Later On

A blog written for those whose interests more or less match mine.

Warm olives, by Alice Waters

with one comment

From the NY Times today, a very interesting article about Alice Waters’s current mission and her forthcoming book, The Art of Simple Food: Notes, Lessons and Recipes From a Delicious Revolution:

The book is more to Ms. Waters than an instructional guide. It is her attempt, through recipes, to save the American food supply. She wrote it because she still believes a plate of delicious food can change everything.

“We’re trying to educate young people and show them how to use that lens of ingredients as a way to change their lives,” she said. “Otherwise, it would be just another cookbook.”

The book is Ms. Waters’s ninth since she started Chez Panisse restaurant in Berkeley, Calif., 36 years ago. Unlike the others, the new book does not use the name of the restaurant. It reads more like an organic “Joy of Cooking,” designed to instruct novices on how to make a perfect vinaigrette but also intended to be as essential to experienced cooks as the final Harry Potter installment was to 12-year-olds.

“Food can be very transformational and it can be more than just about a dish,” she said. “That’s what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.”

Sample recipe:

Warm Olives
Adapted from The Art of Simple Food, by Alice Waters

Time: 15 minutes

1 cup olives with pits (assorted varieties and colors)
2 teaspoons olive oil
1 garlic clove, peeled and quartered
1 chili, fresh or dried
3 thyme or savory sprigs, or other herbs
2 strips of orange or lemon zest.

Rinse olives in strainer under running water. Set aside to drain. Put small heavy pan over medium heat for a minute, then add olives and remaining ingredients.

Cook over low heat, stirring occasionally, for 5 minutes, or until olives are warm all the way through. Turn off heat and leave in pan for a few minutes. Serve warm or reheated.

Yield: 1 cup.

Note: Instead of herbs you can use whole fennel, cumin, caraway or black mustard seeds, or add a few pinches of cayenne or paprika.

Written by Leisureguy

19 September 2007 at 7:39 pm

Posted in Food, Recipes

One Response

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  1. Lovely simple recipe.

    discoverunearthed

    17 March 2009 at 10:47 am


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