Olives

Last week I noticed this great place on the border of Indiana, called Village Farm Stand, selling raw olives. Above the display was a sheet directing you how to cure them. I was interested but passed as I had to focus on other things.Then the other day I noticed a article in the New York Times on line edition about the art and legacy of curing olives. Well I knew I just had to go back to that store and try it out for my self. It seems olive season is nearing and end, and I didn’t want to waste this chance.The recipe in the the NY Times differs from the one I’m trying out, but both are worth a try.One needs more time than the other. I love olives, and they are rich in lore. It seems I’m the only one that loves them in my world but I think my loved ones have been tainted by bad cheap. I was astounded to read the methods used to commercially cure them. So tonight after class I rolled up my selves and decided to give it a go.

This recipe is courtesy of Village Farm Stand:

California Olives

For each pound of cured pitted olives:

* few dashes of white wine vinegar

*1 tablespoon cracked fennel seeds

*1 tablespoon of salt

*1 tablespoon of chopped garlic

*1 tablespoon oregano

*1/8 tablespoon red pepper

* olive oil, enough to cover

Directions

1. Gently crack the olives with a rolling pin or heavy object, being very careful not to crack the pit.(I tried the rolling pin , but only seemed to smash them, so I slashed them with a knife).

2. Place the olives in a bowl and cover them with water. Weigh down the olives with a plate or some sort of weight to keep them under water, and prevent them from drying out.

3. Change the water twice a day for at least eight days, or until the olives are no longer bitter to the taste. Do not fail; to change the water! This method of curing uses natural, bacterial fermentation and can get icky if you don’t change the water often.Once the olives are no longer bitter, you can remove the pits , making them easier to eat later.

4. In a crock or other heavy , non metallic container,sprinkle vinegar over olives and mix well.

5. Drain Thoroughly. Add the spices and mix again.

6. Place olives in sterile jars and cover with olive oil. Ensure that the olives are fully covered, and that there are no air bubbles. Tap the bottom of the container to help release bubbles.

7. Allow to stand at least one week fro flavor to develop. After desired flavor is achieved , the olives can be kept at room temperature, but it is best to refrigerate them for the longest freshest flavor. If refrigerated , allow to return to room temperature for full flavor. The leftover olive oil, can be used in salads or to saute meats.

Here is a link to the NY Times article. In addition here is a recipe that’s a part of the article called Nono’s Olives. This recipe differs greatly from the previous. Notice the lack of salt used in curing. I’m sticking to the simplest one for now and will post my results after the process. Tonight I have just ‘cracked’ them and will begin the eight day process. I also plan to add garlic and chili flakes to my olives.If I like the result , then next fall I’ll buy a case and make my years worth of olives knowing that I cured them and they are pure and fresh.

What’s For Dinner Honey?

Today was on of those days. But all worked well. Certain Someone has been away on business and I’ve been all alone feeling isolated because of the car issue. Its hard to adapt to public transport when you drive everywhere for work. Then we had a false alarm with the security system . Having just landed and getting the call, he picked me up and we met the police officer in front of the house. Better safe than sorry, but that’s the third time that has happened in two years. Nevertheless the car is back in my hands and as I drove home , I pondered what to make my baby for dinner. I had a whole bunch of pecans left from my pie experiments, and a pecan crusted chicken breast came to mind. Served alongside some pasta with cream, Parmesan, and sun dried tomatoes. I quickly googled pecan crusted chicken and settled on Emerils recipe for chicken fingers. I chose to use breasts and substituted Panko for regular bread crumbs.I was surprised at how flavorful and tasty this was. A great alternative to fried chicken. Reminded me of my college friends oven baked cornflake chicken, except way more sophisticated and grown up. It was so tasty I forgot to serve the honey mustard sauce on the side. Didn’t need it at all.

Consolation Prize

So today I received a unexpected consolation prize.I ran a search to see if any information had been published about the winners of the Bucktown Apple Pie contest. I managed to find a article in a e- food magazine called Hungry Magazine-All Things Tasty ,from a judge in the preliminary rounds. There was a link to a photo slide show of the ‘prettier pies ‘ in the contest.Lo and behold , who’s little old pie was among them?Yes, my Spicy Apple Caramel Drizzle. Not bad as I didn’t even place. So yes that’s a huge consolation, visual recognition. Wait until next year!

Trials and Tribulations Leading Up to the Bucktown Apple Pie Contest

After a peaceful full nights sleep following last nights La Traviata at Lyric Opera, I awoke yesterday to get started on my pies for tomorrows contest. I planned to make 3 types of crusts after all my friends and families critiques. Rather than my sour cream crust I wanted to use http://www.cooks.com/rec/view/0,1737,147173-245200,00.html , I wanted a flakier crust.So I was turning my ignition in my car, and sputter ,splat. The cars check engine light started to flash and car started going dead.So much for the store and contest! And not to mention worry about repair costs. Certain Someone assured me to continue and ask my aunt for a ride the next day to enter (he has golf and will turn up later on ). We got the insurance company to tow the car, and ,he took me to the store with the assurance everything will work out this week. So I got to the tasks of making my crusts. I decided to do a Pate Brisee , which I’ve done before, based on Martha Stewart’s Baking Handbook. Only with some modifications based on other research. This contest is intense and I already heard a piece on it on National Public Radio. Some people have been preparing all year. And I, only 1 week.
So I decided to use apple cider vinegar , rather than ice water. As I tripled the recipe for 3 double pie crusts( 2 for the contest, 1 for me) I used shortening with the butter( all very cold). I even put the flour in the freezer. I don’t have Kitchen Aide , and I had to work quickly with the hands. I figured it worked with the ancestors, so it will work with me. I added cardamom to the crust and ground almond paste. Here’s the gist of Martha’s recipe with my changes in blue which doesn’t make it Pate Brisse any longer!

Pate Brisee ( Martha Stewart’s Baking Handbook)
2 1/2 CUPS all purpose flour
1 teaspoon salt
2 sticks( 1 cup) unsalted buter cut into cubes(1 Stick butter, 8 tsps shortneing)
1/4 cup ice water, plus more if needed (ice cold apple cider vinegar)
1/2 tsp cardamom
1/4 stick of Odense Almond Paste grated

Combine flour,salt(and cardamom). Add butter(and almond paste) and blend until the mixture resemble coarse crumbs. Add ice apple cider vinegar until dough holds together without being sticky or wet. Turn dough out on a work surface and divide in half. Shape into disks and place in plastic wrap. Refrigerate at least one hour to overnight. Dough may be frozen up to 1 month. Thaw overnight in refrigerator before using.
* for the flakiest crusts make sure ingredients( even the flour) are cold before you begin.

Because I used my hands and feared over kneading , my dough was fragile . I rolled out my discs in between wax paper, and peeled the layers of crust off the paper and into the pan/ onto the pie. Any holes I patched quickly and baked the pie at 350 degrees. My oven I discovered is tricky,and last week I over baked my pies, resulting in dryness.During the last 15 min I brushed my egg wash over the pie.

I’m calling my pie Spicy, Nutty, Caramel Apple Drizzle. I’m using a combo of apples such as Cortland,Golden Delicious, and Braeborn. Here’s the bulk of my filling.

assorted apples
apple cider
butter
sugar
instant tapioca for thickening( I ground mine in the coffee grinder)
touch of Black strap molasses
cinnamon
nutmeg
lemon to prevent discoloration
vanilla extract
butter for patting on top before sealing the crust.
egg wash of 1 egg and heavy cream to brush on dough.
caramel for topping after baked
chopped pecans and peanuts( I use salted for contrast)

And here’s my result( I baked 3). Wish me luck.Its my first contest. Gale Gand of Tru and Nancy Mathieson of the
American Pie Council will be some of the distinguished judges.

Post Script Sunday October 14, 2007

Auntie Mame arrived early to drive me to the pie drop off. We got there early and the organizers were kind enough to let me check in. What a great group they are. This event is building up momentum over the years and proceeds of the sale of pie benefit the Friends of Holstein Park(in Bucktown). I explained about my car troubles and how I couldn’t stay to help . They totally understood and said they would call if I won. Before I went to bed last night I fretted about all the professionals and pros involved as judges and entrants. I feared they would laugh at my entry, etc. Certain Someone said I was a pie freak and told me to got to bed. So I’m at home now while he plays golf. If he’s up to it we will try to go back. Other than that I’ll wait to see if I get anything prize wise. Nevertheless I’m glad I entered and had the experience. May this be the first of many contests and exploring.

Foodie Blog Roll

When I get into something, I really get into it. Starting a food blog and joining Daring Bakers has led me to some outstanding blogs . I’ve noticed a lot of the these blogs have a a small logo and scroll down menu of other food blogs. So naturally I clicked on the logo and found out all about the Foodie Blog Roll. Its a endless addictive chain! Now I’m exposed to even more great blogs from all over the world.And its free. So check out the sidebar and explore the culinary blog sphere. You may meet new friends or find old ones in the process. Its a small world and were all hungry.