Posts Tagged Olive
Where we’ll be tonight: Great Global Kiss-in Shanghai
on May 17, 2010 by admin in Shanghai, Comments (0)
Organisers for the Great Global Kiss-in Shanghai have decided to throw caution to the wind and announce the details of the event here: What: Great Global Kiss-in Shanghai Where: […]
Around Shanghai: The end of Avatar, the expansion of a Laris empire… and other news
on March 13, 2010 by admin in Shanghai, Comments (0)
This is the last weekend you can catch Avatar before it’s replaced by Tim Burton’s Alice in Wonderland in the city’s 3D theaters (though it seems like it’ll still […]
Sunday Brunch In Olive’s Restaurant Budapest
on February 20, 2010 by admin in Hungary, Comments (0)
This is a gourmet Italian style restaurant, on the first floor of the Béke Hotel – the successor to the legendary Britannia Hotel, which was established in the early […]
Chicken W/ Provencal Sauce – BigOven.com
on December 22, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Chicken W/ Provencal Sauce recipe – BigOven.com
4 Servings
Chicken French
Saute Chardonnay Main Dish Chicken French
4 Chicken breast
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 1/2 tablespoon Olive oil
1 clove Garlic
1 cup Chicken broth
1 1/2 teaspoon Herbs de provence
1 teaspoon Butter
1 teaspoon Lemon juice
1. Pound chicken breasts to 1/2 inch thickness and sprinkle with salt and pepper
2. Heat oil in large nonstick skillet over medium heat. Add chicken and cook 6 min on each side or until done. Remove from pan and keep warm.
3. Add garlic, cook 1 min. Add broth and herbes de provence, bring to a boil and scrape up browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 min). Remove from heat, add butter and lemon juice, stirring until butter melts. Serve sauce over chicken.
serve with couscous or roated potato wedges
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Salad: Beet & Walnut Salad – BigOven.com
on by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Salad: Beet and Walnut Salad recipe – BigOven.com
4 Servings
Beets American
Fall No Cook Salads Beets American
1/3 cup Lemon juice
3 tablespoon Sugar
2 tablespoon Shallot chopped
2 teaspoon Olive oil
1/4 teaspoon Salt
16 Beets baby ones
1/2 cup Water
10 cups Mixed greens
1/4 teaspoon Salt
3 tablespoon Chopped walnuts toasted
3 tablespoon Blue cheese crumbled
1 tablespoon Chives chopped
combine first 5 ingredient and stir with whisk
roast beets, chop and drizzle with 1 T dressing
Place salad greens on large platter and sprinkle with salt. Drizzle remaining dressing over greens. Top with beets, nuts, cheese and chives.
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Veggie: Grilled Portobello – BigOven.com
on by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Veggie: Grilled Portobello recipe – BigOven.com
4 Servings
Mushrooms American
Vegetables Grill Summer Mushrooms American
2 tablespoon Balsamic Vinegar
2 tablespoon Olive oil
1/4 cup Shallot minced
2 tablespoon Parsley chopped
1/4 teaspoon Salt
1/4 teaspoon Black pepper
4 Portabella Mushrooms large, cleaned, stemmed
combine all ingredients in bowl and put mushrooms in. Marinate for 1-24 hours. Grill on med heat for 4 min, then brush with remaining marinade and flip. grill for an additional 5 min and brush with marinade.
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Pork Tenderloin: Porcini Mushroom Sauce – BigOven.com
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Pork Tenderloin: Porcini Mushroom Sauce recipe – BigOven.com
4 Servings
Pork American
Saute Pinot Noir Main Dish Pork American
1 pound Pork tenderloin
1 1/2 ounce Dried porcini mushrooms
1 1/2 cups Boiling water
1 teaspoon Black pepper
1 teaspoon Rosemary fresh, chopped
3/4 teaspoon Salt
1 clove Garlic
2 tablespoon Olive oil
1 teaspoon Butter
3/4 cup Red onion diced
1/2 cup Marsala or madeira
1 cup Chicken broth
combine mushrooms and water in small bowl for 309 min, drain and reserve 1 cup of liquid. chop mushrooms
cut tenderloin crosswise into 8 pieces, pound to 1/2 inch thickness, and sprinkle with pepper
combine rosemary, salt, garlic in small bowl, mashing into paste.
heat olive oil in skillet over med-high heat. add garlic paste, saute 30 seconds.
add pork and cook for 2 min on each side, then remove from pan.
add diced onion to pan, saute 5 min or until tender.
add chopped mushrooms and wine, cook for 1 min
add reserved mushroom liquid and broth, bring to a boil and reduce to 1.5 cups (about 10 min)
reduce heat to med-low, return pork to pan and cook 3 min or until fully heated.
serve with couscous and veggie
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March of the Penguins – BigOven.com
on December 17, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
March of the Penguins recipe – BigOven.com
2 Dozen
Olives American
Appetizers Vegetables Christmas Winter Fun American Olives Hors d’Oeuvre Salty
1 can (12 oz) Jumbo black olives
1 can (12 oz) Medium black olives
1 Carrot peeled
4 ozs Cream cheese
Peel and slice the carrot into 1/8 inch rounds. Remove a pie wedge from each round. (that will be the penguin beak). Put the cream cheese in a small plastic baggy and snip the end. Slice open the jumbo olive and pipe in the cream cheese. Slice an opening on the medium olive for the carrot pie wedge and insert. Now stack the medium olive on the stuffed jumbo olive, on top of the carrot slice and secure with a frilly toothpick.
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Zucchini-Tomato Pie – BigOven.com
on December 12, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Zucchini-Tomato Pie recipe – BigOven.com
1 Servings
Pie Uncategorized
1 10″ pie shell (deep dish is
1/3 c Dijon mustard
Mozzarella cheese; thinly
2 Zucchini; thinly sliced (up
4 Tomato; thinly sliced (up to
1/2 ts Chopped garlic
1/2 ts Oregano
Salt and pepper
2 tb Olive oil
2 tb Fresh basil; chopped
The following recipe is from a recipe that I saw in the NY Times Magazine a number of years ago. Its great for using up the zucchini and tomato crop. Preheat oven 400F. Spread mustard evenly over bottom of pie shell, then cover bottom completely with mozzarella.. (The original recipe called for a full pound of cheese, I find that its too much. Use however much you are in the mood for). Beginning at the outer edge of the shell, make a layered overlapping row of the tomato and zucchini slices, alternating for color. Make a second row, then use enough of the remaining slices to fill the center. Sprinkle the top evenly with garlic and oregano. Season to taste with salt and pepper. Drizzle oil over all, and top with chopped basil (I use more than 2 tbls) Put on a baking sheet (line it with foil for easy clean up if you use a lot of cheese) and bake about 40 minutes. Note: serve warm or cold. Posted to JEWISH-FOOD digest V97 #225 by “Judy Chavel-Hochsztein” and lt;jchavelh and at;notes.cc.bellcore.com and gt; on Aug 4, 1997
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BJ’s Chicken Marsala – BigOven.com
on December 8, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
BJ’s Chicken Marsala recipe – BigOven.com
4 Servings
Chicken Italian
Main Dish Saute Italian Chicken Dinner Summer Soy Sauce
4 Chicken boneless skinless half-breasts (pounded to even thickness)
1/3 cup flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoon Olive oil
4 tablespoon Butter
1 clove Garlic
1 cup mushrooms (fresh, sliced)
1/2 cup Marsala wine
Italian parsley
Combine flour, salt, and oregano in a shallow bowl.
Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet.
Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely .
Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper.
Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.
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Taramosalata, 1 (Tarama Sauce, 1) – BigOven.com
on November 30, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Taramosalata, 1 (Tarama Sauce, 1) recipe – BigOven.com
1 Servings
Greek
Appetizers Greek Olive oil Onion Parsley Roe Lemon
6 oz Tarama (cod roe)
8 sl White bread, trimmed
1 1/2 c Best olive oil (more if need
2 Lemons, juiced (or to taste)
1 Sm. onion, chopped fine
Parsley, chopped (opt.)
Chives, chopped (opt.)
Put the tarama in a mixer or blender. Wet the bread and thoroughly squeeze out the excess water; add to the tarama. Add a little oil, and beat until thoroughly blended. Add onions and continue to mix. Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste. Add lemon juice, a little at a time, to taste. The consistency and taste of the taramosalata are a matter of individual preference. Some prefer it made with a little more bread; others like more lemon juice, some like less. No matter: the end result is always a tasty, rather thick, versatile diplike sauce. Serve it in a bowl, with crackers or crusty bread, onion slices, etc., to “go with.” Or garnish with parsley and olives for a festive platter. Or use as salad dressing. NOTE: Taramosalata in generally placed on the Greek table at the start of the meal and can be tasted at will throughout the meal. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Leg of Lamb with Mustard Garlic and Rosemary – BigOven.com
on by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Leg of Lamb with Mustard Garlic and Rosemary recipe – BigOven.com
6 Servings
Lamb Uncategorized
Meats Mustard Olive oil Garlic Lamb
1 Leg of lamb
1/4 c Olive oil
3 lg Garlic clove
2 tb Dijon mustard
3 tb Rosemary; chopped
Make 1/2″ slits in the top and sides of the leg of lamb about 1″ apart. Slice enough garlic slivers to fill each slit, and push the garlic slivers completely into the slits. This should use 1-2 cloves of garlic. Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste. Spread the paste evenly over the top of the lamb. Preheat oven to 425. Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minutes/pound for medium rare, 20 minutes/pound for medium. From: andrea and at;moonlight.berkeley.edu (Andrea Goldsmith) On 27 JUN 95 230306 -0600 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Chicken Teriyaki – BigOven.com
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Chicken Teriyaki recipe – BigOven.com
4 Servings
Chicken Chinese
Quick Chicken Chinese Main Dish
4 ea Chicken breast halves
1 teaspoon Olive oil
1/3 cup Soy sauce
1/2 cup Water
1/3 cup Brown sugar
1 clove Garlic minced
1/2 cup Rice (white) cooked
In a medium skillet, over medium heat, cook chicken until no longer pink. Once cooked take fork and shred chicken.
Add oil to skillet and warm shredded chicken over medium heat.
Combine soy sauce, brown sugar, garlic and water and bring to a boil. Add to skillet with shredded chicken. Cover, reduce heat and simmer for 20 minutes.
Serve over hot cooked rice, of choice.
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Traditional French Onion Soup – BigOven.com
on November 28, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Traditional French Onion Soup recipe – BigOven.com
8 Servings
Onions French
Meatless Winter Advance Vegetables Soup Onions French
4 tablespoon Unsalted Butter
2 tablespoons Olive oil
6 cups Yellow onions sliced
4 cloves Garlic minced
1 teaspoon Sugar
1/3 cup Cognac
1 tablespoon Dijon mustard
1/2 teaspoon Dried thyme
3 tablespoons Unbleached flour
3 quarts Beef Stock
1 1/2 cups Dry white wine
Salt and pepper to taste
8 slices French bread
4 tablespoons Unsalted butter room temperature
4 tablespoons Olive oil
3 cloves Garlic minced
8 ounces Gruyere shredded
8 ounces Smoked mozzarella shredded
4 ounces Parmesan cheese freshly grated
1. To make the soup, heat the butter and oil in a large stock pot. Add the onions and cook over hight heat, stirring occasionally, for 15 minutes. Add the garlic and sugar. Reduce heat to medium and cook, stirring occasionally, until the onions are golden brown, about 40 minutes.
2. Pour in the Cognac, warm it, and flame with a match. When the flames subside, add the mustard and thyme. Stir in the flour and cook, stirring frequently, for 3 minutes.
3. Gradually stir in the stock and wine. Season to taste with salt and pepper. Simmer uncovered over medium heat for 1 hour.
4. Preheat oven to 350 degrees F.
5. To make the croutons, spread one side of each bread slice with 1 1/2 teaspoons of butter and 1 1/2 teaspoons oil. Sprinkle with the garlic. Toast the prepared side only on a baking sheet until crusty and golden, 12 to 15 minutes.
6. Combine the 3 cheeses for the gratinee.
7 Preheat the broiler.
8. Ladle the hot soup into 8 oven-proof bowls to fill three-fourths full. Float a crouton in the center of each bowl. Top each bowl lavishly with the cheeses. Broil 6 inches from the heat until the cheese is melted and bubbling, about 4 to 5 minutes. Serve immediately
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Sausage Meat and Spinach Pasta – BigOven.com
on November 26, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Sausage Meat and Spinach Pasta recipe – BigOven.com
4 Servings
Pasta Italian
Kid Friendly Quick Main Dish Pasta Italian Dinner Winter Comforting
500 grams Italian sausage meat (mild/spicy or mixed)
1 Large spanish onion halved and sliced
Olive oil
1 1/2 cup Chicken bouillon
500 grams Pasta (fusillis or pennes)
4 cups Baby spinach
4 tblspoons Parmesan or pecorino shredded
Heat oil in a large skillet. Cook onion until slightly colored.
Add sausage meat breaking it up and cooking it until it changes color.
Pour in a cup of bouillon and reduce to combine the flavors.
In a large pot of salted water cook the pasta as per product instruction.
Drain pasta and toss with baby spinach, salt and pepper to taste.
Warm the rest of bouillon and add pasta to skillet.
Mix in the cheese and serve.
The spinach can be substituted with blanched rapinis
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