4 large garlic cloves
3 Tb Fresh rosemary leaves, chopped
1 ½ tsp dried oregano
Salt and pepper to taste
½ cup freshly squeezed lemon juice (approx 4 lemons)
½ cup extra virgin olive oil
½ cup dry red wine
2 racks of lamb, cut into 8 chops each
Place garlic, rosemary, oregano 1 ½ tsp salt, and ¼ tsp pepper in food processor. Pulse until minced. Add lemon juice, olive oil, and red wine and pulse until mixed. Place chops in baking pan in single layer. Pour marinade over chops, turning to coat both sides. Cover in plastic and refrigerate 2 hours but preferably overnight.
When ready to cook, heat grill to medium-high heat. Remove lamb from marinade and sprinkle generously with salt and pepper. Grill for 4-5 minutes on each side. Remove to platter and cover tightly with aluminum foil. Let rest for 10 minutes and serve.
My Mom’s Lasagna
Every since I was a little girl I have loved this lasagna. I still have my mom’s original recipe card in my kitchen. I have even followed the lasagna sauce recipe and used it for spaghetti sauce – just have to add a little red wine or water to thin it. Enjoy! Lori
1 cup onion, chopped
1-2 cloves garlic, chopped
2 Tb California Olive Oil EVOO
1 ½ pounds ground beef
1 can ( 1 lb 12 oz) tomatoes
1 ½ tsp salt
2 cans tomato paste
1 Tb sugar
¾ tsp Oregano
½ tsp Basil
½ tsp pepper
½ lb lasagna noodles ( I love the ones that you don’t have to cook ahead of time)
½ lb mozzarella, grated
½ lb ricotta or cottage cheese
½ cup grated parmesan cheese
In large pan heat olive oil. Stir in onions and garlic and cook 5 minutes. Add ground beef and cook thoroughly. Drain off excess fat. Add all other ingredients and simmer approximately ½ hour. Pour light layer of sauce on bottom of 13 x 9 baking pan. Layer noodles, meat sauce, ricotta cheese, mozzarella, and parmesan cheese. Repeat layering above until top layer is meat sauce. Top with remaining mozzarella and bake uncovered 30-45 minutes in a 350 degree oven.
"Lori's Family Recipe"
About 25 years ago, Luciano Pavarotti, the famous Italian tenor was being interviewed and was asked about some of his favorite dishes.
He explained this simple and inexpensive dish.
A friend of mine told me about it and I have been making it ever since. We call it “Pavarotti Spaghetti.”
Prepare one pound of spaghetti in a pot of boiling water, al dente.
In a separate bowl, add an entire bulb of fresh garlic, minced, 4 ounces of California Olive Oil Company “Robust” EVOO, one 6 oz can of tomato paste, and one entire bunch of parsley, coarsely chopped. Mix these wonderful ingredients together but do not heat.
Drain pasta, and quickly return it back to the hot cooking pot. Mix in the other ingredients, dust with grated parmesan cheese, salt to taste, and serve.
Warning – it is not for the faint of heart or for non-garlic lovers.
"From Kurt, the garlic lover of the bunch"
Best Ever Chili Beans
4 pounds chuck roast or any lean roast – cut into 1 inch cubes
5 Tb California Olive Oil Company EVOO
½ tsp ground red pepper
2 cups chopped onion
2 Tb Chili Powder
1 Tb Salt
1 ½ sp Oregano
1 ½ tsp Cumin
2 cups Beef Broth
1 quart tomatoes - processed in food processor
2 – 8 oz cans Tomato paste
1 tsp sugar
2 Tb Corn Meal
Heat olive oil in a large stock pot, add cubed beef and brown. Add all ingredients except corn meal and simmer until tender (about 3 hours). Cook about 1 pound of pinto beans while meat is cooking. Add to chili and simmer about another ½ hour or more. Stir in corn meal to thicken and cook another few minutes.
Rosemary Garlic Potatoes
8-10 russet potatoes chopped in ½ inch cubes
5-6 fresh rosemary sprigs, washed and rosemary leaves cut off (approx ½ cup)
5-6 garlic cloves, minced
¼ - ½ cup extra virgin olive oil
Salt and pepper to taste
Blanch cut potatoes in boiling water for 4 minutes. In large bowl combine potatoes, fresh rosemary, garlic, and olive oil and toss to coat. Layer on foil lined baking sheet and sprinkle with salt and pepper. Bake at 400 degrees approximately 15 minutes or until browned.
Duncan's Butternut Squash Risotto
4 cups vegetable stock
¼ cup California Olive Oil Company EVOO
1 small onion chopped
2 cups Arborio rice
1 cup dry white wine
12 oz (3 cups) cubed butternut squash
Nutmeg, grated – to taste
Salt and Pepper to taste
2 Tb butter
7-8 leaves of fresh sage, slivered
1 cup Parmigiano-Reggiano
Bring vegetable stock to a simmer in a sauce pot, reduce heat to low.
Heat a medium skillet over medium-high heat and add olive oil. When olive oil ripples, add the onions and soften 4-5 minutes while stirring. Add rice and toast 2-3 minutes more. Add wine and cook it out completely, stirring occasionally - approx 2-3 minutes. Ladle in vegetable stock at intervals, a couple of ladles at a time, allowing the liquid to evaporate each time. Risotto will cook 25 minutes total. Stir in the fresh butternut squash into the rice during the last 3 minutes of cooking time. Season with nutmeg, salt, and pepper to taste. In the last minute of cooking time, stir in butter in small pieces. Add sage slivers, parmesan cheese and serve.