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Master Chef Tom Harte and Georganne Syler host the Caffe Concerto Cooking Demonstration every month at Schnucks in Cape Girardeau.The demos are held on Saturdays at 11:00 a.m. in the deli section of the store and are free and open to the public.

Olive My Love

The following recipes were featured at the Caffe Concerto at Schnucks Cooking Demonstration in October  2012.

Olive Salsa
(adapted from allrecipes.com)

4 oz. can chopped green chilies                   1 and ½ c. shredded Cheddar
1 chopped onion                                               ground pepper to taste
5 oz. chopped green olives                             garlic salt to taste
6 oz. chopped black olives                             2 tomatoes, chopped

Drain chilies and combine with onion and olives.  Stir in cheese and tomatoes.  Season to taste with garlic salt and pepper.  Stir in a little of the olive brine if desired.  Chill and serve with chips.

Olive Soup
(adapted from The Frugal Gourmet)

2 c. pitted green olives                                   1 cup heavy cream
6 TB olive oil, divided                                    6 TB flour
½ medium onion, sliced                               ground pepper to taste
2 cloves crushed garlic                                  Tabasco sauce to taste
1 quart chicken stock                                     1/3 c. sherry

Soak olives in cold water for one hour, drain, and chop coarsely.  Saute 1 and 1/3 c. of the olives along with onion and garlic in 3 tablespoons of oil until onions are transparent.  Puree mixture along with one cup of stock.  Combine with remaining stock and simmer for 20 minutes. Add cream.  Using remaining 3 tablespoons of olive oil and the flour, make a roux and cook until darkened.  Whisk into soup and simmer, stirring constantly, until thickened.  Season with pepper, add remaining olives and Tabasco and sherry.

Grilled Tuna with Olive Relish
(adapted from Eating Well)

½ c. finely chopped parsley                           1 TB lemon juice
1/3 c. chopped black olives                            olive oil
¼ c. finely chopped celery                             6 tuna steaks
1 minced garlic clove                                        salt and pepper to taste
½ tsp. oregano                                                  lemon wedges

Combine parsley, olives, celery, garlic, oregano, lemon juice, 1 tsp. olive oil and salt and pepper to taste.  Rub tuna with olive oil and season with salt and pepper.  Grill until seared on both sides and barely cooked through.  Top with olive relish and garnish with lemon wedges.

Black Olive Clafoutis
(adapted from Gourmet)

½ c. pitted Nicoise olives                               1 stick melted butter
1 cup sugar, divided                                         4 egg yolks
2 cups water                                                        ¼ c. flour
¾ c. blanched almonds                                  ¼ tsp. salt
3 eggs                                                                     1 cup whole milk

Cook olives in boiling water for five minutes and drain.  Bring ½ cup sugar and water to a boil, stirring until sugar is dissolved.  Add olives and poach, covered, over very low heat for 6 hours.  Chill in syrup overnight.  Grind almonds with 2 tablespoons sugar in food processor.  Whisk together with whole eggs and butter.  Whisk yolks with remaining 6 TB sugar until blended.  Add flour and salt and whisk until smooth.  Whisk in milk, then whisk into almond mixture, combining well.  Drain olives and stir into batter.  Pour into 6-cup baking dish and bake at 350 degrees until center is firm and edges are puffed, about 20 minutes.  Serve warm.

Tom Harte is a retired faculty member from Southeast Missouri State University where he was an award-winning teacher, a nationally recognized debate coach, and chair of the department of Speech Communication and Theatre.