Tapenade my Whahhhhht?

Get ready to spread your love all over the place with the versatile French based recipe called Tapenade. Don’t know what Tapenade is? Well, I pity the folks who have never experienced this versatile and extremely tasty concoction.

So, it was in the early morning/late evening, oh who am I kidding, it was I thing around 2—3am, I was watching and flipping channels and came across a repeat of Alton Brown’s Good Eats on Olives. Unfortunately, the recipes from this particular show are not on the FN website (I checked!), which is a shame. Sorry FN, but if you repeat shows from years back, better ensure the recipes are still on the site, otherwise, stop repeating them! But no worries, for specific ingredients or measurements, because if you ultimately know the basics, you can pull it off.

This is a No Cook, No Bake and even Non Dairy recipe, but Vegans beware, this does have anchovies. Yes, you can make Olive tapenade without Anchovies, but the taste is not the same if it’s a culinary distinctive taste for the real thing (I’m holding my rants about Veggies and Vegans back right now).

Dictonary.com describes it as:

ta•pé•nade (tä'pə-näd') n. A spread of Provençal origin consisting of capers, black olives, and anchovy’s puréed with olive oil.

My personal Webster’s New World Dictionary of Culinary Arts describes it as:

TA-puh-Nahd; ta-pen-AHD;

A thick paste made of capers, anchovies, olives, olive oil, lemon juice and seasonings from France’s Provence region; used as a condiment, garnish and sauce.

Both are correct, but Dictionary.com doesn’t go further by explaining this is just more than a spread. Tapenade spread is not just for crudités or bread anymore, but can be used in many food applications, especially when it comes to fish. What both neglect to add is what those “Provencial” seasonings are; the seasoning basics include: Garlic, Parsley, Lavender, Chervil, Tarragon etc. Lavender really does give a distinct flavor.

What you should know is that these ingredients are all subjective in the world of culinary adventures in today’s world. I personally like foods in the original origin, however when there is a food that can span other culinary nations, I’m all for “spreading” the knowledge around. Even though France is the country of origin for this amazing spread, the ingredients are so very Mediterranean in origin, which means that multiple countries can claim their own version, which is great for all of us and my Italian twist on things!

Tapenade is not just a spread for crusty bread or appetizer bound. Tapenade is an amazing spread to replace Mayonnaise and/or Mustard for sandwiches, and can also be a great crust for meats, fish and chicken. As Alton Brown put it years ago (It’s not an exact quote),”there ain’t nothing this food can’t go with!”

I recently made a huge batch of Tapenade (Italian Style) and because I made so much, gave half away to my friends/owners of my local bodega. The beauty of Tapenade is that it does last a long time if stored correctly. Up to a year in the Fridge, believe it or not!

My whole point to this post/blog is that you should not be afraid of such a “French/Culinary” food called “Tapenade”. This is the easiest condiment/spread to make. This really for those who are beginner cooks and this recipe should be the standard to general cooking.

Tapenade is such an incredible and easy recipe these days vs. what I remember, w hen I first learned about it. It’s like making Pesto, Salsa, Guacamole, and can be prepared quicker than cooking spaghetti (depending on the olives you get)! If you have 10 minutes or less, you can make homemade Tapenade, provided you have a food processor or blender to make your life easier.

BEWARE: Tapenade has a Strong and Condensed Flavor! A little can go a long way!

My Italian Tapenade Recipe (off the top of my head..All ingredients are approximate…If followed exactly about 10-12 servings or more-this is my guess):

• 1 Pint Alfonso Olives (pitted)
• 1 Pint Sicilian Olives (pitted)
• 3 Cloves-FRESH Large Garlic
• ½ Bunch FRESH Italian Parsley
• ½ Bunch FRESH Basil
• 2 Tsp Small Capers (Salted or in Brine)
• 1 Can or Jar of Anchovies in Olive Oil (Only need about 4-5 anchovies)
• ¼-1/3rd cup Extra Virgin Olive Oil (Note: add by eye…You do not want the mixture to be too wet or too dry.
• S & P to Taste

Optional:

• 1 Tsp Dried Provencal Herbs with Lavender (The lavender brings an amazing distinctive flavor)

So, if you have a Food Processor or Blender, please follow these instructions:

1. Add Olives, Capers, Anchovies, Garlic, and Herbs to food processor, pulse to medium grade chunkiness.
2. Start the the Processor or Blender again with a low setting (or use your “pulse instincts”): Start streaming in Olive Oil slowly until mixture is fully incorporated, but not liquefied or like a hummus/smooth texture. The texture should be slightly chunky.
3. Store in proper locking containers in the refrigerator. Apply to fish or meat marinades, substitute tapenade for Mayo or mustard or just enjoy on a good slice of bread on its own.

Sardines Revisited

When I first started this blog, I posted a quick write up on how I love Sardines (Saltines and Omega 3) and the fact that I think they get a bad rep. I also posted a link to an Alton Brown, Good Eats recipe “Sherried Sardine Toast” that I had not tried out at the time, however recommended to folks who are willing to eat these lovely little fishes.

Well, I took the plunge and tested out this recipe and OH MY TASTE BUDS! The Alton Brown episode was extremely mouth watering, especially if you are a person who loves to eat sardines like me, but at the same time it does not do the justice it really deserves until you taste this wonderful snack/lunch and even more.

I personally had this tasty delight for what I call “Lupper”, the time between a late lunch and supper, which is generally when I eat, as I am not a big breakfast or for that matter a big lunch eater. I mainly see myself as a dinner hound and the occasional over the sink/counter eater.

Not to get off subject, but did you know that there is a difference between Supper and Dinner? Well, there was in my family according to my Nana on my father’s side. Supper was the feast between 4pm and 7pm on holidays and Dinner was any meals eaten a few hours later-between 7-9pm. Now…Don’t have a frenzy, I know this is backwards as the dictionary is Dinner first, then Supper. But hey, I loved my Nana (even though not that educated) and that’s how it was in my family.

So, back to the Sherried Sardine Toast…Again, WOW! I really think, if you are a person who may be a bit squeamish about sardines, to try this recipe out. The toast and the smooth buttery taste of the Avocado; with the initial splash of the sherry vinegar on the tongue really tones down the Sardine fishiness. I even believe that if the canned Brisling Sardines are still not something you want to be adventurous with, try just canned tuna in oil as a starting point. I might even try this with anchovies and add some small capers (not caper berries-but hey this could work too)!

So the pictures I have posted are not exactly the "Toast" the recipe calls for exactly, but at the time, I only had what I had.  So that should tell everyone that you don't necessarily have to have a boule to make this treat.  I used an italian long loaf of bread and cut it in long wedges, which is actually perfect for the snack/appetizer form which will yield 8 smaller slices instead of the bigger 4 the original recipe recommends.  For a more substantial meal, then use a thicker loaf of crusty bread as stated.

So, be adventurous for the rest of this month! This recipe is perfect for a Snack, Appetizer and if you are like me, perfect for “lupper” and a late night snack!  Just keep in mind, this is a recipe that does not store for more than the day you prepare it. Yes, you can make half (the toast should be prepared as you serve it)  for the early part of the day, but best make and eat the next half before the day ends.

Click for Original Recipe Link

Corn & Shrimp Chowder: Completely on the Cheap!

I was sitting on the couch the other day on my computer; it was about 5pm when the local news was starting up. Usually at this time, I end up doing the dishes, as the local station I watch has 3 half hour sessions and each generally triplicates all the top stories that were aired at noon time (remember, I’m still not working). So doing chores for the first session isn’t a huge deal as I can catch up on the next 2 until World News with Diane Sawyer (whom I love as much as seeing/listening to Charlie Gibson and RIP Peter Jennings).

 

So, my local NYC station I watch does have a “local eats” segment (I think it’s the 5:30-6 show), which I sometimes find interesting. This particular day, it was about a restaurant in I think Brooklyn (wasn’t really paying attention to the area or restaurant for that matter) that makes exceptional Corn Chowder with Shrimp.

 

So that gave me an idea…and a major craving! ;). Most of my food exploits come from cravings, just so you all know!

 

Now, I love chowders, all kinds of chowders, but give it to me thick! Like NE Clam Chowder…Thick as Thieves or a Rich and succulent Lobster Bisque! My feelings and cravings for this is either the New Englander in me or the fact that I love dairy and white foods which are not all that healthy if you eat it on a regular basis (which I don’t anymore), but to me this kind of food is my sweet tooth and it is hard to turn away when put in front of me.

 

I’ve seen and eaten many “Chowda” recipes in my day, TV definitely has given overkill and restaurants are not as authentic as they claim to be. I must admit that Chowder Soups don’t necessarily have to be thick as what I was used to, but to me “Chowda” has to be rich in something and that is still a Dairy Product. Though, I will admit, if you want to trim the dairy, to maintain the richness and even thickness, a starch is necessary in my book, like using potatoes as a thickening agent as well as an overall chunky ingredient with much less dairy.

 

To get back to the news story I was half paying attention to. The story focused on a Corn/Shrimp Chowder recipe. I haven’t had corn chowder in so long and seeing the soup on TV gave me such a craving. So, I decided I needed to make Corn Chowder with Shrimp!

 

The killer here is that I don’t have a lot of money these days and even though those will say corn chowder is cheap to make, and it really can be, the bottom line is that you still have to plan to make this recipe, because when you buy the required ingredients, you have a lot left over (ingredients and final product) which may or may not store well for a long period of time, which ends up costing more if you don’t use them in another planned recipe or freeze.

 

I looked on the internet and found really great recipes for Corn Chowder and found one that I could definitely modify for really cheap eats and still have great taste and NO LEFT OVER INGREDIENTS (well the Half and Half can be used for Coffee)!

So if you have a craving for Corn Chowder with Shrimp, I have a great and cheap recipe for you! It only costs about 5-7 bucks for 4-6 servings (NYC Costs-other USA areas it’s probably even cheaper). If you are single or a college student looking to impress, this is an extreme bargain, as you can freeze 2 -3 servings for about 6 months!

Keep in mind, if you don't want the Shrimp, you can omit it.  This recipe is modified from another, which means, you can modify mine or the original recipe I used as a base.  I encourage everyone, that no recipe is set in stone and that you CAN make it your own and make it work based on any circumstance.  This Post is intended to show those who think they must follow a recipe step by step and think they cannot afford the ingredients that they can make a positively great recipe, on a budget by modification to their means.

So here is the link to the Original Recipe I modified from: Creamy Corn Chowder

Cheap Eats: Corn Chowder-Just the Basics-By Have A Seat

Serves 4 to 6.

Ingredients:

• 2 tablespoons butter
• 1 Medium White onion Chopped Finely
• 1 pound potatoes (about 3 medium), peeled and diced into 1/2-inch-thick pieces
• 4 cups Canned Corn (not Creamed Corn), Approx 3-4 – 15oz Cans ( I used 3 cans)
• 3 bay leaves (Dried) If Fresh 2 bay Leaves
• Juices/Water from 2 ½ Cans of Canned Corn (keep in mind the juice has salt in it)
• 2 Cups Water
• 1 ½ cups Half and Half
• ¼ Tsp Cayenne Pepper
• Salt and pepper
• 1 Can “Tiny” Shrimp

Instructions:

1. In a large saucepan, melt the butter over medium-low heat. Add onions and cook, stirring occasionally, until the onion start to soften, about 5-10 minutes. Stir in the potatoes, 2 cans of the corn, bay leafs, and 2 Cups Water.
2. Bring the mixture to a boil, then reduce the heat and keep it at a simmer for 10-15 minutes, stirring occasionally (Timing really depends on how thick your potato cubes are).
3. Puree the 3rd can of corn and half and half in a blender or food processor, and then stir it into the soup. Simmer the soup until it thickens slightly, 5 to 10 minutes. Then add Cayenne Pepper to Taste and Canned Tiny Shrimp and simmer for another 2-3 minutes. Remove the bay leafs (optional) and add salt and pepper to taste.

I swear it was not a "Dis"

Ok, most of you read my blog: Food Traditions-Bodega Style and may have thought based on my comments in the 3rd paragraph regarding my sister's diet, I dissed her in some way or another.

Sorry if my comments alluded to that, but I never meant to "dis" her in any way. My sister is a vegetarian as well as her boyfriend. I fully respect their dietary choice and if you asked them personally, I always, when planning a feast consider them more than the meat eaters in the family or the desire of friends or my appetites.

It just so happened that I mentioned her in a sugary sense.  My sister loves sweets more than an I and I was only reflecting the fact that I knew that she would not want to be tempted by sugar and if I did tempt her, it should be more organic and vegan in nature as a better option.  Not that she would refuse any sweet offerings from me in any sense, I understand that she would rather refrain and go for a healthier version if offered.

The fact that my sister is a vegetarian (will eat fish occassionally), comes as a great challenge to me as a cook.  For a person who always learned to cook meat and meat based recipes, I now have to learn to cook those same family recipes without a poultry or meat base for her and her bo.  I have welcomed this challenge and I hope that in past menus for them, I have succeded to thier food enjoyment.

As a sister, I am proud that she has stuck to her beliefs in food in general. I may be a meat eater, but what my sister has educated me over the years is to understand my food and the food I cook and respect those who choose not to eat meat.

In many years past, vegans and vegetarians were thought of as wacky, free being, communal folks but in today's world, they are exactly what people should be (well maybe not so communal). The rest of us are only slowly learning this through the media in which we are so drawn to and rely on. That's a sad and sorry means to learn something that should be inherent.

Those vegetarians, vegans and macro biotic in years past were so way ahead of the game when it comes to wanting to live a full and healthily life. Being eco friendly and appreciate what mother earth gives them.

We as a crazy American society are just learning what the food we eat, does to our body. I for one do admit that I am not the perfect eater. Again, I love meat, but that does not mean I don't care about the meat I do eventually eat and do not care about my ultimate health.

I've seen the documentaries on the slaughter houses, the mis treatment of animals, but what is at the most injustice is the corporations that are controlling what and how we eat. It is time for us to take back control. The movie/documentary that really opened my eyes was Food Inc. This was a turning point for me as I learned with all the technology we have, we as the consumer should speak up by purchasing the right foods. By purchasing the foods we know where it comes from.

Please start to buy Organic, Pasture Fed and Bred and Free Range.  Add more veggies and whole grains to your dietary appetites. You will live happier and longer and most likely keep you away from the hospital.

Saltines and Omega 3

Now, I grew up eating Sardines, so they don't skeeve me out and I feel bad for those folks who can't seem to get past the little critters.  They are so tasty!  What I didn't know was that Sardines are rich in Omega 3's, which made me feel even better about eating them.

My favorite way to eat sardines is with saltine crackers. Simple, delicious and as plain as can be.  I only buy one kind of Sardine...Brisling-2 Layer in Olive Oil.  That's the only way to go.

I was watching Alton Brown on the Food Network a few weeks back. The episode was about those funny little fish called "Sardines". He had this one really amazing recipe with Avocado and Grilled toast that just made my mouth water -- Sherried Sardine Toast.  I haven't made this recipe yet, but I must admit, I keep thinking about it...

So for the folks out there afraid of little fishies...Try out the recipe above or go with my favorite standby-Saltines and Sardines.