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. Tapenade 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, drained 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, optional 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. desired. 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 Treats 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 taste 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 as needed 2 tablespoons red wine vinegar, or more to taste 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 40B 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 GEORGIA MAGAZINE
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