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tapenade

Slow Cooked Garlic and Greens Tapenade

Slow Cooked Garlic and Greens TapenadeKristen Miglore and Merrill Stubbs of the Food52 crew swung through Philadelphia a couple weeks ago to promote their newest book, Genius Recipes: 100 Recipes That Will Change the Way You Cook. 

My friend and fellow Philly food blogger, Emily, and I jumped at the opportunity, of course, to go hear them speak. And afterwards, we gushed over the ten trillion genius recipes we had to recreate from the book.

Slow Cooked Garlic and Greens Tapenade

This was spun off of one of those recipes, the famous Food52 posted “Broccoli Cooked Forever” from Chef Roy Finamore. It was a strange-sounding idea that involved cooking broccoli for, well, forever (2 hours) and adding in a bunch of olive oil and anchovies. Sounds…errr…kinda gross, right? Yeah, that was my thought, too.

Yet, the ladies from Food52, a food site I absolutely adore, were raving about this creation. So much so that they’ve bestowed it with the title of “genius”. The commenters on the online version of the recipe, (it can be found in the cookbook as well), were raving about it too. Naturally, I was intrigued and had to try it for myself.

Slow Cooked Garlic and Greens Tapenade

Intrigued — but with no available broccoli in my house. Yet, vested with a TON of tough summer greens growing in my garden. And so began the birth of this recipe, which I might have to label as an unforeseen amazement…if not downright ingenious.

Slow Cooked Garlic and Greens Tapenade

What better way to beat late season toughness out of greens than to cook them forever? Okay, so in my version, I only make you sit through 60 minutes of cooking time because, let’s be real, while broccoli might reach the consistency of butter, collard greens aren’t ever going to get there. They will, however, reach a buttery, super tender texture, which can be achieved within just an hour of simmer time. Voila.

Placed on top of crusty bread with a grating of fresh Parm and a few chopped tomatoes to cut the richness of the olive oil, I think this may have become my new greens go-to. I’ll definitely be making this dish again soon.

Trust me, it may sound a little strange,but I promise, it’s…brilliant!(?)

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Chickpea Olive Tapenade

Christmas is over, but that means it’s just a week till New Years. Which also means tons of holiday parties are still on their way! Appetizers are one of my favorite items to make, and they work perfectly for social gatherings. Tapenade is one of these hors d’oeuvres that I’ll be setting out this year.

I’m not a huge olive fan, but there’s something about tapenade that I absolutely love. And in a few chick peas, and this salty, olivey spread somehow turns me into an olive’s biggest promoter.

Smear the spread on your favorite cracker or small piece of bread, and you’ve got a compact finger food packed full of flavor. Enjoy.

Chickpea Olive Tapenade

-2 garlic cloves, peeled
-1 1/2 cups oil-cured olives (I like to use a mix of black and green)
-2 Tbsp. capers
-2 Tbsp. lemon or lime
-1/4 cup olive oil
-1 1/2 tsp. dried thyme
-1 cup chick peas, plus 1/2 cup set aside
-1/4 cup pimentos or chopped roasted red peppers
-Freshly ground pepper

Process garlic cloves in food processor. Add olives, capers, lemon/lime, thyme, and 1 tbsp. olive oil. Puree into a smooth paste. Add 1 cup chickpeas, and puree while drizzling in remaining olive oil. Remove paste from food processor. Stir in remaining chick peas and pimentos. Season with freshly ground pepper. Serve with crackers, crudites, pita, or crusty bread.