Ingredients

Ingredients

4 tablespoons unsalted butter
3 pounds sweet onions, sliced 1/4 inch thick
2 bay leaves
About 1/2 cup water
1/4 cup all-purpose flour
1 cup dry red wine
3 quarts beef stock, preferably homemade
10 thyme sprigs, tied with cotton string
Kosher salt and freshly ground pepper
1 baguette, sliced 1/3 inch thick
1/4 cup BLACK TRUFFLE EVOO
10 ounces pecorino cheese, coarsely shredded (3 cups)

Melt the butter in a large heavy casserole. Add the onions and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions dry out.

Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer over moderately low heat until reduced to 10 cups, about 35 minutes. Discard the thyme bundle and bay leaves and season the soup with salt and pepper.

Preheat the oven to 350°. Brush the baguette slices with the Black Truffle EVOO, arrange on a baking sheet and toast for about 12 minutes, or until golden and crisp.

Preheat the broiler. Ladle the hot soup into 10 heatproof bowls. Float 3 baguette toasts in each bowl and scatter the cheese on top. Set the bowls on a sturdy baking sheet and broil about 4 inches from the heat source for about 2 minutes, or until the cheese has melted. Serve at once.

Ingredients

• Cornmeal (for sprinkling)
• 1 each 1-pound package purchased pizza dough
• 2 c (generous) crumbled Gorgonzola cheese (about 8 ounces)
• 6 small fresh figs, cut into ¼- to 1/3-inch-thick slices
• 2 T Fig Vinegar, divide
• 8 thin slices prosciutto (from two 3-ounce packages)
• 1 T Basil EVOO
• 8 c arugula

Directions

• Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal.
• Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet.
• Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon Fig Vinegar over. Set aside.
• Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely.
• Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute.
• Transfer pizza to cutting board.
• Whisk remaining 1 tablespoon Fig Vinegar and Basil EVOO in large bowl; add arugula.
• Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza.
• Cut into pieces and serve.

Ingredients

• For oysters
  • 1 1/2 cups kosher or other coarse salt
  • 1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
  • 1/2 tablespoon unsalted butter, cut into 6 pieces
  • 1 small cluster Champagne table grapes or 2 finely diced seedless red grapes
• For mignonnette
  • 2 teaspoons Marc de Champagne vinegar
  • 1 1/2 teaspoons finely chopped shallot
  • Pinch of coarsely ground black pepper
  • Pinch of sugar
  • 1 teaspoon finely chopped fresh flat-leaf parsley

Directions

1. Make mignonnette:
   1. Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
2. Prepare oysters:
   1. Preheat broiler.
   2. Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
   3. Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
   4. Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

Ingredients

• 1 1/2 cup flour
• 1 cup sugar
• 2 tablespoons Dutch processed cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup Blood Orange EVOO
• 1 tablespoon Vanilla
• 1 tablespoon Balsamic Vinegar (Cranberry, Cherry Almond, or Blackberry)
• 1 cup water OR red wine

Directions

Mix directly in an 8x8 pan with a small whisk to reach into the corners.

Ingredients: 

Trimmed Brussel Sprouts
Bacon Extra Virgin Olive Oil
Hot pepper Bacon Jam

Directions: 

Preheat Oven to 400 degrees F. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 20 minutes, stirring brussel sprouts frequently for even coating. Coat with Hot Pepper Bacon Jam and continue roasting another 10 minutes. Serve immediately. Optional, use more Hot Pepper Bacon Jam as a garnish.

Ingredients

 3 chicken breasts

Directions

Place chicken breasts in crockpot and pour sauce over chicken. Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours.
Remove meat from pot. Place in the fridge to chill to touch.

Once meat is cool to touch, pull apart with your fingers. Pour about 1/2 cup of the sauce back into the meat. You may serve the extra sauce on the side or discard it.

Ingredients

• 1 large tortilla
• 1 banana, sliced
• 1 Bourbon Caramel Sauce
  

Directions

1. Spread half of tortilla with Bourbon Caramel Sauce, arrange sliced bananas on top; fold tortilla.
2. Place quesadilla in pan, cooking 2 to 4 minutes per side, and flip it.