Prepare by Jénoise, just for you ...
los angeles' dining joints
make green olives
Here is a recipe from a reader in Pasadena, CA. This is her beloved mother's
It sounds lovingly yummy and so I will share it with you. I am writing just as
she did so
you can get a real taste of her family's favorite dish!
Here you go Marianne of Rancho Cucamonga, CA ... your recipe
"Meatloaf As I Think About It!"
For about 1 1/2 LB. of meat I dump in:
about 3/4 Rice Crispies (or Grapenut Flakes)
about 1/4 teaspoon onion powder
maybe 1/4 teaspoon garlic powder
about 1/2 cup (or more) catsup
I use dried onion, dried pepper, dried parsley, maybe 1/4 each
or if using fresh onion & pepper should sauté.
Bread crumbs just don't work, they're too dense.
I - Bake at 350° for about 1 1/2 hours in a covered casserole on a rack. I
mold it into an
oblong loaf. Can put potatoes in on the edge to bake with it,
peeled, come out with a
sorta crusty outside - real good.
The drippings make a good gravy but depending on the meat drain off
part of the grease.
Could this be something from your chidhood you remember liking so well that
tastes the same later because taste buds change?
Previous Tips of the week
the pits for you? Let me set you free ...
Those hearty green olives require a bit of work. Whack 'em hard with the board
side of a
chef's knife and see the force split open the olive and free
the pit. When using the knife
method, be sure to wipe the knife often for the
smashin' will create olive oil and can
become quite slippery.
Brine cured black olives aren't so bad. I either use my trusted "Cherry pitter"
them with the broadside of a chef's knife.
Now nice little niçoise (oil or salt cured) olives are pretty darn easy. Their
shriveled flesh slides off easily. Just pinch both ends of
the olive between your forefingers
and thumbs and let 'her rip!
th foodie at Jénoise's