Shrimp with Olives and Tomatoes

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Ottolenghi can do no wrong! This one is quick, easy and most important delicious!

Ingredients:
1 lb raw shrimp, peeled, deveined
4 TBSP butter, divided
Red pepper flakes
4 plum tomatoes, quarters
1/3 c kalamata olives, pitted
3 cloves garlic, minced
1 TBSP Pernod
4 TBSP parsley, chopped
Salt and pepper

In a 12 inch skillet, heat 2 TBSP butter over medium high heat, once it starts to bubble add the shrimp and red pepper flakes, cook 1 minute. Add tomatoes, garlic and olives, cook for 3 more min, stirring occasionally. Add pernod and remaining butter, cook for 1 minute. Season with salt and pepper and top with parley.

Serves 2 – 4.

Pasta with Lemon, Ham and Olive

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I’m on a Patricia Wells kick this week! This is a quick and satisfying pasta dish perfect for a night when you are tempted to order take out.

Ingredients:
1/4 c lemon juice
Zest of 2 lemons
1/2 c olive oil
8 slices Proscuitto, sliced into thin strips
1/2 c oil cured olives, pitted and quartered
2 tsp fresh thyme
Pepper
8 oz dried pasta
Ricotta salata

Cook pasta according to package.

Combine remaining ingredients in a 12 in skillet. Heat on medium heat and add pasta, tossing on coat.

Serve topped with a few crumbles of ricotta salata.

Serves 4.

Tomato, Artichoke and Pancetta Pasta

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We eat pasta at least once a week, usually on a night when I’m exhausted and want to order take out. This one comes together in the time it’s take to boil water.

Ingredients:
1 jar artichoke hearts, drained and chopped
16 oz cherry tomatoes, chopped
1/4 c kalamata olives, chopped
4 oz diced pancetta
Parmesan cheese
8 oz pasta

Cook pasta according to package.

In a 12 inch skillet cook pancetta over medium heat until crispy. Add remaining ingredients (except cheese) and cook for 5 minutes. Stir in pasta.

Serve topped with cheese.

Serves 4.

Manchego, Chorizo and Olive Bread

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This recipe comes from Patricia Wells’ latest cookbook and it is a winner! Cheese, spicy chorizo and olives – I don’t want to know how many calories are in slice,so I’m just going do my best not to gobble the entire loaf.

Ingredients:
1 1/4 c flour
2 tsp baking powder
1/2 tsp salt
3 eggs
1/3 c olive oil
1/3 c yogurt (I used greek non-fat)
5 oz manchego cheese, 1/4 inch cubes
2 oz dried Chorizio, cut into 1/4 inch cubes
1 tsp hot paprika
30 pimento stuffed olives

Preheat oven to 400.

Combine dry, combine wet – mix together then stir in olives, chorizo, cheese and paprika. Pour into a sprayed loaf pan.

Bake 25 – 30 minutes. Cool on a rack. Unmold and slice.

Tomato and Olive Tart

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This is from Patricia Wells and it is amazing !

Ingredients:
8 oz puffed pastry, thawed
1/4 c grated parmigiano
Salt
2 oz parmigiano, shaved
25 black olives, halved
12 oz tomatoes, sliced thin
2 TBSP basil, minced
2 TBSP oregano, minced
Chili pepper flakes

Roll out pastry on a baking sheet and prick with a fork. Shower with grated parmigiano. Freeze for 30 minutes.

Preheat oven to 400.

Drain tomatoes on pAper towels, sprinkle with a little salt and let drain for 10 minutes.

Remove baking sheet from freezer and par bake for 8 minutes. If it puffs prick with a fork.

Arrange the tomatoes, slightly over lapping, top with olives and cheese. Bake for 20 – 25 minutes until the crust is golden and cheese melted. Top with herbs and serve.

Serves 4.

Olive Bread

20140607-072655-26815443.jpgThis is from My Paris Kitchen by David Lebovitz, and it is amazing and super easy!! He goes on to toast it, I naked my a little longer and just sliced and ate it.

½ cup (70g) all-purpose flour
½ cup (70g) whole wheat flour
1 TBSP sugar
1 tsp herbes de Provence
½ tsp sea
½ tsp baking soda
½ tsp black pepper
1 c buttermilk
1/3 c almonds, very coarsely chopped
1/3 c olives, drained,packed and coarsely chopped

Preheat the oven to 350°. Spray a 9” loaf pan with non-stick spray, or oil it lightly.

In a bowl, whisk together the flours, sugar, herbes de Provence, salt, baking soda, and pepper. Stir in the buttermilk, mix in the olives and nuts. Pour into the baking pan.

Bake for 45 minutes, until it feels set in the center. Remove from oven and let cool for 5 minutes. Run a knife around the edges to loosen it, remove from the pan and set on a wire rack to cool.