Serves 8 to 10
- 3 cups – whole, pitted kalamata olives
- 1/3 cup olive oil
- 2 cloves garlic
- Place olives and garlic in an electric blender.
- Add olive oil in a stream while pureeing; process until mixture becomes a thick, but not to smooth paste.
- Smooth out in square brownie pan and place vegetables in a row throughout
About –Olivada is an olive spread which is made by blending olives, oil, garlic and various spices. It comes in a number of incarnations, from incendiary to sweet, and it can be found throughout the Mediterranean. A closely related dish is tapenade, which comes from Southern France. When made with green olives, some people call this dish oliverde. Many gourmet markets carry olivada, and it is also a snap to make at home, assuming that you have access to a blender.
There are all sorts of uses for olivada. It can be spread on an assortment of breads and crackers, for example, or included in sandwiches and appetizer platters. This spread lends itself well to picnics, and it is also at home on the buffet table, especially if a tasteful sampling of cheeses is paired nearby. It can also be mixed into sauces and other spreads to integrate the flavor of olives.
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoons chopped tarragon
- Salt and freshly ground pepper
- 1 1/2 pounds shiitake mushrooms, stemmed
- 2 pounds then asparagus
In a small bowl, mix the 2 tablespoons of olive oil with the soy sauce, lemon juice, vinegar and tarragon and season with salt and pepper.
Brush the shiitake with 2 tablespoons of the soy vinaigrette; season with salt and pepper. Roast in an oven at 450° F until lightly caramelized, about 10 minutes. Transfer the shiitake to a bowl; cut any large shiitake into quarters. Add 4 tablespoons of soy vinaigrette and toss to coat.
Bring a large skillet of salted water to a boil. Fill a large bowl with ice water. Add the asparagus to the skillet and cook until crisp-tender, about 3 minutes. Transfer to the ice water to cool. Drain and pat dry with paper towels.
Arrange the asparagus on a platter. Drizzle with olive oil and season with salt and pepper. Spoon the shiitake over the asparagus, drizzle any remaining vinaigrette on top and serve right away.
By The Classic Catering People
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/2 cup carrots, diced small
- 1/2 cup celery, diced small
- 2 large garlic cloves
- 3/4 cup stout beer (Guinness)
- 2 1/2 cups white bread, cut into 2-inch pieces
- 1 cup milk
- 1 pound ground beef
- 1 pound ground pork (or veal)
- 2 large eggs
- 1/2 cup cheddar cheese
- 1/4 cup Baby Bella mushrooms
- 1/4 cup parsley
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 10 slices of bacon
- Heat oil in pan and sauté vegetables and garlic until tender.
- Reduce beer into vegetables and cook for 2-3 minutes. Set aside to cool.
- Add bread to milk and let soak for 10 minutes.
- Add bread mixture and vegetables to meat and mix with hands.
- Add eggs and remaining ingredients.
- Lay out five pieces of bacon and roll around meat loaf.
- Cook uncovered in oven at 350°F for 40-50 minutes.
Makes two loaves
Winter is a time to slow down and nurture our bodies with good, healthy food. The Hindu system of Ayurveda medicine recommends warming, moist/oily and grounding foods such as root vegetables and grains. Carrots and sweet potatoes are also believed to protect the lungs and upper respiratory system.
According to herb expert and health writer Judith B. Hurley, heat-porducing herbs and spices like garlic, onion, rosemary and thyme can increase your circulation and provide internal heat in the cold weather. Additional protein is also recommended to strengthen the body when the temperature drops. And beets are loaded with iron to ward off winter fatigue. These are many of the foods nature provides at this time of year - proving once again that Mother Nature knows best.
The numbers are in! Our composting efforts diverted 42 tons of organic waste in 2012!
"Secrets, especially with cooking, are best shared so that the cuisine lives on."-Chef Bo Songvisava
Happy Purple Friday!!
BALTIMORE RAVENS BLACK & PURPLE BURGER
Serves: 8 people
- 1 head red cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup best quality mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons Spanish onion, grated
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard
- 2 teaspoons celery salt
- salt and freshly ground pepper
- 3 1/2 - 4 pounds good quality ground beef
- montreal steak seasoning
- hamburger buns
- Prepare the ground beef in 6-8 ounces patties. Season with montreal seasoning, salt and pepper. Set Aside.
- Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper or sugar if desired.
- Cook burgers on a hot grill to desired temperature. Approximately 3 1/2 minutes per side for medium rare.
- Build your burger - starting with the bun, add the burger then your choice of condiments. Top with the purple slaw.
"It is my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown."-Tom Collcchio
Are you bringing a dessert or something sweet to a holiday party this season? Does that dessert call for whipped cream? Here are some helpful tips to ensure smooth and stable whipped cream at home.
- Heavy cream whips best in a chilled bowl. Pop the bowl, mixer beaters or whisk into the refrigerator or freezer until ice-cold. Then add cream and whip.
- White chocolate is a great flavoring for whipped cream and helps stabilize the cream, as well. The cocoa butter in the chocolate firms up under refrigeration and holds the air bubbles in the whipped cream in suspension longer than cream whipped without the chocolate.
Melt 4 ounces chopped white chocolate with 2 tablespoons heavy cream in the op pan of a double boiler over very hot water. Let cool until tepid but still fluid. Whip 1 cup heavy cream in a chilled bowl until soft peaks form. Add the cooled cream mixture and whip until stiff peaks form. You should have about 2 cups. Covered tightly with plastic wrap and refrigerated, the white chocolate whipped ream will keep for 2 days.
- Mascarpone can also be used to flavor and stabilize whipped cream. Add 2 tablespoons mascarpone to 1 cup heavy cream, then whip until stiff. Mascarpone-stablized whipped cream will hold its shape for a few days in the refrigerator.
- Rescue over-whipped cream (it will look curdled or broken) by adding a tablespoon or two of additional heavy cream, then beating until the whipped cream is smooth again.
Source: Tips Cooks Love By: Rick Rodgers
‘Tis the season braising and stews!
Braising is the simmering of foods, usually meat or poultry, in liquid to exchange flavors and to tenderize the protein. If the meat or poultry is cut into bite-sized pieces, it is often called a stew, but the technique is the same. Braising is usually reserved for tough cuts with lots of connective tissue, and generally calls for less liquid than a stew. The moist heat helps the tissue dissolve into gelatin, which in turn gives the cooking liquid a luscious body. Here are some helpful tips to ensure success in the kitchen.
- Choose the right cooking utensil. A flame-proof Dutch oven will allow you to sear the meat in the pot, then continue the cooking at a slower pace in the oven. An oval pot is perfect for a long cut of meat, such as pork loin, or for a whole chicken.
- Pat the meat completely dry before browning, and season it with salt and pepper. If the meat is floured, shake off any excess flour before adding it to the pot.
- Working in batches, brown the meat over medium-high heat, so it sears without burning. Use oil, not butter, for browning. The milk solids in butter will burn. Do not crowd the meat in the pot, or steam will collect that will inhibit browning. Remove each batch as it is done.
- If after browning, the fat in the pot is discolored, pour it out. Wipe out and discard any burned bits with a wadded paper towel.
- Braises cooked on the stove top risk burning from the direct heat. Instead, put the covered pot (covering the pot prevents the liquid from evaporating) in a 300 degree Fahrenheit oven, where the liquid is less likely to cook away and result in scorched contents. Bring to a simmer on the stop top before placing in the oven.
- The cooking liquid should be kept at a light simmer, not a boil, and the food should be surrounded by steam. If necessary, reduce the oven temperature to 275 degrees Fahrenheit to keep the liquid from cooking too fast.
- You can overcook braises and stews. Cook the meat just until it is fork-tender. Overcooking yields dry, stringy meat with no flavor.
- If you have the time, let the braise cool completely and reheat before serving. For the very best marriage of flavors, cover and refrigerate overnight.
Source: Tips Cooks Love By: Rick Rodgers