Posts tagged as:

extra virgin olive oil

Lamb with Tabil and Preserved Lemons

2 cups whole-milk yogurt, divided
6 Tablespoons Tabil Spice Blend*
10 large garlic cloves, minced, divided
kosher salt plus more for seasoning
freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil
4 Tablespoons fresh lemon juice
1 4–5 pound butterflied leg of lamb, opened like a book
3 Preserved Lemons chopped fine
Mix 1 cup yogurt, 3 Tablespoons Tabil Spice [...]

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Tomato Confit & Onion Tart

A friend chef once told me that he lines all of his savory tarts with mustard before filling for an extra surprise flavor.
4 ounces soft goat cheese
4 ounces hard aged goat cheese
2 eggs
6 Tbsp heavy cream
6 Tbsp creme fraiche
2 Tbsp chopped thyme
black pepper
3/4 teaspoon salt
1 cup caramelized onion
1 pound Confit Tomatoes
3 teaspoons of your favorite [...]

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Tomato Confit

In the height of the season it is easy to make a large batch of this and can so you can enjoy all year round.
6 pounds tomatoes
8 garlic cloves sliced paper thin
1.5 cups extra virgin olive oil
15 springs of thyme
1 Tablespoon sugar
2 teaspoons salt
2 teaspoons pepper
Preheat the oven to 300 degrees F.
Cut the tomatoes in [...]

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Chicken Tagine with Olives & Preserved Lemon

1 whole pastured chicken cut into 10 pieces (cut 2 breasts in half for 4 pieces)
2 large onions, chopped very fine
1 handful chopped fresh cilantro
1 handful chopped fresh parsley
10 cloves garlic, chopped fine
4 heaping teaspoons of Ras el Hanout*
2 pinches saffron threads
1 whole preserved lemon (chopped fine)
2 bay leaves
1⁄2 cup chopped green olives
4 cups chicken [...]

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