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Olive, Not Drab

May 14, 1997|ROSE DOSTI

DEAR SOS: My husband and I were recent guests at a dinner party at Pentola Taverna in Santa Monica. I am most interested in obtaining the recipe for the olive-whipped potatoes. They were incredible. I would be eternally grateful if you could obtain the recipe.


DEAR ANNA: Chef Joshua Jackson of Pentola Taverna sent us this recipe. "The cream and butter, as well as the Kalamata olives, can be adjusted to the cook's liking," he says.


5 large boiling potatoes

1 cup whipping cream

1/4 cup (1/2 stick) butter

1/4 teaspoon nutmeg

Salt, pepper

1 cup pitted and chopped Kalamata olives

Cook potatoes in boiling water until tender, 30 to 40 minutes.

Bring cream and butter to simmer in saucepan. Let stand.

Peel potatoes and run through food mill or mash. Combine potatoes, nutmeg, salt and pepper to taste, olives and half of cream mixture in bowl. Mix until combined. Add remaining cream mixture and stir gently until smooth.

6 servings. Each serving:

293 calories; 650 mg sodium; 75 mg cholesterol; 28 grams fat; 11 grams carbohydrates; 2 grams protein; 0.79 gram fiber.

Elegant Ease

DEAR SOS: Jake's in Del Mar serves an orange-glazed salmon (not always on the menu) that my family loves. Is there a chance of getting the recipe?


DEAR READER: What an easy yet glamorous seafood dish this is.


1 (1 1/2- to 2-pound) salmon fillet

2 cups mayonnaise

1 cup orange marmalade

2 1/2 tablespoons pickled ginger

Juice of 1 orange

Grated peel of 1 orange

Place salmon in shallow baking dish. Combine mayonnaise, orange marmalade, ginger, juice and peel and pour over salmon. Turn salmon to coat well. Bake at 375 degrees until salmon is tender, 15 to 20 minutes.

6 servings. Each serving:

615 calories; 600 mg sodium; 88 mg cholesterol; 36 grams fat; 57 grams carbohydrates; 19 grams protein; 0.04 gram fiber.

Flights of Fancy

DEAR SOS: About two years ago, you printed a recipe for cookies made with chocolate chips, raisins and coconut. Somehow I threw away the recipe and I am heartsick. My grandchildren loved them and want me to bake them again. Please make me and my grandchildren happy and reprint the recipe.


DEAR BEVERLY: Everyone loves City School Flying Saucers.


1 (6-ounce) package semisweet chocolate pieces

1 1/2 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup shortening, plus extra for greasing pan

1 1/2 cups brown sugar, lightly packed

1 egg

1 teaspoon vanilla extract

1/4 cup milk

1/2 cup rolled oats

1/2 cup raisins

1/2 cup shredded coconut

1 cup chopped almonds

Melt chocolate in top of double boiler over hot water. Set aside.

Sift flour with salt and baking soda in bowl.

Beat 3/4 cup shortening with brown sugar, egg and vanilla until light and creamy. Add chocolate and flour mixture and stir well. Stir in milk, oats, raisins and coconut. Chill.

Shape into 3/4-inch diameter balls and roll in almonds. Place on greased baking sheets about 3 inches apart and flatten with bottom of glass. Bake at 375 degrees until lightly browned, about 10 minutes.

18 cookies. Each cookie:

323 calories; 150 mg sodium; 12 mg cholesterol; 18 grams fat; 40 grams carbohydrates; 4 grams protein; 0.47 gram fiber.

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