Tag Archives: E

Stuffed Sirloin Steak

Stuffed Thin Sirloin Steak

Thin Sirloin Steak filled with vegetable of choice! May be grilled or prepared in skillet. Serves 4

  • Choose 2-3 vegetables: peppers, beans, carrots, mushrooms, asparagus, *arugula, *tomatoes (*use fresh)
  • 1/4 cup Olive Oil
  • Garlic Clove (minced)
  • 1/4 tsp salt

Thinly slice vegetables of choice

Directions for Vegetables

In a skillet, over medium heat add oil and minced garlic clove.
Wash and thinly slice vegetables of choice. Add vegetables to skillet, cover and allow to saute` for 5 minutes. (*for Arugula and tomatoes use fresh and do not cook.) Remove vegetables from heat to cool.

Select thinly sliced Sirloin Tip

Ingredients for Meat

  • 1/2 tsp Salt
  • 1 garlic clove minced
  • 1/8 tsp Pepper to taste
  • 1/4 tsp Dried Mint Leaves
  • 1/4 tsp Dried Thyme
  • 1 Tbsp butter
  • 8 thin slices of sirloin steak
  • 8 Toothpicks OR Skewers

Combine in a bowl all salt, garlic, pepper, mint and thyme.

Season Meat

Place Sirloin on a plate, rub seasonings into meat slices on both sides. Set aside.

Place about 5 thinly sliced vegetables into center of meat and wrap meat around securing roll with large tooth picks or skewers.

Place skillet on medium-high heat. Add butter.
Add each roll to skillet (or place meat directly onto pre heated 500 F grill). Allow to sear in pan for 1 minute per side. Total of 3 minute cooking time for each roll.

Serve with side of Mustard, Horseradish or Greek Yogurt. Enjoy a side dish Fresh Vegetable Salad

The Olive Tree

A handful of olives each day improves the health of the body.

The history of the sacred olive tree’s goodness extends from peace offerings between “The Powers” of countries and cities, to its fruit’s medicinal benefits.  Before presenting how the olive is processed, enjoy some trivia on the olive tree and it’s influence on society.

  1. Genesis states that Noah received an olive branch from a dove once the flood waters receded. Christians continue with the tradition of exchanging small olive branches as a sign of peace one week before Easter.
  2. The name Athena is said to bare the name of the Olive Tree with the Olympic Crown being made of olive branches.
  3. Olympians  and other individuals used olive oil to make their skin more supple.
  4. Extra Virgin Olive Oil (EVOO) is used as a medicine in order to improve healthy cholesterol (HDL) and reduce the bad cholesterol (LDL). The quality of nutrient’s work as a hammer and chisel, helping to reduce plaque build up in veins and arteries.
  5. Thousands of  years of history and research have shown the importance of olive oil. World history indicates that in 2000 b.c. Egyptian’s imported Olive Oil from Crete, Syria and Canaan.

Generations of farmers and their  knowledge on handling of the fruit is passed down through time and right to our kitchens where the tree of life provides us with vitamins and minerals that satisfy our bodies keeping them healthy and strong.

EVOO a.k.a. Liquid Gold

Homer called it “Liquid Gold” and so the name stuck since Greek times. Extra Virgin Olive Oil, a name from “Oleum” (oil ) Gk and “Elaion” (olive tree ) Gk, originates from “El’yon” (meaning superior) Gk. Todays largest producers of Olive Oil are: Spain, Italy and Greece. Spain & Italy perform multiple presses on olives, while Greece is the number one  producer of Extra Virgin Olive Oil (a single first press).

Olive trees are pruned yearly. The height of fruit production is 20-25 years per branch and then it is removed. By alternating the cultivation of branch shoots, olive trees can live 300-600 years.

Olives await their press

In late fall and early winter, large nets are spread around the tree, olives are combed from the branches with rakes, combs or shakers, then placed into a large wagon. They await their press within the first 24 hours of being collected. The olives are removed from the wagon and elevated into a wash bin, separated from leaves and insects, ready for press.

Old olive press

Olive presses have evolved over time! Two stone wheels once stood vertically to each other with a large pole balancing them in the center. A donkey was roped onto the pole and would walk in circles, causing the wheel to rotate and press the olives, resulting in a beautiful green ribbon oil streaming from the attached siphon. Archaeologists found 100 olive oil presses dating back to 1600 b.c. in “the fertile crescent”, the stomping grounds of Lebanon, Israel and Palestine. The ancient presses would have produced between 1,000 to 3,000 tons of olive oil per season.

Once in press, the water and oil are separated from the olive.

Today olives are more easily pressed with their oil extracted and water being separated from the fruit. There are 3 presses performed on a single olive in modern times. Description of “Cold Press Oil” is reference to when the olives were obtained and pressed; November-January for most countries north of the equator! Looking through the screen, one can observe the pressing of the olives! The filaments are an earth color, soon to come out yellow-green as the pits and olive skin are sorted from the oil.

Olives endure 3 presses. The virgin press has the highest quality of nutrients and is dark yellow-green in color.

Extra Virgin Olive Oil has a color of dark yellow-green and holds a superior quality in vitamins and minerals. It is preferred to NOT HEAT EVOO, but instead use it on fresh on salads, vegetables and breads. Second press, a pale yellow oil, is used for low-heat sautéing of garlic & onion, a precedent to sauce making. Third press, yields clear oil, considered a poor quality with very few nutrients, often combined with a pat of butter for frying. Understanding olive oil and how or why it is used in various recipes provides one an opportunity to achieve the best dietary results in keeping a  family healthy.

1 serving a vegetables= 4 olives. Replace butter intake with EVOO to improve skin

Europe has many wonderful olive orchards.  A special thanks to Villa Maiano (Florence, Italy) and an opportunity to visit to their Olive Orchard and access to their farm.  http://www.fattoriadimaian​o.com/en/

Recipes

Recipes for Extra Virgin Olive Oil (EVOO)
DRESSING or DIP:

  • Whisk together 1 Tbsp EVOO, 1/2 Tbsp balsamic Vinegar, pinch of salt and pepper, 1 tsp parmesan cheese and serve on baguette or salad.
  • Vegetable salad. 1 tomato diced, 1 cucumber peeled and diced, olives, 1/2 c. arugula leaves. Combine with 1 Tbsp EVOO, pinch of pepper and oregano.
  • Salmon and Mozzarella
  • Cucumber Guacamole Dip

Recipes for Second Press Olive Oil

Recipes for Third Press or Light Olive Oil

OLIVE OIL can be used by itself  in place of facial creams.  Please read more and learn how to save money be making your own home remedy; a daily application before bed time is enough to improve skin.  Home Remedy Facial! Stimulate Your Skins Collagen & Elastin
Written by Kimberly Crocker Scardicchio

Florence Italy’s Peposo

A very simple Italian recipe that anyone can make!  Place ingredients into a pot and allow the savory flavors come together. This recipe has been handed down through the generations from a small town of Impruneta on south side of Florence.  Many Florentines will gladly tell a story of their family’s recipe, or  how it was linked to the construction of the beautiful Basilica in the center of Florence, or how it was tied to the Medici family, when they where amongst the few that could afford the spices to make the dish during the years of 1300-1700.  Either way, you can learn how to bring a piece of Florence, Italy to your table and enjoy this delightful stew.
May be served with roast potato’s, rice or pasta!
Preparation 5 minutes. Cooking time 3 1/2 hours.
Serves 8.
  • 4 1/2 pounds (or 2 kilo’s) cubed roast beef, roast pork, or roast wild boar
  • 1 onion minced
  • Three cloves of Garlic, peeled and left whole
  • 2 Tbsp olive oil
  • 1 cup olives
  • 1/4 cup capers
  • 4-6 whole Cloves
  • 1/2 cup (125 ml) or more, to taste, freshly ground pepper
  • 1 quart (1 liter)  of stewed or peeled Roma tomatoes
  • Coarse sea salt to taste
  • 1 bottle (750 ml) Chianti or similar dry red wine

Place meat and onions and garlic into a pan with 2 tablespoons of olive oil. Allow to brown for about 10 minutes. Add wine and allow to simmer for 5 minutes. Add olives, capers, peppercorns, cloves and stewed tomatoes into cooking pot. Place cover and REDUCE temperature to low heat. Allow to simmer for another 3 1/5 hours. Peposo is finished when the meat is fork tender.