Posts Tagged ‘olive oil’

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Kitchen Tips Tuesday: Keeping Avocados Green

July 7, 2015

 

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The world seems to be having a love fest with avocados. Everywhere you look there are recipes, menu items and articles about their health benefits. If the outrage towards the New York Times article last week suggesting the use of peas in guacamole is any indication, we Americans take our avocados very seriously. Even President Obama got into the act, taking to his Twitter account to let them know that peas were not an acceptable addition to his guac!

The only problem we can find with the creamy green fleshed fruit, is keeping it that way. Avocados go brown quite quickly when exposed to air. There are lots of ideas about what keeps the guac green, and how to store leftover avocado, once it has been cut. Some work better than others. While we have written about some of these from time to time, here is a comprehensive guide to keeping avocados from going brown.

Lemon juice: The acid in lemon juice has been known to keep avocados from turning color. Squirt a liberal amount over the exposed flesh, and hope for the best!

Onions:Others advise placing the avocado in an airtight container with cut onion. Keep the flesh of the avocado away from the onion to avoid it picking up the flavor. Once the container is sealed, the vapors emitted from the onion should keep the avocado from changing color.

Leaving in the pit is another way to go. This protects most of the avocado, but the area surrounding the pit does start to go brown.

Placing plastic wrap directly on the avocado or guacamole is another alternative. Supposedly, it protects it from the air in a way that just covering it doesn’t.

Food 52 recommends brushing the exposed area with olive oil as another way to keep it from oxidizing.

Some people swear by removing the pit and placing the flesh side flat on a plate before covering it.

Many place the avocado into an ice water bath. Place the cut side into the cold water, cover and refrigerate.

One person claims that pickle juice is the answer. While this may just work, your avocado will taste like a pickle. We’ll pass on this one.

Lastly, the very best way to keep an avocado from oxidizing, is to eat it!

Photo: : Glasshouse Images

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Unrecipe of the Week: Fresh Pasta with Zucchini and Roasted Tomatoes

June 1, 2015

Isn’t it funny how once the weather changes, my palatte changes with it? I suddenly can’t get enough tomatoes, corn, basil and zucchini. My spiralizer becomes my best friend, allowing me to morph a zucchini into noodles with the quick turn of a handle. Two minutes in a pan and I have a tasty base that gets me past my pasta craving most days. Except yesterday.

Home Made Pasta

Home Made Pasta

I made homemade fettuccine in the late afternoon, and tucked it away until dinner time. The dough gave me a run for my money…it was too dry, so I added a little olive oil and water and kneaded it into submission. When I started to put it through the pasta machine (the old fashioned hand crank type is all I use,) I felt like something magical had happened. The dough reacted perfectly, and didn’t require untangling or adding flour to prevent the cut pasta from sticking together. After 2 or 3 minutes in boiling salty water, I had a big bowl of the lightest, most delicate fettuccine I had ever made. It easily held its own against the fresh pastas I have had in fine restaurants here or in Italy. I had to give in and taste it.

Don’t let people trick you into believing that fresh pasta is always superior to the dried varieties. Fresh pasta is more delicate, and takes to simpler, oil based sauces. The dried types do the heavy lifting, and should be used for tomato sauces, especially those with meat, which could overpower many freshly made pastas. I tossed ours in a garlic and basil puree with lots of parmesan cheese and topped it off with my latest obsession, oven roasted cherry tomatoes. They become so sweet they are like eating candy.

This dinner is so simple to make that you can prepare the components and go sit around and relax until dinner time. At least that is what I did.

If you can’t get fresh pasta (many stores carry it in the refrigerator case ) and don’t feel like making your own, it will still be good with the boxed kind. If you don’t have a spiralizer, use a vegetable peeler to shave your zucchinni into ribbons. If you don’t have a food processor, use a blender, or buy a bottle of pesto sauce. The beauty of an unrecipe is keeping it simple and making it your own. Do roast the tomatoes though. Its totally worth the minimal effort.

Oven Roasted Tomatoes

Oven Roasted Tomatoes

For the tomatoes:

Rinse and dry a pint of cherry or grape tomatoes.  Toss them in a little olive oil, sprinkle them with sea salt and pepper, and spread them on a cookie sheet lined with parchment paper. Pop them into a 400 degree oven for about 25 minutes or until they are starting to caramelize, but not burnt or dehydrated. Turn the pan about half way through and give it a shake to ensure more even cooking. You can also sprinkle some dried or fresh herbs, such as basil or oregano on them before roasting.

For the basil oil: 

Place the leaves of one bunch of basil and a clove or two of garlic into the food processor, and process until finely minced. (Traditional pesto has pine nuts in it. If you would like to use nuts, add them now and mince thoroughly.)Drizzle olive oil through the feed tube with the machine running, until it forms a loose paste. Season to taste with salt and pepper. Put into a bowl and cover with plastic wrap that lays right on the surface of the food to avoid it turning brown. (* Traditional pesto has the parmesan integrated into the sauce. You can add it now if you prefer. I like the consistency of the basil puree without the cheese for this purpose, but it is your choice. If using jarred pesto, it will already be in there.)

Spiralized Zucchini Noodles aka Zoodles!

Spiralized Zucchini Noodles aka Zoodles!

For the zucchini:
Saute the zucchini noodles in a little olive oil until starting to soften, about 1 or 2 minutes. Add the pureed basil oil and mix well. If it is a little thick, add a few spoonfuls of the pasta cooking water to thin it down.

Fresh Pasta with Zucchini, Basil Oil, Parmesan Cheese and Oven Roasted Tomatoes

Fresh Pasta with Zucchini, Basil Oil, Parmesan Cheese and Oven Roasted Tomatoes

To assemble:
Cook the pasta according to directions, or about 2-3 minutes if homemade, and drain.

Place the pasta in a bowl. Spoon the zucchini on top, and sprinkle liberally with parmesan cheese. Place the oven roasted tomatoes on top, and enjoy!!!

Pasta photo: Spencer Jones for Glasshouse Images

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Unrecipe of the Week: Greek Shrimp

April 16, 2015

We love shrimp at our house. It is low in calories, cooks up quickly, and adapts well to a variety of preparations. This unrecipe was adapted from Ina Garten, one of my all time favorite chefs, known for her fresh, simple and very tasty cuisine.

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Greek Shrimp With Fennel and Feta Cheese:

Core and dice the bulb end of fennel and saute in olive oil until it is starting to soften, about 6-8 minutes. Add 2-3 cloves of garlic, finely diced and stir another minute. Pour some dry white wine ( 1/2 cup or so) into the pan and cook until the liquid reduces by about half. Add a can or box of diced tomatoes in their liquid, a dollop of tomato paste, and spoonful of dried oregano. Continue to cook at medium/low heat for another 10-15 minutes to create a rich, chunky sauce. Season to taste with salt and pepper.

Arrange a pound of peeled and deviened shrimp on top of the sauce, and sprinkle it with crumbled feta cheese. Mix together a cup of breadcrumbs, chopped parsley and the zest of one lemon with 2 tablespoons of olive oil, and sprinkle the mixture over the shrimp and feta. Place the pan in a 400 degree oven for about 15 minutes, or until the shrimp have turned pink and opaque, and the breadcrumb mixture is golden brown, but not burnt.

Squeeze a little lemon over the dish and enjoy!

photo: Glasshouse Images

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Unrecipe of the Week: Shrimp with Beans and Kale

March 23, 2015

I am always looking for something new to do with shrimp, especially something that doesn’t involve them being served over rice or pasta. I stumbled upon a recipe a few weeks ago, and apparently, how I remembered it and what it actually was were not quite the same. I guess that’s what makes an unrecipe work so well. It is a combination of delicous flavors that are prepared to one’s liking, rather than measuring out specifics.

This base is a wonderful vegetarian dish on its own. The cannelini beans give it some heft and are a great plant based protein. The garlic and onions add lots of flavor and the kale is healthy addition adding color, taste and lots of vitamins!

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Shrimp with Beans, Kale and Tomatoes:

Saute a small diced onion and a couple of diced garlic cloves in olive oil until translucent. Season with salt, pepper and a pinch or so of red pepper flakes, depending on how spicy you like your food. Add some diced tomatoes and cook until the sauce starts to thicken a little. You can use fresh or boxed tomatoes.( We used a box of Pomi diced tomatoes.) Add strips of kale and a box or can of drained and rinsed cannellini beans, or other white beans. Simmer until the kale softens and the beans are fully heated through. Adjust the seasonings and sprinkle with a big handful of fresh, chopped basil.

In the meantime, shell and devien about a pound of shrimp. Pat dry and season with salt and pepper. Heat olive oil in a pan until very hot. Cook the shrimp until slightly browned and opaque. This should only take a minute or two on each side.

To serve, spoon the bean mixture into bowls, and place the sauteed shrimp on top, and enjoy!

 

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Unrecipe of the Week: Lemon Basil Pasta

January 26, 2015

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This lemony pasta is perfect on its own, or as a side dish for fish or chicken. We served it last night with sauteed shrimp, and a tomato, arugula and burratta salad. It’s easy enough to whip up at a moment’s notice, and the sauce can be made in advance and kept in the refrigerator until needed.

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Lemon Basil Pasta:

Whisk together the juice of 3 lemons and about 2/3 cup of olive oil.

Cook pasta reserving a little of the cooking liquid. We prefer a short pasta like rigatoni or calamaretti but any shape will do.

Toss pasta with the lemon dressing, about 2/3 cup grated parmesan cheese and a couple of handfuls of chopped basil leaves. If the mixture seems dry, add a little of the pasta water to moisten.  Season with salt and pepper to taste, and enjoy!

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Unrecipe of the Week: Pasta With Seafood + Marinara Sauce

April 3, 2014

This is a perfect unrecipe for those of us lucky enough to live near a place to get the freshest seafood, pasta made daily, and even a homemade marinara sauce in a jar. For me, it’s a quick trip to Chelsea Market.

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I purchase freshly caught Atlantic shrimp and scallops at The Lobster Place, one of New York’s very best fish markets. I sear them with very little seasoning, as the marinara sauce from Buon Italia is full of diced garlic, rich red tomatoes, and slick with olive oil, which coats Rana’s homemade pasta beautifully.

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Sure, this can be done with commercially jarred marinara sauce, and dried pasta with acceptable results. For a few extra minutes

(ok, maybe 15 extra minutes,) you can create the sauce yourself. It’s that simple. It’s that easy. It’s that good.

Shrimp and Scallops in a Spicy Marinara Sauce Over Pasta:

Clean and devein shrimp, rinse scallops and pat dry. It is important to get as much moisture off of the seafood so it sears and browns.( I figure about 1/2 pound of seafood per person )

White garlic from Lomagne

Heat olive oil in a pan and sauté 3 or 4 cloves of diced garlic until soft. Place the seafood in a single layer in the pan so that each piece touches the hot surface. Don’t over crowd the pan. If necessary, do this in batches. Flip it and sear the other side. This should only take a few minutes.

This is our homemake pasta from a previous post.

This is our homemake pasta from a previous post.

Add a can or box* of diced San Marzano tomatoes and a liberal dose of salt. Add a little red pepper and lay a leaf or two of fresh basil across the top of the mixture. The leaves will wilt into the sauce naturally. Heat until the sauce starts to bubble, stirring to scrape up any brown bits from the bottom of the pan. Cook briefly, and serve over pasta.  Enjoy!

*canned tomatoes are a good news/ bad news item. They are healthier, due to the higher levels of lycopine than fresh tomatoes, but their acidity makes the chemicals in the can even more harmful. Whole Foods carries San Marzano tomatoes in tetra pack boxes, which is a much healthier alternative. If you can’t find them, you can use Pomi brand, which has always come in boxes.

photos: Glasshouse Images

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Unrecipe of the Week: White Bean Soup

January 2, 2014

Mojettes from Marais Poitevin

It’s a new year, and so far, it’s a cold one. Temperatures are expected to drop into the single digits in New York City,  and snow is on it’s way. I am craving warmth and comfort, and this soup should fit the bill.

It’s low in fat and calories, and high in protein and nutrients, thanks to the white beans, tomatoes and baby kale.

White Bean Soup

Rinse 1 can (or box: kudos Whole Foods for your new BPA free packaging!) of cannelinni beans and put them in a pot with about 6 cups of vegetable or chicken stock, a few springs of fresh thyme, rosemary and a few sage leaves. Add 2 crushed garlic cloves, and simmer for about 30 minutes or so. Add one 26 oz. can or box of chopped tomatoes with their juice, and continue to cook for another 30 minutes, uncovered. Remove the herbs and garlic cloves,  and add several handfuls of shredded baby kale. Cook another 15 minutes until the kale is softened. If at any point, the soup gets too thick, add more stock or water. Season to taste with salt and pepper. If you prefer a thick, smooth soup, you can puree it at this point.

When ready to serve, drizzle each bowl with olive oil, and sprinkle with Parmesan cheese. Enjoy!

photo: Glasshouse Images

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Smoking Hot

August 9, 2013

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We love olive oil. It is heart healthy, tastes great and enhances our salad dressings and pastas, pesto and hummus, among other things. We use it for most of our cooking needs.
However, there are lots of kitchen chores where less popular oils are better suited to the task at hand.

All fats have a smoke point: the point in which the oil begins to smoke and burn when heated. Once oil reaches that point, it, and the food cooked in it not only tastes bad, but can also be bad for you. It starts to break down chemically and releases toxins and carcinogenic free radicals through the smoke.

Olive oil, in comparison to other oils, has a relatively low smoke point. It is not recommended for frying, searing, stir frying or roasting at high temperatures.

Canola oil has a much higher smoke point and has a neutral flavor that does not over power foods. Like olive oil, it also is low in saturated fats, and may help reduce the risk of cardio vascular disease.

Below is a guide to several different oils and their smoke points:
Butter          325 degrees

Olive oil      325-400 degrees, depending on quality

Coconut oil 350-450 degrees, depending on refinement

Corn oil       425-450 degrees

Canola oil   450-475 degrees

Peanut oil    450-475 degrees

Safflower oil 475-500 degrees (if refined)

photo: glasshouse images

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Unrecipe of the Week: Gazpacho Marys

August 7, 2013

With produce at the height of its summer glory, it is the perfect time to make gazpacho. This “unrecipe” is a twist on the classic. It lies halfway between a cold soup and a bloody mary with the addition of an (optional) shot of icy cold vodka.

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Gazpacho Marys:

Chop up an onion, a few cloves of garlic, a seedless cucumber, 4 big tomatoes and 2 red bell peppers.  Add about 1/4 cup of olive oil and 1/4 to 1/3 cup of white balsamic vinegar, and puree in batches until it is “chunky smooth.”  Blend in some tomato juice, until it reaches the desired consistency, about 1/2 to 3/4 of a large bottle. Season with a couple of big squirts of srirachia ( or any other hot sauce you like), and salt and pepper to taste.

Chill for several hours or overnight to allow the flavors to develop. Taste and adjust seasonings if necessary.

To serve:  Ladle the gazpacho into a martini glass, and add a shot of icy cold vodka.  Garnish with chopped cucumber and enjoy!

photo: indigo jones instagram

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Unrecipe of the Week: Accordion Potatoes

July 29, 2013

For awhile, it seemed like we were bombarded with photos of beautiful accordion-like potatoes, often referred to as Hasselback Potatoes, in honor of the Swedish restaurant The Hasselbacken, which created them. Tonight, I thought I would give them a try, as the accompaniment to a rack of lamb.

I used small Yukon Gold potatoes, but any kind will do.

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Peel the potatoes. (confession: I didn’t.) Cut small slits into the potato, leaving it still attached at the bottom. You can place chopsticks on the cutting board on both sides of the potato to stop the blade of the knife from going all the way through. Be sure to cut deeply enough, or the potato will not fan open while baking.

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Brush the potato liberally with melted butter or olive oil, allowing it to seep between the cut. Sprinkle it with coarse salt and any other seasonings you wish to use. Place the potatoes in a greased  pan, cover with foil and bake in a hot, 400 degree oven for about 30  minutes, depending on the size of the potatoes. Uncover, and brush with more butter or oil, and cook another 15-20 minutes until they are golden brown. Enjoy!

Some recipes call for cheese, garlic, or any other topping that catches your fancy. If you are using cheese, add it to the last 15 minutes of roasting.

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