olive – Bitchin Camero

olive

September 21, 2010

Fettuccine with Arugula Olive Pesto & Shrimp

mel entree, recipe arugula, olive, pasta, pesto, shrimp, vegetarian

Fettuccine with Arugula Olive Pesto & Shrimp

Last week was Tom’s birthday and I was so darn busy that I did not make a darn thing for him. Not even his morning smoothie or his cup of coffee. Isn’t that just terrible? I did do the dishes, stomach something that’s usually his responsibility and one of the chores I hate the most. Yet despite my chore penance, I still felt the need to make it up to him with a big, ridiculous meal. Because food is love right?

So this weekend I made him fettuccine from scratch. If homemade pasta does not say I love you, then I don’t know what does. I also brought out a very fancy olive oil from Pacific Sun that I had been saving for a special occasion. I love this olive oil. It’s fruity and buttery and everything a really good olive oil should be. Perfect for dipping bread, dressing salad or drizzling on pasta. Also perfect as the basis of an arugula and olive pesto that was the right balance of herbaceous, briny, garlicky, cheesy and luscious. I finished the pasta with some butter-sauteed local rock shrimp and we dug in.

Fettuccine with Arugula Olive Pesto & Shrimp

There’s nothing more satisfying than making a really good dish to celebrate someone you love. In my eyes, a glass of wine and a bowl of pasta is so much better than any cake. It made a very happy birthday dinner.

August 12, 2010

Heirloom Tomato, Olive & Goat Cheese Tart

mel entree, recipe, sides & bites basil, goat cheese, olive, pastry, tart, tomato

Heirloom Tomato, <a href= nurse Olive & Goat Cheese Tart” />

I was going to call this a “rustic” or “freeform” tart, store but let’s be honest here. This is the tart of a lazy person. A person without one of those cute tart pans with the scalloped edges. Someone who has no patience for trimming dough or crimping edges. This is a haphazard, decease thrown-together kind of tart. And it doesn’t matter one tiny little bit. It’s still delicious.

Tomatoes have always been one of my favorite foods. Growing up, I’d sneak the them from the cutting board while my mom prepped the salad. I can eat simple, naked tomato slices all day long. Especially the juicy heirloom varieties piled up at Whole Foods this time of year. So, imagine my dismay when I discovered that my boyfriend (now husband) was no fan of tomatoes. Inconceivable! Over the years I’ve managed to sneak him enough good tomatoes to change his mind. They’re still not his favorite food, but he doesn’t pick them out of salads and sandwiches anymore.

Heirloom Tomato, Olive & Goat Cheese Tart

And he most definitely wouldn’t pick them out of this tart. The tomatoes practically melt into a sauce over the goat cheese and the olives add just the right amount of briny contrast. Sprinkled with basil ribbons and drizzled with really good olive oil, this is just about the most perfect summer tart. It’s not fussy or finicky or time-consuming. The hardest part is waiting for it to come out of the oven. This is the tart recipe for those of you without the fancy tart pan, but who still crave a flaky, buttery crust filled with summer’s best.