Tag: tbsp olive oil

Farinata – Why Didn’t You Wish for This Sooner!

The third best part of this job, after the fame and
fortune, is learning about unique, new foods; and this farinata video is a
perfect example! Until it was requested by a Vlad Kiperman (if that is his real
name), I had no idea this tasty, and dead simple recipe even existed. It’s so
good, I’m kind of sad the discovery came so late in life.

Farinata is nothing more than a simple garbanzo bean flour
batter, which is spiked with olive oil and salt, and baked in a very hot oven.
The surface gets crusty, the edges get crispy, and yet the inside stays most
and sort of creamy. The texture is easy to explain, but the taste, not so much.

This is so simple and subtly flavored that it’s a kind of
hard to describe.
You may be familiar with the taste of garbanzo (aka chickpeas) in things like
hummus and falafel, but here it’s not combined with other strongly flavored
ingredients, and so you’re getting pure, un-cut bean. It’s going to be easier for me if you just make it and taste for yourself.

Like I said in the video, if you’ve never made this before, you
should probably try a plain version to get an idea of what this stuff is all
about, but after that, the sky’s the limit. The options for add-ons to the batter,
as well as potential toppings are virtually limitless. I hope you give this a
try soon. Enjoy!

Pan Note: I know many will ask, so I’ll just say it now;
yes, you can use any oven-safe 10-inch pan to make this, but I have a tough
time believing it will come out as wonderfully textured as it would if you use
a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one
of the big keys here.

Ingredients for 6 portions (one 10-inch cast iron pan):

2 cups lukewarm water

1 1/2 cups garbanzo bean flour (aka chickpea flour)

1 1/2 tsp kosher salt (about 1 tsp fine table salt)

1/2 tsp finely minced rosemary leaves, optional

5 tbsp olive oil, divided (use 3 tablespoons for the batter,
and 2 tablespoons for the pan)

freshly ground black pepper to taste

Gluten-Free and Loving It

By the way, since this is made from a legume-based flour,
farinata is 100% gluten-free, which should make a small, but very passionate
group of foodwishers happy. My usually modus operandi when it comes to such
requests and questions is a referral to Allrecipe.com’s impressive, and extensive gluten-free recipe collection, or one of my many talented GF food
blogger friends.

Speaking of which, Shauna and Danny from Gluten-Free Girl (the Beyonce and Jay-Z of GF bloggers), have a new cookbook out called, Gluten-Free Girl Every Day. If you happen to swing that way, check it out. The recipes sound wonderful, the photos are gorgeous, and the book’s getting rave reviews.

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still
a little ways off, but you’re already starting to wonder (worry?) what creative
side dishes will adorn the season’s holiday tables. This delicious, and very
versatile roasted mushroom and potato salad could be worth a look.

“Wild” mushrooms have never been less so, and that’s a good
thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take
a nice safe grocery store over actual labor anytime. Especially since the
selection has gotten so much better over the years. You can easily find 5-6
varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible
additions being as numerous as they are obvious. One geometrical change I’d
make next time, would be to quarter the potatoes instead of halving them, to
add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also
works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then
turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s
sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then
about 20-30 more with the mushrooms, tossing a few times. Don’t stop until
everything is looking awesome.

Linguine with Clam Sauce

by Pam on March 6, 2013

I wanted to make some pasta with fresh clams but the store I buy my fresh seafood at was out. Since I was still craving seafood I decided to make the best of it and try a pasta recipe I saw at Tasty Kitchen^[1] by Eat, Live, Run that used canned clams. It looked like a simple and quick recipe that would satisfy my seafood and pasta craving… I was right. It was super easy to make, made the house smell fantastic, and tasted even better. I loved this dish and so did my husband. The kids thought it was okay. My husband took the leftovers to work the following day and said it tasted great. I served this pasta with a Casesar Salad with Homemade Garlic Croutons^[2] and a Creamy Caesar Dressing^[3] for a delicious and comforting meal.

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

Print^[4]

Save^[5]

Linguine with Clam Sauce

Yield: 5

Cook Time: 10 min.

Ingredients:

8 oz dry linguine, prepared per instructions
1/2 tbsp olive oil
1 large shallot, minced
3 cloves of garlic, minced
2 6 oz cans of chopped clams, drained with 1/2 cup juice reserved
1 whole lemon, juiced
1/4 tsp red pepper flakes
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, grated, to taste
Fresh parsley, chopped

Directions:

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Eat, Live, Run at Tasty Kitchen

References

^{^} Tasty Kitchen (tastykitchen.com)
^{^} Caesar Salad with Homemade Garlic Croutons (www.gordon-ramsay-recipe.com)
^{^} Creamy Caesar Dressing (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Gordon Ramsay Recipes

Tag: tbsp olive oil

Farinata – Why Didn’t You Wish for This Sooner!

Gluten-Free and Loving It

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

Linguine with Clam Sauce

Linguine with Clam Sauce

Linguine with Clam Sauce

Ingredients:

Directions:

References

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