Our little town of Murphys is pulling out all the stops for a spectacular Presidents Weekend Wine Event. The Calaveras Wine Grape Alliance sponsors this annual event, which is now in its 20th year. The event is not only a great opportunity to sample the wines of Calaveras County, but to explore the town of Murphys and the many delightful shops we have to offer.
We hope that Marisolio will be on your list of places to visit when you are in town for the event. We offer outstanding olive oils and balsamic vinegars for tasting (and for sale). We have over 30 balsamics in stock at the present time, as well as over 30 olive oils. Our knowledgeable staff will be delighted to assist you. Our customers tell us that after visiting half a dozen wine tasting rooms, a visit to our shop is a wonderful change. Plus, our tasting experience can be enjoyed by visitors of all ages!
We are located at 488 Main Street in Murphys. If you are not able to make it to the event, we hope you will explore our website for recipes, and on line ordering. If you prefer, you can give us a call at (209) 728-8853
Once again, Marisolio has some of our most popular products on sale during the month. This February, we are featuring the following products at a discounted price:
Wild Mushroom and Sage Olive Oil
Chipotle Olive Oil
Arbequina Olive Oil
Alfoos Mango White Balsamic
Black Currant Balsamic
We would love to invite you to stop by our shop to do a tasting of these wonderful oils and balsamics. We are located at 488 Main Street in Murphys. You can also order from our website www.marisolio.com, or by telephone at (209)728-8853.
Just in time for Valentine’s Day, Marisolio has discounted our Dark Chocolate Linguine. The price is 10% off while supplies last.
What in the world would you do with Dark Chocolate Linguine? Well, the pasta comes with a delicious recipe, but you can also play it simple. Place the cooked deep rich chocolately flavored pasta on serving plates, top with fresh raspberries, good quality chocolate syrup, and top with sweetened whipped cream. If you flavor the whipped cream with your favorite liqueur, this simple recipe becomes a treat that will long stand in your guests’ memories and the perfect ending to that romantic Valentine’s dinner.
Stop by Marisolio, at 488 Main Street, Murphys, to pick up a package while we still have it in stock.
Marisolio recently received a big shipment of our Pappardelle brand dried pastas, including many gluten free varieties. The pastas are priced $7 each, or 3 packages for $20. These gourmet pastas from Denver, Colorado make meal preparation so quick and simple. With varieties such as Garlic Chive, Pappardelle, Sweet Potato Orzo and Whole Wheat Lemon Chive Spaghetti, you can get a great dinner on the table in no time. Move beyond boring plain pasta and see just how good the best pasta made in the United States is!
Each package of pasta comes with its own recipe, but with a little imagination and some of our delicious flavor infused Olive Oils, you can also come up with your own simple recipes that your family will enjoy.
Stop in the shop to see the outstanding selection of our pastas. Do keep in mind our good selection of delicious gluten free varieties for those who require a wheat free diet. We are located at 488 Main Street in Murphys.
Anet Reclusado returns to Marisolio on Tuesday, February 9, to teach this special class on preparing a romantic meal for that special someone in your life. Emphasis will be on romance, candlelight and delicious food to celebrate this special day dedicated to love. Anet is newly married herself, and has planned a menu full of romantic flavors.
Appetizer: Asparagus rolls with Prosciutto and Basil Ricotta
Salad: Spinach, Quinoa and Strawberries
Entrée: Spicy Salmon
Dessert: Figs and Chocolate Tartlettes
Class will be held on Tuesday, February 9 here at Marisolio. We will offer both a 10:00 AM session as well as a 6:00 PM session. Class fee is $30. Call the store at (209) 728-8853 to make your reservation now. Looking forward to seeing you in class!
488 Main Street
This Ginger Sesame Salmon recipe is so easy to make. And if you haven’t tried Marisolio’s Dark Toasted Sesame Oil, don’t wait another minute to get some. It is a must in your pantry, and far better quality than what you can get at the grocery store. Order online at www.marisolio.com.
- 1/4 cup Marisolio Manzanillo or other mild varietal olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Marisolio Dark Toasted Sesame Oil
- 2 tablespoons brown sugar
- 2 cloves garlic, pressed
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame seeds
- 4 green onions, thinly sliced
- 4 salmon filets
For the Honey Ginger Glaze
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 1 teaspoon Marisolio Dark Toasted Sesame Oil
- 1/2 teaspoon Sriracha, or more, to taste
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon sesame seeds
- To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.
- In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, Marisolio Dark Toasted Sesame Oil, brown sugar, garlic, ginger, sesame seeds and green onions.
- In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
- Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
- Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
- Serve salmon immediately with honey ginger glaze.
If you are interested in trying more gluten free recipes, this class is for you. Popular local chef Melanie Klann will show us how to make gluten free pizza and a couple of gluten free breads. Studies have shown that a gluten free diet aids digestion, promotes energy, has neurological benefits, and reduces chronic inflammation. Join us for a lively discussion and demonstration of how to make gluten free pizza and more.
Class is scheduled for Tuesday, January 26, with both a 10:00 AM session as well as a 6:00 PM session. Cost of the class is $30, and at this point, we still have a few spots left in both sessions. Class will be held at Marisolio, 488 Main Street, Murphys. Give us a call at (209) 728-8853 to register by telephone.
This recipe for Cheesy Cauliflower is sure to be a hit, even with folks who think they don’t care for cauliflower. This winter vegetable is delicious as prepared in the recipe below. You can pick up some Koroneiki Olive Oil (on sale during the month of January) and some Traditional 18 Year Aged Balsamic next time you visit Marisolio at 488 Main Street, Murphys, CA. You can also order online at www.marisolio.com.
1) Prep your cauliflower by cutting off the green parts and then chopping the vegetable into florets. Try to get them evenly sized.
2) Toss the cauliflower florets with olive oil, salt and pepper, and dried marjoram (or thyme).
3) Lay your seasoned cauliflower onto a baking sheet. Spread them out so they are in an even layer.
4) Bake at 400 degrees for 20 minutes, turning once halfway through.
5) Add cauliflower back to the bowl and toss with 2 tablespoons of balsamic and half of the Parmesan cheese.
6) Add back to the baking sheet and bake for another 5 minutes.
7) Serve sprinkled with leftover Parmesan cheese.
Marisolio has recently received shipment of some new pour spouts we think our customers will enjoy. The new spouts are an improved design consisting of a rubberized cork and colorful enamel or stainless closeable spout. These pour spouts help one control the amount of product dispensed from the bottles and also eliminate drips.
The colorful spouts can be used to differentiate at a glance your bottles of dark balsamics, white balsamics and olive oils. At $4.50 each, we think they are a great deal!
Pick some up the next time you visit the shop at 488 Main Street, Murphys. They can also be easily slipped into a package to be mailed out if you desire. Give us a call at (209) 728-8853 to place your order.
Marisolio’s Brownie Cake: It doesn’t get any easier than this. Combine and mix in an ungreased 8 inch baking pan- 1 cup sugar, 1 1/2 cups flour, 1 tsp baking soda, 4 Tablespoons cocoa powder. With a spoon, make three holes in the dry mix. Put one of the following in each hole: 1 tsp vanilla, 1 Tablespoon Marisolio Tangerine Balsamic, 4 Tablespoons Marisolio Blood Orange Olive Oil. Pour one cup water over all and mix well. Bake at 350 for 40 minutes.
Red Quinoa Salad: Cook one cup red quinoa according to package instructions, chill. Combine in a bowl one cup diced red peppers, one cup diced celery, 1/2 cup each diced carrots and cucumber, 1/3 cup diced onion. Add to chilled quinoa and stir to mix. Blend 1/2 cup Marisolio Koroneiki Olive oil, 1/2 cup Marisolio Lemongrass-Mint Balsamic, 1 tsp black pepper and 1 tsp sugar. Pour dressing over quinoa and vegetables. Chill 8 hours. Serve on lettuce or stuff in tomatoes.
Apricot Glazed Chicken: In a small saucepan over medium heat, melt 1 Tablespoon butter. Add 1/4 apricot preserves, 1 1/2 Tablespoons Marisolio Apricot Balsamic, 1/4 teaspoon dried red pepper flakes, and a pinch of salt. Bring to boil, reduce heat to medium low and simmer until slightly thickened, 3 to 5 minutes. Season one cut up chicken with salt and pepper. Grill chicken according to your preferred method. Remove chicken from grill and brush glaze on all sides. Return chicken to grill for one or two minutes until glaze is carmelized. Be sure not to burn. Brush chicken with any leftover glaze and serve.