Menu: "Gourmet Small Plates." My second cooking class went pretty smoothly, thanks to your

Aajay, would you post the recipe for your tapenade?

I like the idea of having tuna in it. What size is a small can? Thanks!

 
Thanks everyone. You'd never believe how nervous I've been about these classes and it helps so much

to have your moral support.

 
Thanks, Pat. The next one is Friday. It's a Valentine's Day menu that I re-read now and think..

What was I (not) thinking? It's too ambitious, but I have a friend who will work for food and she'll be cleaning up as I go. I'll have to make the cake ahead and then demonstrate another one while they're eating dinner. I hope they'll still be awake by the time I get to the custard sauce, LOL.

Coconut Shrimp with Tamarind Ginger Sauce
Cream of Leek and Sorrel Soup
Seared Beef Tenderloin Steak with brandied green peppercorn cream sauce
Garlic-mashed Potatoes
Roasted Asparagus
“Queen of Sheba” chocolate almond cake, served with vanilla-rum custard sauce

 
Tapenade with Tuna

18 anchovy filets with their oil
*20-24 soft black olives, pitted
3-4 cloves garlic, more or less
*4 oz can tuna (or 7 oz drained)
28 capers
1 T dijon mustard, more or less to taste
dash lemon juice

Blend anchovies, olives and garlic till almost smooth with extra olive oil. Add other ingredients and blend til smooth, adding oil as needed to make a thick mayonaise texture.
Olives--I think they meant the wrinkled ones in oil but I find them too strong as well as expensive so use regular pitted olives. I used to use the Italian dark tuna which did come in a small can but now I use any chunk light (not white) tuna. When you drain a 7oz can it's about 4 ounces. I prefer to use tuna in water and add my own extra olive oil as you never know what the canner uses. Enjoy

 
Ya, it was a revelation to me too. It can just be an off-handed remark..or you can

have a pint of melted Haagen Daaz in the frig and spoon some out to let them taste the reassurance that "This ShortCut Has Been Validated By A Chef."

 
The Haagen-Dazs is the critical part. Doesn't work so well with non-premium ice cream. Mouthful of

gums and chemicals.

 
Fantastic, Joe! If I owned a toque blanche, I'd doff it in your honor! I'm betting it won't B long

B4 you have a following of students.

 
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