Tag Archives: olives

#GlimpseoftheOrdinary

Team photo: Boston Americans 1901 – proto-Sox

Wednesday, September 6, 2017 8:20 pm

Wednesday is Food Section Day. I pick up both the Boston Globe and the New York Times.

Manage a fairly “on time”  home arrival and even the signs put up by the Gas Company that the places where I usually park will be a Tow Zone  starting tomorrow at 7 AM doesn’t prove to be much of a hindrance – I get a place even closer to my house than usual.

tow_away_no_parking__10374.1426344590.500.659

They’ve closed off three blocks of a five block street. And then there was Harvey in Texas, so did all the Utility trucks go there? They haven’t seemed to have started digging and the pile of pipes is as tall as it’s been…

Not sure what to have for supper. Had a big salad for lunch, so maybe some toast, or there’s more of the bread and cheese not Baked French Toast. (The real problem with eating food that has no name is the effort to have to describe it every time.)

In the Globe (I start with the food sections, headlines can wait – what is this about Red Sox stealing signs???? Applegate? No, Boys of Summer – steal BASES, not signs  …)

There’s a  “Sicilian pasta  with Ricotta” and I remember that I bought some ricotta at the Farmer’s Market – last week, the week before??  Better check the expiration date.

All good – AND there’s the box of tri-colored rigatoni that I got on sale…

Tricolor-RotiniR

Put the water on, salt it like the sea.

Re-read the recipe to make sure there is no hidden ingredient or technique that will trip me up …so far so good.

SICILAN PASTA WITH RICOTTA

16 oz. short pasta shape (cavatappi, radiatore, mezzi rigatoni) I had tricolor penne. Prince. It had been on sale. It was also 12 oz. so I adjusted accordingly.

16 oz. whole milk ricotta – 2 cups. I scooped out half and then half of what was left.

¾ cup pasta water – I used 4 oz.

1 cup freshly grated pecorino Romano for serving

Olive oil, salt and pepper for serving.

 

  1. Bring salt water to a boil. Add pasta, in this case 6 minutes (more or less. I stand over it, spoon in hand, scooping up single pieces, “Are you DONE? Are you Tender? Are you Ready YET??” I look and taste to al dente.
  2. I have a measuring cup that fits under my colander, so when I drain I can have all the pasta water I want. If the water from a can of chick pease is acqua faba, shouldn’t past water be acqua pasta? Or acqua basta, as enough already!
  3. Pour ½ cup of the pasta water back into the pan, toss in the ricotta, and stir it all around. Add the hot penne and stir some more.
  4. Decide it needs more contrast, more bite, more zing than more cheese, so fish out a jar of Kalamata olives – just the thing.
  5. On the plate – a soup plate, because – I put the pasta, top it with some olives and a nice twist of black pepper.

Claudia Catalano Boston Globe Wednesday September 6, 2017, p. G4

I eat at kitchen table.

The downstairs people get a Peapod delivery while I sit down.

peapodstopshop

Leftovers will be for lunch OR a supper frittata later this week.

Time to put on the kettle for a cup of tea. And to read the rest of the papers.

Red Sox…..

RedSoxPrimary_HangingSocks.svg

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Olive You More

The  sauce uses, at best, a half a can of basic black olives.

What to do with the rest?

This is not me, and yet it was me....olives are very philosophical, as well as tasty

This is not me, and yet it was me….and sometimes still may be me…..

Winter is full of citrus fruit, and Red Grapefruit seems to be the harbinger of Spring citrus.

The fruit that made Texas famous....not really, but not a lie, either. A Story for another day.

The fruit that made Texas famous….not really, but not a lie, either. A Story for another day.

This is why they're called GRAPE- fruit

This is why they’re called GRAPE- fruit

Add some mint – a breath of fresh air.Mint-leaves-2007

GRAPEFRUIT, OLIVE AND MINT SALAD

1 large red grapefruit, peeled and sectioned
1 cup pitted black olives
1 cup fresh mint leaves
2 Tablespoons olive oil
1 tsp lemon juice (if the grapefruit is very juicy, I sometimes skip this)
Salt to taste (it SOOOOOO depends on the olives)

1. Mix it all together.
2. Adjust salt.
3. Eat.
It says 4 servings…but it’s more like 2. Four servings if you put it over salad greens.

Marion Cunningham. The Supper Book. p. 196.

The Supper Book - also fantastic

The Supper Book

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Olive U

Oh, yes I do.

Little olive, I love you.

 

Olea eurpaea Kobler

Olea eurpaea Kobler

Although in my kitchen, they often look more like this:Pastene_pitted_black_olivesThe problem is, once I open a can, I can eat a can full.  In a very short time. Let’s just say, there isn’t a storage issue…often not even a serving issue….

So I buy olives when I planning to sue them IN things, and then I can enjoy them over several days, which in the end, is more enjoyable.

Olives in a sauce, and some olives in a salad….

Here’s a story for a sauce, according to wiki:

According to Annarita Cuomo, writer for Il Golfo, a daily newspaper serving the Italian islands of Ischia and Procida, sugo alla puttanesca was invented in the 1950s by Sandro Petti, co-owner of Rancio Fellone, a famous Ischian restaurant and nightspot

In the February 17th, 2005 edition of the newspaper, Cuomo says the moment of inspiration came, when near closing one evening, Petti found a group of customers sitting at one of his tables. Petti was low on ingredients and told them he didn’t have enough to make them a meal. They complained that it was late and they were hungry. “Facci una puttanata qualsiasi (Make any kind of garbage),” they insisted. In this usage, puttanata is an Italian noun meaning something worthless. It derives from the Italian word for whore, puttana.

At the time, Petti had nothing more than four tomatoes, two olives and some capers; the basic ingredients for the sugo. “So I used them to make the sauce for the spaghetti,” Petti told Cuomo.

Later, Petti included this dish on his menu as spaghetti alla puttanesca.

Some versions include anchovies, but I usually make this without the little fish.

Pasta Puttanesca

Olive oil (two swirls around the pan)
4 smooshed garlic cloves
1 small onion, diced
1 28 oz can whole tomatoes (I like lots of chunky bits – use crushed tomatoes if you don’t OR if you’re topping spaghetti or another finer pasta shape)
Salt
½ cup pitted, chopped black olives (or more….)
1 Tablespoon capers
1 tsp red hot pepper flakes (more to sprinkle on top, if you like it hot – it keeps getting hotter, so don’t over-do if you’ll be saving some for another meal)
1/3 cup chopped parsley (or half a supermarket bunch, which seems to vary with the season and how much rain wherever THAT bunch of parsley was grown) OR 6-8 fresh basil leaves, shredded
1 # penne – or another sturdy pasta with nooks and crannies
Grating cheese

1 Put on the pot of water to cook the pasta in.
2 Swirl the olive oil in another pan; bring to medium heat and add the onions
3 When the onions begin to soften, add the garlic.
4 Add the tomatoes, squishing them through your fingers to make good sized chunks. Pour in the liquid from the can.
5 Season with salt, and simmer on low.
6 When the pasta water comes to the boil, salt that and boil the penne until al dente.
7 Add the olives, the capers, the parsley (or basil) and the red pepper flakes to the tomatoes.
8 Save out 1 cup of the pasta, drain the penne.
9 Add the penne to the sauce (or vice versa, depending on your pot/pan situation). Add some of the save water if the sauce needs thinning.
10 Serve with grating cheese.

Pasta Puttanesca

Pasta Puttanesca

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