Cooking Techniques With Olive Oil (7 page)

Basmati Rice with Potatoes, Dill and Saffron

Basmati rice is a staple food for most Middle Eastern countries. This recipe is Persian, uses dill and is dairy-free. The rice is parboiled, then drained. It is then returned to the pot, olive oil is added, and the rice is cooked over low heat until done. But don’t throw out the potato crust. Everyone fights for the
tadigh
! New to basmati rice?
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for a video tutorial on making basmati rice.

Serves 4-6

Ingredients:

8 cups water

1¼ teaspoons salt, divided

2 cups white basmati rice

6-7 strands of saffron

3 tablespoons extra virgin olive oil, divided

8 ounces russet potato, peeled and sliced into ¼-inch rounds

½ cup (4 ounces) dried dill

Instructions:

1. Pour the water in a large nonstick pot, stir in 1 teaspoon salt, cover and bring to a boil over high heat.

2. While waiting for the water to boil, place the rice in a bowl and cover with cold water.

3. Stir the rice with your hands to remove dirt and extra starch. Pour the water out. Rinse and drain two more times. Set aside.

4. Using a mortar and pestle, grind the saffron. Add 1 tablespoon hot water from the boiling water and pour it into the saffron. Set aside and reserve.

5. When the water comes to a boil, add the drained rice. Cook until the rice is half done and still crunchy in the center, about 6 minutes.

6. Pour rice through a fine mesh colander to drain.

7. Return the pot to the stove and place over medium heat. Add 2 tablespoons of olive oil to coat the bottom. Place the potato slices in one layer lining the bottom of the pot. Season potatoes with ¼ teaspoon of the salt.

8. Using a spatula, gently scatter scoopfuls of drained rice over the potatoes, just covering the potatoes. Do not press down on the rice or tap the spatula against the pot. You want to insure space and gaps within the rice for steam to pass. This will also keep the rice from turning to mush.

9. Generously scatter dried dill over the first layer of rice, until mostly covered. Continue adding layers of rice and dill until everything is back in the pot.

10. Using the handle of your spatula, gently press a hole through the center of the rice to the bottom of the pot for steam to pass through. Pour the last tablespoon of olive oil over the rice. Pour the reserved saffron water over the top, as well.

11. Cover the pot with a clean kitchen towel (or two sheets of paper towels) then cover with the lid. Wrap the rest of the towel over the lid. The towel will catch the extra steam and prevent condensation from dripping down back into the rice. This will keep the rice from getting sticky.

12. Reduce the heat to simmer and steam the rice until done, about 45-60 minutes.

13. To serve the rice, place an inverted plate over your pot and carefully flip the pot and the plate together. Gently remove the pot so that the crust is on top of the rice. Alternatively, reserve the top scoop of rice, then scatter the remaining rice in your serving platter, adding the reserved rice for the top. Remove the potato crust and place along the side of your serving platter. If your crust is not golden brown, continue cooking the potato slices over medium high heat for several more minutes, checking often to prevent them from burning.

Steamed Mussels with Saffron Broth

Next time you are watching the big game, flex your muscles with steamed mussels. This is an easy appetizer or a wonderful meal for two. The mussels are steamed in a combination of wine, lemon juice and olive oil. Make sure you have plenty of bread to soak up the delectable broth. Don’t be intimidated by saffron. You can learn more about saffron
here.

Serves 2

Ingredients:

1 pound mussels

½ cup extra virgin olive oil

½ cup white wine

¼ cup lemon juice

2 garlic cloves, crushed

teaspoon ground saffron

zest from 1 lemon, grated

1 tablespoon fresh thyme leaves

salt and freshly ground pepper

Instructions:

1. Rinse the mussels well under cold water, scrubbing off any beards (the fibers attached to the shell). Discard any that are broken or open wide. Set mussels aside.

2. In a large skillet whisk together the remaining ingredients, except for the thyme, over medium heat until steamy, about 10 minutes.

3. Add mussels and cover. Cook until all of the mussels open, about 5 minutes. Discard any unopened mussels. Season sauce to taste with salt and pepper.

4. Top with fresh thyme and serve with bread or pasta.

Steamed Baby Beet and Brussels Sprout Salad

Baby beets are the perfect size for steaming, and perfectly sweet, too! And, by placing the olive-oil-coated beets in a shallow bowl over a bamboo steamer, you can collect their juices to make into a vinaigrette. Save the beet greens, as they are delicious when eaten raw or steamed.

Serves 2

Ingredients:

3 baby beets

1 tablespoon extra virgin olive oil

8 large Brussels sprouts

2 tablespoons feta cheese, crumbled

Vinaigrette Ingredients:

¼ cup extra virgin olive oil

¼ cup red wine vinegar

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon freshly ground pepper

reserved beet juice from steaming

Instructions:

1. Remove the greens and gently wash the beets in water. Peel the beets and place in a small, heatproof shallow bowl.

2. Fill a wok or a pot large enough to hold a bamboo steamer with 2 inches of water. Place the bamboo steamer into the wok. Place the shallow bowl holding the beets into the steamer and cover. The shallow bowl will collect the juice “sweating” from the beets. You will use this juice in the vinaigrette.

3. Bring the water to a boil and steam until the beets are fork tender, 35-45 minutes.

4. Carefully remove the basket from the steam and allow the beets to cool to room temperature, about 1 hour. Chill until ready to serve.

5. Strain the beet juice and blend with the other vinaigrette ingredients.

6. Shred or slice Brussels sprouts thinly and place on two serving plates.

7. Slice beets in half and divide among the two plates. Top with feta and serve with vinaigrette.

Steamed Salmon with Olive Oil in Parchment (
Saumon en Papillote
)

You can also steam your food in the oven using parchment paper. This technique works well for fish and chicken. Use any of your favorite vegetables, such as broccoli, mushrooms, or asparagus. Double the recipe, make an assembly line for your next party, and involve your guests to custom-make their own entrée.

Serves 2

Ingredients:

2 salmon fillets, 5 ounces each or 1 large fillet

1 tablespoon extra virgin olive oil

teaspoon salt