Never Enough Thyme
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Olsen, Barbara
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Off to a Good Start

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Valencia Oranges and Blooms
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Spence, Inga
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Dipping Olive Sprig with Black Olives in Olive Oil
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Oil with Herbs and Spices
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Hrbkova, Alena
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Olive Oil and Olives
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Recipes from
"Off to a Good Start"

Good Food, No Fuss:
150 Recipes and Ideas for Easy to Cook Dishes
Copyright © 2003 Anne Willan, Inc.
 Stewart, Tabori & Chang Publisher

“We all have our favorite recipes, the rewarding little dishes that can be
run up in a hurry from ingredients that are easy to find. Here are mine.”
 

Hot and Sweet Red Pepper Dip
with Walnuts

(Serves 4-6)

"This Lebanese dip is delicious served with pita bread and
crudités, paired with bowls of hummus and baba ghanouj."

Light a broiler or barbecue and oil the rack. Set
1 pound red bell peppers and 1-2 chili peppers
on the rack and roast them, turning them often until they are blackened
and blistered all over, 8-12 minutes. Drop them in a plastic bag, seal it
and leave to cool so the steam loosens the skins. Peel off the skins.
Halve the peppers and chilis and remove the stems, ribs, and seeds.
Spread them, skinned-side up, on paper towels and leave them to
drain. (If the chilis are too small to peel, don’t worry, simply core
and seed them.) Put
3/4 cup walnut pieces
3 tablespoons dry bread crumbs
1 tablespoon red currant jelly
1 tablespoon red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon cumin  and
1/2 teaspoon salt
 in the bowl of a food processor. Purée until smooth. Add the bell
peppers with half the chilis and process until smooth and creamy. With
the machine on, add
1 tablespoon of olive oil
in a thin stream. Taste and adjust the seasoning, add more chili, vinegar
or lemon juice to taste. If it is too thick, thin it with 1-2 tablespoons
water. For serving, spread it in a bowl and drizzle with olive oil.

Orange Salad with Olives

(Serves 4)

“Try as an appetizer, as accompaniment to roast duck or pork, or as
an offbeat dessert. If you use blood oranges, the visual effect with
the dark olives is spectacular.”

Pare the zest from
2 large navel oranges
and cut it in very fine julienne strips. Cut the peel, pith and skin from
these and
2 more oranges
 to make 4 in all. Cut the oranges in 3/8-inch slices, (reserve any juice)
and pile them in a glass bowl, or in individual bowls, layering them with
1/4 cup oil-cured black olives,
pitted and coarsely chopped. Put
3/4 cup orange juice
in a saucepan with any juice from the oranges and add
1/4 cup brown sugar and
1/4 teaspoon each of ground cloves and nutmeg.
Bring slowly to a boil,
stirring until the sugar dissolves, then simmer 5 minutes. Let cool to
tepid and pour over the oranges.
To candy the orange julienne:
Put them in a small pan with
3 tablespoons sugar and
3 tablespoons water.
Heat gently until the sugar dissolves, then continue cooking until the
liquid evaporates and the julienne are tender and translucent, 8 to 10
minutes. Scatter them over the oranges. Cover and chill at least 3 and
up to 24 hours. Just before serving, taste the syrup. If very tart,
sprinkle it with more sugar. Serve chilled.

Tips for Nibbles

Herbed Olives:
Give a bowl of olives a personal touch. Heat
 1 cup olive oil with
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
2 finely chopped garlic cloves
freshly ground pepper and
a pinch of red pepper flakes.
When the oil just simmers remove from the heat, stir, and leave it to
cool to room temperature. Adjust the seasoning as you like it. Put
1 1/2 pounds green olives
in a jar and pour the oil over them. Allow to cool completely, then
cover and keep in a cool place for up to a week. For serving, drain
the olives and serve at room temperature. The oil is great for grilling.

Curried Nuts:
You can’t make enough of these. Melt
2 tablespoons butter
in a pan. Stir in
1 teaspoon paprika,
1 teaspoon curry powder and
1/2 teaspoon salt.
Heat gently, stirring, until the spices are fragrant and toasted. Put
1/2 pound walnuts or pecans
in a bowl and pour the butter over them, tossing to coat. Spread
them on a buttered baking sheet and toast in a 350-degree F oven
for 8-12 minutes, until crisp. Serve warm or at room temperature.
 

Featured Archive Recipes:
Baba Ghannouj
Baked Olives (Greek)
Bodacious Baked Brie
Camembert Three Ways
Hummus
Marinated Mozzarella, Roasted Bell
Pepper and Olive Brochettes
Pepper Biscuits with Cheddar-Pecan Spread
Stilton, Port and Pear "Napoleons"
Union Square Cafe Bar Nuts

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