Sardines – Sandwich or Linguine & Fennel
July 8, 2017
SARDINES with LINGUINE, FENNEL & TOMATO svgs 2-4
INGREDIENTS: 4 oz tin of sardines in olive oil, 3 cloves garlic, 1 small head fennel sliced thinly with fronds, chili flakes – optional, 1 C canned peeled tomatoes – crush if whole, 2 oz dry white vermouth, 1 med lemon juice & zest, 1/3 C toasted Panko bread crumbs – add zest to bread crumbs., ¾ LB dry linguine.
DIRECTIONS:
- Start to boil pot of water for pasta.
- Skillet: add 1 TB sardine oil to pan, add fennel cook until fennel soft starting to caramelize, add garlic. Add tomatoes and juice. Cook until liquid reduced, add vermouth and reduce.
- Add sardines to skillet, break up into chunks, add juice of lemon.
- Cook pasta short of al dente, use tongs to transfer pasta to skillet, add a bit of starchy water & toss to combine.
- Transfer pasta mixture to serving bowl or individual bowls, drizzle with olive oil, sprinkle toasted bread crumb lemon zest on top. Garnish with some fennel fronds
SARDINE SPINACH SANDWICH
INGREDIENTS: 1 garlic clove, 2 oz ~ 2 C spinach, wilted in pan, 1 english muffin toasted , 2 sardines smokes in oil, 1 tomato sliced. lemon juice, mustard & mayo.
DIRECTIONS:
- Heat 2 tsp oil in pan, sauce garlic, add spinach – wilt, remove from heat, drain.
- Toast bread, add little mayo & mustard,add spinach, then sardine, drizzle lemon juice, top with slice of tomato.
Fennel Lentil salad with Ricotta
July 8, 2017
WSJ 2017 Serves 4
INGREDIENTS: 4 olive oil packed anchovies, 4 Tb olive oil, 2 C green or black lentils, 1 head garlic halved crosswise, 2 sprigs fish sage, 2 med heads fennel halved lengthwise sliced very thin, 2 C ricotta, 2 TB chopped parsley, lemon zest & juice ½ lemon.
DIRECTIONS:
- Anchovies- place on dish, drizzle with some oil, lemon zest.
- Cook lentils- use heavy pot (Dutch oven) cover lentils with 2 inches of water, add garlic halves & sage & 2 TB olive oil. Bring to a boil, reduce heat & simmer until lentils tender ~ 20 min. Add more water if needed. Strain and drizzle with oil & S&P.
- Sliced Fennel- if woody, sprinkle with lemon juice. 2 Tb olive oil.
- Each plate: ½ C Ricotta, arrange dressed fennel on top, spoon lentils over fennel. Top with marinated anchovies, extra oil and chopped parsley.
Black Quinoa fennel salad
July 8, 2017
- 1 med fennel (10 0z) quartered, sliced thin
- 1 long or 2 short celery stalks cut this crosswise.
- 2 c cooked black quinoa
- ¼ C chopped parsley
- 2 TB chips chives
Dressing – mix together
- 2 TB lemon juice (1 lemon)
- 1 garlic clove
- S & P
- 5 TB oil
Quinoa Avocado Cucumber Chickpea salad
June 19, 2017
INGEDIENTS – mix together
- 2 C Cooked Quinoa
- 1 can drained chickpeas/garbanzo beans
- 1 avocado cubed
- 1 cucumber chopped
- 1 C cherry tomatoes halved
- Juice 1 lemon & 2 TB olive oil
- salt & pepper
Cassoulet Duck Confit
May 27, 2017
Chef Laurence Jossel. Use store bought duck confit (or chicken legs). January 9th traditional dish from Languedoc. Smoky French garlic sausage & slab bacon. Can make ahead then reheat (bread crumbs added last).Svgs 8. Oven 350°.
INGREDIENTS
- 5 TB OIL (3TB & 2 TB)
- 4 OZ pancetta diced into ½” pieces
- 1 med onion diced ½” pieces
- 1 LB dried Flageolots or Great Northern beans – rinse &picked, soak 2 hrs, drain.
- 4 sprigs thyme
- 1 QT (4 cups) chicken stock
- 1 head garlic- separate into cloves & peel
- 4 pcs duck leg confit
- ¾ LB smoky French garlic sausage, slice cross wise ½” thick
- 4 oz lean slab bacon cut into 1″ cubes
- 2 C coarse fresh bread crumbs (or Panko)
- 2 T chpd parsley
A. Saucepan / dutch oven: cook beans 1 hr
- 3 TB olive oil & pancetta – moderate heat, 5 minutes
- Add onions, stir until softened 7 min.
- Add beans (soaked, drained) thyme & 1 QT (4 cups) chicken broth
- Boil, reduce to simmer, cook 1 hour until beans al dente (or pressure cooker- use pre-soaked drained beans, add 4 cups stock, pressure cook 5 min, let cool down naturally.)
B. Add head of garlic cloves, simmer 15 min, discard thyme. Let cool, refrigerate over night (optional).
C. Preheat oven 350°. Rewarm beans.
- Transfer to deep baking dish or Dutch oven.
- Nestle in Duck legs confit, sausage & bacon
- Bake 40 min
- Remove from oven let rest 15 min. (or can refrigerate up to 2 days)
D. Cast iron skillet : crisp bread crumbs
- Moderate Hi heat, 2 TB olive oil & 2 C bread crumbs. Stir until brown & crisp 3 min.
- Sprinkle bread crumbs & parsley over cassoulet & serve
vin de Pays d’Oc
Scallion or Chives Mashed Potatoes
March 5, 2017
WSJ Feb 2017, Serves 6
- 3 Lbs Yukon Gold (peeled) and quartered
- 1½ C Whole Milk
- 2 bunches scallions (green onions) finely chopped
- 6 TB butter
- 1 tsp salt
- Bring potatoes in water to boil, reduce to simmer, uncovered 20 Min.
- Heat MILK until just comes to a simmer. Turn OFF heat, ADD SCALLIONS to milk.
- Drain cooked potatoes. Return pot, over low heat dry out a minute or so.
- Use masher or fork until potatoes almost smooth. ADD 4 TB cut BUTTER into potatoes, ADD milk, scallions & add 1 tsp salt. Continue to mash until potatoes are smooth.
- Transfer to a warmed bowl, make depression in middle, ADD 2 TB remaining BUTTER
Boursin Buttermilk Mashed Potatoes
December 27, 2016
serves 6-10. Bake 400° 40 min.
Cook Potatoes
- 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.
Add ingredients
- 2 pkgs herb garlic Boursin
- 4Tb butter
- ¹⁄³ C chopped chives
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- 1¾ C buttermilk – stir in until smooth & fluffy
Bake 40 minutes in 400°
- Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
- Remove foil, bake 10 min more.
Lentils and dried tomatoes
August 18, 2016
Use Italian Castelluccio (Umbria) brownish or French Puy, green lentils Serves 4
Oven dried tomatoes: (OR use sundried tomatoes – not in oil, soak dried tomatoes in oil & balsamic ) Preheat oven 275°, quarter tomatoes vertically, place skin side down on lined baking sheet. Sprinkle with thyme sprigs, salt, Drizzle oil & balsamic,. Roast 1 ½ hrs until semi dried, cool. discard thyme.
- 5 plum tomatoes
- 8 thyme sprigs
- 1 TB olive oil
- 2 TB balsamic vinegar
Red onion prep: mix together and set aside.
- 1 small red onion, sliced thin.
- 1 TB red wine vinegar
- 1 tsp Maldon sea salt
Cook 1 ¹/³ Cups lentils in pan with water 1″ above lentils, cook 20-30 min, drain. While still warm, mix in:
- 3 TB olive oil
- 1 garlic clove
- 3 TB chopped parsley
- 3 TB chopped chives
- 4 TB chopped dill
- 3 oz mild gorgonzola cheese crumbled
- mix in tomatoes.
Carrot & Dal curry salad
May 10, 2016
sunset 2016. Serves 4-6.
- 1 C yellow split peas ( or black beluga lentils)
- 1 bay leaf
- 3 Tb lime juice
- ¾ tsp Madras curry powder
- 5 Tb olive oil
- 2½ C thin round sliced rainbow carrots ( ~1½ lbs)
- ¹⁄³ C course chopped cilantro
- ¼ C chopped green onions
- ¼ tsp pepper
- Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
- In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
- drainpeas & stir into carrot mixture. Let cool15 minutes.
- stir in cilantro & green onions.
Lentils and Couscous
January 5, 2016
WSJ 2016/ Nigel Slater “A year of good eating” serves 4-6
- ²⁄³ C Puy (French green) lentils
- 1 C couscous
- 2 C chicken broth
- ²⁄³ C pine nuts
- ¼ C dried apricots, thinly sliced
- ½ C raisins
- 1 bunch dill, fronds only, chopped
- 2 tsp lemon juice
- 2 TB olive oil
- dash walnut oil
- S&P
- Lentils – Bring large pot water to boil, add lentils.Reduce heat to simmer 18-20 minutes.
- Couscous – Bring 2 C stock to boil, add couscous, stir. Remove from heat, cover about 10 min until stock absorbed.
- Pine Nuts – Lightly roast in fry pan until golden, remove from heat chop coarsely.
- In a bowl: mix pine nuts, apricots, raisins, dill.
- Dressing – whisk lemon juice, olive oil, dash walnut oil, salt & pepper.
- Mix lentils and dressing. Stir in couscous. Toss in dried fruit.
Serve warm or room temperature.
Olsson Recipes 