The dish is the creation of award-winning chef Paul Bartolotta. He personally prepared them at the conference. I’ve written about Chef Bartolotta and most recently featured his marinated carrots. One quick warning: Fava are t

Source: http://chefs.californiaoliveranch.com/recipes/extra-virgin-olive-oil-recipe-chef-paul-bartolottas-fava-beans/

Serves 4

Vegetables
2 green zucchini
2 yellow squash
4 beets

Vinaigrette
3/4 cup red wine vinegar
2 cups extra-virgin olive oil
4 medium shallots, finely diced
2 teaspoons salt
2 teaspoons pepper

Garnish
2 cups pecans, toasted
2 small jalapenos, seeded, deribbed, and finely diced
4 medium carrots
2 cups vegetable oil

4 heads frisee, torn into bits
8 tablespoons freshly cracked pink peppercorns

To prepare the vegetables: Wash the zucchini and squash. Cut a 2-inch section from each. Cut the outer firm portion in very fine julienne; discard the seed portion.

Peel the raw beets and cut into very fine julienne. Set aside.

To prepare the vinaigrette: In a deep bowl, whisk the vinegar and oil together. Whisk in the shallot, salt, and pepper. Set aside.

To prepare the garnishes: In a saute pan over high heat, roast the pecans until they release their aroma and brown slightly. The oil will come out as the nuts warm. Add the jalapeño, stir together, and set aside.

Using a mandolin or very sharp knife, cut the soft outer portion of the carrot in very fine julienne, 1/8-inch thick. Do not use the woody core. In a deep heavy saucepan over high heat, heat the vegetable oil to 365° F. When the oil is hot, lower the carrot into the oil with a fork; take care to avoid spatters or the hot steam. Keep the carrot moving in the oil with the fork for 1 to 1-1/2 minutes, until crisped. Remove and drain on paper towels. Set aside.

To serve: Divide the frisée among the salad bowls. Divide the zucchini and squash julienne among the salads and toss. Drizzle vinaigrette over the salads. Spoon the pecan-jalapeño mixture over the salads, and top with fried carrots. Sprinkle with pink peppercorns.

This is one of the most comforting dishes imaginable, with the creamy polenta and an aromatic serving broth as the foils to a poached egg. Add a second egg and serve with a tossed salad and some crusty bread for a casual supper.

Serves 4

Porcini Broth
2 tablespoons dried porcini mushrooms
3-1/2 cups chicken stock
1/2 cup dry Marsala wine
Salt and freshly ground black pepper to taste

Polenta
3 cups water
1/2 cup polenta (coarsely ground corn meal)
2 tablespoons grated Pecorino Romano cheese
Salt and freshly ground black pepper to taste

Poached Eggs
1 tablespoon vinegar
Pinch of salt
4 extra-large eggs

Topping
Four 1-ounce slices Taleggio or Teleme cheese
Truffle oil or extra-virgin olive oil

To make the broth: Soak the porcini mushrooms in warm water to cover for 1 hour. Strain the liquid through a fine-meshed sieve and reserve; chop the mushrooms. Combine the mushroom water, chicken stock, and Marsala in a medium saucepan. Add the mushrooms to the pan and bring the broth to a boil over medium-high heat. Reduce heat and simmer for 45 minutes. Season with salt and pepper. Set aside.

To make the polenta: Bring 1-1/2 cups of the water to a boil in a medium saucepan. Add the polenta to the remaining cold water. Slowly whisk the polenta mixture into the boiling water, lower heat, and continue to cook for 20 minutes, stirring frequently. Stir in the cheese and season with salt and pepper.

To make the poached eggs: Fill an 8-inch saute pan or skillet with water. Bring the water to a boil over high heat, then reduce to a simmer. Add the vinegar and salt. Crack the eggs, one at a time, into a saucer and slide them into the simmering water. Poach for 3 to 4 minutes. Remove the cooked eggs gently from the pot with a slotted spoon. Transfer the eggs to a bowl of ice water and set aside until needed.

To serve: Preheat the oven to 350 F. Put 4 heatproof shallow soup bowls on a baking sheet. Spoon 1/2 cup polenta into each of the bowls. Press 1 slice of cheese into each serving of polenta. Bake in the preheated oven until the cheese begins to melt into the polenta, about 4 minutes. Meanwhile, reheat the broth.

Reheat the poached eggs in the hot broth for 30 seconds. Remove the eggs with a slotted spoon and place on top of the cheese. Divide the broth among the bowls and drizzle the truffle oil or olive oil over it.

Note: The broth may be made up to 3 days in advance and refrigerated, tightly covered. The polenta may be prepared and the eggs may be poached up to 3 hours in advance. Reheat the polenta over low heat, stirring constantly.

In the hands of James Beard 2003 ‚“Best Chef‚” Eric Ripert, the humble tuna salad achieves perfection . Thin seared slices of tuna are arranged on a bed of greens and chopped mixed herbs, dressed with truffle vinaigrette. The tuna is seasoned with rock salt, pepper, and thyme, then seared; when sliced, the red center is revealed, surrounded by the seared edges. Infused truffle oil and balsamic vinegar add a final touch to the plates.

Serves 4

Vinaigrette
1 black truffle, chopped
7 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon truffle juice
1 teaspoon Dijon mustard
Salt and freshly ground pepper to taste

Tuna
One 12-ounce tuna loin, about 1 inch thick
Ground rock salt and freshly ground pepper to taste
1 tablespoon chopped, fresh thyme
2 tablespoons extra-virgin olive oil

Salad
4 cups assorted greens
1 cup chopped mixed herbs (chervil, mint, basil, dill, tarragon, and parsley)

2 tablespoons balsamic vinaigrette

To prepare the vinaigrette: Place the chopped truffle in the oil and warm over medium heat for 3 to 4 minutes. Set aside and let the truffle infuse the oil. Strain, reserving the chopped truffle and the infused oil separately. When the oil is again room temperature, proceed with the recipe.

In a small bowl, whisk together the vinegar, truffle juice, and mustard. Whisk in 1/2 cup of the infused truffle oil, a little at a time, until emulsified. Season to taste with salt and pepper.

To prepare the tuna: Season the tuna on both sides with thyme, rock salt, and pepper. Spoon the olive oil over the tuna.

Preheat a large grill pan, saute pan, or skillet over high heat. Sear the tuna for 1 minute; turn and sear for 45 seconds. Remove from heat.

To prepare the salad: Toss the greens with the chopped mixed herbs and reserved chopped truffle. Add the vinaigrette and toss to coat.

To serve: Cut the tuna into thin slices; it will be very rare in the center. Mound dressed greens in the center of each salad place. Arrange slices of tuna on one side of the salad mixture. Drizzle the remaining infused truffle oil and balsamic vinegar around the tuna.

Pompano is one of the most delicious members of the Jack family of saltwater fish,which includes amberjack, permit, and yellowtail. It ranges in size from 1 to 3 pounds and has firm, sweet flesh. In this presentation Chef Susser bakes the whole pompano–which has been larded with thyme sprigs, in ale and serves it on a bed of delicious red bean-pumpkin stew. The chef scatters whole allspice berries in the baking pan; however, the home cook will find it less labor-intensive at serving time to tie the allspice in a cheesecloth pouch. The finishing touch is a mango-chile salsa with fresh pan-toasted cashews.

Serves 4

• Four 1 to 1-1/2 pound pompanos, scaled, head and tail on
• 24 fresh thyme sprigs
• 8 stalks celery, trimmed, diced
• 1/3 cup extra virgin olive oil
• Extra olive oil for brushing
• Salt and freshly ground pepper to taste
• 1 tablespoon whole allspice berries, tied in cheesecloth
• One 12-ounce bottle of ale
• Red Bean Ragout (recipe follows)
• Mango-Chile Salsa (recipe follows)

Rinse and dry pompanos. With a sharp knife, score each fish on each side in three places starting directly behind the gills. Tuck one thyme sprig in each cut.

In a large stainless steel roasting pan, at least 12x-16 inches, add 1 cup of extra virgin olive oil. Heat over two burners on the range top until celery is translucent but not browned, stirring occasionally. Salt and pepper pompano to taste. Place fish head to tail horizontally in roasting pan. Brush tops lightly with olive oil. Place cheesecloth bag of allspice berries in the center of the pan. Pour in ale. Bake in a preheated 425 F oven until fish is cooked through, about 35 minutes, basting occasionally. Test for doneness by flaking fish at thickest point with a fork.

Meanwhile, prepare Red Bean Ragout and Mango-Chile Salsa.

To serve: Divide bean ragout equally and spoon onto each of four large warmed dinner plates or oval platters. Place one roasted pompano on top. Top with mango salsa. Serve immediately.

Red Bean Ragout

Available in Italian grocery stores and in the deli case at many supermarkets, the pancetta called for is a cured but not smoked Italian bacon made from the belly (pancia) of the pig that comes in two forms. Pancetta stesa is shaped flat like bacon. Pancetta arrotolata is rolled like a large sausage. Chef Susser uses arrotolata, but either kind may be used. The chef stews his own red beans, but canned kidney beans are a respectable substitute in his highly flavored sauce. The calabaza, sometimes called pumpkin, is a squash familiar in the Caribbean, and ranges from cantaloupe- to watermelon-size. Larger calabaza are often sold in chunks in Latin American markets. Butternut squash is an excellent substitute.

Makes about 4 cups

• 1/4 pound pancetta, diced
• 2 to 3 tablespoons extra virgin olive oil
• 2 cups cubed calabaza or butternut squash
• 1 clove garlic, minced
• 2 medium ripe tomatoes, blanched, peeled, seeded and chopped (see Cooking Basics)
• 1-1/2 cups cooked red beans or 1 15-ounce can kidney beans, rinsed, drained
• Salt and freshly ground pepper to taste

In large saute pan over medium heat, saute diced pancetta in olive oil until the bacon’s fat is rendered. Add squash, stirring to mix, and cook, covered, until squash is tender but not mushy, about 8 minutes. Add garlic and cook for 1 to 2 minutes, stirring. Add tomatoes, cook 5 minutes, stirring occasionally. Add red beans and cook another 5 to 10 minutes, stirring occasionally, and lowering heat, if necessary to prevent burning. If liquid evaporates too quickly, cover pan, or add a little chicken stock. Season to taste with salt and pepper. Turn off heat. Cover; keep warm.

Mango-Chile Salsa

The mild, green, long and narrow Anaheim chile is one of the most widely available. It has a sweet flavor and just a bit of heat, which makes it perfect for this salsa. Be sure to purchase unsalted cashews.

• 1 ripe mango, peeled, seeded, diced (see Cooking Basics)
• 1 lime, juice of
• 1/2 Anaheim chile, seeded, minced
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onion
• Pinch of salt
• 1 to 2 teaspoons sugar
• 1/2 cup unsalted cashews, toasted in a dry skillet (see Cooking Basics)

Combine all ingredients in a small non-reactive bowl, stirring to mix.

This is one of the most comforting dishes imaginable, with the creamy polenta and an aromatic serving broth as the foils to a poached egg. Add a second egg and serve with a tossed salad and some crusty bread for a casual supper.

Serves 4

Porcini Broth
2 tablespoons dried porcini mushrooms
3-1/2 cups chicken stock
1/2 cup dry Marsala wine
Salt and freshly ground black pepper to taste

Polenta
3 cups water
1/2 cup polenta (coarsely ground corn meal)
2 tablespoons grated Pecorino Romano cheese
Salt and freshly ground black pepper to taste

Poached Eggs
1 tablespoon vinegar
Pinch of salt
4 extra-large eggs

Topping
Four 1-ounce slices Taleggio or Teleme cheese
Truffle oil or extra-virgin olive oil

To make the broth: Soak the porcini mushrooms in warm water to cover for 1 hour. Strain the liquid through a fine-meshed sieve and reserve; chop the mushrooms. Combine the mushroom water, chicken stock, and Marsala in a medium saucepan. Add the mushrooms to the pan and bring the broth to a boil over medium-high heat. Reduce heat and simmer for 45 minutes. Season with salt and pepper. Set aside.

To make the polenta: Bring 1-1/2 cups of the water to a boil in a medium saucepan. Add the polenta to the remaining cold water. Slowly whisk the polenta mixture into the boiling water, lower heat, and continue to cook for 20 minutes, stirring frequently. Stir in the cheese and season with salt and pepper.

To make the poached eggs: Fill an 8-inch saute pan or skillet with water. Bring the water to a boil over high heat, then reduce to a simmer. Add the vinegar and salt. Crack the eggs, one at a time, into a saucer and slide them into the simmering water. Poach for 3 to 4 minutes. Remove the cooked eggs gently from the pot with a slotted spoon. Transfer the eggs to a bowl of ice water and set aside until needed.

To serve: Preheat the oven to 350 F. Put 4 heatproof shallow soup bowls on a baking sheet. Spoon 1/2 cup polenta into each of the bowls. Press 1 slice of cheese into each serving of polenta. Bake in the preheated oven until the cheese begins to melt into the polenta, about 4 minutes. Meanwhile, reheat the broth.

Reheat the poached eggs in the hot broth for 30 seconds. Remove the eggs with a slotted spoon and place on top of the cheese. Divide the broth among the bowls and drizzle the truffle oil or olive oil over it.

Note: The broth may be made up to 3 days in advance and refrigerated, tightly covered. The polenta may be prepared and the eggs may be poached up to 3 hours in advance. Reheat the polenta over low heat, stirring constantly.

Towers of tuna, salmon, capers, caviar roe, and crème fraiche make elegant but relatively simple appetizers. Chef David Burke, one of the most creative chefs on the culinary scene, called this dish ‚“one of my favorites‚” when he prepared it for Great Chefs. It depends on fine ingredients for its fresh seafood taste. A single type of fish could be used, but the combination lends more flavor and texture.

Serves 4

Potato Garnish
1 large potato
2 cups vegetable oil
Salt

1 shallot, minced
1 tablespoon extra virgin olive oil
2 ounces yellowfin tuna fillets, boned and skinned
2 ounces fresh salmon fillets, boned and skinned
2 tablespoons capers
Zest of 1/2 lemon
1 sprig cilantro, minced
1 sprig chervil, minced
1 teaspoon horseradish
1 teaspoon soy sauce
1 teaspoon mustard-infused oil (optional)
Salt and freshly ground black pepper
1/2 cup crème fraiche
2 tablespoons Osetra caviar
2 tablespoons salmon roe

Garnishes
16 thin slices French bread, lightly buttered and toasted
8 chives, chopped

To prepare the potato: Pare the potato and trim off any odd portions to shape evenly. Cut into thin slices on a mandoline or V-slicer fitted with a grooving blade; turn the potato 90 degrees for each slice to create a waffled look. Pat dry. Heat the oil to 360 F in a deep fryer or deep pan. Fry the potato slices until they turn golden brown and float to the surface. Do not crowd the pan; fry in batches if necessary. Remove with a wire skimmer or slotted spoon and drain on paper towels. Salt very lightly. While the slices are still hot, drape over a curved surface like a glass laid on its side to shape. Let cool. Store in an airtight container.

To prepare the fish: Separately, grind the tuna and salmon until almost smooth in a food processor. Cut the tuna into very fine dice. Put each fish in a separate, non-aluminum bowl. Divide the shallots, olive oil, capers, zest, cilantro, chervil, horseradish, and mustard oil between the two bowls. Combine each fish with the ingredients, then season each to taste with salt and pepper.

Whip the crème fraiche until the consistency of thick whipped cream. Place a 2-inch steel ring or plastic mold on each chilled plate. Beginning with the tuna mixture, press a layer in the bottom of each ring, pressing down to push out any air. Top with a layer of the salmon mixture. Press down again. Put a small spoonful of caviar on one half of each mold and roe on the other half, creating a two-color layer. Press down gently. Top each with a layer of whipped crème fraiche and level the molds. The molds could be covered and chilled for a short time at this point.

To serve: Lift each mold gently, shaking it loose, leaving the parfait standing on each plate. Slip a waffle potato slice under the edge of each parfait, letting it curve up toward the parfait. Garnish each plate with four toast rounds. Sprinkle the plates with chopped chives.

A lobster salad based on French techniques and exquisite ingredients makes a showstopper first course.

Serves 4

Truffle Vinaigrette
3/4 cup extra-virgin olive oil
1/2 cup truffle oil
3 tablespoons sherry vinegar
2 tablespoons truffle juice
Salt and freshly ground black pepper to taste

2 red potatoes
1/4 teaspoon saffron
1 tablespoon diced shallot
1 tablespoon snipped fresh chives

Two 1-pound chicken (female) lobsters

1 large leek, white part only
Vegetable oil for deep-frying
Salt to taste
1 teaspoon truffle shavings

Garnish
Truffle oil
Lobster or salmon roe
2 tablespoons snipped fresh chives
4 fresh chervil sprigs

To make the truffle vinaigrette: In a large non-aluminum bowl, combine the oils, vinegar, and truffle juice and whisk until blended. Season with salt and pepper and set aside.

To prepare the potatoes: Peel the potatoes and carve them into 1-inch diameter cylinders. Place a medium saucepan of lightly salted water over high heat and bring to a low boil. Add the saffron and stir until dissolved. Add the potatoes and cook until tender, about 10 minutes. Slice the potatoes into 1/4-inch-thick medallions and place them into a small bowl with the shallots, chives, and 3 tablespoons of the vinaigrette.

To prepare the lobsters: Place a large stockpot of lightly salted water over high heat and bring it to a boil. Kill each lobster by using the point of a large knife to make a small incision in the back of the shell where the chest and tail meet. Place a long flat stick such as a chopstick against the underside of each lobster tail and tie it securely in place; this prohibits the tail from curling while the lobster cooks, and makes it easier to slice. Plunge the lobsters into the boiling water and cook until the shells turn bright red, 2 to 3 minutes.

Drain the lobsters and remove the strings and sticks. Let cool enough to handle. To clean the lobsters, hold the lobster over a medium plate and twist the body from the tail, shaking any roe out of the body cavity and tail section onto the plate (not all lobsters will have any coral-colored roe). Twist off the claws and large knuckles and the legs where they join the body.

Reserve the bodies, large knuckles, legs, and shells for stock. Lightly crush each tail shell with your hands and carefully remove the meat. Pull the black strip out of the tail and discard it. Slice the tail into 1/2-inch medallions. Use the back of the knife to crack the claws and remove the meat from them.

Place the lobster meat in a medium bowl and toss with the remaining vinaigrette. Place the bowl over a pan of warm water and keep warm over low heat for no more than 10 or 15 minutes.

To prepare the leeks: Cut the leek in half lengthwise and plunge into cold water to wash and clean. Drain the leek and pat very dry with paper towels, then cut the leek into very thin lengthwise strips.

In a large heavy saucepan or deep skillet, heat a 2-inch depth of oil until it reaches 360 F, or is fragrant. Drop in the leek and stir with a fork to separate the strands and keep the oil moving. Cook until crisp, 30 seconds to 1 minute. Remove the leek from the oil with a slotted spoon and drain on paper towels, again separating the strands with a fork. Sprinkle the leek with salt.

To serve: Add the truffle shavings to the potatoes and toss. Arrange 4 slices of potato in a circle in the center of each serving plate. Place 1 lobster medallion on each slice of potato and spoon some of the dressing on top. Mound some of the crisp leeks on top of the salad, and add the meat of 1 claw to each plate. Drizzle the plate with truffle oil and scatter some of the lobster roe or salmon roe and snipped chives around the edges. Garnish with fresh chervil.

Serves 6

Shad is a local and favorite tradition in the Low Country, and Elizabeth loves to serve it stuffed with roe and gently roasted with a simple accompaniment of perfectly boiled new potatoes and sautéed zucchini.

Stuffing
6 tablespoons (3‚ÅÑ4 stick) butter
1‚ÅÑ2 cup peeled and minced onion
10 to 12 ounces shad roe, large central vein removed, cut into 1-inch cubes
2 hard-boiled eggs, finely grated
2 slices whole wheat bread, finely shredded
1‚ÅÑ4 cup minced chervil (or minced Italian parsley)
2 tablespoons minced fresh tarragon
1‚ÅÑ2 teaspoon salt

Fish and Marinade
3 tablespoons extra-virgin olive oil
1‚ÅÑ4 cup white wine or vermouth
3 tablespoons garlic, peeled and minced
1 teaspoon black pepper
1‚ÅÑ4 cup minced chervil (or minced Italian parsley)
6 6-ounce boneless shad fillets, skin left on
2 tablespoons minced fresh tarragon
1 tablespoon butter, at room temperature
1 lemon, very thinly sliced, ends and seeds discarded

To prepare the stuffing: In a medium saute pan melt the butter over medium heat and add the onion. Sauté about 2 minutes or until translucent. Add the roe and sauté, stirring constantly, until the roe begins to change color but still remains pink. Stir in the eggs, breadcrumbs, chervil, tarragon, and salt, and remove to a plate to cool.

To prepare the fish: Preheat the oven to 425 F. In a small bowl combine the oil, wine, garlic, black pepper, chervil, and tarragon. Set aside.

Divide and stuff the roe stuffing mixture between the flaps of the shad fillets. Be careful not to cover the flesh with the stuffing as the fish will not cook evenly. Spread the butter on a non-reactive baking pan and place the stuffed fish fillets on the pan. Spoon the marinade over the fillets, and top each with a lemon slice. Tent the pan with aluminum foil, and tightly close on all four sides so that no steam escapes during the roasting. Roast for 20 minutes until cooked through.

Risotto has become a popular appetizer. Rick Tramonto spins the idea with roasted garlic mashed potatoes, adding fresh herbs and lobster to create an appetizer which is creamy with bright bits of flavor. In his restaurant he garnishes this dish with one chive and one lobster antenna; however, preparing only one lobster for four people makes that impossible. Here we suggest improvising with two chives instead.

Serves 4

1-1/2 pound lobster

Roasted Garlic Mashed Potatoes
1-1/2 pounds potatoes
4 cloves roasted garlic, peeled
4 ounces unsalted butter
1/4 cup heavy (whipping) cream
Kosher salt and freshly ground black pepper

Cilantro-Citrus Vinaigrette
Juice of 1 lime
Juice of 1 lemon
Juice of 1/2 orange
1 ounce extra-virgin olive oil
1 teaspoon chopped mixed herbs (dill, basil, chives, tarragon, and/or thyme)
2 tablespoons salt and freshly ground black pepper
1 teaspoon chopped cilantro

2 ounces unsalted butter
1/4 cup heavy (whipping) cream
1 tablespoon chopped mixed herbs (dill, basil, chives, tarragon, and/or thyme)
8 chives
Four narrow, 3-inch-long strips orange peel

To prepare the lobster: Bring a pot of lightly salted water to a boil. Drop in the lobster, put a lid on the pot, and cook 5 minutes. Remove the lobster with tongs and plunge into ice water to stop the cooking. Let cool, then remove the tail and claw shells. Divide the tail flipper shells into four small segments and reserve. Remove the black strip from the back of the tail meat. Cut the tail meat into 1-inch chunks; cut the claws in half. Keep chilled until ready to use.

To prepare the potatoes: Peel the potatoes and cut into uniform pieces. Bring a pot of lightly salted water to a boil. Add the potatoes and cook until tender, 12 to 18 minutes depending on size. Drain. Put the hot potatoes in the bowl of a mixer with the garlic, butter, and cream. Mash on low speed with a paddle attachment. Season to taste with salt and pepper. If necessary, press through a food mill for smooth texture. You should have about two cups. Keep warm.

To prepare the vinaigrette: Whisk the ingredients together in a non-aluminum dish until emulsified.

To serve: Place four pieces of lobster meat in hot water to warm them. In a saucepan, melt the butter and stir in the cream. Add the mashed potatoes and remaining lobster meat and gently stir to combine. Adjust seasoning with more salt and pepper as necessary. Fold in the mixed herbs. Remove the reserved lobster meat from the hot water and blot to dry. Mound the mixture in four stemmed glassed and garnish each with a piece of the warmed lobster meat. Stand two chives and one lobster tail flipper segment in each. Tie each orange peel strip in a loose knot and place one in each glass. Drizzle a little vinaigrette over the top of each.