Olives everywhere!

Posted on February 18, 2012 by floricooks

On the first weekend of December Deb and I went up to Paso Robles for an olive-curing seminar at Pasolivo taught by Bill Spencer (you may know his produce and his wife via Windrose Farms at various farmers’ markets). So for the past 2 ½ months I’ve had olives in a 5 gallon bucket in rotating batches of brine in the service porch. There has been lots of work and at one point I managed to spill some while draining them in the bathtub and ended up with about a cup of them down the drain (major pain!!). I’ve just jarred up the second to last batch 18 pints so far; about 6 or so to go) and they are marinating in refrigerator.  Orange peel, bay leaves, garlic, chili, caraway and cumin. They’re fabulous and some are up for grabs.  Even I (and I may have a higher olive capacity than almost anyone you know) can’t eat this many olives.  Here are more photos of the weekend and the process: http://www.flickr.com/photos/13730887@N02/sets/72157629376670059/

If you’re interested in a jar give me a shout.

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Green Chili Stew

Posted on February 17, 2012 by floricooks

Almost everything here is from Trader Joe’s. You really can stop on the way home and get this on the table within an hour of walking through your front door. The roasted hatch chilies that I had turned out to be hot rather than mild and my bowl-of-green had quite a kick. The endorphins were flying! Here’s the recipe.

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Coming soon to a computer near you

Posted on February 17, 2012 by floricooks

There’s a green chili stew bubbling away on the stove. I’ve been starring at a screen all day though so I will write up the recipe tomorrow and post it. I made mine with some hatch chilies that I picked up last September. I roasted them on the grill, skinned, seeded and froze them. They’ve been waiting for tonight and so have I! You can pick them up canned and, I believe, frozen at Whole Foods Market. OR – – -fresh Anaheims will do just fine.

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Don’t fear the heat

Posted on February 15, 2012 by floricooks

Lately I’ve been doing lots of high heat veggie cooking – – – in the oven and on the grill.  One of my favorites was roasted purple cauliflower with julienned red bell pepper. Just tossed with good olive oil, salt and freshly ground black pepper spread out on a sheet pan and into a 450° oven.  On the grill I’ve been doing foil packets – – – again, crank up the temp. Close whatever in a tight foil packet with the water that’s still clinging from washing and some oil, salt and FGBP. Throw it onto the grill and flip once (that’s why you need to really wrap it tightly) and wait for it to look like it’s going to explode.  You get a combination of steamed grilled and charred.

YUM!

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A Well Seasoned Life

Posted on February 14, 2012 by floricooks

You asked for it – – -you got it!

I’ll be blogging about what I eat, and more to the point what I cook.  By all means try the recipes that I will post and comment! There may yet be a cookbook in my future.

Go get yourself a kitchen scale; I will give many measurements in weight rather than volume.

Cheers!

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