Friday, April 5, 2013
FFWD Pierre Herme's Olive Sables
I have a funny relationship with Passover. I was raised Jewish and definitely still consider myself Jewish, but would not call myself observant at this point in my life. I can talk for hours about why the dietary laws of Passover don't make any sense (don't get me started on why using flour is not allowed, except for the purpose of combining it with water to make matzoh, which you can then grind back up into matzoh meal, which then has to be used in place of flour in recipes...), but I still keep the holiday every year. I don't change my dishes and I don't have separate milk and meat dishes so technically it doesn't count, but I am very careful about what I eat for the 8 days. I'm not sure why it's so important to me. I think it's about family tradition. I can still hear my grandfather saying that he doesn't know why, but he just can't bring himself to eat bread for those days. I feel the same way.
Anyway, what does this have to do with sables? I usually make my FFWD recipes on Sunday, but Sunday was still Passover. I decided to make the dough on Sunday and keep it in the fridge until the holiday was over. (I know that more observant Jews, including my mother, would not do this.) So Wednesday night after work I came home, took the sables out of the fridge, and started to slice and bake them in batches while I cooked a vegetable chowder. I wasn't at all sure about these--the ingredient combination sounded so strange--but it was very hard to start eating them. I LOVE olives, and really liked the sweet-savory combination. These would be an excellent appetizer with drinks.