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Happy New Year from the Olive Bar! |
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We're excited to have Nance' Rocha back in the tasting room this month with all new culinary classes Here's the schedule:
January 14th: Chili, Honey Cornbread, Southwest Salad, Chili Relleno Casserole, Pear Salad
January 28th: Vegetable Soup with Pasta & Sausage, Salad, Chicken Tortilla Soup, Salad
February 11th~ Valentines Dinner "Singles & Couples": Chicken Parmesan, Grilled Asparagus, Pomegranate Salad, Chocolate Orange Torte with Ganache
Learn about working with outstanding Olive Oils & Vinegars. Classes are from 6:30 - 8:30p.m. and are $25.00 per person. Sign up now as these classes fill up very quick! |
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Lemon Blueberry Pound Cake
- 2 C granulated sugar
- 3/4 C Meyer Lemon Olive Oil
- 4 large eggs
- 3 C all-purpose flour, divided
- 2 C fresh or frozen blueberries
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 C sour cream
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1/2 C powdered sugar
- 4 tsp. lemon juice
Preheat oven to 350. Beat first 2 ingredients at medium speed.
Add eggs one at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 tablespoons flour and blueberries in a small bowl and toss well.
Combine remaining flour, baking powder, baking soda and salt.
Add flour mixture to sugar mixture alternately with sour cream.
Fold in blueberry mixture, lemon juice and vanilla; pour
cake batter into a 10-inch greased bundt pan.
Bake at 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan.
Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.
Broccoli Rabe with Garlic & Chili
4 bunches broccoli rabe (about 4 pounds total)
Fine sea salt
5 tablespoons Olio Nuevo Extra-Virgin Olive Oil
3 large garlic cloves, thinly sliced
Large pinch red pepper flakes
Freshly ground black pepper
Cut off and discard 1 inch from stem ends of broccoli rabe. Separate leaves from thick flower-topped stems. Trim and discard thin stems from leaves.
Bring a large pot of salted water to a boil. Fill a large bowl with ice and cold water. Add leaves to boiling water; as soon as water returns to a boil, use tongs to remove leaves from water. Submerge leaves in ice water, then transfer to colander to drain; transfer leaves to a large bowl. Add stems to the same pot of boiling water; cook until almost tender, about 2 minutes. Drain stems and submerge in ice water, then drain again; add to bowl with leaves.
Combine oil, garlic and red pepper flakes in a large skillet; warm over low heat, stirring occasionally, until garlic begins to color, about 2 minutes. Add leaves and stems to pan, turning occasionally, until leaves and stems are warmed through and stems are tender, about 5 minutes. Season to taste with salt and pepper. Serve warm. |
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Here's to another great year with you, our valued customers.
Cheers!
Ed, Don Eduardo, Chrystie, Michelle, Sandy, Nance', Connie, Cindy, Russ and Miranda
The Olive Bar
everything olive & more 232 E. Campbell Avenue
Campbell, California 95008
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