Eggplant Involtini with Basil Oil
Olive Oil 2 Large Tomatoes, peeled and seeded 1Clove Garlic 6-8 Basil Leaves 1 Small Eggplant ½ Cup Swan Creek Farms Organic Ricotta 1 Large Egg Yolk 2 Tbls Freshly Grated Parmigiano Reggiano Salt & Freshly Ground Black Pepper Basil Oil for drizzling ( see below) Coat the bottom of a small saucepan set over moderate heat with a film of olive oil, add the tomato, garlic and 2 whole basil leaves, season with salt & pepper. Bring the mixture to a simmer and cook until thickened,... Read More
Grilled Asparagus with Tomato Basil Relish & Valdeon
Grilled Asparagus with Tomato Basil Relish & Valdeon Serves 4 24 Baby Asparagus Spears (locally sourced if possible) 2 Large Heirloom Tomatoes or Vine Ripe Tomatoes – Chopped 1 Medium Red Onion- Diced ¼ Cup Fresh Sweet Basil- Chopped 4 Tbls Extra Virgin Olive Oil 4 Tbls Red Wine Vinegar 4oz. Valdeon Spanish Cheese (cow & goat) 6oz. Pancetta- Chopped & sautéed until crisp 10 Year Aged Balsamic Vinegar Grilled Asparagus Preheat a grill. Cleaning- Trim off the... Read More
