Trying to Like Preserved Olives

I like everything.  I am told that all the time, by people who marvel, think of it as creepy, or take it as license to not heed my food recommendations.  However, it is pretty much true, so when I find an ingredient or preparation which I don't like, it disorients and challenges me.

My distaste of strawberry seeds I grew out of: at some point the crunchiness seemed compatible rather than foreign.  The buttermilk my grandfather found 'refreshing' made me gag. I tricked my palate into liking buttermilk through stair-stepping Buttermilk dip,Buttermilk dressing, then Lassi, though I still don't find buttermilk refreshing   My nausea from Brussles Sprouts turned out was my kindergartner's body trying to keep me from food poisoning:  there is a too high level of cyanide for kids in some foods.  My aversion to tomatoes was cured first by bacon, lettuce, and tomato sandwiches in which I came to understand  the cool-tart part a tomato can play, then by hierloom tomatoes in which I realized how flavorful the shared ancestor of the grocery-store tomato probably was. In fact, many things I didn't like were really food handling issues: 70s processing led to grainy peas and lima beans.  And for some reason, I found dark raisins in adored rice pudding just plain wrong.  Poi I found to be a tasteless rendition of elementary school art project paste, and probably a hoax prepetrated on the mainlanders.  However, I suspected that it could be a good substrate for just about any combination of seasonings, mayos, sour creams to elevate its mild, slighly sweet flavor to a new level, and I have successfully gotten Poi-hating family members to enjoy the disguises.

So when I found the flavor of Preserved Olives to be foreign, but not exotic, a flavor I couldn't remember ever tasting before, couldn't 'get my head around' as far as what to eat with it:  I was challenged.  They say if you try something 10 times, you will come to like it.  So here goes:  giving Preserved Olives Taste #2, and going on from there.

Taste #2 Observation:  A teeny bit better.  Woody as one would expect from the chewyness of cured olives getting even even older.  A sweet slightly sour taste, becoming really sweet and salty and carmelized, but not in a Trader Joe's Caramelized Nut Trio good kind of way.  There is something in there...could it be licorice?  which is listed on the label, which does not complement the other flavors for me.  Ok, well tiny bites help, but I...very wierd for me...I really don't want to finish eating it. 
So, I guess I need Taste #3.

Top 10 Signs That You are Watching an Old Iron Chef America

10. There are no more than 6 Iron Chefs on the podium (the 3 original Iron Chefs (Morimoto, Cora, and Batali) and their body doubles for long shots)
  9. The 'nimble' Chairman demonstrates his 'nimbleosity' by backflipping in the opener (I guess back flips did not lend to his culinary credibility.  Maybe if he cracked upon each landing evenly distributed coconuts along his route.) <- He might still be doing this...have to look for that...but they have added 'head swooshes'
  8. ICA's fake Chairman is actually given a few sentences to say in the introduction - a nod to the lengthly monologue given by Iron Chef Japan's fake chairman.  (With the added drama of 'head swooshes'...I don't miss it.)
  7. He 'chooses' the Iron Chef who will battle the challenger (like the challenger has ever has chosen who to battle.  Who would ever challenge Morimoto or Batali?  Even Appleman 'chose' Symon)
  6. There is a bio blurb given about the Iron Chefs (to make them appear like us...like they didn't compose their first 5 dishes using Mother's Milk as the Secret ingredient with a pantry of Gerber's...come on.)
  5. Kevin Brouch says 'Alton' before any updates from the stadium floor (a nod to ICJ's floor commentator saying 'Cuisan' (or whatever) before any utterance)
  4. Kevin Brouch interviews the Iron Chef and the Challengers right after the bout (usually getting showered with garlic/balsamic vinegar/truffle infused sweat from both competitors)
  3. No 'Favorite Canadian' 'Tells the Rules Like No One Else' 'Liking the way his eyes sparkle' Homo-Worship-Stalker comments from Alton Brown towards Kevin Brouch (With Brian Boitano joining the Food Network cadre, representing the Gay Foodies can be lifted from Alton's shoulders.  He may not be gay, but he did a commendable job.)
  2. Alton whining that he won't be able to eat any of the culinary creations (we can't either Alton! so please stop torturing us. At least you can smell Bobby's grilling of planks of freshly cut slab bacon)
  1. Alton is half the man he used to be (he lost the weight purportedly by controlling how many times per week he could eat certain foods.Based on #2, I think it really was that once one has even absorbed the ultra-high caliber molecules infusing the air in Kitchen Stadium, they are sustained for life, and any calories obtained outside Kitchen Stadium just 'bounce off'.  Too bad so few can take advantage of the Kitchen Stadium Diet.)
AND
0. Jeffrey Steingarten no longer serves as judge when Morimoto is competing as his fawning and obsequiousness will cause his membership to be revoked by the Curmudgeon League

Eggplant sandwich

This recipe was designed to use the very creamy, and slightly coffee flavored Haig's Baba Ghannouge and the distinctive Dominex eggplant meatballs. Any other baba ghanoush, or hummous alternatively, purchased or homemade can serve as the 'other' baba ghanoush (how many spellings of babh g are there?). If you have some leftover eggplant lasagna, some of the tomato tinged eggplant could serve as the cooked eggplant layer as well. I used a fluffy torta bread, but other breads would work.  Probably a full grain bread would distract from the flavors, but maybe not.  Just a thought: sesame seed bun would complement the flavors.
Servings
1
Ingredients
1 torta, kaiser roll, brioche roll or other fluffy thick cut bread, bun or roll
6 - 8 Frozen eggplant meatballs depending on the size of the bread used, cooked
1/4 cup Haig's Baba Ghannough
2 tablespoons 'Other' Baba Ghanoush
1/4 cup baked, grilled or fried eggplant
2 slices smoked provolone cheese
Directions
Toast the bread/bun/roll. Heat the babas and eggplant to above room temperature or cold, as desired. Spread the Haig's Baba Ghannouge on both halves of the bread. Spoon the other baba ghanoush on the lower bun. Place the eggplant meatballs evenly on the lower bun. Layer on the cooked eggplant. Place on the cheese. Broil the sandwich about 5 minutes just to melt the cheese.

Mango smoothie

More in the theme of Mango and Mascarpone.
Servings
1
Ingredients
1 cup Mango sorbet (used Ciao Bella)
1/3 cup Mascarpone
1 tablespoon milk
1 tablespoon Malted milk powder (used Horlicks)
1 teaspoon Balsamic vinegar reduction with White Truffle (used Colavita Balsamic Glace White Truffle)
Directions
I took the hands on method and blended the ingredients in the large goblet I was going to serve in, but this certainly could be incorporated in a blender or food processor.

Blend the milk into the mascarpone to get a smooth creamy texture, like softened butter. Add in the malted milk powder and mix to completely incorporate it. Spoon the mango sorbet into the glass or blender and add the balsamic reduction. Blend to a thick milkshake consistency.  

Chutnepone spread

This mixture results in a 'malty' flavor, slightly sweet, salty, and bitter which lends an 'exotic' note to baked goods, and/or fruit. It might complement cheeses as well. 
Servings
1
Ingredients
1/4 cup mascarpone
1 tablespoon mango chutney (used Major Grey's)
pinch of salt
Directions
Heat the mascarpone and chutney to room temperature to aid blending. Mix them together with the pinch of salt to taste.
Makes enough to accompany 1 scone.
Serve with biscuits, plain scones, english muffins, crumpets, toast, stone fruits. With its indian 'roots' it could accompany naan

5 Tastes Dippy nachos

This nacho concoction was designed to play on all 5 'tastes': umami - bean layer, bitter/sweet/sour  - salsa layer, salty - cheese/tofu layer, plus subtle textures: bean layer - creamy, rice layer - chewy, salsa - puffy,  cheese/tofu - springy.
Servings
1
Ingredients
Tortilla chips (used Tostitos 100% white corn Restaurant style)
2 oz (1/4 8 oz brick) cheddar cheese, grated
1 small tomato, chopped
1/3 cup Spicy Black Bean Dip (used Trader Joe's)
1 teaspon Bovril
1/3 cup small grain white rice, sticky or arborio, cooked
2 tablespoons Southwestern Dip (used Tostitos Creamy Southwestern Ranch)
1 tablespoon Red pepper Dip
1/4 cup Mango salsa (or other sweet salsa such as pomegranate, but mango and mascarpone seem to have a special affinity)
1/4 cup Mascarpone, creamed, warmed to room temperature
1 tablespoon Malt vinegar
salt
1/2 small avocado, mashed
1/4 cup Cotija cheese, crumbled
1/4 cup Firm or fried tofu, crumbled (used Onion Flavored Fried Tofu)
Directions
Heat oven to 350 degrees. Layer tortilla chips in an pie or cake tin or something compatible. Allow some chips rest to lean on the sides of the tin. Distribute grated cheese over the chips. Bake in center of oven for about 10 minutes or until cheese is lightly melted.

Mix the bean dip, Bovril, and tomato.
Mix the rice, southwestern ranch dip, and red pepper dip.
Mix the mango salsa and mascarpone, malt vinegar and salt to taste. Mix in the avocado.
Heat the above mixtures to a little more than desired eating temperature, approximately 30 seconds, 8 (out of 10) level in the microwave.

Mix the crumbled Cotija and tofu.

Spoon the bean mixture, then the rice mixture, then the salsa mixture on top of the tortilla chips and cheese. Crumble the tofu/cheese mixture over the top. Bake in the oven another 10 minutes or to desired eating temperature.

Chopped - All Women Chefs

August 10, 2010
Chefs
Yoann Magris
Jessica Wilson
Jasmine Shimoda
Rebecca Newell

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Banana chips
Rice paper
Kabocha squash
Sardines
Jasmine
puree squash spices vietnamese-style summer roll
balsamic vinegar to be reduced, hot sauce, maple syrup
sardines with squash in summer-roll: sweet salty, banana crumble
->left off balsamic reduction
Rebecca
Kobocha oil cumin, pan seared
caesar salad substitute sardines for anchovies
roasted squash
banana chips crouton
soak rice paper in water
parmesan cheese, chives, cilantro wrapped in rice paper for summer roll
Yoann
squash boil it, squash, puree
compote olives arugula salad on side
squash maple syrup coulee
fry rice paper
sardines olives garlic coulee on bread slices
maple syrup instead of honey
-> forgot banana chips
Jessica
kabocha seeds (a la pumpkin seeds) raw. banana chips, celery leaves red pepper salad
pumpkin seeds into rice paper
mirin sesame oil with kobocha to get soft
apricot preserves with sardines to give sweetness
meditarrean summer roll with sardines, sardines on bottom salad on top
salad -> carrot, celery leaf, kobocha seeds
Jessica chopped

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Beef shoulder
Baby artichokes
Blood oranges
Cashew butter
Rebecca


chicken fried steak, tiny cutlets, fry egg and flour
crispy potato hash
peppercorn cognac beefstock cashew butter
roasted artichokes with lemon herbs olive oil marinde
blood orange with artichokes
Yoann
beef tagliata: marinate with extra virgin olive oil, rosemary, cut down
warm salad baby artichokes and caramelized onions
supremes from blood oranges, juice with artichoke
orange liqueur, cashew butter chutney
Jasmine
baby artichokes salt lemon olive oil bath, pan crisped
kabob ground smushed with middle easter spices, cashew butter to stick together
blood orange segments, arugula salad
Jasmine chopped

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Celery root
Cinnamon candies
Blackberrries
Marshmallow spread
Rebecca
sugar apples cinnamon with celery root, julienne and cook celery root, caramelized butter cinnamon sugar
warm brioche bread pudding, bread cut very thinly
steap heavy cream with sugar with eggs
bread chunks interspersed with berries
cinnamon praline ->didn't work: mix with butter water to make cinnamon syrup 
marshmallow spread cut with marscarpone, zest orange into it
garnish with cinnamon candies
Yoann
celery root chopped
acheive celery mousse with ricotta, maple syrup
melt red cinnamon candies
pour onto celery root mousse
veloute -> soup, chilled
mousse into spoons, blackberry on top, mixed in marshmallow creme
puree blackberries water sugar
into shot class
Yoann chopped