Fall 2002
By Meryl Bennan
 Do you ever wonder why the days get shorter just as the holiday hustle and bustle begins? I mean, shouldn't daylight saving begin when we have to assemble Halloween costumes, fix turkey dinner for twelve and hit a half a dozen holiday parties in a matter of two weeks. All this and we still have to carry on with our regular chores including providing nutritious meals for ourselves and our families on a daily basis. Hey, but I'm always up for a challenge. And you? O.K., stop stressing. Do you think I'd bring it up if I didn't have a solution?
Ready for this? Run your kitchen like a restaurant. No, don't invite the whole neighborhood and take reservations, just practice the art of perfect prep and you'll save time and energy each time you hit the pots and pans. In the restaurant biz they call it "mis en place". For us home cooks, it means shopping well (of course, tossing a variety of California Ripe Olives in your cart is a good start), preparing ingredients in advance and storing everything appropriately. A little up front planning and you'll be spending a lot less of your time in the kitchen and much more with the family...But then again, I'm sure they'll find something else for you to do.
"The Uncooking Contest"
Recipe
Contest Winner
Contest: Been there, didn't have to do that...
Enter a cooking contest at this time of the year? No we're not kidding, but we are going to make it really simple. We're looking for California Ripe Olive recipes that use one or more pre-prepped ingredients to create a meal fit for your holiday table. Yes of course, sliced and chopped California Ripe Olives count, but if you want to throw in some store bought pesto or a jar of marinara sauce too, be our guest. We'll test 'em, taste 'em and pick a favorite. Send us as many as you want. If you're the one lucky winner, your recipe will be posted on our site and you'll be cooking away with a free case of California Ripe Olives in your brand new California
Ripe Olive Apron by the New Year!
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A Slice of Life
If you really want to get time back on your side, its as easy as purchasing a few minutes here and there in the form of pre-prepped ingredients. You know, when your recipe calls for sliced olives purchase sliced California Ripe Olives, if it calls for sun-dried tomatoes, use the ones packed in oil that are recipe ready. No need to take on any unnecessary tasks.
As always, you'll find a bunch of "secret weapons" in the canned and frozen foods sections of your supermarket, but nowadays I've even seen chopped onions, peppers and other fresh veggies just hanging out in the produce section. They're waiting for you. Use them to your advantage!
Let's be honest here, your meal doesn't taste a whole lot different whether you do the chopping or let someone else do it for you. If you don't believe me just give this one a try. First time, be my guest, go out and buy a bunch of "whole foods" and get started. Next time, begin with the pre-prepped ingredients.* Now, what could you possibly do with an extra thirty minutes a day?
SLICED CALIFORNIA RIPE OLIVE AND SHRIMP SAUTÉ
Ingredients
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| 1 Tablespoon Olive oil |
| 2 cups (8 ounces) Chopped yellow onion |
| 1 1/2 pounds Peeled and deveined large shrimp |
| 2 cup Chopped roasted red bell peppers |
| 1 (2.25ounce) can Sliced California Ripe Olives, drained |
| 1/4 cup White wine |
| 1/4 cup Prepared pesto |
| 2 Tablespoons Lemon juice |
| Salt and red pepper flakes to taste |
Directions
Heat olive oil in a medium sauté pan over medium high heat. Add onions and cook for 3-4 minutes, stirring occasionally. Stir in shrimp and cook for 1-2 minutes, then mix in roasted peppers, California Ripe Olives, wine, pesto and lemon juice. Season with salt and pepper flakes and continue cooking for 1-2 more minutes until shrimp are pink and mixture is heated through. Serves 4. Serve over pasta or white rice.
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* I find my peeled and deveined shrimp in the seafood section, chopped onions in produce, roasted bell peppers stored in jars in dry goods, lemon juice in the freezer section, California Ripe Olives in dry goods, and prepared pesto in the refrigerated section.
Getting a Little Saucey
Another little trick I learned in my restaurant days was how to add a lot of flavor with just a little bit of effort. Mix up a few of your own favorite sauces and seasoning mixes ahead of time, store them appropriately and break them out when you need some flavor on the fly. Blend dried herbs like basil, oregano and thyme for an Italian kick or spices like cumin, chili powder and coriander when you want a little "arriba". Store them in a handy spot, (like say, your spice rack) and they'll be ready for action when you're not quite.
I also like to make my own pesto when fresh basil is looking its best, and a variety of California Ripe Olive tapenades whenever I get a chance. If you make large batches and store leftovers in the fridge or freezer, you can use them over and over again. The same tapenade can be used alone as a spread or dip, stirred into a tomato or cream sauce, tossed with pasta or blended with breading to stuff a roast. (The list goes on, but I'll spare you for now.) A few minutes with the food processor, some California Ripe Olives and a couple of sun-dried tomatoes and you'll see what I mean.
SUNDRIED TOMATO AND OLIVE TAPENADE
Ingredients
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| 1 (6 ounce) can California Ripe Olives, whole, pitted, drained |
| 1/2 cup Oil-packed sun-dried tomatoes |
| 1 clove Peeled garlic |
| 1/4 cup Olive oil |
| 1 Tablespoon Balsamic vinegar |
| 1 Tablespoon Orange juice |
| 2 teaspoons Chopped tarragon |
Directions
Combine ingredients in the bowl of a food processor. Pulse until smooth.
Makes 1 1/2 cups.
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More about Mis (en Place)
 Invest in storage containers: The more prepped ingredients you have the more you'll need to store. Keep it all organized and you'll cook more efficiently.
Group your kitchen tasks: It's easier to chop three onions at one time than to chop one onion every other night. Get it over with on Monday and store your recipe-ready chopped onions in one of your brand new storage containers for the rest of the week.
Prepare in bulk and freeze for ease: Make large batches of soups, stocks and sauces when you have the chance. Freeze them in small 1-2 serving sized portions, which will thaw quickly for an effortless home-cooked meal.
Time on your hands?
So, if all this organization left you with time to twiddle your thumbs, how 'bout brushing up on some nutrition? Read what nutritionists and chefs are learning about the role of their diet choices on cancer and health.
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