Tag Archives: Cup Olive Oil

Foie Gras Salad by Petrossian

 

foiegrassalad

 

Thinking of a romatic Valentine’s day dinner which requires little fuss? Try this tempting luscious foie gras salad. The man issue with foie gras is the quality, get a bad one and your are one step away from .. well cat food. Get the right one and you are in for a treat from the gods or pleasure… 

The crisp apples play opposite to the foie gras terrine. Top with the delicious shallot vinaigrette and voila.. love is in the air!

 

Ingredients:

1 pound baby frisee

16 walnut halves

16 haricot Verts, (french green beans) blanched

1 Granny Smith Apple, peeled and cut into a small dice

Foie Gras Terrine, 8 oz. 

4 teaspoons of white truffle oil

Salt and pepper to taste

 

Roasted Shallot Vinaigrette

1 cup olive oil

4 large shallots, peeled and sliced thinly

3 teaspoons of chopped thyme

3 teaspoons of chopped parsley

¼ cup of sherry vinegar

Salt and pepper

In a large sauté pan, heat olive oil over medium heat until shimmering and add shallots. Sauté for two minutes, then lower the heat to low and add the vinegar, salt, pepper, and herbs. Cook for 10-15 minutes until the shallots are tender .Remove from the heat and cool. When the shallots are cool, add them to a blender and blend for 30 seconds, add the olive oil in a steady thin stream to form an emulsion. Adjust seasonings with salt and pepper if needed.

 

Assembly

 

In a large bowl, combine the frisee, walnuts, haricot verts, apple, and four ounces of the foie gras terrine cut into ¼ inch dice. Dress the salad with the roasted shallot vinaigrette and toss to combine. Divide onto 4 chilled plates and top each salad with a one ounce slice of the remaining foie gras terrine. Drizzle a teaspoon of truffle oil over each slice and serve chilled.

 

Serves 4


Baked Whole Wheat Tomato Pockets


It is calzone? Is it a pie? No it’s a baked tomato pocket, the perfect little snack, appetizer or to have a couple for lunch. These delicious, lasagna-like treats are quick and easy to make. The crust is loaded with the goodness of whole wheat and olive oil, or use store bought rolled up pie  crust instead.  Try it instead of pizza for a change!

It make an excellent tapa and can be enjoyed  with blue cheese, sopressata, and a glass of Fernet Branca

Ingredients: (makes 12 pockets)

1 recipe pie crust
3 fresh roma tomatoes, chopped
2 Tbsp chopped basil
3 Tbsp olive oil
1/2 cup ricotta or cream cheese
salt & pepper to taste

 

For the crust:

2 cups  whole wheat flour
1/4 cup olive oil
1/2 tsp kosher salt
1 tsp sugar 
1/2 cup chilled water 

Preheat oven to 400 degrees.  Meanwhile , prepare crust. Place flour, salt and sugar in a food processor and pulse to mix .  Turn mix to on and add the olive oil by  drizzle . You should have a weird looking wet sand mix. With the machine on, add water by tablespoons till a ball forms and stop. Take dough out and place in bowl and cover with plastic and place in the fridge. Let rest for 15 minutes .

Take out of the fridge and roll out pie crust ,cut 2 to 3 inch diameter circles.  You may use a biscuit cutter,  but a can or a an inverted glass work just as well. Place the chopped tomatoes in a bowl, add the chopped basil, add salt & pepper to taste.
In the center of each dough  circle, place 1 tbsp of the tomato mix and a teaspoon of ricotta. Seal the circle to the top by wetting the crust and pinching it together with your fingers.

Drizzle a baking sheet with olive oil, place the pockets 2 inches apart and brush the rest of the olive oil on top of the pockets. Bake for 20 minutes or until the pockets are golden brown. Enjoy with blue cheese, sopressata, and a glass of Fernet Branca

No Potato Salad

 

Craving for potato salad but on a low carbohydrate diet? Try this delicious adaptation. It has all the flavor of real thing without the carbs. The rich texture of the green beans combined with tangy dressing  satisfy the worst of cravings!
Replace regular mayo for canola oil mayo to make it soy-free.

Ingredients: (8 servings)

1 lb green beans chopped into half inch pieces
1 medium red onion, chopped
1 orange (or red) bell pepper, chopped
1/3 cup olive oil
1/2 cup canola oil mayonnaise
salt & pepper to taste

Place water in a large pot, salt the water and bring to a rolling boil. Add the green beans and let cook for 8-10 minutes or till they are cooked but still crisp.
Place the raw onion in a large mixing bowl, drain the green beans and add to the onions, mixing well. The heat of the beans will cook the onions slightly. Add the bell pepper, salt and pepper to taste. Add the olive oil and stir well. Incorporate the mayo. You may add some mustard or vinegar if desired. Serve warm or set the mixture aside till it cools. It can be made ahead and will keep 2 days in the fridge.

Rich Flavor Turkey Basting

roasted-turkey

 

Tired of butter and herbs? Want to jazz up your holiday turkey with some richly flavored basting?
Try some of our favorites! Basting sauces can be made in double quantities to serve as a side sauce together with the traditional cranberry and  gravy. For best flavor results, basting should be done in the last 45 of cooking time. 

Honey-Mustard  ( makes 1 cup):

1/2 cup dijon mustard
1/4 cup clover honey ( room temperature)
1/4 cup olive oil
salt and pepper to taste

In a medium bowl, mix  the olive oil with the honey with a whisk  till it changes to a paler color and slightly thicker texture. Add salt and pepper if using and then incorporate the mustard. Stir till it completely mixed.

 

Spicy Chipotle basting sauce ( makes 1 cup):

1/2 cup tomato paste
2 chipotle peppers chopped
3 Tbls olive oil
3 tbls sugar
salt and pepper to taste

Place all ingredients in food processor and mix till smooth ( about 2 minutes). The mixture should now have consistency of ketchup : just enough viscosity to stick to the back of a spoon and to a turkey breast 🙂

Can’t find Chipotle peppers? Use  2 tbls of cranberry sauce mixed with 1/2 tsp hot sauce and 1/2 tsp of liquid smoke

 

 

 

 


Plum And Greens

 

Yes, at last grilling season is here! Time to get together with family and friends and taste the goods of summer! How about a greens salad with a twist? Luscious plums, pine nuts and feta cheese combine with crisp greens for an enchanting and unusual taste. Try with gilled chicken or trout.

Ingredients: (4 servings)

4 cups lettuce or mixed greens
4 red plums, cut in eights
1/4 cup pine nuts or chopped nuts ( omit in case of nut allergies)
1/4 cup feta cheese, crumbled
1/2 cup olive oil
4 Tbls balsamic vinegar
fresh cracked white pepper to taste

Place mixed greens or lettuce on individual serving bowl, place the plum pieces on the edges, sprinkle with the feta cheese and place the pine nuts in the middle.
In a mixing bowl add the oil to the vinegar, add herbs or spices if desired and whisk with a fork to form an emulsion. Pour on the salads , add salt and pepper to taste and serve immediately.
Enjoy!