Cooking Techniques With Olive Oil (4 page)

Serves 4

Ingredients:

4 chicken breasts, boneless and skinless salt and freshly ground pepper

2 leeks, washed and cut into rounds (white only)

2 sprigs fresh oregano

2-4 cups extra virgin olive oil

Garnish Ingredients:

1 fresh tomato, chopped

¼ cup parsley, chopped

¼ teaspoon salt

teaspoon freshly ground pepper

Instructions:

1. Preheat oven to 225ºF. Select an ovenproof pan or dish to fit the chicken close but not touching.

2. Sprinkle the breasts with salt and pepper on both sides. Add the chicken to the pan.

3. Place the leeks and garlic in the bottom of the dish.

4. Pour the olive oil in the pan enough to cover the chicken.

5. Place the dish in the oven and cook for 20 minutes. Turn chicken and cook for another 10 minutes.

6. Check the chicken with a meat thermometer and remove when temperature reaches 165ºF.

7. Combine the garnish ingredients in a small bowl.

8. Place chicken on a plate and garnish with tomatoes.

Asparagus and Pea Orzo

Ingredients:

4 quarts water

1 teaspoon salt

2 cups uncooked orzo

1 bunch asparagus, trimmed and chopped into 1-inch pieces

2-3 teaspoons olive oil

2 cups frozen peas, defrosted

4 green onions, chopped

½ cup toasted pine nuts

½ cup freshly grated parmesan cheese

Garnish Ingredients
:

1-2 teaspoons olive oil

juice from ½ lemon

Instructions:

1. Bring a large pot of water to boil and add salt. Slowly add orzo, stir and return to a boil. Continue cooking until orzo is soft, about 5 more minutes.

2. Add asparagus pieces to the orzo.

3. Drain and transfer to a large bowl. Stir in 2-3 teaspoons of olive oil.

4. Add peas, green onions and pine nuts to the orzo and mix gently.

5. Stir in the parmesan cheese.

6. Garnish with olive oil and lemon.

Chapter Three:

Braising with Olive Oil

Braising is a gentle, slow cooking technique in which the food is browned first, then finished by simmering. Of all the techniques described, this one will bring you the best results if you keep a few key steps in mind. Most braises involve larger cuts of meat and less liquid than stews. But the key here is to keep the temperature low, well below boiling, at a simmer. The cooked meat should be allowed to cool in the liquid, and is best served below the cooking temperature. Most braises taste better the next day, once the flavors have had time to develop.

Tips on Braising:

• Keep the meat in large pieces to preserve the juices, cutting the meat into pieces no smaller than 2 inches.

• Brown, or sear, the meat very quickly in a hot pan to prevent cooking the inside of the meat.

• Do not cover the meat with liquid, as adding too much liquid will dilute the flavors of the dish.

• Cook for long periods of time and stop cooking when the meat is easily pierced by a fork. Remove the meat from the pan before making a sauce with the leftover liquid.

• A heavy-gauge pot with a lid is ideal because it distributes the heat evenly and helps to protect the foods from cooking too quickly.

Fresh Tomato Braised Risotto

What could be better than fresh tomatoes with rice? This is a match made in heaven: warm creamy Arborio rice steeped in a tomato sauce with freshly picked basil. Perfect for a quick hearty lunch or a casual summer supper on the porch.
Bellissimo
!

Serves 6

Ingredients:

4 cups chicken or vegetable stock

6 tomatoes, seeded and coarsely chopped

4-6 leaves of fresh basil

4 teaspoons extra virgin olive oil, divided

3 garlic cloves, finely chopped

2 cups Arborio rice

2 teaspoons dried oregano

1-2 teaspoons salt

½-1 teaspoon freshly ground pepper

2 teaspoons butter

½ cup freshly grated parmesan cheese

Garnish Ingredients:

1-2 fresh tomatoes, sliced

3-4 basil leaves, julienned

Instructions:

1. Bring the stock to a simmer over low heat in a medium pot.

2. In a small saucepan, add the tomatoes and basil and cook on low until warm. Remove the basil.

3. Place a large Dutch oven or a deep 4-quart skillet over medium heat. Add 2 teaspoons olive oil. When the olive oil is sizzling, add the garlic and stir for 2 minutes.

4. Stir in the rice and oregano and sauté for 2 more minutes.

5. Begin adding the warm tomatoes slowly into the rice, one cup at a time, stirring constantly. Cook until all liquid has been absorbed and continue stirring. Add the remainder of the tomatoes in batches until all the sauce has been used.

6. Season with salt and pepper.

7. Stir in the stock, one cup at a time, until all of it has been added.

8. Taste again and adjust the seasonings. It is perfectly cooked when the rice is tender to the bite.

9. Stir in the butter and the parmesan cheese.

10. Drizzle with the remaining 2 teaspoons of olive oil.

11. Garnish with a slice of fresh tomato on each plate and sprinkle with basil.

Braised Chicken with Carrots and Fennel

If you are craving comfort food, turn to this classic Greek chicken dish where thighs and legs are braised in wine and lemon juice then slow-cooked with warm fall vegetables. Serve this dish alone or alongside a grain, rice or green salad. Add olives, capers and a sprinkling of freshly chopped parsley before serving.

Serves 4

Ingredients:

4 chicken drumsticks

4 chicken thighs

salt and freshly ground pepper

2 teaspoons extra virgin olive oil

2 fennel bulbs, topped, cored and sliced

2 pounds carrots, peeled, quartered, and sliced lengthwise

½ cup freshly squeezed lemon juice

½ cup white wine

½ cup chicken broth

Garnish Ingredients:

½ cup olives

1 tablespoon capers, rinsed

½ cup chopped fresh parsley

Instructions:

1. Wash and pat dry the chicken. Salt and pepper both sides.

2. Add olive oil to a large Dutch oven, over medium heat.

3. When the oil is hot, add the chicken and brown on both sides, about 5 minutes for each side.

4. Remove chicken from the pan and place on a plate.

5. Add the fennel and carrots to the pot and braise for 4-5 minutes, until slightly cooked.

6. Return the chicken to the vegetables, adding the lemon juice and wine.

7. Bring to a boil then reduce to a simmer. Cook until juices from the chicken run clear, about 45 minutes to 1 hour.

8. Add chicken broth to prevent any scorching.

9. Garnish with olives, capers, and fresh parsley.