Long Meadow Ranch
Round Pond Olive Oil
A couple of years ago we did an olive oil tour and tasting at Round Pond. I highly recommend this experience if you ever visit the Napa Valley. The tour is highly informative about growing and harvesting olives and the process of making the olive oil. You are able to see the stone press brought over from Italy too! The majority of the tour involves tasting. A table is set with breads, lettuces, vegetables, cheeses, jams, and of course olive oil. Your guide explains the best way to taste the oil and then you’re off. The table is set with all these wonderful foods to encourage you to pair the oils with various flavors to find the combinations you like.
Pasta with Pesto Genovese
When most people hear the word pesto they think of Pesto Genovese — pesto from Genoa in the Liguria region of Italy. The basil, pinenut, Parmigiano cheese, garlic combination is the pesto originally made in Genoa. Pesto (to pound) was traditionally made by pounding the ingredients in a mortar and pestle until a paste formed. Most people today just blend it up in a food processor. Pesto is great because it’s a breeze to make and takes even less time than it takes for the pasta to boil. If you make extra you can freeze it and then thaw it in the refrigerator overnight to use the next day. It’s also great as a spread on sandwiches and a sauce on pizza.
Cauliflower with Garlic Anchovy Sauce
Adapted from How to Cook Everything by Mark Bittman
Here’s a great quick and flavorful dish that can be used as a vegetable side, as a pasta sauce, or a sauce for pork or chicken. I like serving this with a side of cooked greens and crusty bread. It would also be great served with cooked cannellini beans. Yes, this dish has anchovies, but give them a try. Yes, the smell is strong when you first open them, but they melt into the olive oil and add a ton of flavor to the dish. The key is to buy good quality anchovies.
This is a refreshing winter salad, combining the bright citrus flavor of grapefruit with the creamy, rich, buttery avocado. The tarragon adds a nice sweet, slightly anise flavor. Drizzle the fruit with an excellent quality extra virgin olive oil and coarse sea salt to help enhance the flavors of this delicious salad. This salad is great as a first course, or as a light dessert.