Posts tagged ‘food’

May 9

Marinated Olives

My husband and I had a “Beat Them Winter Blues” party over the weekend, with about 25 or so guests. We’re thinking it might be the first of a string of annual winter blasts. We had just way too much fun, and of course we ate too much, but we went into it knowing full well we would, and we feel no shame whatsoever! Over the next several posts I’ll be sharing recipes from that night’s menu. We begin with — as my Greek YaYa would say — the Oliv-ess. These little beauties received deep moans and sighs of appreciation, so you might just want to try them yourself. The recipe is not my own, so it’s fine if I brag (right?) – I think they’re one of the tastiest plump little olive bites I’ve ever popped in my mouth. The recipe comes from Giada de Laurentiis’ Everyday Italian. Graci, Giada!

Marinated Olives

3 T. Olive oil
1 T. grated lemon zest (from about 2 lemons)
1/2 t. dried crushed red pepper flakes
1-1/2 cups cracked green olives or other green olives – with their pits – (see NOTE)
1-1/2 cups Kalamata olives – with pits – (truly a combination of any olives you’re fond of will work here)
3 T. fresh lemon juice
2 T. chopped fresh basil

NOTE: About the olives. On this occasion I was unable to find cracked green olives, so chose the green olives with the least added herbs and spices, and then I rinsed them off and rolled them in paper towels before proceeding.

In a medium size, heavy skillet, warm the oil, lemon zest, and red pepper flakes over medium heat for about a minute, just until fragrant. Remove the pan from the heat and stir in the olives. Add the fresh lemon juice and basil, and toss to coat. Transfer the olive mixture to a container, cover and refrigerate. Over the next 12 hours, stir from time to time, allowing the olives to soak up these lovely, bright Mediterranean flavors.

Before serving, allow the olives to return to room temperature, stirring occasionally. Put in a pretty little bowl and watch them fly out.

For a printer-friendly version of this recipe, click here.

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May 7

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Ani’s Apple Crisp –

Ingredients Topping

3 T. unsalted butter, broken into several pieces
3 T. walnut oil
1/4 cup brown sugar
2/3 cup all-purpose flour
1/2 c. rolled oats (not quick-cooking)
1 handful of walnuts, chopped
1/2 t. salt
1/2 t. freshly grated nutmeg
1 tsp ground cinnamon

Ingredients – Filling

Approximately 2 pounds of apples (see note)
1/2 cup or so of fresh or frozen cranberries
3 T. all-purpose flour
1/4 cup sugar (I prefer brown, but granulated is fine)
ground cinnamon (1 t. or to taste)

NOTE: A combination of Fuji, Granny Smith, Golden Delicious and maybe one other of your choice makes for the most interesting and tasty apple dessert. About 4 medium apples should do. Though there’s lots of leeway here, it’s essential to have one tart apple (such as the Granny Smith) for flavor.

Preparing the Topping: Using your fingers, work the butter with the sugar, flour, oats and spices so that each piece is coated and you have a coarse, crumbly mixture. Stir in the walnut oil and add chopped walnuts, incorporating well. (Variation made with all butter: if you haven’t any walnut oil and the urge strikes you to make this dessert with what’s on hand, you can substitute 6 T. butter. But walnut oil is delicious in certain salad dressings too and really nice to have around. Keep refrigerated.)

The Filling: Peel and core the apples and cut into bite-size pieces. Mix with cranberries, flour, sugar and spices. Pour into a 2-inch high baking dish, and cover with the crisp topping.

Baking: Bake at 375° F until the fruit is bubbly and thickened around the edges and the crisp topping is browned. (Depending on your baking dish and the variability of ovens, this may take up to an hour, but check sooner. If it begins to brown too much before its edges get bubbly, cover with aluminum foil for the duration.)

Served warm is best. But even cold for breakfast, with plain or vanilla yogurt, is good! (In a future installment, I’ll share my recipe for Vanilla Cardamom Ice-Cream, a rather divine accompaniment to a simple, homey dessert.)