Olive Salad

Don't let the name of this fool you.  This isn't a knife and fork kind of salad.  This is a seriously awesome medley of olives, Gardenia (pickled veggies), garlic and olive oil.  It's kind of like a condiment but it's kind of like an accessory that can take anything it touches and zing it up a few zillion notches.
 
I was introduced to this from my lovely Auntie Mar who then shared it with my mom.  They both make it, jar it and give it as gifts if they can keep it that long in their fridge.  I think the only thing I have done differently then they did is I added about a tsp of lemon rind.

One of my favourite ways to use this is on a crostini or cracker with either, goat cheese, Boursin or cream cheese and topped with a spoonful of the salad.  I have tucked this into a mozzarella grilled cheese and tossed some into a vinaigrette and poured over a plate of tomatoes.  This would also be fantastic tossed into a tomato sauce or on a pizza.  This keeps well in the fridge for several weeks.  Put them in pretty jars and give as gifts.  You'll make one lucky persons taste buds very happy...and perhaps cause them to have an unnatural addiction to this.  Just sayin'.

p.s. use the olives you can get at the olive bar in your grocery store for superior flavour.

Olive Salad

1 cup pimento stuffed Green Olives
1 cup pitted Black Olives
1 cup Gardenia (pickled vegetables)
5 cloves garlic
2 tsp Italian seasoning or Oregano
1 tsp grated lemon rind
1/2 cup Olive Oil

Pulse the first 6 ingredients in a food processor until coarsely chopped.  Pour into a bowl and stir in the olive oil.  Place the salad into jars.  Will keep in the fridge for several weeks.

Tomato, Corn and Avocado Salad

I have been on a "Staycation" for the last week and although I've been here at the lake, I didn't have my computer, hence no posting.  It was a perfect week full of sunshine, swimming, laughter, good food and relaxation. 
Speaking of good food, I came up with this wicked delish salad.  I. Love. This. Salad.  All of my favourite things combined in one bowl bursting with flavour, colour and texture.  My other half took one bite and continued to eat the entire salad.  I don't blame him, I could have done the same.  This is the perfect summer dish as a side or a lunch entrée.
For some of you, using raw corn may seem strange but it's sweet, crunchy and will change the way you think about corn.  Don't use frozen.  It must be fresh corn cut right off the cob in all of it's natural glory. The easiest way is to place a bowl under the cob and slice down so the kernels tumble into the dish. Also, you need to use fresh mozzarella for this....the stuff sold in water, not a mozzarella ball.  Bocconcini will work in a pinch but try to source out the fresh mozza or Buffalo Mozzarella.  So totally worth it. 

How pretty is that bowl of gorgeousness?!

 

 

 

Tomato, Corn and Avocado Salad

 

Serves 4 as a side

 

3 tbsp extra virgin olive oil

1/2 lime, squeezed of its juice

Salt & Pepper

2 large ripe tomatoes, diced, or 1 large, chopped and 10 cherry tomatoes, halved

1 small Avocado, diced

2 large cobs of uncooked corn with kernels sliced off

1/2 cup Fresh Mozzarella, diced or torn into bite sized pieces (about 1/2 large ball)

1 green onion, thinly sliced

Handful of fresh Parsley, chopped

 

Combine the oil and lime juice in a small bowl.  Season with salt and pepper to taste.

Combine the tomatoes, avocado, corn, mozzarella and green onion in a bowl.  Drizzle with the dressing and gently toss.  Sprinkle with the parsley.  Serve.

 

 

 

 

 



Duo of Flavoured Butters

Butter.  Who doesn't like butter?!  It's not something we eat all the time but when we do, we're going to enjoy it.  Slathered on fresh baguette, tucked under the skin of a chicken to add flavour, in a Bechamel and my new favourite,  co-mingling with other delicious ingredients and melting over a steak.  Sigh.....

If you want to add a whack of flavour to your steak, this is it.  In fact, try the Dijon Tarragon on fish, chicken or vegetables or either one with baguette for something a little different.  These both keep well in the fridge for at least a week and you can freeze them for up to a month.  Store them in either a small ramekin or place the softened butter on a piece of plastic wrap, roll it tight, sealing the ends and refrigerate until cold and then slice as you need it.  It's too simple not to try.

Don't they look so pretty!

If you choose to roll them, then you can slice them....Freeze the whole roll and just slice off what you need.

Duo of Flavoured Butters

Blue Cheese and Chive Butter

1/4 cup unsalted butter, softened
1/3 cup blue cheese (I used a Gorgonzola)
1 tbsp chives, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
Freshly ground Black Pepper


Dijon Tarragon Butter

1/4 cup salted butter, softened
2 tsp Dijon mustard
2 tsp dried Tarragon or 1 tbsp fresh, finely chopped

Bring the unflavoured butter to room temperature.  Stir in the ingredients either by hand or using a small food processor.  Roll into a log using the plastic wrap or smear it into a ramekin and refrigerate until firm.  Will keep in the fridge for up to a week or freeze for up to a month.

Tomatoes with Buffalo Mozzarella (Caprese Salad)

If there ever was a salad that completely rocks my world, this is it.  It's a seasonal salad which brings me massive amounts of joy.  When I say seasonal, I say this because the tomatoes should be in season.  Nothing worse than a pale mealy tomato.  Blech.  In the winter months, I'd have to recommend roasting the tomatoes to get the maximum flavour and texture.
If you've never had fresh Buffalo Mozzarella cheese, you need to.  It's insanely delicious.  The Butcher's Daughter's http://butchersdaughters.ca/ in my area carries it, thank goodness.  It's next to impossible to find it in my neck of the woods and when I crave it, I must fulfil that craving.  I was constantly substituting with Bocconcini which bares no resemblance, in my opinion and certainly wasn't cutting it.
I won't give you exact ingredients for this because it's really up to you how much to make, but I will tell you to use only the best ingredients. Great cheese, ripest tomatoes, garden fresh basil, great balsamic (optional) and really good quality olive oil)  It makes all the difference.  Don't skimp.  You deserve this.  It's wicked delish.
P.S.  sorry about the photo.  It was taken on my phone.  I will update when I make this again....very soon.

Tomatoes with Buffalo Mozzarella aka Caprese

Fresh ripe tomatoes, sliced
Buffalo mozzarella, torn into chunks (more rustic)
Fresh Basil, torn
Good Quality Olive Oil
Good Quality Balsamic (optional)
Salt

Lay the tomatoes on a platter, top with the cheese, basil and drizzle with the olive oil and balsamic, if using.  Sprinkle with some salt.  Serve immediately.

Nadine's Chickpea and Artichoke Salad

Excuse my absence....it's called summer.  Our social calendar is never dull and always full.  I can't complain...we're blessed to have so many great friends and family around to eat and cocktail with.

We all have our own recipes, styles of cooking, favourite ingredients and signature dishes.  Some of us have recipes that are similar but with a slight difference, such as this one.  I posted my version of this last year.  This is my mom's version and equally delish and just slightly different.  It's a fresh and simple summer salad that's healthy and will easily sit for up to 3 days in the fridge without losing it's flavour.  Double it to feed a crowd. 

 

 

 

 

Nadine's Chickpea and Artichoke Salad

 

Serves 8-10

 

Salad

2 (19 oz) cans Chickpeas, drained and rinsed

1 can Artichoke hearts, drained, rinsed and quartered

3 cloves garlic, minced

3 green onions, sliced

10 grape tomatoes, halved

1/3 English Cucumber, quartered and sliced

1 orange or yellow pepper, diced

handful of chopped Fresh Parsley

Dressing

1/4 cup good Extra Virgin Olive Oil

juice of 1 lemon and the rind of 1/2 of it

1 tsp dried Oregano

1 tsp cumin

Salt and Pepper to taste

 

Combine the salad ingredients in a bowl.  Combine the Dressing ingredients and pour over the salad.  Toss to combine and let it sit for at least 2 hours.  It gets better with time and will last for 4 days in the refrigerator.