Ingredients Archives: extra-virgin olive oil

Cioppino

Cioppino
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Cioppino
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat 1⁄2 cup of the oil and 8 tbsp. of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes. Add carrots, celery, peppers, leeks, and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups water, bay leaves, oregano, thyme, basil, and cayenne and season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 2 hours.
  2. Heat remaining 1⁄2 cup oil, 8 tbsp. butter, and garlic in a large, heavy skillet over high heat until fragrant, 1-2 minutes. Working in 2 batches, dredge halibut, scallops, and large and bay shrimp in flour, shaking off excess, and fry, turning seafood frequently, until golden, 1-2 minutes. Transfer seafood with a slotted spoon to pot with sauce, and add crabmeat, cover, and simmer for 10-15 minutes.
  3. Add wine to same skillet over high heat, scraping browned bits stuck to bottom of skillet. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don't open.) Add clams and broth to pot; adjust seasonings. Ladle soup into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.
Share this Recipe
Continue Reading

Roasted Cauliflower, Baby Kale and Cucumber Salad

Cauliflower, Baby Kale and Cucumber Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cauliflower, Baby Kale and Cucumber Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
  2. n large bowl, whisk lemon juice, olive oil salt, and pepper. Toss kale with dressing. Let stand at least 5 minutes. Then add cucumber toss a second time.
  3. To kale, add cooked cauliflower, onion and toasted pine nuts. Toss until well combined. Chill as needed
Share this Recipe
Continue Reading

Argentine Chimichurri Sauce

Argentine Chimichurri Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip, are never served without it. Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute). If you can, make the chimichurri a day before serving to give the flavors time to meld.
Servings Prep Time
1 1/2 Cups 10 Minutes
Passive Time
24 Hours Chill in Fridge
Servings Prep Time
1 1/2 Cups 10 Minutes
Passive Time
24 Hours Chill in Fridge
Argentine Chimichurri Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip, are never served without it. Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute). If you can, make the chimichurri a day before serving to give the flavors time to meld.
Servings Prep Time
1 1/2 Cups 10 Minutes
Passive Time
24 Hours Chill in Fridge
Servings Prep Time
1 1/2 Cups 10 Minutes
Passive Time
24 Hours Chill in Fridge
Ingredients
Servings: Cups
Units:
Instructions
  1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
  2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
Share this Recipe
Continue Reading

Homemade Moroccan Merguez Sausage

Homemade Moroccan Merguez Sausage
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
These spicy North African sausages are popular in Morocco, where they are grilled and served in a variety of ways--plain, with couscous, in sandwiches, with eggs or stuffed into pastries. Merguez sausage can be made with ground lamb, ground beef or a mixture of the two. My favorite is an omelet with chopped tomatoes, onions, and crema fresca.
Servings
12 1/4 lb servings
Servings
12 1/4 lb servings
Homemade Moroccan Merguez Sausage
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
These spicy North African sausages are popular in Morocco, where they are grilled and served in a variety of ways--plain, with couscous, in sandwiches, with eggs or stuffed into pastries. Merguez sausage can be made with ground lamb, ground beef or a mixture of the two. My favorite is an omelet with chopped tomatoes, onions, and crema fresca.
Servings
12 1/4 lb servings
Servings
12 1/4 lb servings
Ingredients
Servings: 1/4 lb servings
Units:
Instructions
  1. In a heavy bottom skillet or cast iron pan, combine the cumin, fennel, and coriander seeds and toast over medium heat for 2 minutes or until fragrant. Let cool slightly, then grind in a spice grinder until fine and powdery. (Note: You can also used ground spices instead of whole, but the flavor will be better with the whole spices)
  2. If desired, fry a small amount of the meat in a skillet and taste it to check the flavor. Adjust the seasonings as desired.
  3. To shape, roll the seasoned lamb mixture into small tubes, about 4 inches long by 1 inch wide. You can also make patties if desired. The sausage can be cooked right away, or you can wrap and freeze indefinitely. To cook, grill the sausage or cook in a skillet until cooked through.
Share this Recipe
Continue Reading

Gazpacho

Gazpacho
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Gazpacho, the granddaddy of all uncooked soups, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. You make it in a blender. It’s refreshing on a hot summer day.
Servings Prep Time
4 Servings 10 Minutes
Servings Prep Time
4 Servings 10 Minutes
Gazpacho
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Gazpacho, the granddaddy of all uncooked soups, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. You make it in a blender. It’s refreshing on a hot summer day.
Servings Prep Time
4 Servings 10 Minutes
Servings Prep Time
4 Servings 10 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
  2. 2. Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with the avocado if desired.
Recipe Notes

Reserve some of the coarsely blended mixture to add back after the rest is good and smooth. Garnish with shredded Basil.

Share this Recipe
Continue Reading

Roasted Cauliflower and Chicken Paillard

Roasted Cauliflower and Chicken Paillard
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
with Caper Vinaigrette...
Roasted Cauliflower and Chicken Paillard
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
with Caper Vinaigrette...
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 450°F with racks in upper and lower thirds.
  2. Oil a four sided baking sheet with 2 tablespoons olive oil. Put cauliflower slices on oil, then turn to coat both sides. Sprinkle cauliflower with salt and pepper to taste. Roast cauliflower in top third of oven until tender and golden on edges, about 30 minutes.
  3. Meanwhile, combine lemon, capers, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, in a small bowl, then whisk in 1/4 cup olive oil.
  4. Put chicken breasts between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4-inch thick.
  5. Oil another four sides baking sheet with remaining 2 tablespoons olive oil. Turn chicken paillards in oil and season with about 1/2 teaspoon salt and pepper total. When cauliflower is almost tender (after about 20 minutes), put chicken in bottom third of oven and bake until just cooked through, about 8 minutes, and cauliflower is golden on edges.
  6. Arrange chicken over cauliflower, stir basil or parsley into vinaigrette and spoon over chicken.
Recipe Notes

Variations: Try the same vinaigrette with white wine vinegar and dill instead of lemon and basil or parsley.

Share this Recipe
Continue Reading