for your info...
Measurements :
# - Pound
G- Gallon
Q - Quart
P - Pint
C - Cup
T - Tablespoon
t - teaspoon
oz - ounce
ea - each
These are common terms you'll see throughout our recipes:
al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly
Kalamata Olives
Parlsey
evoo
salt
white pepper
pepper
capers
anchovies
garlic
lemon
INGREDIENTS
method
1. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and spices. Pulse 2 to 3 times until coarsely chopped.
2. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Enjoy!
Olive tapenade
1 1/2 C
1 1/2 T
1/4 C
1/4 t
1 t
1/2 t
3 T
1 t or 2 anchovy filets
3 cloves
1/2
INGREDIENTS
1. Start by softening beets in boiling water. After 30 minutes remove the beets from water, peel them, shred them, and set them to the side for later. You can also roast the beets in the oven on 400 F for 45 minutes, be sure to coat each beet in olive oil and wrap them in foil if you are going to roast them.
2. Begin the risotto by heating up olive oil, onions, and garlic in a wide pot on medium heat. Cook until soft and fragrant.
3. Add in rice and wine. Stir until wine is absorbed by the rice. Then stir in 1/2 cup warm broth and a bit of the beets, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth and beets, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.
After that, stir goat cheese into the risotto. To finish the dish, drizzle some balsamic glaze, crack some black pepper, and crumble from goat cheese on top.
Goat Cheese
Beet Risotto
beets
chicken broth
yellow onion
garlic
olive oil
Arborio rice
dry white wine
balsamic glaze
salt
black pepper
goat cheese
3 cooked beets
3 1/2 C
1 (finely chopped)
2 cloves (minced)
1/4 C
2 C
1/2 C
1 T
1 t
1/2 t
1/2 C
method
INGREDIENTS
method
1. Place a large skillet on the stovetop over medium-high heat to warm.
2. Place the peppers in a mixing bowl and drizzle them with olive oil and a healthy sprinkle of sea salt. We also like to add a bit of home-roasted peppercorns or white pepper for a kick. Toss the peppers until they are evenly coated.
3. Transfer the peppers to the skillet, the peppers should start to sizzle immediately. Cook the peppers without moving them for a few minutes so they char on each side, about 3-4 minutes on each side
4. Transfer the peppers to a plate and sprinkle with extra salt and serve immediately! Best served with sauce or an aioli on the side!
Roasted Shishito Peppers
shishito peppers
evoo
sea salt
coarse salt
1 package
1/4 C
1 t
to garnish
