Who says puttanesca has to be relegated to just pasta?
Loaded with olives, garlic, capers, tomatoes and anchovies, puttanesca is one of my favorite sauces.
It’s not weigh-you-down rich like carbonera. Nor retiring like delicate fresh tomato-basil. Instead, it’s decidedly in your face — with a forceful punch.
So why relegate it to just tossing with pasta? With summer barbecuing season upon us, why not dress up mundane grilled chicken with something more exciting? Yes, puttanesca!
For those following a paleo, gluten-free or no-carb diet, it’s a way to have your puttanesca — and eat it, too.
There’s no time like now to dig into this dish, too, what with June 1 marking National Olive Day.
Lindsay’s Naturals Italian Medley variety of olives.
Did you know that 99 percent of all olives grown in the United States come from California? California’s family-owned Lindsay knows all about olives, producing 36 billion olives annually or enough olives to go around the Earth 22.8 times.
Halibut cooked in olive oil — a lot of it.
Yes, this recipe uses a lot of olive oil.
Yes, you’ll wonder what to do with all that oil afterward.
Yes, you can strain it, store it in the fridge and re-use it.
But yes, it may taste fishy.
That’s because you’ve poached halibut in it, creating a warm, bountiful bath of olive oil to cook it gently and slowly until the flesh is moist and incredibly silky. Best yet, it’s almost impossible to overcook the fish with this oven method.
If you’ve never tried olive oil-poaching here’s your chance with this dish of “Olive Oil Poached Halibut with Chermoula.”
Bathed in olive oil.
The recipe is from the new cookbook, “Home and Away: Simple, Delicious Recipes Inspired by the World’s Cafes, Bistros and Diners” (Arsenal Pulp Press) by Darcy and Randy Shore, of which I received a review copy.
Fun with Halos!
My husband will be the first to admit he suffers from Lazy Fruit Syndrome. No matter if it’s strawberry season or peach season, he stays loyal to his penchant for bananas. Yes, because he likes them. But more so, because they require no washing and are a breeze to peel.
We’ve all been there, right? Maybe that’s why we can’t get enough of Halos, either. These cute tangerines have peels that come off just like that to reveal easily segmented, seedless flesh that bursts with sunshine-y juice. One Halo has only 50 calories and comes with a jolt of Vitamin C.
Cooking up a storm in a CourseHorse class. (Photo courtesy of CourseHorse)
One of my great regrets in life is not learning Cantonese as a child.
I blame my oldest brother for this.
You see, my parents sent him to Chinese school so he would learn the native tongue of my grandparents. They thought he was doing great — until my uncle let it slip that he saw my oldest brother playing basketball after school every day, which is when he should have been in Chinese school.
So much for that.
My parents, no doubt defeated by that experience, never even tried to send my other brother or me to Chinese school.
In high school, I had another chance to study Chinese. Mine was one of the few high schools at the time that offered courses in Mandarin. Not exactly my family’s mother tongue, but at least in the ballpark.
But what did I do instead? I took French, because I thought it sounded so pretty.
Yup, that one I have only myself to blame.
If only there was an easy way to learn now. Well, there just might be. CourseHorse is a start-up educational program that offers access to classes on everything from — yes — Mandarin to architecture to computer programming to pilates barre to sushi making.
In this day and age where people complain that they have no time to read or stay informed, I’m heartened there are projects such as “Cooking Up Stories.”
The second ebook published by the Sunnyvale Public Library, it features 18 short stories about food that were written by Silicon Valley residents.