Among the rich gifts of the Mediterranean region is the olive tree.  We enjoy its bounty in the fruit it bears, and in the oils it provides.  Early writings, dating back many millennia, attest to the long, prominent tradition of the olive in many cultures.  Touted as “healthy,” olive oil and the olive fruit have enjoyed a renaissance in recent years.  The increased interest has brought us broader exposure to olives of different shapes, sizes, and flavors previously foreign and locally unfamiliar.  We’ll explore the world of olives and their oils, and finish with two recipes that showcase this wonderful fruit.

Join us every Friday
from 5:00pm to 6:30 pm for

Wine Tastings
at The Prairie Table!

March 21st – Ribiera del Duero
March 28th – Rueda
April 4th – Australia
and the Grapes
April 11th -- South Australia
April 18th – Victoria
April 25th – South Africa
and the Grapes

We'll taste four wines, provide information and guidance on various wineries, regions, and varietals in a relaxed, convivial environment. $7.49 per person.

Call The Prairie Table at 319-337-3325 to reserve a class space.

Tue, Mar 25th – A Greek Menu – Instructor:  Katherine Habley. Katherine will show you how to make Greek favorites like Saganaki (fried Kasseri cheese), Dolmadakia (stuffed grape leaves), Soupa Avgolemono (lemon and rice soup), Spanakopita (spinach and cheese pie), and Kourabiedes (butter cookies with cloves). $24.99.

Thu, Mar 27th – Beer and Cheese Pairing – Instructor:  Kevin Roberts, Beer Expert & Robert Fromm, Prairie Table Chef.  We've tried pairing cheese and wine, now let's try cheese and beer.  Kevin and Robert will show you just how perfect cheese and  beer can be together.  Come and join us, it will be something you will never forget. $29.99.

Wed, Apr 2nd – Wine Tasting – Instructor: Morgan Weiss, Sommelier.  A movement through well known varietals will help you distinguish what you are tasting, and what you should be pouring at your next dinner party. $24.99.

Thu, Apr 10th – Principles of Puff Pastry – Instructor:  Amy Moore, Pastry Chef and Owner of Olive and James Bakery.  Not only will you learn how to make this versatile dough, Chef Amy will show you how to prepare Croissants and Turnovers.  She will even show you what to do with the leftovers. $24.99.

Tue, Apr 15th – Quick Breads – Instructor:  Nathan Winner, Pastry Chef.  Chef Nathan will show you how to prepare breakfast delicacies likeSpice bread, Lemon Pound cake, and Fresh Blueberry Muffins.  Be sure to wear your elastic waist pants for this class. $24.99.

Thu, Apr 17th – Knife Skills – Instructor:  Robert Fromm, Prairie Table Chef.  Learn classic French cuts, cuts to make kitchen life easier, and how to keep your knives in tip-top shape.  This class has limited availability so sign up quickly. $24.99

Wed, Apr 23 – Jerez Spain, the Home of Sherry – Instructor:  Morgan Weiss, Prairie Table’s Sommelier.  Learn about the different styles of sherry and the methods used to make this beautiful aperitif. $24.99.

Tue, Apr 29th – Tea Party Treats – Instructor:  Katherine Habley.  Katherine, the Queen of tea parties will show you how to make classic tea party goodies like; Madelines, Cream Scones, Lemon Curd, Savory Tea Sandwiches, English Dates, and delicious Chocolate Shortbread. $24.99.

May Classes include:  Click here for all of the details!
Sushi Fusion III, Sushi for Beginners, Wine Cocktails…Not Just Bellini’s, A Japanese Menu, Chilled Spring Soups, and Wine and Cheese Pairings.

Call The Prairie Table at 319-337-3325 to reserve a class space.

Olives are borne by over a thousand different kinds of olive trees grown in arid, subtropical regions.  The specific growing region, type of tree, and the processing of the fruit yield a variety of colorful choices for appetizers, spreads, sauce ingredients, and, of course, for garnishing your particular brand of martini!  To learn more about olives, Read on.

Tip #1:  When sautéing or frying with butter, substitute olive oil for half of the butter.  Combining the two provides the best of both worlds – the taste of butter, and the healthier qualities of olive oil.  Extra virgin olive oil has a smoke point of 406 degrees F, while butter has a smoke point of 350 degrees F; combining the two helps prevent the butter from browning too quickly.  For high temperature cooking, use Extra Light Olive Oil (468 F), or Grapeseed oil (485 F), Soy bean oil (495 F), or Safflower oil (510 F).

Tip #2:  Stock your pantry with a variety of jarred olives and different kinds of olive oils.  Add a fresh baguette, a wedge of cheese, and a bottle of wine, for the makings of a simple supper and a lovely evening.

Q: How should I store my best olive oils?
A:  Store olive oil in a glass, or plastic container that is tinted, or place the container in a cupboard out of the light. The aging of oil is a gradual process of oxidation.  Depending on the olive and its processing, oils will age differently; some will be good for a year, others for 4-5 years.  Old oils are not necessarily harmful, but they may have lost their flavor and taste.  While not required, olive oil may be refrigerated to slow down the oxidation process.  When cold, crystals may form in the oil; once warmed, the oil will return to its normal consistency.

Q:  What is the best way to pit an olive?
A:   Pit an olive with the flat side of a chef’s knife.  With the knife on top of the olive, press gently, and roll slightly.  The olive will split and the pit will be easy to remove.

Q:  Can I make my own flavored oils?
A:  Stick with commercially produced flavored oils.  Garlic, fresh herbs, and fresh chili peppers all contain water and potentially harmful bacteria.  When immersed and stored, the oil forms an airtight environment, perfect for the growth of anaerobic bacteria, like botulism.  Commercial preparations preserve fresh ingredients in brine or extra strong vinegar prior to inserting into the oil.  Dried ingredients, or essential herbal and spice oils, may be used to flavor oils, however, research proper home preparation before proceeding with any method.

Q:  What is the pimento in a stuffed olive?
A:  Pimento is Spanish for “pepper.”  The pepper used for filling olives is a sweet pepper about 3 to 4 inches long and 2 to 3 inches wide.  Thought to have originated as a Spanish tradition, the fleshy bit of red pepper provides a vivid contrast to the green of the olive. Small strips of red pepper were once hand-stuffed into each olive.  Today, the red pepper is pureed and formed into pellets bound with a natural seaweed component, then mechanically stuffed into the olive.

Mediterranean Olive Tapenade

Traditionally, a tapenade is a puree of olives and capers, and often anchovies.  This tapenade is a chunkier version and has the somewhat unorthodox addition of tomatoes.  Serve a tapenade as a spread on a toasted baguette, or slices of warm bread.  The heat of the bread allows the flavors and the aromas of the tapenade to “bloom.”  This tapenade is also great as a layer in any number of sandwiches, as a chunky dip for crudités, or even as a quick sauce for pasta.

Click here to view full recipe --- Click here to print recipe

Herb Mix for Dipping Oil

Dipping bread in an excellent quality olive oil surpasses spreading butter on bread both in taste and healthfulness.  Mix a batch of these dried herbs, and store extras in your spice cabinet for a quick, colorful presentation of a fresh baked loaf of bread.  Serve the dipping oil on a rimmed plate for a communal presentation, or set the table with small individual dipping bowls at each place setting.

Click here to view full recipe --- Click here to print recipe

Ron, William, and Robert

The Prairie Table
223 E. Washington Street
Iowa City, Iowa  52240
319.337.3325
www.prairietablegourmet.com
e-mail:  info@prairietablegourmet.com