tag:blogger.com,1999:blog-21846141266131754582024-03-08T05:09:55.340-06:00Memphis Food Guy BlogBeen living in Memphis for the past 13 years, and have really enjoyed living in the South. Have developed a passion for Food, Cooking and Judging BBQ. So, each post will be about different things, cooking something new, a restaurant review, or some other commentary that foodies might find interesting including new and different recipes.Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.comBlogger739125tag:blogger.com,1999:blog-2184614126613175458.post-38811192161727713632014-04-01T12:55:00.000-05:002014-04-01T12:55:07.943-05:00Asparagus Salad With Ginger-Citrus Vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://www.californiaoliveranch.com/images/default-source/recipe-images/a_roasted-asparagus-salad-with-valencia-oranges-and-ginger-citrus-vinaigrette_lg.png?sfvrsn=0" /><br />
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<span style="font-weight: normal; margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;">Recipe and photo courtesy of Viviane Bauquet Farre of </em><a href="http://foodandstyle.com/" style="color: #669940; font-style: italic; margin: 0px; padding: 0px;" target="_blank">Food & Style</a><br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" />Ingredients<br style="margin: 0px; padding: 0px;" /><em style="margin: 0px; padding: 0px;">For the asparagus</em></span></h4>
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<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 lb (454gr) asparagus spears (1 bunch) – bottom of stems snapped off</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 tablespoon extra-virgin olive oil</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">sea salt to taste</span></li>
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<span style="font-weight: normal; margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;">For the vinaigrette</em></span></h4>
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<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 teaspoon finely grated fresh ginger (use microplane grater)</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 teaspoon finely grated orange zest (use microplane grater)</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 tablespoon brown rice vinegar</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 tablespoon lime juice</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1/8 teaspoon ground cayenne</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1/8 teaspoon sea salt</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">3 tablespoons extra-virgin olive oil</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 tablespoon toasted sesame oil</span></li>
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<span style="font-weight: normal; margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;">For the salad</em></span></h4>
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<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 teaspoon sea salt for blanching</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 cup snow peas (3 oz) (85gr) – stem end trimmed and left whole</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 large Valencia or navel orange</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">1 large handful (3 oz) (85gr) baby arugula</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.4; margin: 0px; padding: 0px;">2 tablespoons sesame seeds – toasted (see cook’s note)</span></li>
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<span style="font-weight: normal; margin: 0px; padding: 0px;">Directions</span></h3>
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<ol style="font-size: 12px; line-height: 18.719999313354492px; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="font-size: 13px; line-height: 1.4; margin: 0px; padding: 0px;">Preheat the oven to 500ºF (260ºC). </span><span style="font-size: 13px; line-height: 1.4; margin: 0px; padding: 0px;">Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-size: 13px; line-height: 1.4; margin: 0px; padding: 0px;">In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-size: 13px; line-height: 1.4; margin: 0px; padding: 0px;">Fill a large bowl with cold water and several ice cubes. Bring 1 quart of water to a boil. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-size: 13px; line-height: 1.4; margin: 0px; padding: 0px;">Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8″ thick slices. Set aside.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-size: 13px; line-height: 1.4; margin: 0px; padding: 0px;">Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.</span></li>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-846084421061554412014-03-19T06:05:00.000-05:002014-03-19T06:05:25.036-05:00Shrimp Appetizer Chilies and Garlic<div dir="ltr" style="text-align: left;" trbidi="on">
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Shrimp in Garlic Olive Oil and Chilies</h2>
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<em style="margin: 0px; padding: 0px;">Recipe courtesy of <a href="http://www.randomhouse.com/book/209397/own-your-kitchen-by-anne-burrell-and-suzanne-lenzer" style="color: #669940; margin: 0px; padding: 0px;">Own Your Kitchen</a><a href="http://www.californiaoliveranch.com/recipes/appetizers/shrimp-in-garlic-olive-oil-and-chilies#_msocom_1" id="_anchor_1" name="_msoanchor_1" style="color: #669940; margin: 0px; padding: 0px;"></a> (Clarkson Potter, 2013), by Anne Burrell</em></div>
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Ingredients</div>
<ul style="font-size: 12px; line-height: 18.719999313354492px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">Extra virgin olive oil</li>
<li style="margin: 0px; padding: 0px;">11 cloves garlic, 10 smashed plus 1 whole clove</li>
<li style="margin: 0px; padding: 0px;">4 dried chilies, broken into pieces</li>
<li style="margin: 0px; padding: 0px;">4 thick slices of rustic Italian bread</li>
<li style="margin: 0px; padding: 0px;">1 pound small shrimp (21–25 are great), peeled and deveined</li>
<li style="margin: 0px; padding: 0px;">Kosher salt</li>
<li style="margin: 0px; padding: 0px;">Juice of 1 lemon</li>
<li style="margin: 0px; padding: 0px;">1 bunch of fresh Italian parsley, leaves finely chopped</li>
<li style="margin: 0px; padding: 0px;">2 cups baby arugula</li>
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Directions</div>
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<li style="margin: 0px; padding: 0px;">Generously coat a large sauté pan with olive oil and toss in 5 of the smashed garlic cloves and 2 of the broken chilies. Bring the pan to high heat — it should be screaming hot!</li>
<li style="margin: 0px; padding: 0px;">Toast or grill the bread, then rub each slice with the whole garlic clove, drizzle with olive oil, and keep in a warm spot.</li>
<li style="margin: 0px; padding: 0px;">As the garlic starts to just slightly turn brown, toss in half the shrimp and season with salt. Stir and cook for 1 minute, or until shrimp just turn pink. Remove from heat, and immediately stir in half the lemon juice and half the parsley. Transfer the shrimp to a dish and keep warm. Repeat this entire process with the remaining ingredients.</li>
<li style="margin: 0px; padding: 0px;">Divide the arugula among 4 serving bowls, top with shrimp, and drizzle with the cooking juices. Cut each slice of toast in half on the bias and tuck the bread into the side of the bowl. Serve immediately.</li>
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<strong style="margin: 0px; padding: 0px;">Yield: </strong>4 servings</div>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-85911673130432513272014-03-19T06:02:00.001-05:002014-03-19T06:02:34.423-05:00Shrimp Appetizer with Feta and Mint<div dir="ltr" style="text-align: left;" trbidi="on">
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Shrimp with Feta and Mint</h2>
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<em style="margin: 0px; padding: 0px;">Recipe courtesy of <a href="http://us.macmillan.com/kitchenrevelry/AliLarter" style="color: #669940; margin: 0px; padding: 0px;">Kitchen Revelry</a><a href="http://www.californiaoliveranch.com/recipes/appetizers/shrimp-with-feta-and-mint#_msocom_1" id="_anchor_1" name="_msoanchor_1" style="color: #669940; margin: 0px; padding: 0px;"></a> (St. Martin’s Press, 2013), by Ali Lartin</em></div>
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Ingredients</div>
<ul style="font-size: 12px; line-height: 18.719999313354492px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">1/4 cup dry white wine</li>
<li style="margin: 0px; padding: 0px;">Juice from 1 lemon</li>
<li style="margin: 0px; padding: 0px;">1 Tbs. plus 5 Tbs. extra virgin olive oil, divided</li>
<li style="margin: 0px; padding: 0px;">24 large shrimp (about 1¼ pounds), peeled, deveined, with tails attached</li>
<li style="margin: 0px; padding: 0px;">1 cup fresh mint leaves, loosely packed</li>
<li style="margin: 0px; padding: 0px;">½ cup feta cheese, crumbled</li>
<li style="margin: 0px; padding: 0px;">4 limes, halved</li>
<li style="margin: 0px; padding: 0px;">Sourdough baguette</li>
<li style="margin: 0px; padding: 0px;">Sea salt and freshly ground black pepper, to taste</li>
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Directions<div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
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<li style="margin: 0px; padding: 0px;">Pour wine, lemon juice, and 1 Tbs. olive oil in a large skillet and bring to a boil over high heat. Reduce heat so mixture is at a simmer.</li>
<li style="margin: 0px; padding: 0px;">Working in batches, add eight shrimp at a time to cooking liquid and simmer for about 4 minutes, turning after 2 minutes. When shrimp is done, it will have turned a bright pink. Be careful not to overcook.</li>
<li style="margin: 0px; padding: 0px;">Transfer shrimp to a bowl with a slotted spoon. Set aside the cooking liquid. Let shrimp cool for 5 minutes. Cover and refrigerate for one hour.</li>
<li style="margin: 0px; padding: 0px;">Place reserved cooking liquid in a small bowl and refrigerate.</li>
<li style="margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;"></em><div style="font-size: 11px; line-height: 16.847999572753906px; margin-bottom: 15px; padding: 0px;">
To serve, scatter the mint on a large platter. Arrange shrimp on mint and sprinkle with feta cheese. Squeeze juice from the limes over shrimp and drizzle with remaining olive oil and cooled cooking liquid. Toss lightly to mix flavors. Place the baguette around the shrimp, and give the dish a dash of salt and a couple of twists of freshly cracked pepper.</div>
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<strong style="margin: 0px; padding: 0px;">Yield:</strong> 6 servings</div>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-51636961373660152752014-03-12T07:14:00.000-05:002014-03-12T07:14:50.109-05:00Roasted Garlic White Bean Dip<div dir="ltr" style="text-align: left;" trbidi="on">
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Roasted Garlic White Bean Dip</h2>
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<em style="margin: 0px; padding: 0px;">Recipe courtesy of <a href="http://www.rachelcooks.com/2012/01/04/healthy-new-year-whole-wheat-flatbread-and-roasted-garlic-white-bean-dip-giveaway/" style="color: #669940; margin: 0px; padding: 0px;">Rachel Cooks</a> and <a href="http://blog.bobsredmill.com/recipes/virtual-potluck-recipe-round-up-weeks-1-2/" style="color: #669940; margin: 0px; padding: 0px;">Bob's Red Mill</a></em><br style="margin: 0px; padding: 0px;" /><div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
<span style="line-height: 1.5; margin: 0px; padding: 0px;"><br style="margin: 0px; padding: 0px;" />Ingredients</span></div>
<ul style="font-size: 12px; line-height: 18.719999313354492px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">1 can great Northern white beans, drained and rinsed</li>
<li style="margin: 0px; padding: 0px;">1 head of garlic</li>
<li style="margin: 0px; padding: 0px;">2 sprigs of fresh thyme, leaves remove and roughly chopped</li>
<li style="margin: 0px; padding: 0px;">1/4 cup Arbequina Olive Oil, plus extra for roasting garlic</li>
<li style="margin: 0px; padding: 0px;">salt and pepper to taste</li>
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Directions</div>
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<li style="margin: 0px; padding: 0px;">In a food processor, throw in rinsed beans, chopped thyme leaves, and squeeze out the roasted garlic. Puree until beans are starting to become smooth.</li>
<li style="margin: 0px; padding: 0px;">With the food processor running, pour in olive oil and process until smooth. Check seasonings and add salt and pepper as desired (pulse to combine).</li>
<li style="margin: 0px; padding: 0px;">Enjoy as a dip or use as spread on a sandwich.</li>
</ol>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-47295468257519761712014-03-12T07:12:00.000-05:002014-03-12T07:12:58.368-05:00Winter Vegetable Minestrone with Cannellini Beans and Farro<div dir="ltr" style="text-align: left;" trbidi="on">
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Winter Vegetable Minestrone with Cannellini Beans and Farro</h2>
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<em style="margin: 0px; padding: 0px;">Recipe and photo courtesy of Viviane Bauquet Farre of <a href="http://foodandstyle.com/" style="color: #669940; margin: 0px; padding: 0px;">food & style</a></em></div>
<div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
<em style="margin: 0px; padding: 0px;"><a href="http://www.californiaoliveranch.com/recipes/soups/winter-vegetable-minestrone-with-cannellini-beans-and-farro#_msocom_1" id="_anchor_1" name="_msoanchor_1" style="color: #669940; margin: 0px; padding: 0px;"></a></em><br style="margin: 0px; padding: 0px;" />Ingredients</div>
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<em style="margin: 0px; padding: 0px;">For the soup</em></div>
<ul style="font-size: 12px; line-height: 18.719999313354492px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">1/4 cup extra virgin olive oil</li>
<li style="margin: 0px; padding: 0px;">1 large yellow onion – skinned and cut in 1/4” cubes</li>
<li style="margin: 0px; padding: 0px;">¼-½ tsp. red chili pepper flakes to taste</li>
</ul>
<ul style="font-size: 12px; line-height: 18.719999313354492px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">1 small bunch Tuscan kale or regular kale (8 oz.) – leaves removed from stems and sliced in 1/2” pieces</li>
<li style="margin: 0px; padding: 0px;">4 large garlic cloves – skinned and finely chopped</li>
<li style="margin: 0px; padding: 0px;">1–28 oz. can plum tomatoes – coarsely puréed (use a food processor)</li>
<li style="margin: 0px; padding: 0px;">2 medium carrots – peeled and cut in ¼-inch cubes</li>
<li style="margin: 0px; padding: 0px;">1 large Yukon Gold or white potato (8oz.) – peeled and cut in ¼-inch cubes</li>
<li style="margin: 0px; padding: 0px;">1/3 cup farro (or pearled barley)</li>
<li style="margin: 0px; padding: 0px;">4 cups vegetable stock</li>
<li style="margin: 0px; padding: 0px;">6 cups spring water</li>
<li style="margin: 0px; padding: 0px;">1 fresh herb bundle (12 thyme sprigs, 6 Italian parsley sprigs, 1 sprig rosemary and 1 bay leaf) – tied firmly with kitchen string</li>
<li style="margin: 0px; padding: 0px;">1-1/4 tsp. sea salt or to taste</li>
<li style="margin: 0px; padding: 0px;">Freshly ground black pepper to taste</li>
<li style="margin: 0px; padding: 0px;">2 cups cooked cannellini beans (or canned beans)</li>
<li style="margin: 0px; padding: 0px;">2 tsp. aged balsamic vinegar</li>
</ul>
<em style="margin: 0px; padding: 0px;">For pan-fried rosemary infused oil</em><br style="margin: 0px; padding: 0px;" /><ul style="font-size: 12px; line-height: 18.719999313354492px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">1/2 cup extra virgin olive oil</li>
<li style="margin: 0px; padding: 0px;">2 Tbs. finely chopped fresh rosemary</li>
<li style="margin: 0px; padding: 0px;">For garnishes</li>
<li style="margin: 0px; padding: 0px;">Pan-fried rosemary infused oil</li>
<li style="margin: 0px; padding: 0px;">Freshly grated aged Asiago (or Reggiano Parmesan)</li>
</ul>
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<div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
Directions</div>
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<ol style="font-size: 12px; line-height: 18.719999313354492px; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">Heat a large heavy-bottomed soup pot at medium-high heat. Add olive oil, onions and pepper flakes and sauté for 6-7 minutes until golden, stirring from time to time. Add kale and garlic and sauté for an additional 2 minutes until kale has wilted. Add tomatoes, carrots, potato, farro, stock, water, herb bundle, salt and pepper. Stir well and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes. Add beans, stir again, cover pot and continue to simmer for 5 minutes. Discard herb bundle. Taste and adjust the seasoning if needed and add the vinegar. Stir again and remove from heat.</li>
<li style="margin: 0px; padding: 0px;"> To make rosemary-infused oil: Heat a small heavy-bottomed frying pan to medium heat. Add 2 tablespoons of the olive oil and the rosemary. Stir well and sauté for 1-2 minutes until rosemary becomes dark green and crisp, stirring from time to time. Transfer to a small bowl and quickly add the balance of the olive oil. Set aside and let stand at room temperature for 1 hour. Use the infused oil right away or refrigerate it for up to 1 week. Bring to room temperature before serving. </li>
<li style="margin: 0px; padding: 0px;">Ladle the soup into bowls. Drizzle with the rosemary infused oil, sprinkle with the grated cheese and serve immediately.</li>
</ol>
<div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Yield:</strong> 8 servings</div>
</div>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-61425869217939121732014-02-09T16:42:00.001-06:002014-02-09T16:42:04.308-06:00Roast Beef with a twistBalsamic Roast Beef http://news360.com/article/222899131<div class="blogger-post-footer"><strong>Follow us on Twitter:</strong>
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<em style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;"><img src="http://www.californiaoliveranch.com/images/default-source/recipe-images/stirfry_lg.jpg?sfvrsn=0" /></em><br />
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<em style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;">Recipe courtesy of <a href="http://www.missinthekitchen.com/2012/01/12/sesame-stir-fry-vegetable-grande-grains-pilaf/" style="color: #669940; margin: 0px; padding: 0px;">Miss in the Kitchen </a>and <a href="http://blog.bobsredmill.com/recipes/virtual-potluck-recipe-round-up-weeks-1-2/" style="color: #669940; margin: 0px; padding: 0px;">Bob's Red Mill</a></em><br style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;" /><br style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;" /><span style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: x-small;">Ingredients</span><br />
<ul style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 18.719999313354492px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">3 tablespoon Miller’s Blend Extra Virgin Olive Oil, divided use</li>
<li style="margin: 0px; padding: 0px;">1 cup Bob’s Red Mill Grande Whole Grains</li>
<li style="margin: 0px; padding: 0px;">2 1/2 cups chicken broth</li>
<li style="margin: 0px; padding: 0px;">1 garlic clove, minced</li>
<li style="margin: 0px; padding: 0px;">1/2 cup chopped onion</li>
<li style="margin: 0px; padding: 0px;">1 cup chopped mushrooms, baby portabella or white</li>
<li style="margin: 0px; padding: 0px;">8 oz sliced water chestnuts</li>
<li style="margin: 0px; padding: 0px;">1/2 cup orange juice</li>
<li style="margin: 0px; padding: 0px;">1 tablespoon toasted sesame oil</li>
<li style="margin: 0px; padding: 0px;">1 tablespoon soy sauce</li>
<li style="margin: 0px; padding: 0px;">12 oz steamed stir fry vegetables</li>
<li style="margin: 0px; padding: 0px;">1/4 cup toasted sliced almonds</li>
</ul>
<span style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: x-small;">Directions</span><br style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;" /><br />
<ol style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 18.719999313354492px; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">In a large sauce pan add 1 tablespoon Miller’s Blend Olive Oil and Grande Whole Grains, stir to coat. Cook over medium-high heat 2 minutes, stir in chicken broth and bring to a boil. Lower heat to simmer and cover, cook one hour our until liquid is absorbed.</li>
<li style="margin: 0px; padding: 0px;">About 10 minutes before grains are done, add 2 tablespoons Miller’s Extra Virgin Olive Oil to a large skillet over medium-high heat. Add garlic, onion, mushrooms and water chestnuts . Cook until onions are softened, about 5 minutes.</li>
<li style="margin: 0px; padding: 0px;">Add orange juice, sesame oil and soy sauce. Lower heat to simmer. Stir in stir fry vegetables and Grande Whole Grains. Cook 2 minutes stirring until thoroughly mixed. Garnish with sliced almonds.</li>
</ol>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-57723321981271886012014-01-31T05:55:00.000-06:002014-01-31T05:55:47.147-06:00Chicken Parmigiana - Great Dish!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.californiaoliveranch.com/images/default-source/recipe-images/chickenparm_lg.jpg?sfvrsn=0" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="191" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" src="http://www.californiaoliveranch.com/images/default-source/recipe-images/chickenparm_lg.jpg?sfvrsn=0" style="margin-top: 0px; padding: 0px;" title="chickenparm_lg" width="200" /></a></h2>
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Ingredients<br style="margin: 0px; padding: 0px;" /><ul style="font-size: 12px; line-height: 18.719999313354492px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 egg</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 Tbl water</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2⁄3 cup unseasoned dry bread crumbs</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1⁄3 cup grated Parmesan cheese</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">8 boneless skinless chicken breasts (about 2 lb)</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1/4 cup extra virgin olive oil</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 cups tomato pasta sauce</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 cups shredded mozzarella cheese (8 oz)</span></li>
</ul>
Directions<br style="margin: 0px; padding: 0px;" /><div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Step 1: </strong>Heat oven to 350°F. In small bowl, beat egg and water. In shallow dish, mix bread crumbs and Parmesan cheese. Dip chicken into egg mixture, then coat with bread crumb mixture.</div>
<div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Step 2: </strong>In 12-inch skillet, heat oil over medium heat. Cook half of the chicken in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining chicken, adding 1 or 2 tablespoons oil if necessary.<br style="margin: 0px; padding: 0px;" /><span style="line-height: 1.5; margin: 0px; padding: 0px;"><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 3: </strong>In ungreased 11x7-inch (2-quart) glass baking dish, place half of the chicken, overlapping slices slightly. Spoon 1 cup of the tomato sauce over chicken. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining chicken, sauce and cheese.</span></div>
<div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Step 4: </strong>Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Yield:</strong> 6 servings<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Cooks Note: </strong><span style="line-height: 1.5; margin: 0px; padding: 0px;">Place each chicken breast between sheets of plastic wrap or waxed paper. Pound with flat side of meat mallet until 1/4 inch thick. In Step 3, cook chicken until no longer pink in center.</span></div>
</div>
<span style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: x-small;">Recipe from </span><a href="http://www.bettycrocker.com/" style="color: #669940; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;">Betty Crocker Cookbook</a><span style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: x-small;">, 7th edition</span><br />
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-53113697787523018972014-01-29T06:23:00.000-06:002014-01-29T06:23:23.577-06:00Confetti Kale Slaw<div dir="ltr" style="text-align: left;" trbidi="on">
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<em style="margin: 0px; padding: 0px;">Recipe courtesy of <a href="http://us.macmillan.com/moosewoodrestaurantfavorites/TheMoosewoodCollective" style="color: #669940; margin: 0px; padding: 0px;">Moosewood Restaurant Favorites</a><a href="http://www.californiaoliveranch.com/recipes/salads-and-dressings/confetti-kale-slaw#_msocom_1" id="_anchor_1" name="_msoanchor_1" style="color: #669940; margin: 0px; padding: 0px;"></a> (St. Martin’s Griffin, 2013), by the Moosewood Collective</em></div>
Ingredients<ul style="font-size: 12px; line-height: 18.719999313354492px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">½ cup orange juice</li>
<li style="margin: 0px; padding: 0px;">¼ cup fresh lemon juice</li>
<li style="margin: 0px; padding: 0px;">1 Tbs. apple cider vinegar</li>
<li style="margin: 0px; padding: 0px;">¼ cup extra virgin olive oil</li>
<li style="margin: 0px; padding: 0px;">¼ tsp. salt</li>
<li style="margin: 0px; padding: 0px;">¼ tsp. ground black pepper</li>
<li style="margin: 0px; padding: 0px;">1 large firm apple, shredded (1-2 cups)</li>
<li style="margin: 0px; padding: 0px;">1 cup shredded green or red cabbage</li>
<li style="margin: 0px; padding: 0px;">1 cup shredded carrots</li>
<li style="margin: 0px; padding: 0px;">1 cup minced celery</li>
<li style="margin: 0px; padding: 0px;">¼ cup minced scallions</li>
<li style="margin: 0px; padding: 0px;">3 cups shredded kale, packed</li>
</ul>
<div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
Directions</div>
<ol style="font-size: 12px; line-height: 18.719999313354492px; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">To make dressing: Whisk together orange juice, lemon juice, vinegar, olive oil, salt, and black pepper in a large bowl.</li>
<li style="margin: 0px; padding: 0px;">Prepare apple and vegetables and place them in the bowl as you go: Peel the apple or don’t, and shred it on large-holed side of a hand grater. To prevent apples from discoloring, toss well with dressing.</li>
<li style="margin: 0px; padding: 0px;">Thinly slice cabbage and cut across the slices about every inch. Peel carrots and shred on large-holed side of a hand grater. Mince celery. Mince scallions.</li>
<li style="margin: 0px; padding: 0px;">To shred kale: Rinse kale leaves and shake off excess water. Strip leaves from large stems and pile on a chopping board. Gather kale into a compact mass and thinly slice it. Then cut down across slices, chopping kale into 1- to 2- inch pieces. Go after larger pieces of kale that got away from you when you were slicing it.</li>
<li style="margin: 0px; padding: 0px;">Add shredded kale to bowl and toss well. Delicious served right away, but the sweetness intensifies as it sits. This slaw will keep in the refrigerator two to three.</li>
</ol>
<div style="font-size: 12px; line-height: 18.719999313354492px; margin-bottom: 15px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Yield: </strong>6-8 servings</div>
</div>
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<h2 class="sfitemTitle" id="Content1_ctl00_ctl00_ctl00_detailContainer_mainShortTextFieldLiteral_0" style="background-color: white; clear: both; font-family: Verdana, Helvetica, sans-serif; font-size: 19px; line-height: 32px; margin: 15px 0px; padding: 0px; width: 450px;">
<a href="https://lh3.googleusercontent.com/proxy/Uf4_WIzzRM1nqAYko6DIWSP6jzjdW8xMySQ5iaz5_gISjgsZu_wVaI1vnF96IgfVVvZYlFYV2orhuQRhNbNrOJtnX708-TPK7lXy_qpQW9LqwAH0Knas0Jq2vfBzGg9u4FG-daqxEJL_FV-pIa1_hA1W2g6pw3hZ" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="http://www.californiaoliveranch.com/images/default-source/recipe-images/seafood_stew_lg.jpg?sfvrsn=0" height="212" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" style="margin-top: 0px; padding: 0px;" title="seafood_stew_lg" width="320" /></a></h2>
<h2 class="sfitemTitle" id="Content1_ctl00_ctl00_ctl00_detailContainer_mainShortTextFieldLiteral_0" style="background-color: white; clear: both; font-family: Verdana, Helvetica, sans-serif; font-size: 19px; line-height: 32px; margin: 15px 0px; padding: 0px; width: 450px;">
<em style="font-size: 12px; line-height: 19px; margin: 0px; padding: 0px;"><br />Recipe courtesy of <a href="http://food52.com/" style="color: #669940; margin: 0px; padding: 0px;">Food52</a><a href="http://www.californiaoliveranch.com/recipes/main-dishes/seafood-stew#_msocom_1" id="_anchor_1" name="_msoanchor_1" style="color: #669940; margin: 0px; padding: 0px;"></a>. Photo by James Ransom</em></h2>
<div class="sfitemRichText" style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;">
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
Ingredients<em style="margin: 0px; padding: 0px;"><br style="margin: 0px; padding: 0px;" /></em></div>
<div style="margin: 0px; padding: 0px;">
<ul style="font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">1/3 cup extra virgin olive oil</li>
<li style="margin: 0px; padding: 0px;">4 crushed garlic cloves</li>
<li style="margin: 0px; padding: 0px;">6 peeled and seeded Roma tomatoes cut into thin strips</li>
<li style="margin: 0px; padding: 0px;">1 cup homemade fish stock, purchased seafood stock or clam juice</li>
<li style="margin: 0px; padding: 0px;">½ cup dry white wine</li>
<li style="margin: 0px; padding: 0px;">1 pound skinned saltwater fish filets (snapper, sole, halibut, cod), cut into 2-inch chunks</li>
<li style="margin: 0px; padding: 0px;">16 large peeled and de-veined raw shrimp</li>
<li style="margin: 0px; padding: 0px;">16 sea scallops</li>
<li style="margin: 0px; padding: 0px;">½ cup finely shredded fresh basil leaves</li>
<li style="margin: 0px; padding: 0px;">½ cup chopped flat leaf parsley</li>
</ul>
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
Directions</div>
<ol style="font-size: 12px; line-height: 19px; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">Heat oil in a 4-6 quart Dutch oven or sauce pot. Add crushed garlic and sauté on very low heat for about two minutes or until garlic is fragrant but not browned.</li>
<li style="margin: 0px; padding: 0px;">Add tomatoes, stock and wine and simmer for about 10 minutes.</li>
<li style="margin: 0px; padding: 0px;">Add the fish and seafood and simmer for about 5 minutes until just done.</li>
<li style="margin: 0px; padding: 0px;">Stir in parsley and basil and serve immediately.</li>
</ol>
</div>
</div>
<strong><br /></strong>
<strong><br /></strong>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-79458465719891886272014-01-15T05:50:00.002-06:002014-01-15T05:52:12.309-06:00Winter Squash Soup with Citrus-Mint Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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<img alt="" height="200" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" src="http://www.californiaoliveranch.com/images/default-source/recipe-images/wintersquash_lg.jpg?sfvrsn=0" style="margin: 0px; padding: 0px;" title="wintersquash_lg" width="198" /></div>
</div>
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<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<em style="margin: 0px; padding: 0px;">Recipe and photo courtesy of Viviane Bauquet Farre of <a href="http://foodandstyle.com/" style="color: #669940; margin: 0px; padding: 0px;">food & style</a><a href="http://www.californiaoliveranch.com/recipes/soups/winter-squash-soup-with-citrus-mint-pesto#_msocom_1" id="_anchor_1" name="_msoanchor_1" style="color: #669940; margin: 0px; padding: 0px;"></a></em><br />
<br style="margin: 0px; padding: 0px;" />
Ingredients</div>
<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<em style="margin: 0px; padding: 0px;">For soup</em></div>
<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
</div>
<ul style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">3 Tbs. extra virgin olive oil</li>
<li style="margin: 0px; padding: 0px;">1 medium Vidalia or Spanish onion – peeled, quartered and cut crosswise in 1/8-inch slices</li>
<li style="margin: 0px; padding: 0px;">2 garlic cloves – skinned and finely chopped</li>
<li style="margin: 0px; padding: 0px;">1 cup dry white wine</li>
<li style="margin: 0px; padding: 0px;">3 lbs winter squash (1 medium butternut squash, kabocha, sugar pumpkin…) – peeled (use vegetable hand-peeler), seeded and cut in 1″ chunks</li>
<li style="margin: 0px; padding: 0px;">2 -1/2 cups vegetable stock</li>
<li style="margin: 0px; padding: 0px;">3-3 1/2 cups spring water</li>
<li style="margin: 0px; padding: 0px;">1-1/4 tsp. sea salt or to taste</li>
<li style="margin: 0px; padding: 0px;">Freshly ground black pepper to taste</li>
<li style="margin: 0px; padding: 0px;">2 Tbs. fresh orange juice</li>
</ul>
<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
</div>
<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<em style="margin: 0px; padding: 0px;">For citrus-mint pesto</em></div>
<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
</div>
<ul style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">1 small bunch Italian parsley (1-1/2 oz.) – tough stems removed</li>
<li style="margin: 0px; padding: 0px;">8 sprigs fresh mint – leaves removed from stems</li>
<li style="margin: 0px; padding: 0px;">1/4 tsp. fennel seeds – coarsely ground with mortar and pestle</li>
<li style="margin: 0px; padding: 0px;">1/4 tsp. orange zest (use microplane grater)</li>
<li style="margin: 0px; padding: 0px;">2 Tbs. pine nuts</li>
<li style="margin: 0px; padding: 0px;">1/4 tsp. sea salt</li>
<li style="margin: 0px; padding: 0px;">Freshly ground black pepper to taste</li>
<li style="margin: 0px; padding: 0px;">½ cup extra virgin olive oil</li>
</ul>
<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
Directions</div>
<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
</div>
<ol style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;">Heat large heavy-bottomed pot to medium-high heat. Add olive oil and onions and sauté for 5-6 minutes until golden, stirring from time to time. Add garlic and wine. Stir well and continue to sauté for 3-4 minutes, until wine has evaporated and glazed the onions. Add squash chunks, stock, 3 cups of water, salt and pepper. Bring soup to a boil and then simmer covered for 30-35 minutes, until squash is very tender.</li>
<li style="margin: 0px; padding: 0px;">Add orange juice and purée soup with a stick blender or food processor, until silky-smooth. Thin soup with water to desired consistency. Adjust seasoning if needed. Remove from heat and set aside.</li>
<li style="margin: 0px; padding: 0px;">While soup is simmering, make pesto. Place all the ingredients in bowl of a food processor and process until very smooth, for 1-2 minutes, scraping sides of bowl once or twice. Transfer to a small bowl and set aside.</li>
<li style="margin: 0px; padding: 0px;">Ladle soup into soup bowls. Place a spoonful of pesto in the center of each bowl and serve immediately.</li>
</ol>
<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Yield:</strong> 6-8 servings</div>
<div>
<br /></div>
</div>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-79848604120178037182013-08-28T10:14:00.001-05:002013-08-28T10:14:29.361-05:00How Extra Virgin Olive Oil Differs from Other Types of Olive Oil<div dir="ltr" style="text-align: left;" trbidi="on">
<h1 class="entry-title">
Primer: How Extra Virgin Olive Oil Differs from Other Types of Olive Oil</h1>
<div class="entry-meta">
<span class="meta-prep meta-prep-author">Posted on</span> <a href="http://consumers.californiaoliveranch.com/2013/08/27/primer-how-extra-virgin-olive-oil-differs-from-other-types-of-olive-oil/" rel="bookmark" title="4:00 am"><span class="entry-date">August 27, 2013</span></a> </div>
What is extra virgin olive oil? And how does it differ from
other grades of olive oil, like pure or light? It’s a question we hear a
lot. And I’ll try to clear it up.<br />
<a href="http://www.californiaoliveranch.com/our-olive-oil"><br />
</a><br />
<a href="http://www.californiaoliveranch.com/our-olive-oil" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Kirsten Good one LR" class="alignright size-full wp-image-8763" height="200" src="http://consumers.californiaoliveranch.com/wp-content/uploads/2013/08/Kirsten-Good-one-LR.jpg" width="150" /></a>It’s not surprising there is so much confusion surrounding <a href="http://www.californiaoliveranch.com/our-olive-oil" target="_blank" title="See California Olive Ranch extra virgin olive oils">extra virgin olive oil </a>– and olive oil generally. A recent <a href="http://olivecenter.ucdavis.edu/survey%20final%20052913%20reduced.pdf" target="_blank" title="See the survey">survey</a>
by the Olive Center at the Davis campus of the University of California
found that 55 percent of consumers surveyed believed they understood
the meaning of different olive oil grades – but no more than 25 percent
responded correctly to statements about the grades.<br />
Why all the confusion? For starters, olive oil is among the top food items on your supermarket shelf that’s likely to be <a href="http://consumers.californiaoliveranch.com/2012/04/13/olive-oil-milk-honey-among-top-items-involved-in-food-fraud-researchers/" target="_blank" title="Go to blog post about olive oil among the top targets of food fraud">bogus</a>.
Among the adulterants found in extra virgin olive oil, for example:
cheaper ingredients like hazelnut oil, sunflower oil, refined olive oil,
palm oil, or peanut oil.<br />
<br />
Moreover, <a href="http://consumers.californiaoliveranch.com/2011/04/13/most-top-european-evoos-fail-extra-virgin-test-study/" target="_blank" title="Go to blog post about study showing top European olive oils not truly extra virgin">studies</a>
suggest U.S. consumers often pay premium prices for European olive oil
labeled as “extra virgin” when they’re really buying a lower quality
oil.<br />
So it’s little wonder that, for many people, buying olive oil is like
buying yogurt or cold medicine. You’re confronted with a dizzying array
of choices, labels and claims. Here’s a primer.<br />
<strong> Extra virgin olive oil:</strong> The top grade, delivering
the best taste and the full health benefits of olive oil. It has zero
defects. Think of it as freshly pressed fruit juice. (Yes, olives are a
fruit.) The olives are crushed at a mill and the oil is extracted via
mechanical means – versus refined oil extracted through the use of heat
or chemicals. In our case, we crush our olives and run the resulting
paste through a centrifuge to separate the oil from the water and
sediment.<br />
<br />
Extra virgin is the priciest grade. And, to be truly extra virgin,
the oil must pass a battery of chemical requirements (such as free fatty
acid percent and peroxide levels) set by the Madrid-based <a href="http://www.internationaloliveoil.org/" target="_blank" title="Go to the IOC website">International Olive Council</a> (IOC), the <a href="http://www.cooc.com/" target="_blank" title="Go to the COOC website">California Olive Oil Council</a> (COOC), <a href="http://www.australianolives.com.au/" target="_blank" title="Go to the AOA website">Australian Olive Association</a>
(AOA), and other bodies. We adhere to the COOC and AOA standards as
well as our own internal standards that we have set for ourselves to be
more rigorous than others. In addition to the chemical tests, true extra
virgin olive oil must pass a panel of professional tasters who detect
positive attributes like olive fruitiness; the tasters must not find any
taste flaws. In short, the oil must taste like olives and be of the
freshest quality.<br />
<br />
<strong>First Cold Press:</strong> An outdated, vague term used
mainly for marketing purposes. It’s not a required standard. It really
just means the oil underwent one phase of “separation” from the olives
at the mill – versus repeated separations – and no heat was involved in
extracting the oil from the olives. So why do we put “First Cold Press”
on our bottles? Because so many people ask us whether our oil is first
cold pressed. For us, the term means the fruit of the olive was crushed
just once – i.e., the “first press.”<br />
<br />
<strong>Pure Olive Oil/Olive Oil:</strong> Oil that’s been refined to remove any defects. It’s typically blended with a little extra virgin olive oil to add flavor.<br />
<br />
<strong>Light Olive Oil:</strong> Not a diet product. It’s basically
the same as “pure” olive oil. It’s really light in flavor or color – not
calories or fat. In short, the term “light” has absolutely nothing to
do with the quality or health benefits of the oil.<br />
<br />
<strong>Pomace Olive Oil:</strong> Oil extracted from the olive
pomace – the solid waste left over from the milling process. It includes
olive pits, skin and flesh. The oil is obtained by re-milling the
pomace to obtain the remaining 1 percent to 5 percent of oil that’s left
in the waste. It also can be obtained by mixing solvents into the
pomace; heat is then used to extract additional oil from the pomace.<br />
<br />
<br />
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-1915593992605771472013-08-21T13:49:00.000-05:002013-08-21T13:49:41.960-05:00Spaghetti with Raw Tomatoes <div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
<b> </b>Spaghetti with Raw Tomatoes
</h2>
<div class="recipe_image_medium" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0">
<div class="sfimageWrp">
<img alt="" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" src="http://www.californiaoliveranch.com/images/default-source/recipe-images/spaghetti_lg.jpg?sfvrsn=0" title="spaghetti_lg" />
</div>
</div>
<div class="sfitemRichText">
<div>
</div>
<div>
Recipes from an <a href="http://www.phaidon.com/store/food-cook/recipes-from-an-italian-summer-9780714856230/" target="_blank">Italian Summer</a> (Phaidon Press, 2010), by the Editors of Phaidon Press. Reprinted courtesy of Phaidon Press<br /> <br />
Ingredients</div>
<ul>
<li><span style="line-height: 1.5;">1 lb. 2 oz. ripe vine tomatoes, peeled, seeded, and chopped</span></li>
<li><span style="line-height: 1.5;">1/4 cup extra virgin olive oil</span></li>
<li><span style="line-height: 1.5;">10 leaves fresh basil, chopped</span></li>
<li><span style="line-height: 1.5;">2 cloves garlic, peeled</span></li>
<li><span style="line-height: 1.5;">12 oz. Spaghetti</span></li>
<li><span style="line-height: 1.5;">Salt and pepper</span></li>
</ul>
<div>
Directions<br /> <strong>Step 1:</strong> Place tomatoes in a large salad bowl, add the oil, basil, and garlic, and season with salt and pepper. <span style="line-height: 1.5;">Toss gently, cover, and set aside in a cool place for about 30 minutes or so to let the flavors mingle.</span><br /> <br /> <strong>Step 2: </strong>Meanwhile,
bring a large pot of salted water to a boil. Cook spaghetti according
to the package directions, until it is tender but al dente, or firm to
the bite. Drain the spaghetti.<br /> <br /> <strong>Step 3:</strong> Remove and discard the garlic from the raw tomato sauce. Add the pasta to the sauce, toss, and serve immediately.<br /> <br /> <strong>Yeild:</strong> Serves 4<br /> <strong>Level:</strong> Easy</div>
</div>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-28571257641279705212013-08-14T05:50:00.000-05:002013-08-14T05:50:33.674-05:00Koroneiki – A Little Olive That Delivers a Peppery Zing In Your Throat<div dir="ltr" style="text-align: left;" trbidi="on">
<h1 class="entry-title" style="background-color: white; border: 0px; clear: both; font-family: Verdana, 'Helvetica Neue', Arial, Helvetica, 'Nimbus Sans L', sans-serif; font-size: 15px; line-height: 1.3em; margin: 0px; padding: 0px; vertical-align: baseline;">
Koroneiki – A Little Olive That Delivers a Peppery Zing In Your Throat</h1>
<div class="entry-meta" style="background-color: white; border: 0px; color: #888888; font-family: Verdana, 'Helvetica Neue', Arial, Helvetica, 'Nimbus Sans L', sans-serif; font-size: 12px; line-height: 20px; margin: 0px; padding: 0px; vertical-align: baseline;">
<span class="meta-prep meta-prep-author" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Posted on</span> <a href="http://consumers.californiaoliveranch.com/2013/08/13/koroneiki-a-little-olive-that-delivers-a-peppery-zing-in-your-throat/" rel="bookmark" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #888888; margin: 0px; padding: 0px; vertical-align: baseline;" title="4:00 am"><span class="entry-date" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">August 13, 2013</span></a></div>
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I’ll wrap up my look at the olive varietals that we grow with a primer on the Koroneiki olive. It produces our most robustly flavored oil.<a href="http://www.californiaoliveranch.com/" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #669940; margin: 0px; padding: 0px; vertical-align: baseline;"><img alt="Koroneiki Olives" class="alignright size-full wp-image-8670" height="133" src="http://consumers.californiaoliveranch.com/wp-content/uploads/2013/08/KoroneikiLowRes.jpg" style="background-color: transparent; border: none; display: inline; float: right; height: auto; margin: 4px 0px 12px 24px; max-width: 100%; padding: 0px; vertical-align: baseline;" width="200" /></a></div>
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How so? We rate the intensity of our oils through an informal method: the “cough system.” It refers to the number of times you might cough when you swallow the oil and experience that peppery tickle in your throat.</div>
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More robust oils equal more coughs. Our Koroneiki oil is a classic example of a robust oil, producing two or three coughs among consumers, chefs, you name it.</div>
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The Koroneiki olive is the third of the three olive varietals we grow in northern California. (Click the following links to read blog posts about our other two varietals: <a href="http://consumers.californiaoliveranch.com/2013/06/11/primer-on-the-arbosana-olive-and-the-oil-it-makes-great-with-chocolate/" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #669940; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Read blog post about the Arbosana olive ">Arbosana</a> and <a href="http://consumers.californiaoliveranch.com/2013/06/04/a-primer-on-the-arbequina-olive-and-the-fruity-olive-oil-it-produces/" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #669940; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="See blog post about the Arbequina olive">Arbequina</a>.) It’s also our smallest olive crop, accounting for about 5 percent of our total.</div>
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The small, slightly asymmetric Koroneiki olive hails from Greece. The Koroneiki olive tree has grown in that country for more than 3,000 years. The drought resistant tree is a prolific olive producer. And the olive itself is a prodigious producer of oil.</div>
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In addition to a fruity nose and a strong, peppery finish, our Koroneiki oil typically is characterized by aromas of fresh grass and artichokes. The aromatic flavor elicits words like herbaceous, green tea, fruity and ripe banana.</div>
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Unlike Arbequina and Arbosana, we don’t bottle our Koroneiki oil as a single varietal oil. Our 2012 Koroneiki olive crop, in particular, produced oil that is specifically selected for blending with our<a href="http://www.californiaoliveranch.com/our-olive-oil" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #669940; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="See California Olive Ranch extra virgin olive oils">Arbequina and Arbosana</a>. The intense flavor profile of our Koroneiki also adds something very special to our <a href="http://www.californiaoliveranch.com/our-olive-oil" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #669940; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="See California Olive Ranch extra virgin olive oils">Miller’s Blend and our Everyday Fresh oils</a>.</div>
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With the robust flavor profiles of our current Koroneiki crop, the percentages of this varietal is very low; but the impact this has on our selected blends is incredible . When tasting our Miller’s Blend, for example, you’ll enjoy the finish because of the addition of our Koroneiki. This is truly an oil unto itself – world class in every tasting note. What’s more, the complexity of Koroneiki makes it a favorite among people who enjoy a Tuscan-style flavor profile.</div>
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Like the Arbosana olive, we have to be especially careful when we harvest our Koroneiki olives. If harvested too early, the flavors are green and harsh and take time to settle out.</div>
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By the way, there’s a scientific explanation behind that peppery and pleasant tickle you get at the back of your throat when you swallow a good extra virgin olive oil. And researchers say the findings may prove useful in combating deadly diseases. (<a href="http://consumers.californiaoliveranch.com/2011/01/21/the-significance-of-why-evoo-ibuprofen-make-you-cough/" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #669940; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="See blog post about The Significance of why extra virgin olive oil and Ibuprofen Make You Cough">Click here to see a blog about the medical significance.</a>)</div>
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In addition to producing that peppery notes, the little Koroneiki olive delivers a healthful punch. It has a very high level of polyphenols, the chemical substances found in plants that may reduce the risk of heart disease and cancer.</div>
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Bon appétit,</div>
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<a href="http://www.californiaoliveranch.com/our-story/our-people" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #669940; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Read more about Bob Singletary">California Olive Ranch Master Miller Bob Singletary</a></div>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-2980888563959614172013-08-14T05:48:00.000-05:002013-08-14T05:48:13.839-05:00Spaghetti with Ricotta and Cherry Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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Spaghetti with Ricotta and Cherry Tomatoes</h2>
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<a href="http://www.californiaoliveranch.com/images/default-source/recipe-images/pastatomat0_lg.jpg?sfvrsn=0" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="151" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" src="http://www.californiaoliveranch.com/images/default-source/recipe-images/pastatomat0_lg.jpg?sfvrsn=0" style="margin-top: 0px; padding: 0px;" title="pastatomat0_lg" width="200" /></a></div>
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Recipe from <a href="http://www.amazon.com/Made-Italy-David-Rocco/dp/030788922X" style="color: #669940; margin: 0px; padding: 0px;" target="_blank">Made in Italy</a> (Clarkson Potter, 2011), by David Rocco. Reprinted with permission from Clarkson Potter.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" />Ingredients<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><ul style="font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 lb. spaghetti</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">4 Tbsp. extra virgin olive oil, plus extra for drizzling</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 cloves garlic, crushed but left whole</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">15-20 cherry tomatoes, quartered</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">Salt, to taste</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">8 oz. fresh ricotta cheese</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">10 basil leaves, finely chopped</span></li>
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Directions<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 1:</strong> In a pot of boiling salted water, begin to cook pasta to slightly before al dente.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 2:</strong> While spaghetti is cooking, heat olive oil in a saucepan, add garlic, cherry tomatoes and salt, and cook for a few minutes. You want the tomatoes to soften and the garlic to brown just slightly. When that happens, the garlic has done its job, so remove and discard it. <br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 3:</strong> Add the ricotta cheese and 1 cup of the hot spaghetti water to the saucepan and begin mixing them into the tomato sauce. The hot water will break down the ricotta and give it a gorgeous, creamy, velvety texture. Add drained spaghetti along with ½ cup of the cooking water to the saucepan. Toss together andfinish cooking for about 30 seconds, so it all combines and the water reduces. Remove from heat, toss in <br style="margin: 0px; padding: 0px;" />the basil and serve. Drizzle a little olive oil over each serving, if desired.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Yeild:</strong> Serves 4<br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Level:</strong> Easy</div>
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Tomato Salad with Red Onion and Basil</h2>
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Recipe from <strong style="margin: 0px; padding: 0px;"><a href="http://r20.rs6.net/tn.jsp?e=0016mCuLly_fV_k6fLb7FQAjfnROxQP9XG6oNzoJJ3aK4A8QfIsNHI_BDrcHlc5W-3VD47tDPt0t2HF8AtFhIWBLSE_SFjbF_8lOKqycHhr3TsyHtCmTQqHeAXvg7ygsbDBQw8osRTDC38VgW-pYPn8Ag8y_XAXU-fY" style="color: #669940; margin: 0px; padding: 0px;" target="_blank">Carmine's Family Style Cookbook</a> </strong>(St. Martin's Press, 2008), by Michael Ronis with Mary Goodbody. <span style="line-height: 1.5; margin: 0px; padding: 0px;">Reprinted with permission from the publisher </span><div style="margin: 0px; padding: 0px;">
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<br style="margin: 0px; padding: 0px;" />Ingredients<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><ul style="font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">3 large ripe tomatoes, cored and cut into wedges</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 large red onion, thinly sliced</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 tsp minced garlic</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">¾ cup extra-virgin olive oil</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 Tbs red wine vinegar or balsamic vinegar</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 tsp kosher salt</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">¼ tsp freshly ground black pepper</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">6 large fresh basil leaves, torn into dime-size pieces</span></li>
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Directions<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 1:</strong> Using a rubber spatula, gently stir the tomatoes, onion, and garlic together in a medium bowl. Add oil and vinegar and stir gently to coat the tomatoes.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 2:</strong> Season with the salt and pepper. Add the basil to the tomato mixture. Stir again and serve.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Yeild:</strong> Serves 4-6<br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Level:</strong> Easy</div>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-26918211122203166852013-05-03T09:04:00.000-05:002013-05-03T09:04:59.706-05:00Tagliatelle with Peas <div dir="ltr" style="text-align: left;" trbidi="on">
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Tagliatelle with Peas
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<em>Chef's Note:</em> One of my favorite restaurants in Verona is
Il Pompiere. They make a pasta dish when peas are in season that is
thoroughly infused with their sweet flavor. Marco, the chef/owner, was
kind enough to share his secret with me. It’s actually very simple. Once
the peas are tender, half are pureed until creamy and mixed back into
the sauce. When the pasta is tossed with the sauce, it absorbs all that
delicious pea flavor, which is why I like using the wider tagliatelle
noodles. Although you could make this with premium frozen peas, the
sweet flavor of fresh peas is worth the extra time it takes to shell the
peas.<br />
<ul>
<li><span style="line-height: 1.5;">1/2 medium yellow onion</span></li>
<li><span style="line-height: 1.5;">4 tablespoons <strong>California Olive Ranch extra-virgin olive oil</strong></span></li>
<li><span style="line-height: 1.5;">1 3/4 pounds fresh peas (or 12 ounces frozen peas)</span></li>
<li><span style="line-height: 1.5;">Salt</span></li>
<li><span style="line-height: 1.5;">Freshly ground black pepper</span></li>
<li><span style="line-height: 1.5;">12 ounces dried egg tagliatelle or pappardelle</span></li>
</ul>
<h3>
Directions</h3>
<strong>Step 1: </strong>Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.<br />
<strong>Step 2: </strong>Peel
and finely chop the onion. Put the olive oil in a saucepan or deep
8-inch skillet, add the chopped onion, and place over medium heat. Sauté
until the onion turns a rich golden color, about 5 minutes. <span style="line-height: 1.5;">While the onion is sautéing, shell the fresh peas, if using.</span><br />
<strong>Step 3: </strong>When
the onion is ready, add the peas and season generously with salt and
pepper. Stir the peas well, then add about 1/2 cup water. Cook over
medium heat until the peas are tender, adding water if it evaporates
completely before they are done. It should take 15 to 20 minutes for the
peas to become tender. (If using frozen peas, add water only once and
cook for 6 to 8 minutes).<br />
<strong>Step 4:</strong> When the peas
are tender, remove from the heat, take out about half the peas, and
puree them. A food mill will make the smoothest puree, but if you don’t
have one you can use a food processor. Put the pureed peas back in the
pan with the whole peas.<br />
<strong>Step 5: </strong>Add about 2 tablespoons salt to the <a href="http://www.blogger.com/null" name="_GoBack"></a>boiling pasta water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente. <span style="line-height: 1.5;">After the pasta has cooked for about 2 minutes, add 3/4 cup of the pasta water to the pan with the peas and stir well.</span><br />
<strong>Step 6:</strong> When the pasta is done, drain well, toss with the sauce, and serve at once.<br /> <br />
Recipe credit: <a href="http://www.abramsbooks.com/Books/Giuliano_Hazan_s_Thirty_Minute_Pasta-9781584798071.html" target="_blank">Giuliano Hazan's Thirty Minute Pasta</a> (Stewart, Tabori & Chang, 2009), by Giuliano Hazan<br /> <br />
Reprinted with permission from the publisher<br />
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-22897334139824642772013-04-24T08:40:00.000-05:002013-04-24T08:40:17.145-05:00Asparagus Salad With Ginger-Citrus Vinaigrette <div dir="ltr" style="text-align: left;" trbidi="on">
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Asparagus Salad With Ginger-Citrus Vinaigrette
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<h4>
For the asparagus</h4>
<span style="line-height: 1.4;"> <ul>
<li><span style="line-height: 1.4;">1 lb (454gr) asparagus spears (1 bunch) – bottom of stems snapped off</span></li>
<li><span style="line-height: 1.4;">1 tablespoon <strong>California Olive Ranch extra-virgin olive oil</strong></span></li>
<li><span style="line-height: 1.4;">sea salt to taste</span></li>
</ul>
</span> <h4>
For the vinaigrette</h4>
<span style="line-height: 1.4;"> <ul>
<li><span style="line-height: 1.4;">1 teaspoon finely grated fresh ginger (use microplane grater)</span></li>
<li><span style="line-height: 1.4;">1 teaspoon finely grated orange zest (use microplane grater)</span></li>
<li><span style="line-height: 1.4;">1 tablespoon brown rice vinegar</span></li>
<li><span style="line-height: 1.4;">1 tablespoon lime juice</span></li>
<li><span style="line-height: 1.4;">1/8 teaspoon ground cayenne</span></li>
<li><span style="line-height: 1.4;">1/8 teaspoon sea salt</span></li>
<li><span style="line-height: 1.4;">3 tablespoons <strong>California Olive Ranch extra-virgin olive oil</strong></span></li>
<li><span style="line-height: 1.4;">1 tablespoon toasted sesame oil</span></li>
</ul>
</span> <h4>
For the salad</h4>
<ul style="line-height: 1.4;">
<li><span style="line-height: 1.4;">1 teaspoon sea salt for blanching</span></li>
<li><span style="line-height: 1.4;">1 cup snow peas (3 oz) (85gr) – stem end trimmed and left whole</span></li>
<li><span style="line-height: 1.4;">1 large Valencia or navel orange</span></li>
<li><span style="line-height: 1.4;">1 large handful (3 oz) (85gr) baby arugula</span></li>
<li><span style="line-height: 1.4;">2 tablespoons sesame seeds – toasted (see cook’s note)</span></li>
</ul>
<div>
<h3>
Directions</h3>
</div>
</div>
<div>
<strong style="line-height: 1.4;">Step 1:</strong><span style="line-height: 1.4;"> </span><span style="line-height: 1.4;">Preheat the oven to 500ºF (260ºC). </span><span style="line-height: 1.4;">Move
rack to the top of the oven. Spread the asparagus on a jellyroll pan.
Brush with the olive oil and sprinkle with salt. Bake for 8 to 10
minutes (depending on their size) until the tips begin to brown. The
stalks should still be bright green. Remove from pan and let cool to
room temperature.</span><br /> <strong style="line-height: 1.4;"><br />
Step 2:</strong><span style="line-height: 1.4;"> In a small bowl, whisk
ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame
oil until well blended. Set aside.</span><br /> <strong style="line-height: 1.4;"><br />
Step 3:</strong><span style="line-height: 1.4;"> Fill a large bowl with
cold water and several ice cubes. Bring 1 quart of water to a boil. When
the water is boiling, add the salt and snow peas. Boil for 2 minutes.
The snow peas will turn bright green. Drain and transfer to the cold
water bath. When the snow peas are chilled through, drain and spread on
paper towels. Set aside.</span><br /> <strong style="line-height: 1.4;"><br />
Step 4:</strong><span style="line-height: 1.4;"> Peel the orange to its
flesh and cut in half lengthwise. Remove the seeds, pith and threads in
the center, and slice each half crosswise in 1/8″ thick slices. Set
aside.</span><br /> <strong style="line-height: 1.4;"><br />
Step 5:</strong><span style="line-height: 1.4;"> Place the arugula
leaves in the center of each plate. Tuck a few snow peas and orange
slices between the leaves. Top with the roasted asparagus. Drizzle with
the vinaigrette and sprinkle with the toasted sesame seeds. Serve
immediately.</span><span style="line-height: 1.4;"><br /> </span></div>
<br /> <em>Cook’s note</em>:
To toast the sesame seeds – Heat a small frying pan to medium-high
heat. Add the sesame seeds and sauté for 2 to 3 minutes until
light-golden, stirring or shaking the pan constantly. Transfer to a
small bowl and set aside until ready to use.<br /> <br />
Recipe and photo courtesy of Viviane Bauquet Farre of <a href="http://foodandstyle.com/" target="_blank">Food & Style</a><br /> <br />
<b>Follow us on Twitter:</b>
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<h2 class="sfitemTitle" id="Content1_ctl00_ctl00_ctl00_detailContainer_mainShortTextFieldLiteral_0" style="background-color: white; clear: both; font-family: Verdana, Helvetica, sans-serif; font-size: 19px; line-height: 32px; margin: 15px 0px; padding: 0px; width: 450px;">
Avocado Mash on Multigrain Toast</h2>
<div class="recipe_image_medium" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0" style="background-color: white; float: right; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: -80px 0px 0px; padding: 0px 0px 130px 20px;">
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<img alt="" height="144" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" src="http://californiaoliveranch.com/images/default-source/recipe-images/a_avocado_mash_lg.png?sfvrsn=0" style="margin: 0px; padding: 0px;" title="a_avocado_mash_lg" width="200" /></div>
</div>
<div class="sfitemRichText" style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;">
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<em style="margin: 0px; padding: 0px;">Chef’s note:</em> We try to keep ripe avocados on hand. They come to our rescue when we’re hungry and don’t have much time to cook. These toasts have served us well for a late-morning breakfast, lunch, or quickly made supper. But we could find an excuse to eat them anytime.</div>
<ul style="font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">4 slices multigrain bread</span></li>
<li style="margin: 0px; padding: 0px;"><strong style="line-height: 1.5; margin: 0px; padding: 0px;">California Olive Ranch extra-virgin olive oil</strong></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">4 ripe Hass avocados, halved, pitted, and peeled</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1-2 lemons, preferably Meyers, halved</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">Aleppo pepper or other crushed red pepper flakes</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">Salt, preferably flaky sea salt like Maldon</span></li>
</ul>
<h3 style="clear: left; color: #014711; font-size: 14px; margin: 10px 0px; padding: 0px;">
Directions</h3>
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Step 1:</strong> Toast the bread, then drizzle on one side with the olive oil while still warm. Put 2 avocado halves on each piece of toast and mash them with a butter knife or fork, spreading the soft fruit to the edges of the toast.</div>
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Step 2:</strong> Drizzle the avocados with some olive oil. Squeeze some lemon juice over the toasts, sprinkle with a pinch or two of Aleppo pepper, and season with salt. Serve with lemon halves. </div>
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
Recipe and photo courtesy of <a href="http://thecanalhouse.com/buythebook.html" style="color: #669940; margin: 0px; padding: 0px;">Canal House Cooks Every Day</a> (Andrews McMeel Publishing, 2012), by Melissa Hamilton and Christopher Hirsheimer </div>
</div>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-58358503785763494702013-04-17T06:19:00.000-05:002013-04-17T06:19:27.691-05:00Green Couscous<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="sfContentBlock" style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;">
<h2 style="clear: both; font-size: 19px; margin: 15px 0px; padding: 0px;">
Salads and Dressings</h2>
</div>
<div style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;">
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<div class="sfitemDetails recipe-full" style="margin: 0px; padding: 0px;">
<h2 class="sfitemTitle" id="Content1_ctl00_ctl00_ctl00_detailContainer_mainShortTextFieldLiteral_0" style="clear: both; font-size: 19px; line-height: 32px; margin: 15px 0px; padding: 0px; width: 450px;">
Green Couscous</h2>
<div class="recipe_image_medium" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0" style="float: right; margin: -80px 0px 0px; padding: 0px 0px 130px 20px;">
<div class="sfimageWrp" style="margin: 0px; padding: 0px;">
<img alt="" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" src="http://www.californiaoliveranch.com/images/default-source/recipe-images/b_plenty_green_couscous_lg.png?sfvrsn=0" style="margin: 0px; padding: 0px;" title="b_plenty_green_couscous_lg" /></div>
</div>
<div class="sfitemRichText" style="margin: 0px; padding: 0px;">
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<em style="margin: 0px; padding: 0px;">Chef's Note</em>: A good-looking and even better tasting side salad. It has strong flavor and is extremely healthful but still feels light and comforting. Adding some feta will make it a bit more substantial.</div>
<ul style="font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 cup couscous</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">¾ cup boiling water or vegetable stock</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 small onion, thinly sliced</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 tbsp <strong style="margin: 0px; padding: 0px;">California Olive Ranch extra-virgin olive oil</strong> </span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">¼ tsp salt</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">¼ tsp ground cumin</span></li>
</ul>
<h4 style="font-size: 13px; margin: 5px 0px; padding: 0px;">
Herb paste:</h4>
<ul style="font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1/3 cup chopped parsley</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 cup chopped cilantro</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 tbsp chopped tarragon</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 tbsp chopped dill</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 tbsp chopped mint</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">6 tbsp <strong style="margin: 0px; padding: 0px;">California Olive Ranch extra-virgin olive oil</strong></span></li>
</ul>
<ul style="font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">½ cup unsalted pistachios, toasted and roughly chopped</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">3 green onions, finely sliced</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 fresh green chile, finely sliced</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 ¼ cup arugula leaves, chopped</span></li>
</ul>
<h3 style="clear: left; color: #014711; font-size: 14px; margin: 10px 0px; padding: 0px;">
Directions</h3>
<strong style="margin: 0px; padding: 0px;">Step 1: </strong>Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 2: </strong>Meanwhile, fry the onion in the olive oil on medium until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 3: </strong><span style="line-height: 1.5; margin: 0px; padding: 0px;">To make the herb paste, place all the ingredients in a food processor and blitz until smooth.</span><strong style="margin: 0px; padding: 0px;"><br style="margin: 0px; padding: 0px;" /></strong><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 4:</strong> Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, the pistachios, green onions, green chile and arugula and gently mix. Serve at room temperature.<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<br style="margin: 0px; padding: 0px;" />Recipe credit: <em style="margin: 0px; padding: 0px;"><a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=sr_1_1?s=books&ie=UTF8&qid=1348847451&sr=1-1&keywords=yotam+ottolenghi+plenty" style="color: #669940; margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;">Plenty</em></a> </em>(<a href="http://www.chroniclebooks.com/" style="color: #669940; margin: 0px; padding: 0px;">Chronicle Books</a>, 2011), by Yotam Ottolenghi<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" />Reprinted with permission from the publisher</div>
</div>
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</div>
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-90071943489697039112013-04-03T08:23:00.001-05:002013-04-03T08:23:24.043-05:00Asparagus Salad With Ginger-Citrus Vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 class="sfitemTitle" id="Content1_ctl00_ctl00_ctl00_detailContainer_mainShortTextFieldLiteral_0">
</h2>
<h2 class="sfitemTitle" id="Content1_ctl00_ctl00_ctl00_detailContainer_mainShortTextFieldLiteral_0">
Asparagus Salad With Ginger-Citrus Vinaigrette
</h2>
<div class="recipe_image_medium" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0">
<div class="sfimageWrp">
<img alt="" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" src="http://www.californiaoliveranch.com/images/default-source/recipe-images/a_roasted-asparagus-salad-with-valencia-oranges-and-ginger-citrus-vinaigrette_lg.png?sfvrsn=0" title="a_Roasted-asparagus-salad-with-Valencia-oranges-and-ginger-citrus-vinaigrette_lg" />
</div>
</div>
<div>
<h4>
For the asparagus</h4>
<span style="line-height: 1.4;"> <ul>
<li><span style="line-height: 1.4;">1 lb (454gr) asparagus spears (1 bunch) – bottom of stems snapped off</span></li>
<li><span style="line-height: 1.4;">1 tablespoon <strong>California Olive Ranch extra-virgin olive oil</strong></span></li>
<li><span style="line-height: 1.4;">sea salt to taste</span></li>
</ul>
</span> <h4>
For the vinaigrette</h4>
<span style="line-height: 1.4;"> <ul>
<li><span style="line-height: 1.4;">1 teaspoon finely grated fresh ginger (use microplane grater)</span></li>
<li><span style="line-height: 1.4;">1 teaspoon finely grated orange zest (use microplane grater)</span></li>
<li><span style="line-height: 1.4;">1 tablespoon brown rice vinegar</span></li>
<li><span style="line-height: 1.4;">1 tablespoon lime juice</span></li>
<li><span style="line-height: 1.4;">1/8 teaspoon ground cayenne</span></li>
<li><span style="line-height: 1.4;">1/8 teaspoon sea salt</span></li>
<li><span style="line-height: 1.4;">3 tablespoons <strong>California Olive Ranch extra-virgin olive oil</strong></span></li>
<li><span style="line-height: 1.4;">1 tablespoon toasted sesame oil</span></li>
</ul>
</span> <h4>
For the salad</h4>
<ul style="line-height: 1.4;">
<li><span style="line-height: 1.4;">1 teaspoon sea salt for blanching</span></li>
<li><span style="line-height: 1.4;">1 cup snow peas (3 oz) (85gr) – stem end trimmed and left whole</span></li>
<li><span style="line-height: 1.4;">1 large Valencia or navel orange</span></li>
<li><span style="line-height: 1.4;">1 large handful (3 oz) (85gr) baby arugula</span></li>
<li><span style="line-height: 1.4;">2 tablespoons sesame seeds – toasted (see cook’s note)</span></li>
</ul>
<div>
<h3>
Directions</h3>
</div>
</div>
<div>
<strong style="line-height: 1.4;">Step 1:</strong><span style="line-height: 1.4;"> </span><span style="line-height: 1.4;">Preheat the oven to 500ºF (260ºC). </span><span style="line-height: 1.4;">Move
rack to the top of the oven. Spread the asparagus on a jellyroll pan.
Brush with the olive oil and sprinkle with salt. Bake for 8 to 10
minutes (depending on their size) until the tips begin to brown. The
stalks should still be bright green. Remove from pan and let cool to
room temperature.</span><br /> <strong style="line-height: 1.4;"><br />
Step 2:</strong><span style="line-height: 1.4;"> In a small bowl, whisk
ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame
oil until well blended. Set aside.</span><br /> <strong style="line-height: 1.4;"><br />
Step 3:</strong><span style="line-height: 1.4;"> Fill a large bowl with
cold water and several ice cubes. Bring 1 quart of water to a boil. When
the water is boiling, add the salt and snow peas. Boil for 2 minutes.
The snow peas will turn bright green. Drain and transfer to the cold
water bath. When the snow peas are chilled through, drain and spread on
paper towels. Set aside.</span><br /> <strong style="line-height: 1.4;"><br />
Step 4:</strong><span style="line-height: 1.4;"> Peel the orange to its
flesh and cut in half lengthwise. Remove the seeds, pith and threads in
the center, and slice each half crosswise in 1/8″ thick slices. Set
aside.</span><br /> <strong style="line-height: 1.4;"><br />
Step 5:</strong><span style="line-height: 1.4;"> Place the arugula
leaves in the center of each plate. Tuck a few snow peas and orange
slices between the leaves. Top with the roasted asparagus. Drizzle with
the vinaigrette and sprinkle with the toasted sesame seeds. Serve
immediately.</span><span style="line-height: 1.4;"><br /> </span></div>
<br /> <em>Cook’s note</em>:
To toast the sesame seeds – Heat a small frying pan to medium-high
heat. Add the sesame seeds and sauté for 2 to 3 minutes until
light-golden, stirring or shaking the pan constantly. Transfer to a
small bowl and set aside until ready to use.<br /> <br />
Recipe and photo courtesy of Viviane Bauquet Farre of <a href="http://foodandstyle.com/" target="_blank">Food & Style</a><br />
<div class="recipe_image_medium" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0">
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<a href="https://twitter.com/MemphisFoodGuy">MemphisFoodGuy</a></div>Anonymoushttp://www.blogger.com/profile/06593035348809234951noreply@blogger.com0tag:blogger.com,1999:blog-2184614126613175458.post-14262889352218673972013-04-03T08:17:00.001-05:002013-04-03T08:17:34.387-05:00Spring Green Vegetables and Soft-Cooked Eggs <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<h2 class="sfitemTitle" id="Content1_ctl00_ctl00_ctl00_detailContainer_mainShortTextFieldLiteral_0">
Spring Green Vegetables and Soft-Cooked Eggs
</h2>
<div class="recipe_image_medium" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0">
<div class="sfimageWrp">
<img alt="" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" src="http://www.californiaoliveranch.com/images/default-source/recipe-images/a_spring_greens_and_soft_cooked_eggs_with_vanilla_vinaigrette_lg.png?sfvrsn=0" title="a_Spring_greens_and_soft_cooked_eggs_with_vanilla_vinaigrette_lg" />
</div>
</div>
<em>Chef's note:</em> This dish is full of vitamins, taste and
color — that’s, if like me, you like the color green and spring
vegetables and a vanilla-flavored vinaigrette to go with it. But it’s
also all about the egg too, you know, the kind you cook on the runny
side. We call them <em>oeufs mollets</em> in French.<br />
<h4>
For the vegetables:</h4>
<ul>
<li><span style="line-height: 1.5;">1 vanilla bean, cut open and seeds scraped out</span></li>
<li><span style="line-height: 1.5;">2 cups snap peas, or sugar peas</span></li>
<li><span style="line-height: 1.5;">16 green asparagus</span></li>
<li><span style="line-height: 1.5;">4 leeks, white part only</span></li>
<li><span style="line-height: 1.5;">2 tablespoons sherry vinegar</span></li>
<li><span style="line-height: 1.5;">6 tablespoons <strong>California Olive Ranch extra-virgin olive oil</strong></span></li>
<li><span style="line-height: 1.5;">1 tablespoon chopped fresh mint</span></li>
<li><span style="line-height: 1.5;">Salt</span></li>
<li><span style="line-height: 1.5;">Crushed red peppercorns</span></li>
</ul>
<h4>
For the whole soft-cooked eggs:</h4>
<ul>
<li><span style="line-height: 1.5;">4 extra fresh eggs</span></li>
<li><span style="line-height: 1.5;">1 tablespoon white wine vinegar</span></li>
<li><span style="line-height: 1.5;">Salt</span></li>
</ul>
<h3>
Directions</h3>
<strong>Step 1:</strong> Steam the vegetables for 5 minutes and rinse them under cold water; set aside.<br />
<strong>Step 2:</strong>
In a bowl, whisk together the vinegar with the oil. Add the vanilla
seeds, mint, salt and red peppercorns. Serve on top of the warm
vegetables.<br />
<strong>Step 3: </strong>Boil water in a pot with the
white wine vinegar and a pinch of salt. When the water is boiling, drop
the eggs carefully in the water. Cook for 5 minutes. Remove from the
heat and tap them with a knife, holding each in one hand. Remove the
shell carefully. Serve on top of the vegetables and sprinkle with red
peppercorns. Serve with crusty bread on the side.<br /> <br />
Recipe and photo courtesy of Béatrice Peltre of <a href="http://www.latartinegourmande.com/">La Tartine Gourmande</a>.<br />
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<h1 class="entry-title">
Olive Oil Health: the Updated Mediterranean Diet Pyramid</h1>
<div class="entry-meta">
<span class="meta-prep meta-prep-author">Posted on</span> <a href="http://consumers.californiaoliveranch.com/2010/03/30/olive-oil-health-the-updated-mediterranean-diet-pyramid/" rel="bookmark" title="4:30 am"><span class="entry-date">March 30, 2010</span></a> </div>
When it comes to food pyramids, being at the bottom of the heap
is actually a good thing. We just discovered olive oil has moved up in
the world . . . by moving farther down on the new version of the
17-year-old Mediterranean diet pyramid.<a href="http://consumers.californiaoliveranch.com/wp-content/uploads/2010/03/MediterraneanDietPyramidLowRes.jpg"><img alt="" class="alignright size-full wp-image-5953" height="435" src="http://consumers.californiaoliveranch.com/wp-content/uploads/2010/03/MediterraneanDietPyramidLowRes.jpg" title="© 2009 Oldways Preservation & Exchange Trust www.oldwayspt.org" width="336" /></a><br />
The new version, pictured here, combines the original pyramid with the latest health and scientific studies.<br />
Here are the key changes, according to <a href="http://www.oldwayspt.org/" title="Go to Oldways web site">Oldways</a>, the Boston food think tank that was among the groups behind the launch of the original pyramid:<br />
<ol>
<li>All plant foods – fruits, vegetables, grains, nuts, legumes, seeds, olives, and <a href="http://www.californiaoliveranch.com/products/default.aspx" target="_blank" title="See California Olive Ranch Extra Virgin Olive Oils">olive oil</a>
– were combined in a single group and placed at the base. The change
was meant to signal these foods “should be the basis of most meals.”</li>
<li>The recommended consumption of fish and shellfish was increased to
two times a week, “indicating their multiple contributions to brain and
reproductive organ health.”</li>
<li>Herbs and spices were added to reflect “increased evidence of their
health-promoting properties” and their role in making foods taste
better.</li>
</ol>
The pyramid also emphasizes the importance of physical activity and
how you should enjoy meals in the company of family and friends.<br />
The Mediterranean diet first came under the spotlight in 1993. That’s when Oldways, the <a href="http://www.hsph.harvard.edu/" target="_blank" title="Go to the HSPH web site">Harvard School of Public Health</a>, and the European Office of the <a href="http://www.who.int/en/" target="_blank" title="Go to the WHO web site">World Health Organization</a>
unveiled the “classic” Mediterranean diet and the original pyramid.
(The Harvard School of Public Health has issued its own “Healthy Eating
Pyramid,” which I featured in a <a href="http://consumers.californiaoliveranch.com/events/the-skinny-on-fat-the-good-the-bad-and-the-really-bad/" target="_blank" title="Go to blog post">blog</a> last week.)<br />
Kathy McManus, director of the department of nutrition at Boston’s <a href="http://www.brighamandwomens.org/" target="_blank" title="Go to the Brigham and Women's Hospital web site">Brigham and Women’s Hospital</a>,
noted the “center of the plate” in the Mediterranean diet revolves
around plant-based foods. She was speaking at a recent healthy eating
and living <a href="http://www.healthykitchens.org/" target="_blank" title="Go to web site for Healthy Kitchens, Healthy Lives conference">conference</a> we attended in northern California, co-sponsored by the <a href="http://www.ciachef.edu/california/" target="_blank" title="Go to the CIA Greystone web site">Culinary Institute of America</a> and the <a href="http://www.osher.hms.harvard.edu/" target="_blank" title="Go to the Harvard Medical School Osher Research Center web site">Osher Research Center at Harvard Medical School</a>.<br />
McManus gave a rundown of the diet’s overall healthful properties:<br />
<ul>
<li>Low consumption of red meat</li>
<li>Daily use of olive oil</li>
<li>Regular consumption of fish</li>
<li>“Abundant intake” of plant foods, including fruits, vegetables, whole grains and nuts</li>
<li>And wine in moderation</li>
</ul>
McManus noted “moderation is key” when it comes to eating healthful
foods. “Savor it and enjoy it,” she said. “But don’t abuse it by piling
up the plate.”<br />
Bon appétit,<br />
Claude S. Weiller<br />
Vice President of Sales & Marketing<br />
<a href="http://www.californiaoliveranch.com/default.aspx" target="_blank" title="Go to California Olive Ranch web site">California Olive Ranch</a><br />
<br />
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<br />
<h2 class="sfitemTitle" id="Content1_ctl00_ctl00_ctl00_detailContainer_mainShortTextFieldLiteral_0" style="background-color: white; clear: both; font-family: Verdana, Helvetica, sans-serif; font-size: 19px; line-height: 32px; margin: 15px 0px; padding: 0px; width: 450px;">
Puttanesca Sauce</h2>
<div class="recipe_image_medium" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0" style="background-color: white; float: right; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: -80px 0px 0px; padding: 0px 0px 130px 20px;">
<div class="sfimageWrp" style="margin: 0px; padding: 0px;">
<img alt="" id="Content1_ctl00_ctl00_ctl00_detailContainer_ctl00_0_ctl00_0_ctl00_0_imageControl_0_ctl00_0_ctl00_0_imageItem_0" src="http://www.californiaoliveranch.com/images/default-source/recipe-images/a_puttanesca_sauce_lg.png?sfvrsn=0" style="margin: 0px; padding: 0px;" title="a_puttanesca_sauce_lg" /></div>
</div>
<div class="sfitemRichText" style="background-color: white; font-family: Verdana, Helvetica, sans-serif; font-size: small; margin: 0px; padding: 0px;">
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<em style="line-height: 1.5; margin: 0px; padding: 0px;">Chef's Note:</em><span style="line-height: 1.5; margin: 0px; padding: 0px;"> This is the mythical sauce of the Neapolitan ladies of the night. They would cook pasta with this sauce and serve it to sailors as an aphrodisiac. I have tried it and it doesn't work. The sauce is, however, great—not only with spaghetti but also with baked or sautéed shrimp or fish fillets.</span></div>
<ul style="font-size: 12px; line-height: 19px; list-style: inside; margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">¼ cup <strong style="margin: 0px; padding: 0px;">California Olive Ranch extra-virgin olive oil</strong></span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 tablespoons capers, drained and rinsed</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">½ cup pitted Gaeta olives</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">6 anchovy fillets, packed in oil</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">2 garlic cloves, minced</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">½ teaspoon red pepper flakes</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 tablespoon chopped fresh Italian parsley</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">1 (28-ounce) imported Italian plum tomatoes, drained and hand-crushed</span></li>
<li style="margin: 0px; padding: 0px;"><span style="line-height: 1.5; margin: 0px; padding: 0px;">Salt, if desired</span></li>
</ul>
<h3 style="clear: left; color: #014711; font-size: 14px; margin: 10px 0px; padding: 0px;">
Directions</h3>
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Step 1:</strong> Heat the oil in a large skillet over medium heat. Add the capers, olives, and anchovies and sauté until the anchovies dissolve, about 1 to 2 minutes. <br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Step 2:</strong> Add the garlic, red pepper flakes, and parsley and sauté 1 minute. Stir in the crushed tomatoes and let simmer for 5 minutes. Taste and add salt if needed before serving.</div>
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
Recipe credit: <a href="http://r20.rs6.net/tn.jsp?e=0016mCuLly_fV_k6fLb7FQAjfnROxQP9XG6oNzoJJ3aK4A8QfIsNHI_BDrcHlc5W-3VD47tDPt0t2HF8AtFhIWBLSE_SFjbF_8lpglLKNJS4lV6Gr4F4LNzROd__NiVKIKfjUuuT45BAyfutYrRBIAXxQou8WcOmisL_Mh75_680NY=" style="color: #669940; margin: 0px; padding: 0px;" target="_blank"><strong style="margin: 0px; padding: 0px;">Rao's Recipes from the Neighborhood</strong></a> (St. Martin's Press, 2004), by Frank Pellegrino</div>
<div style="font-size: 12px; line-height: 19px; margin-bottom: 15px; padding: 0px;">
Reprinted with permission from the publisher</div>
</div>
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<b> </b><span class="summary">Red beans and rice along with Creole seasoning bring a Cajun flair to this red snapper main dish recipe</span><br />
<br />
<b> </b><img alt="Cajun Snapper with Red Beans and Rice" class="photo" height="320" src="http://www.recipe.com/images/cajun-snapper-with-red-beans-and-rice-R120381-ss.jpg" width="320" /><br />
<br />
<br />
<div class="heading2">
Ingredients</div>
<ul id="ingredientList">
<li class="gs_ingredient">
<div class="gs_item_row">
<div class="floatleft ingredient">
<div class="floatleft itemUnit W420">
2
10-oz. fresh red snapper filets</div>
</div>
</div>
</li>
<li class="gs_ingredient">
<div class="gs_item_row">
<div class="floatleft ingredient">
<div class="floatleft itemUnit W420">
2
tsp.Creole or Cajun seasoning</div>
</div>
</div>
</li>
<li class="gs_ingredient">
<div class="gs_item_row">
<div class="floatleft ingredient">
<div class="floatleft itemUnit W420">
1
14.8-oz. pouch cooked long grain rice</div>
</div>
</div>
</li>
<li class="gs_ingredient">
<div class="gs_item_row">
<div class="floatleft ingredient">
<div class="floatleft itemUnit W420">
1
15-oz. can red beans, rinsed and drained</div>
</div>
</div>
</li>
<li class="gs_ingredient">
<div class="gs_item_row">
<div class="floatleft ingredient">
<div class="floatleft itemUnit W420">
2 lemons</div>
</div>
</div>
</li>
<li class="gs_ingredient">
<div class="gs_item_row">
<div class="floatleft ingredient">
<div class="floatleft itemUnit W420">
Italian (flat-leaf) parsley (optional)</div>
</div>
</div>
</li>
<li class="gs_ingredient">
<div class="gs_item_row">
<div class="floatleft ingredient">
<div class="floatleft itemUnit W420">
2
Tbsp.butter, melted</div>
<div class="heading2">
</div>
<div class="heading2">
</div>
<div class="heading2">
Directions</div>
<div class="floatleft itemUnit W420">
<span class="instructions">
<div class="step">
<div class="stepbystepInstruction instruction">
1.Rinse fish; pat dry. Cut each fillet in half
crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat
12-inch heavy nonstick skillet over medium-high heat. Add fish, skin
side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish
flakes when tested with fork.</div>
<div class="stepbystepInstruction instruction">
</div>
</div>
<div class="step">
<div class="stepbystepInstruction instruction">
2.Meanwhile, in large microwave-safe bowl, combine
rice, beans, and remaining 1 teaspoon seasoning. Cover and micro-cook
on high (100% power) for 3 to 3-1/2 minutes or until heated through,
stirring twice.</div>
<div class="stepbystepInstruction instruction">
</div>
</div>
<div class="step">
<div class="stepbystepInstruction instruction">
3.Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.</div>
<div class="stepbystepInstruction instruction">
</div>
</div>
<div class="step">
<div class="stepbystepInstruction instruction">
4.Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and <a class="r_lapi" href="http://www.recipe.com/topics/list/parsley.htm">parsley</a>. Pass lemon wedges. Makes 4 servings.</div>
</div>
</span> </div>
<div class="floatleft itemUnit W420">
</div>
</div>
</div>
</li>
</ul>
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