140. Tapenade p.890

140. Tapenade p.890

No recipe is online for this one.
I’m never sure what to do with tapenade. I like it, but it’s far too salty to eat all on its own. I’ve used it as an accompaniment to grilled meats and fish, served it with cheese, spread it on sandwiches, or used it as an accent to hummus, [...]

15 January 2008 | Sauces and Salsas, The Book | 5 Comments
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72. Tuna Empanaditas p.37

72. Tuna Empanaditas p.37

The recipe
These bite sized party favours are built with the duct tape of the home entertaining wold: puff pastry. A filling of oil-packed tuna, pimientos, capers, and onion is added to rounds of puff pastry, which are folded into semicircles and crimped. They can be frozen at this point, and baked whenever your heart desires.
The [...]

7 August 2007 | Hors D'Oeuvres & First Courses, The Book | 4 Comments
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21. Olive and Eggplant Spread p.11

21. Olive and Eggplant Spread p.11

the recipe
This was a great appetizer, it’s basically a tapenade cut with roasted eggplant. I love eggplant, and I love olives, together they’re even better. Eggplant dips naturally tend to turn out a kind of grey-brown that’s not the most inviting. The olives helped it turn a delightful shade of purple with a nice lustre. [...]

1 April 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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7. Colombian Chicken, Corn, and Potato Stew p. 370

7. Colombian Chicken, Corn, and Potato Stew p. 370

the recipe
This is a stew is thick and rich. I made it in the middle of July. What was I thinking? It may have gone something like:
me: I feel like chicken.
ME: But it’s hot out, and your apartment is already 35 degrees.
me: Don’t people in hot countries eat chicken?
ME: You’re right, it’s hot in Columbia… [...]

11 March 2007 | Poultry, The Book | Comments Off
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