Ruth Reichls Tapenade Super Easy And Elegant Recipes
TAPENADE IN 5 MINUTES
This is the easiest tapenade recipe as there are no anchovies or capers involved. It can work as a dip, spread for sandwiches. I like to eat it with roasted or boiled potatoes. Use the olives of your choice. Black olives have an intense flavor and are very salty, kalamata olives are sweeter and very tasty. Extra virgin olive oil works best for this recipe.
Provided by Dina Cohen
Categories European
Time 5m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Blend all ingredients in a blender or food processor until chunky or smooth, depending on your preference.
Nutrition Facts : Calories 371.5, Fat 40.8, SaturatedFat 5.6, Sodium 330.1, Carbohydrate 3.4, Fiber 1.5, Sugar 0.2, Protein 0.4
TAPENADE
A recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled fish. Use either green or black olives, but whatever you do, don't use pre-pitted olives. Get good quality olives and pit them yourself. You need about 8oz pitted weight. Serve the pate on crisp toasts, grilled potatoes, as a dip with young vegetables or on fish fillets or grilled meat. It keeps for ages in the fridge.
Provided by English_Rose
Categories Spreads
Time 10m
Yield 10 ounces
Number Of Ingredients 6
Steps:
- Put all the ingredients into the bowl of a food processor or blender and blend together for us long or as little as you like, depending on whether you prefer a chunky or fine texture.
Nutrition Facts : Calories 82.9, Fat 8.5, SaturatedFat 1.2, Cholesterol 0.7, Sodium 327.7, Carbohydrate 2, Fiber 1, Protein 0.5
TAPENADE
A delicious olive and caper spread. It's quick and easy to prepare, and is ideal to serve with pre-dinner drinks. Try a healthy dollop of tapenade goes wonderfully well with grilled fish, such as a snapper cutlet or tuna steak.
Provided by Chrissyo
Categories Spreads
Time 20m
Yield 1 small bowl
Number Of Ingredients 7
Steps:
- Squash the olives to remove the seeds.
- Put the olive flesh and the capers in a blender or food processor.
- (Note: if the capers are salted, rinse them first.) Pour boiling water over the anchovy fillets and leave for about 10 minutes, to remove some of the oil and salt.
- Add the drained anchovy fillets, lemon juice, Dijon mustard and black pepper to the blender.
- Blend until chunky, then add olive oil and blend further until the desired consistency is reached.
- Put the tapenade into a bowl and serve.
- Try it with sourdough bread, bruschetta, focaccia, or anything char-grilled.
Nutrition Facts : Calories 1014.4, Fat 105.8, SaturatedFat 14.8, Cholesterol 27.2, Sodium 2816.4, Carbohydrate 12, Fiber 5.5, Sugar 0.7, Protein 11.1
TAPENADE
Make and share this Tapenade recipe from Food.com.
Provided by Gay Gilmore
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items.
- Put the rest of the ingredients into a food processor and process into a finely chopped paste.
- Put in a bowl and mix in the garlic, lemon juice and olive oil well.
- Serve with bread slices.
RUTH REICHL'S GOUGERES (YUMMY CHEESE PUFFS!) GREAT FOR HOLIDAY!
*Adopted Recipe* I just love this super easy elegant cheese puff snack from Gourmet Editor, Ruth Reichl's book, Garlic and Sapphires. A must read for any foodie! We are serving these at our Thanksgiving table and our neighborhood holiday open house due to huge demand!
Provided by Houmous Monster
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Combine the water, butter and a teaspoon of the salt into a sauce pan and bring to a boil, stirring until butter melts.
- Remove from heat, let cool slightly, stir in flour, and mix well.
- Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan and remove from heat.
- Stir in eggs, one at a time until well combined.
- Add the diced cheese, the remaining 1/2 teaspoon salt and pepper, stirring well.
- Drop the dough by rounded tablespoons onto a well buttered baking pan. Smooth the top and sides of each gougere with a knife and sprinkle with the grated cheese.
- Bake in batches for 25 minutes or until puffed and golden.
Nutrition Facts : Calories 315.4, Fat 21.3, SaturatedFat 12.1, Cholesterol 169, Sodium 551.4, Carbohydrate 18.2, Fiber 0.6, Sugar 0.3, Protein 12.5
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