Heat-the-olive | Easy Delicious Recipes

Another Day Another Dinner

November 5, 2009 – 5:12 am | by admin

While I am typing this I am watching re-runs of top chef, which is fairly ridiculous. The only thing I have in common with these folks is the liberal criticism that accompanies the delivery of every plate. When I was in New York last winter I had the chance to spend 3 hours with Bonnie Slotnick in her darling vintage cookbook store in the West Village. She insisted that I get a copy of Heirloom Cooking with the Brass Sisters, a great compliation of found recipes from the last century. It’s almost as if your grandmother left you her recipe box. And she was a killer photographer. Tonight I made an adapted version of Germain Asselin’s Stuffing Pie from the 1930s. Beef, pork and simple spices in a pie crust…what’s not to love? Pastry for a double crust pie (I used a package of pre-rolled crusts, it being Wednesday and all) 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1 pound lean ground beef 3/4 pound ground pork 2 teaspoons poultry seasoning 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1/4 teaspoon ground cloves 1 cup soda crackers, pulsed to large flakes …

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Tags: bonnie-slotnick, cooking, crimp-the-edges, food and photos, from-the-1930s, germain-asselin, grandmother, heat-the-olive, liberal, meat, remove-the-meat, seasonings

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Dinner Tonight: Beer-Simmered Italian Sausage Tomato Sauce

July 14, 2009 – 4:00 pm | by admin

From Recipes Whenever I cook this pasta, I think immediately of my mother. She invented the recipe while I was in high school running cross country. It quickly became my favorite dinner, the kind of carb-and-meat dish that would give me energy and stamina. So when I was visiting home this past week it was on the top of my lists of requests. And moms hardly ever pass up the opportunity to fill a son’s request for home cooking. This recipe is basically a more delicious version of the standard spaghetti-and-meat-sauce dinner of so many American childhoods. Instead of browned ground beef, my mom would simmer Italian sausages in beer, then slice them into the sauce. The sauce itself is a straightforward affair with onion and garlic in olive oil, canned diced tomatoes, a few dried herbs, and salt and pepper. But the juicy sausages …

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Tags: beer, boil-the-pasta, heat-the-olive, italian, lists, opportunity, pasta, paupered-chef, recipe, recipes, sauce, sausage-tomato, slit-the-casing

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CSA recipe idea: Fritatta with Fresh Vegetables

July 8, 2009 – 8:28 pm | by admin

As much as I hate to go grocery shopping, I love heading over to the UU church each Wednesday to pick up our family share at the CSA. Every week we get a heaping bag full of organic produce that somehow makes me feel wholesome, connected to our community and, bonus, better about the ring dings Isnarfed down instead of lunch. This week we got about a pound of beautiful red bliss potatoes and a big bunch of basil. We also got something called salad turnips which will require some research. I wonder if they are anything like salad shrimp, which come canned in the grocery store, and which I am equally afraid to crack open. For this evenings’ supper I made an Italian fritatta — nothing more than a fancy pan of scrambled eggs that start on the stove and finish under the broiler. To serve 4 generously please use the following: 3 cloves garlic, minced 4 tablespoons olive oil 8 eggs 1/4 cup light…

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Tags: a-big-bunch, a-heaping-bag, a-large-oven, drop-the-cooked, edges, family, food and photos, green, heat-the-olive, make-the-second, skillet, with-the-cheese, with-the-green

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Fettucine With Shrimp and Grape Tomatoes

August 18, 2008 – 5:44 pm | by admin

I was really hungry so I wanted to make something really quick. After searching around the kitchen for a minute, I found some grape tomatoes, frozen shrimp, a package of fettucine, garlic, and a lime. I could easily make a fast meal out of these ingredients; the longest part of the meal would be cooking the pasta. So, I put the water on to boil. Here’s the recipe I came up with. Fettucine with Shrimp and Grape Tomatoes Makes 3 servings Ingredients 3/4 package fettucine (I used Barilla ) Approximately 100 ounces of grape tomatoes (or cherry tomatoes), halved 2-3 cloves of garlic, chopped 1 lb of raw, deveined shrimp Juice of one lime (or lemon) 2 tbsp olive oil 1/2 tsp freshly ground black pepper 1/2 tsp chili flakes salt to taste Parmesan cheese to garnish Heat the olive oil in a large bottomed pan or wok. Saute garlic until very lightly golden …

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Tags: a-little-bit, cheese-on-top, deveined-shrimp, grape-tomatoes, heat-the-olive, help-the-pasta, kitchen, pasta, seafood, until-it-starts, water

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Mushroom Barley Soup

July 14, 2008 – 5:43 pm | by admin

I made this recipe last night for dinner. Unfortunately it was so simple and easy to make that I forgot to take many photos!! I was just chopping and carrying on, completely oblivious that there was a camera sitting right next to the cutting board. So, apologies for the lack of photos which I know most of you enjoy. Mushroom Barley Soup Makes 4 servings Ingredients 2 medium onions, chopped 2 stalks of celery, chopped 1 carrot, peeled and chopped 20 ounces button mushroom, sliced 64 fl oz chicken or vegetable stock 1/2 tsp dry thyme 2 bay leaves 1 cup of uncooked barley 1/2 cup white wine 2 tbsp olive oil 1/2 tsp freshly ground pepper salt to taste In a medium sized pan, cook the barley in plenty of boiling water. It will take around 30-45 minutes to cook the barley. In a large, deep-bottomed pan, heat the olive oil on a medium heat. Add the carrot, onion and celery and sweat until…

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Tags: a-medium-heat-, barley, beyond-recipes, camera-sitting, heat-the-olive, mushrooms, remove-the-bay, soup, uncooked-barley, vegan friendly, Vegetarian, white