Sauteed Medjool Dates

Mia and Popa are currently living it up in the Pacific Northwest. About every 2 hours, Mia sends a text with a photo update of all the wonderful sites and tastes from their vacation. On Friday afternoon, she sent a photo of an appetizer they were enjoying at the time. The text said: Dates, EVOO, Sea Salt. Try to create this. Being the obedient daughter that I am, I recreated the dish. Immediately.

I wasn’t sure what to expect, but I knew to trust Mia. Aren’t mother’s always right? Well, she was on this one. These dates are sinfully delicious and so easy to make your friends and family will be wowed and delighted all at once. I gave Mrs. Kravitz a sample when she dropped off the kids Friday afternoon. She swooned. Then promptly made them at home for herself. My sister-in-law declared she was going to host a dinner party, just so she could serve the dates. For the record Husband and my brother did not go nuts over the dates. When a man only eats one of something, he doesn’t like it. Maybe it’s a gender thing?

Saturday night I had more luck. I served the sauteed dates with a bold blue cheese and the pairing was beautiful.

Try the dates and let me know what you think.

Sauteed Medjool Dates

6-9 Medjool dates

1 tablespoon extra virgin olive oil, use the best you have

Fleur de sel, Falk Salt or other flaky sea salt

With a sharp knife cut the tip off one end of each date. Gently remove pits. In a small pan, heat the olive oil. Add the dates and toss to coat. Saute the dates until they just begin to brown and are warmed through, about 2 minutes. With a slotted spoon, remove dates to serving platter. Drizzle with a bit of the warm olive oil and generously sprinkle with fleur de sel or falk salt. Serve immediately.

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Love,

Kristin