From ruthandbabe2@aol.com Mon Dec 10 10:53:40 2001 Date: 07 Dec 2001 04:19:25 GMT From: RuthandBabe2 Newsgroups: rec.food.recipes Subject: Tapenade (5) Collection Followup-To: rec.food.cooking, rec.food.recipes Croutons with Tapenade (Croutons a la Tapenade) Tapenade Sauce (Sauce a la tapenade) Tapenade Verte (Green Olive Spread) Olive Tapenade TAPENADE - Country Cooking * Exported from MasterCook * Croutons with Tapenade (Croutons a la Tapenade) Recipe By :Bon Appetit, May 1999 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large garlic cloves 1 3/4 cups pitted Kalamata olives or other brine-cured black olives 4 anchovy fillets 1 1/2 tablespoons drained capers 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 2 tablespoons fresh lemon juice 6 tablespoons olive oil freshly ground black pepper -- to taste 1 baguette -- sliced into rounds Finely chop 1 garlic clove in processor. Add olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add lemon juice. With machine running, gradually add 4 tablespoons olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to small bowl. Preheat oven to 350 degrees. Arrange bread slices on 2 baking sheets. Bake bread until crisp and golden brown, about 15 minutes. Rub remaining 2 garlic cloves over 1 side of each crouton. Lightly brush croutons with remaining 2 tablespoons olive oil. Serve croutons warm or at room temperature with tapenade. (Can be prepared 3 days ahead. Cover tapenade and refrigerate. Cool croutons completely; store in airtight container at room temperature.) Description: Pareve S(Formatted for MC6): by Joe Comiskey - jcomiskey@krypto.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 16g Fat (43.0% calories from fat); 8g Protein; 40g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 559mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat. NOTES : Recipe from the article "Provengal Flavors: Fruits And Vegetables Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tapenade Sauce (Sauce a la tapenade) Recipe By :Bon Appetit Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry white wine 1/3 cup chopped shallots 3 tablespoons creme fraiche -- or whipping cream 1/4 cup chilled unsalted butter -- cut into pieces 1/4 cup prepared black olive tapenade Combine wine and shallots in a small saucepan. Simmer over medium high heat until liquid is reduced to 1/4 cup, about 10 minutes. Strain; discard the shallots. Return the cooking liquid to the saucepan. Add creme fraiche; bring to a boil. Reduce heat to low. Add butter; whisk just until melted. Whisk in tapenade. Description: Dairy Yield: 3/4 cup - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 13g Fat (68.6% calories from fat); 2g Protein; 11g Carbohydrate; 0g Dietary Fiber; 40mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Tapenade Verte (Green Olive Spread) Recipe By :A Culinary Journey in Gascony Serving Size : 1 Preparation Time :0:00 Categories : Digest-240 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12 oz jar pitted green salad olives -- drained 1 shallot -- finely chopped 1 tsp fresh lemon juice freshly ground pepper 1/2 cup olive oil 1 handful chives -- chopped In a food processor or small mixer, combine olives, shallot, lemon juice, pepper and half of the olive oil. Add anchovies if desired. Pulse until mixture is a course paste consistency. Use more oil if necessary. I like to vary the coarseness according to what I am going to serve. A coarser consistency is good for vegetable crudites (a basket of green onions, fennel slices, cherry tomatoes). A smoother tapenade is good spread on thin slices of baguette, toasted, or thicker chunks of sourdough bread. For a smoother tapenade, use all of the olive oil and blend until creamy and smooth. Top with a sprinkling of chives and serve. Shared by Sherilyn Schamber - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 964 Calories; 108g Fat (98.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 21 1/2 Fat. NOTES : Black Greek or Italian olives may be substituted, but not the "watery-tasting canned American olives". 4-6 anchovy filets may also be added to intensify flavor and salt flavor. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Olive Tapenade Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ea Anchovy Fillets 1 cup Black Olives -- Chopped 4 tsp Worcestershire Sauce 1/2 cup Mayonnaise 1/4 cup Fresh Parsley -- Chopped, OR 4 tsp Dried Parsley -- Crushed 1/2 tsp Salt 1 Tbsp Garlic -- Minced 3 Tbsp Fresh Basil -- Chopped, OR 1 Tbsp Dried Basil -- Crushed Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and Worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 27g Fat (87.3% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 947mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * TAPENADE - Country Cooking Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Oil-cured ripe olives, -pitted 3 Cloves garlic 2 Tbsp Lemon juice 1 Tbsp Chopped fresh parsley leaves 1/2 tsp Drained capers 1/2 tsp Dijon-style prepared mustard 1/2 tsp Chopped fresh thyme leaves 1/3 cup Extra virgin olive oil Fresh thyme sprigs (opt.) French bread, sliced and -toasted In food processor with chopping blade, process olives, garlic, lemon juice, parsley, capers, mustard, and thyme until olives are finely chopped but not pureed. Spoon olive mixture into serving bowl and stir in olive oil until well combined. Cover and refrigerate until well chilled. Just before serving, stir mixture again. Garnish with thyme sprigs, if desired. Serve Tapenade with slices of toasted French bread. Country Cooking entered by Di and Gary - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 772 Calories; 72g Fat (77.3% calories from fat); 2g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Vegetable; 3 Fruit; 14 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. 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