Sheana Davis Epicurian Connection

1 pound fresh pasta of choice, cooked according to directions
2 whole cloves garlic
1 cup Arugula, stems removed
1/2 cup Stella Cadente Meyer Lemon Olive Oil
1/2 cup pinenuts
1/2 cup Vella Cheese Company Asiago or Achadinha Capricious Cheese, grated
1 teaspoon fresh Meyer Lemon zest
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

Place garlic, arugula, olive oil and pinenuts in food processor. Blend and season with salt and pepper. Adjust consistency according to personal preference. Enjoy and serve with a glass of Sonoma Valley Merlot, slices of French bread and olive oil.

Chocolate Olive Oil Cake with Olive Oil Drizzle
Made with Poggolio Olive Oil
Created by Sheana Davis, The Epicurean Connection

3 cups all purpose flour, sifted
2 cup white cornmeal, sifted, plus 1 teaspoon
2 cup granulated sugar
1 cup Scharffenberger unsweetened Cocoa powder, sifted
2 teaspoons baking soda, sifted
1 teaspoon sea salt, sifted
2 cups whole milk
1 cup Poggolio Olive Oil, plus 1 teaspoon
2 teaspoons pure vanilla

Olive Oil Drizzle
2 tablespoons Olive Oil
1/2 Powdered Sugar

Preheat oven to 350 degrees.
Coat baking pan of choice evenly with 1 teaspoon olive oil and sprinkle with 1 teaspoon cornmeal. In a large bowl, sift together the flour, cornmeal, sugar and cocoa and salt. Gently mix in the milk, olive oil and vanilla and mix thoroughly. Spread into baking pan of choice. Bake in oven for 20-25 minutes or until an inserted toothpick removes clean. Remove from oven and allow to cool for 10 minutes. Remove from pan and place on serving dish. Whisk together Olive Oil and powdered Suguar and drizzle with Olive Oil Drizzle and enjoy with a glass of Sonoma Valley Wine!

Holidays 2007

Spring 2007

Apple Blossum Recipes

Phinney Recipes

Fall Cheese Recipes

Pork Tenderloin

Bison Brewing Cheesecake

Recipes for Karina Davis