Bread

Place a large Dutch oven or sauce pot over medium heat. Add olive oil, garlic and onions. Cook until onions are soft but not turning golden brown. Add orange zest. Orange juice, white wine, and l...

PROCEDURE 1. Preheat the broiler of the oven or light an outdoor grill 2. Brush Olive Oil on both sides of each slice of Bread 3. Toast the Bread in the broiler or on the grill, turning once, ...

Cream together Butter, Sugars, Zest, and Salt until light and fluffy Add Eggs one at a time. Combine dry ingredients  and add alternately with the Fruit and Sour Cream in three additions. Once...

Place the Vegetables in a large bowl. Drizzle one Tbs Olive Oil over the Vegetables and season with Salt and Pepper. Toss until all the Vegetables are coated with the Oil. Heat a grill or fry pa...

Vinaigrette: Place the chopped Shallots and Vinegar into a bowl. Blend with a hand blender. Add Olive Oil slowly until emulsified. Season with salt and pepper. Cut each slice of Bread into ½” ...

Per serving: 202 cal., 32% (64 cal.) from fat; 4.6 g protein; 7.3 g fat (3.7 g sat.); 29 g carbo (1.5 g fiber); 519 mg sodium; 15 mg chol.

Place Foie Gras at room temperature for 30 minutes. Heat a large pot of water and place a long-thin blade knife in it. Once blade is hot, slice Foie Gras into 8 portions weighing approximately 3 ...

Pour vodka and vermouth over ice in cocktail shaker. Shake and strain into chilled martini glass. To garnish, drop in 3 pimento olives arranged on a toothpick. For more recipes with Blue Ice® Vod...