Archive for ‘Olive Orchard’

March 10, 2012

Quick Deliciousness | Walnut Aillade

ImageThis is the most marvelous thing to put on top of pasta, fish, crispy duck breasts, wild rice.  Oh goodness.  It’s good on anything.  I’m planning on putting it on top of some eggs and cream cheese and bagels from The Bagel Tree tomorrow morning.

It is many times like this that I feel very much like Nigella Lawson in the final few shots of her television program, greedily going through the fridge, late at night, slathering spicy spreads on whatever it is that she cooked that day.  But you know, the woman really knows how to cobble together a bite.

And I do, too, if I do say so myself.

This little spread will work wonderfully on lots of things.  And it comes together with just a few ingredients and a fast whiz in the food processor.  Moments, really.

Walnut Aillade, makes enough to sauce a dinner for three or four, plus a bit for late night slathering of snacks

1/2 c walnuts

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January 3, 2012

Variations on a Theme | Caramelized Endive and Walnut Risotto

It might strike you as esoteric, caramelized endive.  But let me assure you that it is entirely devour-able, and not in the slightest way effete.

And the New Year is a perfect time to delve into comforting vegetarian dishes.  I just know you want to ease into your new-found resolve to eat more veggies, but dammit, it should taste good and be filling.

In this risotto, the endive is left to caramelize in a separate pan, given only a bit of olive oil, a garlic clove and salt to help it achieve its golden color.  Do this and you are rewarded with what looks a whole lot like oxtail and onions, only unabashedly vegetarian.  And simmering in another pot, a simple elixir of water, parsnips (crucial sweetness, in my opinion, to balance the bitterness of the endive), onion, bay and some seeds from the summer’s past garden (corriander in this case) round out the quick stock.

Combine it all and you have yet another version of one of my favorite things to cook for my family: risotto.  It is, after all, my lifetime dish.  One of those things I want to master perfectly before I die.  After all it is resolution season.

PK Tip: This dish is entirely versatile.  Sub kale and pecans for a thoroughly American take on the dish; radicchio and chestnuts for a U.K. variation.

Caramelized Endive and Toasted Walnut Risotto; serves two to three; inspired by this recipe in the Telegraph

For the stock:
1 very large parsnip, peeled and quartered length-wise

1 small onion, unpeeled and quartered

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September 3, 2011

Extra Time on Saturday | Pasta and Focaccia

The quick and dirty version of a Saturday dinner:

Because I made a veal stock today (with lovely bones from Bluescreek Farm Meats), it meant that there was quite a bit of tasty meat left on the bones after the stock was all said and done.  It was dropped into the quick tomato sauce, that I seem to make quite a bit here in the summer.  (It’s just now about time for the last of those tasty orbs.  Get them fresh while you still can.)  This was poured over some homemade tagliatelle.

Served alongside for sopping up all the extra tomato-y goodness was a bit of rosemary focaccia: (1 1/4 c all purpose flour, 1 large sprig fresh rosemary finely chopped, 3/4 t salt, 1 package dried yeast, 1/2 c water all dumped into a bread machine for kneading, then allowed to rise in a covered and very generously olive-oiled bowl for about an hour an a half; punched down on a baking tray and allowed to rise once again for about 30 minutes and then drizzled with more olive oil and torn rosemary, salt and grated parm; baked at 400F for about 25 minutes).  A simpler, no knead version is here.

Playlist included Misery, by New Jersey’s Big Troubles.  How is it that My Bloody Valentine is now retro?  Are we that old?  Le sigh.

November 26, 2010

Giveaway of the Day | The Olive Orchard

We go through olive oil in this house in vast quantities.  The Olive Orchard is a local importer of olive oils, famed for their Sicilian EV which is the key ingredient in Jeni’s Olive Oil and Sea Salted Pepitas.

I love this set.  It’s a really perfect gift: two 250 ml bottles of olive oil (one Greek, one Crete), 2 shallow whiteware dipping bowls and a 1.7 oz tin of Tuscany Blend seasonings in a nice box all ready for easy wrapping (or a well placed bow).  These can be purchased online and right now you can even get free shipping on purchases over $50 through Monday.

To win it, in the comments section of this post, tell me your favorite way to use olive oil.  The winner will be randomly chosen using Random.org.  You have until November 27th at noon EST to get your responses in.  And be sure to follow Persephone’s Kitchen on Twitter to be notified when the next giveaway starts.   Full giveaway rules can be found here.  Good luck!

November 26, 2010

The Official Persephone’s Kitchen Holiday Gift Guide

The turkey coma is fading, the leftover turkey carcass is simmering on the stove for stock, and now you can start thinking about what to do about your holiday gifts.  ‘Tis the season to be giving!  Perhaps you’ve got a friend or family member that loves all things food, or all things Ohio or all things fabulous. 

Persephone is here with a trusty list that’s sure to have them smiling.  Here are some of the things that will be wrapped and given to our nearest and dearest this year, whether it’s under a tree or lovingly pressed into the welcoming hands of a hostess with a houseful of merrymakers.

For the Baker

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November 24, 2010

Presents from Persephone’s Kitchen | A Week of Giveaways

I’m so excited for you, dear reader.  Persephone has presents.  Surprises for you on the terrace! 

I’ve written about a few of my favorite things and now, they are here, in my Kitchen, waiting to be given away.  Beginning this Friday, I’ll be doing a giveaway a day for a week.  The kind folks at The Olive Orchard, North Market Spices, Ltd., Dine Originals Columbus, Silver Bridge Coffee and David Tanis (yes, really!) all gave me things that they knew I loved and thought you’d love, too.  (You will!)

I’ll be putting up a gift guide tomorrow with great suggestions for the foodie that we all have in our lives, then I’ll start giving away gifts from the list beginning Black Friday.  Be sure to follow me on Twitter.  I’ll be tweeting when each giveaway starts.  Good luck!

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