January 2017

Happy new year!

Welcome to the first newsletter of 2018. Thank you so much for subsrcribing to this monthly newsletter.

2017 certainly was an interesting year, not least because my wife and I had the fortunate opportunity to follow our great passion of traveling. We were lucky enough to spend time in the Middle East, Europe and the Caucuses, as well as having the chance to visit many wonderful areas of our own United States. 2018 promises much of the same. In fact, as you read this, we shall be in Greece, exploring both the amazing history and culinary traditions of that ancient country. 

I shall definitely be sharing some of the recipes we discover on our travels, so please do make sure to look out for the new newsletter in your inbox at the beginning of each month. In the meantime, please check out my article for Saute Magazine (which includes a recipe for khorovats, a meat skewers dish) about our time dining in a cave in Armenia.

I am also excited to announce that my dinner kits in partnership with Salted -- Honey Moroccan Chicken with Couscous, Dried Apricots & Greek Yogurt, and Coconut Shrimp or Chicken Curry with Long Grain Rice, Carrots and Lime -- are now available at participating Whole Foods, Gelson's, Publix and Bristol Farms. Please do let me know if you try them.

I hope 2018 is a wonderful and safe year for you and your families.

Cheers,

Simon

P.S.

Pleas don’t forget to let me know on Twitter, Instagram or Facebook if you tried this month’s newsletter recipe (Pureed Butternut Squash), the khorovats recipe in Saute Magazine, any of the recipes on my "Simon Says" cooking series on Pureflix.com (where you can sign up and join for free for a month), or my Salted dinner kits.

SIMON'S FOOD SCHOOL:

OLIVES

It may surprise anyone who has seen me order a Martini -- in which, for the record, I truly believe they have no place -- that I really love olives. They can be a love them or loathe them thing for a lot of people, but for me, there are few better snacks than a bowl of tangy olives, particularly when paired with a chilled glass of wine or Sherry.

You might ask why I am particularly thinking about olives at the moment. Well, at the time this newsletter reaches you, I shall be in Greece, and am hoping that my time there will be punctuated by lots of bowls of olives and delicious local wines.

Greece is, of course, very much associated with olives, both for oil and to be eaten after curing. However, olives have a history that dates back even before the time of the ancient Greek civilizations and to the regions of Israel and Jordan.

Olive trees were some of the very first to be cultivated, over 6,000 years ago, and soon began to provide a source of wealth for those who grew and sold them. The Phoenicians were the first to trade olives and were responsible for bringing them to the civilizations of the Ancient Greeks and Romans, both of whom put high value not only on the fruit but also on the oil as a food staple and as used in religious ceremonies. Prized oils were used to anoint kings, and poured out as holy libations during religious sacrifices.

As a food, olives and their oils were treasured, with the best being saved for the highest rank in every society. And, it was the Romans who helped to spread them around the Mediterranean, including to Spain, who then brought them to the Americas in the 1700s. Commercial production of olives and oil began in California in the 1800s. Now, California not only produces over 94,000 tons of olives every year, but also produces some of the most delicious oils I have tried anywhere in the world. If you have not tried the oils from my pals at Enzo (not a paid endorsement) you really need to give them a try.

In their raw state, olives are inedible, because of the presence of a very bitter compound called oleuropein. Fortunately, they did not have this problem when pressed. Once the Romans discovered that soaking the olives in brine laced with lye removed the bitter taste altogether, they became a standard part of every meal. Oh, and if you are wondering what is the difference between black and green olives, they are the same plant, but picked at different times. The green olives are picked just before they are ripe, and the black olives are harvested once the reach ripeness.

I hope this brief history of the olive helps you enjoy them even more, but just promise me you won’t use them in your Martini.

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

Pureed Butternut Squash with Goat's Cheese

This delicious dish has become not only one of my favorites, but also a great favorite at any suppers for which I cook. It works well as an alternative to mashed potatoes, but equally, makes a terrific meal meat free meal on its own.

(Serves 4-6)

​

INGREDIENTS

• 2 large butternut squash
• 4 cloves garlic
• 1 sprig rosemary (you could also use sage, oregano or thyme – or a combo of all of them)
• ½ cup extra virgin olive oil
• Sea Salt, to taste
• Freshly ground black pepper
• Freshly ground nutmeg
• 1 x 6-inch log goat's cheese
• 1 cup breadcrumbs

INSTRUCTIONS

1. Cut the butternut squash in half and scoop out all the seeds.
2. Place the squash on a foil lined baking tray.
3. Fill the hole (from where you removed the seeds) with olive oil.
4. Place one clove of garlic and a sprinkle of fresh rosemary in to the olive oil.
5. Rub olive oil on the top surface of the squash.
6. Sprinkle the stop surface of the squash with salt and pepper.
7. Roast in a 350 degrees Fahrenheit oven until the squash is soft enough to push a fork through and pierce the skin.
8. Take the squash from the oven and allow to cool until hot enough to handle.
9. Spoon out the squash from the skin and place in a deep sided baking dish. Discard the skin.
10. Taste for seasoning, and add more olive oil, salt and pepper as you desire.
11. Flatten the squash to an even layer with the back of a mixing spoon or a spatula.
12. Cut goat's cheese into slices and layer on top of the squash.
13. Sprinkle over the breadcrumbs and drizzle with olive oil.
14. Return to the oven and cook at 450 degrees Fahrenheit for around 15 minutes, or until the goat's cheese has melted.
15. You can either serve like this, or, mix the goat's cheese and breadcrumbs into the squash.

And, Last But Not Least... Please Check Out: