News, Specials, & New Products — uppervalley

Wine Tasting Friday

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Wine Tasting Friday

Sean Minor Sauvignon Blanc flavors of honeydew melon, key limes, pink grapefruit and green apple. Pairing Crab with garlic lemon butter, Humbolt Fog cheese, mixed fruit tart Frenzy Sauvignon Blanc is crisp, refreshing, vibrant, aromatic and energetic with hints of peach, grapefruit, lime, melon and fresh cut grass. #infusemeinc #powerhousemalltasting #winetastingfriday #foodtasting #freeevents #hanover #lebanon #uppervalley

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CONCHIGLIETTE WITH PORK AND WILD MUSHROOM SUGO WITH BLACK TRUFFLE

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CONCHIGLIETTE WITH PORK AND WILD MUSHROOM SUGO WITH BLACK TRUFFLE

Ingredients 1 pound ground pork, beef or even turkey, but preferably freshly-ground pork 2 cups finely diced wild mushrooms 1/2 cup grated Pecorino cheese 2 large shallots, sliced 3 cloves garlic, chopped 2 medium carrots finely diced 1 stalk celery, finely diced 2 cups good quality red wine 1 cup crushed tomatoes 2" sprig fresh thyme salt and fresh ground pepper to taste 1/4 cup peppery, UP Certified EVOO 1 tablespoon black truffle oil 1 pound dried conchigliette, cooked - you can use any other short cut pasta that will hold the sauce well such as rigatoni or mostaccioli. Instructions...

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CHICKEN, CARAMELIZED ONIONS, AND WILD MUSHROOMS OVER PAPPARDELLE SAUCED WITH A CREAMY BACON-THYME-BALSAMIC REDUCTION

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CHICKEN, CARAMELIZED ONIONS, AND WILD MUSHROOMS OVER PAPPARDELLE SAUCED WITH A CREAMY BACON-THYME-BALSAMIC REDUCTION

Ingredients 1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders. 4 thick strips smoked bacon, diced 1 large sweet onion sliced thin 8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch) 4" piece of fresh thyme, stem discarded 1/4 cup Traditional Style Balsamic Condimento or Juniper Berry Balsamic Condimento 2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil 1/2 cup heavy cream sea salt & fresh ground pepper to taste 1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained Directions...

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WILD MUSHROOM-SAGE EXTRA VIRGIN OLIVE OIL CROUTONS

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WILD MUSHROOM-SAGE EXTRA VIRGIN OLIVE OIL CROUTONS

These home made croutons will be the talk of the town and they're a great way to use up leftover bread. You can make these with just about any type of bread. Preheat the oven to 375. Cut fresh or day old french bread in to 1" cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with 1/2 cup of Wild Mushroom-Sage Extra Virgin Olive Oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking...

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POPCORN WITH GRATED ASIAGO, CRACKED BLACK PEPPER, AND UP CERTIFIED WILD MUSHROOM-SAGE OLIVE OIL

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POPCORN WITH GRATED ASIAGO, CRACKED BLACK PEPPER, AND UP CERTIFIED WILD MUSHROOM-SAGE OLIVE OIL

6 cups freshly popped, warm popcorn ( I air-pop it) 1/3 cup UP Certified Wild Mushroom-Sage Olive Oil + 2 tablespoons 1/2 cup freshly grated Asiago cheese + 2 tablespoons Fresh cracked pepper to taste sea salt to taste I a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil on to the popcorn. Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a...

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