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Archive for the ‘olives’ Category

 

Manicotti Spinach Ricotta

Manicotti are much larger than cannelloni and therefore much, much easier to stuff.  Personally, I approach the whole stuffing process with joyless abandon.  Not for me the delicate process of cake forks and backs of teaspoons to get the stuffing in the tubes; it’s a roll up the sleeves, hands in the bowl affair in my kitchen.  Although, I must confess, it was the ever resourceful Mr P who beat the prissy out of me one afternoon and a cannelloni stuffing competition, which he won hands down, if you’ll forgive the pun and since then I’ve followed his example.

This is a lighter version of the usual pasta al fourno, foregoing the buttery bechemel in favour of an extra wop of tomato sauce.  And that tomato sauce comes out of a jar, mind you.  I don’t think I’ll be the type to be making bathtubs of my own tomato sauce any day soon and a good quality jar of ye olde tomato sauce does the trick perfectly.

*I used provolone on the top because it’s what I had on hand, but a good mozzarella would be wonderful as well.

** This recipe makes a full lasagna dish worth, enough for 4 – 6 people, so divide proportionately if you want, although it makes great left overs and freezes well too.

Manicotti Spinach Ricotta2

Spinach and Ricotta Manicotti with Sundried Tomatoes and Olives 

Olive oil
1 Onion (I used spanish red) finely chopped
2 cloves garlic, minced
1 bunch spinach (about 250g), washed and chopped
¼ tsp Garam Masala
½ tsp Nutmeg
10 sundried tomatoes (in oil), drained and chopped
2 Tbsp ground flax
⅓ cup black olives, chopped (I used little nicoise)
½ cup pine nuts
500g ricotta, drained
salt and white pepper to taste
1 jar tomato pasta sauce (I used tomato and basil)
provolone and parmesan, grated – enough to cover dish

– heat olive oil in a large skillet and saute onions and garlic until tender. Add spices and cook until fragrant.

– add spinach in batches, to reduce size, and saute until wilted.  Allow to cool for a few minutes.

– transfer spinach mix to a large mixing bowl, add tomatoes, flax, olives, pine nuts and mix well.

– mix in ricotta with a wooden spoon, breaking it up as you go to form a creamy mess.  Season to taste.

– butter a large casserole or lasagna dish and pre-heat the oven to 350˚F

– spread about ⅓ tomato sauce on bottom of dish.

– stuff each manocotti with spinach filling and place on tomato sauce base.  Continue until dish is full.

– top dish with the rest of the tomato sauce and top with the two cheeses.

– bake in the oven for 45 mins, until pasta is tender.

Manicotti Spinach Ricotta3

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Duck Breast with Green Olives and Rosmary

We’re having our first snow here in Toronto. Big, fat flakes have been falling all day and the temperatures are just right to allow for picture perfect moments: cold enough that the snow doesn’t instantly turn into boot-eating slush but warm enough to allow a certain amount of frolicking in the streets. A cookie baking kind of day, which is exactly where I tend to go once I’ve finished this post. I’m thinking something spicy-autumny, not quite Christmasy. Too early for that kind of talk. We’ve still some Autumn dishes to get through in my house! Even though one must admit to oneself, even if one thinks one can forestall the moment by buying butternuts and plums at the market, that the Winter is not only on it’s way but parking it’s car in the drive and walking up the path to the front door. And once one has admitted the close proximity of Winter, one can quite gladly take the Canada Goose Coat out of it’s box, fluff it up and actually enjoy the snow outside. The fabulous Mr P and I are so equally and utterly in Smit with our Canada Goose coats, that when we see other “Ducks” on the street we share a little glance of smugness and glee.

And speaking of duck…

Duck still seems like a fairly exotic dish to me. Growing up, poultry consisted of Chicken, Chicken and, um, Chicken. That said, duck isn’t any more difficult to deal with than Ye Olde Chicken and since it’s a readily available thing at the butcher these days I tend to keep a portion or two lying around for sudden inspiration. Like this. Mr P got his hands dirty in on this one, though it was almost a case of Two many cooks spoiled the duck. Do we chop the raw duck first and then fry it, or fry it then chop it. How thick should the slices be? Should we remove the fat before cooking it? After cooking it? At all? In the end, after a small glass of wine and some introspection the following happened.

*note: it’s really worth getting a fresh, egg pasta for this. I’m not patient enough to make my own (yet) but I made sure to get the best I could find. Why waste the duck on industrial spaghetti, is my thinking…

Also, I got the olives from “the olive guy” at the market, but you can really use any olives you prefer.

Duck Breast with Green Olives and Rosmary

Duck Breast with Rosemary and Green Olives

2 duck breasts, with fat on
Dried Rosemary, about 1 + ½ tsp
Fleur de sel
1 onion, finely chopped
1 clove garlic, minced
Roasted Green Olives, about
⅓ cup
Good, fresh pasta, enough for 2
2 Tbsp good basil pesto
– Rinse the duck breast and pat dry with paper towel

– with fat side lying up, cut through the fat in gashes about 1 inch apart

-season breast with salt and Rosemary, making sure some rosemary is in the cuts

-fry duck breasts in a non stick, heavy bottomed pan for about 2 – 3 minutes on each side until meat is browned and fat is brown and starting to get crispy. Remove from heat and cool until handle-able. Slice the breast into ½ inch thick slices. They should still be quite raw in the middle.

– put the pasta on to cook

– In the duck fat left in the pan, fry the onion and garlic until caramelised. Add duck breast and olives and cook until meat is cooked, about 5 mins.

– Drain pasta and add to the duck, along with the pesto, mixing well before serving. Add some olive oil if you think it needs it (I found the duck fat more than enough lubrication)

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Bell Peppers, multicoloured

Peppers!

Sometimes we bite off more than we can chew. Did you ever, as a child, put an entire hard boiled egg in your mouth at a picnic, and then sit there (knowing your Mother could see you) and realise you couldn’t spit it out, abut couldn’t chew and swallow it all either? Oh the dilemma.

I was irresistibly lured to a table at Saturday’s market covered in punnets of brightly coloured sweet bell peppers. Poor Mr P already had the glazed over eyes of a pet chihuahua being dressed up in frills again, when I spotted them down the isle and uttered a wee whoop of excitement. So, to inspire a second wind of Excitement and Vigour for all things shopping, I sold the idea of buying yet more produce to have to lug home by mentioning some magic words: Stuffed Peppers, and, Minced Beef. Oh, that brought the twinkle back long enough to persuade him to help find the prettiest and shiniest peppers by far.

But now I was committed, through the Kharmic backlash of my own desire for all things shiny, to actually make the damn things. I decided against the mince in the end, simply because we’d had quite the culinary weekend and I felt like something more, well, simple really. Of course, having not made stuffed peppers in many a year, I’d forgotten just how long they take to make, the results of which were that we only ended up eating our dinner at ten last night! Well, at least it was good. And shiny.

Note on the recipe: I used 3 anchovy fillets in the recipe, but in retrospect it could have used an extra 3.

Bell Peppers Stuffed With Wild Rice, Tomatoe, Chard, Anchovy and Olives

Sweet Bell Peppers stuffed with Wild Rice and a Mediteranian Medley

Wild rice to make 1 cup when cooked (I used ⅓ cup grain)

4 medium sized bell peppers

2 Tbsp Olive oil
2 Shallots, chopped
2 cloves garlic, minced
2 Tbsp tomato paste
2 large tomatoes, chopped
Small bunch Swiss chard, 5 or 6 stems, chopped
10 Kalamata olives, pitted and coarsely chopped
3 anchovy fillets, chopped
handful finely chopped Italian parsley
about ⅓ cup chopped fresh basil
80 ml grated parmigiana or Parmesan
salt and ground black pepper to taste

about 1 cup chicken stock

– start by putting the rice on to cook and pre heating the oven to 380˚F (wild rice can take longer to cook, mine took 45mins) when done, remove from heat and set aside.

– carefully slice the tops off the peppers, keeping them intact. remove all the seeds and inner squishy stuff. Wash inside and out and put aside.

– heat the oil in a saucepan over a medium heat, add shallots and garlic. Saute until translucent.

– add tomato paste, cook stirring for a few seconds then add tomatoes and swiss chard. Allow to cook until soft, about 7 or so minutes. Remove from heat

– In a large mixing bowl, mix rice, tomato sauce and the rest of the ingredients (excluding the stock), leaving about 2 Tbsp of the cheese aside.

– season to taste.

– arrange peppers bottom down in a greased, oven proof dish. Fill with rice mixture, sprinkle with remaining cheese and place tops on top.

– pour stock into the dish and bake for about 1 hour in the oven, basting with the stock every 20 mins to keep the veg moist on top.

Bell peppers

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Eggplant with Sicilian Salsa

I never new much about eggplants growing up. The reason, I found out when my parents visited us here in Toronto a while ago and I was doing all the cooking, is that my Dad abhors this beautiful, delicately flavoured fruit and so we never had it in the house. Oh, the disappointment of not being able to make my Iranian Eggplant and lentil stew, flavoured with pomegranate and fresh mint for them during their time here.

It was the colour of the skin which first attracted me to the eggplant a few years ago.  That rich, almost black shade of purple, so mysterious and reminiscent of stories of Arabian Nights and Vincent’s Starry Sky. I  tried a bunch of things with the Aubergine, fumbling around for a while not knowing what to do with it.  Do you eat it raw?  Do you put it in a stir fry?  Until I got to know it a bit better, did a bit of reading and discovered a few ways of turning it’s slightly rubbery, raw flesh into the creamy, flavoursome meal it can be.  I still hold hope that one day, perhaps, I’ll be able to twist me ol’ Dad’s arm and make him change his mind about this yummy food.

Eggplant with Sicilian Salsa Sicilian salsa

1 large, firm eggplant, sliced into 1cm slices
Salt
Olive oil for frying

⅓ cup black nicoise, pitted
1½ Tbsp small capers
3 anchovy fillets
1 shallot
2 cloves garlic
1 Tbsp fresh thyme leaves

1½ cups bottles tomato pasta sauce, heated

¼ cup pine nuts, toasted

goats cheese

Polenta – made as per packet instructions and kept warm

– place slices of eggplant on paper towel and salt. Leave for half an hour to sweat. Dry with paper towel.

– place olives, capers, anchovy, shallot, garlic and thyme in a processor and blitz until finely chopped but not paste. Or chop all ingredients finely by hand and mix. Refrigerate for half and hour to allow flavour to develop.

– fry eggplant in olive oil in batches until lightly browned and tender. Add more oil as needed and drain on paper towel.

– place a serving of polenta on plate. Add a slice of eggplant, top with tomato sauce and repeatto use 3 or 4 slices of eggplant.

– top with about 1½ Tbsp goats cheese. Grill for 6 or 7 minutes under a hot grill, until cheese starts to bubble slightly.

– remove from oven and garnish well with salsa and pinenuts

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