Posts tagged ‘Olive oil’

August 13, 2012

Whole Roasted Trout with Thyme, Lemon, and Garlic

This is a simple and beautiful dish that is so easy to make. Roasting in foil packets minimizes cleanup. Instead of trout, you can use salmon, halibut, catfish, striped bass, rockfish, branzino, etc. Instead of thyme, you can also use fresh parsley, basil, rosemary, dill, and/or tarragon. A perfect weekday dinner, serve with rice (or any whole grain) and a fresh salad.

Advance preparation: You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.

Total time: 15-20 minutes

Prep: 5 minutes

Cook: 10-15 minutes, unattended

Serves 1-2

Adapted from Recipes for Health

  • 1 whole rainbow trout, boned
  • few sprigs of thyme
  • extra virgin olive oil
  • ½ lemon, sliced
  • 2 cloves garlic, minced
  • sea salt & freshly ground black pepper, to taste
  • 4 bay leaves (optional)

1. Preheat the oven to 450 degrees.

2. Grease the foil with olive oil so that the fish doesn’t stick to it when roasted. Season both sides with salt and pepper, and open it out flat, skin side down.

3. Place the bay leaves, thyme sprigs, and a couple lemon slices down the middle of the trout, and fold the two sides together. Drizzle some olive oil over the fish.

4. Making sure that the trout is in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.

5. Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Serve.

Happy Eating!

Love,

Yang

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August 9, 2012

Roasted Eggplant and Heirloom Tomato Stacks with Pesto and Feta

This is a delicious Greek-Mediterranean fusion recipe that features the beautiful produce of summer. Since there are so few ingredients in this recipe, make sure that each ingredient is the freshest and best quality you can find! Be careful not to over-season, since the feta is naturally salty. Although this is best eaten right away, you can make a big batch and store in the fridge for about a week. This would be great in a sandwich or wrap for a weekday lunch or as a quick snack.

 

Time: 30 minutes

Serves 4

Adapted from Gluten-Free Veggie Gourmet

  • Olive oil
  • Basil Pesto
  • 2 medium eggplants
  • 3 large tomatoes
  • 3 oz feta, crumbled (about 3/4 cup), more if you desire
  • Garnish: finely shredded fresh basil leaves

 

1. Preheat oven to 450F and line a baking pan with foil.

2. Cut off bottoms of eggplants, then cut 1/4″ thick crosswise rounds. Cut 1/3” thick rounds from the tomatoes.

Gorgeous heirloom tomatoes from DC’s Eastern Market

3. On baking pan, arrange the eggplant rounds side by side. Lightly brush eggplant rounds on both sides with olive oil to keep the eggplant moist and to prevent it from sticking to the foil. Season with a little salt and pepper. Roast in the oven for 8 minutes.


4. Spread each eggplant round with pesto, then top each with the largest tomato rounds. Top the tomato rounds with feta. Make another layer with eggplant rounds, pesto, tomato rounds, and feta, then top with remaining eggplant and feta.

Roasted eggplant

Stacks on stacks on stacks!

5. Roast in the oven for about 10 minutes, until heated through and cheese on top is softened. Transfer stacks to 4 plates and drizzle plates with olive oil, salt, and pepper, to taste.

Happy Eating!

 

Love,

Yang

August 9, 2012

Basil Pesto

Basil pesto is a staple everyone should know how to make: it’s versatile (put it on eggs, pasta, risotto, fresh vegetables, chicken, sandwiches, wraps, stir it in a soup, etc.), it’s delicious, and it’s EASY!

Tip: Fresh pesto will keep in the refrigerator for a week or two. You can also make a big batch and freeze it for several months in ice cube trays. Use the pesto “cubes” as needed. If freezing, don’t stir in the cheese; stir in the cheese by hand just before serving.

Time: 5-15 minutes

Makes about 1 cup

Adapted from Mark Bittman, How to Cook Everything

  • 2 loosely packed cups fresh basil leaves, big stems discarded, rinsed and dried
  • ½ to 2 cloves garlic, crushed
  • 2 tablespoons pine nuts or walnuts, lightly toasted in a dry skillet
  • ½ cup extra virgin olive oil, or more
  • ½ cup freshly grated Parmesan or other hard cheese (optional)
  • salt, to taste

1. Combine the basil, salt, garlic, nuts and about half the oil in a food processor or blender (or mortar and pestle).

Pine nuts

Toasted pine nuts

Quality extra virgin olive oil

2. Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually. Add additional oil if you prefer a thinner mixture.

Pesto!

3. Stir in the parmesan by hand just before serving.

Happy Eating!

Love,

Yang

August 6, 2012

Pumpkin Ravioli with Sage Brown Butter

Ok, I didn’t make this pasta (it’s from DC’s Eastern Market), but it’s fresh! This is a delicious and comforting fall recipe and it can also be a quick weeknight recipe because it’s versatile: you can use any type of pasta you want!

Tip: If you don’t have a grater, you can shave the Parmigiano-Reggiano with a peeler.

Time: 15 minutes

Serves 4

Adapted from Mario Batali

  • Pasta, of choice
  • 4 tablespoons butter
  • 8 sage leaves
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt and freshly ground pepper, to taste

1. Cook the pasta.

2. While your pasta cooks, melt butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.

3. Add sage leaves and remove from heat. Add lemon juice and set aside.

4. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat.

5. Add the cheese, toss to coat, season with salt and pepper, and serve immediately.

Happy Eating!

Love,

Yang

August 2, 2012

White Peach and Basil Salad with Orange Honey Champagne Vinaigrette

This is another quick summer salad recipe. White peaches are my favorite: they’re sweeter than regular peaches and have a firmer texture.  You can substitute the delicate champagne vinegar with a little bit of white wine vinegar, rice vinegar, raspberry vinegar, or apple cider vinegar (all of which are not as mild as champagne vinegar, so use less).

 

Time: 10 minutes

Serves 1

 

Salad

  • 1 white peach, diced
  • 1/2 cup fresh basil, chopped
  • 1 bunch of salad greens

 ORANGE HONEY CHAMPAGNE VINAIGRETTE

  • Juice of ½ orange
  • 1 tbsp champagne vinegar
  • 1 tbsp honey
  • 4 tbsp good quality extra-virgin olive oil
  • salt and freshly ground pepper, to taste

 

1. Whisk the vinaigrette.

2. Toss the salad with the vinaigrette.

Happy Eating!

Love,

Yang

August 2, 2012

Peach and Basil Salad with Lemon Vinaigrette

This is a beautiful summer salad, showcasing the fragrant sweet peaches and herbaceous basil in peak season at this time of year. Lemon brightens up the flavors. Use a good quality extra virgin olive oil, as well. Enjoy!

Time: 10 minutes

Serves 4

Salad

  • 4 peaches, diced
  • 1 cup fresh basil, chopped

Lemon Vinaigrette

  • Juice of ½ lemon
  • 4 tbsp good quality extra-virgin olive oil
  • ½ tsp coarse salt
  • Freshly ground pepper
1. Whisk the lemon vinaigrette
2. Toss peaches with basil and lemon vinaigrette.
Happy Eating!
Love, Yang
July 15, 2012

Poached Eggs with Rosemary Tomato Sauce

This is a great brunch recipe and very versatile. Other herbs and seasonings can be substituted for rosemary. Instead of tomato sauce, you can put poached eggs over toast, a salad, beans, pasta, rice, etc. Once you get the hang of poaching eggs, you’ll want to do it again and again! It’s a simple process and the result is beautiful. If you want to poach more than 2 eggs at once, use a bigger pan to avoid crowding or have 2 pots/pans going on at once.

Total Time: 30 minutes

Prep: 10 minutes

Cook: 20 minutes

Serves 4

Rosemary Tomato Sauce

2 tbsp of olive oil

4 large tomatoes, chopped

½ onion, diced

2 tbsp fresh rosemary, finely chopped

salt and pepper, to taste

Poached Eggs

8 eggs (2 for each person)

2 tbsp white vinegar

1 tsp salt

1. Heat up a large sauté pan to medium heat.

2. Add the olive oil and heat. Add the onions and stir occasionally until they become translucent, 3-4 minutes.

3. Add the tomatoes. When the tomatoes have cooked down, add the rosemary. Turn the heat down to low and let it simmer.

4. Make the poached eggs: Bring about an inch of water to a boil in a small deep skillet or a pot. Add the salt and vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the eggs into a shallow bowl or cup and slip them into the water.

5. Cook for 3-5 minutes, just until the white is set and the yolk has filmed over. Remove with a slotted spoon and allow the water to drain off for a couple seconds.

6. Season the rosemary tomato sauce with salt and pepper. When it’s the way you like it, spoon ¼ of it on a plate. Add 2 poached eggs on top. Drizzle with olive oil and serve with crusty bread.

Happy Eating!

Love,

Yang

July 11, 2012

Roasted Sweet Potatoes

Time: 1 hr 5 minutes, largely unattended

Prep: 5 minutes

Cook: 1 hr

Serves 4

  • 4 medium sweet potatoes, unpeeled
  • Olive oil

Heat oven to 400° F. Wash each sweet potato and then rub each sweet potato with a little olive oil. Pierce each sweet potato several times with a fork. Place the sweet potatoes on a baking tray. Bake until tender, about 1 hour. Make a slit in the top of each sweet potato. Top with 1 tablespoon of butter and season with salt and pepper, cinnamon, maple syrup, however you like!

Happy Eating!
Love,
Yang
July 11, 2012

Honey Roasted Vanilla Cinnamon Sweet Potatoes

I LOVE sweet potatoes: highly nutritious and highly delicious! The following recipe is simple and can be easily tailored to your tastes. If you love cinnamon (I do), add more! You can swap the brown sugar and honey for maple syrup, agave syrup, molasses, whatever you like! You can also make a large batch of this and eat it throughout the week by reheating it. A batch of roasted sweet potatoes will last for 3-4 days in the fridge.

Prep: 15 minutes

Cook: 1 hr

Total Time: 1 hr 15 minutes, largely unattended

Serves 6

  • 1/4 cup vegetable oil (or other neutral oil such as canola or safflower)
  • 2 pounds sweet potatoes, peeled and sliced (about 4-5 medium sweet potatoes)
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon (or Apple Pie Spice or Pumpkin Pie Spice)
  • 3/4 teaspoon salt
  • 1 pinch ground pepper
  • 2 tbsp lemon or lime juice (optional)

1. Preheat the oven to 375 degrees F.

2. Peel and cut the sweet potatoes into 1-inch pieces and put in a baking dish.

3. Pour the vegetable oil over the sweet potatoes, just enough to cover the sweet potatoes. Sprinkle the brown sugar, vanilla extract, cinnamon, salt, pepper, a dash or two of lemon or lime juice, and a drizzle of honey over the sweet potatoes.

4. Mix all of the ingredients together so that everything is well integrated with no major clumps.

5. Place the baking dish into the oven and set a timer for 1 hour.

6. Every 20 minutes, stir and flip the sweet potatoes as necessary to allow them to brown evenly.

7. After 1 hour, check to see if they are tender by tasting. If they’re not as tender as you’d like, roast for 10 more minutes.

8. When the sweet potatoes are tender, take them out of the oven and serve immediately.

Happy eating!

Love,

Yang

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