My simple yet glorious supper

Dog3 said:

Goomba38 <[email hidden]> wrote in news:Z9CdnenIVal8wHjcRVn-
[email hidden]:

Quoted message said:

I needed a fast meal, and planned on using frozen
Tortellini. So for a sauce I poured about a cup of
heavy cream into a small teflon skillet and
started cooking it down a bit adding a few leaves
of fresh basil (minced up a bit) and cooked a bit
longer. Added some parmesan to the cream at the end.
I tossed the cooked tortellini with about 10 salty
dry cured greek olives (sliced up), a handful of
sliced grape olives and the basil infused cream.
It was.. amazingly good!! Simple and yet so very
satisfying. I should have made twice as much as we
all were wishing for seconds!
Good food can be soooooo simple 🙂
Goomba

Ewww... This sounds so good. Never would I thought of the olives.I
love olives. Num...

Michael

I wouldn't have thought of olives in there either! Leftover grilled
chicken, sure, but olives! I'll have to try that!

kili

Dog3 said:

Goomba38 <[email hidden]> wrote in news:Z9CdnenIVal8wHjcRVn-
[email hidden]:

Quoted message said:

I needed a fast meal, and planned on using frozen
Tortellini. So for a sauce I poured about a cup of
heavy cream into a small teflon skillet and
started cooking it down a bit adding a few leaves
of fresh basil (minced up a bit) and cooked a bit
longer. Added some parmesan to the cream at the end.
I tossed the cooked tortellini with about 10 salty
dry cured greek olives (sliced up), a handful of
sliced grape olives and the basil infused cream.
It was.. amazingly good!! Simple and yet so very
satisfying. I should have made twice as much as we
all were wishing for seconds!
Good food can be soooooo simple 🙂
Goomba

Ewww... This sounds so good. Never would I thought of the olives.I
love olives. Num...

Michael

I wouldn't have thought of olives in there either! Leftover grilled
chicken, sure, but olives! I'll have to try that!

kili

Goomba38 said:

I needed a fast meal, and planned on using frozen Tortellini. So for a
sauce I poured about a cup of heavy cream into a small teflon skillet
and started cooking it down a bit adding a few leaves of fresh basil
(minced up a bit) and cooked a bit longer. Added some parmesan to the
cream at the end.
I tossed the cooked tortellini with about 10 salty dry cured greek
olives (sliced up), a handful of sliced grape olives and the basil
infused cream. It was.. amazingly good!! Simple and yet so very
satisfying. I should have made twice as much as we all were wishing for
seconds!
Good food can be soooooo simple 🙂
Goomba

I've made exactly the same thing before, but with dried tomatoes (from
my garden) instead of olives, and dried basil because I seldom have fresh.

Bob

kilikini said:

Quoted message said:

Ewww... This sounds so good. Never would I thought of the olives.I
love olives. Num...

Michael

I wouldn't have thought of olives in there either! Leftover grilled
chicken, sure, but olives! I'll have to try that!

kili

Right.. the olives were just the right thing!
Salty and deep flavored and unexpected. I was
careful to use them, yet not use too many. It was
a very pretty dish too.
Goomba

Dog3 said:

Ewww... This sounds so good. Never would I thought of the olives.I love
olives. Num...

In the past six months, my fridge has always had an open
container of TJ's greek olive medley in it.

--Blair
"Olives are good fat."

Blair P. Houghton said:

Dog3 said:

Ewww... This sounds so good. Never would I thought of the olives.I love
olives. Num...

In the past six months, my fridge has always had an open
container of TJ's greek olive medley in it.

These were the last of the lovely salty cured
wrinkly oily olives I bought at Zabar's in
November. I was so pleased with the incredible
selection they had and the obvious turnover,
unlike my local market that sells them at a higher
price and I'm not so sure they've not been sitting
there for months exposed to who knows what? They
really added a nice zip to the dish.
Goomba

In article <[email hidden]>, Goomba38

Quoted message said:

I needed a fast meal, and planned on using frozen
Tortellini. So for a sauce I poured about a cup of
heavy cream into a small teflon skillet and
started cooking it down a bit adding a few leaves
of fresh basil (minced up a bit) and cooked a bit
longer. Added some parmesan to the cream at the end.
I tossed the cooked tortellini with about 10 salty
dry cured greek olives (sliced up), a handful of
sliced grape olives and the basil infused cream.
It was.. amazingly good!! Simple and yet so very
satisfying. I should have made twice as much as we
all were wishing for seconds!
Good food can be soooooo simple 🙂
Goomba

You boiling that cream? Cooking it slowly?
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05
"I read recipes the way I read science fiction: I get to the end and say,
'Well, that's not going to happen.'" - Comedian Rita Rudner, performance
at New York, New York, January 10, 2005.

Melba's Jammin said:

In article <[email hidden]>, Goomba38

Quoted message said:

I needed a fast meal, and planned on using frozen
Tortellini. So for a sauce I poured about a cup of
heavy cream into a small teflon skillet and
started cooking it down a bit adding a few leaves
of fresh basil (minced up a bit) and cooked a bit
longer. Added some parmesan to the cream at the end.
I tossed the cooked tortellini with about 10 salty
dry cured greek olives (sliced up), a handful of
sliced grape olives and the basil infused cream.
It was.. amazingly good!! Simple and yet so very
satisfying. I should have made twice as much as we
all were wishing for seconds!
Good food can be soooooo simple 🙂
Goomba

You boiling that cream? Cooking it slowly?

yes, both, lol. I wanted to simmer it but it went
to a boil quite a few times and I'd turn it down.
It would then just sit there so I'd turn the heat
back up again. So it boiled a bit. It was in
teflon so none of it burned. I think the total
cooking time for the cream was about 15 min.
It was delicious.

Goomba38 said:

Blair P. Houghton said:

Dog3 said:

Ewww... This sounds so good. Never would I thought of the olives.I love
olives. Num...

In the past six months, my fridge has always had an open
container of TJ's greek olive medley in it.

These were the last of the lovely salty cured
wrinkly oily olives I bought at Zabar's in
November. I was so pleased with the incredible
selection they had and the obvious turnover,
unlike my local market that sells them at a higher
price and I'm not so sure they've not been sitting
there for months exposed to who knows what?

Um, olives grow on trees, in dirt, and stuff, man.

Quoted message said:

They really added a nice zip to the dish.

Supermarket open-bin areas are inspected by the health
department.

For something like an olive bar, they have to change out
the food as often as any restaurant would. Daily, at the
very least.

But yes, I expect Zabar's are better than any you can
get almost anywhere this far from the Mediterranean.

--Blair
"Don't tell the Spaniards."