bFeedme

Cooking, Recipe and Food Blog

Tapenade

By

Tapenade is a delicious dip which is also used to liven up other dishes. For this recipe we used basil, but others use parsley. Some people also season it with salt and ground pepper, which for me is not necessary because the anchovies add some saltiness to it.

 

Makes 1-1/2 Cups

Ingredients:

1/2 pound pitted mixed olives

2 anchovy fillets, rinsed

3 cloves garlic, minced

2 tablespoons capers

2 to 3 fresh basil leaves

1 tablespoon freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

 

Rinse the olives in cool water and place them in a food processor. Add the anchovy fillets, minced garlic, capers, basil leaves, lemon juice and olive oil. Process it for thirty seconds and then scrape the sides of the food processor bowl. Continue to process for another minute or two until the mixture forms a consistent paste mixture. Transfer it to a bowl and serve or store it in a sealed jar or container and refrigerate.

 

*Based on Alton Brown’s recipe from the Food Network

 

Image from: giffconstable

Seared Tuna with Tapenade

By

It is a light and tasty dish that is a perfect appetizer. If you do not want to coat the tuna in tapenade, you can serve it on the side as a dip. It will go well with the watercress, but if you want other greens it is fine as well.

For those who are not fond of fish, do not forget to squeeze some lemon juice on it before eating. it removes the fishy smell and it neutralizes the taste.

Ingredients:

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon cracked black pepper

1 teaspoon rock salt

1 tablespoon olive oil

1 pound tuna steak, 1 inch thick

1 lemon, cut into wedges

1/2 cup tapenade

In a skillet, toast the coriander and fennel seeds for 3 minutes or until they are fragrant. After, let it cool and grind the seeds in a spice grinder or you can use a mortar and pestle. Once it is ground, add the salt and pepper. Mix well.

Rub the mixture on all sides of the tuna. Wrap it in plastic wrap and refrigerate for 3 hours or up to overnight.

Heat the olive oil in a non-stick skillet under medium heat. Cook the tuna for 2-3 minutes per side, depending on how you want it done. Let it stand for 5 minutes.  Roll the tuna in tapenade. Slice it thinly and serve on a bed of watercress with lemon wedges.

Photo Courtesy Of:  miss karen

Figs and Olives Tapenade

By

Tapenade is famous in France. It is often spread on bread or crackers and eaten as an appetizer or a snack. You can have it plain in simple – with bread or compliment it with cream cheese. I personally like it with pita bread and grizzled with yogurt sauce.

Traditional tapenade is made of olives, capers, anchovies and olive oil. This recipe can be considered a makeover for this dish. The sweetness of the figs contrasts with the saltiness of the olives, while the herbs make it more interesting for the taste buds. I can surely say that it is an interesting spread.

Ingredients:

1 cup chopped dried figs

1/2 cup water

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/4 teaspoon paprika

2/3 cup chopped olives

2 cloves garlic, minced

salt and pepper to taste

1/3 cup chopped toasted walnuts

1 (8 ounce) package cream cheese

Crackers or French bread

Place a saucepan over medium heat. Pour water and add figs. Cook until they are tender. Make sure that the liquid is reduced.

Remove from heat and combine the figs with the rest of the ingredients: olive oil, balsamic vinegar, rosemary, thyme and paprika. Mix in the garlic and olives. Season mixture with salt and pepper to taste. Let the tapenade cool and then transfer it to a jar or container. Make sure it is covered. Refrigerate for 4 hours or overnight to let the flavors blend together.

Spread the cheese on crackers or French bread. Top it with tapenade and sprinkle with walnuts. Serve cold.

Photo Courtesy Of: cursedthing