I had warm citrus and herb-marinated olives at Pizzeria Delfina the other night that I really liked. I decided to try and recreate at home. I simply placed Castelvetrano olives that had already been cured in lightly salted brine in a small bowl, drizzled with extra virgin olive oil, added a few strips of Meyer lemon peel, mustard seeds, fresh bay leaves, garlic cloves and chile de arbol. I gently stirred to combine and stored in the refrigerator in a glass jar. I plan to serve warm or at room temperature, with some good bread to dip into the oil.
Smashed Fingerlings with Jalapeños
GC loves roasted and crispy potatoes, so I’m always looking for new recipes. This recipe for roasted potatoes with a mustardy vinaigrette and jalapeños is from the July 2014 issue of Bon Appétit was delicious. I didn’t have fingerling potatoes, so used baby potatoes.
I love slow-roasted tomatoes. They’re simple to prepare and a delicious addition to sandwiches, salads, cheese plates, and the like. Today I used sweet cherry tomatoes from the farmers’ market.
Blue Cheese Guacamole
I tend to be fairly traditional when it comes to preparing Mexican dishes, but this twist on guacamole by Chef Roberto Santibañez caught my attention. Blue cheese and avocado make for a great flavor combination.
I’ve never cared much for biscotti— I find them too hard and somewhat flavorless— but GC convinced me to try this recipe by Brunello Cucinelli from the June 2013 issue of Bon Appétit. The biscotti actually came out well, and pair nicely with coffee.