Marinated Olives Moroccan Style

Read enough of my blog and you'll notice a theme, a Mediterranean one that is, and for me what most defines Mediterranean cuisines is olives. Olive oil has been a staple in my pantry ever since my first cookbook stated that it was the best oil to cook with, bar none. But it is the fruit itself that has my supreme adoration. I have never met an olive I didn't like.

Marinating olives is very simple and the taste is so gratifying! Mix a few seasonings, whether it be herbs, fruit zest or spices, add some olive oil and allow to marry for a few days and voila! You have marinated olives. 

Chick Pea Soup with Thyme

 Most summer recipes are all about keeping the cook out of the hot kitchen - grilling outside, cold salads, or do ahead dinners that do not require too much attention. But sometimes you want hot food, despite the heat.

All of you cubicle workers shuddering under that air-conditioning vent know exactly what I'm talking about! Working in a grocery store, in the cheese section no less, my time is spent in refrigerated conditions - checking backstock in the walk-in cooler or stocking the cheese case for hours at a time. Soup is often the best remedy to warm me up! When the urge for inner warmth surfaces, make this soup. It is so easy, so simple, and so incredibly delicious that I have made it four - count 'em - four times in the last two weeks!

Potato and Green Beans with Dijon Vinaigrette

Thanks to the efficiencies of the blogworld, you wouldn't know that I have kind of been on hiatus. Sure, my blog has been updating every couple of days thanks to some serious advance planning. But I have taken a little leave of absence of worrying (obsessing to be honest) over my blog posts. It has given me a little perspective, and isn't that what time away from anything should do?

This post at Sticky Gooey Creamy Chewy was my original inspiration for this dish and since the green beans are still super fresh and tasty, it still holds true - even a month later.

Pan Roasted Frying Peppers

Cruising around Kalofagas I was so inspired by this vision of fried peppers that three different types landed in my shopping cart the next day: Italian Frying Peppers, Hungarian Peppers and some fresh Cayenne peppers. Surprisingly, it was the Hungarian peppers that were the hottest!

If you like the roasted pepper flavors of Mexican foods, you will love pan roasted peppers. That smoky, distinctive pepper taste is so satisfyingly delicious that you will be surprised at how quickly people will devour them!

Like everything I prepare lately, these are quick and easy. Simply heat a heavy skillet over high heat until the pan is literally smoking. Add the peppers and allow them to char (blacken) on most sides. Then sprinkle with a little olive oil and lots of salt and eat! They are delicious pipping hot or after they have cooled down. Either way, do not skimp on the salt, it works magic!

Spicy Shrimp Salad from Bittman's Minimalist Video Series

Summertime is salad heaven, but even with scorching temperatures outside, cold salads can start to get boring. And while no one wants to heat up their kitchen, this salad is fast, easy, and so tasty!

The directions probably take longer than it does to actually cook up the shrimp! I always make sure to prepare more shrimp than I think I need, since I always want more! If you buy shrimp that needs to be deshelled and deveined, place them in cold water and work with your hands in the water; it helps prevent the mild irritation that shrimp shells can produce.

And if you get the chance, watch Bittman's video; he's such a hoot! Unfortunately, NYTimes.com wouldn't let me copy the video link, so just go to the Food and Wine page and search for spicy shrimp salad; it should pop up.

Almond Cake

Reading other food blogs is so inspiring - it's often a highlight of my day. It can lead to a dramatic change in plans as with these jalapeno cheese dishes here and here or a complete flight of fancy with garlic butter roasted mushrooms. Then there was the time I bought a box of marzipan because Joanne made Italian Rainbow cookies, stoking memories of my childhood and I just had to make some of my own. Until I saw the directions (!) and realized how many sinfully delicious (and seriously sweet) cookies I would have at the end of my baking fun.

So I put it off, and put it off until that marzipan sat in my cupboard for months! The other day I realized it was getting perilously close to the expiration date so it was now or never. Then David Lebowitz's site popped up with this easy cake and the marzipan was liberated from its box.