Olive cream PHoto

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have sent to you some month ago my recipe of olive cream.
But this is a little different from the first (I often change it).
Look at this pic:
http://tinypic.com/ipzb4k.jpg
For this recipe I have used only 1 tbs of capers, 3 variety of olives (300
g of Kalemata, 300gr sweet black olives; 200 gr sweet green olives; 2
anchovies under oil; 1 big garlic clove; 1 1/2 cup of parsley (only
leaves); about 1/2 cup EVOO.
Put all this ingredients in the robot and mix with oil till you obatain a
cream.
I made a big quantity because at Christmas I will use it for my appetizer
(and perhaps to season pasta; in this case you add cream to the olives
cream.
I have cleaned all that mountain of parsley because I keep it in my
freezer ( still chopped) ready for the use. I use a great quantity of
parsley to season and garnish my pasta dish.
Cheers
Pandora

Thanks for this recipe, Pandora.

A common pesto used here in the U.S. is made with
4 cloves minced garlic

2 c fresh basil

1/3 c extra virgin olive oil

salt and pepper

2T pine nuts or chopped walnuts (optional)

Sometimes a recipe will substitute 1/2 parsley for the basil. It makes a
little different taste, and in the winter basil is very expensive.

This recipe is typically used over dried/cooked pasta.

As I understand: you add cream to your olive cream, that is used over cooked
pasta. Is this correct?

Italian Parsely is so common here and inexpensive compared to basil that
your olive cream looks like a good recipe to use in the winter. I try to
keep Italian Parsley on hand all the time, but I usually throw 1/2 of it
away. I've looked for ways to use it, but this recipe is very good,
particulary if I can use it over pasta.

thanks, Pan,

Dee Dee

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have sent to you some month ago my recipe of olive cream.
But this is a little different from the first (I often change it).
Look at this pic:
http://tinypic.com/ipzb4k.jpg
For this recipe I have used only 1 tbs of capers, 3 variety of olives
(300 g of Kalemata, 300gr sweet black olives; 200 gr sweet green olives;
2 anchovies under oil; 1 big garlic clove; 1 1/2 cup of parsley (only
leaves); about 1/2 cup EVOO.
Put all this ingredients in the robot and mix with oil till you obatain a
cream.
I made a big quantity because at Christmas I will use it for my
appetizer (and perhaps to season pasta; in this case you add cream to the
olives cream.
I have cleaned all that mountain of parsley because I keep it in my
freezer ( still chopped) ready for the use. I use a great quantity of
parsley to season and garnish my pasta dish.
Cheers
Pandora

Thanks for this recipe, Pandora.

A common pesto used here in the U.S. is made with
4 cloves minced garlic

2 c fresh basil

1/3 c extra virgin olive oil

salt and pepper

2T pine nuts or chopped walnuts (optional)

But my recipe is not a Pesto with basil. Perhaps you could call it an Olive
pesto 🙂

Quoted message said:

Sometimes a recipe will substitute 1/2 parsley for the basil. It makes a
little different taste, and in the winter basil is very expensive.

Yes! My opinion is: use only season vegetable! So I use basil only in
summer.

Quoted message said:

This recipe is typically used over dried/cooked pasta.

As I understand: you add cream to your olive cream, that is used over
cooked pasta. Is this correct?

Yes! Once upon a time I made this experiment. I loved it. So I often make
it.

Quoted message said:

Italian Parsely is so common here and inexpensive compared to basil that
your olive cream looks like a good recipe to use in the winter. I try to
keep Italian Parsley on hand all the time, but I usually throw 1/2 of it
away. I've looked for ways to use it, but this recipe is very good,
particulary if I can use it over pasta.

Yes! Try and then tell me.
Cheers and thank you
Pandora

Quoted message said:

thanks, Pan,

Dee Dee

Quoted message said:

Quoted message said:

Italian Parsely is so common here and inexpensive compared to basil that
your olive cream looks like a good recipe to use in the winter. I try to
keep Italian Parsley on hand all the time, but I usually throw 1/2 of it
away. I've looked for ways to use it, but this recipe is very good,
particulary if I can use it over pasta.

Yes! Try and then tell me.
Cheers and thank you
Pandora

I'll try it after the holidays and let you know. We'll be someone else's
guests for all the meals for about a week. Lucky me.

I used the last of my Italian Parsley in a chicken broth I'm making now for
the recipe that Dog sent for the savoy cabbage. I put in a carrot, 1/3 onion
and 1 stalk of celery & a few celery leaves -- (it wasn't a big carcass).

I won't put in dried tarragon now because it's already simmering, but I was
wondering if dried tarragon would enhance the broth in any noticeable way.
Perhaps 1/3 tsp?
Dee Dee

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

Italian Parsely is so common here and inexpensive compared to basil that
your olive cream looks like a good recipe to use in the winter. I try
to keep Italian Parsley on hand all the time, but I usually throw 1/2 of
it away. I've looked for ways to use it, but this recipe is very good,
particulary if I can use it over pasta.

Yes! Try and then tell me.
Cheers and thank you
Pandora

I'll try it after the holidays and let you know. We'll be someone else's
guests for all the meals for about a week. Lucky me.

I'm lucky too because we are guest for the 3 days of 24-25-26. But I'm a
little sad because I can't cook .(((( I will have only to prepare appetizer
and perhaps some vegetable flan....

Quoted message said:

I used the last of my Italian Parsley in a chicken broth I'm making now
for the recipe that Dog sent for the savoy cabbage. I put in a carrot, 1/3
onion and 1 stalk of celery & a few celery leaves -- (it wasn't a big
carcass).

What is the difference between Italian parsley and the common american
parsley that you use?

Quoted message said:

I won't put in dried tarragon now because it's already simmering, but I
was wondering if dried tarragon would enhance the broth in any noticeable
way. Perhaps 1/3 tsp?

I have found that dried tarragon is not very parfumed and tasty as the fresh
one. I want to say that if you don't put it is the same thing🙂))
Because celery has a very strong taste....
BTW if you want to put it inside, you have to use more than 1/3 tsp; I would
put 2 TBS to feel the taste.
Cheers
Pandora

Quoted message said:

Dee Dee

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

>
> Italian Parsely is so common here and inexpensive compared to basil
> that your olive cream looks like a good recipe to use in the winter. I
> try to keep Italian Parsley on hand all the time, but I usually throw
> 1/2 of it away. I've looked for ways to use it, but this recipe is
> very good, particulary if I can use it over pasta.

Yes! Try and then tell me.
Cheers and thank you
Pandora

I'll try it after the holidays and let you know. We'll be someone else's
guests for all the meals for about a week. Lucky me.

I'm lucky too because we are guest for the 3 days of 24-25-26. But I'm a
little sad because I can't cook .(((( I will have only to prepare
appetizer and perhaps some vegetable flan....

Quoted message said:

I used the last of my Italian Parsley in a chicken broth I'm making now
for the recipe that Dog sent for the savoy cabbage. I put in a carrot,
1/3 onion and 1 stalk of celery & a few celery leaves -- (it wasn't a big
carcass).

What is the difference between Italian parsley and the common american
parsley that you use?

Quoted message said:

I won't put in dried tarragon now because it's already simmering, but I
was wondering if dried tarragon would enhance the broth in any noticeable
way. Perhaps 1/3 tsp?

I have found that dried tarragon is not very parfumed and tasty as the
fresh one. I want to say that if you don't put it is the same thing🙂))
Because celery has a very strong taste....
BTW if you want to put it inside, you have to use more than 1/3 tsp; I
would put 2 TBS to feel the taste.
Cheers
Pandora

Quoted message said:

Dee Dee

Pandora, the recipe is finished and some eaten and the rest put away. I used
'andouille' chicken sausages
http://images.google.com/images?svnum=10&hl=en&q=andouille+sausage&spell=1
and
http://www.amazon.com/gp/search.html/103-8671644-9848613?me=&node=3580501&keywords=andouille%20sausage
and
http://www.gumbopages.com/food/andouille.html

and used the pieces of chicken that were left from the carcass. I might use
a different sausage (perhaps pork andouille) the next time as the dish
tasted a little mild; but good. The cabbage tasted somewhere between the
napa cabbage I generally cook with, and regular head cabbage that I
generally cook with. If I can continue to get such nice heads of savoy, I
think I will not use as much napa cabbage. Napa cabbage pictures:
http://images.google.com/images?q=napa+cabbage&hl=en
which is use more for Asian dishes.
Dee Dee

Pandora said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

>Italian Parsely is so common here and inexpensive compared to basil that
>your olive cream looks like a good recipe to use in the winter. I try
>to keep Italian Parsley on hand all the time, but I usually throw 1/2 of
>it away. I've looked for ways to use it, but this recipe is very good,
>particulary if I can use it over pasta.

Yes! Try and then tell me.
Cheers and thank you
Pandora

I'll try it after the holidays and let you know. We'll be someone else's
guests for all the meals for about a week. Lucky me.

I'm lucky too because we are guest for the 3 days of 24-25-26. But I'm a
little sad because I can't cook .(((( I will have only to prepare appetizer
and perhaps some vegetable flan....

Quoted message said:

I used the last of my Italian Parsley in a chicken broth I'm making now
for the recipe that Dog sent for the savoy cabbage. I put in a carrot, 1/3
onion and 1 stalk of celery & a few celery leaves -- (it wasn't a big
carcass).

What is the difference between Italian parsley and the common american
parsley that you use?

"Italian parsley" is the flat leafed kind. regular is the curly. I
always use flat-leaf.

Quoted message said:

Quoted message said:

I won't put in dried tarragon now because it's already simmering, but I
was wondering if dried tarragon would enhance the broth in any noticeable
way. Perhaps 1/3 tsp?

I have found that dried tarragon is not very parfumed and tasty as the fresh
one. I want to say that if you don't put it is the same thing🙂))
Because celery has a very strong taste....
BTW if you want to put it inside, you have to use more than 1/3 tsp; I would
put 2 TBS to feel the taste.
Cheers
Pandora

Quoted message said:

Dee Dee

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Dee Randall said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have sent to you some month ago my recipe of olive cream.
But this is a little different from the first (I often change it).
Look at this pic:
http://tinypic.com/ipzb4k.jpg
For this recipe I have used only 1 tbs of capers, 3 variety of olives (300
g of Kalemata, 300gr sweet black olives; 200 gr sweet green olives; 2
anchovies under oil; 1 big garlic clove; 1 1/2 cup of parsley (only
leaves); about 1/2 cup EVOO.
Put all this ingredients in the robot and mix with oil till you obatain a
cream.
I made a big quantity because at Christmas I will use it for my appetizer
(and perhaps to season pasta; in this case you add cream to the olives
cream.
I have cleaned all that mountain of parsley because I keep it in my
freezer ( still chopped) ready for the use. I use a great quantity of
parsley to season and garnish my pasta dish.
Cheers
Pandora

Thanks for this recipe, Pandora.

A common pesto used here in the U.S. is made with
4 cloves minced garlic

2 c fresh basil

1/3 c extra virgin olive oil

salt and pepper

2T pine nuts or chopped walnuts (optional)

Sometimes a recipe will substitute 1/2 parsley for the basil. It makes a
little different taste, and in the winter basil is very expensive.

This recipe is typically used over dried/cooked pasta.

As I understand: you add cream to your olive cream, that is used over cooked
pasta. Is this correct?

She whizzes it in a food processor until it's emulsified... creamy
looking. I do mine that way too.

Quoted message said:

Italian Parsely is so common here and inexpensive compared to basil that
your olive cream looks like a good recipe to use in the winter. I try to
keep Italian Parsley on hand all the time, but I usually throw 1/2 of it
away. I've looked for ways to use it, but this recipe is very good,
particulary if I can use it over pasta.

Have you thought about growing it? That way, you just snip off what
you need.

"sf" <see_reply_address_at_gmail_dot_com> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have sent to you some month ago my recipe of olive cream.
But this is a little different from the first (I often change it).
Look at this pic:
http://tinypic.com/ipzb4k.jpg
For this recipe I have used only 1 tbs of capers, 3 variety of olives
(300
g of Kalemata, 300gr sweet black olives; 200 gr sweet green olives; 2
anchovies under oil; 1 big garlic clove; 1 1/2 cup of parsley (only
leaves); about 1/2 cup EVOO.
Put all this ingredients in the robot and mix with oil till you obatain
a
cream.
I made a big quantity because at Christmas I will use it for my
appetizer
(and perhaps to season pasta; in this case you add cream to the olives
cream.
I have cleaned all that mountain of parsley because I keep it in my
freezer ( still chopped) ready for the use. I use a great quantity of
parsley to season and garnish my pasta dish.
Cheers
Pandora

Thanks for this recipe, Pandora.

A common pesto used here in the U.S. is made with
4 cloves minced garlic

2 c fresh basil

1/3 c extra virgin olive oil

salt and pepper

2T pine nuts or chopped walnuts (optional)

Sometimes a recipe will substitute 1/2 parsley for the basil. It makes a
little different taste, and in the winter basil is very expensive.

This recipe is typically used over dried/cooked pasta.

As I understand: you add cream to your olive cream, that is used over
cooked
pasta. Is this correct?

She whizzes it in a food processor until it's emulsified... creamy
looking. I do mine that way too.

Quoted message said:

Italian Parsely is so common here and inexpensive compared to basil that
your olive cream looks like a good recipe to use in the winter. I try to
keep Italian Parsley on hand all the time, but I usually throw 1/2 of it
away. I've looked for ways to use it, but this recipe is very good,
particulary if I can use it over pasta.

Have you thought about growing it? That way, you just snip off what
you need.

I may do this next year. But as far as Italian Parsley -- this is the way
it goes with Italian Parsley, Cilantro & Curly Leaft Parsley. I buy usually
all three at one time. When I use them in a recipe, I usually use a lot,
sometimes half of the bunch. Not so much cilantro, though, but the bunches
aren't usually that large. The curly leaf is usually good for taboulleh or
pesto and I will use half a bunch in that way. Probably is I grow anything,
it will be cilantro because I use a few snips more often than a large bunch.
Dee Dee

Pandora said:

I have sent to you some month ago my recipe of olive cream.
But this is a little different from the first (I often change it).
Look at this pic:
http://tinypic.com/ipzb4k.jpg (recipe snipped)

Oh, the cheerful Pandora has just made my day! I often take into work
a very large prepared Foccacia bread sandwich to share, usually having
"set" overnight in my refrigerator with sweet basil pesto in place of
the more common sandwich spreads. The sandwich always has three or
four layers of different salami meats and two layers of a cheese, with
sliced tomatoes to set and with crisp lettuce added just before cutting
this sandwich into sixths for serving along with either fruits or a
Ceasar dressed salad. This olive spread will be a very nice change
from my using pesto, and I believe I will make this for-sharing
sandwich with sliced beef and Swiss and Mozarella cheeses.
I am thanking you so much!
PickyJaz

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Pandora, the recipe is finished and some eaten and the rest put away. I
used 'andouille' chicken sausages
http://images.google.com/images?svnum=10&hl=en&q=andouille+sausage&spell=1
and
http://www.amazon.com/gp/search.html/103-8671644-9848613?me=&node=3580501&keywords=andouille%20sausage
and
http://www.gumbopages.com/food/andouille.html

We have chicken sausages, but I don't like their taste because are full of
fat.

Quoted message said:

and used the pieces of chicken that were left from the carcass. I might
use a different sausage (perhaps pork andouille) the next time as the dish
tasted a little mild; but good. The cabbage tasted somewhere between the
napa cabbage I generally cook with, and regular head cabbage that I
generally cook with. If I can continue to get such nice heads of savoy, I
think I will not use as much napa cabbage. Napa cabbage pictures:
http://images.google.com/images?q=napa+cabbage&hl=en
which is use more for Asian dishes.

We have this kind of cabbage: we call it "Cavolo Cinese". But I prefer the
savoy cabbage because is greenner 🙂
Thank you for the pictures. But you haven't answer to a question: what is
the difference between Italian parsley and american parsley?
Cheers
Pandora

"sarah bennett" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

What is the difference between Italian parsley and the common american
parsley that you use?

"Italian parsley" is the flat leafed kind. regular is the curly. I always
use flat-leaf.

Oh! I understand! You have the curly one.
Thank you
Pandora

"JeanineAlyse" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

I have sent to you some month ago my recipe of olive cream.
But this is a little different from the first (I often change it).
Look at this pic:
http://tinypic.com/ipzb4k.jpg (recipe snipped)

Oh, the cheerful Pandora has just made my day! I often take into work
a very large prepared Foccacia bread sandwich to share, usually having
"set" overnight in my refrigerator with sweet basil pesto in place of
the more common sandwich spreads. The sandwich always has three or
four layers of different salami meats and two layers of a cheese, with
sliced tomatoes to set and with crisp lettuce added just before cutting
this sandwich into sixths for serving along with either fruits or a
Ceasar dressed salad. This olive spread will be a very nice change
from my using pesto, and I believe I will make this for-sharing
sandwich with sliced beef and Swiss and Mozarella cheeses.
I am thanking you so much!
PickyJaz

You are welcome!!!! You give me an idea, too 🙂
Tell me if you like! It's very simple to do: the only problem is you have to
take out all the olive bones 🙂
Cheers
Pandora

Quoted message said:

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

"sarah bennett" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

What is the difference between Italian parsley and the common american
parsley that you use?

"Italian parsley" is the flat leafed kind. regular is the curly. I always
use flat-leaf.

Oh! I understand! You have the curly one.
Thank you
Pandora

Yes, and I think it is the curly one that is used in the Middle Eastern
tabouleh (spelled various ways).
At least that is the one I've been using. Someone correct me if I'm wrong.
I don't think the flat leaf would taste right to me.
I buy more flat leaf anymore than curly.
Dee Dee

Dee Randall said:

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

"sarah bennett" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora wrote:

>"Dee Randall" <[email hidden]> ha scritto nel messaggio
>news:[email hidden]...
>
>What is the difference between Italian parsley and the common american
>parsley that you use?
>

"Italian parsley" is the flat leafed kind. regular is the curly. I always
use flat-leaf.

Oh! I understand! You have the curly one.
Thank you
Pandora

Yes, and I think it is the curly one that is used in the Middle Eastern
tabouleh (spelled various ways).
At least that is the one I've been using. Someone correct me if I'm wrong.
I don't think the flat leaf would taste right to me.
I buy more flat leaf anymore than curly.
Dee Dee

They do taste different. I think, in the case of the tabbouleh, it is
more a case of texture though. mmmm, tabbouleh.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"sarah bennett" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sarah bennett" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

>Pandora wrote:
>
>>"Dee Randall" <[email hidden]> ha scritto nel messaggio
>>news:[email hidden]...
>>
>>What is the difference between Italian parsley and the common american
>>parsley that you use?
>>
>
>"Italian parsley" is the flat leafed kind. regular is the curly. I
>always use flat-leaf.

Oh! I understand! You have the curly one.
Thank you
Pandora

Yes, and I think it is the curly one that is used in the Middle Eastern
tabouleh (spelled various ways).
At least that is the one I've been using. Someone correct me if I'm
wrong. I don't think the flat leaf would taste right to me.
I buy more flat leaf anymore than curly.
Dee Dee

They do taste different. I think, in the case of the tabbouleh, it is more
a case of texture though. mmmm, tabbouleh.

I don't know there, but here, curly parsley has the same taste of the
italian one !?!
Cheers
Pandora

On Mon, 19 Dec 2005 21:08:19 +0100, "Pandora" <[email hidden]>

Quoted message said:

I don't know there, but here, curly parsley has the same taste of the
italian one !?!

For me too, but there will always be someone who claims differently
here in rfc. IMO: curley parsley is prettier and the flat stuff looks
too close to cilantro.

"sf" <see_reply_address_at_gmail_dot_com> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Mon, 19 Dec 2005 21:08:19 +0100, "Pandora" <[email hidden]>

Quoted message said:

I don't know there, but here, curly parsley has the same taste of the
italian one !?!

For me too, but there will always be someone who claims differently
here in rfc. IMO: curley parsley is prettier and the flat stuff looks
too close to cilantro.

I agree! It is only a question of "prettyness" 🙂
Cheers
Pandora

and welcome again!!! It's a long time I don't here of you!
Cheers to California (california dreaming)🙂

"sf" <see_reply_address_at_gmail_dot_com> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 19 Dec 2005 21:08:19 +0100, "Pandora" <[email hidden]>

Quoted message said:

I don't know there, but here, curly parsley has the same taste of the
italian one !?!

For me too, but there will always be someone who claims differently
here in rfc. IMO: curley parsley is prettier and the flat stuff looks
too close to cilantro.

Italian flat-leaf is so very dark and reminds me of wild woods and forest
growth, but cilantro reminds me more of cultivated garden growth. Because of
this I feel that Italian leaf lends itself more to use with wilder
mushrooms, whereas cilantro would be used with milder tasting mushrooms as
in Asian cooking.
Just a thought.
Dee

"Dee Randall" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"sf" <see_reply_address_at_gmail_dot_com> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 19 Dec 2005 21:08:19 +0100, "Pandora" <[email hidden]>

Quoted message said:

I don't know there, but here, curly parsley has the same taste of the
italian one !?!

For me too, but there will always be someone who claims differently
here in rfc. IMO: curley parsley is prettier and the flat stuff looks
too close to cilantro.

Italian flat-leaf is so very dark and reminds me of wild woods and forest
growth, but cilantro reminds me more of cultivated garden growth. Because
of this I feel that Italian leaf lends itself more to use with wilder
mushrooms, whereas cilantro would be used with milder tasting mushrooms as
in Asian cooking.
Just a thought.
Dee

yes with use a lot of parsley with mushrooms!!!
Pan

Quoted message said: