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Spicy Smoked Hummus

Homemade Spicy Smoked Hummus by Shawn (PoplarSmoke): 2 Can of Chickpeas - Rinsed and drained 2 Tbsp Zoe Olive Oil Chili 1/2 Cup Zoe Extra Virgin Olive Oil 1/3 Cup Fresh Lemon Juice 1/2 Cup Water 1 Teaspoon Zoe Greek Seasoning Salt and Pepper to taste Red pepper flakes to garnish PROCEDURE Put rinsed and drained chickpeas into a cast iron skillet. Toss chickpeas in olive oil, Season with Greek Seasoning and place onto your grill at 200 degrees indirect. Smoke for anywhere from 30 mins to 1 Hour, stirring every occasionally over your favorite smoking wood - I used Cherrywood. Remove from grill and let the chickpeas cool completely. Add chickpeas and all remaining ingredients to a food processor/ blender and blend...

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Crostoli

Homemade Crostoli by Sabrina Mancin: 300g = 10.5oz 00 Flour or All-purpose flour 104g = 2 large whole eggs 40g = 2 egg yolks 1 tsp Marsala wine (optional) 2 tsp orange zest (optional) Pinch salt Canola or peanut oil for frying Powder sugar for dusting Zoë’s Balsamic Vinegar of Modena for drizzling PROCEDURE Place the flour in a bowl and make a dwell in the middle. Place the eggs, yolks, salt, and the Marsala and/or orange zest (if using) in a bowl and give it a quick mix with a fork. Add the egg mixture in the middle of the flour dwell and slowly incorporate them into the flour. Once you have a dough formed, move it to your...

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BISCOTTIS HUILE D'OLIVE ET PAIN D'ÉPICES

Temps de préparation: 20 minutes Temps de cuisson: 45 minutes Pour 20 biscottis 1/2 tasse huile d’olive extra vierge Zoë3/4 tasse cassonade1/3 tasse boisson végétale (avoine, soya, etc.)1/4 tasse mélasse1 c. à thé extrait de vanille1 c. à thé cannelle moulue1 c. à thé muscade moulue1 c. à thé gingembre moulu1/2 c. à thé piment de la Jamaïque1 c. à thé bicarbonate de sodiumune pincée de sel2 1/2 tasses farine tout usage Glaçage 1 1/2 c. à soupe margarine végétale, ramollie1 tasse sucre à glacer tamisé1 c. à soupe boisson végétale1/2 c. à thé extrait de vanille Instructions : Préchauffer le four à 350 F (180 C) et recouvrir une grande plaque à cuisson de papier parchemin. Dans un grand...

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Zoë Mock “Porchetta” with pickled onion and apple compote

Brought to you by Chef Sabrina Mancin This is my Latin take on the very British “fish and chips” which are usually accompanied with malt vinegar, tartar sauce or lemon.  In this case, I made a tangy vinegar sauce with lemon infused balsamic vinegar and red wine vinegar. For those of you who don’t know, Tostones are fried green plantains, really delicious and super traditional all over Latin America.  Check it out! Prep Time |  25 minutesCook Time |  1h25 minutes Ingredients “PORCHETTA” 1.5Kg = 3.5lbs Pork loin 90g = ½ cup White wine 30g = 1oz Kosher salt ¼ cup Zoë’s evoo with Tuscan herbs 2 cups chopped fresh herbs* 1 T Ground black pepper Twine COMPOTE 1ea =...

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Zoë Ionean Sunrise

Brought to you by Chef Sabrina Mancin Prep Time |  60 minutesCook Time |  30 minutes IngredientsMUFFINS 200g All purpose flour 3g Baking soda 2g Baking pwd. 75g Zoë’s Bio Extra virgin olive oil 6g = 1tsp. Vanilla extract 3g = ½ tsp. Orange extract 150g = 3/4 cup Sugar 25g Maple syrup 1 tsp. Salt 100g = 2 large Eggs 300g Ricotta (I use whole milk ricotta) 36g Orange juice 20g Orange zest 0.5g = ⅛ tsp. (pinch) Saffron threads STREUSEL 100g Almonds 100g All purpose flour 100g Sugar 100g Butter, cold STREUSEL Preheat the oven to 350F Toast the almonds for about 9-10 minutes.  Let them cool completely on the sheet tray you toasted them in, this will...

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