Subject: Marinated Olives
From: Unicorn (unicorn@indenial.com)
Date: Tue Nov 14 2000 - 10:54:03 EST
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F O O D F U N N Y
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Here's one from frequent contributor and long-time Recitopian John O.
Rey:
I stopped at a fast food restaurant, intrigued by a sign which offered
fat free fries. I decided to give them a try, but I was dismayed when
the clerk pulled a batch of fries from the fryer dripping with fat,
and then put a bag of these fries in with my order. "Just a minute,"
I said, "those aren't fat free."
"Yes, they are," he replied, "we only charge for the potatoes, the fat
is free."
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T O D A Y ' S R E C I P E
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This week I offer up the second in a series of "Favorite Cookbook"
themes. My choice this time is "How to Cook Everything" by Mark
Bittman. While the book might not live up to its title in the literal
sense (i.e. no recipes for roast camel), it is an excellent source of
more than 1,500 recipes with the emphasis on simplicity. In addition
to the recipes, the massive 900-page book is also an encyclopedic
source of information on cooking techniques and ingredients, and I
recommend it for beginning as well as experienced cooks. It is
available from Amazon.com with this link:
http://www.amazon.com/exec/obidos/ASIN/0028610105/worldwiderecipes/
And a new edition which includes a searchable CD-Rom is available
here:
http://www.amazon.com/exec/obidos/ASIN/0764562584/worldwiderecipes/
This recipe is a good example of how Mr. Bittman combines a few
readily available ingredients to create a unique taste treat.
Marinated Olives
Adapted from "How to Cook Everything" by Mark Bittman, Macmillan
Publishing, 1998.
1 lb (450 g) green or black olives, or combination of both
4 - 6 cloves garlic, crushed
3 bay (laurel) leaves
1/4 cup (60 ml) extra-virgin olive oil
1 Tbs (15 ml) red wine vinegar
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried rosemary
Freshly ground pepper to taste
Crushed red pepper flakes to taste (optional)
Lightly crush the olives using the side of a knife. Combine all
ingredients and place in a jar or tightly covered bowl. Refrigerate
for 1 or 2 days before serving. Serve at room temperature. Serves 10
or more as an appetizer.
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