Sunday, April 21, 2013

Two Tapas Recipes featured at Kristos Olive Oil in Arvada

I love making something that converts a "non-believer" to a "believer" in a food sense. That's food people, not religion.

At the Kristos Olive Oil Tapas class we made Preserved Lemon-Goat Cheese Spread and Olive Oil Poached Tuna with a Tomato Olive Salad as well as a lot of other tasty Spanish dishes.

Richard, the owner of Kristos was a "non-believer" when it came to goat cheese. Until... he's seen the light.

Preserved Lemons, fresh herbs, tomatoes, olives, fresh baked bread, lemons, limes, oranges... Makings for TAPAS!


Recipes? Okay...

               6 Servings
1 large head garlic
¼ cup Blood Orange infused olive oil
8 oz. soft goat cheese
1 T. chopped preserved lemons (see below)
1 T. chopped fresh mint
2 T. chopped fresh Italian parsley
·        Roast garlic until soft by cutting off top of bulb, drizzling with the olive oil and sprinkling with salt. Wrap loosely in foil and roast in 400 degree oven until soft.
·        Mix all other ingredients together either with a wooden spoon for a rustic spread, or in the food processor.
Preserved Lemons:
6 lemons
2 cups kosher salt
1 stick cinnamon
1 t. whole cloves
6 cloves garlic, peeled
3 dried chilies
2 T Frantoio olive oil
  • Cut lemons in half and juice them.
  • Place a one-inch layer of salt on bottom of a quart-size glass far.
  • Pack the lemons into the jar.
  • Add remaining salt, lemon juice, garlic, cinnamon sticks, chilies and cloves.
  • Cover with olive oil, then lid to jar.
  • Leave at room temperature for 2 to 3 weeks.
·        When ready, fleshy part of lemon will have broken down and eaten away by salt.
  • Rinse lemons, scrape out remaining pulp.
  • Preserved rinds can now be used, or packed in olive oil for future use.
  • You may chop into 1/8 inch pieces before packing or chop in food processor.
copyright, COOK with COOK LLC, 2013
Serves: 8 to 12
Begin 1-3 days ahead of time to allow the tuna to marinate in the olive oil
2 # Tuna steaks
Coarse salt
3 cups Picual olive oil
6 strips lemon zest
4 small garlic cloves peeled
4 fresh thyme sprigs
Cracked black pepper
Lemon wedges for serving
·        Season tuna with salt
·        Stir 3 c. oil the lemon zest, garlic and thyme in a medium saucepan
·        Add tuna and oil to cover
·        Set over medium-low heat.
·        Cook, covered until tuna is opaque, 30-40 minutes
·        Remove from heat, let cool completely
·        Refrigerate in air-tight container up to 3 days.
·        To serve, remove tuna from oil, transfer to paper towels
·        Discard oil
·        Flake into 2 inch pieces.
·        Drizzle with oil; sprinkle with pepper
·        Serve with lemon and tomato-olive salad
serves: 8 to 12
2 ½ # tomatoes, (red, yellow…)
¾ c. halved cherry tomatoes
¾ c. pitted green olives
¾ c. Favolosa olive oil
1/4 c. Sicilian Lemon White Balsamic
2 T. flat-leaf parsley
1 T coarse salt
·        Toss together ingredients.
·        Emulsify oil and vinegar.
·        Let stand 20 minutes
·        Serve garnished with parsley leaves.
copyright, COOK with COOK LLC, 2013
Ready? GO!

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