Recently, I served this bread with bowls of cream of tomato soup. It also would be good with osso buco or breaded and pan-fried chicken breasts. 2 1/4 cups unbleached all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon dry mustard 2 eggs 1/4 cup olive … Continue Reading →
Recipe courtesy of “Molto Batali” (Ecco, 2011) 1 large or 2 medium heads (about 2 pounds) Romanesco (or use regular cauliflower) 1 cup brine-cured green olives, pitted 3 tablespoons salt-packed capers, rinsed and drained 1/4 cup finely chopped fresh Italian parsley Grated zest and juice of 2 lemons 1/3 cup plus 1/4 cup extra … Continue Reading →
From “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule” (Running Press). Set the broiler rack 4 inches from the heating element. Lay the bread slices on an ungreased baking sheet. Broil until the edges just until golden, 1 to 2 minutes, watching carefully. Flip and broil the other side for … Continue Reading →
This Tomato Olive Relish seasoned with capers, basil and rosemary adds a burst of color and layers of flavor to a simple grilled entree. This recipe is quite practical for summertime entertaining since it can be doubled or tripled easily when you are having a crowd. From Betty Rosbottom of Tribune Media Services. 1/2 cup … Continue Reading →
From Marthawhite.com Corn bread: 1 (6-ounce) package buttermilk corn-bread mix 1/4 cup grated Parmesan cheese 2/3 cup water Salad: 2 pounds ripe tomatoes, cored and cut into 1-inch pieces 8 ounces mozzarella cheese, cut into 1/2-inch pieces 1/2 cup pitted Kalamata olives, halved 1 cup torn fresh basil leaves 5 tablespoons extra-virgin olive oil 3 … Continue Reading →
1/4 cup extra virgin olive oil 4 cloves garlic Fresh thyme or rosemary, optional 1/2 cup flavorful black olives, pitted Salt 12 little (or baby) artichokes 1 pint grape tomatoes, halved or left whole, or about 1 1/2 cups any other tomatoes, chopped Chopped fresh parsley leaves for garnish. 1. Combine oil and garlic in … Continue Reading →
Almost any olive tastes better when given this treatment. The olives keep about two weeks in the refrigerator. 1/4 to 1/2 pound each of Greek “purple” royal olives, Nice or Italian black olives, and large green olives Shredded zest of 2 large oranges, and their juice 1/2 cup good-tasting extra-virgin olive oil 1/4 cup red … Continue Reading →