Egg of My Heart
Great Cod Almighty
Mac ‘n Cheese By Any Other Name
Sandwiches and One Soup
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1 cup good sharp cheddar cheese, grated
Put all of the ingredients in a snap lid glass jar for at least twenty four hours. This makes a lovely hostess gift if you take care with how you pack the jar; arranging the herbs along the side of the glass and the orange peels visible so to make the best possible presentation.
Black Spaghetti with Olive Paste
Cook the pasta is plenty of well salted boiling water until al dente, do not over cook. Meanwhile sauté the garlic in the oil until golden then remove from the heat and discard the garlic. Add the olive paste and toss with the well drained pasta and the parsley. Pass the pepper mill and grated cheese.
for the olive paste
3/4 cup black oil cured olives, pitted
Cotes d’Agneau aux Olives
12 fairly thick lamb chops
for the bechamel
1 recipe Tapenade (follows)
Make a simple thick bechamel sauce by sautéing the shallot in the butter until softened. Add the flour slowly to make a roux cooking until it resembles wet sand. Add the milk a little at a time, whisking to keep smooth. Add the nutmeg, salt and white pepper to taste and set on one side. Can be made ahead. Salt and pepper the lamb chops. Brush with olive oil and grill over the coals, or sauté in butter and oil 2-3 minutes a side, or until seared (longer if chops are extra thick). Place the lamb chops in a baking dish and top with a layer of tapenade (can be made days ahead), and one of the bechemal sauce. Sprinkle with the Gruyere cheese. Bake in a pre-heated 450 degree oven for a few minutes until the cheese has just gone golden and the chops are medium rare.
for the Tapenade
2 cups oil cured olives, pitted
Place all the ingredients in the food processor and give it a few pulses until well combined, but not too smooth, paste. May also be served with toast points, or warm foccacia.
Poulet aux Olives Vertes
Discard the wing tips and back from the butchered chicken (or save for stock). Heat the olive oil in a heavy bottomed coverable casserole. Season the chicken liberally with salt and freshly ground pepper and dust with flour. Brown the chicken on all sides in the hot oil. Lower the flame, add the onions and garlic and cook until translucent. Add the cognac, ignite and flame. Lower the heat, add the tomatoes, half the parsley and wine enough to just cover. Cover the casserole and simmer 2 – 21/2 hours until chicken is tender. About fifteen minutes before the end of the cooking time, sauté the mushrooms in a little olive oil until tender and add (including the juices) to the casserole. Skim some of the surface fat from the “stew” and leave uncovered. Bring a cup of water to a boil in a small sauce pan and plunge in the olives and simmer for 4 minutes and drain. Remove the chicken from the casserole to a serving platter. Spoon the hot sauce over all and scatter the olives decoratively. Sprinkle with remaining minced parsley. Decorate with lemon slices.
1/2 cup good olive oil
Put the eggplant (aubergines) in a colander, sprinkle with salt, leave to stand for an hour to drain off some of the water and bitterness. Rinse off the salt and pat dry. Sauté until golden in some of the olive oil. Drain on paper towels. Now sauté the zucchini quickly. Remove and drain on paper towels. Add more oil and sauté the onions, garlic until just golden. Add the peppers sauté another five minutes. Add the tomatoes, salt and pepper to taste and cook for about 8 minutes. Add the celery, capers, and olives and cook for five minutes. Mix together the sugar and the vinegar and add to the mixture. Put in the eggplant and zucchini. Simmer for ten minutes. Remove from the heat and allow to cool. Sprinkle with toasted pine nuts. Serve room temperature or cooler. Keeps, can be re-heated.
Olive Roasted Potatoes
Blanch the potatoes in salted boiling water until tender, but not soft. Drain well and let sit for 5-10 minutes. Toss the slightly cooled potatoes with olive oil and rosemary and spread on a baking sheet. Roast at 400 degrees for 45 minutes. Scatter the olives and chopped garlic over the potatoes and roast another 10 minutes. Season with sea salt and fresh pepper and serve hot.
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