Three Talented Chefs Are Pot Luck-y.

When it comes to cooking contests, we all know it’s not about luck. In this case, the winners were creative and talented in their approaches. Each of these recipes performs perfectly in an Emile Henry Flame Top Stew Pot. Accented with California Ripe Olives, they’re simple to prepare and even easier to eat!

First place winner, Laura Lufkin won a 7 qt. stew pot with her Pesto Kissed Tuscan Chicken and Olive Stew.  Olive and Herb Baked Risotto with Shrimp by Deborah Biggs earned second place honors and a 5.5qt. pot. Sally Sibthorpe placed third and won a 4.25 qt. pot with her Southwestern Pork and Olive Stew. Honorable mention goes to Elise Lalor for her delicious Baked Halibut with California Black Olives and Lemon. Congrats to all of our cooks!

 

Pesto Kissed Tuscan Chicken and Olive Stew

• 1/4 cup olive oil
• 3 bone in chicken breasts with skin, trimmed
• 1 cup fennel, diced
• 1 cup sweet onion, diced
• 1 clove garlic, chopped
• 1 1/2 teaspoons thyme
• 1 teaspoon dried rosemary
• 3 tablespoons all purpose flour
• 1-15.5 oz can diced tomatoes in sauce
• 5 cups chicken broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 cup California Ripe Olives, pitted, drained and cut in half
• 1-1lb 13 oz can navy or small white beans, rinsed and drained
• 8 tablespoons prepared basil pesto

Heat the oil in a heavy 7 quart Dutch oven over medium heat. Season the chicken breasts with a sprinkle of salt and pepper and add to the pot, skin side down. Brown breasts for 5-7 minutes until skin is caramelized, turning to brown on all sides. Add the fennel, onion, garlic, thyme and rosemary and saute until vegetables are translucent, about 5-minutes. Reduce heat to low and stir in flour until it turns slightly brown, about 2 minutes. Stir in the tomatoes, stock, tomato paste and bay leaves. Bring to boil, then simmer for 25 minutes, uncovered, until chicken is cooked through. Transfer chicken to a cutting board and allow to cool to a workable temperature. Remove skin and bones and pull chicken into bit sized pieces, then return to pot. Add olives and beans and continue cooking for about 5 minutes. Ladle soup into serving bowls and drizzle with one tablespoon prepared basil pesto. Serve immediately. Serves 6

Herb and Olive Baked Risotto with Shrimp

• 2 Tablespoons olive oil
• 2/3 cup chopped white onion
• 1 Tablespoon minced garlic
• 1 1/2  cup uncooked Arborio rice
• 1/2 cup white wine
• 2 cups water
• 2 cups chicken broth
• 1/2 cup sliced California ripe black olives
• 3 Tablespoons chopped Italian parsley
• 2 Tablespoons chopped fresh dill
• 1 Tablespoon lemon zest
• 1 pound medium-sized, fresh shrimp, peeled, cleaned & tails removed
• 1/4 cup grated Asiago cheese

Preheat oven to 425 degrees. In a 4.25 quart Dutch oven, heat the olive oil over medium heat until hot. Add the onion and garlic and cook for 2 minutes, stirring frequently. Add the rice and stir and cook until rice is translucent, about 1 minute. Add the wine and cook for 2 minutes or until it is almost completely absorbed. Add water, broth, olives, parsley, dill and lemon zest and stir to combine. Bake, uncovered, for 10 minutes. Remove from oven and gently stir in the shrimp. Return to oven and bake for 10 to 15 minutes more, until the shrimp are cooked through and most of the liquid has been absorbed. Stir in the cheese just before serving. Serves 4.

Southwest Pork and Olive Stew

• 1/4 cup olive oil
• 1 tablespoon cumin
• 1 teaspoon salt
• 4 tablespoons flour
• 2 pounds cubed pork shoulder
• 2 (10-ounce) cans green enchilada sauce
• 2 cups chicken broth
• 8 potatoes, peeled and cubed
• 16 baby carrots
• 2 poblano peppers, seeded and diced
• 1 1/2 cups whole California ripe black olives
• 1/4 cup chopped cilantro
• 1/4 cup freshly squeezed lime juice

 

Heat olive oil in a large pot or dutch oven on medium setting. Mix cumin, salt, and flour in a large bowl. Toss pork cubes in flour mixture, then place in pot and brown, stirring occasionally. Stir in enchilada sauce and chicken broth. Cover the pot and simmer for 1 hour. Add potatoes, carrots, poblanos, and olives, and simmer for 30 minutes more, or until potatoes are tender. Uncover pot, and stir in cilantro and lime juice. Cook for 2 more minutes, then remove from heat. Dust stew with cilantro sprigs and a twist of lime. Makes about 8 servings.

Baked Halibut with California Black Olives and Lemon

• 1 bunch parsley, chopped
• 3 cups quartered cherry tomatoes
• 1 large Walla Walla onion, or other sweet onion, chopped
• 1 1/2 pounds halibut, cut into 1-inch chunks
• 1/2 cup lemon olive oil*
• 1/4 cup honey
• 6 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon smoked sweet paprika
• 1 teaspoon cinnamon
• 1 1/2 cups California Black Ripe Olives
• 1 lemon, sliced
• Salt and pepper to taste

Preheat oven to 350F. Line a Dutch Oven with chopped parsley. Top with tomatoes and onions. Place fish on top. In a small bowl, combine olive oil, honey, garlic, ginger, paprika and cinnamon. Mix well and pour over fish. Add olives, lemon slices and salt and pepper to taste. Cover and cook in preheated oven for 40 minutes. Increase the heat to 400 F and bake for another 10-15 minutes. Serves 4-6.