Posted by Al Pryzbylski on July 17, 2014 0 Comments
1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus tips
1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh tarragon pappardelle below)
1 thinly sliced shallot
1 clove minced garlic
1/2 cup crisp, dry white wine
2 cups heavy cream
5 tablespoons Bella Gusta Tarragon Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh tarragon and/or flat leaf parsley to garnish
sea salt and fresh ground pepper to taste
Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of tarragon olive oil whisked with 1 tablespoon of lemon juice. Season both the salmon and asparagus liberally with sea salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.
Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.
In a saute pan, heat two tablespoon tarragon olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining tarragon olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with fresh tarragon and or flat leaf parsley.
Posted by Al Pryzbylski on January 21, 2014 0 Comments
Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup (Greek Penicillin?) . It's one of those soups to enjoy on a chilly winter day. We have taken a very standard interpretation of avgelomono and added a savory, spicy note of freshly made Baklouti Agrumato Olive Oil to the recipe.
The green fruit of the peppers were crushed with olives in our mill and it marries perfectly with the bright lemon, creamy rice, and savory chicken. This begs the question of why the original Greek recipe doesn't include this phenomenal fused olive oil in the first place.
Ingredients
8 cups good quality chicken stock or broth
1 cup short grain starchy rice
2 large shallots, or 1 medium onion diced
1 bay leaf
2 large fresh eggs
1 pound chicken breast cut in 1" cubes
1/3 cup fresh squeezed lemon juice
1/3 cup + 2 tablespoons Fresh Bella Gusta Baklouti Green Chili Olive Oil
copious amounts of fresh cracked pepper
sea salt to taste
Directions
In a large stock pot, heat 2 tablespoons Baklouti Green Chihi Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly.
Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with an additional healthy drizzle of Baklouti Green Chili Olive Oil
Serves 6-8
Bon Appetito
