Friday, April 5, 2013

FFWD ~ Pierre Hermé’s Olive Sablés and Lemon Steamed Spinach

Strange ingredients make for lovely Sablés

After being absent for two fridays, I’m back!  I picked a great week to return.  This weeks pick was for Pierre Hermé’s Olive Sablés.  I must admit, I was totally intrigued by this cookie.  Who puts olives in cookies?  Well, the French, of course!!!  To be honest, since I’ve been participating with French Fridays, strange ingredients don’t surprise me anymore! These sablés consist of a hard cooked egg yolk, butter, olive oil, potato starch, flour and powdered sugar. Oh, and chopped black, oil cured olives!  Olives in cookies?  Well, yes!!  I’ve come to trust Dorie on these issues.

These were an easy cookie to put together.  Grate the egg yolk onto waxed paper.  Then sift the flour with the potato starch (something new to add to my pantry), set aside. Next, beat the butter till soft and creamy.  Beat in the olive oil and egg yolk.  Blend in the confectionary sugar and flour mixture and stir in the chopped olives.  Shape the dough into logs, and refrigerate for several hours or overnight.  When it’s time to bake, set your oven to 325°,  slice and bake your sablés.

I would make these again, using the olives.  So good! I would also think of  other additions…such as chocolate chips.
Dorie suggests a fruity blend of olive oil for these sablés, and I just happened to have the perfect oil sitting in my pantry. A great little bottle of Tahitian Lime Olive Oil, that I picked up at Home Goods!   It was a perfect addition! The lime slightly permiated the sablés, giving them a lovely lime flavor.  The taste was delightful!
Dorie suggests serving these lovely little sablés with wine or Champaign, perfect for cocktails.  I had mine with tea and they were great!  These were a hit in my house. Even Mikey loved them, oh I meant Bill!  Happy Friday everyone!

Loved this olive oil…imparted a delightful lime flavor
Baked…the aroma was wonderful
These were surprisingly delicious…a real treat
Enjoy!!!

While I’m here…I’m posting a photo of my Lemon Steamed Spinach (last weeks pick). This was a very easy way to serve spinach! It was delicious and I would definitely make it again.

Yummy!

The recipes for both of these dishes can be found in Dorie Greenspans cookbook “Around My French Table”.  You can find the recipe for Pierre Hermé’s Olive Sablés here.  To see what the other Doristas are doing check it out here.

25 comments:

  1. Bill ate these? I guess I win the pickiest husband award :) Yours look perfect, Kathy!

    ReplyDelete
  2. Kathy these cookies look awesome! I would so want to make these...

    ReplyDelete
  3. Lovely photos, Kathy! I didn't get to these this week but glad to hear you enjoyed them!

    ReplyDelete
  4. My fussy gussy liked these too. The Tahitian Lime OO sounds like a really lovely complement to this dish.

    Welcome back!

    ReplyDelete
  5. Oh yum! What a delightful spread you've got there. The lime oil looks divine.

    ReplyDelete
  6. Your sables look gorgeous! I imagine the lime oil was a very nice addition. Nice work!

    ReplyDelete
  7. Kathy, very elegant presentation of both your black olive sablés and the lemon-steamed spinach - two really wonderful recipes and I am glad that you enjoyed them so very much. As far as the sablés are concerned, we really enjoyed them tremendously and I liked them much better than the seaweed sablés that we made a while back. And you are so right, these sablés would be very nice with white wine or champagne.

    Have a wonderful weekend!

    ReplyDelete
  8. Hi Kathy, so glad you are back!! I have been thinking of you :) I love the idea of your lime olive oil! These cookies would be so good with almost anything added to them. Wasn't the spinach amazing, I just got back from Trader Joes with 2 bags of spinach, I can't wait to make the Lemon Steamed Spinach again! Have a geat weekend!!

    ReplyDelete
  9. Doesn't Home Goods have the greatest things? We have a store in our back yard now and it is such fun to browse thru.
    That olive oil looks interesting. Your sablés look wonderful along with the wine. Have a great weekend.

    ReplyDelete
  10. What a stroke of brilliance to use flavored oil, Kathy! I loved these cookies/crackers. The spinach was good too. Nice job!

    ReplyDelete
  11. I love these olive cookies. Great with a glass of wine before the dinner.

    ReplyDelete
  12. They are picture perfect Kathy! And I like the linen on your tray too. Good idea with the citrus olive oil. I want to add some citrus next time I make them, it´s like a perfect combination. Glad you´re back! Have a great weekend!

    ReplyDelete
  13. These cookies look so good next to the wine. Your spinach also looks good. Two great dishes in a row!

    ReplyDelete
  14. I enjoyed both these dishes, too, Kathy. Love your presentation of the sablés, especially - you got such a nice, uniform shape for them. I also think using the lime olive oil was inspired.

    ReplyDelete
  15. I agree with you about trusting Dorie. I love to try new things and this seems to be a perfect venue!! Potato starch is a new addition to my pantry as well, I even used in my homemade enchilada sauce as a thickener instead of white flour and was really happy with the results.

    ReplyDelete
  16. Kathy, I love your olive sables, especially that special olive oil...the steamed spinach looks yummy, as well! Glad to see you're back, and I'm also back from being absent on my blog again, for a couple weeks!

    ReplyDelete
  17. Welcome back and way to go on the spinach catch-up. How nice, nice, nice that your husband liked them - isn't he a sorta, picky eater. I often am glad that I joined FFWD after Michael could no longer be a critic and tastetester. A gourmet or adventursome eater, he was not. I often would get intriquing food products at my Home Goods in Henderson. I am going to miss the convenience of a big city/lots of stores, I think. Your sables look lovely, what a beautiful linen napkin, and, like you, I put the rest in the freezer so they wouldn't pack onto my hips. They are rich, aren't they?

    ReplyDelete
  18. Gorgeous photos Kathy! Yes - olives in cookies - yes to all of this. Love it. And always a heads-up to steamed spinach. Popeye has nothing on me. Just grand.

    ReplyDelete
  19. Your cookies look perfect, Kathy, and the lime olive oil sounds like a delicious addition. I am behind in posting this week, but finally got it up. We enjoyed these as well. Your spinach looks mighty tasty. Have a great week!

    ReplyDelete
  20. Beautiful job. The cookies look delicious. The spinach looks delicious also. The spinach was one of my favorites.

    ReplyDelete
  21. I love the addition of olives in the cookies! Living in the Mediterranean I love olives and they have such a unique taste!

    ReplyDelete
  22. Isn't it funny how quickly you get used to the strange ingredients? After the seaweed sables, these seemed pretty "normal" to me :-) I love the idea of lime olive oil. I'm going to keep an eye out for some.

    ReplyDelete