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.
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.
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.