This is my entry for this week's @foodfightfriday challenge.
This week's food post is a bit different in that I didn't actually like the final product, but I think that's more to do with me than with the recipe.
Marinated Olives & Nuts
In a quart-sized canning jar, place:
- 1 cup walnuts
- 1 can olives (drained)
- 1 sprig rosemary (I didn't have any, so I used dried...)
In skillet, sauté (dry):
- 2 teaspoons fennel seeds
- a few slices orange peel or zest
Add to skillet:
- 1-2 dried chilies (or 1-2 teaspoons chili flakes)
- 2 cups olive oil
Pour into the quart jar (with the walnuts, olives and rosemary sprig.)
Marinate for 24 hours (room temp.)
Here is the final result.
Honestly, it was good, but I'm not super keen on walnuts in their raw or nearly-raw state, so I probably should have tried pecans instead. I also found the dried rosemary tended to "hang out" inside the olives, which didn't really work for me. A sachet with the herbs in it might work better or use a fennel seedhead along with the sprig of rosemary... I might play with it this summer if I'm able to garden the way I want to.
Still, for many, this is an excellent recipe, looks beautiful and adds a touch of class to your dining table.
Here are your:
Feel free to print them out for your own cookbook.
Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.
Previous recipes in Lori's Cookbook
(Links are for Steem... For Whaleshares and WeKu, simply place whaleshares.io or main.weku.io where the steempeak.com is.)
Holidays (Christmas, Thanksgiving, etc.)
Note: All photos are mine - Pentax K30, Samsung NX11, Kodak Z981 (hubby's camera), Nikon 7200.
Crossposted at Steem, Whaleshares, WeKu
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