Terri A wrote:For the potato and olive dish: Olive Releve'.
LOVE THAT. Though the potatoes have turned into triangles of grilled polenta. We have a store in this town called Deals Only. It's kind of the scratch 'n dent of the food world here, and they pick up supermarket closeouts, dented cans, surplus, what have you. I went there yesterday to start my war chest of ingredients for next week. I got anchovy paste, cocktail olives, and beaucoup jars of fire roasted red peppers for the tapenade--all 99 cents. There I also found two 5 pound bags of Goldean Pheasant coarse polenta, which is my favorite polenta of all I've ever tried/purchased anywhere--99 cents each. At that price, I can't afford to NOT do the tapenade as a polenta dish as that will free up the budget money I want to do chocolate chards to stab dramatically into the little coffee cake-like rounds that will become 'Isadora Duncan's Doughnut'. I'll be able to deliver 60 servings for about $10. This is starting to feel like an episode of Top Chef.