Olive Cream

I've been experimenting a lot with flavors that I was previously averse to, as well as vegetable purees. And so I came up with this recipe for an olive cream, a great base for plating, something of which can have an affect on how much one enjoys ones food. It's salty and creamy and a nice compliment to a steamed, poached or roasted fish or chicken. Enjoy.


Olive Cream

Yields 12-2 Tbsp Servings

Ingredients:

1/4 cup heavy cream

1 tsp olive oil

1/2 small onion, diced

1 cup sliced black olives (or 1 can Trader Joe's sliced Greek olives, reserve the canning liquid)

Method:

Place a sauce pan over medium high heat. Add the olive oil and onion and cook until translucent. Add the olives and heavy cream and blend until smooth. Reserve.

Nutrition Facts

Serving Size 17 g

Amount Per Serving

Calories  26 Calories from Fat  23

% Daily Value*

Total Fat  2.5g 4%

Saturated Fat  0.8g 4%

Cholesterol  3mg 1%

Sodium  99mg 4%

Total Carbohydrates  1.0g 0%

Protein  0.2g

Vitamin A 2% • Vitamin C 1% Calcium 1% • Iron 2%

Nutrition Grade C-

* Based on a 2000 calorie diet

Dessert for Snack: Panna Cotta with Nectarine Puree and Cherries

I finally got my new phone in the mail yesterday. This means that I have a much improved camera to share my creations with. My most recent one is a snack I finished not even 5 minutes ago.

If you look back you will see a post that I made on a lower fat panna cotta (using 2% milk and butter, as opposed to heavy cream). While I tend to be one who prefers eating (a smaller portion of) full fat foods, I had a gallon of 2% milk and lots of butter and no heavy cream, so this creation was one born out of necessity than any nutritional motives.

Here, my panna cotta is featured with a nectarine puree (3 nectarines and a spoon ful of greek yogurt which will be featured in a pastry tonight or tomorrow morning. I also used up the rest of the cherries and a bit of whipped cream to dress up the plate even more. My plating could use some work, but that is something that I'll work on.

For now, enjoy!