A
must over pasta, pizza or risotto topped with shaved Parmesan. Only
drops are needed over antipasto, artichokes or grilled meats and fish.
Penne with Asiago Cream Sauce
2 Tbsp. White Truffle Oil
1 Tbsp. Plain Grapeseed Oil
3 oz. Pancetta or Prosciutto, diced
1-14 oz Can Crushed Tomatoes
1 Stick Butter
3 cup Heavy Cream
½ tsp. Oregano
1 cup Chopped Green and Red Onions, blanched
8 oz Penne, Cooked
2 oz. Asiago Cheese, Grated
Salt & Pepper to taste
Heat Cuisine Perel Plain Grapeseed Oil over high heat till just beginning
to smoke.
Add pancetta and brown, about 3-4 minutes
Turn heat down to medium.
Add Tomatoes and cook until reduced by ½
Add butter, cream, oregano and pepper. Toss well. Cook until sauce
is hot and thickened, being careful not to boil the cream about 4-5
minutes.
Add cooked pasta and toss to coat. Heat through.
Plate and top with Asiago and White Truffle Oil.
Serve hot.
Serves 4.
Nuances of freshly roasted walnuts impart a rich buttery aroma to
savory soups, winter squash and Waldorf salads.
Spinach and Apple Salad with Walnut Vinaigrette
7 cups torn spinach
1 apple, thinly sliced
1 cup crumbled feta cheese
Walnut Vinaigrette
1/2 cup Toasted Walnut Grapeseed Oil
1 cup Cuisine Perel Plain Grapeseed Oil
1 cup Cider Vinegar
¾ cup Apple Juice
½ cup Walnuts, Finely Chopped
1/8 cup Brown Sugar
1/3 cup Bacon, Crumbled
Toss apple and spinach and top with crumbled feta.
Whisk together all ingredients for the vinaigrette and drizzle over
salad.
Serves 4
The aromatic flavor of roasted garlic grapeseed oil is delicious in
salad dressings and marinades. Drizzle in mashed potatoes instead
of butter or use as a base for a pesto. It is also a fabulous alternative
oil for frying crabcakes or shrimp.
Red Chili Dressing
Serve a top a salad of tossed romaine, croutons and Parmesan cheese
1 cup Roasted Garlic Oil
6 Anchovies
1 Garlic Clove, peeled
2 Tbsp Dijon Mustard
2 Tbsp Cider Vinegar
2 Tbsp. Fresh Lemon Juice
1 Tbsp. Mild Red Chili Powder
1 tsp. Paprika
Combine all ingredients in food processor until smooth.
Serves 4
The exotic taste of ginger grapeseed oil will add a taste of the Orient
to your favorite marinade or salad.
Cilantro Chicken
¼ cup Ginger Grapeseed Oil
6 6-8oz Chicken Breasts, boneless and skinless
½ cup Worcestershire Sauce
1 Tbsp. Soy Sauce
2 Tbsp. Lemon Juice
4 Tbsp. Cilantro, Chopped
Combine all ingredients in zip lock bag. Add chicken and marinate
1 hour to overnight in the refrigerator.
Grill chicken, basting with reserved marinade until done, about 7-8
minutes.
Serve hot over noodles or rice or cold over greens as a salad.
Garnish with sprigs of cilantro and lemon slices.
Serves 6.
Experience the clean crisp flavor of lemons in your favorite vinaigrette,
salad dressing or sauté.
Lemon Pepper Salmon
3-4 Tbsp. Lemon Zest Grapeseed Oil
6 6-8 oz. Salmon Filets
Salt & Pepper to Taste
Season salmon with salt and pepper
Heat Lemon Zest Grapeseed Oil in a sauté pan over high heat until
almost smoking.
Pan sear salmon on both sides 1-2 minutes.
Turn heat down to medium-high and finishing cooking salmon. About
2-3 more minutes for medium.
Serves 6
This classic combination of sweet basil and garlic adds a distinctive
flavor to savory vegetables,
pasta sauces & pizza or roasted potatoes.
Pesto Dressing
½ cup Basil & Garlic Grapeseed Oil
1 tsp. Garlic, Minced
Juice of 1 Lime
Salt & Pepper to Taste
Whisk all ingredients together and use as a dressing on a mixed herb,
spinach, watercress or
pasta salad or as a marinade for chicken or shrimp. |
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Black
Fig Vinegar
The luxurious warmth of the Mediterranean in a bottle, Black Fig Vinegar
is the perfect compliment to almost any dish. Just a splash will heighten
the flavor of any soup, stew or braised meat. Create the ultimate condiment
by roasting fresh figs with Black Fig Vinegar and serve warm over lamb,
pork or even ice cream. The perfect base for a marinade or vinaigrette;
try it alone or mix with Cuisine Perel’s Walnut Grapeseed Oil for an easy
way to dress salads and grilled vegetables. Or simply drizzle over fresh
tomatoes for the perfect side dish.
Late
Harvest Riesling Vinegar
The sweet boldness of grapes make Cuisine Perel’s Late Harvest Riesling
Vinegar a prominent statement in any meal. Sweet enough to stand alone,
try it as a dressing with a salad of mixed greens and crumbled blue cheese
or simply splash it over fresh summer fruit. For an unexpected brightness,
add a little to soups or pasta sauces, use it as a marinade for seafood
or simply pair it with a flavored oil for dipping rustic country breads.
Top ice cream or pour over angel food cake.
Blood
Orange Vinegar
As versatile as the orange itself, Blood Orange Vinegar intensifies any
dressing, marinade or sauce. Try it on a warm spinach salad topped with
candied pecans or splash on grilled chicken and fish before serving. Use
it when braising or roasting pork or duck or as a fruity marinade for
snapper and halibut. Add a little extra flavor to nutty grains like wild
rice or barley, or simply pour over fresh fruit.
Spicy
Pecan Vinegar
The rich nuttiness of Spicy Pecan Vinegar adds an unexpected depth to
just about any dish. Use it as a dressing for a salad of bitter greens
and fresh herbs or mixed into pasta, wild rice or barley for a surprising
twist. Big enough to stand up to the hardiest flavors try marinating your
favorite meats before grilling and roasting or simply drizzle over seafood
before serving. Adds surprising warmth to shellfish or scallops.
Tequila
Lime Vinegar
The punch of tequila without the pain, Tequila Lime Vinegar brings the
flavors of the southwest into your kitchen. Use without oil for a light,
fat-free dressing. Braise vegetables, fish or chicken for a delightful
finishing flavor. Especially wonderful with seafood, such as prawns, shrimp
and scallops. Sweet enough to stand on its own, use it splashed over tropical
fruits, mixed into salsas and guacamole or even drizzled into ice tea.
The perfect match for the B.B.Q, use it as a marinade for shrimp or skirt
steak before grilling or splash over grilled corn before dusting with
salt. Try it as a light dressing with summer salads or even mixed with
chocolate sauce before topping your favorite dessert.
Pomegranate
Balsamic Vinegar
Roasted
Garlic Grapeseed Oil
Pure and healthy grapeseed oil infused with the aromatic flavor of roasted
garlic adds a subtle richness to any recipe that calls for garlic. Delicious
in salad dressings, marinades, roasted rosemary potatoes, or chicken and
fried seafood. Its bold taste stands up to the strongest foods making it
perfect to sear lamb or beef before braising, sauté vegetables or as the
base for a rustic vinaigrette. Try drizzling it on flatbreads, pizzas or
your favorite pastas or pair it with fresh mozzarella and heirloom tomatoes
for a late summer salad. The ultimate dipping oil, try serving with a collection
of artesian cheeses and locally baked breads. Brush over sliced baguettes,
topped with diced tomatoes and onions.
Basil
& Garlic Grapeseed Oil
The classic flavors of the Mediterranean, Basil and Garlic Grapeseed Oil
adds a sense of authenticity to any pasta, risotto or pizza dish. Mix it
with tomatoes for a quick and flavorful pasta sauce, brush it on fish and
vegetables before grilling or add it to polenta before serving with lamb
or beef. Use it with potatoes, mashed or roasted, or as the base for a vinaigrette.
Use as a base for pesto sauce with chopped fresh basil. Toss into a salad
of garden fresh tomatoes and slices of mozzarella cheese.
Toasted
Walnut Grapeseed Oil
Rich and buttery, Toasted Walnut Grapeseed Oil adds an extra layer of depth
and complexity to any meal. The perfect compliment for roasted meats and
vegetables you can also use it for sautéing or grilling. For a simple salad,
mix with Cuisine Perel’s Black Fig Vinegar and serve over endive, goat cheese
and toasted nuts. Blend into mashed potatoes or yams and serve as a side
dish with duck, pork or roasted fowl or drizzle over proscuitto and figs
for an instant appetizer. Try combining it with honey to glaze poached fruit
or house-smoked fish or simply use it for dipping artesian-baked breads.
Try it over poached pears, in exotic pastries, or to dip hearth-baked breads.
Imparts a shimmer glaze on grilled meats and duck.
Lemon
Zest Grapeseed Oil
Versatile delicious and good for you! Light and crisp, Lemon Zest Grapeseed
Oil is as versatile as lemons themselves. Use as the base for dressings
or marinades or to pan fry red snapper, trout or halibut. Brush it onto
shrimp or scallops before grilling or on chicken with freshly cracked pepper
before grilling or roasting. Just a drizzle will add a delicious twist to
your favorite pasta, salads, risotto and vegetable dishes; try using it
to sauté summer squash or fresh peppers.
Toasted
Almond Grapeseed Oil
Toasted Hazelnut Grapeseed Oil
Truffle
Oils
From the forest, Truffle Oils are the ultimate finishing oils. A few drops
go a long way towards enhancing any dish. Try mixing with mashed potatoes
or polenta and serving with any robust meat. Pair it with shaved Parmesan
to turn any risotto or pasta into a quick gourmet meal or simply drizzle
it over antipasto for the ultimate appetizer. Use it with eggs to turn a
simple breakfast into a special brunch.
While both types
of truffles are unmistakably intense, black truffles impart a more rustic
and earthier flavor than their white counterparts, which are lighter and
more delicate.
Black Truffle Oil
From the forest, Black Truffles is a finishing oil designed to be used
with or without heating. Only drops are needed over antipasto, gnocchi,
risotto, carpaccio, pesto or even feather light sauces.
White
Truffle Oil
A must over pasta or risotto topped with shaved Parmesan. It reinvents
the artichoke. Only drops are needed over antipasto, carpaccio, or in
feather light sauces.
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