Georgia Magazine - April 2017 - 40B
Tapenade is a cinch to make if
you have a food processor. Otherwise, good knife skills will be needed. This recipe is based on one by famous Chef Wolfgang Puck and leaves
out the anchovy-which is traditional
in tapenade, but there's enough saltiness, and a lot of people don't like
them-and the basil, both of which
you may add back if you wish. Also,
the amount of olive oil is reduced
and the garlic is doubled.
1 cup Niçoise olives, pitted
1 cup kalamata olives, pitted
1 cup assorted Greek olives, pitted
1/2 cup sun-dried tomatoes packed in oil,
2 tablespoons capers
1 clove garlic, peeled, or to taste
1 tablespoon fresh Italian parsley
1 tablespoon thyme leaves
1 tablespoon oregano leaves
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste,
Thinly sliced French bread
In the jar of a food processor fitted with a steel blade, place olives,
sun-dried tomatoes, capers, garlic
and fresh herbs. Pulse until chopped
and blended but not totally smooth.
Add olive oil. Season to taste with
pepper, if desired. Remove tapenade
to a covered container and refrigerate. Serve with French bread. Makes
about 3-1/2 cups.
When cooled completely, refrigerate until serving time. To serve, cut
into 4-inch squares, then cut those in
half and arrange on a plate. Makes
about 32 bars.
Athens-based Epting Events provides a dinner spread at the MadisonMorgan Conservancy's Derby Day,
set for May 6. The catering company's
easy-to-make cereal-based treats are
a Derby Day favorite.
"Having an old-fashioned, handcranked grinder prompted its use to
make this version of my great-grandmother's pimiento cheese, which includes hard-boiled egg," says writer
Jane Garvey. "Of course, one may
use a grater or a food processor, but
the texture will be slightly different.
Make it the day before so flavors can
develop. Resist adding mayonnaise
so nothing compromises food safety.
Serve it at room temperature."
Bourbon Brown Butter Rice
Butter for preparing the pan, plus 1/2 stick
(1/4 cup) salted butter
1/4 teaspoon cinnamon
1 (10-ounce) bag marshmallows
2 tablespoons bourbon
Pinch of salt
5-1/2 cups crispy rice cereal
Generously butter an 8x8-inch
baking dish. In a saucepan, brown
the 1/2 stick butter and stir in the cinnamon and marshmallows. When the
marshmallows have melted completely, stir in bourbon and salt. Stir in the
rice cereal and combine thoroughly.
Press mixture into prepared pan
and sprinkle more salt on top, if
Katherina Nuber Christoph's
Old-Fashioned Pimiento Cheese
1 pound hoop cheese
2 tablespoons diced red onion, or more to
1/2 cup piquillo peppers or other red
peppers in oil, drained
2 hard-boiled eggs, peeled
1 tablespoon oil from the peppers, or more
2 tablespoons red wine vinegar, or more
Georgia Grown spotlight recipe
This savory recipe pairs well with beef,
chicken, pork or fish. The mushrooms make a
great topping for bruschetta.
Creamed Pecan Truffle Mushrooms
Courtesy of Georgia Grown
Combine butter and pecan oil in a skillet over medium heat. Add shallot and cook 2-3 minutes until soft.
Add mushrooms. Stir and let simmer until soft. Season
with salt and pepper. Add cream. Increase heat and
boil until thickened, stirring often, about 5 minutes if
you plan to use this as a sauce, or 10 minutes, if you
are using it as a topping for bruschetta. Finish with
COURTESY GEORGIA GROWN
1 tablespoon butter
1 tablespoon pecan oil (or 1 additional tablespoon butter)
1 tablespoon chopped shallot
1 (8-ounce) package sliced mushrooms
Salt and pepper, to taste
1/2 pint heavy cream
2 tablespoons pecan truffle oil
pecan truffle oil. Note: You can purchase pecan truffle
oil from Pecan Ridge Plantation in Bainbridge; see
pecanridgeplantation.com for retail locations. Yields 1
to 1-1/2 cups.
Visit Georgia Grown's website, www.georgiagrown.com, for
information on farms and producers across our state.
More online at www.georgiamagazine.org