French in a Flash: Niçoise Fried Olives

From Recipes [ Photographs: Kerry Saretsky ] Previously Brie and Brown Sugar Tartine » All French in a Flash recipes » There are two things I tend to relate with the South of France: olives, and summer. I don’t know about where you are, but where I am, this week has been positively August-like. No matter when the season officially starts, summer has arrived, and I begin to travel via daydream back to my favorite place in the world: Provence. Though my mother was born there, I never traveled there until I was fifteen years old, when Maman took me on a trip that summer to Aix-en-Provence and Cannes. In France there is an expression: coup de foudre . Literally, a bolt of lightning, but figuratively, a love that hits you hard and suddenly. It was love at first sight, and at first taste. In Aix-en-Provence there is a market, one that I have written about before , and my favorite part is the vats and vats of olives. Black olives, green, even red olives. Some soaking in garlic, others in lemon, others in herbes de Provence, still others…

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Tags: batter, black, cheese, creamy, culture, fitzgerald, france, french, green, kerry-saretsky, mixture, olives, perrier, south, street

Cook the Book: Tarpon Springs Greek Burgers

From Recipes [Photograph: Caroline Russock] Although these Tarpon Springs Greek Burgers from Pig: King of the Southern Table by James Villas have their roots in Greek flavors and culinary traditions, the evolution of the recipe is truly American in nature. Originally served in diners in Tarpon Springs, a town on the west coast of Florida, the Greek proprietors surely would have preferred to make these patties with lamb. But in the South, pork was plentiful and inexpensive and so the Greek pork burgers were born. Villas had a grandfather who ran a diner and served burgers very similar to these, and according to the recipe they were never served on buns, just with a side of fried potatoes and a salad of cucumbers and Greek olives. I decided to go the atypical route and serve them on buns since I imagined that the dressing from the cucumber-olive salad would soak into the buns and make the burger eating experience all the more delicious. Just looking at the list of ingredients, you can imagine how good these burgers are going to…

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Tags: burgers, cucumber, florida, greek-burgers, mixture, olives, potatoes, recipe, salad, tarpon

Cook the Book: Candied Pecan Bacon

From Recipes [Photograph: Caroline Russock] I’m going to go out on a limb here and declare that this Candied Pecan Bacon from Pig: King of the Southern Table by James Villas might very well be the best cocktail hour snack ever. I realize that this is a bold statement but once you’ve tried these crisp, sweet and salty strips of pecan crusted bacon you’ll surely be on board. Making this candied bacon might require a little more effort than, say, putting out a bowl of olives or nuts, but the payoff is worth it. Paired with some bourbon-based cocktails it doesn’t really get any better. Picking the right bacon is key here. Thick-cut is preferable and a good ratio of fat to meat is important since you want for your bacon slices to remain a little chewy. Once you’ve got your bacon just dredge it in the crushed pecans and brown sugar and pop it into the oven. Since the brown sugar caramelizes that bacon, it’s a good idea to check on your strips after about 15 minutes to make sure they don’t burn. Win Pig: King of the Southern Table As always …

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Tags: bacon, Brown, drain-on-paper, important-since, olives, olives-or-nuts, oven, recipes, result, snack, southern, statement, sugar, tablespoon, towels

Comment of the Day: Olive You, Man!

“Subway actually has pretty strict rules about how much of each toppings they can put on your sandwich. My friend worked there, and I read the employee manual once. The line I remember is ‘Do not let the customer abuse our generosity with olives.’ Now I make a point of it.” — CebronJames re “The Schumwich”

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Tags: abuse, customer, each-toppings, friend-worked, generosity, how-much, olives, pretty-strict, read-the-employee, rules, sandwich, schumwich, strict, subway

Cook the Book: Roasted Olives

From Recipes Each time that I find myself grocery shopping for a dinner party, I make sure to pick up a few snacks for cocktail hour. Being a creature of habit, my pre-dinner nibbles are inevitably Marcona almonds and olives. The almonds are easy, but the olives are another story; no jars or sub-par olives at my house. I am fortunate to have a few go-to olive purveyors that sell the tastiest and meatiest olives in town. But if you’re not as lucky, there is no need to fret: You, too, can have fantastically flavorful olives at home. Olives are preserved, but that doesn’t mean that you cannot doctor them up up. A simple roast with a few aromatic herbs and a bit of acid changes their flavor completely. This recipe for roasted olives from Sasa Mahr-Batu and Andy Pforzheimer’s The …

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Tags: barcelona, barcelona-cookbook, book, bowl, house, olives, oven, pepper, possibilities, recipes, refrigerator, the-olives, the-pepper

RV Hors D’Oeuvres; Marinated Mozzarella & Olives

Road trips seem very American to me. So it seems like a great way to spend the Independence Day Holiday! A road trip seems especially luxe in a 35ft Georgie Boy Pursuit R.V. that sleeps 8, with

Tags: a-and-olives, a-few-bottles, a-few-wineries, a-medium-sized, appetizer, before, food, herbs, italian, jokes, kitchen, marinade, olives, over-the-olives