|
| |
| Put all ingredients but olives and oil in food processor and puree. Add olives and chop in. Add oil in a stream. Serve on baguette
rounds. (Note: a simpler tapenade can be made by processing olives with a little olive oil in a food processor and topping w chopped
parsley. Another alternative is to replace the anchovies and rum with 1/4 c slivered almonds, toasted) |
| Olives | 1 |
| c Kalamati, pitted |
| Capers | 1 |
| T, drained and rinsed |
| Cover baking sheet w foil and butter. Beat whites
till foamy. Drop pecans into whites and stir to coat. Lift w fork or slotted spoon to
drain. Place on buttered foil. Mix salt, mustard and garlic powder. Sprinkle on nuts. Bake at 300 for 25 min or until coating is set. Lift
foil to loosen nuts and break them apart. Cool. Store in airtight container 1 wk or in freezer up to 3 weeks. Makes 2 c. |
|
Tomato
& Walnut Potatoes |
Serves |
6 |
|
Place
potatoes in a steamer rack in a large pan over boiling water. Cover and
steam until just tender, 15-20 min. Cool to room temp. Cut each potato
in half and, using melon baller, scoop out centers. Cover tomato halves
w boiling water and soak for 10 min. Drain and pat dry. Place in food
processor w rosemary and garlic and process until coarsely chopped. Add
mayo, cottage cheese and lemon juice and process until smooth. Add
walnuts and process until they are incorporated. Season w s&p. Spoon
into potatoes. |
|
Potato |
12 |
|
(1.5
lb) small red skinned boiling |
|
Tomatoes,
Sun-dried |
15 |
|
halves,
not oil packed |
|
Rosemary |
1 |
|
tsp
dried or 1 T fresh chopped |
|
Nuts,
Walnuts |
0.25 |
|
c
chopped |
| Tomatillo Avocado Salsa | Serves |
| Place tomatillos & 2 T juice in blender. Puree
till smooth. Dice avocados. Add to tomatillo mix w/ green onions, poblano, jalapeno, garlic
and cilantro. Mix and season w/ salt, pepper and lime juice. Let sit, covered 1 hr at room temp. Serve w/ grilled meat, fish or chips.
makes 4.5 c. |
| Tomatillos | 8 |
| ripe, husks removed, washed & quartered |
| Onions, Green | 6 |
| thinly sliced |
| Pepper, Poblano | 1 |
| fresh, diced |
| Pepper, Jalapeno | 0.5 |
| fresh, diced |
| Triple Cheese Spread | Serves |
| In top of double boiler, melt cheeses and milk. Stir in wine. Blend 1 min. Chill in mold. Unmold and sprinkle w. nuts. |
| Cheese,
Liederkranz | 0.25 |
| lb |
| Drain yogurt in paper-towel lined sieve set over a bowl 1 hour. Discard liquid. Put cucumber in another sieve set over a bowl and toss w 1 tsp salt. Drain 1 hour. Rinse and
squeeze dry. Mix all, chill and bring to room temp before serving w olive oil brushed grilled pita. |
|
Ingredient |
Quantity |
Comments |
|
Cucumber |
2 |
large peeled & shredded |
|
Garlic |
5 |
cloves, minced |
|
Olive Oil |
2 |
T |
|
Pepper |
|
|
|
Salt |
1.5 |
tsp Kosher |
|
Vinegar |
2 |
T |
|
Yogurt |
18 |
oz plain |
| Combine all ingredients and chill thoroughly. Serve as dip for shrimp or other seafood. Makes 2 cups. |
| Salad Dressing, Green Goddess | 0.25 |
| c |
| Watercress | 0.5 |
| c finely chopped |
|