Looking for a new spin on olives? Look no further than these Fennel and Lavender Marinated Castelvetrono Olives from the Houston Dairy Maids.
olives
Cast Iron Cookin’
Hot and hearty dishes that require little skill–just a skillet! From layered breakfast enchiladas to a classic campfire dessert, we’ve got you covered with one-pan wonder meals best served in cast iron cookware…
Lidia’s Chicken with Olives and Pine Nuts
Lidia Bastianich actually prepared this dish in MY kitchen! This dish is so simple but so delicious. We paired it with the Bastianich Vespa Bianco, an it was a match made in heaven.
You’ll Want to Taste Every Ounce of These Olive Oils!
When looking for a really good olive oil, one that you want to taste, it can be confusing! My pal Chef Belinda with H-E-B Cooking Connection offers some sage advice for choosing wisely — making things easier for all of us! These aren’t the kind you cook with in mass, but drizzle…glaze…really savor the flavor.
Piatti’s Heirloom Celebration Panzanella Tomato Insalata
The warm, homestyle atmosphere of Piatti has always made it one of my favorite dine-in restaurants for sampling the best in quality Italian cuisine.
Blackberry Olive Coulis from HEB Cooking Connection
Sweet and savory…this sauce will add a delicious touch to a grilled steak.
Luciano’s puttanesca sauce
This is a delicious tomato sauce with a bit of spice and lots of flavor. You can serve it over spaghetti, penne pasta or whatever style noodles you like. Saute garlic in olive oil till golden. Add peppers and mushrooms. Pour in white white and let simmer for a few minutes. Add Kalamatas and capers. […]
Paloma Blanca’s ceviche “Mendoza family style”
Ceviche is one of the most popular dishes in Veracruz. This is a new version of a traditional ceviche recipe inspired by the fresh ingredients found in the Gulf of Mexico. Preparing the Fish Put Snapper, shrimp and crab meat into a bowl. Cover with lime and orange juice, salt to taste and macerate for […]
Pissaladiere (French Pizza) from the Fig Tree
This Pissaladiere is a cross between a pizza and a focaccia, and was made famous on the French Riviera. The Fig Tree makes this tasty dish as part of their a Taste of Provence Rosé wine pairing dinner. “Chef Byron Bougeron shows you how to make a pissaladiere here”:/weekly-gems/2010/06/06/delicious-pizza-from-the-south-of-france/. See below for the recipe. Enjoy! […]
Smoked Salmon Tartare on Green Olive Crostini
Pat Mozersky came up with this recipe to highlight Olive Oil. We all know how healthy it is – and it’s so delicious. Try this appetizer from Pat. Green Olive Pesto In a food processor, combine the olives, onion, pine nuts and garlic and blend for 1 minute. With the motor running, slowly add the […]
Andrea Bocelli’s favorite Luciano’s pasta
World famous opera star Andrea Bocelli recently performed in San Antonio. Several times during his stay he requested his favorite dish be prepared by Luciano’s!
The Olive Oils I Use
Learning about olive oils is a bit like learning about wine. There are so many brands, they all have different unique taste profiles, and terroir also plays a big role in their flavor as it does with wine.
Unique Cooking Class at Olive Orchard
Ever seen olive trees growing in Texas? You’ll see more than 10,000 of them this Saturday at nearby Sandy Oaks Olive Orchard, plus, you’ll be entertained and enlightened by Chef ‘extraordinaire’ Michael Flores. Chef Flores is hosting a cooking class at Sandy Oaks Orchards (about a 15 minute drive from San Antonio) that promises to […]
PBS Star Shares Recipes
Lidia Bastianich, one of the most popular chefs in the TV world, recently visited San Antonio to promote the PBS station here, KLRN. While in SA, Lidia stopped by my house to shoot a few cooking segments. She prepared a scrumptious chicken and olives dish from the Le Marche region of Italy. The dish is […]
Lidia on olives in Italy
Olives are produced in just about every region in Italy and consequently, many Italian dishes use olives as an ingredient. Lidia Bastianich prefers to use olives that aren’t pitted. Hear why.
