June 6th, 2010 |
NgaLe |
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Ingredients: For the Stew: 8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 and 1/2 lbs total), each tied with kitchen string 1/2 cup all-purpose flour 2 tablespoons extra virgin olive oil 3 tablespoons unsalted butter 2 medium onions, halved lengthwise and thinly sliced 1 small carrot, finely chopped 1 celery [...]
Ingredients: 1 and 1/2 lbs fresh plum tomatoes, coarsely chopped 2 large garlic cloves, smashed and peeled 1/4 teaspoon salt 1/4 teaspoon black pepper 4 and 1/2 tablespoons extra virgin olive oil 1/3 cup pitted green olives, chopped 1 tablespoon drained bottled capers, chopped 4 tablespoons pine nuts 1/4 cup fresh bread crumbs from an [...]
June 4th, 2010 |
cachlanhuong |
At harvest time, many Italian women cure bright green, bitter olives in salt water, to be eaten later throughout the winter. This is a simple family recipe that yields about 10 large jars of olives. Makes 10 Jars by Deborah Mele Basic Curing: Salt Water 1 Case Green Olives Crack the olives, and place in [...]
June 1st, 2010 |
cachlanhuong |
Baking olives with just a few chosen herbs and spices brings out their earthy flavor. This is a great addition to any party, or an antipasto tray. We always have some olives in the refrigerator to snack on, and if friends stop by for a glass of wine, seasoned olives can be added to a [...]
June 1st, 2010 |
cachlanhuong |
Keep a container of these olives in your fridge year round to add to your antipasti platter, or to nibble on with a glass of wine before dinner. This is a great, easy appetizer to keep on hand at all times! The marinade will keep for weeks in the refrigerator, just keep adding extra oil [...]
