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Archive for March, 2009

Olive-Stuffed Chicken with Almonds

Friday, March 27th, 2009

INGREDIENTS:
4 boneless chicken breast halves with skin (2 1/4 pounds total)
1 cup brine-cured green olives such as picholine, pitted and chopped
4 1/2 teaspoons Pasolivo Tuscan Blend Extra Virgin Olive Oil
1/4 cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:
Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.

Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).

Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.

While chicken is cooking, chop almonds.

Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.

(Gourmet April 2001)

Tags: almonds, butter, chicken breast, HEART HEALTHY, olives, parsley, Pasolivo, picholine
Posted in Entree, HEART HEALTHY, Recipes | No Comments »

Farfalle with Mushrooms and Spinach

Friday, March 27th, 2009

INGREDIENTS:
6 ounces dried farfalle (bow-tie pasta)
1 tablespoon Tres Osos extra-virgin olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 teaspoon snipped fresh thyme
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

DIRECTIONS:
Cook farfalle according to package directions. Drain well.

Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.

Makes 4 side-dish servings.

(from Heart Healthy Living)

Tags: farfalle, garlic, mushroom, onion, parmesan, Pasta, pepper, spinach, thyme, Tres Osos
Posted in Entree, Pasta, Recipes, Vegetarian | No Comments »

Zucchini Ginger Cupcakes

Friday, March 27th, 2009

Yield: Makes 12 cupcakes • Active Time: 15 min • Total Time: 1 hr

These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist.

INGREDIENTS:
For cupcakes
1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup Berkeley Olive Grove 1913 extra-virgin olive oil
3/4 cup Honey
2 large eggs, lightly beaten
1 teaspoon vanilla

For frosting
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest
Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners

DIRECTIONS:
Bake cupcakes:
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.

Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Make frosting:
Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.

Frost tops of cooled cupcakes.

Recipe Adapted from: Gourmet | July 2006 Ian Knauer

Tags: Berkeley Olive Grove, cinnamon, cream cheese, cupcakes, eggs, ginger, orange zest, sugar, vanilla, zucchini
Posted in Baking, Dessert, Recipes, Vegetarian | No Comments »

Bistro French Fries with Parsley and Garlic

Friday, March 27th, 2009

INGREDIENTS:
4 medium russet potatoes (about 1 3/4 pounds), unpeeled
2 tablespoons Owen’s Creek Olio Nuovo extra-virgin olive oil
1/4 cup chopped fresh parsley
2 garlic cloves, minced
Coarse salt

DIRECTIONS:
Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.

Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.

Adapted from Bon Appétit | September 2001

Tags: garlic, Olio Nuovo, Owen's Creek, parsley, potato
Posted in Appetizer, Recipes, Vegetarian | No Comments »

Sweet Olive Oil Quick Bread

Friday, March 27th, 2009

Extra-virgin olive oil is the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with a cup of fluffy cappuccino.

INGREDIENTS:
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup Adobe Springs extra-virgin olive oil
1/2 cup unsulfured sultana raisins
grated zest of 1 lemon
unsalted butter for loaf pan
1/4 cup pine nuts

DIRECTIONS:
Preheat oven to 350°F.

In a mixing bowl, stir together the flour, baking powder, and salt. Stir in the sugar. Add the eggs, milk, and olive oil, and beat well.

Toss the raisins in a little flour to coat them lightly. Add the raisins and lemon zest to the flour and egg mixture and stir to distribute evenly.

Butter and flour a loaf pan. Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 mintues, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.

Epicurious | June 1998 • by Viana La Place • Desserts and Sweet Snacks

Tags: eggs, lemon, milk, pine nuts, raisins, sugar
Posted in Baking, Recipes, Side Dish, Vegetarian | No Comments »

Tomato, Caper and Olive Vinaigrette

Friday, March 27th, 2009

INGREDIENTS:
1/2 cup fresh lemon juice
2 teaspoons Dijon mustard
3/4 cup Olivas de Oro Mission extra-virgin olive oil
1 cup cherry tomatoes, quartered
2/3 cup Kalamata or other brine-cured black olives, pitted and halved
2 tablespoons drained capers, rinsed

DIRECTIONS:
Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.

Gourmet | July 2000

Tags: capers, cherry tomatoes, HEART HEALTHY, kalamata, lemon juice, Mission, mustard, Olivas de Oro, olives
Posted in Dressing, HEART HEALTHY, Recipes, Vegetarian | No Comments »

Lemon Curd Tart with Olive Oil

Friday, March 27th, 2009

INGREDIENTS:
For tart shell:
2 tablespoons almonds with skins, toasted and cooled
3/4 cup all-purpose flour
1/4 cup confectioners’ sugar
Pinch of fine sea salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 1/2 tablespoons Bozzano A2 EVOO

For lemon curd:
3 large lemons
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tablespoons Bozzano A2 EVOO

Equipment:
A 9-inch round tart pan with removable side; a small offset spatula

DIRECTIONS:
Make tart shell:
Preheat oven to 425°F with rack in middle.

Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Add yolk and oil and pulse until just incorporated and a very soft dough has formed.

Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.

Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

Make curd:
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.

Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.

Remove from heat and whisk in butter and oil until smooth.

Assemble tart:
Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Cooks’ Notes:
• Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
•• Assembled tart can be chilled up to 4 hours.

Gourmet | May 2008 • Adapted from Rosa Jackson

Tags: almonds, Bozzano A2, eggs, lemons, sugar
Posted in Baking, Dessert, Recipes, Vegetarian | No Comments »

Tuscan Tuna-and-Bean Sandwiches

Friday, March 27th, 2009

INGREDIENTS:
For beans:
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons We Olive Organic Ascolano Extra Virgin Olive Oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper

For tuna salad:
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons Organic Ascolano EVOO
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

For sandwiches:
8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
1 cup loosely packed trimmed watercress sprigs

DIRECTIONS:
Prepare beans:
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

Make tuna:
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

Assemble sandwiches:
Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

Gourmet | April 2006

Tags: basil, black pepper, cannellini beans, celery, garlic, HEART HEALTHY, kalamata, lemon juice, onion, Organic Ascolano, panini, parsley, tuna, watercress
Posted in Entree, HEART HEALTHY, Recipes, Sandwiches | No Comments »

Walnut-Orange Olive Oil Cake

Friday, March 27th, 2009

INGREDIENTS:
Nonstick olive oil spray
1 1/2 cups chopped walnuts
1 cup all purpose flour
1 tablespoon baking powder
4 large eggs
1 1/2 cups sugar
1/2 cup fresh orange juice
1 tablespoon finely grated orange peel
1/2 cup We Olive Organic Ascolano Extra Virgin Olive Oil
Powdered sugar

DIRECTIONS:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.

Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.

Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.

Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.

Bon Appétit | October 2007 • Diane Rossen Worthington

Tags: eggs, orange juice, orange peel, Organic Ascolano, sugar, walnuts
Posted in Baking, Dessert, Recipes | No Comments »

Almond-Lemon Torte with Fresh Strawberries

Friday, March 27th, 2009

INGREDIENTS:
Cake:
We Olive Arbequina Extra Virgin Olive Oil for brushing pan plus 6 tablespoons
4 tablespoons unsalted matzo meal, divided
2 cups almond flour or almond meal*
1 cup sugar, divided
6 large eggs, separated
2 tablespoons fresh lemon juice
1 tablespoon orange juice
2 teaspoons finely grated lemon peel
1/2 teaspoon salt
1/2 cup sliced almonds

Sauce and berries:
5 cups sliced stemmed strawberries (about 2 pounds), divided
1 tablespoon (or more) sugar

DIRECTIONS:
For cake:
Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.

Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.

Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.

For sauce and berries:
Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.

Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.

* Sometimes labeled “ground almonds”; available at specialty foods stores and natural foods stores.

Test-kitchen tip: If you can’t find almond flour in the market, make your own by grinding almonds in the processor to a fine powder.

Epicurious | April 2008

Tags: almond flour, almonds, Arbequina, eggs, lemon juice, lemon peel, orange juice, salt, strawberries, sugar
Posted in Baking, Dessert, Recipes | No Comments »

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Archive for March, 2009

Olive-Stuffed Chicken with Almonds

Farfalle with Mushrooms and Spinach

Zucchini Ginger Cupcakes

Bistro French Fries with Parsley and Garlic

Sweet Olive Oil Quick Bread

Tomato, Caper and Olive Vinaigrette

Lemon Curd Tart with Olive Oil

Tuscan Tuna-and-Bean Sandwiches

Walnut-Orange Olive Oil Cake

Almond-Lemon Torte with Fresh Strawberries