When I am looking for a great recipe, I go to one of my "go to chefs" for inspiration. In this case I sought out
Alton Brown for guidance on how to make a great tapenade.
Tapenade has a salty slightly bitter flavor profile. The anchovies in tapenade have
Umami, considered a flavor enhancer that adds a pleasant savory taste. Tapenade compliments Salmon, Chicken, and is great as a dip or slathered on pita or crostini. It is also yummy as a sandwich spread. I like the flavor of tapenade with seared Salmon. A little tapenade can really dress things up and it only takes 5 minutes to whip the whole thing up. I admit the photo's don't due this justice, don't let the photo stop you from making this.
Tapenade
Ingredients:
- 1/2 pound pitted mixed olives
- 2 anchovy fillets, rinsed
- 1 small clove garlic, minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Directions:
I got a
variety of olives from the antipasti bar at Whole Foods. I used Mediterranean large green olives, kalamata olives and a bit of the dry cured. Any combinations is good.
Rinse the olives in water
Place all ingredients in the food processor
Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total
Transfer to a bowl and serve
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