Food For Thought: The Don Effect Blog

The Don Effect: An Evening of Food, Performance, and Stories, an original dance theatre piece created by Goat in the Road Productions, explores the struggle to recreate originals, including family recipes. Not only do we try to recreate the food, but also we try to revisit the memories connected to the taste.

1. This blog is a place for you to contribute your story.

What is your favorite family recipe and why? What is the story behind it? How is it made? Have you ever tried to recreate it? What moment or person does it bring you back to?

We invite you to share your ingredients and your memories with us. Post a recipe story below and it may become a part of the Performance and the Archive.

2. You can ALSO exhibit your personal artifacts at the Southern Food and Beverage Museum

GRP is partnering with the Southern Food and Beverage Museum

(SoFAB) to make this Don Effect experience one that also documents memory, food and dance.

In addition to sharing recipes & stories here, bring a personal food memory artifact - a menu, recipe box, or other - to the show.

GRP will guest curate an exhibit of these audience-donated items as SoFAB, making memory tangible long after the curtain closes.

You may also visit the museum and leave your artifacts there. Receive one half off the regular price of admission to SoFAB with your ticket to The Don Effect.

Performance Info: 

The Don Effect

Goat in the Productions

June 10-13th 9:00pm (followed by food, drink, and merriment)

Candle Factory: 4537 North Robertson

Tickets $10 at the door

Wednesday, May 19, 2010

Olive salad

My Nana made a great olive salad. She used really good olives, lots of black ones, and didn't put in lots of cauliflower or chopped vegetables for filler. She did add a little bit of chopped carrot for crunch and diced celery for taste. She never grated to carrots. That was the lazy way.

My mother made good olive salad also, but she often stared with bottled olive salad and added chopped black olives from a can. She added mashed anchovies which really punched up the flavor. She also added whole thinly sliced lemons which were very edible having marinated in the olive oil. mmm.

So I have altered the recipe to fit my tastes. I have kept the anchovies and lemons, use good black olives and I have added artichoke hearts. Obviously this is a work in progress for each generation. I remember both of them when I eat it.

3 Generation Olive Salad

1 anchovy filet

2 cups, coarsely chopped black olives (the better the olives, the better the salad) This does not mean what is sold in a can as chopped black olives, it means black olives that you have chopped.

3 cups, coarsely chopped cured green olives with pimento

1 cup finely diced celery

1 cup finely diced raw carrot

1 very very thinly sliced lemon, including any juice that can be saved

Boiled quartered baby artichokes, about 10 artichokes, fresh is best – This is about 2 packs of frozen, boiled and cooled. Canned can be substituted in a pinch, but the taste is inferior

1 cup finely diced raw cauliflower (optional)

4 minced garlic cloves

¼ cup capers, coarsely chopped

4 tablespoons fresh oregano, chopped, or 6 tablespoons dried oregano

Freshly ground black pepper, to taste

Extra virgin olive oil

Mash the anchovy with a tablespoon or two of olive oil in the bottom of the bowl you are using. Mash until it totally dissolves into the oil. Add all ingredients except olive oil and oregano. Mix the ingredients. Add enough olive oil to just barely cover the mixture. Use a fruity olive oil. Stir well so that the mixture is even, without clumps of like ingredients. After an hour taste the mixture. If it needs more acidity add a bit more lemon juice to taste. Because of the olives and anchovy this mixture will probably not need additional salt, but add it if you like.

This recipe is very forgiving and flexible.

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