Preheat oven to 350\u00b0F Butter a 9x12 pan. On low heat melt chocolate in sauce pan, stirring constantly. Set aside to cool. In a separate bowl sift flour, baking powder, and salt. Melt butter, add blood orange olive oil, and incorporate one egg at a time. Add in vanilla, and then chocolate. Fold in dry ingredients and walnuts, don't over mix batter. Pour mixture into pan, smoothing off the top. Bake for 25-30 minutes until brownies pull away from side of pan.
eanwhile, stir together olive oil and 1 tablespoon orange zest strips in a
Whisk eggs & sugar together till well combined.
Add orange & lemon zest.
Stir in olive oil & orange juice.
Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
Pour into greased 8\" bundt or round cake pan.
Bake at 350 for 45 minutes.
Cool in pan for 5 minutes then turn out onto wire rack.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.
To make the orange dressing, whisk together blood orange juice, lemon juice, olive oil and white wine vinegar. Season. Set aside.
Blanch asparagus in boiling water for 1 min. Rinse under cold water until cool then drain. Arrange endive and radicchio on serving plates. Top with beets, pine nuts, asparagus, blood orange segments and feta. Drizzle with orange dressing. Serve immediately.
Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together
Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
Strain, and whisk in cold butter.
Season with salt and pepper to taste.
Lamb Chops: Heat a large grill pan.
Brush lamb chops with olive oil and season with salt and pepper.
Grill on each side for 2 to 3 minutes.
Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
Enjoy!
Once you have supremed each orange, squeeze the remaining membranes to
ith aluminum foil.
Whisk blood orange juice, vinegar, mustard, maple syrup
Heat oil in a large Dutch oven
oasting pan and coat with olive oil and coarse salt and pepper
In a skillet, heat olive oil over medium-high heat. Sear
Heat the olive oil in a large Dutch oven;
Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
Peel and remove pith from remaining 2 blood oranges and slice horizontally.
Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.
arge bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped
Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper.
ish. Squeeze juice of 2 blood oranges over chicken. Marinate from
Peel and chop the shallot fine and macerate for 30 minutes in the juice of 1/2 of one orange and the balsamic and red wine vinegars.
Whisk in the olive oil to taste to make a vinaigrette, and season with salt and pepper.
Peel just the zest from one orange, chop very fine, and add to the vinaigrette.
Cut away the rind and pith from all oranges and slice them into thin rounds.
Parboil and grill the asparagus until tender.
Arrange asparagus on a platter with orange slices on top.
Drizzle with vinaigrette.
Season fish with salt and pepper.
Heat 1 TBS Olive oil in a saute pan at medium high heat. Add fish and cook for about 4-5 minutes on each side or until fish is cooked through.
Combine oranges, fennel, lemon zest, and 1 TBS olive oil in non-metal bowl. Season with a sprinkle of salt and pepper. Serve with fish.
Enjoy!
Place the orange segments in a large non-reactive bowl and stir in onions. Set aside.
In a small skillet, heat the olive oil on medium.
Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Lower the heat if the seeds appear to be cooking too quickly.
Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus and greens.
When plating, add mint and pistachios to the tops of each portion.