Delicious Dishes by Debbie: Sciabica'sOlive Oil and Making a Difference

Friday, November 12, 2010

Sciabica'sOlive Oil and Making a Difference

I got the privilege of trying

Sciabica's California Unfiltered Fresh Pressed Oil of the Olive

100% Extra Virgin

Sevillano Variety, Fall Harvest 2010 Pressing

and

Manzanillo Variety, Fall Harvest 2010 Pressing

Let me tell you something I discovered. There is a difference between the Olive Oil you purchase at your supermarket and this Fresh Pressed Oil of the Olive from Sciabica's. I have tested the two varieties listed above this post and want you to be sure that you visit their web site and or facebook page and see all the wonderful different varieties of Olive Oil they have. I have included a recipe from their facebook page using the garlic oil and I have to try that as well. This would be a delicious thing to make on a cold fall day. How about for a football game or to take to a tailgating party? Please check it out at http://www.sciabica.com.

Large Soft Garlic Pretzels
Recipe found on page 155 in Gemma Sciabica's Popular Recipes Cookbook.
(Makes 12 to 15)

1 tablespoon dry yeast
1/2 cup water, lukewarm
1 egg
1/4 cup Sciabica's Extra Virgin Garlic Olive Oil
3 cups flour
1/4 cup sugar
1/2 teaspoon salt

In large mixing bowl, add yeast, ¼ cup flour, water and 1 tablespoon sugar, let stand about 10 minutes.
Stir in egg and olive oil. Add remaining ingredients, stir to blend.
Knead dough on lightly floured surface. Place back in bowl, cover, let rise about 30 minutes.
On floured surface, cut dough into 12 to 15 pieces. Roll into ropes ½ inch in diameter and about 18 inches long.
Form into pretzel shape. Place on greased baking sheets. Brush tops with egg white, sprinkle with coarse salt or caraway seeds.
Bake in 350 degree oven for 12 to 15 minutes or until golden brown.

Variation:
For a chewier pretzel, drop pretzel into a pan of boiling water. When dough floats to top of water, remove to greased baking sheet.
Brush tops with egg white, sprinkle with coarse salt.
Bake until golden.

1 comment:

NannNovember 14, 2010 at 9:38 PM
Debbie these pretzel sound DEE-LICIOUS!!! Can hardly wait to try them. I LOVE pretzels small or large and these are to die for. Also the olive oils sound SO good. I need to try them. Thanks for the review!!
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Strawberry Heaven

“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.

Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips

Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.