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Name: Information
Prep time: 10 min
Cook time: 8 min
Cuisine: Jeremy Sewall, Row 34, Boston, MA

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Fall recipe Frantoio Grove Extra Virgin Olive Oil Fresh pasta Grilled Chicken KATZ Farm Chef's Pick EVOO KATZ Honey Vinegar KATZ Sauvignon Blanc Vinegar KATZ Zinfandel Vinegar Preserves Red Onion Jam Risotto Roasted vegetables Summer corn Worcestershire sauce

Sweet-and-Sour Peppers with Rare Seared Tuna Steak

Aug 15, 2024 Posted by: Albert Katz

Seared tuna steak on a bed of sweet and sour peppers (red and yellow bell peppers and red onions in a clear sauce)

The Vinegar Professor

Prep time

10 min

Cook time

8 min

Servings

Sweet-and-Sour Peppers

Ingredients

3 tablespoons olive oil, such as KATZ Chef's Pick Extra Virgin Olive Oil
1 tablespoon chopped garlic
1/4 cup sugar
1/4 cup sherry vinegar (or substitute KATZ Late Harvest Zinfandel Vinegar for something extra)
1 large red onion, cut in 1/4-inch slices
1 large red pepper, peeled (use a sharp Y-shaped peeler for best results), cut in half, seeds removed, then cut into 1/4-1/2 inch strips
1/4 cup vegetable stock

Directions

Step 1

Heat the olive oil in a large sauté pan over medium, add the garlic, and lightly toast it, about 1 minute.

Step 2

Add the sugar and vinegar and mix until dissolved, about another minute.

Step 3

Toss in the onions and peppers, bring to a simmer, then add vegetable stock, bring to a simmer again, and simmer for 5 minutes.

Step 4

Take off the heat and let cool. At this point, you can store the peppers in their liquid until ready to use, or cover in an airtight container and place it in the refrigerator; they will last for up to a week.

Rare Seared Tuna Steak

Ingredients

2 pounds fresh tuna
Salt
Black Pepper
1/4 cup olive oil
Parsley, to garnish, optional

Directions

Step 1

Season the tuna with salt and black pepper.

Step 2

In a sauté pan over medium-high heat, add 1/4 cup (60 ml) of the olive oil and let it heat for 30 seconds.

Step 3

Sear two pieces of tuna at a time, cooking each side for about 1 & 1/2 minutes for rare.

Step 4

Discard the oil and repeat with the remaining oil and pieces of tuna.

Step 5

Let the fish sit for a few minutes and then, if you wish, slice into 1/2-inch (1-mm) pieces across the grain.

Step 6

To serve, portion the sweet-and-sour peppers into four shallow bowls, with a couple of spoonfuls of the cooking liquid included., Please the tuna on top and garnish with parsley, if desired.

Image courtesy of The Vinegar Professor

Recipe Created by Jeremy Sewall,

Chef/Owner of Row 34 in Boston, MA

Roasted Delicata Squash and Shallots with KATZ Honey Vinegar

Feb 13, 2024 Posted by: Albert Katz Fall recipe, KATZ Farm Chef's Pick EVOO, Roasted vegetables

A close up of a plate of sliced, roasted delicata squash, plated with shallows, prosciutto, hazelnuts, and arugula.

Prep time

15 min

Cook time

30 min

Servings

4-5

Ingredients

2 Delicata Squash, halved lengthwise and seeded, cut into ½-inch half-moon pieces
6-8 shallots, peeled and spit lengthwise
1/3 cup KATZ Honey Vinegar
1/3 cup KATZ EVOO
1 teaspoon KATZ Honey
salt and freshly cracked pepper
2-3 ounces sliced Prosciutto di Parma (if available), roughly cut into ½-inch strips
1/3 cup hazelnuts, roasted and peeled
¼ pound Vella Dry Jack Cheese or other hard cheese sliced into shards
handful of arugula, or 2-3 oz. of baby spinach (optional)
fresh thyme stems (optional)

Directions

Step 1

Heat oven to 425°. Place squash and shallots in a bowl. Mix teaspoon of honey with ¼ cup Honey Vinegar and ¼ cup of EVOO and drizzle into the bowl, toss. Add salt and pepper to taste and spread out on a sheet pan. Do not crowd vegetables (note: you can line with parchment). Sprinkle a few fresh thyme stems if available. Roast for 25-30 minutes, turning once, and until browned and a fork can pierce easily.

Step 2

Remove from oven, remove thyme stems, add prosciutto over roasted vegetables and let wilt while assembling dish. On a serving platter arrange the roasted vegetables and prosciutto, fold in the greens, sprinkle on chopped hazelnuts, shards of cheese, and drizzle with the rest of honey vinegar and EVOO. Serve warm or at room temperature.

Enjoy!

Corn and Basil Cream Pasta

Feb 13, 2024 Posted by: Patrick Martin Frantoio Grove Extra Virgin Olive Oil, Fresh pasta, Summer corn

A plate of Corn & Basil Cream Pasta. Pasta is on a white plate atop a woven, wooden charger on white marble. To the left of the plate is a blue-and-white-striped towel and blue hydrangeas. To the right is a bowl of sliced bread and a fork and knife.

The perfect dish to highlight fresh basil & summer corn. Creamy and sweet, this dish is finished with a healthy drizzle of a bright and pungent Extra Virgin Olive Oil from our friends at Frantoio Grove.

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