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Posts Tagged ‘olive oil
This was a heckuva good salad if I do say so myself. The salad was mixed greens, chopped artichoke hearts, tomatoes, sauteed shallots and shaved Parmigiano Reggiano cheese. I dressed it with lemon-garlic vinaigrette: 2 tablespoons EVOO, juice of half a lemon, half a garlic clove minced, with freshly ground sea salt and pepper. Top with an egg over easy and serve with wheat toast.
Garlicky Shrimp with Olive Oil (Gambas al Ajillo)
This recipe comes from La Casa del Abuelo, a nearly century-old taberna in Madrid, via Food and Wine. Gambas al Ajillo is a classic tapas dish, and very quick and easy. This took me all of 15 minutes to make, including food prep. I reduced the quantities used in the recipe by about 2/3, but otherwise followed the directions exactly. I served this with Herb and Antipasti Salad with Lemon-Garlic Vinaigrette and lots of crusty bread to soak up the garlic oil.
Most wine pairings I checked out for Gambas al Ajillo suggested white or sparkling wine, but oh the horror, I felt like drinking red. At least it was from the right country. I opened a Jumilla, 1999 Mature Reserva Monastrell-Tempranillo 1999, from Bodegas San Dionisio in the Castilla-La Mancha region of Spain (yes, the home of Don Quijote). And this probably was a quixotic choice to go with shrimp. The best way to describe this wine was very ripe and plummy. It really might be a better match for meats, but I enjoyed it anyway. Just don’t call me Sancho Panza.
Quick-Roasted Chicken with Mustard and Garlic
I found this recipe at Food and Wine. Instead of roasting a whole chicken, I went with two bone-in breasts with the skin on, and cut the other ingredients in half. The recipe was fantastic and the chicken turned out juicy and flavorful with just the right amount of tanginess from the mustard and Tabasco.
I made a couple minor changes to the cooking process. When I browned the chicken in the pan, I turned the pieces over and did a few minutes on each side. I then transferred them to a small pyrex baking dish. I was concerned that the chicken would get dry at 450, so I put 2 teaspoons of butter and ¼ cup chicken broth in the baking dish with the chicken. I cooked it for 25 minutes and then let it rest for five minutes, and served it with white rice and a mixed greens salad. For the salad dressing, I mixed a couple tablespoons of olive oil with about one tablespoon each of balsamic vinegar and red wine vinegar. I then added a touch of honey and salt and pepper. I used Bogle Chardonnay to cook with and to served it with the meal.
Cornichons — yes, the little French pickles. I bought a new jar yesterday and now it’s half gone. Whoops. Just thought I’d share photos of the lunch I just made. I got a fresh baguette and made a sandwich with red, green, yellow, and orange tomatoes sliced and dressed with olive oil and balsamic vinegar, sprinkled with freshly grated asiago. It’s so nice to be at home and be able to make lunch with fresh ingredients.
On the side I had the infamous cornichons and some beautiful red grapes. Now my morning workout is probably null and void, but man, was that good.
Confetti Slaw
This fresh, colorful slaw is a great alternative to a run-of-the-mill salad. Toss all the ingredients together and dress with the lime Dijon below.
1/3 package shredded coleslaw mix with red and green cabbage and carrots
3 tablespoons finely chopped red onions
½ yellow bell pepper, finely chopped
½ large apple, finely chopped
¼ cup freshly grated Parmesan
Salt and freshly ground pepper
Zesty Lime-Dijon Dressing
3 tablespoons Extra Virgin Olive Oil
Juice of ½ lime
1 teaspoon Dijon mustard
1 teaspoon honey
½ clove of garlic, minced
Freshly ground sea salt and pepper to taste
Whisk ingredients together in a small bowl. Add more EVOO or lime juice to your taste. This dressing is also great on a chopped salad.
Steak Frites with Shallot Pan Reduction
This recipe came from Cooking Light. I normally would have grilled the steak, but a huge rainstorm came through and I didn’t want to go out to the grill. Perfect opportunity to try out this recipe.
I cooked the steak according to the recipe and it came out fine. I substituted Cabernet Sauvignon for the brandy because that’s what I had on hand. The steak would have been just as good if not better without the shallot pan reduction. It really didn’t add much.
For the frites, I misted them with olive oil instead of cooking spray. They came out pretty well, but stuck to the bottom of the pan somewhat. They needed considerably more salt than the recipe called for. These are a great healthier version of fries since they’re oven-baked.
This recipe is from the Food Network. Since it also contains shallots, it’s a nice complement to the Steak Frites and is also a good way to be efficient with your ingredient list.
Wine
As mentioned in the notes accompanying the Cooking Light recipe, Cabernet Sauvignon is a great match for Steak Frites. We went with Chateau St. Michelle Cabernet Sauvignon 2004.
Pecorino Romaine Salad with Garlicky Lemon Dressing is a great recipe from Cooking Light.
I made a just a few small changes to this recipe:
1) Left out the anchovy paste because we’re not big anchovy fans.
2) Added another tablespoon of lemon juice and another tablespoon of olive oil. The dressing was a little too thick and it didn’t seem like the recipe made enough to coat the salad.
3) Misted the croutons with an olive oil sprayer instead of cooking spray.
4) Used a bagged romaine/lettuce/radicchio mix instead of just romaine.
This salad tastes a lot like a caesar and has most of the same ingredients. The star of the show is definitely the shaved pecorino Romano. The ciabatta croutons looked so good that I left about four slices intact to use as little appetizer toasts. We nearly ate all the cheese with the toasts before making the salad. Ooops.
