Pickled Eye-Tal-Yun
ROSEMARY SCENTED OLIVES
This is a great recipe to play around with. Use different herbs, add citrus zest, play around with the types of olives. 2 cups mixed olives, rinsed and drained
2 tablespoons extra virgin olive oil
2 small fresh rosemary sprigs
2 garlic cloves, crushed
Pinch of crushed red pepper flakes
In a small saucepan, combine the olives, olive oil, rosemary, garlic, and red pepper flakes. Heat over medium-low heat, tossing occasionally, for 10 minutes. Let cool to room temperature and serve, or refrigerate for up to a week.
HERB- AND GARLIC-INFUSED TOMATOES
Chef Conant recommends serving these tomatoes on grilled or toasted bread, as a side dish for lamb, over a bowl of polenta or tossed with pasta. They would also make a wonderful addition to an antipasti plate or a variety of salads.
3 cups cherry tomatoes
8 small fresh thyme sprigs
5 small fresh rosemary sprigs
5 garlic cloves thinly sliced
Large pinch of crushed red pepper flakes
1 cup extra virgin olive oil, plus more if needed
Kosher salt
Combine the tomatoes, thyme, rosemary, garlic and red pepper flakes in a medium saute pan. Add enough oil to submerge the tomatoes about halfway. Season with a few pinches of kosher salt. Heat over low heat until the tomatoes expand as much as possible without splitting (it's OK if a couple of them do), about 30 minutes. Take them off the heat. The tomatoes are delicious when served warm but will keep, refrigerated, for up to a week.
Note: Save the oil the tomatoes cook in;b rushing it on steak. Just refrigerate it and use it within a week.
"PICKLED" RED ONIONS
These onions will last at least a week in the fridge. They are fantastic in salads, on sandwiches or as a garnish for roast meats such as pork or beef. This recipe can easily be halved or doubled, depending on your needs.
2 medium red or Vidalia onions, thinly sliced
1 cup red wine vinegar
3 teaspoons kosher salt
Combine all the ingredients with 1 cup of water and refrigerate, covered, for at least 8 hours. Drain.
ROSEMARY SCENTED OLIVES
This is a great recipe to play around with. Use different herbs, add citrus zest, play around with the types of olives. 2 cups mixed olives, rinsed and drained
2 tablespoons extra virgin olive oil
2 small fresh rosemary sprigs
2 garlic cloves, crushed
Pinch of crushed red pepper flakes
In a small saucepan, combine the olives, olive oil, rosemary, garlic, and red pepper flakes. Heat over medium-low heat, tossing occasionally, for 10 minutes. Let cool to room temperature and serve, or refrigerate for up to a week.
HERB- AND GARLIC-INFUSED TOMATOES
Chef Conant recommends serving these tomatoes on grilled or toasted bread, as a side dish for lamb, over a bowl of polenta or tossed with pasta. They would also make a wonderful addition to an antipasti plate or a variety of salads.
3 cups cherry tomatoes
8 small fresh thyme sprigs
5 small fresh rosemary sprigs
5 garlic cloves thinly sliced
Large pinch of crushed red pepper flakes
1 cup extra virgin olive oil, plus more if needed
Kosher salt
Combine the tomatoes, thyme, rosemary, garlic and red pepper flakes in a medium saute pan. Add enough oil to submerge the tomatoes about halfway. Season with a few pinches of kosher salt. Heat over low heat until the tomatoes expand as much as possible without splitting (it's OK if a couple of them do), about 30 minutes. Take them off the heat. The tomatoes are delicious when served warm but will keep, refrigerated, for up to a week.
Note: Save the oil the tomatoes cook in;b rushing it on steak. Just refrigerate it and use it within a week.
"PICKLED" RED ONIONS
These onions will last at least a week in the fridge. They are fantastic in salads, on sandwiches or as a garnish for roast meats such as pork or beef. This recipe can easily be halved or doubled, depending on your needs.
2 medium red or Vidalia onions, thinly sliced
1 cup red wine vinegar
3 teaspoons kosher salt
Combine all the ingredients with 1 cup of water and refrigerate, covered, for at least 8 hours. Drain.