foodessa

Showing posts with label Olives. Show all posts

Lemon Olive Parmesan Parsley Pasta lightness

Lemon, oil and Parmesan flavoured pasta gets tossed with parsley and olives.
A dish that's fresh, tasty and light just like the Summer's wind.

Not much time in the kitchen lately...
however nature parks have grasped my attention.

This one park in particular is a unique stage of Summer freshness and colours abound.

A botanical garden and small animal farm found in Laval named...
'Parc de la nature'...just a bridge from Montreal.

If ever you have a chance to make it to this nature's splendour...
you will surely build memories with your friends and family.

Take a ride and have some fun!

Don't forget to organize yourselves a wonderful picnic.

Having made a multitude of fresh pasta dishes, this one for some reason stands out.
Tweaking it a few times has pushed me to really want to share it with you.
A few very simple ingredients, however, quality is key...don't cheat this one.

Lemon Olive Parmesan Parsley Pasta lightness

serves 4 meal size or 6 entrees

Printer Version

INGREDIENTS:
(American/ Metric measures)

. ~1lb. (500g) dry, short pasta (small springs 'rotini' preferred)
Mix:
. 1/2 cup (125ml) e.v. Olive oil
. 1 cup (80g) Parmesan cheese, grated, packed
. 1 medium lemon, finely zested
. 1/4 cup (60ml) fresh lemon juice
. 2 cups (40g) fresh parsley or basil, loosely packed, finely minced
. 30 large, canned, black olives, pitted, sliced
. 1/2 tsp. (2.5ml) sea salt (plus more for boiling water)
. 1/4 tsp. (1.25ml) granulated garlic powder

garnish: extra Parmesan cheese

PREPARATION:

1. Prepare a large pot of generously salted boiling water.
2. Meanwhile, in a large bowl, whisk together ALL of the MIX ingredients . Set aside.
3. Cook the pasta 'al dente'. Then, reserve 1/4 cup (60ml) of the cooking liquid before draining the pasta.
4. Toss the pasta into the large bowl as well as blending in the reserved cooking liquid. Temporarily cover the bowl so that the flavours have time to seep into the pasta.
5. After, about 5 minutes, plate and garnish with a some more grated Parmesan cheese.

Variation: Add a few crushed capers with a little roasted garlic.

Here’s to sharing light recipes and keeping it...
simple so that we enjoy the outdoors more often.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

SEAFOOD Splurge with ARTICHOKE Salad

A lunch splurge on...
smoked salmon, lobster and sparkling wine.

How could I not label this as the splurge...

and maybe, not for the reasons you may be imagining.

We had just come off a very long morning of tasks and errands.

Our last stop was the fish specialty store where

we thought of getting some live lobsters.

Usually, we'll cook them just to our liking and even

make a tomato lobster ragout from the shells...

which we incredibly look forward to.

Now, that would be making good use from what

I consider a more than the usual pricey treat.

Instead...we both gave a gawking eye to the lobster tails

which were all cooked...de-shelled and ready to be plated.
Hubby and I had never truly felt the need to
be this lazy about preparing lobster before.

According to the fish monger...

they were cooked just perfectly with a touch of sea salt.

He did make it very difficult to resist such an offering.

Hubby and I gave each other a quick nod of approval and instantly

decided to pay the premium for not having to do the work ourselves.

Ohhh...and did we feel it at the cash register...

the hourly plumber came cheaper by weight.

Now, this is certainly way out of character for me.

Other than not making my own pasta or bread (temporarily for sure)...

I pretty much do everything else from scratch.

I do, however admit to having felt exhilarated
at the thought of a less labour intensive lunch.

Those lobster tails were soon to be on our table without

the time-consuming cooking and de-shelling mess.

Hubby was especially thrilled about this decision.

He particularly shudders when shellfish has to be cleaned...

it's really not appealing to him...how convenient...isn’t it?

In addition to the lobster...which should have been enough...

the Alaskan smoked salmon was reaching out to us as well.

So, what the heck...we went for the whole enchilada.

All there was missing was tender tiger shrimp.

We both decided to hold back on those for this specific meal.

Did I mention how reasonable we were?

When we got home...there were certainly no plans on

how we were going to eat these goodies of ours.

We had purchased a loaf of artisanal olive bread and

we were figuring a little sauce on the side...

a glass of sparkling Portuguese white wine 'Vinho Verde'

... and we had ourselves a great lunch snack.

Did I mention how fatigued we were?

Well...this is what we exhausted foodies turned out with

a little love for the food we've been blessed with.

I guess, with being grateful and all, we just can't help ourselves
when preparing our next meal...especially with seafood.

Enjoy this refreshing salad mix that we created on the spot.

It turned out surprisingly and spectacularly delicious.

Tangy Artichoke Lobster Salad platter
serves 2 persons
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(American / Metric measures)

... Salad ingredients:
. 1 can of artichokes (separate bases apart)
. 1/8 cup (20g) lobster tails (sliced off and chopped from tail bases)
. 1/8 cup (25g) pickled ginger * (chopped)
. 1 tsp. (5ml) capers (crushed)
. 1/2 tsp. (2.5ml) Dijon mustard
. 1 tbsp. (15ml) extra virgin olive oil
. a few thinly sliced pitted black olives
. 1 small squeezed wedge of lime
* Pickled ginger: If you can manage to find this brand from ‘the Ginger people’...
it would be well worth your search. Ever since I’ve discovered it...I can’t seem to do without.
Blend all these salad ingredients together and you’ll
have a tantalizing seafood artichoke salad in no time.
***
...the Platter consisted of:
. 2 lobster tails (split in two)
. 8 slices of smoked salmon. a lime (cut into small wedges)
. a few leaves of curly lettuce
. 4 big steamed broccoli florets
. a big handful of pitted black olives
. artichoke bases to hold some garnish

. a side of olive artisanal bread
. some 'Pindjur' (or a roasted pepper purée) to fill the artichoke bases
***

Assemble your plate as is shown on photo or create
your way through a wonderful presentation of your own.

No matter how you put this platter together...
it will certainly be refreshing and delicious.
Especially, if your meal is accompanied by this mildly sweet
sparkling Portuguese...‘Vinho Verde’ from Aveleda Fonte.

We certainly thoroughly enjoyed our splurgy lunch.

I hope you also have a chance to experience such a delightful platter soon.

Buon appetito and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are other inspired ENTREE based recipes that may interest you:

. EDAMAME spread on VEGETABLE SHRIMP

. Turkish inspired Feta Bean Dip Delight

CAULIFLOWER mushroom Farfalle PASTA

CAULIFLOWER mushroom 'Farfalle' PASTA

Great pasta dish.

Just a HANDFUL of ingredients to cook in 30 minutes or less.

A few fresh main ingredients and you're good to go.

Keep in mind that when we say MAIN INGREDIENTS...

it does not take into account the regular typical add-ins:

seasonings, garlic, onions, water or alcohol as part of the list.

Discover the basics of cooking with just a handful of easily found

ingredients leading up to a very quick meal in 30 minutes or less.

I may, at times introduce a little something out of the ordinary...

usually added in as an optional if you'd like to get that special taste.

Before we begin putting all this together...

A little something on the star ingredient of this recipe:

CAULIFLOWER...

. It's part of the important disease fighting cruciferous family of vegetables.

. It has very few calories: 30 calorie per cooked serving / 24 calories in its raw state.

. It's a very good source of daily required fibre.

. Its also endowed with plenty Potassium and Vitamin C.

Color variety:
. White to Ivory, creamy Orange and very interestingly Pinkish Purple.

Note: For those who never had the pleasure of cooking with the latter...it will turn your meal in a very beautiful colored hue of purple. It makes for a very pleasing and interesting presentation.

Buying tip:
. Look for a firm, heavy weighted and compact head of florets. Avoid any that are past their peak of freshness depicted by unsightly brown spots.
. The surrounding leaves should be a tender and fresh looking green.

Storage tip: Wrap the whole unwashed head with a paper towel (which will absorb the humidity) and place in a closed plastic bag. It will easily keep for about 5 days after purchase.

Note: By using it as soon as possible...you will avoid those nasty looking brown spots.

***

Therefore, armed with all this good info...
are we ready to look at the recipe?

CAULIFLOWER mushroom...
bowtie 'Farfalle' PASTA

Serves 4

Printer Friendly Version

INGREDIENTS:
(American / Metric measures)

. 1 large, sweet onion, chopped
. 1 container (~10) fresh mushrooms
. 3 Tbsps. (45ml) each: olive and vegetable oils
. 1 red bell pepper
. 1 small head of cauliflower (cut in florets)
. 1 big garlic clove, minced
. 1/8 cup (30ml) of Sherry (fortified wine)
. 16 Kalamata olives (pitted)

Seasoning:
. 1 tsp. (5ml) sea salt
. 1/2 tsp. (2.5ml) garlic powder
. 1/4 tsp. (1.25ml) each of these dried herbs: basil, oregano, marjoram, tarragon, rosemary
Note: As mentioned before...there's no need to panic if you don't have all of these on hand. Substitute within good judgement.
. 1 lb. pkg. (500g) bowtie 'Farfalle' pasta (or other type: 'Penne' or 'Rotini' will do)

Garnish: grated Parmigiano and / or pecorino Romano cheeses
Note: do not forget to reserve 1 cup (250ml) of pasta water

PREPARATION:

1. Prepare a big pot filled 3/4 of the way with water. Set aside

2. Dry clean the mushrooms with a paper towel and slice. Set aside.

3. Peel and chop the onion. Set aside. Repeat by chopping the red pepper. Set aside. Same for the garlic clove.

4. In a big high skillet/ pan...set the heat to medium-high...add and sauté the mushrooms for about 2-3 minutes. Take out and set aside.

5. Add the oils...then the chopped onions. Sauté and caramelize for about 10-15 minutes while you prepare the rest.

6. Cut away the florets from the stem of the cauliflower (which can be chopped in small pieces)...wash and drain. Set aside.

7. Pit the kalamata olives...slice off each ends and sides. Set aside.

8. Back to cooking: Add the garlic, red pepper...sauté for about 2 minutes. Add the cauliflower florets...toss into the mixture. Sauté for about 5 minutes...at this point pour the Sherry. As you witness the evaporation...wait a minute, add the seasoning and then cover with the lid slightly ajar.

9. Meanwhile, turn on the heat to start boiling the pasta. Add 1tsp. (5ml) of sea salt (optional). Start boiling the pasta. Very important for later: Remember that at 3/4 of the way through cooking...you'll have to hand strain the pasta into the cauliflower mix...adding to that, the reserved pasta water.

10. Right before starting to add the pasta...put the mushrooms back in and add the olives.

. With a slotted spoon or strainer take out the pasta as you add it into the mix. Toss and envelop the pasta with the flavours. Add the reserved water over top...and cover at medium-high heat. When the water has dried up...it's a sign that the flavours have seeped in while the pasta finished its cooking process.

Add some grated cheeses
and it's ready to serve.

Believe me when I say, that even the
non-enthusiasts of cauliflower will
absolutely devour this meal ;o)

Buon appetito and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.