Collard greens salad Freekeh
December 23, 2015
Sunset 2015, serves 4. Pair with bubbly sparkling Chardonnay (Iron Horse 2010 Ocean reserve, Blanc de Blancs
Ingredients
- ½ C sliced almonds roasted (350º 8 min)
- 1 Cup cracked Freekeh or medium bulgar wheat
- 4 garlic cloves
- ¼ tsp red chili flakes
- ¾ LBs collard greens 1or 2 bunches
- 2 -3 TBs sherry vinegar
- ¼ C olive oil
- ½ tsp pepper
- 1 large firm Bosc pear, thinly sliced lengthwise spears.
- ½ C thinly sliced green onions
Directions
- In medium saucepan, bring 2½ Cups salted water to boil. Add 1 C Freekeh, garlic and chili flakes. Reduce heat, cover, simmer 20 min. Let stand 5 min. Drain and cool Freekeh on baking sheet.
- Cut ribs & stems from collard greens, roll lengthwise and slice into thin strips. Toss with ¾ tsp salt. Then add vinegar, oil & pepper, toss to blend. Add cooled Freekeh, toss again. Then add almonds, pear & green onions, toss gently.
Kabocha Squash Farro Mustard Greens
December 23, 2015
Sunset 2015, serves 4, 1 hr prep. Pair with buttery bright chardonnay – Rodney Strong Chalk Hill Estate Chardonnay
Ingredients:
- 1½ Cups Farro
- 1 small whole onion, peeled
- 1 Bay leaf
- 1 small Kobocha squash 2- 2½ LBs halved lengthwise, seeded but leave peel on, slice lengthwise 1″ wide strips.
- 3 TBs red wine vinegar
- 2 TBS honey
- ¼ C olive oil
- ¾ tsp kosher salt & ¼ tsp pepper
- 2 Qts loosely packed baby mustard greens or regular but removed from stems.
- ¼ LB ricotta salata or feta cheese, shaved with vegetable peeler.
Directions:
- Preheat oven to 400º Roast squash. Mix squash with 2 Tbs olive oil, 1 tsp ras el hanout, ½ tsp kosher salt. Arrange flat on baking sheet, turn once, roast 25-30 min . Let sit until cool to handle.
- Cook Farro in med saucepan.. Bring Farro, 1 Qt water, 1 tsp salt, onion and bay leaf to boil. Reduce heat, cover, simmer 20 min until tender but chewy. Drain farrow, discard bay leaf & onion. Spread on baking sheet until cool.
- Dressing: in large bowl whisk 3TB red wine vinegar & 2 TBs honey. Add ¼ C oil gradually while whisking. Season with Salt & pepper. Set aside one third of dressing into another large bowl.
- Add & toss Farro and mustard greens to first bowl with two-thirds dressing. Then arrange on large platter.Cut squash pieces in half – don’t peel edible skin, toss gently with remaining dressing.
- Arrange squash over greens. scatter cheese on top, gently toss ingredients.
Kasha Kale Pancetta
December 23, 2015
2015 Sunset, serves 4, 30 min prep
Pair with dry riesling (Trisaetum 2013 dry riesling-Willamette Valley)
Ingredients:
- Chicken broth- 2 Cups
- 4 TBS olive oil
- 1 Cup Kasha (roasted buckwheat)
- 3 oz diced pancetta
- 1 bunch kale (Tuscan/dinosaur/Lacinato or curly) trimmed from stem, sliced ½ in thick crosswise
- ¼ tsp red chili flakes
- 1 TBS lemon zest plus wedges
- ¼ tsp pepper
- top with poached/sunnyside eggs
Directions
- Broth, salt & 1 TBS oil – bring to a boil. Add kasha, cover & simmer 10-15 min. Let stand 5 min, then fluff with fork.
- Sauté pancetta in 12 inch fry pan, med heat until golden and starting to crisp 5-6 min. Transfer from pan to plate.
- Add kale and chili flakes to fat in pan, cook, stir often until kale turns bright green, about 2 min. Add lemon zest, salt & pepper, add water if pan starts to dry out. Stir in kasha & pancetta , add 2-3 TBS olive oil to moisten.
- Serve warm/at room temperature. Top with egg (optional) and lemon wedges on side.
Roasted Fall vegetables lentils and spices
October 27, 2015
Sunset 2015 serves 4-6, pre heat oven to 425°
- 7 TBS olive oil – divided
- 1 arbol or small dried hot red chili
- 1 large celery stick diced
- 2 small carrots diced
- 1 large onion, half finely chopped, half into 1 ” chunks
- 4 ½ tsp Garam Masala -divided
- 1 tsp diced fresh thyme leaves
- 2 tsp Dijon mustard divided
- 1 C black beluga or French green lentils
- 3 C vegetable/chicken broth
- 1 tsp salt
- 1 TBS honey
- 1 butternut squash (2 lbs) cut into 1″ chunks
- ½ LB small whole brussels sprouts
- ¼ C orange juice
- Crème frâiche
- in 5-6 Qt pot, heat 3 TBS oil in pot med-hi heat. Add chili, celery, carrots, finely chopped onion. Stir & cook until softened (5 mins). Add 2 tsp Garam Masala, cook 30 seconds. Add thyme and 1 tsp mustard, cook 1 minute.
- Add lentils, 3 Cups broth, ½ tsp salt. Cover and boil, then reduce heat simmer covered until lentils tender (40 minutes). Check to add more broth if needed.
- Use 9 x 13 baking dish. Whisk together: honey, ½ tsp salt, 4 TBS olive oil, 2½ tsp garam masala, 1 tsp mustard. Add squash, toss until coated. Roast 15 minutes, stir in onion chunks, brussels sprouts and cook until vegetables tender (15-20 mins)
- Drain excess liquid from lentil pot, discard chile, Stir in orange juice. Transfer lentils to shallow serving bowl. Spoon oven cooked vegetables on top, serve with creme frâiche
Midsummer potato plate
June 16, 2015
Nordstjernan 2015, Serves 4
Prepare potatoes, eggs and herbs on a large plate while potatoes still hot. No dressing, serve with sour cream or creme fraiche and herring.
- 1 LB potatoes, boiled, cut in half crosswise
- ½ red onion finely chopped
- chives (10 g) chopped
- fresh dill (10g) tear or chop coarsely
- 2 hard boiled eggs cut into eighths
- salt & pepper
Cook potatoes in salted water, drain. Place potatoes on plate, top with quartered eggs, sprinkle onions, chives and dill just before serving.
Spanish potato omelette
April 27, 2015
2002 use large non stick pan if possible. Serve as main dish or cut into squares as a starter.
- 1 LB dutch potatoes, sliced thin
- 1 onion sliced thin
- 4 eggs beaten
- 3 Tb or more of olive oil
- heat oil, add potatoes and onions, reduce heat, stir and cook 15 min.
- Remove onion/ potatoes from pan, mix with beaten eggs.
- add back into pan with 1-2 TBS oil, cook until set.
- turn omelette (use another pan or plate), cook for another minute.
Orzo with peas and sesame seed
April 27, 2015
Sunset 2015, serves 4
- 1 C orzo pasta, cooked according to package instructions
- 1 C fresh sugar snap peas, cut into 2 ” pieces
- ¼ C toasted sesame seeds
- 1 TBS each: minced fresh ginger, soy sauce, rice vinegar
- 2 TBS toasted sesame seed oil
- ½ C chopped cilantro
- Cook orzo, drain & coola bit.
- Blanch peas 2 min boiling water, drain, cool (don’t over cook so they stay green and a little crunchy).
- Toss & mix all ingredients together.
Spanish Potato Omelette
July 25, 2014
- 1 LB (yukon gold) potatoes sliced.
- 4 eggs well beaten
- 1 onion diced or thin slices
- 3-4 TB olive oil/butter
- chives
Heat 2 TB oil in large pan, add potatoes & onion, cook med heat until softened about 15 min. Remove from heat.
Combine eggs and potatoes in bowl, return to fry pan with 1 TB oil & 1 TB butter, cook med low heat 2 min until set.
Turn omelette over (use another pan or plate) and continue cook 1 min.
Sprinkle chopped chives on top.
Zander’s Bolognese Sauce
July 14, 2014
List ingredients: Use large cast iron fry pan
- Pancetta 4 0z
- ½ LB each: ground beef, mild Italian sausage (skin removed)
- 2 carrots coarsely chopped
- 2 celery coarsely chopped
- 2 shallots chopped
- 1 onion coarsely chopped
- 1 clove garlic (minced or TJs frozen)
- 2 – 28oz cans whole San Marzano tomatoes
- 1 6oz can tomato paste
- 2/3 C red wine
DIRECTIONS
- In large cast iron pan, brown pancetta then add ground beef and sausage until browned. Remove meat from pan leaving juices.
- Saute carrots, celery, onion, shallots until translucent, then add garlic. S & P
- Add tomato paste into middle of pan to “melt”
- Add 2/3C red wine to deglaze, reduce by half.
- Return meat to pan.
- Add 2 cans whole tomatoes, squeezed by hand to break up or coarsely chopped.
- Continue to cook on low heat until reduced.
- cook Orecchiette pasta, add sauce.
Gallo Pinto Rice and Beans
September 30, 2013
Traditional Costa Rican dish, serve with fresh sunny side eggs & fruit. Cast iron skillet. January 2008 from our days in Costa Rica: Monteverde, Heredia, Hotel Bougainvillea, Peace Lodge, Pacuare River rafting trip, Encanta la Vida – Cabo Matapolo on the Osa Peninsula.
Serves 6-8
- 3 Cups day old rice (brown short grain)
- 2 cups cooked black beans
- 1 onion finely chopped
- 1 red pepper finely chopped
- 1 or 2 celery stalk diced small
- 2 TB fresh cilantro finely chopped 3 strips bacon cooked, drained & crumbled OR use smoky paprika.
- 2 TB oil
- Salsa Lizano to taste (or mix of Worcestershire Sauce & Tobasco)
Saute onion, pepper,celery in oil on medium heat.
Add beans, cook 2 minutes more.
Add rice, cook 3 minutes more.
Add Salsa, cilantro, garnish with bacon crumbs.
Olsson Recipes 