Recipes in the ‘olive oil’ Category

Slow-Roasted Salmon with Cabbage, Bacon, and Dill

Sunday, October 25th, 2009


  • 1 head savoy cabbage (¾ head regular green cabbage can be substituted)
  • 6 slices bacon, cut into 6 to 8 pieces each
  • 1 onion, cut into small dice
  • 8 ounces (1 cup) water, plus additional if needed
  • 4 6-ounce salmon fillets, skin removed
  • 1 teaspoon chopped fresh dill, plus additional for garnish
  • 2 ounces (4 tablespoons) extra-virgin olive oil, plus additional for drizzling over roasted fish
  • 4 small knobs butter (a “knob” is about 1 teaspoon)
  • Juice of 1 lemon
  • Salt and pepper

Parmesan chicken

Sunday, October 25th, 2009
  • 2 boneless skinless chicken breasts
  • 1/2 a cup of plain flour
  • a little salt
  • a little freshly ground black pepper
  • 1 large egg – beaten
  • 1/2 a tablespoon of water
  • 3/4 of a cup of Panko (Japanese breadcrumbs)
  • unsalted butter
  • extra virgin olive oil
  • 1/2 a cup of freshly grated Parmesan
I like to lighty ‘toast’ the panko crumbs in a dry frying pan – just to give them a tiny bit of colour and also they’ll then be even more crunchy.
First get yourself 3 plates all in a row.

Put each chicken fillets between a large sheet of cling film. Using something flat and bashable then bash them a little (not too hard) until they are thinner.  Each fillets need to be about about 1/4 inch thick.
Now combine the flour, salt, & pepper on the first plate.
Lightly beat the egg together with the water and pour onto the second plate.
On the third plate mix together the Panko crumbs and the Parmesan.

Now coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the crumb and cheese mixture, lightly pressing them in it to coat all over.
Heat a good sized knob of butter and a little olive oil (about 1 tablespoon of oil) in a frying pan large enough to hold both the chicken pieces at the same time.
Cook over a medium-low heat for 2 to 3 mins on each side, until cooked through.
Serve immediately with whatever takes your fancy. I served mine with salad and the lemon vinaigrette.

Coq au Vin

Sunday, October 25th, 2009

  • 1 bottle (1 liter) plus 1 cup (225 ml) of red wine
  • 1 onion, cut into a 1-inch (2.5-cm) dice
  • 1 carrot, cut into ¼-inch (6-mm) slices
  • 1 celery rib, cut into ½-inch (1-cm) slices
  • 4 whole cloves
  • 1 tbsp (14 g) whole black peppercorns
  • 1 bouquet garni
  • 1 whole chicken, about 3.5 lb (1.35 kg) “trimmed”–meaning guts, wing tips, and neckbone removed
  • salt and freshly ground pepper
  • 2 tbsp (28 ml) olive oil
  • 6 tbsp (75 g) butter, softened
  • 1 tbsp (14 g) flour
  • ¼ lb (112 g) slab or country bacon, cut into small oblongs (lardons) about ¼ by 1 inch (6 mm by 2.5 cm)
  • ½ Ib/225 g small, white button mushrooms, stems removed
  • 12 pearl onions, peeled pinch of sugar


The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrot, celery, cloves, peppercorns, and bouquet garni in a large, deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.


Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons/28 g of the butter until almost smoking, and then sear the chicken, turning with the tongs to evenly brown the skin. Once browned, remove it from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take you about 10 minutes.

Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.

Have a drink. You’re almost there …

While your chicken stews slowly in the pot, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Sauté the mushroom tops in the bacon fat until golden brown. Set them aside.

Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons/28 g of the butter. Add just enough water to just cover the onions, then cover the pan with the parchment paper trimmed to the same size as your pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine to the hot pan, scraping up all the fond on the bottom of the pot. Season with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.

Your work is pretty much done here. One more thing and then it’s wine and kudos …

When the chicken is cooked through—meaning tender, the juice from the thigh running clear when pricked—carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance. Serve with buttered noodles and a Bourgogne Rouge.

Pork Tenderloin with Asian Peanut Sauce

Sunday, December 7th, 2008
  • 3 tbsp olive oil
  • 2 lbs boneless pork tenserloins
  • 1/2 cup chicken broth
  • 1/2 cup creamy peanut butter
  • 1/2 cup hoisin sauce
  • 2 tsps minced fresh ginger
  • 2 tsps minced garlic
  • chives for garnish
  1. Heat oven to 375 degrees, spray shallow baking dish with non-stick spray
  2. Heat oil in large skillet over medium-high heat
  3. Season tenderloins liberally with salt and pepper and brown on all sides in skillet.
  4. Transfer to roasting dish and roast 15 minutes or until internal temperature reaches 16o degrees
  5. Whisk chicken broth, peanut butter and hoisin sauce together in a small saucepan until smooth.  stir in ginger and garlic. remove from heat.
  6. Transfer roasted tenderloin from oven to cutting board and tend with foil and allow to rest 10 minutes.
  7. To serve, slice pork into medallions and drizzle with peanut sauce.  Garnish with chives.

Heirloom Tomatoes with Basil

Saturday, August 9th, 2008
  • 4 large heirloom tomatoes, thickly sliced
  • 1 handful fresh basil, cut into chiffonade ribbons
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • freshly ground kosher or sea salt and black pepper
  • feta or mozzarella cheese
  1. arrange sliced tomatoes on a platter
  2. drizzle with oil and vinegar
  3. seanson with salt and pepper
  4. top with basil and cheese

Warm Tomato Pepper Pasta

Saturday, August 9th, 2008
  • 1/2 cup green onion, thinly sliced
  • 1 tsp finely chopped garlic
  • 2 tbsp Olive oil
  • 1 large red bell pepper, diced finely
  • 3 cups tomato, seeded and diced
  • 1/2 cup grated parmesan cheese
  • 2 tbsp chopped parsley
  • 1/8 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 8 ounces dry linguine or spaghetti
  1. cook pasta acording to package directions and drain well,
  2. while pasta cooks, sautee onion and garlic in oil until soft
  3. add bell pepper and sautee until tender-crisp, about 2 minutes
  4. stir in tomato and cook over high heat until juices evaporate
  5. stir in cheese, parsley, cayenne and black pepper
  6. toss with hot pasta
  7. serve immediately or at room temperature

Italian Sauteed Beans

Sunday, June 1st, 2008

1/2 cup roasted red peppers
5 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 19 ounce cans cannellini beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 leaves fresh basil

  • cut peppers into 1.4 inch slices
  • preheat large saute pan on medium-high 2-3 minutes
  •  add oil to pan, swirl tocoat
  • add garlic, peppers and remaining ingredients (EXCEPT BASIL) and cook 4-5 minutes, stirring occasionally until beans are thoroughly heated
  • chiffonade basil and stir into pan
  • cook 1-2 minutes until fragrant
  • serve

Roasted Cauliflower

Monday, April 14th, 2008

1 head of cauliflower
Olive Oil

  1. Heat oven to 400°F.
  2. Break up cauliflower into small pieces.
  3. Place pieces on baking tray and drizzle with olive oil.
  4. Salt as desired.
  5. Bake for 20 min.
  6. Enjoy!