- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄4 cup white vinegar*
- 2 garlic cloves (finely chopped or pressed)
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
Tag Archives: olive oil
Green poblano rice (arroz verde al poblano) Rick Bayless
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1 2/3 cups veggie broth or water- 2 fresh poblano chiles, stems and seeds removed, and roughly chopped
- 12 sprigs cilantro, plus extra for garnish
- Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
- 1 tablespoon vegetable or olive oil
- 1 cup rice, preferably medium grain
- 1 small white onion, cut into 1/4-inch dice
- 5 garlic cloves, peeled and finely chopped
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- The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
- The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
- Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
- Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
- Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.
Baked garlic parmesan potoato wedges
- 3-4 large russet potatoes cut into wedges
- 4 tbsp o
live oil - 2 tsp salt
- 2 tsp garlic powder
- 2 tsp italian seasoning
- ½ c shreddded parm
- OPTIONAL: FRESH PARSLEY (OR CILANTRO), RANCH OR BLUE CHEESE DRESSING FOR DIPPING
- PREHEAT OVEN TO 375. LIGHTLY GREASE A LARGE BAKING SHEET AND SET ASIDE.
- PLACE POTATO WEDGES IN A LARGE BOWL. DRIZZLE WITH OLIVE OIL AND TOSS TO COAT. IN A SMALL BOWL WHISK TOGETHER SALT, GARLIC POWDER, AND ITALIAN SEASONING. SPRINKLE POTATO WEDGES WITH THE SHREDDED CHEESE, TOSSING TO COAT, THEN SPRINKLE WITH THE SEASONING MIXTURE.
- PLACE POTATO WEDGES ON PREPARED BAKING SHEET IN A SINGLE LAYER WITH SKIN-SIDES-DOWN. BAKE FOR 25-35 MINUTES UNTIL POTATOES ARE FORK-TENDER AND
Farro salad with pan roasted carrots from the chew
- 1/2 pound carrots (peeled, cut into 2-inch pieces on a bias)
- 2 tablespoons olive oil
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon ground ginger
- 3 cups water or stock
- 1 cup farro
- Kosher salt and freshly ground black pepper (to taste)
SHERRY VINAIGRETTE:
- 4 tablespoons sherry vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper (to taste)
TO ASSEMBLE:
- 1/2 cup pistachios (toasted, roughly chopped)
- 1/2 cup parsley (roughly chopped)
- 2/3 cup feta (crumbled)
- Preheat oven to 400ºF.
- In a large bowl, add the carrots and drizzle with the olive oil. Add the nutmeg, cinnamon, chipotle powder, and ginger, and toss to combine. Season with salt and pepper. Spread the carrots on a baking sheet and place in the oven until golden and cooked through, about 20 minutes. Remove from the oven and set aside.
- In a medium saucepan over medium-high heat, add the water and farro and bring to a boil. Season with salt and pepper. Reduce the heat to low and cover. Cook until tender but chewy, about 10 minutes. Drain any remaining liquid and set aside to cool.
- For the Sherry Vinaigrette: In a mason jar, add the sherry vinegar, honey, Dijon mustard, and olive oil and shake to combine. Season with salt and pepper.
- To Assemble: To a large bowl, add the farro, carrots, pistachios, parsley and feta. Drizzle with sherry vinaigrette and toss to combine.
- Tip: To toast the nuts, place them in a dry saute pan over low heat and toast until golden and aromatic, about 5 minutes. Remove and allow to cool.
Kale Salad With Apples and Cheddar from NY Times
- 4 cups very fine
ly chopped or slivered curly kale or Russian kale(about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water) - 2 tablespoons coarsely chopped toasted almonds
- 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
- 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
- 2 tablespoons fresh lemon juice
- Salt to taste
- 1 very small garlic clove, puréed
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated Parmesan
- Combine the kale, almonds, apple and Cheddar in a large bowl.
- Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Pasta e fagoli (pasta and bean soup) from Mario
- 2 tablespoons butter?
- 6 tablespoons extra virgin olive oil
- 1/4 cup finely chopped Italian parsley (plus more for garnish)
1 medium Spanish onion (finely chopped)- 2 tablespoons tomato paste
- 8 cups veggie stock
- 3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
- 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
- salt and freshly ground black pepper
- Parmigiano (for garnish)
In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.
Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.
Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.
Diana Henry’s Lemon & Lavender Cake
- Unsalted butter, for the cake pan
- 1 1/2 cups granulated sugar
- 3/4 tablespoon edible dried lavender
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4t easpoon salt
- 2 large eggs, lightly beaten
- 1cup Greek yogurt
- 1/2 cup mild-flavored olive oil
- Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
- Confectioners’ sugar, to dust
- Preheat the oven to 350° F. Butter an 8-inch diameter, 2 1/2-inch deep cake pan and line the bottom with parchment paper.
- Put the granulated sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda, and salt together into a bowl. Stir in the lavender sugar. In a pitcher, mix the eggs with the yogurt and oil. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients. Add the lemon zest and juice, but don’t over-mix. Scrape the batter into the prepared pan.
- Bake for 45 to 50 minutes, or until the cake is coming away from the inside of the pan and a skewer inserted into the middle comes out clean. Turn it out, peel off the paper, and set on a wire rack until cold. Dust with confectioners’ sugar just before serving and decorate with sprigs of fresh lavender.
Shakshuka from seriouseats.com
- 3 tablesp
oons (45ml) extra-virgin olive oil, plus more for drizzling - 1 medium onion, thinly sliced
- 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
- 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
- 2 to 3 cloves garlic, thinly sliced
- 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
- 2 teaspoons (8g) whole or ground cumin seed
- 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note above)
- Kosher salt and freshly ground black pepper
- Large handful minced cilantro, parsley, or a mix
- 6 eggs
- Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
- Crusty bread, for serving
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Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.
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Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
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Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
One Skillet Mexican Quinoa
1 can green chilies
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (28 ounce) can fire-roasted tomatoes
1 cup yellow corn
1 cup quinoa
1 1/2 cup veggie broth
1 pinch red pepper flakes
2 teaspoons chili powder
1 cup yellow corn
1 cup quinoa
1 1/2 cup veggie broth
1 pinch red pepper flakes
2 teaspoons chili powder
Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute. or start with green chilies
Stir black beans, tomatoes, yellow corn, quinoa, and veggie broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20-35 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Linguine with clam sauce from saveur
1⁄3 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
2 1⁄4 lb. littleneck clams, cleaned
1⁄3 cup dry white wine
1⁄2 tsp. crushed red chile flakes
1 lb. linguine, cooked to al dente, plus 1⁄2 cup cooking water, reserved
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
3 tbsp. unsalted butter
Crusty Italian bread, for serving
Heat oil in a 12″ skillet over medium heat. Add garlic, and cook, stirring, until fragrant, about 1 minute. Add clams, wine, and chile flakes, cover immediately, and cook, shaking pan occasionally, until clams open, about 8–10 minutes. Transfer clams to a cutting board, letting them drain back into the skillet as you remove them, and remove meat from shells; roughly chop meat and return to skillet. Add pasta, reserved pasta water, parsley, and salt and pepper, and toss until pasta is heated through, about 2 minutes. Add butter, and toss until melted; serve immediately with bread.
variation: if you dont have fresh clams
2 (6.5 ounce) cans minced clams, with juice
1/4 cup clam juice
2 (6.5 ounce) cans minced clams, with juice
1/4 cup clam juice