Subject: Olive Relish
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 11 2002 - 11:18:03 EST
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F O O D F U N N Y
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Here's a food funny in verse from reader Mary Cable:
Romeo and Juliet
'Twas at a restaurant they met,
His cash, it seems, he did forget,
So Romie owed
What Julie et.
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T O D A Y ' S R E C I P E
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The last time I ran a week of historical recipes I was pleasantly
surprised by the enthusiasm with which it was received, and I
promised to do it again. This time I present a small collection of
recipes from ancient Greece.
A maid poured water from a beautiful gold jug over the visitors' hands
into a silver bowl, and drew up a carved table. An aged housekeeper
had put out bread, adding many relishes, and encouraged them to taste
all that was in the house. - Homer, The Odyssey
Olive Relish
4 oz (110 g) pitted brine-cured black olives, chopped
4 oz (110 g) pitted brine-cured green olives, chopped
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) olive oil
1 Tbs (15 ml) finely chopped fennel leaves
1 Tbs (15 ml) finely chopped cilantro (coriander)
1 Tbs (15 ml) finely chopped fresh mint
Combine all ingredients and refrigerate for at least 2 hours (the
flavor improves with time). Serve with sliced French or Italian bread
or crackers. Serves 4 to 6.
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