Tag Archives: olives

Olive-Brined Chicken Thighs

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My girlfriend recently told me about her tried-and-true recipe for fried chicken, which begins with marinating chicken in pickle juice. I have been so intrigued by that and curious about the flavor the juice imparts. She’s promised me to make it when I visit next time, and I can’t wait.

I started thinking about pickle juice when I was perusing my jarred items in my refrigerator the other day (doesn’t everyone do that?!!) and I saw a jar of brine saved from olives. I do this for my son-in-law, who is the dirty martini drinker of the family.

My mind went from olive juice to chicken, as in, marinate chicken in the brine, and then follow my friend’s second step which is to marinate with buttermilk.

I have 3 friends who swear by marinating chicken in buttermilk, and it’s a popular Samin Nosrat recipe as well. There’s something about the acid in the buttermilk that tenderizes the chicken, whether you’re planning on frying or roasting or whatever.

So, this is what happened with my olive brine and buttermilk experiment.

Olive Brine, and Buttermilk Marinated Chicken Thighs

8 boneless skinless chicken thighs, about 2 1/2 pounds total
Salt and pepper
12 ounces olive brine
12 ounces buttermilk
Garlic pepper
Olive oil


Place the thighs in a baking dish or ziploc bag. Season with salt and pepper. Pour in the olive brine and marinate in the refrigerator for 24 hours.

Remove from the brine and pat dry on paper towels. Place in another baking dish or ziploc bag, and fill with buttermilk. Refrigerate for another 24 hours.

Remove the chicken thighs to paper towels to drain.


Preheat the oven to 375 degrees F while the thighs warm up a bit.

Drizzle a little olive oil in a baking dish that will comfortably fit the thighs. Season them with garlic pepper. Right before baking, drizzle some olive oil over the chicken thighs.

Bake until the internal temperature reaches 155 degrees F. This took my oven approximately 25 minutes. If you want more browning, use the broiler for a few minutes.


Remove the baking dish from the oven, and place the chicken on a serving platter. Season with salt, pepper, and garlic pepper, if desired.


I made some carrot and pea fritters to pair with the chicken, mostly for some color and texture.

I mixed together 75% crème fraiche and 25% Kewpie mayonnaise for a creamy condiment. A little Sriracha was tempting, but I decided to keep everything mild in order to highlight the chicken.

Have you ever tried Remoulade in a tube? It is excellent.

No condiment is really necessary. I just like condiments.

The chicken was super moist, and tasted just like olives. It doesn’t look like much, but wow.

I didn’t realize the olive brine would impart so much flavor!

The marinated chicken could have also been grilled.

I’m certainly convinced about what buttermilk does for chicken as a marinade. But I also like olive brine’s part in this chicken. Next time? Pickle juice!

Puttanesca Relish

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My mother gave me this lovely book simply called Charcuterie, published in 2014. “How to enjoy, serve and cook with cured meats.”

For the blog I’ve already made an eye catching and incredibly tasting salad – chorizo and red cabbage.

This little book is full of surprisingly unique recipes using charcuterie, making charcuterie, or for charcuterie.

Case in point, puttanesca relish caught my attention. Being that pasta puttanesca is my favorite pasta dish, I could easily imagine all of the puttanesca flavors together, served as a relish.

From the book, “This relish is quite like tapenade, but it’s lighter and not as rich. It can be used to add to sandwiches and recipes, but it’s also lovely served with a charcuterie board and spooned onto the meats.”

I couldn’t wait to make it. It’s as easy as making a tapenade, because you can use your food processor.

Puttanesca Relish
Slightly adapted

2 ounces pitted Kalamata olives
2 anchovy fillets, drained
2 teaspoons capers, drained
Big pinch of fresh chopped parsley
1 garlic clove
2 tablespoons olive oil
7 ounces canned San Marzano tomatoes, seeded, drained
Sea salt and freshly ground black pepper
Sprinkle of cayenne pepper flakes

Place the first six ingredients into a food processor and whizz until the pieces are nice and small and the texture is relatively smooth.

Add remaining ingredients. Leave some small chunks, don’t let it become a purée.

Transfer the mixture to a small sterilized jar or an airtight container and cover, if not using immediately.


I served the relish with soft bread, Parmesan, and soprasetta. It is outstanding.


This relish will keep for a week in the refrigerator, and is suitable for freezing.


If you freeze it, make sure to test the relish. It might need a boost in flavor.

I will definitely be making this again and again.

I used a new product for this recipe – capers in olive oil. Excellent.

Savory Biscotti

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The cookbook by Martha Stewart, called Martha Stewart’s Hors D’Oeuvres Handbook, was published in 1999, pretty soon after I started my catering business.

It’s a beautiful book, even if you’re not a Martha Stewart fan. Her ideas for hors d’oeuvres are, not surprisingly, creative and unique. Sometimes they’re on the crazy end of the spectrum – completely impractical and unreasonable.

One thing always got my attention – savory biscotti. She served them like fun crackers, but they could be used for canapés.

When I think of biscotti, I always think sweet, like my Christmas biscotti. But these are savory varieties, and include ingredients like nuts, seeds, cheese, olives, and other goodies. I imagined them to be really good served alongside cheese, with prosecco or rosé.

I decided it was time to make a variety of savory biscotti for a fun get-together, to have something unique on hand!

The following recipe is the base recipe. What I actually used in my savory biscotti is below.

Savory Biscotti
by Martha Stewart
printable recipe below

2 1/2 cups all-purpose flour
1/4 teaspoon freshly ground black pepper
2 teaspoons baking powder
1/3 teaspoon kosher salt
8 tablespoons unsalted butter, chilled, cut into 8 pieces
2 tablespoons plus 1 teaspoon olive oil, divided
2 large eggs
1/2 cup milk

Place the flour, pepper, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Combine on low speed.

Add the butter and beat until the mixture resembles coarse meal.

In a small bowl, whisk together the 2 tablespoons of olive oil, the eggs, and milk. Gradually pour the milk mixture into the dough and mix just until combined.

This is the base dough for savory biscotti. Before chilling the dough and proceeding with baking, add various combinations of savory items and make sure they’re well distributed.

I kneaded the dough a bit before folding in my add-ins, which are listed below, along with Martha’s suggestions.

Preheat the oven to 350 degrees F. Grease a baking sheet with the remaining olive oil and set aside.

Divide the dough into 4 equal parts. (I halved the dough to make 2 logs.)

Roll each piece into a log measuring 1 1/2″ thick and about 7″ long. (I formed a log about 12″ long, then flattened it to about 1/2″ thick. (I am pretty sure MS meant 1 1/2″ wide, not thick.)

Transfer the logs to the prepared baking sheet, cover with plastic wrap, and refrigerate until chilled, about 30 minutes.

Brush each log with an egg wash (1 large egg beaten with 1 tablespoon water and a pinch of salt). I didn’t do this. I did make sure there was a bit of grated cheese on the top of the biscotti, however.

Bake until the logs are light brown and feel firm to the touch, about 30-40 minutes. Reduce the oven to 250 degrees F.

Using a serrated knife, slice the logs crosswise on a long diagonal into 1/4″ thick slices that are 3-4″ long. Arrange the slices cut-side down on a wire rack set over a baking sheet and bake, turning the biscotti halfway through cooking time for even browning, until crisp, about 40 minutes.

Cool completely and store in an airtight container at room temperature for up to 1 week.

These biscotti really are fabulous, and perfect on a cheese platter. Charcuterie would be a fabulous addition.

Today I simply paired them with Cambazola, but they’d be crazy good with a soft goat cheese or any spreadable herbed cheese.

You can really go crazy with all of the ingredient choices. Martha Stewart’s orange zest suggestion was really tempting but I didn’t have any oranges on this day.

Instead of all olive oil, you could use a flavored or infused oil, or even a little truffle oil.

I’ll definitely be making these again, and will enjoy switching up the ingredients.

Ingredients I used in addition to the above recipe:
Dried parsley
Garlic powder
White pepper
About 3 ounces coarsely chopped walnuts
About 3 ounces pitted Kalamata olives, sliced lengthwise
Grated Grana Padana, about 1 1/2 ounces

Martha Stewart’s savory biscotti suggestions:
Lemon zest, capers, parsley, and browned butter instead of olive oil
Orange zest, pistachios, and black olives
Parmesan, fennel seeds, and golden raisins

Savory Biscotti
by Martha Stewart

2 1/2 cups all-purpose flour
1/4 teaspoon freshly ground black pepper
2 teaspoons baking powder
1/3 teaspoon kosher salt
8 tablespoons unsalted butter, chilled, cut into 8 pieces
2 tablespoons plus 1 teaspoon olive oil, divided
2 large eggs
1/2 cup milk

Place the flour, pepper, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Combine on low speed.
Add the butter and beat until the mixture resembles coarse meal.
In a small bowl, whisk together the 2 tablespoons of olive oil, the eggs, and milk.
Gradually pour the milk mixture into the dough and mix just until combined.
This is the base dough for savory biscotti. Before chilling the dough and proceeding with baking, add various combinations of savory items and make sure they’re well distributed.
Preheat the oven to 350 degrees F. Grease a baking sheet with the remaining olive oil and set aside.
Divide the dough into 4 equal parts.
Roll each piece into a log measuring 1 1/2″ thick and about 7″ long. (I make a log about 7″ long, then flatten it to about 1/2″ thick. I think MS meant 1 1/2″ wide.)
Transfer the logs to the prepared baking sheet, cover with plastic wrap, and refrigerate until chilled, about 30 minutes.
Brush each log with an egg wash (1 large egg beaten with 1 tablespoon water and a pinch of salt).
Bake until the logs are light brown and feel firm to the touch, about 30-40 minutes. Reduce the oven to 250 degrees F.
Using a serrated knife, slice the logs crosswise on a long diagonal into 1/4″ thick slices that are 3-4″ long. Arrange the slices cut-side down on a wire rack set over a baking sheet and bake, turning the biscotti halfway through cooking time for even browning, until crisp, about 40 minutes.
Cool completely and store in an airtight container at room temperature for up to 1 week.

Crostini al Tonno

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Thanks to a friend who visited Lorenza de Medici’s Badia a Coltibuono in Italy many years ago, and cooked with the Madame, I learned about the Italian cuisine expert and bought a few of her cookbooks.

Lorenza de Medici isn’t Lidia Bastianich. If she visited the U.S., she didn’t go on the Today Show, on the Tonight Show, or participate as a judge on Chopped. (I have nothing against Lidia.) So although a highly respected author and teacher, she’s just not as well known in the U.S.

To quote from the book cover of the cookbook I’m using for today’s recipe, Lorenza’s Antipasti, published in 1998, “Lorenza and her Husband, Piero Stucchi-Prinetti, spend most of their time at their home, Badia a Coltibuono, an 11th Century monastery, estate, and winery in Tuscany.”

If I was her, I wouldn’t leave either. I’d just hang out, teach some cooking classes, test the grapes and olives, drink my wine, and play with dogs. I’m assuming she has dogs.

Oh, and as of the publication of this cookbook, she’d already published 20 books, and that was 19 years ago!

So instead of common bruschetta, tapenade, baked ricotta, and other popular crostini toppings, some of which are on this blog (all of them, actually), I really wanted to make these toasts with tuna. Recipe by Lorenza de Medici. I just like saying her name! Not to be confused with Lorenzo de Medici.

Crostini al Tonno

12 slices Italian country-style bread, sliced 1/4 ” thick
8 ounces canned tuna in oil
Yolks of 3 hard-boiled eggs
3 tablespoons unsalted butter, softened
2 tablespoons lemon juice
2 anchovy fillets in oil
12 paper thin slices lemon with peel on
12 capers in salt, rinsed

Preheat the oven to 350 degrees F.

Place the slices of bread on 1 or 2 baking sheets and toast in the oven for about 3 minutes or until barely golden, turning them once; allow to cool to room temperature.

Put the tuna with its oil, the egg yolks, butter, lemon juice and anchovy fillets in a food processor and process until a smooth paste forms.

It can be placed in a small serving bowl and served alongside the toasts.


Alternately, spread the paste on the toasts and top with the lemon slices.

Arrange a caper in the center of each.

Arrange on a platter and serve.

These crostini are absolutely delicious. I served them with bubbly rosé and it was a perfect match for a warm summer evening.

Olive Cake

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In the fall of 2015, my husband and I spent a lovely vacation in the Provençal countryside with our friend Stéphane Gabart. If you’re not familiar with him, you should be. He writes the inspirational blog “My French Heaven,” and he’s also a professional culinary guide, chef and photographer.

Before this trip I’d already visited him twice – once with my daughter, and the other time with a girlfriend.

But this trip was different in that we traveled from Bordeaux through Provence, ending up at le Côte d’Azur at the end. So for two full weeks, we really saw Provence, thanks to the itinerary Stéphane customized for us. I wasn’t familiar with many of the villages, like Boulbon, Gordes, Grasse, and Tourrettes. All were awe-inspiring.

Near Aix en Provence, we visited a working olive farm, Bastide du Laval, had a tasting, and walked the trails amongst the olive groves.

This photo shows Niçoise olives ripening.

At every happy hour in Provence, along with our cocktails, we were served olives. Some were whole, some were made into a tapenade, and all were delicious.

At one hotel we were served olives with what I’m sure was olive cake – a savory quick bread.

The olive cake I’m making today is reminiscent of the lovely bread I enjoyed while sipping rosé underneath golden sycamores.

This is the recipe I’m using, although I can’t credit anyone or any publication; I couldn’t even find it online.


I pretty much made the recipe as is, except for increasing the cheese to 7 ounces, all grated, and omitting the ham.



The bread/cake turned out perfectly.

I served it still warm with cheese, olives, salami and oven-roasted tomatoes.

I think the cake would have been fine with just the olive oil and tapenade, but the chopped olives added a nice texture.

Next time I will make this olive cake the same way.

note: I omitted the ham in this specific recipe, but if you want something more fun, check out the raclette quick bread I made a few years ago for the blog, pictured below. It contains sun-dried tomatoes, pancetta, raclette, pine nuts, and herbs. In fact, it just shows how creative you can get with a basic savory quick bread recipe!

Antipasti Pasta Salad

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This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good!

Inspired by my favorite antipasti platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that is definitely extraordinary.

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My vinaigrette is classic, made with olive oil, red wine vinegar, Dijon mustard and garlic.

Feel free to make this salad your own. It’s one of those “use what you like” recipes. Change up the meats and cheeses, add sun-dried tomatoes or marinated artichokes, chives or shallots, or your favorite dressing. It will all be delicious!

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Antipasti-Inspired Pasta Salad
best served at room temperature

16 ounces pasta of choice, I used rotini
Olive oil
Salt
10 ounces dry Italian salami
8 ounces Provolone
8 ounces Fontina
6 ounces Prosciutto
12 ounce jar peperoncini
6 ounces Greek Kalamata olives
6 ounces pimiento-stuffed Spanish green olives
12 ounces spinach
Fresh cherry tomatoes
Fresh basil leaves
Vinaigrette of choice

Begin by cooking the dry pasta based on the package directions. Drain well, then return to the cooking pot. Stir in a few tablespoons of olive oil and a little salt; set aside to cool.

Cut up the salami and cheeses in a sort of julliene shape. Place in a bowl and set aside. Chifonnade slices of Prosciutto, or alternatively, slice in to bits. Set aside.

Place the drained pepperoncini and olives in the jar of a food processor and pulse until in pieces. Set aside.

Chifonnade fresh spinach leaves and place on a large platter or pasta bowl. Add the cooled pasta on top.

If you don’t want a “composed” salad, all of the ingredients can alternatively be tossed in a large bowl.

Add the salami and cheese mixture, plus the Prosciutto.

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Add some of the pepperoncini-olive mixture to the center of the pasta salad.

Sprinkle generously with coarsely-ground black pepper and cayenne pepper flakes.

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If desired, add some cherry tomatoes, and basil leaves.

Serve with the vinaigrette.

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note: I would normally have added a little vinaigrette to the cooked pasta, but I’m always wary about guests not liking vinegar. But all components of this salad could first be tossed with some vinaigrette, including the spinach, if the salad will be served immediately. If your guests also don’t like pepperoncini and olives, the mixture could be served on the side.

Foja de Noce

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When the holidays are approaching most all cooks and bakers I know begin thinking about festive treats and Christmas cookies. But not me. I think cheese. I begin collecting Gruyère for pasta, Fontina for savory tarts, Reblochon for potatoes, Époisses for hors d’oeuvres, and raclette and fondue cheeses for special feasts with family and friends.

Thanks to reading blogs, about food, of course, I recently came across one called Di Bruno Bros. From the blog I discovered their website, simply called dibruno.com.

The Di Bruno story is a typical one from 1930, with 2 Italian brothers moving from Italy to Philadelphia via Ellis Island. There they opened the successful Di Bruno Bros. grocery store, but in 1965 the store became primarily a cheese shop. Eventually the sons and other Di Bruno relatives took over the business, and they expanded the products with international gourmet items, and opened new store locations.

Also because of the blog, I discovered and ordered the cookbook Di Bruno Bros. House of Cheese – a guide to wedges, recipes, and pairings. The author is Tenaya Darlington, who also blogs as Madame Fromage.

download
Because of where I live, I have to be my own cheesemonger. My local grocery store does a decent job, but they’re not going to put out cheeses that the bulk of the population won’t buy. So I make purchases when I travel, and order online a lot, as much as my diet allows. French cheeses are my favorites overall, but the world of artisanal cheeses in the US has really grown, which is a fabulous trend.

So the book appealed to me because cheeses are described in delightful prose. I love the names of the chapters, such as ‘The Quiet Ones,” “Vixens” and “The Stinkers.” But also there are recipes associated with some of the cheeses, provided by the Di Bruno Bros. kitchen, and also notes from their professional cheesemongers. So what’s not to love!

All of my favorite cheeses that I mentioned above are in this book, but I also love that they wrote about two of my favorite American cheeses. One is an old standby for my family – Humboldt Fog by Cypress Grove Chèvre, and a recent discovery – Red Hawk by Cowgirl Creamery.

In the introduction, the author writes, quoting a cheesemaker, that “making a cheese with pasteurized milk is like trying to bake a cake with hard-boiled eggs.” Love it.

To get to the point of this post, one cheese in the book especially caught my attention – Foja de Noce – an Italian sheep’s milk cheese that I’d never heard of. It’s wrapped in walnut leaves and aged in mountain caves. Drinks suggested for pairing include Barolo, a pint of amber, or Scotch ale. Hmmmm.

Here is the cheese. It’s a Pecorino, and has a delightful flavor, similar to an aged Manchego. To quote the author, which will give you an idea of her writing style, “it has all the primal whomp of a nutty, aged sheep’s milk cheese, and yet there is so much more going on: a lazy kind of sweetness, a buttery stealth that lingers, a dreamy, woodsy depth.”

The recipe using this cheese was intriguing to me because it’s a tapenade which not only contains olives, which is to be expected, but made with Foja de noce and smoked almonds. I’ve posted on tapenade before on the blog, and I’ve only been familiar with olive-heavy tapenades. So i knew i just had to make it. It was a good excuse to try the cheese, besides.

I’m typing the recipe as it’s written, but please take note below on my changes.

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Sicilian Olive and Smoked Almond Tapenade
from Di Bruno Bros. House of Cheese

1/4 pound Foja de Noce, grated (I crumbled)
1/3 cup smoked almonds (I’m assuming whole almonds)
1/3 cup dry-cured Sicilian olives*, pitted
1 small garlic clove
2 tablespoons lemon juice
2 tablespoons honey
3 tablespoons extra-virgin olive oil

Place all of the ingredients in a food processor.
tape66

Puree until the mixture is finely chopped, about the consistency of pesto. This photo shows the tapenade on its way to become pesto-like in consistency.
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You may need to add a couple tablespoons of water if the paste is too thick. Because I most likely used more olives, no extra liquid was required (see note). Covered, this tapenade will keep in the refrigerator for up to two weeks.

The author suggest serving the tapenade with pita crisps or baguette rounds, and also suggests using it as a spread in a sandwich. Delicious.

I served the tapenade with browned flatbread triangles.
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The recipe states that Pecorino or Parmesan could replace the Foja de Noce.
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* I used Castelvetrano olives, which aren’t dry cured, but they’re the only Sicilian olives I could get my hands on.

note: I’m not going to rant (again) on poorly written recipes, but honestly, 1/3 cup of olives? About four olives fit into my measuring cup and so I gave up and decided to pit them first, then I weighed out 3 ounces. It perhaps wasn’t quite the right ratio, but the end result was delicious nonetheless. The rest of the recipe I followed exactly, because I was so intrigued with the ingredients, especially the smoked almonds and honey.

verdict: I will make this. Over and over again. It’s my new favorite spread.

Double Olive Pasta

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There’s nothing quite like fresh pasta in its many forms. The texture is light and fluffy, and yet still durable to hold up to sauces and fillings.

But I must give credit also to the fabulous world of dried pastas. Whenever I’m shopping at a new store, I grab pastas with unique shapes and also flavors. Just for fun. Who wants to only cook spaghetti and elbow macaroni?

So a while back I was on the Open Sky website, and came across a company that sold gourmet food items called Valois Gourmet. (I hope the link works for everyone.)

There were two that I couldn’t resist buying – olive pasta and sweet potato pasta (not pictured).
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The pasta brand is Morelli, and is an Italian product. The pasta actually contains minced green olives, plus dehydrated spinach – perhaps for a little color.

Check out these pumpkin pie roasted almonds from Valois Gourmet, too! What a great nibble to have around during the holidays.

pumpkin-pie-gourmet-roasted-almonds

In any case, to me, there’s nothing quite like a flavored dried pasta that speaks for itself, which is the case of this variety. Because of the olive flavor, so little else is needed. A little shallot or garlic, a little tomato, some capers, and maybe some extra olives for olive enhancement. And there’s always Parmesan. Simple.

So here’s what I did with this olive fettuccine.

Double Olive Pasta

Olive oil, about 2 tablespoons
3 shallots
1 – 15 ounce can diced tomatoes, well drained*
1 – 8.8 package pasta with olives
Sliced olives, I used a Mediterranean mixture
Capers, optional
Parsley, optional
Toasted pine nuts, optional
Grated Parmesan, optional

Place the olive oil in a skillet and heat over medium heat. Add the shallots and saute them for a few minutes.
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Then add the drained tomatoes.
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Cook the mixture until there almost no liquid remaining in the skillet; set aside.
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Cook the pasta according to directions on the package, which in this case was four minutes.

Have any of you used this handy silicone gadget that keeps boiling water from overflowing? It’s a miracle worker. I think about 4 out of 5 times that I cook pasta the boiling water overflows. And we all know that it’s not that easy to clean up. This product is made by Kuhn Rikon, and it’s called a spill stopper. It comes in two sizes. Just FYI.
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You have two options when you cook dried pasta. Firstly, if you cook it al dente, plan on adding some kind of liquid to the pasta dish once it’s tossed with the tomato mixture. This can be broth, some pasta water, or even cream. The pasta will continue to “cook” and absorb liquid.

Secondly, If you cook the pasta until soft all the way through, plan on tossing the pasta with the tomato mixture and serving immediately.

Once the pasta is cooked to your liking, drain well.
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Add the pasta to the skillet and toss everything together.
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Serve immediately if the pasta is fully cooked. If it isn’t, take about 15-30 minutes to add liquid of choice, and let the pasta soften in the liquid, adding as much liquid as necessary. Then serve.


Sprinkle the pasta with cheese, olives, capers, and parsley, if using any or all of these toppings.

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Normally I would add some cayenne pepper flakes to a similar pasta dish, but in this case, I want to enjoy the olive flavor from the pasta.


* If your canned tomatoes are good quality, make sure to save the tomato juice. If the canned tomatoes are in essentially water, don’t bother.

note: In the summer I would use fresh, peeled tomatoes for this pasta, and probably include fresh basil. But during the other months, canned tomatoes are a wonderful substitute – as long as you buy a high quality canned tomato.

verdict: I was truly impressed with this product! There is definitely an olive flavor. The pasta made for a lovely lunch, but for dinner I’d definitely serve it with some good sausages or pork tenderloin.

Ancho-Spiced Bloody Mary

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As I mentioned in my post yesterday, I was inspired to make an ancho chile pepper infused vodka, by the discovery of Ancho Reyes, an ancho chile liqueur. I wasn’t inspired to make a chile pepper liqueur, but a vodka, on the other hand, was really intriguing to me.

I proceeded to make the ancho, chipotle, and coffee flavored vodka, and waited one week. It was finally time for the unveiling.

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The vodka has a beautiful reddish-brown color to it, and had a nice chile pepper aroma. I decided to keep things simple, and just mix this home-made vodka with a bloody Mary mix I enjoy, which is called Zing Zang.

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So here’s what I did:

Ancho-Spiced Bloody Mary
To make 1 drink

Lime and Salt for the rim, if you like your bloody Marys salted
2-4 ounces of the vodka, strained
Your favorite bloody Mary mix
Spear of jicama, optional
Garlic-stuffed olives, optional

Run a slice of lime over the rim of the glass. Sprinkle some salt in a small plate, and dip the top of the glass into the salt.

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Then add your preferred amount of the ancho-infused vodka.

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Fill up the rest of the glass with the chilled bloody Mary mix. Actually, if you prefer, you can include ice before you begin making the drink.

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For fun, I added a spear of jicama.

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As well as a few jalapeno slices and garlic-stuffed olives.
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verdict: This was a surprisingly successful vodka experiment! The bloody Mary was fabulous. The next time I might add two more chipotle peppers, and definitely include coffee beans. Unfortunately, I can’t think of any other drink that this vodka would be good in, but perhaps some of you have some suggestions?

Tapenade

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Tapenade is a condiment of sorts, made from olives mostly, plus capers. It originates from Southern France, specifically the Provence region, but I’ve seen recipes from nearby Italy that also include anchovies. So once again we have a dish that has many different variations.

I’ve seen tapenade more often made solely with black olives, and it’s really pretty. But today I decided to use up a jar of mixed olives I had leftover from the holidays. I decided also to switch things up a little and use up some sun-dried tomatoes looking very sad in a half-used jar in my refrigerator.

I think I was inspired by my own recipe I served to friends this summer, that I called tapeschetta – essentially a combination of tapenade and bruschetta. Tricky, huh?!!! The combination was just a last minute thing I did because I wasn’t expecting company and had to work quickly. (Which is why the photos on that post are pretty terrible!) But it turned out so good that I haven’t quit thinking about it. I’d love to make it again, but without fresh, good tomatoes, I can’t repeat the recipe until next summer.

So I put this mixture together and now present you with a non-traditional, yet still fabulous tapenade!

Tapenade with Sun-Dried Tomatoes

I jar of mixed, herbed olives, dry weight 7 ounces, well drained
2 tablespoons small capers, well drained
3 tablespoons chopped sun-dried tomatoes, the kind jarred in oil
3 cloves garlic, coarsely chopped
1/2 teaspoon dried thyme
Black pepper

Place the olives and capers in a jar of a food processor. These olives even come pitted!

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If necessary, coarsely chop the sun-dried tomatoes and add them and the garlic to the jar.
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Add the thyme and black pepper. Then add about 1 tablespoon of olive oil; I used the oil from the sun-dried tomatoes.
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Begin processing the olives and other ingredients. You will have to scrape down the sides and repeat with the processing until you get the texture you want.
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I like some texture, but I have seen tapenade that is almost smooth and pasty. It’s just a personal choice.
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I served this tapenade with toasted tortilla strips and a log of goat cheese at room temperature. The addition of sun-dried tomatoes was really nice, although the main flavors are the olives and the brininess from the olives and capers.
tap6

Tapenade can be used on a cheese platter because it’s so good as is on great country-style bread. Just place the tapenade in a little bowl with a spreader.

But I can also see it stuffed under chicken skin, or rolled in veal scallops like rollatini, maybe with some Provolone included. It would also be good as a topping on soups and stews as well. So many options for tapenade!