The Olive Tap
240 Robert Parker Coffin Road
Long Grove
(847) 478-8741
www.theolivetap.com
Free Weekend Culinary Demonstrations and Tastings of specialty oils, balsamic vinegars and gourmet foods. Saturdays, noon to 3 p.m. Sundays, 1 p.m. to 4 p.m. ( Daily samplings of olive oils and balsamic vinegars throughout the year as well).
Conchiglie Pasta with Garden Fresh Heirloom Tomatoes, Fresh Basil and Zucchini
ingredients:
12 oz. conchiglie (sea shell) pasta
2 small zucchini
1 small red or yellow sweet peper
2-3 large cloves of garlic, chopped
2 cups ripe heirloom tomatoes, chopped
2 Tablespoons plus 1/4 cup olive tap olio della toscano extra-virgin olive oil
5 medium mushrooms, trimmed and sliced thin
1/4 cup chopped fresh basil
2 Tablespoons sliced black olives
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/3 cup butter
1/2 cup chicken stock
1 cup whipping cream
1/2 cup grated parmesan cheese
Directions:
Bring an 8 qt. or other suitable pot of salted water to boil. When boiling, add the pasta and cook till al dente. drain the shells reserving about 1 cup of the water.
While waiting for the water to boil, wash and trim the zucchini, and trim and brush off the mushrooms. Cut the zucchink and mushrooms into thin slices. core the pepper, removing the seeds and any white pith, then slice into strips about 1/3 inch wide and 1 inch long. Heat 2 Tablespoons of olive oil in a large saute or frying pan, on medium heat, taking care not to burn the oil. Add the zucchin and peppers to the pan and saute about 3-5 minutes until just tender. Do not overcook! with a slotted spoon, remove the vegetables from the pan and set aside in a bowl. (you can use a large serving bowl and put the finished pasta into it later.)
Add the remaining 1/4 cup of oil to the pan. When hot, saute the garlic and tomatoes for 2-3 minutes. stir in mushrooms. cook 3 more minutes. Add basil, black olives, salt and pepper and crushed pepper; cook 1 minute more. Add the tomato-basil mixture to the vegetables in the bowl.
Melt butter in the same skillet; stir in the stock and reduce for 2-3 minutes. add cream and cheese. cook over medium heat, stirring constantly, until the mixture is smooth. if sauce is too thick, use some the reserved pasta water. add the pasta and toss to coat. stir in the reserved vegetables and heat gently until hot. put into the bowl and serve. if serving cold, cool & regrigerate at least 1 hour. may be made up to 1 day in advance.
Grilled Peaches with Ice Cream and Raspberry Balsamic Glaze
Ingredients:
1 cup olive tap raspberry balsamic vinegar of modena pgi
4 medium peaches, peeled, halved, and pitted
2 Tablespoons brown sugar
1/2 teaspoon ground "saigon" vietnamese cinnamon
3 teaspoons dark rum
3 teaspoons butter
Directions:
Place raspberry balsamic vinegar in a small pot and reduce by 1/2 or moe until thick and syrupy.
While the balsamic vinegar is reducing, place butter and rum into a small dish and heat in a microwave until butter is just melted. place peach halves, cut side up, on a large piece of aluminum foil. (Note: dividing the peaches into two batches will make handling them easier. use 4 halves per piece of foil) Combine brown sugar and cinnamon and distribute evenly into center of each peach half. Brush the peaches with the rum-butter mixture, and fold the foil over the peaches and seal. place peach bundles on grill over medium heat. cook 15 minutes until peaches are thoroughly heated and softened.
To serve, place a small dollop of vanilla ice cream into the center of each peach. Spoon 1 Tablespoon of raspberry balsamic glaze over each peach half and serve immediately. serves 8.
Note: raspberry balsamic vinegar of modena pgi is naturally thicker and sweeter than what you generally find in a grocery store. if you use inexpensive balsamic vinegar, you will need to add sugar and increase the quantity to 2 cups in order to end up with 8 Tablespoons of thick glaze. You can also substitute commercially produced balsamic glaze which is already thick and needs no reducing.
Tips:
Adding chicken broth to gives pasta sauce more body and more liquid for the pasta to absorb.
A medium/intense olive oil like Italiano will give the best flavor for this pasta dish. Tips on selecting the right olive oil for particular dishes.
Pressing the flesh and smelling the fruit gives you the best peach. Use Freestone Peaches if filling for a recipe. They give the best center space.
240 Robert Parker Coffin Road
Long Grove
(847) 478-8741
www.theolivetap.com
Free Weekend Culinary Demonstrations and Tastings of specialty oils, balsamic vinegars and gourmet foods. Saturdays, noon to 3 p.m. Sundays, 1 p.m. to 4 p.m. ( Daily samplings of olive oils and balsamic vinegars throughout the year as well).
Conchiglie Pasta with Garden Fresh Heirloom Tomatoes, Fresh Basil and Zucchini
ingredients:
12 oz. conchiglie (sea shell) pasta
2 small zucchini
1 small red or yellow sweet peper
2-3 large cloves of garlic, chopped
2 cups ripe heirloom tomatoes, chopped
2 Tablespoons plus 1/4 cup olive tap olio della toscano extra-virgin olive oil
5 medium mushrooms, trimmed and sliced thin
1/4 cup chopped fresh basil
2 Tablespoons sliced black olives
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/3 cup butter
1/2 cup chicken stock
1 cup whipping cream
1/2 cup grated parmesan cheese
Directions:
Bring an 8 qt. or other suitable pot of salted water to boil. When boiling, add the pasta and cook till al dente. drain the shells reserving about 1 cup of the water.
While waiting for the water to boil, wash and trim the zucchini, and trim and brush off the mushrooms. Cut the zucchink and mushrooms into thin slices. core the pepper, removing the seeds and any white pith, then slice into strips about 1/3 inch wide and 1 inch long. Heat 2 Tablespoons of olive oil in a large saute or frying pan, on medium heat, taking care not to burn the oil. Add the zucchin and peppers to the pan and saute about 3-5 minutes until just tender. Do not overcook! with a slotted spoon, remove the vegetables from the pan and set aside in a bowl. (you can use a large serving bowl and put the finished pasta into it later.)
Add the remaining 1/4 cup of oil to the pan. When hot, saute the garlic and tomatoes for 2-3 minutes. stir in mushrooms. cook 3 more minutes. Add basil, black olives, salt and pepper and crushed pepper; cook 1 minute more. Add the tomato-basil mixture to the vegetables in the bowl.
Melt butter in the same skillet; stir in the stock and reduce for 2-3 minutes. add cream and cheese. cook over medium heat, stirring constantly, until the mixture is smooth. if sauce is too thick, use some the reserved pasta water. add the pasta and toss to coat. stir in the reserved vegetables and heat gently until hot. put into the bowl and serve. if serving cold, cool & regrigerate at least 1 hour. may be made up to 1 day in advance.
Grilled Peaches with Ice Cream and Raspberry Balsamic Glaze
Ingredients:
1 cup olive tap raspberry balsamic vinegar of modena pgi
4 medium peaches, peeled, halved, and pitted
2 Tablespoons brown sugar
1/2 teaspoon ground "saigon" vietnamese cinnamon
3 teaspoons dark rum
3 teaspoons butter
Directions:
Place raspberry balsamic vinegar in a small pot and reduce by 1/2 or moe until thick and syrupy.
While the balsamic vinegar is reducing, place butter and rum into a small dish and heat in a microwave until butter is just melted. place peach halves, cut side up, on a large piece of aluminum foil. (Note: dividing the peaches into two batches will make handling them easier. use 4 halves per piece of foil) Combine brown sugar and cinnamon and distribute evenly into center of each peach half. Brush the peaches with the rum-butter mixture, and fold the foil over the peaches and seal. place peach bundles on grill over medium heat. cook 15 minutes until peaches are thoroughly heated and softened.
To serve, place a small dollop of vanilla ice cream into the center of each peach. Spoon 1 Tablespoon of raspberry balsamic glaze over each peach half and serve immediately. serves 8.
Note: raspberry balsamic vinegar of modena pgi is naturally thicker and sweeter than what you generally find in a grocery store. if you use inexpensive balsamic vinegar, you will need to add sugar and increase the quantity to 2 cups in order to end up with 8 Tablespoons of thick glaze. You can also substitute commercially produced balsamic glaze which is already thick and needs no reducing.
Tips:
Adding chicken broth to gives pasta sauce more body and more liquid for the pasta to absorb.
A medium/intense olive oil like Italiano will give the best flavor for this pasta dish. Tips on selecting the right olive oil for particular dishes.
Pressing the flesh and smelling the fruit gives you the best peach. Use Freestone Peaches if filling for a recipe. They give the best center space.
