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Archive for August, 2010

Grilling peaches with balsamic vinegar helps caramelize the sugar in the fruit. A perfect pair with succulent pork for the ultimate summer supper.

1/3 cup (75 ml) balsamic vinegar, such as the Fig Balsamic

3 Tbsp. (45 ml) each lemon juice and olive oil, such as the Athenolia Olive Oil

1 Tbsp. (15 ml) chopped fresh thyme

1/2 tsp. (2 ml) each salt and pepper

8 fast-fry boneless centre-cut pork loin chops

4 peaches, ripe but firm (peeled, halved and pitted)

6 cups (1.5 L) spinach or arugula

Set aside 2 Tbsp. (30ml) of balsamic vinegar.

Directions:

Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing.

Use 1/4 cup (50 ml) of dressing to marinate pork for one hour in refrigerator, turning occasionally.

Place peaches, cut side up, on plate. Drizzle with reserved 2 Tbsp. (30ml) balsamic vinegar.

Remove pork from marinade, discarding marinade. Place on greased grill over medium-high heat; close cover and grill for three minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside. Grill peaches, cut side down, for four minutes; turn and cook for two minutes or until softened and lightly browned. Cut each peach half into four slices. Slice pork into 1-inch (2.5 cm) strips.

Arrange pork and peaches over spinach; drizzle with remaining dressing.

Serves 4.

From Foodland Ontario via http://www.wetaskiwintimes.com/ArticleDisplay.aspx?e=2697830

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“Wonderful with goat’s cheese, on a pizza or in a quiche.It’s also at home in a cheese toastie.”

8 red onions

1 red chili

2 bay leaves

2 tablespoons olive oil, like the mild Leccino Olive Oil

1 cup brown sugar

1/2 cup balsamic vinegar, like the Traditional Balsamic

1/2 cup red wine vinegar

Directions:

Cut your onions and chili into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.

Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.

Pour the chutney into hot, sterilized jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavor.

Makes about 4-6 jars.

Recipe from The SuperJam Cookbook by Fraser Doherty. Found on The Guardian
http://www.guardian.co.uk/lifeandstyle/2010/aug/03/caramelised-red-onion-chutney-recipe

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Start to finish: 2 hours (20 minutes active)

50 ml (1/4 cup) olive oil, such as the Garlic Olive Oil

50 ml (1/4 cup) white balsamic vinegar, such as the Pineapple White Balsamic

50 ml (1/4 cup) dry white wine

2 ml (1/2 tsp) hot sauce

30 ml (2 tbsp) hoisin sauce

4 cloves garlic

2 ml (1/2 tsp) salt

2 ml (1/2 tsp) whole black peppercorns

15 ml (1 tbsp) grated fresh ginger

625 g (1 1/4 lb) boneless, skinless chicken breasts, cut into 2.5-cm (1-inch) chunks

1 large red onion, cut into bite-size chunks

Directions:

In a blender, combine olive oil, vinegar, wine, hot sauce, hoisin, garlic, salt, peppercorns and ginger. Puree until smooth. Reserve half of the marinade and refrigerate it.

Into a large bowl, pour remaining marinade. Add chicken and onion, then stir gently to coat. Cover and refrigerate for about 1 1/2 hours.

When chicken is ready to cook, heat a grill to high. Oil grates or coat them with cooking spray.

Divide meat and onion chunks among 4 skewers (if using wooden skewers, soak them in water for 30 minutes first). Reduce heat on one side of the grill to low. Arrange skewers on the cooler side of the grill, then cover and cook for 6 minutes, turning frequently, or until an instant thermometer reads 74 C (165 F) at the center of the chicken.

Serve skewers with the reserved marinade for dipping.

Makes 4 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 336 calories; 142 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 82 mg cholesterol; 12 g carbohydrate; 33 g protein; 1 g fibre; 614 mg sodium.

from the Canadian Press http://www.google.com/hostednews/canadianpress/article/ALeqM5ggj4bWIx-cIfXd3wTG3kiaPDl_rg

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Perfect for meats or breads!

1/2 cup fruity olive oil, such as the Castile Olive Oil

2 tablespoons good quality balsamic vinegar

2 tablespoons chopped anchovies (white anchovies are preferred, if you can find them)

2 tablespoons store bought green or black tapenade

2 tablespoons chopped, oil-packed sun-dried tomatoes

1/4 – 1/2 teaspoon hot sauce or spicy chili paste, or to taste

Directions:

Combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and refrigerated. Return to room temperature before serving.

Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.

Serves 6.

Per serving: 186 calories; 20 g fat (3 g saturated fat; 97 percent calories from fat); 1.5 g carbohydrates; 2 mg cholesterol; 149 mg sodium; 1 g protein; 0.4 g fiber.

15 minutes to make

4 hours to meld flavors

From The Detroit News: http://www.detnews.com/article/20100729/LIFESTYLE05/7290320/1463/LIFESTYLE05/Olive-oil-based-dips-taste-great-with-bread–meats#ixzz0x6DKswGj

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Perfect for meats or breads!

1/2 cup Lemon olive oil

2 tablespoons good quality balsamic vinegar

2 garlic cloves, ends removed and sliced into very thin slivers

A few sprigs of fresh thyme leaves

2 tablespoons chopped Kalamata olives

2 tablespoons chopped dried cherries

Freshly ground black pepper

Directions:

Combine all of the ingredients in a small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and kept at room temperature.

Serves 6.

Per serving: 181 calories; 18 g fat (2 g saturated fat; 90 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 26 mg sodium; 0 g protein; 0.3 g fiber.


From The Detroit News: http://www.detnews.com/article/20100729/LIFESTYLE05/7290320/1463/LIFESTYLE05/Olive-oil-based-dips-taste-great-with-bread–meats#ixzz0x65CbGLc

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1 pound fresh asparagus
2 tablespoons SOOC Lemon EVOO
Coarse sea salt and freshly ground black pepper, to taste
Fresh lemon zest or freshly grated Parmesan cheese

Preheat the oven to 500°F, and preheat a cast-iron frying pan or a roasting pan in the oven.

Wash and drain the asparagus, snapping or cutting off any woody ends.  Carefully remove the hot frying pan from the oven, and put a little of the olive oil in the; it should thin immediately from the heat of the pan.  Place the asparagus on top of the oil, and pour the rest of the oil over the asparagus.  Toss of shake the pan until all the stalks are coated with oil, and put the pan back in the hot oven.  Roast for 10 to 15 minutes, shaking the pan occasionally to make sure the asparagus aren’t sticking.  After 10 minutes, remove a stalk and see if it is done to your liking (cooking times will vary according to the thickness of the stalks and their freshness).  The goal is crisp-tender asparagus with slight char marks.

When the asparagus are done, remove them promptly with tongs, leaving the oil behind in the pan.  Serve, grating fresh lemon zest or cheese over the top if desired.  Goes swimmingly with a salmon entrée!

(from The Flavors of Olive Oil by Krasner)

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8-12 ounces fresh pappardelle pasta
3 tablespoons Arbequina Extra Virgin Olive Oil
½ bunch asparagus, cut into 1-inch lengths
½ large onion, halved and sliced
¼ pound wild or cultivated mushrooms, cleaned and cut into bite-sized pieces
Salt and freshly ground pepper to taste
¾ cup dry white wine
2 tomatoes, chopped
2 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
Arbequina EVOO, to drizzle

Directions:

Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
Pre-heat a large sauté pan. Add the 3 tablespoons olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and mushrooms, and cook an additional minute. Season with salt and pepper. Deglaze with the wine and continue cooking until reduced by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.

Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check the seasonings and adjust as needed. Divide the pasta among 4 serving bowls, top with the Parmesan, and drizzle with extra virgin olive oil. Serves 4.

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