ROASTED BLACK OLIVES AND PEARL ONIONS
This is from a Saveur, April 2005, article reviewing a book by Lidia Matticchio Bastianich, 'Lidia's Family Table'. It's simple yet sublime. I served with cheese and smoked salmon as antipasto and I can't wait to make again to take to my friends' house when we get together for our wine-tasting and chit-chat. Prep time includes overnight marinade and bringing to room temperature.
Provided by bikerchick
Categories Brunch
Time 9h
Yield 3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 300°.
- Spread the olives on a large baking sheet and bake for 20 minutes, or until they have shriveled a bit and are slightly crunchy, but not crisped or burned.
- Let them cool in the pan (they'll dry more and become a bit crunchier).
- Meanwhile, cut off the root end of each onion, but don't peel them.
- In a small saucepan, heat 2 cups water and the vinegar to a boil and drop in all the onions, cook for 5 - 10 minutes, depending on their size, until they feel soft all the way through when you squeeze them, but not mushy.
- Drain and let them cool.
- Remove the skin (or pop the onion out of the skin by squeezing at the top).
- If the onions are 3/4" or more, slice them open and flake them apart, separating the layers; tiny onions can be left whole.
- Toss the olives, onions, and orange zest in a bowl.
- Dress with the oil and juice to taste.
- Marinate briefly or overnight, refrigerated, if you want.
- Serve at room temperature in a shallow bowl with a serving spoon.
Nutrition Facts : Calories 77.7, Fat 4.6, SaturatedFat 0.6, Sodium 2.5, Carbohydrate 9.2, Fiber 1.5, Sugar 3.7, Protein 0.8
"EYE-STUDDED" TURKEY TENDERLOIN (PEARL ONIONS AND BLACK OLIVES)
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray. Place tenderloins in pan and season all over with salt and black pepper. On 1 of the tenderloins, spread hoisin sauce all over. On the other, drizzle vegetable oil over the top.
- Using wooden picks, attach black olives to pearl onions and then the hoisin- coated turkey tenderloin, making a set of eyes in the meat.
- Roast 30 minutes, until an instant-read meat thermometer inserted into the tenderloin registers at least 160 degrees F. Reserve plain tenderloin for another meal. Let hoisin-coated turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices.
SPICY ROASTED OLIVES
Steps:
- Preheat oven to 300 degrees F.
- In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.
CREAMED PARMESAN BABY POTATOES WITH PEAS AND PEARL ONIONS
This recipe can be doubled, and I really suggest you do, this is absolutely delicious! Of coarse you can use fresh peas cooked to just firm-tender, but frozen peas and small whole onions, make this dish easier!
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
- Melt butter in a large heavy saucepan over low heat.
- Add in the chopped garlic and saute for about 1 minute.
- Add in flour and whisk for 2 minutes (do not brown the flour).
- Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
- Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
- Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
- Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
- Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.
BALSAMIC-AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS
Make and share this Balsamic-And Dijon-Glazed Ham With Roasted Pearl Onions recipe from Food.com.
Provided by yooper
Categories Ham
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook onions in large pot of boiling salted water 2 minutes; drain.
- Trim root ends, leaving base intact.
- Peel.
- (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325.
- Combine sugar, vinegar, and mustard in bowl for glaze.
- Transfer onions to 11x7x2-inch glass baking dish.
- Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat.
- Cover with foil.
- Line large roasting pan with foil.
- Making 1/2-inch-deep slits, score ham with diamond pattern.
- Place ham in pan and roast 45 minutes.
- Place onions in oven.
- Roast ham and onions 25 minutes.
- Uncover onions.
- Continue roasting onions and ham 50 minutes.
- Baste ham with some of glaze.
- Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer.
- Transfer ham to large platter.
- Transfer onion mixture to bowl.
- Serve ham, passing onion mixture seperately.
Nutrition Facts : Calories 937.7, Fat 67.6, SaturatedFat 24.5, Cholesterol 215.8, Sodium 446.1, Carbohydrate 26.4, Fiber 1.4, Sugar 22, Protein 52.8
BISTRO BRAISED BEEF WITH SHIITAKE AND PEARL ONIONS
This is a wonderful and oh so satisfying dish. With the long slow cooking the flavors will mellow and become rich.
Provided by Annacia
Categories Meat
Time 2h6m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Clean shiitake and remove stems, if using other mushrooms simply clean.
- Leave whole or if mushrooms are large, thickly slice.
- In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high.
- Add mushrooms and cook until tender, about 3 minutes.
- Remove from heat and turn into a bowl.
- In a large bowl, stir flour with salt.
- Add beef and lightly coat in flour.
- In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl.
- Repeat with remaining meat adding a little more oil.
- Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan.
- Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering.
- Stir occasionally for 1 1/2 hours, meat should nearly be tender.
- Stir in carrots and onions.
- Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes.
- If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes.
- Stir in mushrooms.
- Add pepper to taste.
- Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme.
- PEELING PEARL ONIONS:.
- Drop unpeeled onions in boiling water for a minute or so.
- Plunge into cold water.
- Cut base of onions and squeeze.
- Onions will pop out of skin.
Nutrition Facts : Calories 346.9, Fat 15.8, SaturatedFat 5.1, Cholesterol 101.9, Sodium 576.8, Carbohydrate 17.4, Fiber 3.5, Sugar 7.6, Protein 35.2
CARAMELIZED PEARL ONIONS WITH BALSAMIC GLAZE
Make sure the frozen pearl onions go straight from the freezer into the roasting pan. Adjust the oven rack to the lowest position - closest to the heating element. And don't forget that sprinkling of sugar to help the browning.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish
Yield 8
Number Of Ingredients 7
Steps:
- Adjust oven rack to low position and heat oven to 425 degrees.
- Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
- Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 21 g, Fat 7.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 28.4 mg, Sugar 8.4 g
ROASTED OLIVES
Make and share this Roasted Olives recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat an oven to 400°F.
- In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
- Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 235.4, Fat 24.3, SaturatedFat 3.3, Sodium 741.2, Carbohydrate 6.3, Fiber 3.2, Protein 0.8
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