Feeds:
Posts
Comments

Posts Tagged ‘extra virgin olive oil’


(serves 4)
4 5-ounce fillets of arctic char
2 tbs extra virgin olive oil
1/2 tsp Calamondin Balsam (see notes)
kosher salt/fresh ground pepper
1 tbs “Perseus” olive oil (see notes)
Trim and remove any bones from fish. Pat dry with a paper towel.
Place, skin side down, on a large plate. Season lightly with salt and pepper (a pinch each for each fillet).
Whisk together extra virgin olive oil and Calamondin Balsam. Brush onto fillets and let marinate for 15 minutes.
Line a baking sheet with parchment paper and transfer arctic char onto this. Bake in a 350F oven until barely opaque in centre.
Remove from oven. Let rest three minutes. Plate and drizzle with Perseus olive oil to finish.
Serve with favourite vegetables.
Notes: The specialty vinegar and oil are from Crescendo (www.crescendocanada.com for store locations and mail orders). Calamondin is a citrus, also known as a Panama orange. The Balsam (vinegar) is bright and only a very little bit is needed to add a high note to a delicate fish like arctic char.
Advertisements

Read Full Post »


For the tomato confit:
9 oz heirloom cherry tomatoes
1 medium-large shallot, peeled and sliced
3 cloves garlic, peeled and sliced
extra-virgin olive oil
kosher salt/fresh ground pepper
2 tsp capers
2 anchovy fillets
Add tomatoes, shallot and garlic into a small cast iron pan. Season lightly. Add olive oil until tomatoes are half covered. Place in a 325F oven for 40 minutes to cook slowly. Remove from oven. Add capers and anchovies. Set aside.
For the halibut:
4 skinless halibut fillets, 5-6oz each
kosher salt/fresh ground pepper
canola oil
Add 1/4-inch oil to a medium skillet, heat over high. Pat dry and season both sides of fish. Add to oil, reduce heat to medium, cook until bottom side is golden and fish is cooked 3/4 of the way up. Remove fillets to a plate, upside-down. They will “carry-over cook” the rest of the way.
Serve with tomatoes and a little of the olive oil. Use or save remaining oil as a bread dip or drizzle.

Read Full Post »


1/2 pound fresh green beans, trimmed
1-3 cloves garlic, peeled and thinly sliced
2 stalks basil, leaves only, finely sliced (about 3-4 loose tbs)
2 tbs extra virgin olive oil
shaved parmesan
kosher salt/fresh ground pepper
Bring a medium pot of water to boil. Add beans and cook for 3 minutes. Drain.
Meanwhile, place a large non-stick or well seasoned pan over medium heat. When hot, add beans and garlic. Drizzle with olive oil, toss several times to coat. The garlic should get a little golden but not burn. Season with salt and pepper.
Add basil and toss a few more times. Transfer to serving dish and top with thin leaves of parmesan, shaved using a vegetable peeler. Garnish with a fresh basil sprig.
Serve immediately.

Read Full Post »


1 whole chicken, butchered into “eight-cut”
355ml can dry apple cider, such as “Dukes” (may also use beer)
1/2 cup kosher salt (not table salt)
2/3 cup extra virgin olive oil
3 cloves garlic, peeled and pressed
fresh ground pepper
10 sprigs fresh thyme

In a glass baking dish, whisk together kosher salt and cider until dissolved. Add chicken pieces, swirling in brine to coat. Let sit for 30 minutes, turning pieces over after 15 minutes.

 

Remove chicken from brine. Discard brine. Rub chicken with garlic and place back into clean baking dish. Season lightly with fresh ground pepper. Distribute half of the thyme sprigs throughout the dish and pour olive oil over chicken. Refrigerate for at least 3 hours.

 

Heat a gas grill. Discard thyme. Place the chicken over an unlit burner to keep it away from direct heat. (The sugar in the cider will cause the chicken to brown more quickly, so check on its progress often.)

 

While the chicken is cooking, occasionally add fresh sprigs of thyme to the grill, allowing the smoke to infuse the meat with flavour.

A note on salt: For this dish, Kosher salt is essential. Its milder flavour compliments the meat without overwhelming. Table salt is many times saltier and may leave an iodine aftertaste.

Read Full Post »