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Posts Tagged ‘olives’

This may be one of the easiest, yet elegant chicken-for-a-party dishes.  The olives add a hint of saltiness, while the prunes add a touch of sweetness.  These distinctive Mediterranean flavours complement the chicken beautifully — its a rare occasion when you serve this at a potluck that at least one person does not ask for the recipe.

Marinating the chicken overnight is key – it helps keep the chicken moist and allows the flavours to deepen. And yes, you read correctly, the recipe calls for one head of garlic. Serve it with a baguette or some rice to mop up the pan juices (essential).  I only wish I had a few more excuses to cook this chicken recipe from Silver Palate on a more regular basis…

Chicken Marbella

16 pieces, 10 or more portions

Ingredients

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed

1/4 cup dried oregano

Coarse salt and freshly ground black pepper, to taste

4 chicken (2 1/2 pounds each), quartered

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh Italian parsley or fresh cilantro, finely chopped

Directions

Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl.  Add the chicken and stir to coat.  Cover the bowl and refrigerate overnight.

Preheat the oven to 350 F. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly.  Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake the chicken, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter.  Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro.  Pass the remaining pan juices in a sauceboat. Bon appetit!

– Catherine

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When my friend Alex and his partner came to visit me earlier this Fall, they treated me to this pizza.  I’ve since tried it out on a few friends, and it has met with high approval ratings.  Now I don’t know whether it’s the saltiness of the crumbled feta or the intense burst of sun-dried tomato or the intricate olive flavour – but this is one classy pizza!

(The top of your roof will have to watch out in case you try to eat it too fast!)

Sun-dried Tomato, Olive, and Red Pepper Pizza with Feta Cheese

(serves 2 hungry or 3 regular appetites)
Ingredients:

1 prepared pizza skin

1/2 can tomato sauce

Sliced olives

Sun-dried tomatoes, sliced thinly on the diagonal

Thin slices of red pepper, cut in half

About 4 mushrooms, sliced thinly

A few thin slices of red onion

Mozarella cheese

100 grams of feta cheese, crumbled

Mozzarella cheese to your liking, grated
Directions:

Preheat the oven to 425 Fahrenheit.  Spread the pizza sauce over the pizza skin.  Sprinkle on the toppings to your desired density.   Top with the feta cheese, crumbled and the mozzarella cheese.

Bake for 8-10 minutes, or until the bottom of the pizza is slightly brown.  Broil for a further two minutes, or until the cheese is brown and bubbly.

Bon appetit!

– Catherine

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I first fell in love with tapenade when I was travelling through France years ago. At the time, olives were something I ate if I had to, but not something I especially sought out. But with one bite of tapenade from a French market, I was truly in love.

Since then, I have sought out tapenade in every French market I have visited (the winner is Voltaire, France along the Swiss border). Be it black olive, green olive, or a surprise mix with artichokes – this black gold simply vanishes in my presence. A few years back, I discovered how easy it was to make tapenade. The trick is allowing enough time for the spread to mellow – overnight will suffice.

The recipe below is my go-to fast tapenade recipe. It’s the one I’ve perfected over the last five years through trial and error, and while it may not be as authentic as tapenade found in a French marketplace (it lacks the anchovies!), it certainly never fails to please 🙂

Tapenade

Ingredients:
One can black or green olives
Capers in juice (about 2 tablespoons)
Garlic to taste (1/2 to 1 clove)
Juice from one-third to half a lemon
Salt and Pepper to taste
Olive oil

Directions:
In a food processor, blend the garlic, olives, and capers until coarse. Squeeze in the lemon juice and season with the salt and pepper. Continue blending, slowly drizzling the olive oil until your desired texture is reached.

Tapenade becomes tastier the longer it matures, so preferably chill overnight (although it can be served immediately!). Enjoy with a crusty baguette or fancy crackers!

– Catherine

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