Re: Of Hackberry wood and pork ribs...

In article
<wildbilly-39D63A.08022513072010@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx>,
Billy <wildbilly@xxxxxxxxxxxx> wrote:

Tapenade Niçoise

1 1/2 cups black olives, pitted
3 tablespoons fresh parsley, chopped
1 clove garlic, minced
1/2 teaspoon pepper
2 tablespoons anchovy paste
2 tablespoons capers
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
toasted baguette, sliced

In a blender or food processor, combine olives, parsley, garlic, pepper,
anchovy paste, capers and mustard. Blend well. With machine running,
drizzle
in lemon juice and olive oil. Taste and adjust seasoning if necessary,
but
you probably won't need more salt. To serve, spread generously on slices
of
toasted baguette. Offer a dish of celery with it.

Makes about 2 cups.

Keeps well in refrigerator for a week or frozen for 3 months.
--
- Billy

Sounds good Billy, thanks!
I've combined olives and anchovies before, including in this sauce.
It's a match made in heaven!

I generally cook canned anchovies with garlic and olive oil to make my
own "anchovy paste" as the start to a sauce.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
 Only Irish  coffee provides in a single glass all four  essential food groups: alcohol, caffeine, sugar  and fat. --Alex Levine
.

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