I live in the San Francisco Bay Area where there is a gourmet chain of grocery stores called Draeger's. Their San Mateo store offers onsite cooking classes and I signed up for a class featuring Michael Romano from Union Square in New York City (Yes, this class was a LONG time ago!). I took away several fantastic recipes from this class, including one for tapenade that was provided by the Draeger's culinary program. It was the first time I'd ever tasted tapenade and I loved it from the first bite! Tapenade is the perfect pantry appetizer that can be thrown together for impromptu entertaining, as long as you have olives, olive oil, garlic and crackers on hand. Serve in a cute Weck jar. Here's the super easy recipe.
Tapenade
1 c kalamata olives
1 2-oz can anchovies
1 T capers
1/2 c Italian parsley
1 T cognac
3 cloves garlic
Good quality olive oil
Blend all ingredients in a food processor. Slowly add olive oil. Allow the tapenade to sit overnight (preferably) so the flavors can fully develop.
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