Comments on: With olives.

By: Moonfish with feta and lemon. « Caviar and Codfish

Moonfish with feta and lemon. « Caviar and Codfish — Wed, 03 Jun 2009 14:44:08 +0000

[...] 2009, 10:43 am Filed under: Broil, Fish In sticking with my new fearless food-self, embracing the foods I’d heretofore hid from, I bought feta for dinner. As much as I love cheeses, I’ve never had [...]

By: hshaw

hshaw — Tue, 26 May 2009 15:48:10 +0000

I’d start with a rustic (meaning not too fancy, with more room for error) country pate, either French or Italian style. Look at recipes in Ruhlman and Polcyn’s “Charcuterie,” in Jane Grigson’s “French Pork Cookery,” or Victoria Wise’s “American Charcuterie.”

By: jo

jo — Thu, 21 May 2009 18:04:28 +0000

I saw your comment on Ruhlman’s patest post and had to race over here to tell you I ADORE Everyone Eats well in Belgium. I bought it used in a bookshop in Concord, MA on a lark one day (I’m a cooking teacher and always looking for new cuisines and ideas) and it has been a favourite ever since. My fridge is never without some Belgian ale, just in case…I tell people about the it all the time. Please, do tell her she wrote a lovely book.
Adding you to my feed reader as well. Thank you.

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Thu, 21 May 2009 14:35:49 +0000

truly – this recipe looks and sounds AMAZING. it may need to happen in my kitchen. bookmarked…

i love love love olives…

By: Kate (in the Kitchen)

Kate (in the Kitchen) — Thu, 21 May 2009 14:14:07 +0000

I’m way more in love with olives than could be considered normal. This looks fantastic.

By: lisaiscooking

lisaiscooking — Thu, 21 May 2009 13:36:33 +0000

You know, I used to have many, many foods I wouldn’t eat, and I’m still known as a picky eater. Lately though, my will-not-eat list has more to do with processed foods. If it’s just whole foods, I don’t eat much meat, but otherwise I think pretty much everything is welcome on my plate. Your pureed cauliflower with roasted garlic sounds fantastic with roasted chicken.

By: Robin

Robin — Thu, 21 May 2009 12:39:54 +0000

Ok, I’ve been publicly shamed. I’ll admit it, I have a great charcuterie book, an awesome, fantastic, can-never-say-enough-good-about-them butcher, and more than enough time to make pate. I need to just do it. Any tips? :D

By: Jonathan

Jonathan — Thu, 21 May 2009 11:44:58 +0000

you sound like my father – he HATES olives and is like a 5 year old when we ask him to try them. i’m glad you’ve come around. cooking w/ olives is the best b/c the flavor just becomes different when they are warmed. in a post we did a looong time ago, we actually skewered some olives and grilled them. changed the flavor completely. i actually can’t imagine my life w/o olives. in fact, that’s prob. why i’m obsessed w/ dirty martinis!

By: Carolyn Jung

Carolyn Jung — Thu, 21 May 2009 06:00:52 +0000

I’m glad you’ve come over to the olive side. Olives are such a great ingredient. And they’re not hard to love.
When I used to talk to high school classes about what it’s like to be a food writer, one thing I would always tell them is that: “Remember, just because you tried something once and hated it, doesn’t mean you’ll hate it forever. Our tastes in fashion, music, hairstyles, and movies change. So does our taste in food.” ;)

By: hshaw

hshaw — Wed, 20 May 2009 23:00:02 +0000

I’m kind of the opposite: I cure my own olives, which is not so hard here in California, where olive trees are everywhere. I eat them constantly…

And you should totally stop crying yourself to sleep about it and learn how to make a pate! They are SUPER cheap to make when you know how, as many of the best are made with liver, which can be had for $1 a pound, along with cheap cuts of meat (which are then ground), spices, and fatback, which is also cheap. Plus, a well-made pate will last a month in the fridge…