Worldwide Recipes
Welcome to our kitchen. Along with trying out some of our recipes, you can convert your own favorite recipes, use olive oil in the place of butter by using this helpful conversion chart:
BUTTER/MARGARINE = OLIVE OIL
1 teaspoon = 3/4 teaspoon
1 tablespoon = 2 1/4 teaspoon
2 tablespoons = 1 1/2 tablespoons
1/4 cup = 3 tablespoons
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tablespoons
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tablespoon
1 cup = 3/4 cup
RECIPES:
Caper and Olive Oil Tapenade
5 Tablespoons Capers
1/2 cup Green Olives
2 flat Anchovy Fillets - more to taste
4 garlic cloves
1/2 cup Extra Virgin Olive Oil
Coarsely chop the ingredients or blend in a food processor. Spoon over slices of French bread or use as a dip
Caponatina
You can eat this bruschetta style on toast points or topped over pasta. Will keep up to two weeks in the refrigerator
- 4 medium eggplants peeled and diced
- 4 onions sliced
- 1 1/2 cups olive oil
- 12 green olives
- capers
- 12 large black olives pitted and diced
- 1 tablespoon of pine nuts
- 1/2 cup wine vinegar
- 1/4 cup sugar
- Salt and Pepper
- 1/2 cup tomato sauce
- 4 stalks celery diced
Fry eggplant in 1 cup olive oil until browned. Remove from skillet
Add onions, browning gently over medium heat in another 1/2 cup olive oil.
Add tomato sauce and celery and cook until tender.
Add capers, olives and pine nuts, and the fried eggplant.
Heat wine vinegar and sugar until dissolved. Add this to eggplant mixture
Salt and pepper to taste.
Allow to simmer until flavors mix
Pasta with Lemon Olive Oil
Serves 4-6 people
Zest of 1 lemon
1/3 cup lemon juice
1/2 cup Extra Virgin Olive Oil
1-2 large garlic cloves minced
1/2 cup Kalamata Olives, pitted and sliced
2 tablespoons fresh chopped thyme or basil
Salt and freshly coarse ground black pepper
1 pound favorite pasta
You can used a lemon olive oil or add the lemon: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic cloves, olives, thyme, and the salt, and pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.
Extra Rich Brownies
Makes: 20 small brownies Preparation: 20 minutes Cooking time: 25-30 minutes
| 2 1/2 cups | Walnut pieces |
| 1/2 lb | Bittersweet chocolate |
| | (4 ounces maracaibo, 4 ounces ordinary) |
| 14 Tbl | Butter |
| or 10 Tbl. | Olive Oil - try the orange oil |
| 4 | Eggs |
| 3/4 cup | Ground Almonds |
| 1 cup | Granulated Sugar |
| l tsp | Baking Soda |
| 1/2 cup | All purpose Flour |
1. Preheat the oven to 350 degrees. Grease an 8x10-inch rectangular baking pan.
2. Coarsely chop the walnuts. Break the chocolate into pieces and place in the top of a double boiler to melt. Add the butter or olive oil and stir to blend. Remove from the heat. Set aside.
3. In another bowl, combine the eggs, ground almonds, and sugar. Add to the melted chocolate and stir to blend.
4. In another bowl, combine the baking soda and flour. Sift into the chocolate mixture. Stir to blend. Add the walnuts and stir again.
5. Transfer the batter to the prepared pan and bake for 20-25 minutes. Remove pan from the oven. Let stand for 5 minutes, then un-mold onto a cooling rack and cool completely. Cut into 3” squares for serving.
Tip: These are best served cold.
LUCCA OLIVE PESTO
This recipe comes to us from Executive Chef Gene Moana at Lucca’s
Restaurant, Sacramento, Ca
5 cups pitted Manzanilla olives
¼ cup chopped garlic
3 tablespoons chopped Parsley
¼ cup Arbequina extra virgin olive oil
¼ cup Parmesan Cheese
¼ black pepper
In a food processor, combine all ingredients except parsley, oil, and pepper.
Grind until olives are a smooth texture. Add parsley last and then season. Chill
before serving.
Prep Time: 20 minutes Category: Appetizer Servings: 10
Balsamic Vinegar Reduction Sauce
Try this sauce for broiled or roasted red meats.
- 2 cups real aged balsamic vinegar, good quality (DON'T get the ultra-cheapo stuff!)
- 3 or 4 ounces cold butter, cut into chunks
In a small saucepan, bring the balsamic vinegar to a simmer and reduce by 2/3. One chunk at a time, swirl in the butter and combine until it's completely melted, and the sauce has a smooth, velvety consistency. Serve immediately over chateubriand or other red meat.
Pupusas (El Salvador) serves/makes 8
Ready in: < 30 minutes
Difficulty: 4 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
1 pound ground turkey breast
1/2 large onion, finely diced
1 clove garlic, minced
1 medium fresh green chili, seeded and minced
1 small tomato, finely chopped
1/4 teaspoon cumin
1/4 pound low-fat white cheese, grated
1/2 teaspoon salt
5 cups flour
4 cups water, approximately
1 teaspoon vegetable oil
Directions:
In a large, non-stick saucepan, over high heat, cook the turkey, onion, and garlic until cooked through. If necessary, add small amounts of water to the turkey to prevent sticking. When the meat is firm, reduce heat to low and add the chili, tomato, and cumin. Let mixture cook until all liquid has evaporated. Set aside to cool. Stir in the cheese and salt. Put the flour in a large mixing bowl and stir in enough water to make a tortilla-like dough.
Divide the dough into 25 pieces and roll each into a ball. Flatten each ball between the palms of your hands to 1/2-inch. Put a spoonful of the meat mixture in the middle of each disk of dough and enclose it firmly. Flatten the pupusas again until they about 1/2-inch thick. To cook, heat a flat, heavy-bottom skillet until it is very hot. Brush the skillet with a little oil. Cook the pupusas on each side for 4 to 5 minutes until nicely browned.
Serve immediately. Serve with curtido.
Cevapcici Recipe
Ingredients:
1 pound lean ground beef
1/2 pound ground lamb
1/2 pound ground pork
1 teaspoon salt
1 beaten egg white
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon baking soda
5 finely minced garlic cloves
Directions:
Combine the seasonings and grind them together before adding them to the meat. Mix all the ingredients together. Shape in thumb-sized sausages. Traditionally these sausages have no casing. Grill. Serves 6.
FRESH THREE ENTREE CURRY SAUCE
Make three succulent dishes with one curry sauce, meaning less work and preparation time! This homemade-style sauce is great to have around the kitchen. Refridgerate it for up to 2 weeks, or keep it in the freezer for future use. The sauce carries the robust flavors of onion, garam masala, ginger, garlic, coriander and cumin. Makes enough sauce to make all three dishes! See dishes below.
1) Mince onions.
2) In a large saucepan, heat oil. When oil is hot, about 2 minutes, sauté onions in oil for 10 minutes on high heat. Stir occasionally for the first 7 minutes, and continuously for the last 3 minutes.
3) When onions are lightly browned, add turmeric, red chili powder, garam masala, dhania jeeru (coriander and cumin mix), green chili chutney, ginger garlic paste, amchur powder and salt. Sauté for an additional 2 minutes.
4) Add tomato paste. Mix well and cook for another 1 minute.
5) Done! Allow sauce to cool. Store in fridge for 2 weeks or freeze.
Ingredients
- 1 1/2 cups Extra Virgin Olive Oil
- 4 large onions
- 1/2 tablespoon turmeric powder
- 1 1/2 tablespoons red chili powder
- 2 tablespoons garam masala
- 5 tablespoons dhania jeera (coriander and cumin mix) powder
- 5 tablespoons green chili chutney
- 8 tablespoons ginger garlic paste
- 1 tablespoon amchur (dry mango) powder
- 2 tablespoons salt
- 12 oz. tomato paste
I have made this PIZZA DOUGH many times and it is easy and healthy and easy to double!
Another Pizza dough recipe to try.......
New York Style Pizza Dough
Servings: 1 large or 2 medium pizzas
Author Notes: New York style dough is on the thin side, but still chewy -- my personal favorite kind of pizza.
Click here for the New York Style pizza recipe pictured.
Ingredients: 2 cups warm water
2 tablespoons yeast
1 -2 teaspoons salt
3 tablespoons olive oil
4 1/2 - 5 cups bread flour
Instructions: You have three choices in mixing your dough:
In A Food Processor
In A Bread Machine
By Hand
To Mix Dough in a Food Processor:
Some Food Processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would
call it pizza abuse, but that's another story) and the regular blade works fine.
Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the yeast and mix on low for about 5
seconds. Add 1 cup of flour and salt, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour and mix on
high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon
at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you
always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when
cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise
for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two
before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
To Mix Dough in a Bread Machine:
Throw all the ingredients in in the order specified by your machine, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for
something is it really worth having? In this case, you bet!
Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough.
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
To Mix Dough by Hand:
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the yeast and mix until just
blended. Let this mixture sit for about 5 minutes. Add 1 cup of flour, salt and the olive oil and mix until well blended. Add the rest of the flour and mix well. The dough should
turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one
tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when
cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for
another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before
rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
NEW RECIPE...
Goat Cheese and Grilled Vegetable Polenta Tower
Visually beautiful with Great flavour
Ingredients
4 1.5 inch slices Aurora or other prepared Polenta
8oz Herbed Goats Cheese divided into 4 rounds
1 medium sized red pepper – cut into 1/8’s
1 medium sized yellow pepper – cut into 1/8’s
1 medium sized green pepper – cut into 1/8’s
½ small eggplant – cut into rounds
1 green zucchini – cut into rounds
8 cups salad mix
4 large Portobello mushrooms cut into 1/8’s
½ cup Extra Virgin Olive oil(perhaps a flavored one?)
Salt and Pepper to taste
For the dressing
2 tablespoons chopped parsley
Juice of 1 Lemon
1 tablespoon chopped garlic
1 teaspoon sea salt
1/2 teaspoon ground black pepper
¾ cups Extra Virgin Olive oil(Garlic or Rosemary infused?)
Method
Toss peppers, eggplant, zucchini and Portobello mushrooms in extra virgin olive oil, salt and pepper. Roast or grill to your liking.
While grilling(or roasting the vegetables) top polenta slices with Herbed Goat’s Cheese and bake in a preheated 375 degree oven for approximately 10-15 minutes until heated through.
In a mixing bowl whisk together dressing ingredients and mix with the salad greens. Divide salad up onto four plates and stack warm grilled vegetables on top. Remove polenta from the oven and place on top of the salads. Serve immediately
Serves 4.
Lilly's Famous Wrap with Lemon Olive Oil
Take your favorite wrap/tortilla, spread a little dijon mustard on it, layer some baby spinach, thinly sliced tomato and munster cheese or avocado slices. DRIZZLE THE WHOLE THING WITH LEMON OLIVE OIL and roll up, cut in half and wrap each half in foil, leave out til you're ready to eat so the flavors can blend, a few hours. Either slice into 1 to 2 inch slices for appetizers or unwrap and eat whole. Enjoy! Many of her (La Casa Del Quetzal clothing store in Venice Centre Mall) and our customers have been enjoying and sharing this recipe! Feel free to pass it on!
Kalamata Olive Country Bread
Ingredients:
Liquid from olive jar, warm water (110 degreees F.), 1 tablespoon Sonoma Extra-Virgin olive oil, 1 teaspoon salt, 1 tablepsoon minced fresh rosemary (or 1 tablespoon crushed dry rosemary), 1 1/2 cups ligt rye flour, 2 3/4 cups bread flour (or unbleached all-purpose four), 3 teaspoons instant active dry yeast, and 6- ounce bottle (or 1 cup pitted Kalamata olives).
Add enough warm water to olive juice to equal 1 cup of toatal liquid. Place all ingredients in bread pan according to manufacturer's instructions; select dough setting and press start.
Note: depending on how much juice is in the olives, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoons at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten.
Fold dough into an envelope by folding the top 1/3 of the way to the bottom. then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a baking sheet dusted with cornmeal or covered with silpad; cover with plastic wrap, and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20-25 minutes or until nicely browned.
A good check is to use use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.
Makes 1 1/2- pound loaf