Citrus And Green Olives With Goat Cheese Food

CITRUS AND GREEN OLIVES WITH GOAT CHEESE

Steps:

• Preheat broiler. Remove any white pith remaining from peeled fruit and cut into thin rounds or pull-apart segments (or a combination of the two); arrange on a platter. Season with salt and pepper and drizzle generously with oil; nestle olives in among them.
• In a small bowl, beat together goat cheese and oil; season with salt. Transfer to a serving bowl, drizzle with more oil, and sprinkle with salt and pepper. Place bread on a rimmed baking sheet and drizzle both sides with oil. Broil, flipping once, until charred in spots and crisp, about 1 minute. Serve citrus, olives, and goat-cheese mixture with bread alongside.

WARM CITRUS-MARINATED OLIVES

Steps:

• Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
• In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
• Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.

CITRUS AND GREENS SALAD WITH WONTON CROUTONS

Steps:

• Grate a teaspoon of zest from the orange and set aside in a small bowl.
• To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
• To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
• Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
• Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
• Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
• To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
• Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.

GOAT CHEESE WITH OLIVES, LEMON, AND THYME

Steps:

• Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
• Serve olive mixture over goat cheese.

MY HUSBAND'S FAVORITE GRILLED CHEESE & GREEN OLIVE SANDWICH

Steps:

• Heat a small non-stick pan over medium heat.
• Add olive oil and olives, and saute just until lightly browned.
• Remove olives, temporarily, to your serving plate.
• Add a bit more olive oil to pan, if needed.
• Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
• Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
• Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.

PASTA WITH GOAT CHEESE AND BLACK OLIVES

Steps:

• Bring a large pan of salted water to the boil.
• Add the penne and cook until al dente, around 10 minutes.
• Meanwhile, mix together the garlic, anchovy and olive oil into a paste.
• Drain the cooked pasta and transfer to a large bowl. Toss with the garlic paste, chopped olives and goat cheese. Season with freshly ground pepper.
• Drizzle with olive oil and sprinkle with parsley. Serve at once.