Sunday, December 19, 2010

Hot Little Round Things

It looked a bit like a swanky, ring-a-ding retro cocktail platter. Cubes of cheese and rolls of salami. But in that dish, oh, goodness: roasted olives and radishes. Together! It's just delirious to eat hot olives and hot radishes. The seasoning was super, too, grated orange rind, slices of fennel and a coating of olive oil. The olives (green, though they look black here) were already very garlicky.
My mouth is still happy.
If you don't hate olives, please promise you'll try this. (45 minutes at 350F, no cover)
It might make a great relish tray for your Christmas feast. Aunt Orchid would faint but she always does anyway; hide the Jim Beam!

15 comments:

Ms Brown Mouse said...

Wow, I made a big jar of herb n garlic olives yesterday, I just heat them in a pot of oil and store in that oil 'till eatin' time! I'll have to try this next time.

cookiecrumb said...

Mouse: Your olives (YUM) would be good in this version. If you use un-garlicky olives, then you should stir in a few slivers of garlic before roasting.
Sorry about your back and lack of strong medicine.

Kailyn said...

Love the olives. Hate the beets. Just ask my mom. It was the only food that I consistently threw across the room as an infant. Still feel the same way about beets. But it looks really pretty. (Yeah, I know. I'll eat snails but not beets. Go figure.)

the sandwich life said...

man...that looks wonderful. I'm just coming to terms with radishes...I never used to like them but I'm starting to really appreciate them. This sounds delightful---thanks!

Zia said...

With radishes? Really? I'm trying to taste that mentally and failing utterly. Gonna have to try that!

cookiecrumb said...

Kailyn: I can see why you might not like beets. They're slippery, they stain your fingers, and they taste like dirt. Sweet dirt.

Sandwich: I think if you are just coming to terms with radishes, and you're turned on by *cooked* radishes, you've arrived. Thanks for the nice words.

Zia: The radishes don't "go with" the olives; they're just roasted together in the same melange. Or maybe they do go with, because it was really good. :)

howtocookabear said...

hi cookie crumb. this looks like a great christmas eve appetizer. do you remember if the orange zest was added before or after roasting?

Denise | Chez Danisse said...

I've never even heard of roasting olives before Saturday (my first try). Now, this post, with the radishes -- even better. I'm so happy with the holiday season this year.

cookiecrumb said...

Hi Bear: All the ingredients go in at the same time, so it's all roasted together. Be sure to throw in some slivers of garlic if your olives aren't garlicky.
Merry Christmas.

cookiecrumb said...

Denise: Here's a link to my first attempt at roasting olives: http://bit.ly/gkRj0k
I'm glad you think this is a fun idea. Happy Holidays!

Denise | Chez Danisse said...

I ate mine at Pizzeria Delfina. I really need to make my own. I wouldn't have guessed they'd take 45 minutes, but what do I know... I like your 08 combination of orange zest, garlic, and hot peppers. Thank you for offering some guidelines.

cookiecrumb said...

Denise: I have no idea why they took 45 minutes. Maybe they don't need that long. But the fennel was still a bit undercooked (though edible). Rock!

Rev. Biggles said...

Hmm, yeah, okay, I'm feelin' the love here. Especially on the Olive side there, yeah. Yeah, okay! And I actually like radishes, figure that one, eh?

xo, Biggles

Greg said...

Happy happy! A wonderful idea. I guess I'm a retro kind of guy.

cookiecrumb said...

Biggles: And when you make them hot, it's more fabulous. Hot relish tray.

Greg: Psst. One of our crowd is at least as retro as you. Not that there's anything wrong with that.