Welcome to a blog filled with tons of cooking featuring enfuso products, written by owner Anne Yee. Most of the reciepes were created, cooked and photographed by me but a few recipes were shared by customers. Disclaimer … SORRY for the photos on some of my earlier efforts. I have much to learn about food photography but I am getting better!
BY CATEGORY: Category links are listed below for you to click on.
BY PRODUCT:
The easiest way is to go to the page for the product. In the product description will be a link to a list of recipes from the blog. This is in development, soon we will have this feature for all products.
Products used in a recipe are listed in parenthesis of the recipe title, so if you are scrolling through the recipes and one catches our eye, you will know what it used by reading the title.
When you marinate shell fish in acid, the acid will start to cook the shell fish which is how ceviche is made. So in this recipe be careful not to over-cook the shrimp by marinating too long.
Since the marinade is full of flavorful yummies and picks up a bit of shrimp taste while “cooking” it, you can use your marinade to make a reduction sauce with rich delicious seafood flavor.
Read MoreSometimes fresh fruits can be hard to come by in the Winter. You can preserve some for special occasions by freezing. When defrosted they will be broken down, but they still have great flavor and can be used in sauces and salsas. When you combine them with a matching fruit balsamic vinegar, the fruit flavors pop even more and you get that tangy bite for contrast that vinegar can add.
In this sample, we used fresh peaches and peach balsamic vinegar to make peach salsa. Strawberries also freeze well and can be used for this recipe too with white strawberry balsamic vinegar.
In summer this recipe can be used with fresh fruit too!
Read MoreWe love twice baking … potatoes, squashes, all of it. It bakes all of the flavors into a integrated soft delicious mass that is warm and homey and satisfying.
This product features a personal favorite seasonal product, Honey Ginger Balsamic Vinegar. We also think of honey and ginger as natural cold strategy which is perfect for the cold weather months, so maybe it is a coincidence that it also is a delicious flavor combination with Fall and Winter foods like squashes and yams.
Read MoreThis recipe features a Fall/Winter seasonal balsamic, Orange Pomegranate. I love the Fall colors that come together in this recipe. The whole pomegranate seeds add this interesting crunchy tangy explosion to selective bites. The fork tender nature of the chicken is a plus as well.
Read MoreBaked salmon with a flavorful olive tapenade style topping perfectly blends flavors of the land and the sea to make a heart healthy dish.
Read MoreThis recipe is full of zucchini and light on egg producing a fluffy but satisfying result. Tarragon is is known to pair well in tomato and egg dishes. It has both a bitter and sweet aspect to it with anise tones due to having essential oils that are in the same class as anise. It adds a distinctive flavor easily achieved by the use of our tarragon infused olive oil.
Read MoreWe have glazed our BBQ with espresso balsamic before, but a recent foodie trend suggesting adding spices to coffee convinced us to change it up using our WTF#!? Spicy Jalapeno Olive Oil. Whisking together balsamic with olive oil to make an emulsion is a great way to create a BBQ glaze that will not burn.
Read MoreRoasting vegetables can take a little longer but it is one of the best ways to bring out their best and ensure you are not draining away their health value in water. We love to roast veggies in ethnic spices, and here they are combined with Thai noodles for a side dish or main meal that you will go back to again and again.
Read MoreWhen you stuff a meaty portobello with gluten free grains, greens and protein, you get a satisfying main dish for veggie eaters.
Read MoreEggs can be a mainstay protein for any meal. We decided that the combination of dill and mushroom was a winner, and even better with eggs. This omelette packs rich flavor and protein to satisfy any meal.
Read MoreThis floral burger bomb rocked our world. We are now hooked on lavender like never before. Combining lavender with lamb was inspired by conversations at the Farmer’s Market with some really creative customers. Once the idea was posed, this burger quickly just came together. This will be made in our house again and again.
Read MoreGinger Balsamic along with "what's in the fridge" were my inspirations for dinner one night that was even better than I imagined.
"What's in the fridge" means that I look at the odds and ends of veggies in my crisper and say, what can I make with that? I used cabbage, tri-color carrots and kale splines, but this recipe would work with whatever veggies you have on hand. What’s in your fridge?
Read MoreThis recipe comes from our caterer friend Rich, who owns a cafe in Costa Mesa and plans to be using smoked olive oil to enhance many of his recipes. The first one he offered is his healthy turkey meatloaf. We tested this recipe at home, and it's delicious!
Read MoreFig balsamic and cheese are always a perfect match. Add gooey caramelized onions and a smoky overtone and you will fall in love with pizza all over again.
Read MoreThis is a delicious The Pig & Quill recipe that we can't get enough of. Goes great on pizza with goat cheese and so much more. Read on!
Read MoreThis recipe came from one of those nights when you need to clean out the fridge. You know, where you take whatever you find and turn it into a meal. My fridge was a little lean so I found potatoes, onions, and cabbage.
Read MoreMaintaining and growing the business keeps us so busy that we often eat on the run but still want yummy tasting and healthy food. We have made this gourmet tasting sandwich in about 5 minutes – and eaten it in less than ten!
A small amount of mayonnaise and a generous drizzle of our Smoked Olive Oil will surround and penetrate the shredded chicken, giving the sandwich plenty of moisture and making it taste so rich and smoky.
Read MoreFor more information, contact:
support@enfuso.com, (949) 378-1800 text messages only please
4458 Cerritos Avenue, Los Alamitos, CA 90720
