FEATURED RECIPE

from Cafe Des Amis

LA TAPENADE

Posted: 9/1/2010

INGREDIENTS:

Makes one appetizer
10 ounces of black olives
1/2 ounce/1 tablespoon of anchovies
½ ounce/1 tablespoon of capers
½ ounce/1 tablespoon roasted garlic
1 ½ tablespoons olive oil
1 tablespoon lemon juice

INSTRUCTIONS:

A specialty from the south of France, this recipe will be ready in minutes, with easy-to-find ingredients.

Tapenade needs to have texture and identifiable bits of black olive. Blend the black olives, anchovies, capers and roasted garlic in a food processor for a few seconds, until it becomes chunky and easy to spread. Slowly incorporate lemon juice and olive oil by hand. Adjust the seasoning to taste, if needed. Serve with homemade croutons and sprinkle with Herbs de Provence.

Cook Time:

FEATURED RECIPE ARCHIVES

La Tapenade
by Cafe Des Amis (posted 9/1/2010)

GRILLED DUCK ON POLENTA SQUARES
by Marina Grog & Galley (posted 8/1/2010)

Wood-Fired Salmon With Olive Oil Braised Vegetables
by Trezomare (posted 7/1/2010)

PAN-SEARED HALIBUT WITH SAVORY LEMON CURD, ROASTED STRIPED BEET PUREE, FINGERLING POTATO, LEEK & AND FENNEL HASH...
by Chaz on the Plaza (posted 6/1/2010)

GOAT CHEESESTUFFED ARTICHOKES
by Prime Rib Grill by Hereford House (posted 5/1/2010)

Seared Scallops
by Gaslight Grill (posted 4/1/2010)

Berkshire Bone-In Pork Loin Roast
by Shields Manor Bistro (posted 3/1/2010)

16-Ounce Frenched Double-Cut Pork Chop
by Ophelia's Restaurant & Inn (posted 2/1/2010)

Surf + Turf Burger
by Blanc Burgers + Bottles (posted 1/1/2010)

LINGUINI TOMATO BASIL WITH SALMON PATTIES
by Carlo's Copa Room (posted 12/1/09)

MEE GROB
by Lulu's Thai Noodle Shop (posted 11/1/09)

BRAISED RABBIT WITH POTATO GNOCCHI & SHIITAKES
by Michael Smith Restaurant (posted 10/1/09)

CRAZY ALFREDO
by Cascone's Restaurant (posted 9/1/09)

Minestrone Soup
by Anthony's Restaurant & Lounge (posted 8/1/09)

GREEN TEA BUCKWHEAT NOODLE SALAD
by Nara (posted 7/1/09)

SMOKED GRILLED PORK CHOPS WITH AU GRATIN POTATOES & MUSTARD FRUIT CHUTNEY
by JJ's (posted 6/1/09)

SEAFOOD-STUFFED TILAPIA
by Piropos (posted 5/1/09)

CHICKEN ENCHILADA SOUP
by Kokopelli Mexican Cantina (posted 4/1/09)

TOMATO BASIL SOUP
by Harry's Country Club (posted 3/1/09)

Veau au Citron
by Tatsu Arai (posted 2/1/09)

Chicken Pecan Salad
by Coach's Bar & Grill (posted 1/5/09)

WHAT’S SO GREAT ABOUT THE INGREDIENTS AT INDEPENDENT RESTAURANTS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect..