Another of Nigella's wonderful recipes, that I like to play with.
3 T LG Garlic infused olive oil
1 Leek, washed, trimmed, halved lengthwise and thinly sliced
2 t Dried thyme or 1 t finely chopped fresh thyme
3 cups Castelluccio Lentils, or your favorite lentil if not available, rinsed and drained
Approx. 1 quart cold water
3 dried Bay leaves
Salt and Pepper, to taste
Chopped fresh Parsley and or chives
Liquid Gold EVOO or LG fused or infused Chipotle, Harrisa, Baklouti Chili, or Cayenne Chili Pepper olive oil to drizzle over the lentils during the meal.
It was a variation of this recipe that brought Bill over to the 'other side', the side where people eat and enjoy Brussels sprouts. This one is from Nigella Lawsons cookbook, but has a bit of a Liquid Gold twist.
Serves 4-6 Preheat oven to 425F
2 T Liquid Gold Garlic infused olive oil
1 t finely chopped fresh Rosemary needles
Zest of 1 organic Lemon
1 pound small Brussels sprouts, trimmed and halved
2 T grated Pecorino or Parmesan cheese
salt and pepper, to taste
Traditional Balsamic, or Sicilian Lemon (optional)
Crispy bacon (optional)
Mix olive oil, rosemary, and lemon in a shallow roasting pan. Add the sprouts, toss around and mix well.
Roast for about 20 minutes, check for done ness (they should have some resistance when you bite in to it) If they are not done, put them back in for another 4-5 minutes.
Transfer sprouts into a warmed serving bowl, sprinkle with the pecorino, then toss to combine well before adding slat and pepper. This is where I am torn between adding a splash of Traditional Balsamic, or Sicilian Lemon White Balsamic, or a sqeeze of lemon. For the carnivores in the crowd, add some crispy bacon.
This lovely quick salad is not actually from Sicily, but uses Sicilian Lemon Balsamic. It does however, use ingredients one would expect to see on a menu in the south of Italy.
Ingredients: Serves 4
1 1/2 c rice of your choice (I use Basmati)
1/4 c pine nuts
1/3 c drained and chopped oil packed sun-dried tomatoes
2 T dried capers
1/3 c chopped red onion (about 1/2 small onion)
1 6-ounce can tuna, drained
1 2-ounce tin anchovies drained rinsed and minced
1/4 c Liquid Gold Extra Virgin Olive Oil (medium robust works well here)
3 T Liquid Gold Sicilian Lemon White Balsamic
Fresh ground pepper
1/4 c thin-sliced basil (or mint) leaves
Cook rice according to directions. Drain and rinse with cold water. Put the rice in a large glass or stainless steel bowl.
Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
Stir the toasted pine nuts, sun-dried tomatoes, capers, onion, tuna and anchovies into the rice. Toss the rice salad with the olive oil, Sicilian Lemon Balsamic vinegar, pepper and basil.
*I have thrown in a handful of LG sun-baked black olives as a variation.
**This recipe has been adapted from the 'sicilian' rice salad, found in the Food and Wine cookbook.
This is a flavorful, simple and elegant dish. Have your dinner guests hang out in the kitchen while you prepare this dish, as it needs to be stirred throughout preparation.
1/4 c. fruity Liquid Gold Extra Virgin Olive Oil (I used Nocellara)
1 1/2 c arborio rice (Italian style rice)
1 qt low sodium chicken stock
1/2 - 1c good white wine (one that the cook enjoys)
2 green onions or 1 medium shallot, chopped
1 cup cooked lobster meat (I used 2 fresh cooked but snacked while preparing)
1 cup scallops
1 cup fresh asparagus cut into 1 in pieces
1 T Liiquid Gold white truffle oil for finishing (optional but nice)
Parsley and slice of lemon for garnish
fresh cracked pepper
Heat chicken stock and keep warm. Heat olive oil in large skillet, stir in rice and coat well. Turn heat down to med low and add liquid one ladle at a time. Stir until absorbed between additions. Slip the wine in about half way through cooking, refilling your own glass as well. Add onions and asparagus. Repeat the addition of liquid until the rice is tender and creamy. Add lobster and scallops about 5 mins to completion. Just enough time to heat lobster and cook scallops. Add cheese, stir. Finish with truffle oil to taste.
Garnish with parsley and slice of lemon and pass the pepper.
I put LG Traditional Balsamic on the table, as this is a nice addition to any Risotto dish.
It doesn't get much simpler than this. This can be a side dish, or enjoyed on it's own.
As much baby spinach as you can consume at one sitting, wash and pat dry.
LG Extra Virgin Olive Oil, mild to medium robust, for sauteing
Sea Salt and fresh ground pepper.
*If serving as a side dish, toasted pine nuts or slivered almonds add a nice touch.
Spring is my favorite time of the year! I love all things new and green. Fiddleheads have been a part of my life for as long as I can remember. My dad had a secret place to pick, somewhere in Nine Mile River, NS. It was so secret, to this day, I do not know where we picked a trash bag full every spring. My mom would stand for hours, cleaning them of the 'brown paper', blanching and freezing the little green pinwheels, so we could enjoy them for months to come. BTW, they are apparently toxic if eaten raw, good thing I did not know that as I munched away as we picked, so cook em.
Cook cleaned fiddleheads in boiling salted water, until barely tender. About 7 mins. Drain
Saute until lightly browned with 1 Tablespoon LG Extra Virgin Olive Oil (this is where a nice grassy one will shine) for every 1 cup fiddleheads.
Sprinkle with salt, fresh ground pepper, and finish with a splash of LG Sicilian Lemon white balsamic or Traditional dark balsamic.
Since I will always have butter in my life, this is where I will have at least one good feed, served with nothing but butter, salt and pepper.