Food, Drinks, and Rock n' Roll LIVE! This week on www.Ustream.tv I will be showing you guys how to make a super easy appetizer for any party. If you like to entertain or have dinner parties, these two dishes will help you stand out as more than a regular cook. Tapenade is considered a gourmet condiment and it basically consists of olives, capers, lemon juice and oil. Originally the dish came from Provence, France ad stems from the Provencal word "Tapeno" which means "capers", however most people just refer to "tapenade" as olive spread. Originally the french recipe would call for Anchovies...but...uh... Im not a big fan. SO... Im going to teach you my version of this classic condiment. The dishes for this week are:
Sun-Dried Tomato and Basil Tapenade with Parmesan on Baguette
and
Roasted Red Pepper, Roasted Garlic and Capers Tapenade on Ciabatta
Sun Dried Tomato and Black Olive Tapenade with Fresh Basil and Shaved Parmesan
Sundried Tomato and Olive Tapenade with Basil
Recipe by Nathan Lippy
Serves: 4
Time: 5 minutes
Ingredients:
1 ½ cups sun dried tomatoes
1 cup black olives
½ tablespoon chopped garlic
3-4 large basil leaves
1 tablespoons lemon juice
the zest of ½ a lemon
3 tablespoons olive oil
Salt and pepper to taste
Sliced Baguette
3-4 large basil leaves, chiffonade (or finely sliced)
fresh parmesan cheese, shaved
Action:
1. In a food processor, combine sun-dried tomatoes, olives, garlic, basil, lemon juice, lemon zest, olive oil and some salt and pepper. Blend until all ingredients are finely chopped and mixed to create the tapenade.
2. Toast the sliced baguette until golden and add a few tablespoons of the tapenade over the top. Garnish with the chiffonade of basil and shaved parmesan. Add a small drizzle of olive oil and serve.
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Roasted Red Pepper Tapenade with Roasted Garlic on Ciabatta
Roasted Red Pepper and Olive Tapenade with Roasted Garlic
Recipe by Nathan Lippy
Serves: 4
Time: 10 minutes (40 minutes pre-prep)
Ingredients:
1 head garlic
1/2 cup black olives, pitted
1 cup green olives, pitted
1 tablespoon chopped garlic
1 small jar prepared roasted red peppers
2 tablespoons capers
1 tablespoon lemon juice
8 1 inch slices Ciabatta bread
olive oil
Salt and pepper
Action:
1. Slice the head of garlic in half lengthwise. Lay the two pieces on a piece of tin foil and drizzle the cut side of the garlic with a bit of olive oil and some salt and pepper. Wrap the foil around the seasoned garlic tightly and put into a 400 degree oven for 40 minutes.
2. Lay the ciabatta slices on a sheet tray and drizzle with a touch of olive oil and salt and pepper, then place under a broiler for about a minute or just until they get golden brown.
3. Using a food processor, add the olives, garlic, peppers, capers, and lemon juice with a bit of oil and salt and pepper. Blend until the olives and peppers are finely chopped.
4. Using a small knife, add about a tablespoon or so of the tapenade to one side of the golden Ciabatta slices then add a few cloves of roasted garlic to the other and drizzle with a touch of oil, then serve.
Here are the recipes and "Shopping List" Come join me this Saturday at 12 noon EST at Ustream http://www.ustream.tv/nathanlippyfooddrinksrocknroll and be sure to check out one of our sponsors Red Monkey Foods at http://www.redmonkeyfoods.com/lippy.php 
Red Monkey Foods
If you decide to cook along this weekend, be sure to take pictures and I will post them on Facebook. Talk atcha later,
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Wed, 07/13/2011 - 03:13
I was playing around in the kitchen the other day and made these mushrooms, asparagus and tomatoes. I like to buy the tomatoes on the vine... it doesnt change the flavor, I just think it looks pretty cool. Toss the mushrooms and asparagus in a large bowl, pour over a bit of oil and salt and pepper, then toss around until they all get coated.
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Tue, 12/28/2010 - 00:41
Roasting is an excellent way to prepare your veggies. I was playing around in the kitchen the other day and made these mushrooms, asparagus and tomatoes. I like to buy the tomatoes on the vine... it doesnt change the flavor, I just think it looks pretty cool. Toss the mushrooms and asparagus in a large bowl, pour over a bit of oil and salt and pepper, then toss around until they all get coated. Place them in a roasting pan with the tomatoes and add a touch more Salt and pepper. Put them in a 350 degree oven for 15-20 minutes. They come out a little caramelized on the bottoms and juicy on top. If you want to get a little more nuts... add a few whole garlic cloves and a sprig of rosemary to the roasting pan. ROCK OUT!!!!
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