seafood Company!

The lucky winner is Martha Cantrell. Congratulations, Martha!

I was sent some of their Chilean Sea Bass and Filet Mignon to try out. We were so impressed! Everything arrives beautifully packaged and ready for you to thaw out and enjoy.

A bit of info from the company:

“Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.
 
Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.
 
They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.”

“Buttery Prime Angus Filet Mignon

If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.

Each Prime angus filet is slow aged,  custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.

Chilean Sea Bass

A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this soft, tender and smooth fish is a smart and healthy purchase. Impress your family or give as a memorable gift. Facts: Easy to Cook, Wild Caught, 3rd Party Certified, Product of Chile.”

Visit the Certified Steak & Seafood website! Use coupon FBR125D to get $25 off your order.

My 17 year old took a look at this plate and said "I remember making this exact dinner out of Play Doh!" How hilarious is that?!

To cook the filet, get it to room temp and season it well with salt and pepper. Heat the oven to 400 degrees and get an oven safe skillet nice and hot. Really, nice and hot. Add enough olive oil to coat the bottom of the pan and add each filet. Cook for 2.5 minutes on one side and using tongs (not a fork!), flip each to the other side. Make sure you get some of the oil in the pan under each filet. Cook it for 2.5 more minutes and then add a tablespoon of butter to the pan.

Pop the pan in the oven for 2 more minutes and remember when you take it out that the handle is hot. Add another tablespoon of butter to the pan and tilt the pan carefully toward you. Using a spoon, baste each filet with the melted butter for about a minute. Remove the filets from the pan and set aside to rest for at least 5 minutes.

Put the pan back on the heat and add about 1/2 cup of red wine. Add a couple tablespoons of balsamic vinegar, a teaspoon of grainy Dijon mustard, and a teaspoon or so of agave or honey. Let it cook down for about a minute, taste and adjust for seasoning, and serve it with the rested filets.

To serve on the side, I quartered one pound of baby Portobellos and sautéed them in a bit of oil and butter for a few minutes. Add 3 minced garlic cloves, a good glug of red wine and 1 teaspoon of beef soup base. Add some black pepper and keep sautéing the mushrooms until they’re nice and dark and rich. Again, this is all to taste.

For the Sea Bass, heat the oven to 450 degrees. Pat each filet dry and place in a foil lined pan. Season with salt, pepper and Italian seasoning. Drizzle each filet with olive oil and lemon juice. Add about 1/4 cup of white wine to the bottom of the pan. Place a pat of herbed butter (I used a Trader Joe’s butter that has garlic and herbs in it.) or regular butter on the top of each piece of fish.

Bake for 17-20 minutes. The fish will flake easily when done.

So as you can see, each of these can be cooked very simply, even on a weeknight. Don’t’ feel limited to special occasions when you can make any night special!

$50 Gift Certificate Giveaway!

1. So easy to enter. Just leave a comment here on this post and let me know what you'd most like to try from Certified Steak & Seafood Company. 

2. If you'd like any extra entries, you can share anywhere you like: Facebook, Twitter, Google+, Pinterest, etc. It's not required, but you can earn an extra entry for each share. Just leave a separate comment here on this post letting me know that you did.

I'll choose one winner (US only, please) in one week, on Friday, March 8th. Good luck!

This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

Traditional Chicken and Rice by Lidia Bastianich (Win the cookbook!)

This dish just screams come in from the cold and fill your belly. It’s loaded with flavor, along with chunks of tender chicken and perfectly creamy rice. Filled with tiny bits of carrot, celery and onion, and some parmesan cheese that’s been stirred in until melty--it’s comfort food at it’s best. “Here is a dish that rivals risotto for flavor but is much simpler to make,” Lidia says about this dish.

The randomly chosen winner of the cookbook is Jen B. Congrats, Jen, and thank you to everyone that entered! 

I love Lidia Bastianich--I always have. She not only makes the most amazing Italian food, but I find her comforting. Her voice is calming to me. I want to be in her kitchen and have her talk me through making all of her recipes. Weird? Of course not! If you like more information on Lidia, check out her site, Lidia’s Italy. It’s filled with information, including recipes, a blog, Lidia’s appearance schedule, and more.

I recently received a copy of her new book, Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees. I’m in love with this cookbook! These recipes are the ones that you’ll want to make and share with the ones you love. These aren’t over complicated dishes to make, either. There are no crazy long ingredient lists using fifteen pans to prepare and serve. They’re family style--and suitable for weeknight dinners as well as hearty Sunday dinners.

From the book’s dust jacket: “Lidia Bastianich—one of the most beloved chefs and authors in America—presents her most accessible and affordable cookbook to date, a gathering of the recipes that have become her go-to meals for her very own family. But these are not only Lidia’s personal favorites; this book is a love letter to her fans. Here, she is giving us the recipes for dishes that you have raved and written about over and over—the best, the most comforting, and the most delicious dishes in her repertoire.

  From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia’s Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate.”

This chicken and rice dish is a convenient one pot meal, and it’s ready quickly enough to be a weeknight meal, but also wonderful on those cold weekend afternoons and evenings. It’s also an inexpensive meal. I’m going to give you one warning, though. It’s filling! It’ll stick to your ribs, for sure. Take a serving that’s a little less than how hungry you feel, then go back for more if you think you need it. I’ve made this about five times already, and I still haven’t gotten this though my head. It’s just so tasty that I can’t help myself. It’s also husband and kid-approved, and let’s just say that it isn’t pretty when we fight about who gets the leftovers.

Traditional Rice and Chicken

Riso alla Pitocca by Lidia Bastianich
Serves 4-6

1 1/2 pounds boneless skinless chicken thighs
1 cup onion cut into 1 inch chunks
1 cup carrot cut into 1 inch chunks
1 cup celery cut into 1 inch chunks
2 cloves garlic, peeled (I use 3, or 4 if they're smallish)
1/2 cup extra virgin olive oil
1 tbsp kosher salt (I use 2 teaspoons. Always better to start with less and season later!)
1 fresh bay leaf (I use 2 dried bay leaves)
1 cup dry white wine
5 cups hot chicken or turkey stock (I use Better than Bouillon, which explains why I use less salt.)
2 cups Italian short grain rice, such as Arborio or Carnaroli (For great creamy risotto texture, don't substitute.)
2 tbsp butter
3 tbsp chopped fresh Italian parsley
1/2 cup Grana Padano or Parmigiano-Reggiano cheese, plus more for passing

Trim any extra fat from the chicken and cut the thighs into 1 inch chunks, set aside. In a food processor, mince the onion, carrot, celery and garlic into a fine textured pestata. Not a puree, not large chunks, but in between--minced.

Pour the olive oil into a large saucepan with a lid, and set over medium high heat. (Seriously, a large pan. At least a 12 inch pan with a fairly high side, or a large saucepan. This dish grows as it cooks.) Stir in the pestata and and season with one teaspoon of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried.

Toss in the chicken and the bay leaf (or leaves), and sprinkle with one more teaspoon of the salt. Cook until the chicken is browning and caramelizing. Raise the heat and add the wine, stirring and deglazing the pan. Cook until the most of the wine has evaporated. While stirring, pour in the hot stock and the rice. Bring to a boil over high heat, then cover and reduce the heat to keep it bubbling gently (a nice low-ish simmer). Cook for 14-17 minutes (It's 14 for Lidia, and about 17 minutes for me.), or until the rice and chicken are fully cooked and the rice is a creamy consistency.

Turn off the heat and drop in the butter, stirring until it's completely incorporated, then stir in the parsley and the 1/2 cup of grated cheese. Check for seasoning  now. Spoon into pasta bowls and serve immediately with additional cheese to pass around at the table.

• As you can see, I forgot the fresh parsley. D’oh!
• This is a great dish to make and take to a friend/family in need of some nourishing love. New parents, friends dealing with a crisis, sick friends--you get the idea.

________________________________________________________________________

Giveaway!

Alfred A. Knopf/Random House Has generously offered to give a copy of Lidia’s Favorite Recipes to one of you! And entering is so easy…

• Just leave a comment here. That’s it!
• If you’d like additional entries, you can share this on Facebook, Twitter, Pinterest or Google+. Leave an additional comment for each share here on this post letting me know you did.

I’ll choose the random winner (US only) on Thursday, January 31st. Good luck!

Disclaimer: I was provided with a review copy of Lidia's Favorite Recipes at no cost to me. Alfred A. Knopf/Random House will be providing the prize for this cookbook giveaway and will send the prize directly to the winner. I did not accept monetary compensation for this post. All opinions expressed are my own.

Herbed Cocktail Onions and Olives

This is one of my favorite little snacks/nibbles. It’s so simple to make, and it can be served at your most sophisticated dinner parties, or served up in a little bowl just for you while you relaxing at home with a book and a glass of wine. It transforms simple Kalamata Olives and Pickled Cocktail Onions into something that you won’t be able stop eating. Add some lightly salted mixed nuts on the side and you have perfection. I found it at the Rowes Wharf Bar in Boston.

You know those places that you can walk into from a noisy street and within seconds, be transported to a spot that’s quiet, cozy and comfortable? It almost feels like home, but there are no kids or dogs asking for your attention every five minutes. Yeah, you know what I mean!

The Rowes Wharf Bar at the Boston Harbor Hotel is one of our favorite quiet spots. Just look at it, with it’s comfy chairs, dark wood, and non-trendy atmosphere. The staff is incredible, too. They’re there to see to what you want or need, even before you know you need it--always very attentive, refilling glasses and snacks. On one occasion, there was a table of…I want to say kids, because they were so immature, but they weren’t--they were young professionals--still, old enough to know better. They were about ten of them, and they were loud, which I can live with. It’s a bar, after all. Then they had to get louder and start using miscellaneous expletives and totally embarrassing themselves. Someone must have complained (I swear it wasn’t us!), because our waitress went to their table and quickly and quietly got the situation under control. They shut the heck up and we profusely thanked her. See? They’re looking out for you!

The bar snack at Rowes Wharf Bar is this mix of little onions and olives, served alongside mixed nuts. You think it won’t be anything special, but oh, it’s a bit briny from the olives and onions, salty, crunchy--and they'll just keep replenishing your supply! The olives are velvety and the onions give you that little pop--I could go on and on about it, but I’ll just give you the recipe. Oh, how did I get the recipe? I emailed the concierge at the hotel, and she asked the chef. He was kind enough to share and I’m forever grateful!

Herbed Cocktail Onions and Olives

Chef Daniel Bruce, Boston Harbor Hotel
  
2 cups Pitted Kalamata Olives
2 cups Pickled Cocktail Onions
1/4 cup Balsamic Vinaigrette
1/4 cup chopped fresh herbs,including Parsley, Basil, Thyme and Chives
Salted Mixed Nuts (to serve alongside)

Drain the olives and onions, and put them in a bowl with the vinaigrette and herbs, then toss to incorporate everything.

Store in a covered container and refrigerate for at least four hours so the flavors can mingle.

Serve with nuts and your favorite beverages.

• The balsamic vinaigrette mellows the onions and olives and takes the edge off so they’re a bit more pleasant on the taste buds, and not so sharp. So even if you think the olives and onions will be strong and overpowering, they’re not.

See the archway in the middle of this picture? The hotel entrance where the bar is located is just to the left of the archway. When you’re done at the bar, you can head out this back way and walk along Boston’s Harborwalk at Rowes Wharf. It’s just beautiful with all of the boats docked and the fresh ocean breeze--and the views are spectacular!