Scalloped Potatoes and Ham

scalloped

It has been said that eternity is two people and a ham.  You may have had a ham for your Easter dinner, and be thinking along those same lines right about now.  The following recipe is guaranteed not only to be a crowd pleaser, but to use up a good deal of that leftover ham!  The recipe is adapted from one by Ree Drummond, The Pioneer Woman.  Marisolio’s Tuscan Herb Infused Olive Oil adds a subtle and flavorful touch.

Scalloped Potatoes and Ham

  • 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
  • 2 Tablespoons Butter
  • 1 Tablespoon Marisolio Tuscan Herb Infused Olive Oil
  • 1 whole Yellow Onion, Diced
  • 3 cups Diced Ham
  • 1-1/2 cup Half-and-half
  • 1-1/2 cup Heavy Cream
  • 1/4 cup Flour
  • Black Pepper to Taste
  • 1 Cup Grated Cheddar Cheese
  • 1 Cup Grated Monterey Jack Cheese
  • Chopped Parsley

Preheat oven to 350 degrees.  Butter a large casserole dish.

Heat butter and Tuscan Herb Olive Oil  in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

If you would like to purchase Marisolio’s Tuscan Herb Infused Olive Oil, stop by the shop at 488 Main Street, Murphys, CA, visit our website, or give the shop a call at (209) 728-8853.

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Cinco De Mayo Class

cinco de mayoLet’s go loco and cook up some wonderful foods from our neighbor to the south. Chefs Nicole Sass and Shauna Hawkins know how to celebrate Mexican heritage and pride with some fabulous Cinco De Mayo recipes. Fast, flavorful and easy to make, our menu consists of some old favorites and some updated classics: Shauna’s Famous Mexican Rice, Refried Beans, Two Minute Salsa, Guacamole, Hand Made Tortillas, and Chile Verde. Some demonstration and some hands on cooking! Join us!

Class is scheduled for Tuesday, April 22 at 10:00 and again at 6:00 PM.  Class fee is $30, with a discount of $5 if you “bring a friend” who signs up as well.  This class promises to be a terrific one and will be well worth your time to attend.  We are Marisolio Tasting Bar, located at 488 Main Street, Murphys, CA.  Give us a call at (209) 728-8852 to sign up by phone.

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Easter Brunch Blueberry French Toast

blueberries
This month Marisolio‘s recipes are focusing on eggs, and one of my favorite recipes calls for a full dozen of them!

I debated with myself as to whether or not I should share this recipe, as my culinary reputation was built on it.  It is so good though, in all conscience, I think it needs to be made often, so I decided to share it with you.  It is the perfect recipe for an Easter Brunch, as you can assemble it the day ahead of time.  If you have men or teenagers in the family, I guarantee that they will be asking you to make “that blueberry thing” again and again!

This recipe features Marisolio’s Wild Blueberry Balsamic Condimento.

Blueberry French Toast

1 loaf French bread, sliced and cut into 1 inch cubes
2  8 ounce packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries, rinsed
12 large eggs
1/4 cup maple syrup
2 T. Marisolio Wild Blueberry Balsamic
2 cups milk

Grease 13” pan.  Place half the bread cubes evenly in the pan.  Scatter cream cheese over bread and then scatter blueberries over all.  Arrange remaining bread cubes over the top.  In a large bowl, combine eggs, syrup, Marisolio Wild Blueberry Balsamic, and milk.  Pour over bread mixture.  Cover and chill overnight.

Next day, bake casserole at 350 degrees for 30 minutes, covered with foil.  Remove foil after 30 minutes and cook for 30 more minutes, until puffy.    While casserole bakes, make Blueberry Syrup.* Top blueberry casserole with some of the Blueberry Syrup, and pass the rest at the table.

Blueberry Syrup

1 cup sugar
2 T. cornstarch
1 cup water
1 cup blueberries
1 T. Marisolio Wild Blueberry Balsamic
1 T. butter

In a small saucepan, combine the sugar, cornstarch, Marisolio Wild Blueberry Balsamic, and water over medium heat.  Cook 5 minutes until thickened, stirring.  Add 1 cup blueberries and simmer, stirring for 10 minutes.  Add butter and blend.

*You can make the blueberry syrup one day ahead if you wish.

You can get your bottle of Marisolio Wild Blueberry Balsamic by stopping by the shop at 488 Main Street, Murphys, by ordering online from our website, or by giving us a call at 209-728-8853.

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Tax Day Cocktails

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Tomorrow is Tax Day, and I think that calls for a drink.  Whether you have filed for an extension, or already have parted with your hard earned cash, this cocktail is guaranteed to ease the sting.  Don’t be alarmed at the inclusion of Balsamic in the drink;  it is delicious!  The recipe features Marisolio’s Strawberry Balsamic Condimento, which if you haven’t tried….well you should!

Strawberry Balsamic Cocktail

2 ripe strawberries, hulled, plus 1 for garnish
1 teaspoon aged Marisolio Strawberry Balsamic vinegar
1/2 ounce fresh lime juice
1 ounce simple syrup
1 1/2 ounces vodka
Freshly ground black pepper

  1. In a mixing glass, muddle 2 of the strawberries with the balsamic, lime juice, and simple syrup.
  2. Add the vodka and top with ice. Shake vigorously.
  3. Either strain into a rocks glass over fresh ice or into a chilled martini glass.
  4. Top with a twist of fresh ground black pepper. Garnish with the remaining strawberry.

You can get your bottle of Marisolio Strawberry Balsamic by stopping by the shop at 488 Main St., Murphys, by ordering online from our website, or by giving us a call at 209-728-8853.

 

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Passover Matzo Balls

matzo ballsPassover begins April 14, and it just wouldn’t be right not to have matzo ball soup at some point during the week of Passover.  In Israel, Passover is the seven day holiday of the Feast of Unleavened Bread, with the first and last days observed as legal holidays and as holy days involving abstention from work, special prayer services, and holiday meals.  The holiday commemorates the emancipation of the Israelites from slavery in ancient Egypt.

The following recipe is adapted from one of Ina Garten’s (The Barefoot Contessa), and features our Milanese Gremolata Olive Oil, which gives the matzo balls a lovely hint of lemon zest and mint.

MATZO BALLS

4 extra large eggs, separated
1/2 cup good chicken stock
1/4 cup Marisolio Milanese Gremolata Olive Oil
1/2 cup minced fresh parsley
2 tsp kosher salt, plus more for egg whites
1 cup matzo meal

Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.

Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop.  Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once.  Remove and serve hot in chicken soup.

You can get your Marisolio Milanese Gremolata Olive Oil by stopping by the shop at 488 Main Street, Murphys, CA, by ordering from our website, or by giving us a call at 209-728-8853.

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Thai Green Curry Chicken

Thai green curry chicken

I have a hard time keeping Marisolio’s Cilantro Roasted Onion Olive Oil in my cupboards because my husband uses it up so fast!  One of our favorite recipes in which to use this product is Thai Green Curry Chicken.  Since April is Celebrate Thai Culture month, it seems a good time to share it with you.  It is a fast week night meal and I promise you will enjoy it.

THAI GREEN CURRY CHICKEN

1 pound boneless chicken, cut into one inch cubes
1 T. dark soy sauce
1 T. all purpose flour
2 T. Marisolio Cilantro Roasted Onion Olive Oil
2 T. green curry paste
2 green onions, with tops, choppd
3 cloves garlic, peeled and finely chopped
1 tsp fresh ginger, peeled and finely chopped
2 cups coconut milk
1 T fish sauce
1 T. dark soy sauce
1 T. white sugar
1/2 cup cilantro leaves, chopped

Toss chicken first in 1 T. dark soy sauce, then in the flour, coating pieces evenly.  Heat Cilantro Roasted Onion Oil in a large skillet over medium high heat.  Place chicken in skillet, cook and stir chicken until browned, about 5 minutes.  Remove chicken.

Reduce heat to medium and stir in curry paste.  Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger.  Cook an additional 2 minutes.  Return chicken to the skillet, stirring to coat with the curry mixture.  Stir the coconut milk, fish sauce, 1 T soy sauce, and sugar into the chicken curry mixture.  Allow to simmer over medium heat for 20 minutes until the chicken is tender.  Serve garnished with cilantro leaves and over fragrant basmati rice.

You can get your own Cilantro and Roasted Onion Olive oil by stopping by the shop at 488 Main Street, Murphys, or by ordering online at our website, or by giving us a call at 209-728-8853.

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Truffles

black truffle

I know.  Too look at, it isn’t beautiful.  You might even say to yourself, “Whoever first thought to eat that?”

Often called the diamond of the culinary world, a truffle is a rare, edible mushroom that is considered to be a delicacy due to its intense aroma and characteristic flavor. They have a firm texture and are most often shaven on top of food before serving, although they can also be used to infuse flavor into dishes.  Truffles grow underground in symbiotic relationships with trees and are difficult to find; as a result, they are usually harvested in the wild by trained hogs and dogs.

As cooking dissipates their flavor, truffles are most often served raw. They can be sliced, scraped, or grated on top of ready-to-serve dishes, sauces, or soups. They also pair well with fattier foods, such as cheeses, butters, oils, and eggs.

Infusing flavor into foods creates another use for the truffle.  Marisolio’s Black Truffle Oil is made by using the tea method which steeps ripe truffles for extended periods of time in olive oil.  This closely guarded proprietary process yields a heady and complex black truffle oil.  No extracts or chemicals are used in its production.  It is fantastic in cream based soups, risotto, pastas, and mashed potatoes.

Marisolio’s White Truffle Oil and Black Truffle Oil are both on sale this month.  What a great opportunity for you to save on something that is usually a splurge!  Come by the shop at 488 Main Street, Murphys, CA, call us at (209) 728-8853(209) 728-8853 or visit our website at www.marisolio.com

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On Sale In April

on sale now

Marisolio has eight of our most popular extra virgin olive oils on sale this month.  We hope you will come by the shop at 488 Main Street in Murphys, CA and see what we have to offer.  If an in-person visit isn’t feasible, check out our website at http://www.marisolio.com or give us a call at (209) 728-8853 to order by telephone.

Discounted at 10% this month are:

Butter Olive Oil
Black Truffle Oil
Tuscan Herb Olive Oil
Wild Mushroom and Sage Olive Oil
Picual EVOO
Hojoblanca EVOO
Manzanillo EVOO
White Truffle Oil

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Change in Policy

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To all our Customers:  For a number of reasons, we have had to cancel our policy of giving a discount when we refill your clean Marisolio bottles.   We will no longer be able to refill used bottles or recycle used bottles from our customers.  We are avid supporters of recycling, and hope that you will continue to recycle your glass bottles responsibly.

Marisolio offers some attractive ways in which our customers can save when shopping with us.  If you are local, please continue to shop with us on Tuesdays and Wednesdays, when we offer a 10% local discount.  We also have a Frequent Buyer Program that will provide our customers with a free medium sized Balsamic when the card is filled up.  For our customers who are outside our local area, we offer free shipping when you fill a shipping box with six small bottles or four medium sized bottles.  This is a substantial savings with the continued rise in the cost of postage.

Thank you for your understanding and continued patronage.  Please visit us soon at 488 Main Street in Murphys, CA, or shop online at http://www.marisolio.com.

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Easter Picnic Class

picnic basket

Spring is the time of year we shake off the cold of winter and return to doing some of our favorite outdoor activities.  A spring picnic is the perfect thing for the entire family to enjoy.  Fresh air, spring flowers, exercise, and delicious picnic food is a treat anyone would appreciate.  Add in an Easter Egg hunt for the kids, and everybody will be a happy camper. Marisolio is pleased to assist getting you in the Springtime frame of mind with our Easter Picnic class.

Resident chef Nicole Sass plans a combination of demonstration and hands on instruction for a portable dinner your family will love.  The current menu under consideration is Plum Glazed Ham, Fingerling Potato Salad, Radish Celery and Snap Pea Slaw, Strawberry Rhubarb Fruit Bars and an Easter Bonnet Cocktail.

Class is scheduled for Tuesday, April 8 at 10:00 AM and again at 6:00 PM.  Class fee is $30, with $5 off on your tuition if you bring a friend who also enrolls. Call the shop at (209) 728-8853 to register, or stop by to sign up in person at 488 Main Street, Murphys, CA.

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