Posts Tagged ‘orange zest’

I love olives!  In our many specialty food stores around Manhattan you can peruse tubs of multi-colored, multi-cultural flavorful cured olives – Greek, Italian, Tunisian, Spanish, and California.  None of them have even the faintest resemblance to the soft, almost-tasteless canned variety of my childhood, Thankfully!  I often buy pitted black kalamata olives and then doctor them up at home which can also do with the pedestrian canned.  They are terrific to always have on hand for a cocktail tidbit or to add a little bit of zip to a salad.  The other night I made a vinaigrette based on some pancetta that I had fried to a crisp, added a bit of orange juice and herb vinegar to the frying pan and then finished it off with some nice green olive oil.  Tossed it into a mix of frisee, watercress, olives, and orange segments for a refreshing first course for an informal get-together.

4 cups Greek or Italian black or green olives – pitted or not, as you like
2 tablespoons red chile flakes
2 tablespoons minced garlic or roasted garlic
1 tablespoon freshly grated orange zest
2 teaspoons minced fresh rosemary
1 teaspoon dried fines herbes
¼ cup balsamic vinegar
Approximately 2 cups extra virgin olive oil

Combine the olives with the chile flakes, garlic, orange zest, rosemary, and fines herbes in a mixing bowl.  Whisk the vinegar into the olive oil in another bowl.  Pack the olives into a clean container,  pour the olive oil mix over the top, cover, and store, refrigerated, for up to 2 months.  It is a good idea to let the olives marinate for a day or two before serving.

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I love the look of pattypan squash and I can never resist buying a few when I see them at the farmers market.  I particularly love the what-I-guess are hybrids with shades of yellow and green undulating around their scalloped edges.  Years ago, when we had the first take-out store featuring only American products, I would trek over to Pennsylvania Amish country to purchase absolutely beautiful baby pattypan which I would then pickle.  The tiny flower-like squash looked so delicate in the sweet-sour pickling liquid that I sold them as quickly as I could put them up.

I bought just a couple the other day as we have been so glued to the work computer that no canning was on the horizon – just a light summer supper.  I made a quick sauté which we had with grilled chicken.  I think you will enjoy it, too.

2 teaspoons olive oil

4 pattypan squash, trimmed and thinly sliced

¼ cup chicken stock

1 teaspoon tomato paste

4 teaspoons unsalted butter

1 teaspoon chopped fresh basil leaves

½ teaspoon chopped fresh thyme leaves

½ teaspoon chopped fresh parsley

Salt and pepper to taste

1 teaspoon freshly grated orange zest

Heat the oil in a large frying pan over medium-high heat.  When very hot, add the squash without crowding the pan – this may have to be done in batches.  Reduce the heat and fry, turning occasionally, until brown around the edges but still a bit firm.

When all of the squash has been browned, add the chicken stock and tomato paste to the pan.  Raise the heat and bring to a simmer.  Add the butter and herbs, season with salt and pepper, and cook until the sauce has thickened slightly.  Add the orange zest and serve.

If you have any on hand, pitted black olives make a great last minute addition.  Take a handful and blanch them in boiling water for a minute, drain well, and pat dry.  Cut into slivers and add to the squash along with the orange zest.  Just remember to go easy on the salt if you’re following this route.

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