Tag Archives: olive oil

Chicken and Peas

For as long as I can remember this is one dish that everyone looks forward to over and over again. Thank you sweet Nanny.

For as long as I can remember this is one dish that everyone looks forward to over and over again. Thank you sweet Nanny.

1 whole chicken cut up

2 onions -sliced

2 cans peas-do not drain

1 tablespoon basil

1 tablespoon parsley

4 tablespoons olive oil

 

 

Heat oil.

Brown chicken and onions in pan.

Season with salt and pepper.

Cover and simmer until chicken is cooked-about 40 minutes.

Add basil, peas with liquid, and parsley.

Cook for 15 more minutes.

 

Cook and drain spaghetti-Toss with a little olive oil to prevent pasta from sticking together.

 

Pour Pasta into large serving dish and pour chicken and peas over top.

Enjoy !!

 

 

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New traditional Caesar Salad

This recipe should be in every chefs repertoire. It’s sophistacted and complex yet simple to make . You may be making copies of this one for friends!

This recipe should be in every chefs repertoire. It’s sophistacted and complex yet simple to make . You may be making copies of this one for friends!

Croutons:

1 tablespoon olive oil

1 clove minced garlic

1 cup white bread cut into ½”cubes- its your choice what type of bread to use ,this one is just my favorite.

Heat olive oil in large skillet (cast iron is great for this). Add garlic and bread cubes. Toss well to coat cubes with the oil and garlic. Toss occasionally to toast in until light golden brown.

Set aside until ready to assemble salad.

 

Caesar Dressing :

2 tablespoons Anchovy Paste

1 tablespoon chopped Capers

1 tablespoon Dijon Mustard

1 Egg Yolk

2 cloves minced Garlic

¾ cup Olive Oil

1 tablespoon Champagne vinegar

1 tablespoon Lemon juice

¼ cup Heavy Cream

Salt and Pepper

In medium bowl , whisk together anchovy, capers, mustard, egg yolk, and garlic.

In a slow steady stream, whisk in oil, then the vinegar, and the lemon juice.

Stir in heavy cream. Season with salt and pepper.

 

 

2  soft boiled eggs- drop eggs in boiling water for 5 minutes – remove and peel under cold water

let sit for 5 minutes –peel

 

Salad_

3 hearts romaine lettuce -full leaves

In a large salad bowl place lettuce leaves and toss with

½ cup Caesar Dressing coating all the leaves generously.

Add

½ cup shaved Parmesan Cheese

Add croutons and toss lightly

 

This is a good recipe to plate on individual plates.

Plate.

Place egg on top –slice in half

 

Serve !

 


Tuna and White Bean Salad

2 jars -Tuna in oil –canned tuna works just as well. 1 can Cannellini Beans-rinsed and drained juice  and zest of ½  Orange  Pinch Sea Salt Toasted Almonds Freshly Ground Black Pepper Olive oil  Zest orange and set aside. Remove tuna from olive oil and place in bowl. Add Beans, Juice from orange a pinch of salt. Add Toasted almonds, pepper and a good drizzle of olive oil. Toss gently and pour into serving bowl. Sprinkle with zest and serve. Eat on its own or accompanied by a nice crostini.

This is a great example of the simplicity of Italian cooking.
Just a few essential ingredients yield a bold and beautiful flavor.

2 jars -Tuna in oil –canned tuna works just as well.

1 can Cannellini Beans-rinsed and drained

juice  and zest of ½  Orange

Pinch Sea Salt

Toasted Almonds

Freshly Ground Black Pepper

Olive oil

Zest orange and set aside.

Remove tuna from olive oil and place in bowl. Add Beans, Juice from orange a pinch of salt. Add Toasted almonds, pepper and a good drizzle of olive oil. Toss gently and pour into serving bowl.

Sprinkle with zest and serve.

Eat on its own or accompanied by a nice crostini.


Warm Caprese Tower

The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.

The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.

1 Shallot-sliced

1 Red Pepper-sliced

1 Yellow Pepper-sliced

1 Red Jalapeno pepper- grated

1 Bulb Fennel-sliced

1 thumb sized knob of Ginger-chopped

1 tablespoon Parsley

pinch of Sea Salt

a few turns of the grinder-Black pepper

1 ball Mozzerella-sliced thick

Cucumber slices

Toasted almonds-to sprinkle

Saute’ shallots for 3 minutes. Add peppers, fennel and ginger. Saute’ until mixture is melted together, about 25 minutes.

Sprinkle with parsley, salt, and pepper. Mix .

Assemble:

Overlay cucumbers on plate forming a circle. Top with a slice of mozzerella and a scoop of warm the pepper mixture.

Repeat.

Sprinkle with almonds and a drizzle of olive oil. Serve.


Crab Arrabiata

This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.

This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.

1/3 cup olive oil

4 large cloves garlic-minced or ran through the garlic press

1 teaspoon red pepper flakes –or more , its up to you !

5-6 fresh tomatoes-chopped and seeded

2 -3 leaves fresh basil-chopped

1 teaspooon parsley-chopped

6 king crab legs split and cut into pieces

1 basket cherry tomatoes

1 lb spaghetti

In a large pot heat the olive oil.

Take the pot off heat. Add garlic and red pepper flakes and swirl in oil for about 1 minute. The object being , not to burn the garlic.

Replace pot onto flame and add tomatoes, basil and parsley.

Add crab pieces to sauce and cook slowly so crabs release their own juices. At least 30 mintues.

Boil water for pasta , add salt to the water.

Cook pasta

Drain.

Add pasta to sauce, saving some sauce to top with.

Toss and Serve.

You’ll need lots of napkins !!


Roasted Veg

You can serve this as a main dish, as a side dish, or toss it into a salad sprinkled with goats cheese for a fresh warm lovely dinner.

Preheat oven 180c/350f

Yellow Bell Pepper- cut in chunks

Red Bell Pepper-cut in chunks

Broccolini- 1 bunch

Peach- torn in pieces

Toss in Olive oil and sprinkle with sea salt and pepper

Roast for 25-30 minutes


St Georges Pasta

One of the best parts of living in Melbourne was the availability of fresh vegetables. Each neighborhood had their own permanent farmers market open 5 days a week with the freshest most delicious homegrown goodies. The perfect place to get spontaneous and creative with the freshest picks of the day.

  • Splash Olive oil
  • 3 links spicy Italian sausage- out of casing
  • 1 small onion –sliced
  • 3 corgettes (zuchinni)- peeled and sliced into thick chunks
  • 2 spicy Thai chiles(optional)- chopped very small
  • 1 small yellow bell pepper -sliced
  • 1 small red Bell pepper-sliced
  • Sea salt
  • Black pepper
  • ½  lb. Penne Pasta –  I like to use whole wheat for this recipe
  • fresh Cilantro handful –chopped
  • fresh grated parmesan

In a large sauté pan, heat olive oil. Add sausage and onions. Cook for 10 minutes.

Add onions, corgettes, chiles,and bell peppers and cook for 20 – 30 minutes on med heat.

Cook until sausage is nice and brown and veggies are cooked through and all is melded together.

Salt and pepper to taste.

Cook pasta. No need to drain the pasta, just use a slotted spoon and add the pasta directly to the sausage mixture.

Toss together and sprinkle with cilantro and Parmesan cheese.

Serve