Cooking with Rosemary and IVAN!

cool aerial shot of grabbing food.

Summer is winding down 🙁  We decided to have our usual crew over for our last “sure” pool party of the summer.  I had a recipe from the next cookbook in line “Stonewall Kitchen Appetizers” by Jonathan King, Jim Scott & Kathy Gunst.  (If you click on the book below it will bring you to Amazon where you can buy a copy).

The recipe tagged was for Baked Pastry-Wrapped Olives.  The recipe was very simple.  You take puff pastry and roll it out.  You cut out squares large enough to wrap an olive and you can add finely chopped herbs, grated hard cheese, lemon zest or nothing at all on top of each square.

Ok, so not exactly squares but they still worked!
Ok, so not exactly squares but they still worked!

Then you roll up the “square” around an olive and put on cookie sheet.  You can sprinkle with cayenne pepper if you choose.


Then bake in a 400 degree oven for 15-17 minutes until they are golden brown.  Then  you serve!


I made the olives for a snack in the afternoon.  Then for dinner Ivan joined me in the kitchen to make a dish popular in Croatia.  He took salt (A LOT) and mixed it with egg whites.


Then he spread a layer of salt in a roasting pan.


He then took two sea bass and stuffed them with rosemary, lemon slices and a tiny bit of salt.  He said it’s important that the fish still had their scales.


Then he covered the fish in more salt.


He formed the salt around the fish before placing the pan in a 400 degree oven for 1 hour.


When the hour was up he broke the salt off from the fish using a mallet.  Then carefully put the fish on a platter.


The fish was drizzled with olive oil and lemon juice.  He paired the fish with some baked potatoes.


The Verdict:  A very delicious end to summer (though I am still not admitting that this is the end)!!  The olives were so easy and tasty.  Jamie had comments about them but I can’t remember what they were exactly so feel free to leave your comments in the comments Jamie.  The nice thing about the olives is they can made ahead of time and frozen (just cook them for 20 minutes instead of 15).  You can get the complete recipe for the olives here.

The fish was delicious as well and it was very exciting to learn a new cooking style that is so easy and requires so few ingredients.  We had a great dinner which also included rack of lamb in a shallot mustard sauce, grilled veggies and salad.  Let’s hope for just a few more warm weekends!!

cool aerial shot of grabbing food.
cool aerial shot of grabbing food.

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