I had to bribe Dexter with a new chef’s toque to get him to part with this recipe. Now that he’s found such a delicious use for olives, he’s afraid there will be a shortage if too many people decide to make it. And he wants all dogs to stay away from olive trees - they should use a mesquite tree or a fire hydrant instead!
I discovered olive gastrique at Crudo Cafe in Old Town Scottsdale. It was a revelation. Here is Wickipedia’s definition of gastrique:
“Gastrique is a thick sauce produced by a reduction of vinegar or wine, sugar, and usually fruit. It is often served over meat or seafood to add a fruit flavor to the dish.”
Either Cullen Campbell or Brandon Crouser, the chef/owners of Crudo, came up with the idea of using olives, rather than a more traditional fruit like oranges or berries. Dexter came up with this recipe:
1/2 lb. green olives, not marinated, pitted (Dexter hit them with a hammer)
1 C. sugar
1/2 C rice wine vinegar
1 large orange
fennel seeds
rosemary
Leaving the pith behind, take strips of peel from the orange, then juice it. Place the fennel seeds or rosemary in a piece of cheesecloth and tie it closed. Put all the ingredients in a small saucepan and bring to a boil, stirring. Turn the heat down and simmer for around 30 minutes until the mixture is syrupy. Be aware that it will thicken a little on standing, so don’t reduce it too much. Cool to room temperature and refrigerate. Dexter doesn’t know how long it will keep, but he’s pretty sure this won’t be an issue. It’s great with cheese or in sandwiches, or just by itself when you’re poking through the refrigerator looking for something good.
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