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Citrus Salad with Fried Rosemary and Olives

Citrus Salad with Fried Rosemary and Olives

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Recipe Preparation

  • Pour vegetable oil into a small heavy saucepan to a depth of 1 inch. Prop deep-fry thermometer in oil so bulb is submerged; heat oil over medium heat to 350°. Add four 3-inch rosemary sprigs to oil and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towel-lined plate; season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peel and white pith from 6 blood oranges and 6 Cara Cara oranges. Cut crosswise into 1/2 inches rounds; arrange on a platter. DO AHEAD: Oranges, rosemary, and olives can be prepared 6 hours ahead. Cover and chill orange slices. Separately store rosemary and olives airtight at room temperature.

  • Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 200 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 115 Carbohydrates (g) 24 Dietary Fiber (g) 5 Total Sugars (g) 18 Protein (g) 2 Sodium (mg) 24Reviews Section

Meatless Monday: Quick, Elegant Citrus Salad

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Start your holiday dinner (or take a break from heavier meals) with an elegant salad that comes together in under 20 minutes. Saute olives and thinly sliced orange peel in rosemary-infused oil for just about 10 seconds or so yes, seconds. Combine the mix with orange slices, ricotta salata and spinach. For the vinaigrette, whisk fresh orange juice with olive oil. That’s it: a stress-free holiday course perfect for your Christmas feast (or recuperation from it).

Sliced Orange Salad with Sauteed Olives and Ricotta Salata

Using a vegetable peeler, remove the zest from 2 oranges in strips. Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices. Reserve the thin slices and discard the remaining zest. Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half. Cut each half crosswise into 1/4-inch slices to form half-moons. Remove the seeds.

Heat the oil in a 10-inch skillet over high heat. Add the rosemary to the skillet, cook for a few seconds, and then add the olives. Cook for 10 seconds or until the olives begin to absorb the rosemary-infused oil. Stir in the reserved 2 tablespoons of thinly sliced orange zest. Cook for a few seconds, then remove the skillet from the heat and allow the mixture to cool in the skillet.

Olive Oil Honey Cakes with Citrus and Rosemary for Dessert

These delicious olive oil honey cakes are so easy to make and taste amazing. Best of all these fluffy olive oil honey cakes don&rsquot require any refined sugar in the batter.

Ingredients for these Olive Oil Honey Cakes are:

  1. yogurt,
  2. honey,
  3. olive oil,
  4. eggs
  5. Flour
  6. Baking powder,
  7. And Baking soda

After baking they get drenched in a sweet and sticky orange and rosemary syrup to sweeten them up. However, you can omit the syrup if you want as these cakes on their own are soft and fluffy with a very mild olive oil honey flavour. I suggest serving these with whipped cream for extra indulgence.

The syrup is a combination of orange juice, sugar and fresh rosemary that brings extra sweetness and depth of flavour. SO GOOD!

100 Easy Food On A Stick Options

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Citrus Salad with Fried Rosemary and Olives - Recipes

Adapted from Mark Bitman's

1 cup of Kalamata olives (or any black olives you prefer)

olive oil (quantity will vary with type of olives used)

1x blood orange per person

Begin by removing the seeds from the olives - please do yourself a favour and avoid already pitted olives. This is very easy to do - simply place the olive on a hard surface such as a plate or board press firmly with your thumb (or if your olives are harder you can use the bottom of a cup or glass) the olive will easily split open remove the seed out and discard.

Put the pitted olives now into your food processor with about a teaspoon of olive oil and pulse a couple of times to roughly chop the olives. Add a little more olive oil and keep pulsing till you have the desired consistency - take care not to turn this into complete "mush" you want to keep a bit of texture to the paste.

Now to the oranges. Grate the zest of one orange and set aside. Then remove all the skin (including the white pith) from the oranges, and slice into thickish rounds. Hint, do this on a plate so that you can collect all the juices which will come out of the oranges.

To serve, arrange orange slices on a plate and top with a dollop of the olive paste. Drizzle with your best olive oil and some of the reserved orange juice. Sprinkle with a few thyme leaves and fennel seeds and a little of the reserved orange zest.

Mixed citrus salad with feta and mint

Like many New Yorkers, I have a healthy fear of the Upper West Side’s Fairway Market (the Harlem one isn’t so bad, but the Pulaski Skyway is technically closer to my apartment). Sure, they sell everything in the world, but from my rough estimation, the store contains everyone in the world at any given moment and it turns out, the quickest way to turn me into the kind of person with plumes of smoke pouring from my ears as I white-knuckle a shopping cart is to ram into the back of my ankles with yours. Ahem. So yes, I don’t shop there very often.

But last weekend! Last weekend I went to their new store in New Jersey… ah, New Jersey with its wide-open spaces and aisles wide enough for two shopping carts in opposing directions and acres upon acres of refrigerated produce space. I about lost it when I saw more than a dozen varieties of citrus and suddenly this citrus salad idea that I had been kicking around in the back of my head became The Next Thing I Absolutely Had To Make.

I’m a sucker for a colorful, lettuce-free salad, and in warmer times my defaults are this Mediterranean Pepper Salad or anything that allows me to go nuts with purple carrots. But in dreary January, these pink, orange and red-celled wheels of citrus were a sight for sore eyes, this fresh platter a brief and delicious respite from considering things to braise, roast and cook for hours. My mind turned to cruise ships, damp island breezes and marshmallow wrists and legs in tiny swim trunks and for a few minutes I completely forgot we’ve got months of winter to go. I call that a salad miracle.

Mixed Citrus Salad with Feta, Onion and Mint

3 to 4 tablespoons red onion, cut into tiny bits
4 pieces of citrus, preferably a mix of grapefruits and oranges but use what you can get, and what you like to eat (spoiled by the spread at the store, I used 1 pink grapefruit, 1 cara cara and 1 blood orange, and 1 mineola)
1 tablespoon red wine vinegar or lemon juice
1 teaspoon smooth Dijon mustard
1 tablespoon olive oil
Salt and freshly ground pepper, to taste
3 to 4 tablespoons (1.5 ounces) feta cheese, chopped or crumbled
1 tablespoon fresh mint, chopped or cut into tiny slivers

Place your red onion in the bottom of a medium bowl. Nest a strainer over the bowl.

Prepare your citrus fruits by beveling the stem end of one, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Rest your fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want the fruit’s exterior to be “white”-free.

Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds and thick white stem as you do. Place the wheels and any collected juices from the cutting board in the strainer over the bowl with onion. Repeat with remaining citrus fruits. (As the extra juices drip over the bowl, it will soften the raw onion bite.)

Spread the fruit slices out on a platter. Scoop out the onion bits (a slotted spoon or fork does the trick) and sprinkle them over, leaving the juice in the bowl. Whisk one tablespoon of juice (this is all I had accumulated) with red wine vinegar or lemon juice, Dijon and olive oil. Season with salt and freshly cracked black pepper. Drizzle the dressing over the citrus, sprinkle with feta and mint, adjust salt and pepper to taste, serve immediately and daydream of warmer places.

Whisk together marinade ingredients in a small bowl. Place chicken thighs in a shallow dish or zip-seal plastic bag add marinade. Refrigerate 30 minutes.

Grill thighs over medium-hot coals, about 6 to 8 minutes per side, until done and there is no hint of pink in the meat. Grill lemon slices around chicken thighs. Squeeze juice of half of lemon slices for dressing.

Toss together arugula, olives, and lemon juice in large bowl. Sprinkle with salt and pepper. Serve thighs with salad.

Fried, Roasted, and Stewed: 20 Recipes with Olives

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Here we toss grilled tuna with pasta, artichoke hearts, green olives, and tomatoes. Grilling the tuna gives this ultra-fresh pasta dish a subtle smokiness. But if you're pressed for time, try canned tuna in place of the grilled fish.

This bright, briny salsa, full of vitamin E-rich olives, is more like a crunchy tapenade. It's brilliant over white fish like hake.

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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.

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Two recipes from Tyler Florence's Real Kitchen: Chilled Asparagus with Citrus Vinaigrette - and - Ricotta Tart with Fresh Tomatoes, Basil, and Black Olives

So, with this Cook My Book group that I belong to, we pass cookbooks around, trying recipes, scribbling in them, and posting results in our Facebook group.

We're not required to cook recipes from any particular book, but it would make no sense to just pass them around and read them. So we all cook stuff.

I try really hard to cook at least two recipes, and I cook more when I have time and when I particularly love the book.

Sometimes I only manage one. Sometimes I cook a lot. Sometimes I only cook one or two, and I copy a bunch of recipes and I cook them after the book has moved on to its next home.

Most of them are good, but let's face it, not every recipe is one that I want to make again. Sometimes a recipe is good, but I already make a recipe that I like. Others, I know I want to make them over and over again. Some recipes are good enough to make again, but I still don't blog about them. I have to like the recipe AND the photos.

When I got my paws on Tyler Florence's Real Kitchen, there were two recipes that I was awfully fond of. The first was chilled asparagus with a citrus vinaigrette. I love cold asparagus, but I usually go with simple squeeze of lemon or drizzle of balsamic vinegar, and a little drizzle of oil.

But when I tried the vinaigrette, I loved it. Not only on the asparagus, but it made a create drizzle on other vegetables and on green salad. The asparagus is basic chilled asparagus. If you've cooked it before, you probably don't need instructions.

But the vinaigrette is really great. Give it a try.

I skipped the mint, because I didn't want to buy it just for a garnish.

Chilled Asparagus with Citrus Vinaigrette
Adapted from Tyler Florence's Real Kitchen by Tyler Florence

2 bunches asparagus, trimmed
Juice and zest of 1 orange
Juice and zest of 1 lime
Juice and zest of I lemon
1 tablespoon Dijon mustard
Sea salt and freshly ground black cppr
1/4 cup canola oil
Fresh mint, for garnish

Bring a pot of lightly called water to a boil and till a large bowl with ice water. Trim the woody ends off the asparagus spears. Blanch the asparagus in the boiling water for 3 minutes (or until they're done to your liking). Dump the asparagus into the ice water to stop them from cooking any further. This also keeps the bight green color.

Whiz the citrus juices. zests. mustard, salt, and pepper together in a blender Gradually drizzle in the oil until the vinaigrette thickens,

Drain the asparagus and arrange the spears on a serving platter. Pour on the vinaigrette, garnish with fresh mint, and serve,

One more recipe .

The second recipe I loved from this book was a ricotta tart. Next time I make this, I think I'll cut back on the garlic, or possibly eliminate it and add some herbs instead. Or perhaps a layer of caramelized onion.

For the tomato salad, I used the same ingredients, but cut the tomatoes into slightly larger wedges.

Instead of putting the tart on top of the tomatoes, which would have been wobbly and probably would have made it harder to eat, I served the tomatoes on the side.

If you're not in the mood for making a ricotta tart, the tomato salad is great on its own.

Ricotta Tart with Fresh Tomatoes, Basil, and Black Olives
Adapted from Tyler Florence's Real Kitchen by Tyler Florence

For the pastry:
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) unsalted buttet, cold, cut in chunks
1 egg, separated
3 tablespoons ice water, plus more, if needed

For the ricotta filling:
I head roasted garlic
4 eggs
1 (15-ounce) container ricotta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 teaspoon sea salt
Freshly ground black pepper

For the fresh tomato salad:
4 ripe tomatoes. cut into 1/4-inch-thick slices
1/2 cup pitted and sliced kalamata olives
5 fresh basil leaves. hand-torn
Zest of 1 orange. finely grated
Extra-virgin olive oil
Sea salt and freshly ground black pepper

To roast the garlic:
Bang the garlic head on the counter to loosen the cloves. Put the separated
cloves in a piece of aluminum foil, drizzle with olive oil, and close up the pouch. Bake for 30 minutes
(you can bake them with the tart shell). The garlic should be soft.

To make the crust:
Pulse the flour. salt, and sugar together in a food processor fitted with the metal blade. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and the ice water: pulse again to pull the dough together.

Flour your work surface and turn out the dough. Knead VERY briefly by hand, then form the dough into a ball. Wrap the dough in plastic and let it rest and chili in the refrigerator for 30 minutes or overnight. .

Lightly flour your work surface and use a rolling pin to roll the dough out to a 12-inch circle. Place the dough in a 10 1/2 inch tart pan with a removable bottom, Press the edges into the sides of the pan. It is important to press the dcugh evenly into every nook and corner. Fold the excess dough inside to reinforce the rim. Put the tart in the refrigerator for 15 minutes
Preheat the oven to 350 degrees. Prick the bottom of the tart with a fork. Lay a piece of aluminum foil on the the bottom of the tart shell and add about 1 cup of dried beans, or use pie weights. Bake for 30 minutes, then lift out the foil and beans and bake for another 10 minutes. or until the pastry is lightly golden.

Beat the egg white with 1 tablespoon of water and use this to brush the bottom and sides of the pastry.

Squeeze the roasted garlic cloves out of their skins into a large bowl. Beat in the eggs and the cheeses, along with salt and pepper to taste.

Place the tart shell on a cookie sheet and pour the egg mixture into the shell, filling it three-quarters of the way. Carefully transfer to the oven and bake for 3o minutes The tart should still jiggle slightly In the center it will set up as it cools.

To make the tomato salad:
Mix the tomato slices with the olives, basil, and orange zest. Drizzle with a 2-count of oil: season with salt and pepper and gently mix.

Remove the ring from the springform pan and then slide the tart off the base and onto a plate. Let the tart cool to room temperature. Cut it into wedges and drizzle with a little olive oil and a few turns of freshly ground black pepper. Spoon some of the tomato salad onto each place and put a slice of tart on top,

Watch the video: Σχέδιο ελέγχου του Βοσπόρου από την μουσουλμανική αδελφότητα (July 2022).


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