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Posts in : Ingredients Extra Virgin Olive Oil

  • Easy Focaccia Bread



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    Easy Focaccia Bread

    Course snacks
    Cuisine Italian

    Prep Time 15 minutes
    Cook Time 30 minutes

    Servings
    servings


    Ingredients

    Course snacks
    Cuisine Italian

    Prep Time 15 minutes
    Cook Time 30 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.

    2. In a bowl, blend the tomato paste, honey, and basil.

    3. Knead the Italian seasoning into the frozen bread dough, and roll into a 12-inch circle on the prepared baking sheet. With a fork, poke holes in the surface of the dough. Drizzle with olive oil. Brush with the tomato paste mixture. Sprinkle with Parmesan cheese.

    4. Bake 30 minutes in the preheated oven, until the bread is lightly browned.


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  • Sizzling Sherry Shrimp with Garlic



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     Sizzling Sherry Shrimp with Garlic
    Course brunch
    Cuisine Spanish
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Spanish
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
    2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
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  • Moroccan Tuna Brik



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     Moroccan Tuna Brik
    Course snacks
    Cuisine Moroccan
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    brik
    Ingredients
    Course snacks
    Cuisine Moroccan
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    brik
    Ingredients
    Instructions
    1. Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
    2. Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
    3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
    4. Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
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  • Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)



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     Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)
    Course appetizer
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 35 minutes
    Servings
    servings
    Ingredients
    Course appetizer
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 35 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.
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  • Avocado, Tomato and Mango Salsa



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     Avocado, Tomato and Mango Salsa
    Course entree
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
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  • Tomato-Cheese Bruschetta



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     Tomato-Cheese Bruschetta
    Course entree
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    slices
    Ingredients
    Course entree
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    slices
    Ingredients
    Instructions
    1. Preheat oven to 400 degrees F. Brush both sides of each bread slice with oil. Place slices on baking sheet; bake 5 minutes on each side, or until golden brown.
    2. Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided portions onto each slice of toast. Sprinkle with cheese.
    3. Bake 3 minutes, or until cheese is melted.
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  • Mexican Caviar


    • Posted by elimam
    • 1 Comment
    • in Uncategorized

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     Mexican Caviar
    Course appetizer
    Cuisine Mexican
    Prep Time 10 minutes
    Cook Time 120 minutes
    Servings
    cups
    Ingredients
    Course appetizer
    Cuisine Mexican
    Prep Time 10 minutes
    Cook Time 120 minutes
    Servings
    cups
    Ingredients
    Instructions
    1. In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 2 hours or overnight before serving.
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  • Tasty Tortellinis



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     Tasty Tortellinis
    Course noodles, pasta
    Cuisine Italian
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Italian
    Servings
    servings
    Ingredients
    Instructions
    1. Cook tortellini according to package directions--al dente.
    2. While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
    3. Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.
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  • Artichoke, Cheese and Olive Antipasto



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     Artichoke, Cheese and Olive Antipasto
    Course appetizer
    Cuisine Italian
    Prep Time 30 minutes
    Cook Time 180 minutes
    Servings
    servings
    Ingredients
    Course appetizer
    Cuisine Italian
    Prep Time 30 minutes
    Cook Time 180 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
    2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
    3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
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  • Yakisoba



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     Yakisoba
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Boil the noodles for 1 minute less than what the package directions say. When the noodles are done, drain and rinse very well with cold water, using your fingers to agitate the noodles.
    2. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly.
    3. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
    4. Prep the vegetables and make the sauce by whisking together the chuno sauce, oyster sauce, and white pepper.
    5. Heat a pan over medium-high heat until hot and then add 2 tablespoons of oil along with the carrots, onions and any tougher bits of cabbage. Stir-fry until the carrots are tender and then add the cabbage and scallions. Continue stir-frying until the cabbage is cooked.
    6. Add the noodles and sauce and use two utensils to lift and drop the noodles as if you’re tossing a salad to coat them evenly with sauce.Sprinkle the katsuobushi onto the noodles, and continue tossing until the noodles are a uniform color and you can smell the sauce starting to caramelize.
    7. Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.
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