I've been wanting to tell you about these dates for some time now. Weeks in fact. I first cooked them up on a cold May morning a when I spent a couple of days at the yurt. That was a long time ago! I was on a day-after-the-best-first-date high, I was in the woods and I was inspired. Plus I think my hair looked really good that day. Stars, sometimes they align.
All you need to do is heat a small skillet with good olive oil. Enough to coat the bottom of the pan should do it. Let it shimmer and glisten. Add enough fat, juicy Medjool dates, but not too many so you don't crowd the pan. Turn them over in the oil now and again, being careful not to burn them. You want an evenly coated, hot, soft date. If they start to get too dark, turn the heat down, and move them around more. When you feel like they are ready, remove them to a serving bowl and sprinkle them with a decent pinch of flaky salt like Maldon. Eating them warm, as a simple appetizer, would be lovely. Especially on a hot summer night. On that chilly morning I let them cool down slightly then spooned them over a bowl of Greek yogurt. The contrast of cold tang and sweet, warm caramelization was right up my alley. I've also made this recipe here at home, letting the dates cool completely then pitting them and elevating a simple green salad into deliciousness. I've also eaten them cold for breakfast, as is. The exterior gets slightly crispy while the middle is still gooey. Dates, olive oil and salt. Who knew just the simplest of ingredients could be so delicious. That Orangette. She sure knows her stuff.