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.
Hearty tomato onion poached egg soup
July 8, 2017
make soup stew ahead, then heat to poach eggs. Use Country rye bread toasted (Odesssa rye or new york rye). Cook in Dutch oven (cast iron or steel).
INGREDIENTS: 4 medium onions thinly sliced, 1 stalk celery finely chopped, ½ C white wine, 28 ounce can whole tomatoes, 1 fresh red chili finely choppedor dried chili flakes (optional), 2 C broth, 4 eggs, 4 toasted slices country bread, ½ C parmesan or pecorino.chopped parsley .
DIRECTIONS:
- Heat oil in Dutch oven, add thinly sliced onions & celery. cook until tender ~ 15 min.
- Increase heat to medium, ad ½ C white wine, simmer ~ 4 min. Add canned tomatoes and juice – use hands or spoon to crush whole tomatoes, add chilis, 2 C broth . Simmer uncovered 45 min to reduce.
- Crack eggs gently one at a time to poach until whites cooked but yolk runny. 3-6 min.
- Place toasted slice of bread in each bowl, spoon poached egg on top, add soup. Sprinkle with grated cheese and 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
Aperol spritz cocktail
July 5, 2017
WSJ July 2017
usual aperol spritz is 3:2:1. 3 parts prosecco, 2 parts aperol, 1 part soda water, over ice, slice of citrus garnish esp orange or pink grapefruit.
To make a pitcher to serve 8-10 . Add ice cubes to glasses or to pitcher.
- 1 (750 ml) bottle Aperol
- 1 (750 ml) bottle prosecco or sparkling rosé
- 3 c fresh pink grapefruit juice
- 8 oz/1cup tonic water
notes:750 ml = 3 cups
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
Shakshuka
June 19, 2017
Served by Cam at Easter 2017. Poached eggs. Use large cooking pot/dutch oven – works better than frying pan – deeper. Serves 4
INGREDIENTS
- ¼ C olive oil
- 3 jalapeño peppers (stemmed , seeded, finely chopped)
- 1 small onion chopped
- 5 cloves garlic
- 1 tsp cumin
- 1 TB paprika
- 1 28oz can whole pulled tomatoes ( San Marzano ). Empty contents into bowl and crush with hand, add ½ C water.
- 6 eggs
- ½ C feta (sheep milk)
- 1 TB chopped parsley
- Toasted whole wheat country bread or pitas.
DIRECTIONS
- Heat oil in pan over med-hi heat. Cook chilis & onions until soft & golden brown ~ 6 min. Add garlic & spices, stir 2 min.
- Add crushed tomatoes & water. Simmer until thickened about 15 min.
- Poach eggs: add eggs over sauce. Cover and cook until yolks set ~ 5min. Use large spoon to baste egg whites with tomato mixture. Gently serve into bowls/plates, top with feta & parsley.
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
Chickpea soup
April 24, 2017
serves 4
INGEDIENTS
- 1 large onion sliced thin
- 1 medium fennel sliced
- olive oil
- 1 large carrot, cut lengthwise and sliced
- 3 celery stalks sliced
- 1 TBs tomato paste
- 1 C white wine
- one 14 oz can Italian plum tomatoes (or 24 oz marazano tomatoes – reduce broth to ~ 3½ C)
- 1 TB chopped oregano
- 2 TB chopped parsley
- 1 TB thyme
- 2 bay leaves
- 4 ½ C broth
- 2½C cooked chickpeas (canned or fresh cooked)
- 4 TBs pesto
- optional: fresh basil leaves; 2 large slices stale sourdough bread broken into pieces, drizzle olive oil, bake 10 min)
DIRECTIONS
- In large pot on medium heat, sauté sliced onion & fennel in 3 TBs oil 4 mins. Add sliced carrots & celery cook 4 min more. Stir in 1 TB tomato paste, add 1C white wine and cook 1-2 min.
- Add canned tomatoes with juice, herbs, broth & salt & pepper. Bring to boil, reduce heat to simmer, cover, cook 30 min.
- 10 min before serve soup, crush some of chickpeas, add to soup, simmer 5 min. Add toasted bread, cook 5 min more.
- Ladle soup into bowls, spoon pesto in center & drizzle with olive oil.
salad dressing apple cider vinegar
April 9, 2017
serves 4-6
whisk together:
- 1 TB Dijon mustard
- 1 tsp honey
- 2 TB apple cider vinegar
- 2 TB walnut oil
- salt & pepper
or
- 1 TB Dijon mustard
- 2 tsp honey
- 4 TB apple cider vinegar
- 2 TB walnut oil
Olsson Recipes 