Memphis Food Guy Blog

Tagliatelle with Peas

2013-05-03T09:04:00.000-05:00

Tagliatelle with Peas

Chef's Note: One of my favorite restaurants in Verona is Il Pompiere. They make a pasta dish when peas are in season that is thoroughly infused with their sweet flavor. Marco, the chef/owner, was kind enough to share his secret with me. It’s actually very simple. Once the peas are tender, half are pureed until creamy and mixed back into the sauce. When the pasta is tossed with the sauce, it absorbs all that delicious pea flavor, which is why I like using the wider tagliatelle noodles. Although you could make this with premium frozen peas, the sweet flavor of fresh peas is worth the extra time it takes to shell the peas.

1/2 medium yellow onion
4 tablespoons California Olive Ranch extra-virgin olive oil
1 3/4 pounds fresh peas (or 12 ounces frozen peas)
Salt
Freshly ground black pepper
12 ounces dried egg tagliatelle or pappardelle

Directions

Step 1: Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Step 2: Peel and finely chop the onion. Put the olive oil in a saucepan or deep 8-inch skillet, add the chopped onion, and place over medium heat. Sauté until the onion turns a rich golden color, about 5 minutes. While the onion is sautéing, shell the fresh peas, if using.
Step 3: When the onion is ready, add the peas and season generously with salt and pepper. Stir the peas well, then add about 1/2 cup water. Cook over medium heat until the peas are tender, adding water if it evaporates completely before they are done. It should take 15 to 20 minutes for the peas to become tender. (If using frozen peas, add water only once and cook for 6 to 8 minutes).
Step 4: When the peas are tender, remove from the heat, take out about half the peas, and puree them. A food mill will make the smoothest puree, but if you don’t have one you can use a food processor. Put the pureed peas back in the pan with the whole peas.
Step 5: Add about 2 tablespoons salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente. After the pasta has cooked for about 2 minutes, add 3/4 cup of the pasta water to the pan with the peas and stir well.
Step 6: When the pasta is done, drain well, toss with the sauce, and serve at once.

Recipe credit: Giuliano Hazan's Thirty Minute Pasta (Stewart, Tabori & Chang, 2009), by Giuliano Hazan

Reprinted with permission from the publisher

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Asparagus Salad With Ginger-Citrus Vinaigrette

2013-04-24T08:40:00.000-05:00

Asparagus Salad With Ginger-Citrus Vinaigrette

For the asparagus

1 lb (454gr) asparagus spears (1 bunch) – bottom of stems snapped off
1 tablespoon California Olive Ranch extra-virgin olive oil
sea salt to taste

For the vinaigrette

1 teaspoon finely grated fresh ginger (use microplane grater)
1 teaspoon finely grated orange zest (use microplane grater)
1 tablespoon brown rice vinegar
1 tablespoon lime juice
1/8 teaspoon ground cayenne
1/8 teaspoon sea salt
3 tablespoons California Olive Ranch extra-virgin olive oil
1 tablespoon toasted sesame oil

For the salad

1 teaspoon sea salt for blanching
1 cup snow peas (3 oz) (85gr) – stem end trimmed and left whole
1 large Valencia or navel orange
1 large handful (3 oz) (85gr) baby arugula
2 tablespoons sesame seeds – toasted (see cook’s note)

Directions

Step 1: Preheat the oven to 500ºF (260ºC). Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.

Step 2: In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.

Step 3: Fill a large bowl with cold water and several ice cubes. Bring 1 quart of water to a boil. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.

Step 4: Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8″ thick slices. Set aside.

Step 5: Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

Cook’s note: To toast the sesame seeds – Heat a small frying pan to medium-high heat. Add the sesame seeds and sauté for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.

Recipe and photo courtesy of Viviane Bauquet Farre of Food & Style

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Avocado Mash on Multigrain Toast

2013-04-17T06:21:00.000-05:00

Avocado Mash on Multigrain Toast

Chef’s note: We try to keep ripe avocados on hand. They come to our rescue when we’re hungry and don’t have much time to cook. These toasts have served us well for a late-morning breakfast, lunch, or quickly made supper. But we could find an excuse to eat them anytime.

4 slices multigrain bread
California Olive Ranch extra-virgin olive oil
4 ripe Hass avocados, halved, pitted, and peeled
1-2 lemons, preferably Meyers, halved
Aleppo pepper or other crushed red pepper flakes
Salt, preferably flaky sea salt like Maldon

Directions

Step 1: Toast the bread, then drizzle on one side with the olive oil while still warm. Put 2 avocado halves on each piece of toast and mash them with a butter knife or fork, spreading the soft fruit to the edges of the toast.

Step 2: Drizzle the avocados with some olive oil. Squeeze some lemon juice over the toasts, sprinkle with a pinch or two of Aleppo pepper, and season with salt. Serve with lemon halves.

Recipe and photo courtesy of Canal House Cooks Every Day (Andrews McMeel Publishing, 2012), by Melissa Hamilton and Christopher Hirsheimer

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Green Couscous

2013-04-17T06:19:00.000-05:00

Salads and Dressings

Green Couscous

Chef's Note: A good-looking and even better tasting side salad. It has strong flavor and is extremely healthful but still feels light and comforting. Adding some feta will make it a bit more substantial.

1 cup couscous
¾ cup boiling water or vegetable stock
1 small onion, thinly sliced
1 tbsp California Olive Ranch extra-virgin olive oil
¼ tsp salt
¼ tsp ground cumin

Herb paste:

1/3 cup chopped parsley
1 cup chopped cilantro
2 tbsp chopped tarragon
2 tbsp chopped dill
2 tbsp chopped mint
6 tbsp California Olive Ranch extra-virgin olive oil

½ cup unsalted pistachios, toasted and roughly chopped
3 green onions, finely sliced
1 fresh green chile, finely sliced
1 ¼ cup arugula leaves, chopped

Directions

Step 1: Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.

Step 2: Meanwhile, fry the onion in the olive oil on medium until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.

Step 3: To make the herb paste, place all the ingredients in a food processor and blitz until smooth.

Step 4: Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, the pistachios, green onions, green chile and arugula and gently mix. Serve at room temperature.

Recipe credit: Plenty (Chronicle Books, 2011), by Yotam Ottolenghi

Reprinted with permission from the publisher

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Asparagus Salad With Ginger-Citrus Vinaigrette

2013-04-03T08:23:00.001-05:00

Asparagus Salad With Ginger-Citrus Vinaigrette

For the asparagus

1 lb (454gr) asparagus spears (1 bunch) – bottom of stems snapped off
1 tablespoon California Olive Ranch extra-virgin olive oil
sea salt to taste

For the vinaigrette

1 teaspoon finely grated fresh ginger (use microplane grater)
1 teaspoon finely grated orange zest (use microplane grater)
1 tablespoon brown rice vinegar
1 tablespoon lime juice
1/8 teaspoon ground cayenne
1/8 teaspoon sea salt
3 tablespoons California Olive Ranch extra-virgin olive oil
1 tablespoon toasted sesame oil

For the salad

1 teaspoon sea salt for blanching
1 cup snow peas (3 oz) (85gr) – stem end trimmed and left whole
1 large Valencia or navel orange
1 large handful (3 oz) (85gr) baby arugula
2 tablespoons sesame seeds – toasted (see cook’s note)

Directions

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Spring Green Vegetables and Soft-Cooked Eggs

2013-04-03T08:17:00.001-05:00

Spring Green Vegetables and Soft-Cooked Eggs

Chef's note: This dish is full of vitamins, taste and color — that’s, if like me, you like the color green and spring vegetables and a vanilla-flavored vinaigrette to go with it. But it’s also all about the egg too, you know, the kind you cook on the runny side. We call them oeufs mollets in French.

For the vegetables:

1 vanilla bean, cut open and seeds scraped out
2 cups snap peas, or sugar peas
16 green asparagus
4 leeks, white part only
2 tablespoons sherry vinegar
6 tablespoons California Olive Ranch extra-virgin olive oil
1 tablespoon chopped fresh mint
Salt
Crushed red peppercorns

For the whole soft-cooked eggs:

4 extra fresh eggs
1 tablespoon white wine vinegar
Salt

Directions

Step 1: Steam the vegetables for 5 minutes and rinse them under cold water; set aside.
Step 2: In a bowl, whisk together the vinegar with the oil. Add the vanilla seeds, mint, salt and red peppercorns. Serve on top of the warm vegetables.
Step 3: Boil water in a pot with the white wine vinegar and a pinch of salt. When the water is boiling, drop the eggs carefully in the water. Cook for 5 minutes. Remove from the heat and tap them with a knife, holding each in one hand. Remove the shell carefully. Serve on top of the vegetables and sprinkle with red peppercorns. Serve with crusty bread on the side.

Recipe and photo courtesy of Béatrice Peltre of La Tartine Gourmande.

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Olive Oil Health: the Updated Mediterranean Diet Pyramid

2013-04-02T10:26:00.000-05:00

Olive Oil Health: the Updated Mediterranean Diet Pyramid

Posted on March 30, 2010

When it comes to food pyramids, being at the bottom of the heap is actually a good thing. We just discovered olive oil has moved up in the world . . . by moving farther down on the new version of the 17-year-old Mediterranean diet pyramid.
The new version, pictured here, combines the original pyramid with the latest health and scientific studies.
Here are the key changes, according to Oldways, the Boston food think tank that was among the groups behind the launch of the original pyramid:

All plant foods – fruits, vegetables, grains, nuts, legumes, seeds, olives, and olive oil – were combined in a single group and placed at the base. The change was meant to signal these foods “should be the basis of most meals.”
The recommended consumption of fish and shellfish was increased to two times a week, “indicating their multiple contributions to brain and reproductive organ health.”
Herbs and spices were added to reflect “increased evidence of their health-promoting properties” and their role in making foods taste better.

The pyramid also emphasizes the importance of physical activity and how you should enjoy meals in the company of family and friends.
The Mediterranean diet first came under the spotlight in 1993. That’s when Oldways, the Harvard School of Public Health, and the European Office of the World Health Organization unveiled the “classic” Mediterranean diet and the original pyramid. (The Harvard School of Public Health has issued its own “Healthy Eating Pyramid,” which I featured in a blog last week.)
Kathy McManus, director of the department of nutrition at Boston’s Brigham and Women’s Hospital, noted the “center of the plate” in the Mediterranean diet revolves around plant-based foods. She was speaking at a recent healthy eating and living conference we attended in northern California, co-sponsored by the Culinary Institute of America and the Osher Research Center at Harvard Medical School.
McManus gave a rundown of the diet’s overall healthful properties:

Low consumption of red meat
Daily use of olive oil
Regular consumption of fish
“Abundant intake” of plant foods, including fruits, vegetables, whole grains and nuts
And wine in moderation

McManus noted “moderation is key” when it comes to eating healthful foods. “Savor it and enjoy it,” she said. “But don’t abuse it by piling up the plate.”
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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Puttanesca Sauce

2013-03-27T06:34:00.001-05:00

Puttanesca Sauce

Chef's Note: This is the mythical sauce of the Neapolitan ladies of the night. They would cook pasta with this sauce and serve it to sailors as an aphrodisiac. I have tried it and it doesn't work. The sauce is, however, great—not only with spaghetti but also with baked or sautéed shrimp or fish fillets.

¼ cup California Olive Ranch extra-virgin olive oil
2 tablespoons capers, drained and rinsed
½ cup pitted Gaeta olives
6 anchovy fillets, packed in oil
2 garlic cloves, minced
½ teaspoon red pepper flakes
1 tablespoon chopped fresh Italian parsley
1 (28-ounce) imported Italian plum tomatoes, drained and hand-crushed
Salt, if desired

Directions

Step 1: Heat the oil in a large skillet over medium heat. Add the capers, olives, and anchovies and sauté until the anchovies dissolve, about 1 to 2 minutes.

Step 2: Add the garlic, red pepper flakes, and parsley and sauté 1 minute. Stir in the crushed tomatoes and let simmer for 5 minutes. Taste and add salt if needed before serving.

Recipe credit: Rao's Recipes from the Neighborhood (St. Martin's Press, 2004), by Frank Pellegrino

Reprinted with permission from the publisher

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Cajun Snapper with Red Beans and Rice

2013-03-21T10:47:00.000-05:00

Red beans and rice along with Creole seasoning bring a Cajun flair to this red snapper main dish recipe

Ingredients

2 10-oz. fresh red snapper filets
2 tsp.Creole or Cajun seasoning
1 14.8-oz. pouch cooked long grain rice
1 15-oz. can red beans, rinsed and drained
2 lemons
Italian (flat-leaf) parsley (optional)
2 Tbsp.butter, melted

Directions

1.Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.

2.Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.

3.Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.

4.Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.

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Chilaquiles Verde Bake

2013-03-20T10:55:00.002-05:00

Chilaquiles Verde Bake

Servings: 4

Prep Time: 10 mins

Total Time: 35 mins

Ingredients

1 can

(10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 tsp.

ground cumin
1/2 tsp.

each garlic powder , ground cilantro (coriander) and chili powder
1 can

(about 4 ounces) chopped green chiles
1/2 cup

sour cream
1/4 cup

water
2 cups

cubed cooked chicken
2 cups

frozen broccoli florets
4

corn tortillas (6-inch), cut into strips
1/2 cup

shredded Cheddar cheese (about 2 ounces)

Directions

Stir the soup, cumin, garlic powder, cilantro, chili powder, chiles, sour cream, water, chicken, broccoli and tortillas in a 2-quart shallow baking dish.

Top the mixture with the cheese. Cover the dish and bake at 350 degrees F. for 25 minutes or until the mixture is hot and bubbling.

Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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Pasta Pomodoro

2013-03-20T06:46:00.001-05:00

Pasta Pomodoro

Chef's Note: Even after we opened Carmine’s, Michael Ronis and the other partners kept up the habit of eating at Italaian restaurants in the Bronx, Brooklyn, and the other boroughs of the city where the pasta pomodoro was, we had to admit, a little better than ours. Why? We served a glorious simple dish at the restaurant, using the best Italian tomatoes, lots of garlic, parsley, basil, and olive oil, and our pasta was top-notch! But something kept it from going over the top. Finally, we realized it was the oil slick. To be really, really, really good, pomodoro demands lots of oil. We use a quarter cup olive oil for four servings, which puts our pomodoro right over the top. Try it!

¼ cup California Olive Ranch extra-virgin olive oil
8 cloves garlic, sliced
1 ounce fresh prosciutto, thinly sliced
7 fresh basil leaves, sliced
1 Bay Leaf
2 Tablespoons finely chopped flat-leaf parsley
¼ cup dry white wine
One 20-ounce can Italian plum tomatoes, drained
Salt and freshly ground black pepper
12 ounces dried rigatoni, spaghetti or penne

Directions

Step 1: In a large sauté pan, heat the olive oil over medium-high heat. When the oil is hot, reduce the heat, add the garlic, and cook it stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the prosciutto, the basil, the bay leaf, and 1 tablespoon of the parsley. Cook the mixture, stirring, for 30 seconds. Raise the heat to high, add the wine, and cook it for about 10 seconds or until the wine is well mixed.
Step 2: Add the tomatoes and, using a wooden spoon or long-handled fork, break them up as they cook. Bring the sauce to a boil. Bring the sauce to a boil, reduce the heat slightly, and simmer it briskly for 2 to 3 minutes or until the liquid reduces by half.
Season the sauce to taste with salt and pepper.
Step 3: Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 7 to 8 minutes or until it is al dente. The cooking time will vary depending on the type of pasta.

Step 4: Drain the pasta well and transfer it to a shallow bowl or platter. Bring the sauce to a boil and immediately ladle it over the pasta and serve the dish garnished with the remaining tablespoon of parsley.

Recipe credit: Carmine's Family Style Cookbook (St. Martin's Press, 2008), by Michael Ronis with Mary Goodbody

Reprinted with permission from the publisher

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How to Make Any Risotto in 5 Steps

2013-03-17T16:37:00.000-05:00

How to Make Any Risotto in 5 Steps

Today: The 5 steps to making any risotto, using whatever odds and ends you've got.

Risotto seems so fancy, doesn't it? It's something you bookmark in a magazine or cookbook and save to make someday, when you'll take a special trip to the grocery store, for that dinner party you've been meaning to host.

But the truth is: you can (and should!) make risotto anytime, and you don't even really need to measure anything. All you need is short grain rice, liquid, and about 40 minutes. What's in the fridge -- bacon or mushrooms or peas? They'll be good in here too.

How to Make Any Risotto in 5 Steps

1. Get stock warming on the stove.

2. In another wide pot, sauté onion (or garlic or shallots) in olive oil (or butter).

3. Add short grain rice, like carnaroli or arborio (remember: it will roughly double in size). Toast till the rice is just warm, and it looks "impregnated" with the fat (as Elizabeth David says). Optional: Splash in a few glugs of wine (or sherry or vermouth or beer).

4. Add ladles of stock, stir sometimes, watch it bubble down, add more -- you'll want to keep it generously saucy as you go, not dry. Running low on stock? Add water to the stock pot. Watch the rice swell up, release starch, and get creamy.

5. Taste the rice as you go; let it plump without going mushy. Leave it saucy. Beat in a pat or two of cold butter, and parmesan if you like. Serve right away. Whatever you don't eat, save to makearancini!

Still want a recipe? Here are a few for inspiration:

We're looking for contributors! Email submissions@food52.com and tell us the dish you could make in your sleep, without a recipe.

Photos by James Ransom

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Irish twist on bread and potatoes

2013-03-17T07:41:00.001-05:00

Bread and potatoes with an Irish twist http://lancasteronline.com/article/local/825941_Bread-and-potatoes-with-an-Irish-twist.html

Ragu Bolognese

2013-03-17T07:38:00.001-05:00

Ragu bolognese: A building block of great Italian dishes http://feedproxy.google.com/~r/alltribstories/~3/CiY8ZKbrqnE/ragu-bolognese-heat

St Patrick's Ultimate Meal Guide

2013-03-17T07:35:00.001-05:00

Your Ultimate St. Patrick's Day Meal Guide That Includes More Than Corned Beef and Cabbage http://losalamitos.patch.com/articles/corned-beef-and-cabbage-recipe

Pasta with Roasted Cherry Tomatoes

2013-03-06T06:25:00.000-06:00

Pasta with Roasted Cherry Tomatoes

Chef’s Note: Rustic in flavor and presentation, this adaption of a recipe from food writer Nancy Harmon Jenkins is definitively delicious. I have increased the tomatoes because, frankly, you can never have enough caramelized tomato flavor on plain pasta. Many varieties of small tomatoes are available almost year-round. I like to use red cherry tomatoes or the smaller grape tomatoes. The toughest part of this recipe is halving the tomatoes.

1-1/2 pounds ripe cherry or grape tomatoes, halved
4 garlic cloves, minced
½ cup fresh French bread crumbs
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
¼ cup California Olive Ranch extra-virgin olive oil
1 pound penne, fusilli, or farfallini pasta
½ cup finely chopped fresh basil

Directions

Step 1: Preheat the oven to 400 degrees F. Put the tomato halves in a large baking dish that can be brought to the table.

Step 2: In a small bowl, combined the garlic, bread crumbs, cheese, salt, and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture.

Step 3: Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened.

Step 4: In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well.

Step 5: Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately.

Advance preparation: This is best made just before serving.

The clever cook could:

Add cooked shredded chicken to the pasta for a more substantial dish.
Grill shrimp or scallops and place on top of the pasta.
Refrigerate any leftover pasta and serve chilled the next day, with cold roast chicken, salmon, or halibut.

Recipe credit: Seriously Simple: Easy Recipes for Creative Cooks (Chronicle Books, 2002), by Diane Rossen Worthington

Reprinted with permission from the publisher

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Spaghetti with Olives, Capers, and Anchovies

2013-03-06T06:22:00.002-06:00

Spaghetti with Olives, Capers, and Anchovies

Chef's Note: This is a tomato-less version of the classic Puttanesca sauce, hence the name Bianca, meaning “white.” In the absence of tomatoes, bread crumbs are used to hold all the flavors together instead. I like using a thicker breadcrumb here; either homemade crumbs or plain panko-style store-bought breadcrumbs work well. Though you might think that very little, if any, salt is needed here, unless you season with salt at least moderately, the pasta will taste bland.

2 medium cloves garlic
6–7 sprigs flat-leaf Italian parsley
8 Kalamata olives
Salt
1 pound spaghetti
6 anchovy fillets
6 tablespoons California Olive Ranch extra-virgin olive oil
2 tablespoons capers
2 tablespoons breadcrumbs (see note above)

Directions

Step 1: Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

Step 2: Peel and finely chop the garlic. Finely chop enough parsley to measure
about 2 tablespoons. Slice the flesh of the olives away from the pits and coarsely chop.

Step 3: When the water for the pasta is boiling, add about 2 tablespoons salt, add
the spaghetti, and stir until all the strands are submerged. Cook until al dente.

Step 4: Chop the anchovies and put them with the olive oil in an 8-inch skillet.
Place over medium heat and cook until the anchovies have dissolved, about 1 minute.

Step 5: Add the chopped garlic and sauté briefly, about 15 seconds. Add the
parsley, olives, and capers and season with salt. Cook for about another minute, then remove from the heat.

Step 6: When the pasta is done, drain well, toss with the sauce and the breadcrumbs,
and serve at once.

Recipe credit: Giuliano Hazan's Thirty Minute Pasta (Stewart, Tabori & Chang, 2009), by Giuliano Hazan

Reprinted with permission from the publisher

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Spaghetti with Olive Oil and Pan-Fried Jalapeños

2013-03-06T06:19:00.001-06:00

Spaghetti with Olive Oil and Pan-Fried Jalapeños

Chef's Note: This New World version of Spaghetti Aglio e Olio is as simple as the original, but it’s spiced-up with jalapeño peppers instead of red pepper flakes. As the jalapeños pan-fry, they become mellow, smoky, sweet; infusing the oil and the pasta with all their spunkiness.

A word of warning, make sure to test your jalapeños before you make this recipe (taste the tip of one pepper and it’ll give you an idea of its strength). I find most commercial jalapeños fairly mild, but now and then you come across some that are quite fiery!

1/3 cup California Olive Ranch extra virgin olive oil
6 to 8 jalapeños to taste – seeded and cut lengthwise in fine julienne strips
12 large garlic cloves – skinned and finely sliced
1 tablespoon sea salt for the pasta water
1 lb (454gr) spaghetti
1/3 cup reserved pasta water
3/4 teaspoon sea salt or to taste
extra virgin olive oil for drizzling

Directions

Step 1: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and the jalapeños, toss well and sauté for 5 to 6 minutes until the jalapeños are golden-brown at the edges, tossing only from time to time. Add the garlic, toss again and sauté for a few seconds. Be careful not to brown the garlic or it’ll become bitter. Remove from heat and set skillet aside.

Step 2: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and pasta. Cook the pasta until tender but still al dente. Drain well.

Step 3: Return the skillet to the stove over medium-high heat. When the oil begins to sizzle, add the pasta, reserved pasta water and salt. Toss well and remove from the heat. Divide into pasta bowls, drizzle with olive oil and serve immediately.
Recipe and photo courtesy of Viviane Bauquet Farre of Food & Style

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Spaghetti With Tomato Sauce & Ricotta

2013-03-06T06:14:00.000-06:00

Spaghetti With Tomato Sauce & Ricotta

Chef’s Note: Since this very simple dish relies heavily on its ingredients, look for good fresh ricotta and canned San Marzano tomatoes from Italy—they are extra-flavorful—at your local Italian market.

One 28-ounce can chopped tomatoes
1 medium onion, halved
2 cloves garlic
4–6 tablespoons California Olive Ranch extra-virgin olive oil
Salt and pepper
1 pound spaghetti
1 cup fresh ricotta
Chopped fresh parsley

Directions

Step 1: Put the tomatoes into a heavy medium pot, rinse out the container with 2 cups water, and add it to the pot. Add the onions, garlic, olive oil, and salt and pepper to taste. Gently simmer over medium-low heat for about 1 hour. Adjust the seasonings. Add a little more olive oil to round out the flavor, if you like. Discard the onions and garlic.

Step 2: Cook the pasta in a large pot of salted boiling water until just cooked, 10–12 minutes. Drain, reserving 1 cup of the cooking water. Toss the pasta with the tomato sauce until thoroughly coated. Add the reserved cooking water to loosen the sauce if it is too thick. Divide between 4 plates and top with a big soupspoonful of ricotta and some chopped parsley.

Recipe courtesy of Canal House Cooks Every Day (Andrews McMeel Publishing, 2012), by Melissa Hamilton and Christopher Hirsheimer

Reprinted with permission from the authors

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Green olive tapenade

2013-02-27T13:09:00.000-06:00

Green olive tapenade

Delicious on its own with bread or toast, but also a versatile ingredient to add an olivey bite to all sorts of other dishes. To make it vegetarian, leave out the anchovies. Makes 400g.

2 garlic cloves, minced
Juice and grated zest of ½ lemon
2 tbsp salted capers, soaked in water for 10 minutes, drained and rinsed
6 anchovy fillets in oil, drained
2 tsp fresh thyme leaves, chopped
¼ tsp chilli flakes (optional)
400g oil-cured green olives, drained and pitted
Up to 100ml extra-virgin olive oil
Freshly ground black pepper

Put the garlic, juice and zest, capers, anchovies, thyme and chilli in a food processor and pulse until well blended. Add the olives and pulse to a coarse paste. Slowly pour the oil through the feed tube, pulsing as you go, until it's the texture you like – you may not need all the oil. Taste and add black pepper if necessary.

Five things to do with tapenade:
• Push under the skin of a chicken before roasting it.
• Mix a few tablespoons with breadcrumbs and spread over breast of lamb before rolling and roasting.
• Serve on crostini with some crumbled soft goat's cheese.
• Toss with just-cooked potatoes as a salad to go with grilled sardines.
• Brush over a sheet of bought puff pastry, roll up, cut into thin rounds and bake at 200C/400F/gas mark 6 for 12 minutes, until puffed and golden. Serve as a nibble with drinks.

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Greek Quinoa and Avocado Salad

2013-02-27T09:58:00.002-06:00

Greek Quinoa and Avocado Salad

For a meatless main-dish recipe in less than 30 minutes, combine quinoa, avocado, tomatoes, and spinach. The lemon juice mixture adds a refreshing citrus flavor.

Recipe from

Servings: 4 servings

Prep Time: 15 mins

Total Time: 30 mins

Ingredients

1/2 cup uncooked quinoa, rinsed and drained*
1 cup water
2 roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (1 small)
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 ripe avocados, halved, seeded, peeled, and sliced**
1/3 cup crumbled feta cheese

Directions

In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.

Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.

Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.

*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

**Note: Brush avocado slices with additional lemon juice to prevent browning.

Nutrition information

Per serving: Calories 332, Total Fat 24 g, Saturated Fat 5 g, Cholesterol 11 mg, Sodium 457 mg, Carbohydrate 27 g, Fiber 8 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 11%, Iron 18%. Exchanges: Vegetable .5, Starch 1.5, Fat 4.5. Percent Daily Values are based on a 2,000 calorie diet

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White Bean Soup with Winter Greens

2013-02-27T08:21:00.002-06:00

White Bean Soup with Winter Greens

Chef’s Note: Adding a swirl of winter greens makes this healthful white bean soup from Fresh From the Farmers’ Market (Chronicle Books, 1997) by Janet Fletcher almost a meal in itself. To make ahead, prepare through Step 3. Let cool completely, cover, and refrigerate for up to 3 days. To freeze, prepare through Step 3 and store in an airtight container for up to 2 months. To reheat, bring to a simmer over low heat. Proceed with Step 5. If frozen, thaw in the refrigerator, then bring to a simmer over low heat and proceed from Step 4.

1 pound dried cannellini or other white beans
¼ cup California Olive Ranch extra virgin olive oil, plus more for garnish
1 large onion, chopped
2 carrots, cut into 1/3-inch dice
4 garlic cloves, minced
3 tablespoons minced fresh flat-leaf parsley
2 bay leaves
4 cups chicken stock or low-sodium chicken broth
2 cups water
Salt and freshly ground black pepper to taste
¾ pound winter greens such as kale, chard, dandelion, collard or turnip greens
Freshly grated Parmesan cheese

Directions

Step 1: Rinse and pick over the beans. Soak them overnight in water to cover by 1 inch. Drain.

Step 2: Heat the ¼ cup olive oil in a large port over medium hit. Add the onion, carrots, garlic, parsley and bay leaves. Sauté until the vegetables are slightly softened, about 10 minutes.

Step 3: Add the drained beans, stock or broth, and water. Season with salt and pepper. Bring to a simmer, cover, and adjust heat to maintain a bare simmer. Cook, stirring occasionally, until the beans are tender, 45 minutes to 1-1/2 hours. Remove the bay leaves. In a blender or food processor, puree 4 cups of the beans and vegetables with some of their liquid. Return to the pot and stir well. If needed, thin the soup with water.

Step 4: Wash the greens well, removing any bruised leaves, thick ribs, or stems that are thick or tough. Stack the leaves a few at a time, roll into a log, and cut crosswise into ¼-inch-wide ribbons. Bring a large pot of salted water to a boil over high heat. Add the greens and boil until tender - a couple of minutes for young dandelion and turnip greens, longer for kale or collard greens. Drain, reserving about 2 cups of the cooking liquid. Stir the greens into the soup. Cover and simmer an additional five minutes. Thin the soup, if needed, with the reserved cooking liquid. Taste and adjust the seasoning.

Step 5: Serve in warm bowls, topping each portion with a drizzle of olive oil and a sprinkle of cheese.

Recipe courtesy of From Our House to Yours: Comfort Food to Give and Share(Chronicle Books, 2002), by Joyce Goldstein

Reprinted with permission from the publishers

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Olive Oil Lemon Poppyseed Cake With Lemon-Almond Glaze

2013-02-27T06:29:00.000-06:00

Olive Oil Lemon Poppyseed Cake With Lemon-Almond Glaze

For the cake

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
zest of 1 large lemon [about 1 tablespoon]
juice of 1 large lemon
1/2 cup milk
3 large eggs
2/3 cup California Olive Ranch extra virgin olive oil
1 tablespoon poppyseeds

Directions

Step 1: Preheat oven to 350. Grease a 5-by-9 inch loaf pan. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

Step 3:Combine sugar and zest together in a bowl; using your fingers, rub together well. Add juice and milk, and whisk to combine. Add eggs and oil, and whisk to combine. Add flour mixture to the milk mixture, and whisk until smooth. Whisk in the seeds last, stirring until evenly distributed.

Transfer batter to the pan, and bake until golden and a toothpick inserted in the middle comes out clean, 40-50 minutes. Cool on a wire rack for 15 minutes.

Step 3: Turn cake out on rack, and using the tines of a fork, gently poke small holes on the top surface of the cake. Apply half of the glaze while cake is still warm. When cake has cooled, apply second half of glaze.

For the Glaze

1/2 cup heavy cream
1 cup confectioners' sugar
dash of almond extract
squeeze of lemon juice

Mix all this stuff together. If it's too thin, add a little more sugar. If it's too thick, add more lemon juice or milk or cream.

Recipe courtesy of Jessie at Cakespy.com

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Olive Oil Health: the Updated Mediterranean Diet Pyramid

2013-02-27T06:27:00.003-06:00

Olive Oil Health: the Updated Mediterranean Diet Pyramid

Posted on March 30, 2010

The new version, pictured here, combines the original pyramid with the latest health and scientific studies.

Here are the key changes, according toOldways, the Boston food think tank that was among the groups behind the launch of the original pyramid:

All plant foods – fruits, vegetables, grains, nuts, legumes, seeds, olives, and olive oil– were combined in a single group and placed at the base. The change was meant to signal these foods “should be the basis of most meals.”
The recommended consumption of fish and shellfish was increased to two times a week, “indicating their multiple contributions to brain and reproductive organ health.”
Herbs and spices were added to reflect “increased evidence of their health-promoting properties” and their role in making foods taste better.

The pyramid also emphasizes the importance of physical activity and how you should enjoy meals in the company of family and friends.

The Mediterranean diet first came under the spotlight in 1993. That’s when Oldways, the Harvard School of Public Health, and the European Office of the World Health Organization unveiled the “classic” Mediterranean diet and the original pyramid. (The Harvard School of Public Health has issued its own “Healthy Eating Pyramid,” which I featured in a blog last week.)

Kathy McManus, director of the department of nutrition at Boston’s Brigham and Women’s Hospital, noted the “center of the plate” in the Mediterranean diet revolves around plant-based foods. She was speaking at a recent healthy eating and living conference we attended in northern California, co-sponsored by the Culinary Institute of America and the Osher Research Center at Harvard Medical School.

McManus gave a rundown of the diet’s overall healthful properties:

Low consumption of red meat
Daily use of olive oil
Regular consumption of fish
“Abundant intake” of plant foods, including fruits, vegetables, whole grains and nuts
And wine in moderation

McManus noted “moderation is key” when it comes to eating healthful foods. “Savor it and enjoy it,” she said. “But don’t abuse it by piling up the plate.”

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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Vegetables and Sides Cumin-Crusted Oven Fries

2013-02-27T06:25:00.000-06:00

Vegetables and Sides

Cumin-Crusted Oven Fries

Chef's Note: It’s hard to resist potatoes. Puréed, boiled, baked, fried, roasted… no matter how you cook them, these humble roots always taste good.

But bake oven fries with cumin seeds and these spuds are not just good, they’re sublime. The cumin seeds, while roasting along with the potatoes, acquire a deep flavor and add a bit of crunch to each slice – making them addictive and dreamy!

Naturally, these oven fries are scrumptious on their own and make a versatile side dish. But for a little indulgence, or to enjoy them tapas-style, serve them with this lemony homemade mayonnaise.

2 1/4 lbs (1 kg) russet potatoes (4 medium)
1/4 cup California Olive Ranch extra virgin olive oil
2 tablespoons cumin seeds
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
1/2 cup homemade mayonnaise (optional)
1 large non-stick jellyroll pan

Directions

Step 1: Preheat oven to 475ºF (246ºC). Scrub the potatoes but do not peel them. Cut lengthwise in 1/2” wedges.

Step 2: Place the potato slices on the jellyroll pan. Drizzle with the olive oil and sprinkle with the cumin seeds, salt and pepper. Toss well then spread the slices in a single layer, cover tightly with aluminum foil and bake for 20 minutes until tender. Remove aluminum foil, flip over each slice. Return tray to oven and continue baking uncovered for an additional 10 to 15 minutes, until golden-brown. Remove from oven and serve piping hot, with the mayonnaise on the side if desired.

Recipe and photo courtesy of Viviane Bauquet Farre of Food & Style

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