Chicken cacciatore

1 - 5lb fryer cut into portion size pieces
one half cup olive oil
one half cup onions chopped fine
one tablespoon parsley, chopped fine
one quarter cup celery, chopped fine
2 cloves garlic, peeled, chopped fine
one bay leaf
one half teaspoon rosemary, chopped fine
1 cup dry sauterne, or:
       Substitute Chablis wine for the sauterne for a different flavor.
       Substitute Reisling wine for the sauterne for a different flavor.
one quarter teaspoon black pepper
1 teaspoon salt
one half cup instant rice
one half cup water

Rinse, then dry all pieces of chicken with paper towels. Heat the olive oil in a skillet with a tightfitting cover. Add the pieces of chicken and brown them well on all sides. Add the onion, parsley, celery, garlic, bay leaf, rosemary and wine. Reduce heat to simmer. Stir well. Sprinkle in the pepper, salt, and instant rice. Make sure that all of the rice is submerged in the liquid. Add the water, cover tightly, and cook at simmer for one hour. The chicken will be done when the thickest portions of the chicken can be pierced with a fork. Serve hot. Makes six servings

Variation:
Add 1 2-pound can of Italian style tomatoes and eliminate the last half cup of water.

chicken cacciatore

Technorati Tags: chicken cacciatore

Classic vinaigrette recipe

To create the best vinaigrette always ensure that you have the correct oil to vinegar ratio which is two parts oil to one part vinegar. This ratio can be adjusted slightly according to individual taste. For example, you may find that if you are using a balsamic vinegar the overall flavor of the vinaigrette may not be sharp enough, in which case the oil ratio may be reduced a little.

Your vinaigrette can be created by shaking all your ingredients in a glass receptacle with a lid. Oil, vinegar, salt, pepper and some freshly chopped herbs are all you need.

This type of vinaigrette is best used immediately. If you wish to create a vinaigrette that will remain stable for a little longer then it is suggested that you use an agent such as mustard to create an emulsion and prevent the oil and vinegar from separating too quickly. It is worth remembering that vinaigrette does not keep indefinitely and with that in mind it is preferable to make quantities that can be used within a short period of time.

You will need the following ingredients:

2 tbs of aged balsamic vinegar
2 tsps mustard of your choice – if unsure Dijon mustard would be an ideal
4 to 6 tbs of superior quality olive oil
Season with salt and pepper

Method:

The vinegar and mustard should be whisked together at a high speed. During this process the oil should be very gradually added. You will notice that the mixture will become opaque and will take on the appearance of thin cream or mayonnaise. This process can be completed by hand but if preparing at least three or portions of vinaigrette the use of a food processor is recommended. By using this method you will be able to keep the vinaigrette emulsified for up to three days. Be sure to keep any unused portion in the fridge.

vinaigrette recipe, classic vinaigrette, vinaigrette dressing

Technorati Tags: vinaigrette recipe, classic vinaigrette, vinaigrette dressing

Sample numerous varieties to see what kind of olives you like. You can take your pick from the salty, sweet, bitter, smoky or sour olives. There are even olives that are packed with Mediterranean herbs, thus giving it an ”herby” taste. Personally, my favorites are some of the green kinds (particularly the larger one), as it as a slightly bitter taste.

Here are some of the ways you can enjoy olives:

• Olive tapenade. This is very easy to make and yet is quite delicious. Tapenade is a spread which you can use to top dishes with poultry and fish, or as a sandwich spread or dip. Put some pitted olives in a food processor. Add some garlic, olive oil, plus seasonings you like. Blend these together into a paste. These can also be kept in the fridge for future use. 

 • Pasta with olives. You can toss chop some pitted olives, add minced garlic and tomatoes into some pasta. Add some fresh herbs for more flavor.

• If you are making chicken or tuna salad, you can also toss in some chopped olives.

• You can also eat it as it is, or combined with chopped and uncooked vegetables, such as celery or carrots. You can set these out on the dinner table for you to bite into even as you enjoy a Mediterranean meal.

olive samples

Technorati Tags: olive samples

Olive processing varies with each variety of olive, as well as the region which cultivates it. The texture, taste and color of the processed olives are also considered when processed.Olives are invariably harvested in the autumn. The pickers determine when and what to pick. Sometimes, they are harvested while they are still unripe and green. Some olives are also allowed to turn black and fully ripen before they are picked.

Sometimes black olives are not allowed to ripen. Instead, the green and unripe olives are processed so until they turns into black. This is done by using processing methods that expose them to the air.

The color of the olives is also changes by different kinds of processing methods. These include curing the olives in salt, water, oil and brine. Olives may also undergo fermentation. As a result, olives turn purple, red, black, yellow or brown.

Change in colors is not the only effect of processing. The texture of the olives’ skin may also be affected. The shiny and smooth surface may turn wrinkled and shriveled because of processing.

Olives come in a number of varieties and names. These offer different flavors, most of them tasty. Olives are also given creative names such as Manzanilla, Kalamata, Nyon, Nicoise, Picholine, Cerignola and Sevillano. These olive varieties also look differently and come in diverse sizes. Olives may taste acidic, sour, bitter or smoky.

Olives can also come whole or pitted. Currently, olives are produced in Morocco, Spain, Turkey, Greece and Italy. Olives provide great health benefits, as they contain a number of substances that promote health. These include polyphenols and flavonoids, which are great anti-inflammatory compounds and protect your heart against diseases, as well as improve your gastrointestinal health.

The different kinds of olives also come in different packaging. In the supermarket or your deli store, you will find olives in tins, glass jars and tinfoil bags. You can also buy olives by the barrel. These are small barrels that are sold by weight. Once you open the package, you must keep it in the refrigerator. Put these in an airtight container, especially if these are immersed in brine.

olives picked, olives processed

Technorati Tags: olives picked, olives processed

The unique gourmet taste of olives. Your first bite may not be as pleasant as you expect. Olives have a unique flavor that sort of grows on you. It may taste peculiar at first but the more you are familiar with how it tastes, the more you may be drawn to it. It is an acquired taste. But once you have it, make sure you keep someon hand, in air tight container or a jar.

olive flavor

Technorati Tags: olive flavor

Panzanella appetizer

In the poorest villages in southern Italy, a bread dish called Panzanella was made and served during the long hot summers when nothing was available to eat except stale bread, tomatoes, and basil. This simple recipe stretched the food during lean times. This bread dish gave families something nourishing and completely satisfying, yet still retained the distinctive intense flavor of Italian food.

Panzanella bread appetizer recipes are now being taught by chefs at culinary institutes and served in upscale restaurants, it has evolved beyond the lost heritage of the poor peasants who created it.

Panzanella
makes four servings

one loaf Italian crusty bread, preferably two days old
one half cup extra-virgin olive oil
two tablespoons extra-virgin olive oil
one tablespoon unsalted butter
four peeled and diced garlic cloves
five red ripe fresh tomatoes, chopped
one quarter cup high-quality Modena balsamico vinegar
2 cups basil, leaves sliced into 1/4″ slices
Sea salt and fresh ground black pepper

The oven will need to be preheated to 350°. Cut the Italian bread loaf into small cubes of about a half an inch. Bake the cubed bread in the oven for six to seven minutes until golden brown. In a large skillet heat two tablespoons of olive oil and butter over medium to low heat. After butter melts add minced garlic and sauté for about a minute. Do not allow the garlic to burn. And the brown with bread cubes to the skillet and mix with the garlic.

Using a large bowl place bread cubes tomato cubes and sliced basil. Salt and pepper to individual taste and allow to stand for a few minutes for the flavors to permeate throughout. Serve Panzanella in individual pasta dishes.

Italian panzanella 

Technorati Tags: Italian panzanella

Italian Bread with Eggplant Paste

1 bay leaf
4 peppercorns
2 cups red wine vinegar
1 clove garlic, peeled
1/2 tsp. salt
1 cup eggplant, cubed
3/4 cup pitted black olives
extra-virgin olive oil
16 slices Italian bread

In a saucepan, mix the garlic, salt, peppercorns, and bay leaves with two cups of red wine vinegar and bring to a boil. Cover and allow to simmer for 15 minutes. Add the eggplant and boil for about 2 minutes or until the eggplants are tender when pierced with a fork. Drain the mixture and allow to cool. Combine together the olives and eggplant and chop them together with a knife until you have a very fine paste. Now mix in the olive oil until you have a soft paste. Spread the paste onto the Italian bread and sprinkle with salt.

Serve immediately.

Italian Bread with Eggplant Paste

Technorati Tags: Italian Bread with Eggplant Paste

Fettunta (in Tuscany) or Bruschetta (in Umbria)

Regardless of given name, they are both slices of thick bread that are toasted by means of an oven, grill, or fire. The bread is then drizzled with extra virgin olive oil.

Simple Bruschetta recipe

18 pieces crusty Italian bread, 3 x 2 “, 1″ thick 
2 cloves garlic, peeled and cut in half 
18 fresh basil leaves 
1/2 cup extra virgin olive oil 
salt and pepper
2 large ripe tomatoes cut into 1″ thick slices and halved (about 1 pound)

Preheat oven to 375 degrees, or heat grill. Place the pieces of bread on the shiny side of a piece of aluminum foil or directly on the grill, and toast them for 10 minutes on each side, or until nicely browned. Arrange the basil leaves on a large platter. Rub both sides of the toasted bread with the cut garlic and place the bread on the basil leaves. Warm the oil in a small saucepan over low heat for 5 minutes. Do not allow it to boil. Pour the warm oil over the bread. Salt and pepper to taste. Place 1 half-slice of tomato on top of each slice of bread and serve immediately. Serves 6. 

bruschetta

Technorati Tags: bruschetta