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Need interesting ideas for using Black Olive Tapenade, other than general pasta dishes, sandwiches,
- Thread starter meryl
- Start date
music-city-missy
Well-known member
Okay, here are a few
~ stuff under the skin of chicken breasts and roast
~ roll out a sheet of puff pastry and spread with the tapenade and roll up like palmiers or pinwheels. Refrigerate. The slice and bake on parchment. Can also add cheeses and Italian meats but don't make too thick of a layer.
~ same thing but use phyllo - fold up like traditional tiropitas or roll in thin little cigars. Can make a feta and egg mixture like tiropitas and add the tapenade
~ mix with finely chopped cucumber and crumbled feta and use to fill cherry tomatoes
~ mix with softened butter and served as a spread with warm bread instead of regular butter
~ I've actually even flattened out bread dough into a rectangle like you would for cinnamon swirl bread and spread it with tapenade and then rolled it up tightly and tucked the ends. Let rise and bake. And I've seen an restaurant do this and slice them before rising - like cinnamon rolls, brush with garlic butter and top with parm and bake.
~ stuff under the skin of chicken breasts and roast
~ roll out a sheet of puff pastry and spread with the tapenade and roll up like palmiers or pinwheels. Refrigerate. The slice and bake on parchment. Can also add cheeses and Italian meats but don't make too thick of a layer.
~ same thing but use phyllo - fold up like traditional tiropitas or roll in thin little cigars. Can make a feta and egg mixture like tiropitas and add the tapenade
~ mix with finely chopped cucumber and crumbled feta and use to fill cherry tomatoes
~ mix with softened butter and served as a spread with warm bread instead of regular butter
~ I've actually even flattened out bread dough into a rectangle like you would for cinnamon swirl bread and spread it with tapenade and then rolled it up tightly and tucked the ends. Let rise and bake. And I've seen an restaurant do this and slice them before rising - like cinnamon rolls, brush with garlic butter and top with parm and bake.
Lovely as a topping on pork chops.
http://sidewalkshoes.blogspot.com/2009/06/juicy-pork-chops-with-black-olive.html
http://sidewalkshoes.blogspot.com/2009/06/juicy-pork-chops-with-black-olive.html
Toss with hot boiled new potatoes. And check out these Smashed Potatoes with Olive Tapenade.
http://cooknkate.wordpress.com/2009/06/15/smashed-potatoes-and-olive-tapenade/
http://cooknkate.wordpress.com/2009/06/15/smashed-potatoes-and-olive-tapenade/
It's great in place of caviar on these corn madeleines with sour cream
Fresh Corn Madeleines with Sour Cream and Caviar
Servings: Makes about 36 hors d'oeuvres.
1 tablespoon unsalted butter, melted, plus additional for brushing molds
1/3 cup yellow cornmeal (not coarse)
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
1/3 cup well-shaken buttermilk
1/2 cup corn (from 1 ear), chopped
For topping
1/3 cup sour cream
50 g caviar (1 3/4 oz; preferably sevruga)
Garnish: chopped fresh chives
Special equipment: a madeleine pan with 20 miniature (1/2-tablespoon) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)
Make madeleines:
Preheat oven to 400̊F. Brush molds with some melted butter.
Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
Top madeleines:
Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.
Cooks' note:
Madeleines (without topping) are best when made no more than 6 hours ahead. Once cooled, keep in an airtight container at room temperature.
Pat’s notes: Tasty. Sometimes I use creme fraiche in place of sour cream, and black olive tapenade instead of caviar.
http://www.epicurious.com/recipes/food/views/106997
Fresh Corn Madeleines with Sour Cream and Caviar
Servings: Makes about 36 hors d'oeuvres.
1 tablespoon unsalted butter, melted, plus additional for brushing molds
1/3 cup yellow cornmeal (not coarse)
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
1/3 cup well-shaken buttermilk
1/2 cup corn (from 1 ear), chopped
For topping
1/3 cup sour cream
50 g caviar (1 3/4 oz; preferably sevruga)
Garnish: chopped fresh chives
Special equipment: a madeleine pan with 20 miniature (1/2-tablespoon) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)
Make madeleines:
Preheat oven to 400̊F. Brush molds with some melted butter.
Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
Top madeleines:
Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.
Cooks' note:
Madeleines (without topping) are best when made no more than 6 hours ahead. Once cooled, keep in an airtight container at room temperature.
Pat’s notes: Tasty. Sometimes I use creme fraiche in place of sour cream, and black olive tapenade instead of caviar.
http://www.epicurious.com/recipes/food/views/106997
Goat cheese and sundried tomato tartines...but go easy on the goat cheese
http://www.epicurious.com/recipes/food/views/105579
http://www.epicurious.com/recipes/food/views/105579