Revenue tapenade of black olives and dried figs (pate)
I'd seen some recipes for tapenade on some blogs and I was very curious to prepare it. She seemed very simple to make and would be perfect for the party two years of Ducs Amsterdam I was planning.
Moreover, had acquired my new toy kitchen, a processor Magimix, and it was a good opportunity to put it on the wheel. Incidentally, I recommend this processor or equivalent, an acquisition with which I am very pleased.
I chose to prepare for the party one black olive tapenade and fig and green olives lobster buffet orlando and artichokes, both David Lebovitz and a Humus Tahini Flavia Pantoja's Simply Delish. The processor was very well used and three dishes were a success. Publish three recipes here and decided lobster buffet orlando I would start with black olive tapenade and fig.
The tapenade is a dish that is based on olives, lobster buffet orlando capers and olive oil. The main ingrendiente is the olive. The ingredients are finely chopped, crushed or processed and the oil is added to form a slurry. Also, some items may be added varying by region, including lobster buffet orlando garlic, lobster buffet orlando anchovies, lemon juice or brandy.
I followed the appointment of David Leovitz, Carrie Brown recipe, and added to the dried figs tapenade, plus garlic and lemon juice. The result was phenomenal! It's amazing how the fig blends well with the black olives.
One secret to this dish is preprá it with at least one day in advance and for the flavors to harmonize and develop, tip the author of the recipe. And it really makes a difference. I tasted it goes like that prepared (one day before what would serve it) and was great, but it was amazing how much the flavor of the dish enriched from one day to another.
Ingredients: 1/2 cup (90 g) of figs secs without the wire 3/4 cup (80 ml) water 1 cup (150 g) of drained lobster buffet orlando black olives and chopped (use the best quality you can) 1 1 / 2 tablespoon sudo lemon 2 tablespoons of mustard grain 1 small garlic clove peeled 1/2 tablespoon capers, rinsed, drained and squeezed to get dried rosemary 1 teaspoon chopped fresh thyme or tea . (I used thyme) 1/2 cup (150 ml) olive oil extra virgin olive oil salt black pepper, if nescessário lobster buffet orlando
Preparation: In a medium saucepan, cook the figs with water in very low heat without letting the water boil for about 30 minutes until they are very soft. Strain and reserve the liquid. If using a processor: lobster buffet orlando Place the processor olives, figs, lemon juice, mustard, garlic, capers and fresh herb (rosemary lobster buffet orlando or thyme) and pulse to create a thick / consistent paste. Go put the olive oil gradually until it reaches a smooth consistency and taste. Season with pepper and if necessary, salt. If you want less conistente lobster buffet orlando folder, use a little lobster buffet orlando of the cooking water Fig. If you do manually in a mortar: pestle crush the olives lobster buffet orlando with mustard, garlic, capers and fresh herb (rosemary or thyme). Then place the figs and knead. Once you're a folder, add sudo lemon, olive oil and season with pepper and, if necessary, salt and cooking water Fig.
Carla Duclos says:
March 15, 2010 at 11:10 pm
Hi Elio,
Ana Carol Crocks says:
Hi Carla, also did your banana cake with oats. Girl, what's that?? I aaaaaaaaaaaaaaaaamei! Not to mention that it is very thin, chiquérrimo! To get an idea u just did and I alone have eaten half the cake! When people arrive here from home, guess I will not have anything! Tomorrow I'll do it again, but I will double the recipe. Kisses
Marcus Muniz says:
hi, this recipe too, never made Tapenade, and I'm wondering after reading this wonderful recipe. The cause I've never done Tapenade?? I'll make sure as fast as possible!! I have to try this wonder!
Reply
Thank you! How nice it is enjoying the blog.
Dried figs are dried figs. Now is not the dry green figs that we also have in Brazil and ate like candy, is the dried ripe fig. Here's a photo that I thought might help: http://fiuol.com.br/folha/comida/images/0800988.jpg
Proof yes you will not regret it. If you do, then tell me what you think.
Tapenade prepared the dried figs, for a dinner with friends, everyone loved it, it was delicious, I will indicate your blog because they want the recipe. lobster buffet orlando I'm a fan of your blog is really cool and you must be a wonderful person.
[...] Already prepared here in his home, not only worked as love. The tapenade of black olives and figs it is already also made the tapenade of green olives and artichokes, delicious, and my husband [...]
[...] Post this recipe tapenade of green olives and artichoke tapenade when I published here for the
I'd seen some recipes for tapenade on some blogs and I was very curious to prepare it. She seemed very simple to make and would be perfect for the party two years of Ducs Amsterdam I was planning.
Moreover, had acquired my new toy kitchen, a processor Magimix, and it was a good opportunity to put it on the wheel. Incidentally, I recommend this processor or equivalent, an acquisition with which I am very pleased.
I chose to prepare for the party one black olive tapenade and fig and green olives lobster buffet orlando and artichokes, both David Lebovitz and a Humus Tahini Flavia Pantoja's Simply Delish. The processor was very well used and three dishes were a success. Publish three recipes here and decided lobster buffet orlando I would start with black olive tapenade and fig.
The tapenade is a dish that is based on olives, lobster buffet orlando capers and olive oil. The main ingrendiente is the olive. The ingredients are finely chopped, crushed or processed and the oil is added to form a slurry. Also, some items may be added varying by region, including lobster buffet orlando garlic, lobster buffet orlando anchovies, lemon juice or brandy.
I followed the appointment of David Leovitz, Carrie Brown recipe, and added to the dried figs tapenade, plus garlic and lemon juice. The result was phenomenal! It's amazing how the fig blends well with the black olives.
One secret to this dish is preprá it with at least one day in advance and for the flavors to harmonize and develop, tip the author of the recipe. And it really makes a difference. I tasted it goes like that prepared (one day before what would serve it) and was great, but it was amazing how much the flavor of the dish enriched from one day to another.
Ingredients: 1/2 cup (90 g) of figs secs without the wire 3/4 cup (80 ml) water 1 cup (150 g) of drained lobster buffet orlando black olives and chopped (use the best quality you can) 1 1 / 2 tablespoon sudo lemon 2 tablespoons of mustard grain 1 small garlic clove peeled 1/2 tablespoon capers, rinsed, drained and squeezed to get dried rosemary 1 teaspoon chopped fresh thyme or tea . (I used thyme) 1/2 cup (150 ml) olive oil extra virgin olive oil salt black pepper, if nescessário lobster buffet orlando
Preparation: In a medium saucepan, cook the figs with water in very low heat without letting the water boil for about 30 minutes until they are very soft. Strain and reserve the liquid. If using a processor: lobster buffet orlando Place the processor olives, figs, lemon juice, mustard, garlic, capers and fresh herb (rosemary lobster buffet orlando or thyme) and pulse to create a thick / consistent paste. Go put the olive oil gradually until it reaches a smooth consistency and taste. Season with pepper and if necessary, salt. If you want less conistente lobster buffet orlando folder, use a little lobster buffet orlando of the cooking water Fig. If you do manually in a mortar: pestle crush the olives lobster buffet orlando with mustard, garlic, capers and fresh herb (rosemary or thyme). Then place the figs and knead. Once you're a folder, add sudo lemon, olive oil and season with pepper and, if necessary, salt and cooking water Fig.
Carla Duclos says:
March 15, 2010 at 11:10 pm
Hi Elio,
Ana Carol Crocks says:
Hi Carla, also did your banana cake with oats. Girl, what's that?? I aaaaaaaaaaaaaaaaamei! Not to mention that it is very thin, chiquérrimo! To get an idea u just did and I alone have eaten half the cake! When people arrive here from home, guess I will not have anything! Tomorrow I'll do it again, but I will double the recipe. Kisses
Marcus Muniz says:
hi, this recipe too, never made Tapenade, and I'm wondering after reading this wonderful recipe. The cause I've never done Tapenade?? I'll make sure as fast as possible!! I have to try this wonder!
Reply
Thank you! How nice it is enjoying the blog.
Dried figs are dried figs. Now is not the dry green figs that we also have in Brazil and ate like candy, is the dried ripe fig. Here's a photo that I thought might help: http://fiuol.com.br/folha/comida/images/0800988.jpg
Proof yes you will not regret it. If you do, then tell me what you think.
Tapenade prepared the dried figs, for a dinner with friends, everyone loved it, it was delicious, I will indicate your blog because they want the recipe. lobster buffet orlando I'm a fan of your blog is really cool and you must be a wonderful person.
[...] Already prepared here in his home, not only worked as love. The tapenade of black olives and figs it is already also made the tapenade of green olives and artichokes, delicious, and my husband [...]
[...] Post this recipe tapenade of green olives and artichoke tapenade when I published here for the
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