Genevrier des Sud
February 27, 2014
Genévrier … NYT 2013
- pinch of ground cadamom
- 2 oz Hendricks Gin
- Tonic water
- slice grapefruit
- 1 basil leaf (clapped/pressed to release flavor)
Fill tall cocktail glass with ice, add cardamom, gin, top with tonic water.
Garnish with grapefruit slice and basil leaf.
Carrots in Marsala
January 17, 2014
Williams Sonoma savoring Italy, 30 min, serves 6.
- ¼ C unsalted butter- melt on med-low in large frying pan
- Add 1 chopped shallot, sauté 2 min
- Add 1 LB carrots, ¼ ” slices, reduce heat to low, cover, cook 20 min. (add water if they begin to burn)
- Add ¼ C dry Marsala, cook uncovered until it evaporates, about 3 min.
Venison stew tomatoes & capers
January 17, 2014
From Williams Sonoma savoring Italy. 2-3 hours, cast iron pot, stove top. Serves 4
- 3 lbs venison meat cut into 2″ pieces: dust with flour (½ C) – salt & pepper to taste
- 2 TB unsalted butter & 1 TB olive oil. Heat in cast iron pot, over medium heat brown meat (about 15 min). Transfer meat to a plate, set aside.
Over medium heat soften chopped vegetables & pancetta (about 5 min):
- 2 oz pancetta
- 2 carrots
- 1 celery stalk
- 1 yellow onion
- 1 clove garlic
- 2 TB parsley
- 4 fresh sage leaves
- 1 tsp fresh rosemary
Deglaze pot with 1 C white wine: simmer and stir with wooden spoon about 1 min.
Return venison to pot, add following and cook, covered on low 2 hrs:
- 2 C meat stock
- 1 C chopped tomatoes (if use 14 oz can, use juice from can with meat broth to make 2 C broth)
- 1 TB capers chopped
- 2 whole cloves
Remove meat with slotted spoon. Use hand mixer to puree sauce. If sauce too thin, boil to reduce. Return meat to pot, sprinkle with chopped parsley.
Layered Green Salad
December 28, 2013
Ten layers, serves 8-10, make overnight. Use high glass bowl so you can see the layers from the side.
From the bottom up, first layer:
- Romain lettuce sliced thin, line bottom of bowl
- Bunch Green onions, slice thin and scatter over lettuce layer.
- ½ LB mushroom, sliced thin, arrange some around edge to show.
- 8 oz can sliced water chestnuts.
- ½ red pepper sliced thin.
- Celery sliced.
- Pack of frozen green peas sprinkled over salad.
- 3 hard boiled eggs, coarsely chopped, mostly in center.
- ¾ LB bacon crumbled along side of eggs
- Tomatoes cut into wedges on top – final layer 🙂
- Add favorite dressing or leave on side for each to add their own.
Turkish Red lentil soup
December 14, 2013
WSJ dec 2013 (Ana Sortun) 35 min Serves 4-6
3 TB butter
1 onion finely minced
1 red pepper finely diced (or cabbage/pumpkin/carrot/apple or squash)
2½ TB tomato paste
1 TB ground cumin seeds
1 ½ C red lentils (rinsed and drained)
8 C water
salt
¼ C fine ground bulgar
1 TB dried spearmint (not fresh)
2 tsp red pepper flakes or Aleppo (or Maras) pepper
2 tsp sumac (optional)
¼ C Greek yogurt
¼ C pomegranate seeds
- Melt 1 TB butter in pot, on medium heat, sauté onion & red pepper until softened (5 min)
- Stir in tomato paste and cumin, cook 2-3 min until aromatic
- Add lentils & water, bring to a boil, reduce and simmer 10-15 min until lentils tender
- Add bulgar, simmer 8 min until grains increase in volume (consistency of porridge)
- Add remaining butter, mint,red pepper and sumac. Once butter melts, salt to taste.
- Ladle soup into bowls, top with dollop yogurt, sprinkle pomegranate seeds.
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.
Red wine vinaigrette
September 30, 2013
- ¼ C red wine vinegar
- 1/3 C olive oil
- 1 tsp Worcester sauce
- ½ tsp Dijon mustard
- 1 garlic clove pressed
- ¼ tsp salt
- ½ tsp pepper
Tapas chicken drumsticks
June 17, 2013
- 2 – 3 lbs chicken drumsticks
- seasoned flour to coat chicken pieces
Toss chicken & coat in flour
- ¼ C olive oil
- 2 TBs butter
Heat oil & butter in cast iron pan, cook chicken until golden, turning to seal all sides.
- ½ C white wine
- ¼ C chicken broth
- 3 tsp crushed garlic
- 1 TBs chopped parsley
Add wine, broth, garlic & parsley to pan, simmer to reduce liquid by half.
- 1 TB sherry
- 1 Tbs brandy
Last, add sherry & brandy. Refrigerate/freeze , reheat in oven. Garnish with fresh chopped parsley.
Olsson Recipes 