Tag: recipe

Foodie Swellness: Delicious Olives from Spain

Olives from Spain 1

Although I did not grow up eating olives from Spain (I actually was probably an adult before I tried them for the very first time), but they’re now something I can’t live without. I’ll regularly crave them (coincidentally, one of my cats loves tapenade, she is so much my spirit animal!).

I don’t see how one can’t love olives from Spain. They’re so versatile, for one. A simple bowl of them with your cheese and charcuterie boards. Or add olives from Spain for a brine-y bite to your salads or pasta dishes (pasta puttanesca is a classic favourite!). Baked into a focaccia so that each doughy bite has a bit of olives from Spain. And what about chicken? On it’s own, a pretty bland protein. Incorporate lemon and whichever variety of olives from Spain you can find at your local supermarket into your sauce, though, and you’ve got one mouthwatering, flavourful main course.

The different ways you can enjoy olives are practically endless when you also consider that there are so many wonderful varieties from Spain. I’m not an olive connoisseur but I try to pick up a variety I’m unfamiliar with when I’m shopping at the market.

And did know they’re loaded with antioxidants that research has shown to be anti-cancerous, and they also contain iron and inflammation-reducing oleic acid? So many good reasons to incorporate them into your snacking and cooking repertoire  if you don’t already.

Next time you’re adding olives from Spain to your shopping list, some you might want to try out: hojiblanca, gordal and manzanilla. I feel like most people I know are partial to black olives, and while I do gravitate to them, I do love gordal, too; These large, fleshy green olives from Spain have a great bitter-salty balance, making them great for snacking. The same goes for manzanilla olives when it comes to snacking; they’re nice and round and plump and since its pit is easy to remove, you’ll often find them stuffed (think anchovies, peppers or cheese)—delicious! And hojiblanca? These olives from Spain have a slight fruity and nuttiness to them, which works well for stews and marinades.

Olives from Spain 2

With the versatility of olives from Spain, I started dreaming of Canadian dishes where I could incorporate them, and bannock came to mind. Let’s face it, I dream of carbs so it’s not shocking I thought of bread. I’ve never made bannock before, a bread that comes to us from our First Nations. I did a little research about it and discovered that bannock can be baked or fried, and although traditionally prepared and enjoyed quite simply, modern versions include cinnamon bannock rolls and bannock breakfast sandwiches  Light and fluffy bannock with some chopped olives from Spain warm from the frying pan sounded like it’d be the ultimate savoury treat…and it was! Here’s the recipe:

Fried Bannock with Olives from Spain

  • 2 cups of flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • chopped olives from Spain to taste (I used about a ¼ cup of Hojiblancas)
  • 1 tablespoon olive oil
  • ¾ cup water
  • vegetable oil for frying
  1. Whisk together dry ingredients.
  2. Mix in olives (I used Hojiblancas) and olive oil, and add water, until almost combined.
  3. On a lightly floured surface, knead a handful of times but do not overwork.
  4. Divide into 6 balls and flatten with your hands. Fry at medium heat in a frying pan generously oiled on the bottom of the pan until both sides of the bread are golden brown.
  5. Drain on a paper-towel lined plate.
  6. Enjoy warm!

Given the simple ingredients and method, I’m thinking this could be a great bread to make the next time I go camping or for brunch. Although, it’s not camping I’ve got on the brain now, it’s escaping to Spain I’m dreaming of!

For more recipe ideas for olives from Spain, be sure to check out olivesfromspain.ca

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Leave a Comment December 14, 2017

Foodie Swellness: From Italy with Amore at Loblaws

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Can’t we all use #moreamore in our lives? More specifically, more Italian cuisine made with authentic Italian ingredients?

I say sì! And I recently had the chance to learn to learn how to make some dishes from Chef Massimo Bruno at Loblaws. Bruno is from Puglia, and has lived in Toronto for about 16 years, and he said that when he first moved to Canada, it was hard for him to find the Italian ingredients he needed to make his dishes. This is not the case anymore because Loblaws carries more than 350 authentically Italian — they’re certified by the Italian Trade Commission — including many of Bruno’s favourites such as Lupa cheese.

Chef Massimo Bruno at More Amore

It was such a treat to get to learn from Bruno; I’ve been keen to go to one of his monthly supper clubs for ages but now I was getting to learn to cook alongside him. We made a few dishes: fettuccini with tuna and lemon, and a fresh pasta with tomatoes and garlic.

I learned a lot from Bruno over the course of the evening about Italian cooking:

  • When cooking with pecorino romano, be careful with how much salt you add to your dish as the cheese itself is quite salty, so add salt sparingly (if at all).
  • Don’t cheap out; spend the extra $5 on authentic pecorino romano (he likes the romano lupa) as it’ll really make your dish sing. When you buy a bottle of olive oil, go for a quality one, such as the President’s Choice Extra Virgin Olive Oil From Tuscany.
  • When making a sauce using ingredients like fresh tomatoes and garlic like the one we made, prepare it and let it sit so that the flavours come together.
  • There are two types of gorgonzola, dolce and piccante. Dolce is sweeter. Bruno recommends using Dolce if you’re cooking since many people find gorgonzola to be quite strong, so Dolce is a safer choice given it is more subtle.
  • There is no such thing as too much parmigiano reggiano.
  • There is also no such thing as too much fresh basil. Pile it on, says Bruno. He says you’ll never get a complaint, “Oh there’s too much basil in this.”
  • When using tomato purée to make your pasta sauce, add a little bit of water. If you don’t, your passata will cook off and become too thick and paste-like.
  • A quality dried pasta will have a slightly rough texture to it before you throw it into the pot of salted boiling water. (And don’t be shy when salting the water, Bruno threw handfuls into the water; he says it’s essential to cooking the noodles that the water be well salted).
  • You can trust in the imported Italian food products with the DOP label. This label is the product’s certification, which means you can be confident the product has been locally grown and packaged in Italy using traditional methods. DOP stands for Denominazione di Origine Protetta, which translates to Protected Designation of Origin.

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Besides all of these foodie lessons, we ate so well (above is a beef dish Massimo prepared for us) and that fettucine we all helped prepare? It’s so simple to make and you can be eating in about 10 minutes, which is exactly the kind of recipe we all need when we get home and it’s late and we’re too tired to cook, right? Here’s the recipe:

Fettucine with tuna, lemon and basil

Fettuccini with tuna, lemon and basil

In a large bowl, add one can of Rio Mare tuna, drizzle with olive oil. Add the zest and then the juice of one lemon. Add some fresh basil (you can just tear the leaves with your fingers) and season with pepper. In the meanwhile, cook your pasta in salted boiling water as per the package. Take about a half cup of the starchy water the pasta has been cooked in and add to your tuna mixture (this will make the sauce easier to mix with your noodles). Drain the pasta and add the noodles to the tuna sauce and mix to combine.

And you’re done! Dinner is on the table. So simple yet so good.

Here’s to more amoré in your life! Buon appetito!

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Leave a Comment November 3, 2017

Foodie Swellness: Hello, Absolut Lime

Absolut Lime

I’ve been slacking on the beverage posts. Don’t get me wrong, I haven’t slacked on the drinking and enjoyment of them this summer (erm, sometimes before I have a chance to photograph them, oops!), but am just behind on the posting about them!

Absolut Lime mojito

One of my new faves is Absolut Lime. It’s the latest addition to the core flavours from Absolut, and I’m surprised it took so long for them to add lime, especially since it’s the leading flavour profile for many cocktails!

For those watching your sugar, there are no added sugars to this flavoured vodka (although if you’re truly watching your sugar, you wouldn’t be drinking this at all!); I think it’s all about moderation, anyhow, obviously since I drink these cocktails on occasion. This Absolut is smooth and offers a refreshing hit of fresh lime. I’ve been using it to make the Absolut Lime Mojito, but once I pick up some ginger beer, I’ll be making some Mules, too. Here are the simple recipes for both of those cocktails, cheers!

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Absolut Lime Mojito

  • 1.5 oz. Absolut Lime
  • 0.5 oz simple syrup
  • half lime
  • 6 mint leaves plus one mint sprig
  • Soda water (I used my Bonne O for this)

Muddle mint leaves and simple syrup in a  highball glass. Fill with crushed ice. Add Absolut Lime. Stri, Toip up with soda water.

Absolut Lime Mule

  • 1.5 oz. Absolut Lime
  • 5 oz. ginger beer
  • 1/3 oz. fresh lime juice

Fill a mule cup with ice cubes. Add Absolut Lime and lime juice. Top with ginger beer. Garnish with lime wedge.

Leave a Comment August 15, 2017

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