|
The recipes below are classic Chef Paul recipes from Holiday Barrel.........................
Green Olive Tapenade
1 32 oz jar green olives, strained
1 red bell pepper, roasted
2 tablespoons tahini paste
1/4 cup olive oil (use a nice extra virgin olive oil)
Blend all ingredients well in a food processor while drizzling in a steady stream of oil.
Eggplant Caviar
1 eggplant
1 onion
1 green bell pepper
2 tablespoons red wine vinegar
2 tablespoons oregano
2 tablespoons basil
2 tablespoons thyme
2 garlic cloves
3 small tomatoes
1/2 cup olive oil
Chop eggplant, onion, tomatoes, garlic and pepper. Heat oil in saute pan. Add chopped veggies to pan and sprinkle with vinegar and herbs. Cook on medium low until soft and much of the moisture has been removed. Blend in food processor and serve with crostini.
Baked Artichoke Spread
12 oz. cream cheese
1 cup mayonnaise
1 cup parmesan cheese
1 teaspoon garlic, minced
1 tablespoon dill weed, chopped
1 teaspoon lemon juice
1 13 & 1/2 oz can artichoke hearts
Belnd all ingredients together in a food processor, being careful not to over blend the artichoke hearts. Pour into an oiled earthenware dish and bake at 375 degrees F for 15 - 20 minutes or until bubbly.
Enjoy!
|
Lowden, Washington 99360
