Tag Archives: olive oil

Vegetable Tian Recipe, Ina Garten

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Olive oil
2 lg Yellow onions , cut in half and sliced
2 clove Garlic , minced
1 lbs Potatoes,unpeeled , med. round
3/4 lbs Zucchini
1 1/4 lbs Tomatoes , medium
1 tsp Kosher salt
1/2 tsp Black pepper , freshly ground
1 tbsp Thyme leaves (plus extra sprig) , fresh
2 oz Gruyere cheese , grated

1. For this dish to look its best, you want to choose potatoes, zucchini, and tomatoes that are about the same diameter so the slices look similar.

2. Preheat the oven to 375F.

3. Brush a 9 x 13 x 2 inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

4. Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.

5. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve warm.

Terry’s Notes:

This is a lovely lucious dish. Perfect for a buffet.

This dish multiplies very easily; use any size pan and bake for the
same amount of time. Just be sure you only make one layer.

Ina says that Yukon gold potatoes are particularly good. I used red
bliss.

I sliced everything in the Cuisanart so it was al the elements were
the same thickness.

Served with Tomatillo Grilled Shrimp, cumin rice pilaf and cherry pie a la mode. (cck – 8/9/06)

Meyer Lemon Vinaigrette, sunset magazine

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  • Zest of 1 Meyer lemon (optional)
  • 2 tablespoons Meyer lemon juice (from about 1 large lemon) or use bottled
  • 2 tablespoons extra-virgin olive oil
  • About 1/4 tsp. fine sea salt
  • 1 teaspoon white balsamic vinegar
  • 1 teaspoon mayonnaise
  • 1/2 teaspoon sugar
  • 1 garlic clove, minced

  1. Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.
  2. Make ahead: Up to 1 week, chilled.

Great with crab legs and shrimp.

acorn squash stuffed with creamed spinach

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IMG_2373 Scrub squash, cut in half and remove seeds and goop. Place cut side down on foil, bake at 400 for 45 min. Sautee a few cloves of garlic in olive oil, add washed spinach and cook until wilted. Add salt, pepper and grated nutmeg along with heavy cream. Heat through. Put in squash, cover with some bread crumbs and parm cheese. Put back in oven and bake until cheese is melted. Yum yum

Tonatto sauce, Carol Sanders

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1 can (6 oz) light tuna packed in oil, preferably Italian, undrained
2 tbsp capers, rinsed
1 tsp anchovy paste or 1-2 fillets
juice of 1 lemon
1 small clove of garlic
salt & pepper
1/4 c. mayo
1/2 c olive oil
1 tbsp flat parsley

Combine the tuna with its oil, the capers, anchovy paste, lemon juice, garlic, pinch of salt and pepper and the mayo in a mini food processor or blender. Blend for a few seconds to combine. Continue to blend while slowly drizzling in the olive oil. Add the parsley and blend for a few more seconds.

Spaghetti All’Amatriciana — Campagnolo Restaurant from Phyllis Keating

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SAUCE
2 19oz cans San Marzano tomatoes ( I had 28oz tins)
1 medium carrot, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1 small Spanish onion
4 cups water
1/2 cup olive oil
2 tbsp.kosher salt

PASTA
1tsp olive oil
5 oz guanciale, cut into lardons (I used pancetta)
2 garlic cloves, sliced
1 tsp. chili flakes
13/4 fresh spaghetti or linguine
1-2 tbsp olive oil
2 tbsp. flat-leaf parsley, chopped
1 3/4 cups pecorino, grated

Purée sauce ingredients in batches in a food processor until very smooth. Cook in a large saucepan over medium heat for about 30 mins until sauce thickens slightly and flavours infuse. The sauce should be thick enough to coat the back of a spoon, but not glommy. (I found I cooked it much longer than this). Dilute with more water if it gets too thick. I did not have to use more water.

Lightly coat a large frying pan with 1 tsp. oil. Set over medium high heat. Add guanciale lardons. Cook, stirring occasionally, for 2 – 3 minutes until guanciale begins to crisp. Add garlic and chili flakes. Reduce heat to medium-low. Cook, stirring occasionally, for 1 – 2 minutes until garlic begins to soften. Add to sauce. Simmer gently until ready to use. ( I simmered it longer here too.

Meanwhile boil pasta in a large pot of boiling salted water for 3 – 4 minutes until noodles are al dente. Drain.

Coat pasta pot with oil. Set over medium heat. Return pasta to pot. Sprinkle with parsley. Toss. Pour enough prepared sauce to thoroughly coat pasta. Serve garnished with Pecorino, more chopped parsley and a drizzle of olive oil, if you like. (I did not)

notes from Phyllis: I did buy a good quality pecorino to use…it was nice for a change. I always normally use parmigiana regiano!

I made it for dinner last night and it was delicious.  Sure different from the sauce I normally make with little spices added but the sauce was packed with flavour!  I simmered it for longer that what it said and added a few squeezes of my tomato paste in the tube other than those two slight changes I left it alone.give it a try if you long for a different sauce for a change!

Nick and Toni’s Penne Alla Vecchia Bettola

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1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
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Pizza Dough – Bobby Flay

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piz

3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

dmv note: GREAT

Cheeseburger Soup — allrecipes.com

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268210
1/2 pound fake ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups veggie broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 c sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and fake meat, sautee until veggies are soft.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Dijon Potato Salad –Martha

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  • 1 1/2 pounds  potatoes, scrubbed and cubed
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh parsley
  • 1 hard boiled egg chopped
  • red onion chopped

Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally. OR or cook in salted water until tender

In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.

Add oil and parsley, onion and chopped egg to cooled potato mixture. Season with salt and pepper, and toss.

 

Olive Tapenade Grilled Cheese

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yum

 

 

 

my version

my version made with lemon boy tomatoes and provolone cheese

 

 

 

 

 

 

 

 

 

 

Makes one big sandwich

  • 2 slices rustic bread, sliced
  • 4 tablespoons black olive tapenade
  • 2 slices mozzarella cheese
  • 2 slices tomato
  • Kosher salt, to taste
  • 2 tablespoons butter

yu Pat tomato slices dry, sprinkle with salt, and set aside while you assemble the other ingredients. Spread each slice of bread with two tablespoons of the tapenade. Top with cheese, and the sliced tomato. Butter outside of sandwich, and cook in a skillet over medium heat until cheese melts and bread is golden brown.

Read more: http://www.fromaway.com/sandwiches/olive-tapenade-grilled-cheese#ixzz2bOhcdP8M