The Fresh-Pressed Olive Oil Club is offering a free bottle of the brightest, most insanely flavorful olive oil on the planet!! Click HERE to redeem your free bottle!!

As you will taste for yourself, fresh-pressed oil is vastly more flavorful than any other olive oil you’ve ever tasted. Yet it’s impossible to find in your supermarket or gourmet store!!

Here’s why…and how you can receive your $39 bottle free if you RSVP by Saturday, January 14…

The freshness, flavor, and health benefits of this just-pressed oil will astonish you … it will utterly blow away any olive oil you can find in the U.S. And that’s for one simple reason: This is fresh-pressed supreme extra virgin olive oil-raced here by jet straight from the olive harvest and it’s independently certified to be 100% pure extra virgin!

By contrast, other imported olive oils available here in America are not independently certified to be 100% pure. And they are not raced here at the peak of harvest-fresh flavor but travel instead by slow cargo ship. This means they are already six to nine months old by the time you can buy them in your local supermarket or gourmet store, and they’re already dull, flat, or even rancid!

That’s why I’ve sent this special invitation to you and a few other health-minded foodies. I invite you to accept, free of charge, one of my precious 240 bottles (a $39 value) to experience for yourself the miracle of flavor that such rare, fresh-pressed oil will bring to your seasonal salads, pastas, grilled meats, fish, and many other dishes. I’ll even pay for shipping. But I must ask you to RSVP now. Once these 240 free bottles are gone, I will have no more to give away! Moreover, this very limited offer expires on Saturday, January 14.

I hope that you take advantage of this special gift, and consider registering for my Healthy Recipes for the New Year cooking classes…. Let’s start this year with the best healthy flavors!!

Flavorfully Yours,

Pamela

I look forward to seeing what 2012 has in store for all of us! Here’s a little treat to help you plan your New Years menu. Be sure to watch this video on Amazing Hors d’oeuvres before you do your shopping. A couple of weeks ago, Fabulous at 60 host Andrea Warshaw-Wernick stopped by my home to chat about cocktail parties and fabulous hors d’oeuvres for any season. We had a great time together as you can see!!

Tomorrow night, as I will welcome in 2012, I will have this Holiday Flirtini Cocktail in my hand. It is delicious and festive at any time of year but perfect for New Years Eve.. Cheers!!

Holiday Flirtini:

Serves 6

2 cups Vodka

1 cup Triple Sec

1 cup pomegranate juice

1 cup white cranberry juice

1/2 cup freshly squeezed lime juice

Fresh pomegranate seeds and lime for garnish

Holiday Flirtini

Combine the Vodka, Triple Sec, pomegranate juice, cranberry juice, and lime juice in a pitcher and refrigerate until ready to use. Pour into martini glasses and serve immediately. Garnish each glass with a few pomegranate seeds and a sliver of lime or lime zest.

I have a lot going on in 2012, so let’s keep in touch!! After the Holidays, you’ll need my recipes for a Healthy New Year class on Jan 17th and 18th. . As always, my upcoming cooking classes are posted on my website, Pamela Morgan’s Flavors.

Join my Facebook Page Flavors in Love, and follow me on Twitter @pamflavors.

Wishing you health, happiness, and deliciousness  in 2012!

Flavorfully Yours,

Pamela

CELERY ROOT SOUP WITH PEAR AND PANCETTA

Serves 6

1 teaspoon olive oil

½ pound pancetta, finely diced

3 pears, peeled and diced

2 medium carrots, peeled and chopped

2 leeks, carefully washed and thinly sliced

2 garlic cloves, finely chopped

1 medium celery root, peeled and chopped

1 tablespoon butter

1 teaspoon sugar

4 sprigs of thyme, leaves removed and stems discarded

4 1/2 cups chicken or vegetable stock

Salt and pepper

Heat a large stock pot over medium heat for a minute, and then add oil. Give oil a few seconds to heat up before adding pancetta. Cook, stirring, until pancetta is very crisp, about 6 minutes. Remove pancetta and let drain on paper towels. Add 2 of the diced pears, carrots, leek, garlic, and celery root to the pancetta fat in the pan. Cook, stirring occasionally, about 8 minutes.

In a separate skillet, melt the butter. Add the remaining pear and the sugar, and cook over medium heat, stirring, until nicely browned and caramelized, about 10 minutes. Remove from pan and set aside.

Add the thyme and chicken stock to the stock pot and increase the heat. Bring the soup to a boil. Season with salt and pepper, stir, and reduce the heat to a simmer. Cover and cook for 30 minutes, or until the vegetables are tender.

Purée the soup using your preferred method, either with a blender or food processor. Divide soup amongst serving bowls, and garnish with pancetta and caramelized pears.

To sample more of my tasty winter recipes, sign up for my January cooking class, Healthy Cooking for the New Year, on January 17th and 18th. This class is discounted 40%…..From $150 to $90! My New Year’s gift to you! You will savor a cocktail and six appetizers, as you watch me prepare and teach you secrets to staying healthy. Click HERE to register.

Website:         http://www.pamelamorgansflavors.com/

Blog:                http://www.flavorsinlove.com/

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CRANBERRY SAUCE WITH CANDIED WALNUTS

Serves 6

1 cup walnuts

1/3 cup maple syrup

2 pounds fresh cranberries, washed and dried

2 cups sugar

2 tablespoons water

2 cinnamon sticks

½ teaspoon freshly grated nutmeg

2 oranges, zested and juiced

Preheat a large skillet over medium heat. Toss walnuts with the maple syrup in a bowl. Cook walnuts on top of stove for about 3 minutes until hot and bubbling. Continue cooking until most of the maple syrup is absorbed (be careful they will burn quickly if left unattended). Cool completely, then break up larger clumps.

In a medium pan, combine the cranberries, water, and sugar. Bring to a boil over medium heat. Reduce to a simmer and add the cinnamon sticks and nutmeg. Stir to blend and simmer rapidly for an additional 12 minutes. Some of the cranberries will start to burst when done. Add the orange juice and zest. Stir and set aside to cool, then add walnuts. Serve warm or at room temperature.

You can learn to make this, and other Thanksgiving classics, as we Flirt with Flavors at my Thanksgiving Cooking Class on November 16th. Soup, sides, turkey, gravy… I’ll show you how to do it all!! Click HERE to register.

Chicken Milanese with Arugula Salad

Serves 4

4 handfuls arugula, washed and dried

Half of a red onion, thinly sliced

Dozen cherry tomatoes, halved

Salt and freshly ground black pepper

2/3 cup flour

2 eggs, beaten

1 cup bread crumbs

1 cup grated Parmagiano-Reggiano cheese

¼ cup fresh basil, finely chopped

4 boneless skinless chicken breasts

¾ cup vegetable oil

Juice of 1 lemon

1/8 cup extra virgin olive oil

Combine in a large bowl, arugula, onion, and cherry tomato. Season with salt and pepper and toss gently. Set aside.

Using 2 separate plates, place the flour in one and the bread crumbs, cheese, and basil combined in the other. In a shallow bowl, combine the eggs.

Place the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until it is about 1/2-inch thick. Season the chicken with salt and pepper on both sides. Dredge the chicken in the flour to coat lightly, then dip into the beaten eggs, then coat with the bread crumb mixture.

In a large saute pan, heat the vegetable oil over medium heat. Cook chicken until golden brown, about 4 minutes on each side.

Transfer the chicken to a serving platter and top with the arugula salad. Squeeze lemon over the whole dish, then drizzle with olive oil. Serve immediately.

This is what some of our guests are saying about Flirting With Flavors Cooking Parties:

“When I was looking to find a creative way to celebrate a friend’s birthday this summer in New York City I thought of Pamela.The evening we spent at her extraordinary kitchen exceeded any of our expectations. It was a feast for the eyes and palate, and lots of fun for the six of us. Although it was designed as a gift for a friend, it turned out to be a gift for all of us. I almost want to keep it as my special secret, but it’s too good not to share.” Adria Pearl-Belport

“Going to Pamela’s cooking party was such a treat! I loved learning trade secrets that make your guests say “WOW”! The dishes were delicious and exciting! Pamela masterfully orchestrates the class and makes it a delight to learn to cook or improve on your skills. Love Flirting With Flavors!” Yaf Boye-Flaegel

If you want something new and different, Flirting with Flavors Cooking Parties are THE way to celebrate a bridal shower, birthday, engagement, or just a night out with the girls!! All you have to do is gather up a group of 6 friends, and we do the rest. We will customize a party theme especially for you, whether it be lots of hands on cooking or lots of dancing and cocktails with just a little time in the kitchen… It’s all up to you! CLICK HERE to contact us and book your Cooking Party today!!

And remember, if you want to keep it hot in the kitchen, sign up for my Fall Cooking Classes by clicking HERE.

HERB MARINATED GRILLED STRIPED BASS:
Serves 2

1 pound fresh striped bass fillet
2 tablespoons olive oil
Juice of 1 lemon
½ teaspoon smoked paprika
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon dried or 1 tablespoon fresh oregano
1 clove garlic, finely chopped
Salt and pepper

In a shallow dish, marinate the fish with all the above ingredients for 1 hour.
Preheat a grill or a grill pan over medium heat. Lay the fish on the grill, and cook, turning only once. Cover and cook until fish is moist and barely flaking – about 15 minutes depending on the thickness of the fish.

Serve immediately with one of the following salsas;

ITALIAN TOMATO AND CORN SALSA:

4 tablespoons olive oil

6 cloves garlic, finely chopped

1 large Spanish onion, finely chopped

12 medium sized ripe tomatoes, halved, seeds squeezed out, chopped into ½ inch pieces

Pinch sugar

1 tablespoon dried oregano, or 3 tablespoons fresh oregano, chopped

½ teaspoon dried chili flakes

2 teaspoons salt

Freshly ground pepper

4 ears fresh corn, shucked and kernels removed

2 tablespoons fresh basil, julienned

In a large sauté pan, heat the olive oil. Add the garlic and onions, and cook on medium heat until very soft and fragrant, about 10 minutes. Adjust the heat often to prevent burning. Add the tomatoes, sugar, oregano, chili flakes, salt and pepper. Let simmer, stirring often, about 20 minutes until almost all liquid is absorbed. Stir the corn kernels and basil in the warm sauce.  Cook on low heat for 30 seconds. Adjust seasoning.

Grilled bass with corn and leek salsa

2 tablespoons olive oil

2 tablespoons butter

2 leeks, white part only, cleaned and finely chopped

4 cloves garlic, finely chopped

½ cup roasted tomatoes or sun-dried tomatoes in oil, chopped

4 ears fresh corn, kernels removed

1 bunch swiss chard, washed, cleaned and chopped into small pieces, stems included

2 tablespoons fresh thyme

1 tablespoons fresh rosemary

Salt and pepper to taste

In a large sauté pan, heat olive oil and butter. Add leeks and cook until soft and silky, about 10 minutes. Add garlic and cook another 2 minutes on low heat. Stir in tomatoes, and cook for another 2 minutes. Add fresh corn and chard and season all with rosemary, thyme, salt and pepper to taste. Cook for another minute. Serve alongside the fish.

In a field of lavender, Provence

GRILLED STEAKS WITH PEPPERY LEMON-HERB MARINADE

Serves 6-8

Ingredients: 
4 boneless sirloin or rib eye steaks (about 1 1/2 inches thick) 
1/2 cup plus 3 tablespoons fresh lemon juice 
2 tablespoons olive oil
2 tablespoons rosemary, finely chopped
2 tablespoons thyme, finely chopped 
6 teaspoons whole black peppercorns 
1 tablespoon lemon zest
Salt

Lay the steaks in a large, shallow dish just large enough to hold them comfortably. Pour 1/2 cup of the lemon juice over them. In a food processor, combine the remaining 3 tablespoons lemon juice, olive oil, herbs, peppercorns, lemon zest, and 1 teaspoon salt, and process until a paste forms (bits of peppercorn should remain visible). Spread the paste over the steaks, cover them, and marinate for 2 hours or up to 12 hours. (If you marinate for longer than 2 hours, put steaks in the fridge). Return steaks to room temperature before grilling.

Prepare a grill or grill pan over medium-high heat. Remove steaks from marinade and grill, turning once, about 12 minutes total, or until done to your liking.

Transfer steaks to a cutting board and let rest for 10 minutes. Slice against the grain into thin slices. Season lightly with salt. Serve warm.

Hope you all have a wonderful and delicious end to Summer, and join me in welcoming Fall with open arms..

Flavorfully Yours,

Pamela

Grilled Eggplant-Tomato Dip with Za’atar Spiced Pita Chips

Eggplant-Tomato Dip:

(Makes about 4 cups)

Ingredients:

* 2 cups wood chips, preferably hickory (optional)

* 2 medium eggplants (1 ½ pounds total), trimmed and sliced ½ inch thick

* 2 large ripe tomatoes, about 1 ½ pounds total, trimmed and cut horizontally into thirds

* ¼ cup olive oil

* 3 tablespoons tahini

* 2 tablespoons fresh lemon juice

* 2 tablespoons minced garlic

* 2 teaspoons soy sauce

* 1 ¼ teaspoons salt

* 1 teaspoon Tabasco Pepper Sauce

* 1 ¼ teaspoons Asian sesame oil

* ½ cup finely chopped flat-leaf parsley

* 2 teaspoons coarsely ground toasted cumin seeds or smoked paprika

Prepare a hot charcoal fire or preheat a gas grill (medium-high). When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6 inches above the heat.

Lightly brush the eggplant and tomato slices on all sides with the oil. Lay the vegetables on the rack. Cover and grill, turning the vegetables once, until the eggplant is well browned and tomatoes are lightly browned and very tender, about 10 minutes total. Remove from the grill and cool to room temperature.

Roughly chop the eggplant and tomato. In a food processor, combine the chopped vegetables, tahini, lemon juice, garlic, soy sauce, salt, sesame oil and Tabasco and process until almost smooth. Transfer to a bowl, cover and let stand at room temperature for 1 hour. (Or, cover tightly and refrigerate overnight or for up to 3 days. Return to room temperature if chilled.)

Stir in the parsley. Adjust the seasoning. Spoon the eggplant mixture into the center of a platter. Sprinkle evenly with cumin or smoked paprika. Serve at room temperature.

Note: Though the smoky accent of the grill makes this spread particularly delicious, the vegetables can also be roasted in the oven. Preheat it to 450F, brush the eggplant slices and tomatoes with oil and roast until browned and tender, 20 to 25 minutes. Cool and then proceed with the recipe.

Oven-Baked Pita Chips with Za’atar

(Serves 6 to 8 )

 Ingredients:

* 6, 6-inch white or whole-wheat pita breads, each cut into 6 equal wedges

* ¼ cup olive oil (see note)

* 4 tablespoons za’atar spice

* 1/8 teaspoon salt

 Position a rack in the middle of the oven and preheat to 400F. 

 Lightly brush the pita wedges on both sides with olive oil, transferring them to a baking sheet as you go (the wedges need not lie in a single layer). In a small bowl, stir together the za’atar and salt. Sprinkle this mixture over the chips, stirring and turning them several times as you do so to coat them evenly on both sides.

Set the baking sheet in the over and bake the chips, tossing occasionally, until lightly browned and crunchy, about 15 minutes.

Cool the chips on the pan on a rack. Store airtight at room temperature. Re-warm the chips for serving if desired. 

Note: Roasted garlic-flavored olive oil, available in specialty food shops and some supermarkets, makes a nice substitution here.

SWEET CORN AND CRAB CAKES

* ¼ cup mayonnaise

* 1 large egg

* 1 teaspoon hot sauce

* 1 pound jumbo lump crab

* 1 cup bread crumbs

* ½ cup sweet summer corn kernels

* 1/3 cup finely diced roasted pepper

* 3 tablespoons olive oil

* Chipotle Remoulade to garnish your cakes with, optional

In a bowl, whisk together the mayo, egg and hot sauce. Add the crab, bread crumbs, corn, and pepper. Mix well, breaking up some of the lumps of crabmeat. Cover and refrigerate for 1 hour.

Divide the crab mixture into approximately 8 equal portions, then form each portion into a cake, transferring the cakes as formed to a flat baking sheet.

In a large, heavy nonstick skillet (work in batches so you don’t crowd the pan), warm some of the olive oil over medium heat. With a spatula, carefully slide the crab cakes into the skillet. Cover and cook until golden brown and crisp, about 5 minutes. Carefully turn the cakes, cover the skillet and cook until golden brown, crisp and just cooked through while remaining moist, 4 to 5 minutes. Drain on paper towels.

Serve some of the Remoulade on top of, underneath, or beside the cakes.

CHIPOTLE REMOULADE:

* 1 cup mayonnaise

* 4 teaspoons finely chopped scallions

* 1 tablespoon minced chipotle chiles in adobo

* 2 teaspoons lime juice

* 1 teaspoon Dijon mustard

In a bowl, stir together the mayo, scallion, chipotles, lime, and mustard. Keep in fridge for up to 3 days.