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Here are some
recipes from our award-winning kitchen to yours.
English
Scones-Opus Restaurant Pittsburgh
pastry chef Robin Young
1 3/4 cups of sifted flour
2 1/4 tspn. double acting baking powder
1 tablespoon sugar
1/2 teaspoon of salt
1/4 cup butter
2 eggs
1/3 cup cream
Rub the butter into the dry
ingredients to a coarse texture. Make a well.
Mix the eggs and the cream and pour into the well.
Briefly mix the liquid with the dry ingredients without
over mixing. Turn the mix out on to a floured
table top and pat into a 3/4 inch thick shape. Cut
out scones, brush with egg wash and bake at 450 degrees
for 15 minutes or until done.
Add orange zest and 1 cup dried
cranberries or try blueberries and 1/2 crushed walnuts.
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Moroccan
Spiced Olives
1
Teaspoon cumin seeds
1
Teaspoon fennel seeds
1
Teaspoon coriander seeds
¼
Teaspoon cardamom-ground
1 Pinch
crushed red pepper flakes
1 Pinch
nutmeg –ground
1 Pinch
cinnamon
1
Tablespoon olive oil
¾ Cup
green olives –brought to room temperature
¾ Cup
Calamata olives-pitted- brought to room temperature
1
Tablespoon lemon juice
1
Tablespoon orange juice
3
cloves garlic –minced
Heat
first 8 ingredients in a small skillet over medium heat
until fragrant, about two minutes. Remove from heat, add
olives and then toss to coat. Stir in remaining
ingredients. Refrigerate in an airtight container for at
least up to four to eight hours. The longer the olives
marinate, the better they taste. Drain and serve at room
temperature.
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Olive
Tapanade
1
Cup Spanish olives with pimento
1 Cup
Calamata olives-pitted
1
Tablespoon lemon juice
1
Teaspoon olive oil
Mince
both kinds of olives in a medium sized mixing bowl. Add
the olive oil and mix well. Add the lemon juice and mix
well. Serve with toasted pita or crackers.
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Mediterranean
Baked Halibut
2
Pounds Halibut fillet
2
Tablespoons butter or margarine
1
Tablespoon cumin
1
Tablespoon coriander
½
Teaspoon cinnamon
1 clove
garlic- chopped
½
teaspoon salt and pepper
1 large
onion- sliced
Cilantro
to garnish
Lemon
juice to garnish
Soften
butter/margarine and combine with spices. Spread on the
sides of the fillets. Place fish in a baking dish and
cover with the sliced onions. Bake at 400 degrees for
30-40 minutes, covered until the last 10 minutes of
baking time.
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