Memphis Food Guy Blog

Asparagus Salad With Ginger-Citrus Vinaigrette

2014-04-01T12:55:00.000-05:00

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

Ingredients
For the asparagus

1 lb (454gr) asparagus spears (1 bunch) – bottom of stems snapped off
1 tablespoon 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 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

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

Follow us on Twitter: MemphisFoodGuy

Shrimp Appetizer Chilies and Garlic

2014-03-19T06:05:00.000-05:00

Shrimp in Garlic Olive Oil and Chilies

Recipe courtesy of Own Your Kitchen (Clarkson Potter, 2013), by Anne Burrell

Ingredients

Extra virgin olive oil
11 cloves garlic, 10 smashed plus 1 whole clove
4 dried chilies, broken into pieces
4 thick slices of rustic Italian bread
1 pound small shrimp (21–25 are great), peeled and deveined
Kosher salt
Juice of 1 lemon
1 bunch of fresh Italian parsley, leaves finely chopped
2 cups baby arugula

Directions

Generously coat a large sauté pan with olive oil and toss in 5 of the smashed garlic cloves and 2 of the broken chilies. Bring the pan to high heat — it should be screaming hot!
Toast or grill the bread, then rub each slice with the whole garlic clove, drizzle with olive oil, and keep in a warm spot.
As the garlic starts to just slightly turn brown, toss in half the shrimp and season with salt. Stir and cook for 1 minute, or until shrimp just turn pink. Remove from heat, and immediately stir in half the lemon juice and half the parsley. Transfer the shrimp to a dish and keep warm. Repeat this entire process with the remaining ingredients.
Divide the arugula among 4 serving bowls, top with shrimp, and drizzle with the cooking juices. Cut each slice of toast in half on the bias and tuck the bread into the side of the bowl. Serve immediately.

Yield: 4 servings

Follow us on Twitter: MemphisFoodGuy

Shrimp Appetizer with Feta and Mint

2014-03-19T06:02:00.001-05:00

Shrimp with Feta and Mint

Recipe courtesy of Kitchen Revelry (St. Martin’s Press, 2013), by Ali Lartin

Ingredients

1/4 cup dry white wine
Juice from 1 lemon
1 Tbs. plus 5 Tbs. extra virgin olive oil, divided
24 large shrimp (about 1¼ pounds), peeled, deveined, with tails attached
1 cup fresh mint leaves, loosely packed
½ cup feta cheese, crumbled
4 limes, halved
Sourdough baguette
Sea salt and freshly ground black pepper, to taste

Directions

Pour wine, lemon juice, and 1 Tbs. olive oil in a large skillet and bring to a boil over high heat. Reduce heat so mixture is at a simmer.
Working in batches, add eight shrimp at a time to cooking liquid and simmer for about 4 minutes, turning after 2 minutes. When shrimp is done, it will have turned a bright pink. Be careful not to overcook.
Transfer shrimp to a bowl with a slotted spoon. Set aside the cooking liquid. Let shrimp cool for 5 minutes. Cover and refrigerate for one hour.
Place reserved cooking liquid in a small bowl and refrigerate.
To serve, scatter the mint on a large platter. Arrange shrimp on mint and sprinkle with feta cheese. Squeeze juice from the limes over shrimp and drizzle with remaining olive oil and cooled cooking liquid. Toss lightly to mix ﬂavors. Place the baguette around the shrimp, and give the dish a dash of salt and a couple of twists of freshly cracked pepper.

Yield: 6 servings

Follow us on Twitter: MemphisFoodGuy

Roasted Garlic White Bean Dip

2014-03-12T07:14:00.000-05:00

Roasted Garlic White Bean Dip

Recipe courtesy of Rachel Cooks and Bob's Red Mill

Ingredients

1 can great Northern white beans, drained and rinsed
1 head of garlic
2 sprigs of fresh thyme, leaves remove and roughly chopped
1/4 cup Arbequina Olive Oil, plus extra for roasting garlic
salt and pepper to taste

Directions

In a food processor, throw in rinsed beans, chopped thyme leaves, and squeeze out the roasted garlic. Puree until beans are starting to become smooth.
With the food processor running, pour in olive oil and process until smooth. Check seasonings and add salt and pepper as desired (pulse to combine).
Enjoy as a dip or use as spread on a sandwich.

Follow us on Twitter: MemphisFoodGuy

Winter Vegetable Minestrone with Cannellini Beans and Farro

2014-03-12T07:12:00.000-05:00

Winter Vegetable Minestrone with Cannellini Beans and Farro

Recipe and photo courtesy of Viviane Bauquet Farre of food & style

Ingredients

For the soup

1/4 cup extra virgin olive oil
1 large yellow onion – skinned and cut in 1/4” cubes
¼-½ tsp. red chili pepper flakes to taste

1 small bunch Tuscan kale or regular kale (8 oz.) – leaves removed from stems and sliced in 1/2” pieces
4 large garlic cloves – skinned and finely chopped
1–28 oz. can plum tomatoes – coarsely puréed (use a food processor)
2 medium carrots – peeled and cut in ¼-inch cubes
1 large Yukon Gold or white potato (8oz.) – peeled and cut in ¼-inch cubes
1/3 cup farro (or pearled barley)
4 cups vegetable stock
6 cups spring water
1 fresh herb bundle (12 thyme sprigs, 6 Italian parsley sprigs, 1 sprig rosemary and 1 bay leaf) – tied firmly with kitchen string
1-1/4 tsp. sea salt or to taste
Freshly ground black pepper to taste
2 cups cooked cannellini beans (or canned beans)
2 tsp. aged balsamic vinegar

For pan-fried rosemary infused oil

1/2 cup extra virgin olive oil
2 Tbs. finely chopped fresh rosemary
For garnishes
Pan-fried rosemary infused oil
Freshly grated aged Asiago (or Reggiano Parmesan)

Directions

Heat a large heavy-bottomed soup pot at medium-high heat. Add olive oil, onions and pepper flakes and sauté for 6-7 minutes until golden, stirring from time to time. Add kale and garlic and sauté for an additional 2 minutes until kale has wilted. Add tomatoes, carrots, potato, farro, stock, water, herb bundle, salt and pepper. Stir well and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes. Add beans, stir again, cover pot and continue to simmer for 5 minutes. Discard herb bundle. Taste and adjust the seasoning if needed and add the vinegar. Stir again and remove from heat.
To make rosemary-infused oil: Heat a small heavy-bottomed frying pan to medium heat. Add 2 tablespoons of the olive oil and the rosemary. Stir well and sauté for 1-2 minutes until rosemary becomes dark green and crisp, stirring from time to time. Transfer to a small bowl and quickly add the balance of the olive oil. Set aside and let stand at room temperature for 1 hour. Use the infused oil right away or refrigerate it for up to 1 week. Bring to room temperature before serving.
Ladle the soup into bowls. Drizzle with the rosemary infused oil, sprinkle with the grated cheese and serve immediately.

Yield: 8 servings

Follow us on Twitter: MemphisFoodGuy

Roast Beef with a twist

2014-02-09T16:42:00.001-06:00

Balsamic Roast Beef http://news360.com/article/222899131

Sesame-Stir Fry Vegetable Grande Grains Pilaf

2014-02-02T07:54:00.000-06:00

Recipe courtesy of Miss in the Kitchen and Bob's Red Mill

Ingredients

3 tablespoon Miller’s Blend Extra Virgin Olive Oil, divided use
1 cup Bob’s Red Mill Grande Whole Grains
2 1/2 cups chicken broth
1 garlic clove, minced
1/2 cup chopped onion
1 cup chopped mushrooms, baby portabella or white
8 oz sliced water chestnuts
1/2 cup orange juice
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
12 oz steamed stir fry vegetables
1/4 cup toasted sliced almonds

Directions

In a large sauce pan add 1 tablespoon Miller’s Blend Olive Oil and Grande Whole Grains, stir to coat. Cook over medium-high heat 2 minutes, stir in chicken broth and bring to a boil. Lower heat to simmer and cover, cook one hour our until liquid is absorbed.
About 10 minutes before grains are done, add 2 tablespoons Miller’s Extra Virgin Olive Oil to a large skillet over medium-high heat. Add garlic, onion, mushrooms and water chestnuts . Cook until onions are softened, about 5 minutes.
Add orange juice, sesame oil and soy sauce. Lower heat to simmer. Stir in stir fry vegetables and Grande Whole Grains. Cook 2 minutes stirring until thoroughly mixed. Garnish with sliced almonds.

Follow us on Twitter: MemphisFoodGuy

Chicken Parmigiana - Great Dish!!

2014-01-31T05:55:00.000-06:00

Ingredients

1 egg
2 Tbl water
2⁄3 cup unseasoned dry bread crumbs
1⁄3 cup grated Parmesan cheese
8 boneless skinless chicken breasts (about 2 lb)
1/4 cup extra virgin olive oil
2 cups tomato pasta sauce
2 cups shredded mozzarella cheese (8 oz)

Directions

Step 1: Heat oven to 350°F. In small bowl, beat egg and water. In shallow dish, mix bread crumbs and Parmesan cheese. Dip chicken into egg mixture, then coat with bread crumb mixture.

Step 2: In 12-inch skillet, heat oil over medium heat. Cook half of the chicken in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining chicken, adding 1 or 2 tablespoons oil if necessary.

Step 3: In ungreased 11x7-inch (2-quart) glass baking dish, place half of the chicken, overlapping slices slightly. Spoon 1 cup of the tomato sauce over chicken. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining chicken, sauce and cheese.

Step 4: Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Yield: 6 servings

Cooks Note: Place each chicken breast between sheets of plastic wrap or waxed paper. Pound with flat side of meat mallet until 1/4 inch thick. In Step 3, cook chicken until no longer pink in center.

Recipe from Betty Crocker Cookbook, 7th edition

Follow us on Twitter: MemphisFoodGuy

Confetti Kale Slaw

2014-01-29T06:23:00.000-06:00

Recipe courtesy of Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013), by the Moosewood Collective

Ingredients

½ cup orange juice
¼ cup fresh lemon juice
1 Tbs. apple cider vinegar
¼ cup extra virgin olive oil
¼ tsp. salt
¼ tsp. ground black pepper
1 large ﬁrm apple, shredded (1-2 cups)
1 cup shredded green or red cabbage
1 cup shredded carrots
1 cup minced celery
¼ cup minced scallions
3 cups shredded kale, packed

Directions

To make dressing: Whisk together orange juice, lemon juice, vinegar, olive oil, salt, and black pepper in a large bowl.
Prepare apple and vegetables and place them in the bowl as you go: Peel the apple or don’t, and shred it on large-holed side of a hand grater. To prevent apples from discoloring, toss well with dressing.
Thinly slice cabbage and cut across the slices about every inch. Peel carrots and shred on large-holed side of a hand grater. Mince celery. Mince scallions.
To shred kale: Rinse kale leaves and shake off excess water. Strip leaves from large stems and pile on a chopping board. Gather kale into a compact mass and thinly slice it. Then cut down across slices, chopping kale into 1- to 2- inch pieces. Go after larger pieces of kale that got away from you when you were slicing it.
Add shredded kale to bowl and toss well. Delicious served right away, but the sweetness intensifies as it sits. This slaw will keep in the refrigerator two to three.

Yield: 6-8 servings

Follow us on Twitter: MemphisFoodGuy

Seafood Stew

2014-01-22T06:13:00.000-06:00

Recipe courtesy of Food52 . Photo by James Ransom

Ingredients

1/3 cup extra virgin olive oil
4 crushed garlic cloves
6 peeled and seeded Roma tomatoes cut into thin strips
1 cup homemade fish stock, purchased seafood stock or clam juice
½ cup dry white wine
1 pound skinned saltwater fish filets (snapper, sole, halibut, cod), cut into 2-inch chunks
16 large peeled and de-veined raw shrimp
16 sea scallops
½ cup finely shredded fresh basil leaves
½ cup chopped flat leaf parsley

Directions

Heat oil in a 4-6 quart Dutch oven or sauce pot. Add crushed garlic and sauté on very low heat for about two minutes or until garlic is fragrant but not browned.
Add tomatoes, stock and wine and simmer for about 10 minutes.
Add the fish and seafood and simmer for about 5 minutes until just done.
Stir in parsley and basil and serve immediately.

Follow us on Twitter: MemphisFoodGuy

Winter Squash Soup with Citrus-Mint Pesto

2014-01-15T05:50:00.002-06:00

Recipe and photo courtesy of Viviane Bauquet Farre of food & style

Ingredients

For soup

3 Tbs. extra virgin olive oil
1 medium Vidalia or Spanish onion – peeled, quartered and cut crosswise in 1/8-inch slices
2 garlic cloves – skinned and finely chopped
1 cup dry white wine
3 lbs winter squash (1 medium butternut squash, kabocha, sugar pumpkin…) – peeled (use vegetable hand-peeler), seeded and cut in 1″ chunks
2 -1/2 cups vegetable stock
3-3 1/2 cups spring water
1-1/4 tsp. sea salt or to taste
Freshly ground black pepper to taste
2 Tbs. fresh orange juice

For citrus-mint pesto

1 small bunch Italian parsley (1-1/2 oz.) – tough stems removed
8 sprigs fresh mint – leaves removed from stems
1/4 tsp. fennel seeds – coarsely ground with mortar and pestle
1/4 tsp. orange zest (use microplane grater)
2 Tbs. pine nuts
1/4 tsp. sea salt
Freshly ground black pepper to taste
½ cup extra virgin olive oil

Directions

Heat large heavy-bottomed pot to medium-high heat. Add olive oil and onions and sauté for 5-6 minutes until golden, stirring from time to time. Add garlic and wine. Stir well and continue to sauté for 3-4 minutes, until wine has evaporated and glazed the onions. Add squash chunks, stock, 3 cups of water, salt and pepper. Bring soup to a boil and then simmer covered for 30-35 minutes, until squash is very tender.
Add orange juice and purée soup with a stick blender or food processor, until silky-smooth. Thin soup with water to desired consistency. Adjust seasoning if needed. Remove from heat and set aside.
While soup is simmering, make pesto. Place all the ingredients in bowl of a food processor and process until very smooth, for 1-2 minutes, scraping sides of bowl once or twice. Transfer to a small bowl and set aside.
Ladle soup into soup bowls. Place a spoonful of pesto in the center of each bowl and serve immediately.

Yield: 6-8 servings

Follow us on Twitter: MemphisFoodGuy

How Extra Virgin Olive Oil Differs from Other Types of Olive Oil

2013-08-28T10:14:00.001-05:00

Primer: How Extra Virgin Olive Oil Differs from Other Types of Olive Oil

Posted on August 27, 2013

What is extra virgin olive oil? And how does it differ from other grades of olive oil, like pure or light? It’s a question we hear a lot. And I’ll try to clear it up.

It’s not surprising there is so much confusion surrounding extra virgin olive oil – and olive oil generally. A recent survey by the Olive Center at the Davis campus of the University of California found that 55 percent of consumers surveyed believed they understood the meaning of different olive oil grades – but no more than 25 percent responded correctly to statements about the grades.
Why all the confusion? For starters, olive oil is among the top food items on your supermarket shelf that’s likely to be bogus. Among the adulterants found in extra virgin olive oil, for example: cheaper ingredients like hazelnut oil, sunflower oil, refined olive oil, palm oil, or peanut oil.

Moreover, studies suggest U.S. consumers often pay premium prices for European olive oil labeled as “extra virgin” when they’re really buying a lower quality oil.
So it’s little wonder that, for many people, buying olive oil is like buying yogurt or cold medicine. You’re confronted with a dizzying array of choices, labels and claims. Here’s a primer.
Extra virgin olive oil: The top grade, delivering the best taste and the full health benefits of olive oil. It has zero defects. Think of it as freshly pressed fruit juice. (Yes, olives are a fruit.) The olives are crushed at a mill and the oil is extracted via mechanical means – versus refined oil extracted through the use of heat or chemicals. In our case, we crush our olives and run the resulting paste through a centrifuge to separate the oil from the water and sediment.

Extra virgin is the priciest grade. And, to be truly extra virgin, the oil must pass a battery of chemical requirements (such as free fatty acid percent and peroxide levels) set by the Madrid-based International Olive Council (IOC), the California Olive Oil Council (COOC), Australian Olive Association (AOA), and other bodies. We adhere to the COOC and AOA standards as well as our own internal standards that we have set for ourselves to be more rigorous than others. In addition to the chemical tests, true extra virgin olive oil must pass a panel of professional tasters who detect positive attributes like olive fruitiness; the tasters must not find any taste flaws. In short, the oil must taste like olives and be of the freshest quality.

First Cold Press: An outdated, vague term used mainly for marketing purposes. It’s not a required standard. It really just means the oil underwent one phase of “separation” from the olives at the mill – versus repeated separations – and no heat was involved in extracting the oil from the olives. So why do we put “First Cold Press” on our bottles? Because so many people ask us whether our oil is first cold pressed. For us, the term means the fruit of the olive was crushed just once – i.e., the “first press.”

Pure Olive Oil/Olive Oil: Oil that’s been refined to remove any defects. It’s typically blended with a little extra virgin olive oil to add flavor.

Light Olive Oil: Not a diet product. It’s basically the same as “pure” olive oil. It’s really light in flavor or color – not calories or fat. In short, the term “light” has absolutely nothing to do with the quality or health benefits of the oil.

Pomace Olive Oil: Oil extracted from the olive pomace – the solid waste left over from the milling process. It includes olive pits, skin and flesh. The oil is obtained by re-milling the pomace to obtain the remaining 1 percent to 5 percent of oil that’s left in the waste. It also can be obtained by mixing solvents into the pomace; heat is then used to extract additional oil from the pomace.

Follow us on Twitter: MemphisFoodGuy

Spaghetti with Raw Tomatoes

2013-08-21T13:49:00.000-05:00

Spaghetti with Raw Tomatoes

Recipes from an Italian Summer (Phaidon Press, 2010), by the Editors of Phaidon Press. Reprinted courtesy of Phaidon Press

Ingredients

1 lb. 2 oz. ripe vine tomatoes, peeled, seeded, and chopped
1/4 cup extra virgin olive oil
10 leaves fresh basil, chopped
2 cloves garlic, peeled
12 oz. Spaghetti
Salt and pepper

Directions
Step 1: Place tomatoes in a large salad bowl, add the oil, basil, and garlic, and season with salt and pepper. Toss gently, cover, and set aside in a cool place for about 30 minutes or so to let the flavors mingle.

Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to the package directions, until it is tender but al dente, or firm to the bite. Drain the spaghetti.

Step 3: Remove and discard the garlic from the raw tomato sauce. Add the pasta to the sauce, toss, and serve immediately.

Yeild: Serves 4
Level: Easy

Follow us on Twitter: MemphisFoodGuy

Koroneiki – A Little Olive That Delivers a Peppery Zing In Your Throat

2013-08-14T05:50:00.000-05:00

Koroneiki – A Little Olive That Delivers a Peppery Zing In Your Throat

Posted on August 13, 2013

I’ll wrap up my look at the olive varietals that we grow with a primer on the Koroneiki olive. It produces our most robustly flavored oil.

How so? We rate the intensity of our oils through an informal method: the “cough system.” It refers to the number of times you might cough when you swallow the oil and experience that peppery tickle in your throat.

More robust oils equal more coughs. Our Koroneiki oil is a classic example of a robust oil, producing two or three coughs among consumers, chefs, you name it.

The Koroneiki olive is the third of the three olive varietals we grow in northern California. (Click the following links to read blog posts about our other two varietals: Arbosana and Arbequina.) It’s also our smallest olive crop, accounting for about 5 percent of our total.

The small, slightly asymmetric Koroneiki olive hails from Greece. The Koroneiki olive tree has grown in that country for more than 3,000 years. The drought resistant tree is a prolific olive producer. And the olive itself is a prodigious producer of oil.

In addition to a fruity nose and a strong, peppery finish, our Koroneiki oil typically is characterized by aromas of fresh grass and artichokes. The aromatic flavor elicits words like herbaceous, green tea, fruity and ripe banana.

Unlike Arbequina and Arbosana, we don’t bottle our Koroneiki oil as a single varietal oil. Our 2012 Koroneiki olive crop, in particular, produced oil that is specifically selected for blending with ourArbequina and Arbosana. The intense flavor profile of our Koroneiki also adds something very special to our Miller’s Blend and our Everyday Fresh oils.

With the robust flavor profiles of our current Koroneiki crop, the percentages of this varietal is very low; but the impact this has on our selected blends is incredible . When tasting our Miller’s Blend, for example, you’ll enjoy the finish because of the addition of our Koroneiki. This is truly an oil unto itself – world class in every tasting note. What’s more, the complexity of Koroneiki makes it a favorite among people who enjoy a Tuscan-style flavor profile.

Like the Arbosana olive, we have to be especially careful when we harvest our Koroneiki olives. If harvested too early, the flavors are green and harsh and take time to settle out.

By the way, there’s a scientific explanation behind that peppery and pleasant tickle you get at the back of your throat when you swallow a good extra virgin olive oil. And researchers say the findings may prove useful in combating deadly diseases. (Click here to see a blog about the medical significance.)

In addition to producing that peppery notes, the little Koroneiki olive delivers a healthful punch. It has a very high level of polyphenols, the chemical substances found in plants that may reduce the risk of heart disease and cancer.

Bon appétit,

California Olive Ranch Master Miller Bob Singletary

Follow us on Twitter: MemphisFoodGuy

Spaghetti with Ricotta and Cherry Tomatoes

2013-08-14T05:48:00.000-05:00

Spaghetti with Ricotta and Cherry Tomatoes

Recipe from Made in Italy (Clarkson Potter, 2011), by David Rocco. Reprinted with permission from Clarkson Potter.

Ingredients

1 lb. spaghetti
4 Tbsp. extra virgin olive oil, plus extra for drizzling
2 cloves garlic, crushed but left whole
15-20 cherry tomatoes, quartered
Salt, to taste
8 oz. fresh ricotta cheese
10 basil leaves, finely chopped

Directions

Step 1: In a pot of boiling salted water, begin to cook pasta to slightly before al dente.

Step 2: While spaghetti is cooking, heat olive oil in a saucepan, add garlic, cherry tomatoes and salt, and cook for a few minutes. You want the tomatoes to soften and the garlic to brown just slightly. When that happens, the garlic has done its job, so remove and discard it.

Step 3: Add the ricotta cheese and 1 cup of the hot spaghetti water to the saucepan and begin mixing them into the tomato sauce. The hot water will break down the ricotta and give it a gorgeous, creamy, velvety texture. Add drained spaghetti along with ½ cup of the cooking water to the saucepan. Toss together andfinish cooking for about 30 seconds, so it all combines and the water reduces. Remove from heat, toss in
the basil and serve. Drizzle a little olive oil over each serving, if desired.

Yeild: Serves 4
Level: Easy

Follow us on Twitter: MemphisFoodGuy

Tomato Salad with Red Onion and Basil

2013-08-14T05:46:00.000-05:00

Tomato Salad with Red Onion and Basil

Recipe from Carmine's Family Style Cookbook (St. Martin's Press, 2008), by Michael Ronis with Mary Goodbody. Reprinted with permission from the publisher

Ingredients

3 large ripe tomatoes, cored and cut into wedges
1 large red onion, thinly sliced
2 tsp minced garlic
¾ cup extra-virgin olive oil
2 Tbs red wine vinegar or balsamic vinegar
1 tsp kosher salt
¼ tsp freshly ground black pepper
6 large fresh basil leaves, torn into dime-size pieces

Directions

Step 1: Using a rubber spatula, gently stir the tomatoes, onion, and garlic together in a medium bowl. Add oil and vinegar and stir gently to coat the tomatoes.

Step 2: Season with the salt and pepper. Add the basil to the tomato mixture. Stir again and serve.

Yeild: Serves 4-6
Level: Easy

Follow us on Twitter: MemphisFoodGuy

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

Follow us on Twitter: MemphisFoodGuy

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

Follow us on Twitter: MemphisFoodGuy

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

Follow us on Twitter: MemphisFoodGuy

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

Follow us on Twitter: MemphisFoodGuy

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

Follow us on Twitter: MemphisFoodGuy

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.

Follow us on Twitter: MemphisFoodGuy

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

Follow us on Twitter: MemphisFoodGuy

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

Follow us on Twitter: MemphisFoodGuy

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.

Follow us on Twitter: MemphisFoodGuy

Memphis Food Guy Blog

Asparagus Salad With Ginger-Citrus Vinaigrette

Recipe and photo courtesy of Viviane Bauquet Farre of Food & StyleIngredientsFor the asparagus

For the vinaigrette

For the salad

Directions

Shrimp Appetizer Chilies and Garlic

Shrimp in Garlic Olive Oil and Chilies

Shrimp Appetizer with Feta and Mint

Shrimp with Feta and Mint

Roasted Garlic White Bean Dip

Roasted Garlic White Bean Dip

Winter Vegetable Minestrone with Cannellini Beans and Farro

Winter Vegetable Minestrone with Cannellini Beans and Farro

Roast Beef with a twist

Sesame-Stir Fry Vegetable Grande Grains Pilaf

Chicken Parmigiana - Great Dish!!

Confetti Kale Slaw

Seafood Stew

Recipe courtesy of Food52. Photo by James Ransom

Winter Squash Soup with Citrus-Mint Pesto

How Extra Virgin Olive Oil Differs from Other Types of Olive Oil

Primer: How Extra Virgin Olive Oil Differs from Other Types of Olive Oil

Spaghetti with Raw Tomatoes

Spaghetti with Raw Tomatoes

Koroneiki – A Little Olive That Delivers a Peppery Zing In Your Throat

Koroneiki – A Little Olive That Delivers a Peppery Zing In Your Throat

Spaghetti with Ricotta and Cherry Tomatoes

Spaghetti with Ricotta and Cherry Tomatoes

Tomato Salad with Red Onion and Basil

Tomato Salad with Red Onion and Basil

Tagliatelle with Peas

Tagliatelle with Peas

Directions

Asparagus Salad With Ginger-Citrus Vinaigrette

Asparagus Salad With Ginger-Citrus Vinaigrette

For the asparagus

For the vinaigrette

For the salad

Directions

Avocado Mash on Multigrain Toast

Avocado Mash on Multigrain Toast

Directions

Green Couscous

Salads and Dressings

Green Couscous

Herb paste:

Directions

Asparagus Salad With Ginger-Citrus Vinaigrette

Asparagus Salad With Ginger-Citrus Vinaigrette

For the asparagus

For the vinaigrette

For the salad

Directions

Spring Green Vegetables and Soft-Cooked Eggs

Spring Green Vegetables and Soft-Cooked Eggs

For the vegetables:

For the whole soft-cooked eggs:

Directions

Olive Oil Health: the Updated Mediterranean Diet Pyramid

Olive Oil Health: the Updated Mediterranean Diet Pyramid

Puttanesca Sauce

Puttanesca Sauce

Directions

Cajun Snapper with Red Beans and Rice

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

Ingredients
For the asparagus

Recipe courtesy of Food52 . Photo by James Ransom