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Fast & Easy Dinner: Spinach, Olive, and Feta Omelet

partysugar — Thu, 22 Oct 2009 12:50:25 -0700

Do you live alone? Are you a vegetarian? If you answered yes to both of those questions, I suggest you consider this omelet for dinner tonight. It's a perfectly healthy and delicious meal for one.

In this recipe, the filling is a mixture of garlic, tomatoes, spinach, and black olives, but an omelet can be made with just about any vegetable, herb, or cheese, so use the technique and get creative with the ingredients. To look at the simple and straight-forward method, read more.

Spinach, Olive, and Feta Omelet
From The Nest

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 clove garlic, minced
4 cherry tomatoes, halved
4 ounces (1 cup) baby spinach
4 to 6 pitted black olives, sliced
3 eggs
1 sprig rosemary, chopped
1/4 cup half-and-half
1/2 pinch salt
1/4 teaspoon black pepper
1/4 cup feta cheese, crumbled

Directions

Place a nonstick sauté pan over medium-high heat. Add the olive oil and butter. When the butter is melted, add the garlic and halved tomatoes. Cook for 1 to 2 minutes.
Add the baby spinach and olives and cook for 1 to 2 minutes more, or until all of the spinach is wilted, then reduce the heat to medium.
Beat the eggs, rosemary, half-and-half, salt and pepper and pour into the pan. Stir constantly so that the eggs do not brown. When the center is just a little soft, crumble the feta cheese all around the omelet. Fold onto the plate and serve.

Serves 1.

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Summer of Salads: Sun-Dried Tomato Pasta Salad

partysugar — Thu, 03 Sep 2009 10:15:42 -0700

Whenever I'm cooking for a crowd and need a recipe that's portable, I always consider pasta salad. It's filling and easy to make a large batch. While sometimes I assemble a Mediterranean pasta salad with orzo and feta, I also like to make this recipe with tomatoes and mozzarella.

What provides this salad with incredible flavor is the sun-dried tomato dressing - it's so good I've enjoyed it with fish! Made in a blender or food processor, the dressing is a mixture of tomatoes, capers, and garlic, thinned with oil and red wine vinegar. A generous handful of parmesan cheese and fresh basil finish off the satisfying salad that only tastes better the next day. To make it before tomato season is over get the recipe now

'Wich of the Week: Pan Bagnat

YumSugar — Wed, 02 Sep 2009 16:15:09 -0700

Nicoise salad buffs, meet the pan bagnat. This classic French sandwich also hails from Nice and features the same signature olives, plus oil-packed tuna (I prefer Genova), hard-boiled eggs, tomatoes, and anchovies, among other yummy ingredients.

Since I've been somewhat obsessed with all things French, I recently lunched at San Francisco's Cafe Claude to satisfy my pan bagnat craving. Learn how to replicate the recipe now.

Name That Dish!

partysugar — Tue, 21 Jul 2009 16:15:40 -0700

Once you've learned how to pit olives, you can make the spreadable French paste pictured below. Do you know what it's called?

Simple Tip: Smash Olives to Remove the Pit

partysugar — Mon, 20 Jul 2009 10:15:59 -0700

Last Sunday I was making dinner with my friend Sonia. While she deveined shrimp, I prepared the salad. "What are you doing?" she asked as I repeatedly slammed my hand on top of a knife. I was pitting olives and surprised to learn that she had never seen anyone pit olives before. As I was teaching her my technique, I realized I should share it with you, too!

To pit olives, for making salad or tapenade, place the olive on a cutting board. Set a wide kitchen knife on top of the olive. With the palm of your hand, hit the knife hard - like you would do when peeling garlic. The pressure flattens the olive and the pit pops out easily. This method also works for cherries, but be careful, cherries produce a lot of juicy splatters. How do you pit olives?

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Summer of Salads: Mediterranean Pasta Salad

partysugar — Fri, 10 Jul 2009 10:42:29 -0700

Mediterranean-style pasta salad has quickly become one of my picnic staples. It's super easy to make a huge batch and tastes better after the flavors have mixed for a few hours. When making pasta salad, I prefer to employ orzo. There's something about the small, rice-like shape that makes the salad seem modern and more glamorous. This recipe is my own invention: it uses two types of tomatoes, olives, green onions, and feta cheese. The dressing is a simple red wine vinaigrette. Feel free to look at the recipe as inspiration for your own pasta salad. Whatever you do, be sure to make a large batch because this salad is an ideal portable lunch! To check out the recipe, read more.

Mediterranean Pasta Salad
Original Recipe

Ingredients

1 lb. of orzo
1/4 cup red wine vinegar
half of a lemon, juiced
2 teaspoons Dijon mustard
1 small shallot, minced
salt
freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pint cherry tomatoes, sliced in half
1 small jar sundried tomatoes in oil
1/2 cup pitted Kalamata olives, sliced in half lengthwise
1 bunch green onions, dark greens removed, finely chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
8 ounces feta cheese, crumbled

Directions

Fill a large pot with water and season with salt. Bring to a boil over high heat. Cook the orzo according to the instructions on the package.
Drain well and rinse with cold water until the orzo is cool.
While the pasta is cooking, make the vinaigrette. Whisk the vinegar, lemon juice, mustard, shallot, salt, and pepper in a bowl. Slowly pour in the olive oil, in a steady stream, whisking constantly to combine. Season to taste with salt and pepper.
In a big bowl, combine the orzo with the tomatoes, olives, green onions, fresh herbs, and cheese. Pour on half of the vinaigrette. Season the salad generously with salt and pepper. Toss well to coat. Add more vinaigrette until the pasta is moistened to your liking. Chill until serving.

Serves 10-12.

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Come Party With Me: Farmers Market Feast - Menu

partysugar — Tue, 09 Jun 2009 09:00:27 -0700

This week, why not invite some friends over for dinner on the patio? Serve an easy vegetarian meal inspired by the fresh produce found at the local farmers market. The menu starts with goat cheese topped with an olive-thyme mixture.

A savory tart layered with tomatoes, roasted garlic, and fontina cheese is a simple but stunning centerpiece. Instead of serving a boring salad, pair the tart with an equally exciting side: warm Summer vegetable salad with brown butter dressing. Sound scrumptious? Get the recipes when you read more.

Goat Cheese With Olives, Lemon, and Thyme
From Gourmet

Ingredients

1/2 cup assorted olives
3 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 (4- to 5-ounce) fresh goat-cheese medallion or 2 (2-ounces) goat-cheese buttons
Flatbread, crackers, or crostini for serving

Directions

Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
Serve olive mixture over goat cheese.

Serves 4.

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Tomato Tart
From Martha Stewart

Ingredients

1 head garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 disk of pie dough, homemade or store bought
2 ounces Italian fontina cheese, grated (about 1/2 cup)
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
Coarse salt and freshly ground pepper

Directions

Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet.
Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.
Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven.
Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

Serves 8.

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Warm Summer Vegetable Salad With Brown Butter Dressing
From Food and Wine

Ingredients

2 small leeks or 16 baby leeks, white and tender green parts only, halved and washed
1/2 pound green beans
4 cups baby arugula (2 ounces)
2 1/2 tablespoons unsalted butter
1/4 cup Moscatel, white balsamic or late-harvest wine vinegar
1/4 cup thinly sliced red onion
16 small radishes, quartered
Salt and freshly ground pepper
1/4 cup small or torn mint leaves

Directions

Bring a medium saucepan of salted water to a boil. Add the leeks, cover and simmer over low heat until tender, about 10 minutes (3 minutes for baby leeks). Using a slotted spoon, transfer the leeks to paper towels to drain. Cut the leeks lengthwise into long, thin strands.
Add the beans to the saucepan. Cook until just tender, 4 minutes. Drain and pat dry.
Put the arugula in a large bowl. In a large skillet, heat the butter and cook over moderately high heat until richly browned, about 2 minutes. Add the leeks, green beans, vinegar, red onion and radishes and toss until warmed. Spoon the vegetables and butter dressing over the arugula, toss well and season with salt and pepper. Arrange the salad on 4 plates, garnish with the mint leaves and serve.

Serves 4.

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Yummy Links: From Twilight to Artichoke Olive Crostini

partysugar — Tue, 07 Apr 2009 07:50:55 -0700

The hit vampire sensation Twilight makes a wonderful theme for a party. - Hostess With the Mostess
What do you think of Food Network's latest show, 5 Ingredient Fix? - Eat Me Daily
The ultimate Cheetos taste test. - Serious Eats
Learn the difference between lox and gravlax. - Chow
On drinking healthy and drinking smart. - The Atlantic
The proper technique for cooking onions. - The Kitchn
Must make: artichoke and olive crostini.- Smitten Kitchen

All the News That's Fit to Eat - Mar. 4, 2009

YumSugar — Wed, 04 Mar 2009 12:50:43 -0800

With their meaty texture, mild brine and vivid hue, Castelvetranos have become this year's olive of choice. - San Francisco Chronicle
If you think organic food is safer, think again. - New York Times
Make an authentic Roman spaghetti alla carbonara at home. - Boston Globe
Kitchen twine is one tool no home cook should be without. - Los Angeles Times
Find out what the creators of Open That Bottle Night enjoyed on its 10th anniversary. - Wall Street Journal
5 unusual recipes that call for nine items or fewer. - Washington Post
Top Chef 4 winner Stephanie Izard has a weekly video podcast. - Chicago Tribune

Spanish Cream Cheese Canape Is a Quick One-Bite Wonder

partysugar — Thu, 05 Feb 2009 10:15:26 -0800

Recently I participated in a "quickfire challenge." I was asked to concoct an amuse-bouche for 20 people. However, I didn't know anything about the group I was feeding, so the bite had to be vegetarian with universally liked ingredients. It had to be easily transportable, something that could be made in advance, and was representative of my cooking personality. The kitchen where I was to prepare the appetizer has a microwave and small toaster oven.After much deliberation, I finally decided to make these Spanish olive and cream cheese canapes because the three components - crisp toasts, a cream cheese mixture, and grated Parmesan cheese - were easy to prepare the night before the challenge. Luckily my hard work paid off: the final result was excellent! The one-bite toasts were crisp, salty, cheesy, and delicious. They would be a scrumptious start to a cocktail party or romantic dinner. Learn how to make them when you read more.

Spanish Olive and Cream Cheese Canapes
From Gourmet

Ingredients

10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmigiano-Reggiano
6 oz cream cheese, softened (3/4 cup)
1/3 cup pimiento-stuffed green Spanish olives (3 oz.), rinsed, drained, and finely chopped*
1/4 cup finely chopped scallion*
1/4 cup finely chopped red bell pepper*
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry
A 1 1/2-inch round cookie cutter

Directions

Put oven rack in middle position and preheat oven to 375°F.
Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter** and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)

Preheat broiler.
Finely grate Parmigiano-Reggiano. You should have about 1 cup.

Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano.

Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

Makes 40 hors d'oeuvres.

Make ahead: toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

*I was in a hurry, so I used the food processor to quickly chop the ingredients.
**I seasoned my toasts with salt and pepper before baking them.

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