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Poulet Grand-Mere

INGREDIENTS

  • 1 whole chicken split in half
  • 2 pounds small new potatoes
  • 1 pound of whole cremini mushrooms
  • 2 large carrots roughly chopped in to 1/2″ pieces
  • 2 onions peeled and cut in to wedges about 1 inch at the thickest part
  • 10 cloves of garlic
  • 1 1/2 cup of white wine
  • 1/2 cup high-polyphenol extra virgin olive oil (Ultra Robust Picual as example)
  • 4″ sprig of fresh rosemary
  • Sea salt & fresh ground pepper to taste

DIRECTIONS

  • Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9″ x 13″ roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.
  • Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.
  • Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.

Serves 6

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Pork Scallopine

Serves 4Ingredients:
4 thick cut (8 oz.) center cut, boneless Pork Chops
8 Cloves of Garlic, smashed with side of knife (substitute for Oli + Ve’s Garlic Olive Oil
1 Tablespoon Rosemary, fresh, roughly chopped
2 Tablespoons Sage, fresh, roughly chopped
1 Cup Oli + Ve’s Traditional Balsamic Vinegar
¼ Cup Oli + Ve’s Extra Virgin Olive Oil or the Oli + Ve Garlic Olive Oil
Kosher or Sea Salt
Fresh Ground White pepper


Preparation:
1.       In a glass bowl, combine vinegar, rosemary, sage, garlic. While whisking, slowly add olive oil. Set aside.
2.       Place pork chops (one at a time) in a 1 gallon zip-lock bag, and lightly pound with meat mallet until approximately ¼” thick.
3.       Add meat to glass bowl with marinade and allow to marinate for 2-3 hours.
4.       Preheat grill.
5.       Lightly drain pork, and place on HOT grill for no more than 90 seconds on a side. Be careful for flare-ups.
6.       Serve with spaghetti tossed with olive oil and parmesan.

Courtesy of Stone’s Throw Winery – check them out at www.stonesthrowwinery.com!

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Penne Rivierra Style

Ingredients

  • 1 lb. penne pasta
  • 1 6 oz. can of tuna in oil
  • 1/2 cup green peas
  • 1 16 oz can of whole, peeled tomatoes
  • 2 1/2 tablespoons extra virgin olive oil
  • 1-2 cloves garlic
  • 1 large red bell pepper
  • 3-4 leaves of basil
  • salt, pepper

Preparation

  • Dice the pepper and saute’ in the olive oil with the chopped garlic. (Do not allow garlic to brown).
  • Add the tuna and saute’ for 2 minutes, add the tomatoes and chopped basil, salt, and pepper.
  • Chop up the tomatoes while cooking in sauce.
  • Cook the penne in abundant water and a little sea salt. Drain.
  • Add the tomato and tuna sauce to the pasta. Serve with grated parmesan cheese. Serves four.

Recipe Courtesy of Italian Pasta

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Pastisio with California Arbosana Bechamel

Here’s a Greek dish made with a French sauce that employs a buttery, creamy California Arbosana olive oil. OPA!

Ingredients

Part 1

  • 1 pound dry ziti pasta
  • 4 tablespoons California Arbosana EVOO
  • 1/4 cup grated Parmesan cheese
  • sea salt and pepper to taste
  • 3 large eggs, lightly beaten

     Part 2

  • 2 tablespoons California Arbosana EVOO
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 1 pound lean ground beef
  • 1/2 pound lean ground lamb
  • 1 cup crushed tomatoes
  • 1/2 cup dry red wine
  • 1/2 cup chicken broth
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • sea salt and fresh pepper to taste

      Part 3 

  • 1/2 cup California Arbosana EVOO
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, lightly beaten
  • sea salt and fresh ground pepper to taste

Directions
Preheat oven to 350 degrees F

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes. Drain thoroughly and allow to cool slightly. Whisk 4 tablespoons California Arbosana with eggs, Parmesan cheese, pepper, and salt. Pour over ziti and set aside. 

To make meat sauce heat olive oil in a sauté pan over medium-high heat. Sauté the onions until soft and translucent. Increase heat and add ground beef and lamb and cook until the meat browns. Add the tomatoes, wine, broth, parsley, oregano, cinnamon, salt and pepper. Cover and simmer over low heat for 20 minutes.

To make the Arbosana béchamel , heat the olive oil in saucepan and stir in flour. Cook over medium-low heat, stirring frequently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add the nutmeg, salt, pepper and cool slightly before stirring in beaten egg.

Transfer 1/2 cup of the bechamel to the meat sauce. To assemble pastitsio, grease a 9×13 inch baking dish with one tablespoon Arbosana EVOO. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on the remaining béchamel sauce and spread to completely cover ziti. Sprinkle remaining cheese on top. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.

Serves 8

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Pasta with Walnuts

Ingredients

  • 1 lb. large pasta (such as rigatone or large shells)
  • 1/2 cup walnuts
  • 2 tablespoons butter
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoon bread crumbs
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sugar
  • cinnamon, nutmeg, salt, pepper

Preparation

  • Chop the walnuts and saute in a casserole in the oil and butter.
  • Add the sugar, cinnamon, and nutmeg.
  • Mix in the bread crumb, salt, and pepper.
  • Cook the pasta in abundant salt water. Save some cooking water and drain. Put in a serving dish.
  • Add the sauce and the cooking water to correct consistency. Add the grated parmesan cheese and serve immediately. Serves four

Recipe courtesy of Italian Harvest