Product Recall Notification: Roland® Preserved Lemons and Roland® Manzanilla Olives Stuffed with Anchovies.

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Chef’s Corner

For Chefs From Chefs!

Beef Carpacchio with Roland® Capers featuring Chef Virginia Willis

Chef Virginia Willis prepares Beef Carpacchio with Roland® Capers.  Capers can be used in salads, antipastos, in sauces for pasta, especially puttanesca sauce, in rice and risotto dishes.  Roland® Capers are used regularly with milder fish dishes such as salmon, sole, and swordfish as a flavor enhancer.

 


Jalapeño Tartar Sauce with Roland® Cornichons featuring Chef Virginia Willis

Chef Virginia Willis prepares Jalapeño Tartar Sauce with Roland® Cornichons.  Cornichons are a French style gherkin or pickle. Traditionally, Roland® Cornichons are sliced very thin and served with pate and foie gras of duck or goose.  Also, use as a garnish, in center of the plate, sandwiches, appetizers, canapés, and buffets.  Cornichons taste great chopped up and added to a salad.


Bruschetta with Roland® Truffle Oil featuring Chef Virginia Willis

Chef Virginia Willis prepares a Mushroom and Arugula Bruschetta with Roland® Truffle Oil.  Roland® Truffle Oil is used to flavor risottos, pasta and cheese dishes.  It can be used to sauté mushrooms and other vegetables.  Fish and seafood can be sautéed in truffle oil and the pan juices used to make a delicious truffle sauce.


Receta: Pudin de Pan con Coco y Chocolate, Roland® Coconut Milk (en español)

Featuring Chef Sandra Gutierrez


Receta: Ensalada de Couscous, Roland® Couscous (en español)

Featuring Chef Sandra Gutierrez


Receta: Ensalada Dulce de Quínoa Negra y Almendras, Roland® Quinoa (en español)

Featuring Chef Sandra Gutierrez


Receta: Risotto al Estilo de Capri, Roland® Arborio Rice (en español)

Featuring Chef Sandra Gutierrez


Receta: Pilaf de Basmati con Pistachos y Pasas, Roland® Basmati Rice (en español)

Featuring Chef Sandra Gutierrez

 


Chicken and Walnut Salad with Roland® Walnut Oil featuring Chef Patrick O’Malley

Chef Patrick O’Malley prepares a Chicken and Walnut Salad with Roland® Walnut Oil.  Roland® Walnut Oil adds a delicate “nutty” flavor to many dishes and is imported from France.  Use in salads, salad dressings, marinades.  Drizzle on warm or cold vegetables.  Makes an elegant vinaigrette when combined with Roland® Raspberry Wine Vinegar.


Bruschetta with Roland® Roasted Red Peppers featuring Chef Patrick O’Malley

Chef Patrick O’Malley prepares an Oven Roasted Pepper Bruschetta with Roland® Roasted Red Peppers.  Roland® Roasted Red Peppers are perfect for salads, pasta dishes, and sauces.  They add flavor and color to any entrée, dip, and side dish.


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