Ruth Reichls Tapenade Super Easy And Elegant Food

TAPENADE

Steps:

• Press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items.
• Put the rest of the ingredients into a food processor and process into a finely chopped paste.
• Put in a bowl and mix in the garlic, lemon juice and olive oil well.
• Serve with bread slices.

RUTH REICHL'S GOUGERES (YUMMY CHEESE PUFFS!) GREAT FOR HOLIDAY!

Steps:

• Preheat oven to 375 degrees.
• Combine the water, butter and a teaspoon of the salt into a sauce pan and bring to a boil, stirring until butter melts.
• Remove from heat, let cool slightly, stir in flour, and mix well.
• Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan and remove from heat.
• Stir in eggs, one at a time until well combined.
• Add the diced cheese, the remaining 1/2 teaspoon salt and pepper, stirring well.
• Drop the dough by rounded tablespoons onto a well buttered baking pan. Smooth the top and sides of each gougere with a knife and sprinkle with the grated cheese.
• Bake in batches for 25 minutes or until puffed and golden.

TAPENADE FROM THE SILVER PALATE COOKBOOK

Steps:

• Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
• With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
• Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.

SHORTBREAD

Steps:

• Put a rack in the middle of the oven and preheat to 375 degrees F.
• Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. Sift flour over butter mixture and blend until a soft dough forms.
• Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces.
• Bake shortbread until edges are golden, about 15 minutes.
• Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer to a rack to cool completely.
• Keeps in an airtight container at room temperature for up to 1 week.