This sweet-and-spicy treat is irresistible—perfect for a party or afternoon nibble. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon Chai Spice Blend
2 tablespoons brown sugar
1 teaspoon Wild Sumac
Pinch of fine sea salt
2 cups raw cashews
Directions
Heat a large frying pan or wok over medium-high heat. When hot, add the olive oil, chai spice, sugar, sumac, and salt. Whisk to blend, then allow to toast for 1 minute. Add the cashews and use tongs to coat them well. Let cook undisturbed in one layer for 3 minutes, then toss continuously for another 2 minutes until the nuts brown lightly. Transfer to a serving bowl and let cool before eating.
This dish, the heart and soul of Hungary, is typically served over egg noodles, and this recipe makes enough sauce todress them as well as the chicken. I’m using boneless skinless thighs for flavor and a shortened cooking time (cube them for even faster cooking). The grating blade of a food processor is great for grating the onions, and a Microplane makes fast work of the garlic.
In a large measuring cup, whisk the paprika, salt, and pepper into the broth until well blended; set next to your stovetop. In another large measuring cup or a bowl, whisk the heavy cream (or half-and-half) into the sour cream, then whisk in the flour; set next to your stovetop.
Step 2
Heat a large Dutch oven over medium-high heat. When hot, add 3 tablespoons olive oil and sear the chicken thighs on both sides, then transfer them to a large plate. Add another tablespoon of olive oil if the pot looks dry and then sauté the onions until soft and translucent. Add the garlic and tomatoes and sauté for 3 minutes.
Step 3
Use tongs to transfer the chicken back to the pot and pour on the broth-paprika mixture. Bring to a boil, then immediately turn down the heat to a simmer. Cover and cook for 30 minutes or until an instant-read thermometer registers 165°F when placed in two of the thighs.
Step 4
Use the tongs to transfer the thighs to a clean plate. Use a spatula to scrape the cream mixture into the sauce, then a large balloon whisk to blend it in thoroughly. Constantly whisking, maintain a simmer to cook the flour and thicken the sauce for about 5 minutes. Whisk in the shallot powder. Return the chicken to the sauce to heat it through.
Stefano and Andrea Brunetti’s vintage Ape is perfect for navigating their groves’ grassy aisles and various elevations. Central Italy had a low production year, but three varietals in one of their microclimates defied the odds, enabling us to craft a delightful small-batch blend. Loaded with flavor, it’s available only for my to-go packets and for the family’s own reserve.
The exquisite fresh-pressed olive oil for this quarter’s to-go packets is a true crowd-pleaser. It comes from an exceptional producer in the picturesque hill town of Trevi, in Umbria, a region nicknamed the green heart of Italy. Loaded with fruit from three amazing varietals, it’s one of the most versatile olive oils I’ve ever tasted. I love it so much, and I’m sure you will, too.
The Brunetti family’s passion for olive oil dates back three generations. Grandfather Vittorio had owned thousands of trees in the area, but after World War II he reduced his groves radically. He kept a mere 200 trees, just enough for the family’s own olive oil needs. His son Francesco’s career began in the aviation industry, but, in 1994, weary of the corporate world, he guided the family back to its roots. Thus began the long and arduous process of expanding the groves and cultivating a carefully curated group of olive varietals.
Today, Francesco’s sons, Andrea and Stefano, tend to an impressive 45,000 trees, spread out over three microclimates at varying elevations. The Brunetti mill, outfitted with state-of-the-art equipment from Alfa Laval, allows for precise temperature control of the olives and olive paste, a critical capability for any miller intent on producing the highest-quality EVOO. Their hard work has more than paid off. They’ve garnered many of the most prestigious awards bestowed on producers, including being named in Flos Olei’s Top 20 and receiving Gambero Rosso’s coveted star honoring a decade of excellence.
Impressions and Recommended Food Pairings
Here, Stefano and I are testing this dazzling oil over lunch at the mill. I was thrilled with its flavor and aroma and how it brought each dish to a new level.
This blend of Frantoio, Leccino, and Moraiolo cultivars is a vibrant oil of medium intensity, with perfectly calibrated flavor and balance. On the nose, there’s the aroma of artichoke and green almond, apple, escarole, and fennel and the freshness of mint with a hint of vanilla. On the palate, we tasted artichoke, fresh walnuts, baby spinach, and rosemary; the bitterness of dandelion greens; and the spiciness of celery leaves and white pepper.
A highly versatile oil, it’s perfect for on-the-go drizzling and will deliciously enhance every dish. Lavish it on crusty breads and focaccia; salads; legume dishes and soups; risottos; potatoes; and sautéed vegetables. Drizzle it on freshly steamed artichokes; grilled seafood; beef, chicken, turkey, or lamb dishes; and vanilla ice cream and chocolate cake.
Balsamic vinegar enhances this most tender cut of beef and adds richness to the pan juices.
Ingredients
8 garlic cloves, peeled
2 tablespoons coarse sea salt
1/3 cup extra virgin olive oil, plus 2 tablespoons for searing
1 tablespoon Condimento Barili Exclusivi, plus more for drizzling
1 tablespoon fresh coarsely cracked black pepper
2 tablespoons fresh thyme leaves
1/4 cup fresh rosemary needles from a 3- or 4-inch sprig
2 tablespoons grainy mustard
One 3-pound center-cut beef tenderloin, trimmed as needed
Directions
Step 1
Preheat your oven to 450ºF. In a small food processor, process the garlic and salt until the garlic is finely chopped. Add the 1/3 cup olive oil, vinegar, black pepper, thyme, and rosemary, and process until the herbs are evenly chopped. Stir in the mustard and set aside.
Step 2
Heat a large cast-iron skillet or Dutch oven over medium-high heat. When hot, add the 2 tablespoons olive oil and then the beef, searing it on all sides until nicely browned, 3 to 4 minutes per side, making quarter turns with tongs. Transfer the meat to a cutting board and let cool slightly.
Step 3
Coat the tenderloin evenly on all sides with the reserved herb mixture, and then transfer it to a meat rack set in a roasting pan. Roast it until the internal temperature reaches your desired doneness on an instant-read thermometer, about 20 to 30 minutes for medium-rare (depending on its thickness). Let it rest for at least 10 minutes to seal in the juices before you carve it into thick slices. Serve with a drizzle of pan juices and a few drops of vinegar.
