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(5 out of 5) - Preserved Figs (5 out of 5)
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olive Recipes
(Chronologically Listed)
Stuffed Chiles With Olive Mole
Chiles.
Salt to taste.
Chiles - chop half the olives, slice the other half and reserve for mole.
Mix chopped olives, ricotta and jack cheeses.
Slice down one side of chiles; remove seeds and spoon in filling.
Put 1/8 inch hot water in baking pan.
Place chiles in pan cut side up; cover with foil; bake at 350 degrees for 30 minutes.
Serve with mole sauce.
Mole - saute onion in oil 2 minutes.
Add remaining ingredients plus reserved sliced olives.
Simmer five minutes.
Stuffed Artichokes In Olive Oil
Mix juice of 2 lemons & the flour in a large bowl.
Add 2 quart water & mix thoroughly.
Wash artichokes, bend back & snap off outer leaves.
Leave only the tender inner leaves.
Slice off these leaves just above the heart & scoop out the fuzzy choke & remaining pinkish leaves.
Cut off the stem & peel around the base with a vegetable peeler until you reach the whitish tender part.
As you trim each artichoke, take a lemon half, sprinkle it with salt & rub it all around & inside the base to prevent discoloration.
Then drop each artichoke into the lemon water mixture.
Remove jackets of fava beans.
Sprinkle beans with salt & let stand for 5 minutes.
Remove skins, rinse & reserve.
Heat 1 cups olive oil in skillet.
Add onions, 1/2 teaspoons salt & saute for 5 minutes.
Stir in fava beans & rice.
Cook for 5 minutes, stirring, & add 1/2 cups water.
Cover & cook for 5 minutes till the water has been absorbed.
Stir in the dill, salt & remove from heat.
Let stand covered for 15 minutes.
Remove artichokes from water bath.
Reserve 4 1/2 cups liquid.
Stuff centre cavity of artichokes with the rice.
Place each one on a sheet of wax paper, sprinkle with a little water & wrap as you would a package.
Arrange them stem sides down in a heavy shallow pan.
Add 1 1/2 cups reserved liquid, 1/4 cups olive oil, juice of 1/2 lemon & sugar.
Cover & cook over medium heat for 10 minutes.
Reduce heat to low & simmer for 1 hour.
The liquid will be continually absorbed so add more as needed.
When the artichokes are tender, let them cool, unwrap them & arrange them on a serving platter.
Serve cold with garnish as part of a buffet.
Ayla esen algar, “the complete book of turkish cooking”.
Steamed Trout With Olive Sauce
Cut fillets into serving-size portions.
Steam over salted water for 9-10 minute or until fish flakes when tested with a fork.
Remove from heat.
Carefully remove fish to heated platter and keep hot.
Combine melted butter and flour.
Add hot milk, slowly.
Cook and stir over low heat until thickened.
Add lemon juice and olives.
Pour the sauce over fillets.
Squash Puree With Olive Oil And Lime
In a steamer set over boiling water steam the squash, covered, for 15 to 20 minutes, or until it is very tender.
Reserve the steaming liquid and force the squash through a ricer or food mill set over a large bowl.
Stir in the oil, the lime juice, and enough of the reserved steaming liquid to reach the desired consistency and season the squash puree with the nutmeg and salt and pepper.
And reheated, adding additional water as needed.
Spinach Feta Pie In Olive Oil Crust (Spanakopita)
Olive oil pastry: in bowl, sift together flour, salt and baking powder.
Whisk together milk, oil and egg; add to dry ingredients all at once.
Using fingers or mixer with dough hook, blend until liquid is absorbed and dough has texture of earlobe, adding up to 2 tablespoon 25ml more flour if necessary.
Transfer to bowl; cover and refrigerate for at least 30 minutes or for up to 5 days.
Knead any oil back into dough; divide into quarters.
On lightly floured surface, flatten one of the pieces into a disk; turn to flour other side.
Roll out into 8- or 9-inch 20-23cm circle about 1/8-inch 3mm thick.
Pastry will shrink slightly but can be stretched by hand before baking.
Transfer to waxed paper.
Repeat with remaining dough, stacking between waxed paper.
Spinach feta filling: in bowl, combine spinach, leeks, feta and mozzarella cheese, currants, dill, parsley and pepper; mix well.
Beat eggs with cornstarch; stir into spinach mixture until thoroughly mixed.
Place one of the sheets of pastry on lightly floured surface.
Spoon about 1 cup 250ml spinach mixture onto lower half; fold upper half over and pinch edges to seal.
Place on greased baking sheet.
Repeat to make 4 pies.
Glaze: beat egg with milk; brush over top of pies.
Bake in 400f 200c oven for 20 to 22 minutes or until golden brown and crusty.
Spinach Artichoke Dip - Olive Garden Clone
Preheat oven to 350 degrees farenheit.
Place first 5 ingredients in a microwave- and oven-proof dish with lid such as a corningware.
Heat in microwave for one minute increments until all ingredients are easily incorporated.
Once this is done, mix the spinach and artichoke heart pieces into the cheese mixture.
Bake 50 minutes covered, then 10 minutes uncovered.
Best served with a good, mild sourdough.
Spinach And Olive-Stuffed Chicken Thighs
Marinating chicken thighs: in a mixing bowl rub thighs with salt, lemon juice, 2 tablespoons olive oil, marjoram and pepper.
Add the olive pieces and garlic, mix well.
Cover and marinate for 6 hours.
Spinach stuffing: in a large pan melt 1 tablespoon butter over medium heat.
Add spinach and 3/4 cup dill, cook for 3 to 5 minutes, or until spinach is wilted.
Remove from heat.
When cool enough to handle squeeze excess moisture from spinach mixture and toss with feta cheese, salt and pepper.
Reserve.
Avgolemono Sauce:
In a small saucepan saute leeks in 2 tablespoons butter.
Add chicken stock and simmer for 30 minutes.
In a separate saucepan melt 3 tablespoons of butter.
Add flour and stir over medium heat for 2 minutes.
Remove from heat and strain stock into the roux all at once, whisking until thickened.
Reserve.
Stuff and saute chicken thighs: remove olives from the marinade.
Chop into small pieces and mix with spinach mixture.
Remove chicken thighs from marinade, discard garlic pieces.
Smooth out skin of each thigh and create a pocket.
Divide spinach mixture and stuff each thigh between skin and meat.
Dust with flour on both sides.
Heat two skillets over medium-high heat and melt 1 tablespoon of butter in 2 tablespoons of olive oil in each.
When foam subsides, add 3 chicken thighs to each skillet.
Saute for 5 minutes per side or until golden brown.
Yogurt Garnish:
In a bowl mix together yogurt and 1/2 tablespoon chopped dill.
To finish: beat eggs, 1/4 cup lemon juice and remaining 1/4 cup dill into sauce.
Taste for seasoning.
Warm gently over low heat; do not boil, it will curdle.
Drain chicken thighs on paper towels.
Place each on dinner plate and pour warmed sauce around.
Top with 1 tablespoon of yogurt garnish and a small sprig of dill.
Spicy Olive And Cheese Rice
Place the butter in a hot sauce pan and add the onions, mushrooms & celery.
Cook over med.
High heat for about 3-4 minutes Next, add the rice and stir for about 1 minutes Add the water and the dried chicken & seafood stock.
Bring to a boil and add the rest of the ingredients except the cheese.
Turn down the element to med.
And cook until almost all the water is gone.
Then put the heat to a simmer, cover and cook for about 40 minutes Finally, add the cheese, let the rice sit for about 5 more minutes Then serve.
This is good i garontee.
Spiced Olive Oil
Divide olive oil among 6 tiny dishes about 2 tablespoons each.
On the edge of the oil make 2 small piles of salt and pepper for diners to add if they like.
Serve with a good-quality french or italian bread.
Note: see “roast tenderloin stuffed withitalian vegetables” for other menu items and a countdown for a sit-down dinner.
Arkansas gazette-democrat.
Oct 95.
Special Herbed Olive Oil
Place herbs and seasoning in 1-quart glass bottle.
Add olive oil almost to fill.
Cap.
Store in cool, dark area for 10 days to infuse before using.
Use in vinaigrettes, as a baste for barbecued fish, poultry, and in marinades.
From the collection of jim vorheis.
Spaghetti With Garlic And Olive Oil
Oil gently with the garlic in a small skillet.
When the garlic turns opaque, add the red chile pepper flakes, and the salt.
Squeeze the lemon into the hot oil.
Turn off the heat and let the garlic turn light golden at the edges.
The garlic will continue to cook in the hot oil.
When the oil has cooled somewhat, add the parsley.
Meanwhile, cook the spaghetti in abundant boiling salted water until al dente.
Drain the pasta well in a colander and place in a shallow serving dish.
Pour the warm olive oil with the garlic, chile and parsley over the pasta.
If desired, drizzle more extra-virgin olive oil on top.
Top with a handful of garlicky breadcrumbs.
Drizzle a little olive oil in a pan along with minced garlic.
Toss to coat while adding bread crumbs, salt and pepper.
Featured by chefs mary sue milliken and susan feniger on weekly radio restaurant the border grill, their cookbooks mesa mexicana and city.
Spaghetti With Parsley Olive Oil Sauce
In a large pot bring water to a full rolling boil.
Meanwhile, rinse, pat dry, and mince the parsley.
Peel and mince the garlic.
When the water is ready, add your pasta.
Remember start your cooking time when the water returns to a boil, not when you add the pasta.
Cook your pasta according to package directions, drain in a colander and transfer to a serving dish.
To make the sauce; in a skillet heat olive oil.
Add garlic and cook until fragrant.
Then add the parsley and remove from heat.
Season to taste with salt and pepper.
Add sauce to the pasta and toss to combine.
Spaghetti With Olive Oil, Garlic And Chilli
Put the pasta on to cook.
Heat the olive oil in a small frying pan and, when it is hot, add the garlic, chilli and some freshly milled black pepper.
Cook these very gently for about two minutes, which will be enough time for the flavourings to infuse the oil.
When pasta is cooked, return to the saucepan after draining and pour in the hot oil.
Mix well, and serve straight away on warmed pasta plates.
Spaghetti With Olive Oil, Garlic And Anchovies
Heat oil in heavy small skillet over low heat.
Add garlic and cook 2 minutes.
Add anchovies and cook until garlic just begins to color, 3 minutes.
Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Drain well.
Return spaghetti to pot.
Add oil mixture and lemon juice and toss to coat.
Season with pepper.
Divide between plates.
Sprinkle generously with parsley.
Serve, passing parmesan separately if desired.
Spaghetti With Anchovy Olive Sauce
In a large heavy skillet measuring at least 12 inches across top cook garlic in oil over moderate heat, stirring, until pale golden.
Add anchovies and cook, mashing them, until they dissolve into oil, about 1 minute.
Stir in olives and parsley and remove skillet from heat.
In a kettle of salted boiling water cook spaghetti until al dente.
Reserve 1 cup pasta cooking liquid and drain spaghetti in a colander.
Add spaghetti and 1/2 cup reserved liquid to sauce.
Heat pasta over moderate heat, stirring and tossing it and adding more reserved liquid as necessary, until it is coated well with sauce.
Sour Dough Bruschetta With Chunky Olive Tapenade
In a food processor coarsely chop the green olives by pushing the pulse button several times.
Transfer green olives to a bowl.
Repeat process for black olives and transfer to bowl with the green olives.
Stir in the garlic, lemon zest, tomato, rice vinegar and soy sauce.
Adjust seasoning with salt, pepper and additional rice vinegar and soy sauce, if necessary.
Heat a grill, grill pan or broiler.
Brush bread slices with olive oil and arrange on grill.
Toast until golden or grill marks appear on bread, flip and grill other side.
Transfer grilled bread to a serving platter.
Spread tapenade on each slice of bread and sprinkle with toasted sesame seeds.
Smoked Mozzarella And Roasted Pepper With Olive Dressing On
In a blender blend the olives, the lemon juice, the oil, the garlic, and.
The cayenne until the mixture is smooth and brush the cut sides of the bread with the olive dressing.
Divide the roasted pepper, the mozzarella, and the basil among the bottom halves of the bread and cover the sandwiches with the top halves of the bread, pressing them firmly.
Shrimp, Orange And Olive Salad With Sherry Vinaigrette
Whisk first 5 ingredients in large bowl for dressing.
Season to taste with salt and pepper.
Cut peel and white pith from oranges.
Quarter oranges lengthwise, than slice crosswise.
Add oranges, shrimp and olives to dressing.
Cover and refrigerate 1 hour.
Add lettuces and green onions to dressing mixture and toss well.
Shrimp, Olive And Orange Skewers
Peel and devein the shrimp.
In a large bowl, stir together the oil, vinegar, orange juice, basil, red pepper and salt.
Add the shrimp and toss to coat with the mixture.
Cover and refrigerate for about 30 minutes, tossing once or twice.
Prepare a charcoal fire or preheat the broiler.
Remove the shrimp from the marinade.
Reserve the marinade.
Thread the skewers in this order: orange sectionoliveshrimpolive orange section.
As you thread the shrimp, bend it so that the larger end nearly touches the smaller end so the skewer passes through the body twice.
Arrange the skewers on the grill or broiler rack.
Grill or broil, turning them often and brushing them with the reserved marinade, until the shrimp turn pink, about 6 minutes.
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Sicilian Olive Salad (Olive Schiacciate)
Pits.
Place in large bowl with the rest of the ingredients.
Add salt to taste only if needed.
Mix well, cover and let stand in the refrigerator at least 24 hours before serving.
Olives will keep well in the refrigerator in a jar for an indefinite time.