Green Bean and Cannellini salad
July 8, 2017
All vegetables, Sunset 2016 6 svgs.
INGREDIENTS AND DIRECTIONS: TOSS TOGETHER
- 2 C fresh cooked shell beans – Cannelini or cranberry or 14 oz can Cannellini beans or chickpeas rinsed & drained.
- 6 oz green beans trimmed into 1 ” pieces- blanch if desired.
- ¼ C fresh parsley leaves
- ¼ C olive oil
- 3 TBs chopped chives
- 2 TBs chopped capers
- 1 TBs lemon zest
- 2 Tbs/juice 1 lemon
- ½ tsp Aleppo pepper (or mild crushed red pepper flakes)
Inma’s Chicken
September 25, 2014
Inma, IHS exchange teacher from Spain 2002. Bake 350° 25 minutes
- 2 lbs chicken (sautée 5-10 min) in olive oil
- lay in casserole
- cover each piece with Jarlsberg cheese
- pour 1 cup cream over chicken
- place 3 capers on top each piece chicken
- Bake in 350° oven 25 minutes.
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.
Cast Iron Pan Roasted Chicken
May 7, 2012
NYTimes 2012 Bake at 500°, approx 35 minutes (may need to use fan to clean out smoke in kitchen)
Preheat cast iron skillet in 500° oven
- 3 -4 lb whole chicken – room temperature.
- ½ tsp black pepper, 2 tsp kosher salt: rub over outside of chicken
- lemon -slice/quarter and place inside chicken
- olive oil to drizzle over chicken before roasting
- 5 garlic cloves mashed & peeled
- 1 TB capers
- 1 bunch ramps 6 oz separate bulb from green leaves (wild leek, garlic flavor, from east coast-spring time)
Splay chickens legs (cut skin & break bones to push legs flat so the thigh meat is flat on the pan.Place whole bird back side down in skillet. Bake at 500, 4½ Lb for 45 minutes, 3lb 35 minutes.
- Roast chicken for 30 minutes, THEN add ramp bulbs, garlic & capers, stir to coat with juices. Roast 5 min more, stir, continue cooking until chicken no longer pink (5-15 min more). Remove from oven, add ramp leaves.
Olsson Recipes 