Tapenade Butter Food

TAPENADE

Steps:

• Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

TAPENADE

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

TAPENADE

Steps:

• Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

TAPENADE GOAT-CHEESE CRACKERS

Steps:

• In a food processor or in a large bowl with a pastry blender pulse or blend flour and salt. Cut butter into small pieces. Add butter to flour mixture and pulse or blend until mixture resembles coarse meal. Measure 1/3 cup goat cheese, reserving remainder for serving, and break into small pieces. Add cheese to flour mixture and pulse or blend until mixture just begins to form a dough. Halve dough and roll out each half between sheets of parchment paper into a 12- by 10-inch rectangle (about 1/8 inch thick). Chill rectangles in parchment on baking sheets until firm, about 30 minutes.
• Preheat oven to 375°F. Transfer 1 rectangle of dough on baking sheet to a work surface and remove top sheet of parchment. Working quickly and using a ruler as a guide, cut rectangle into 1 1/4-inch squares without separating squares. (If dough becomes too soft to work with, freeze or chill on parchment and baking sheet until firm.)
• Bake crackers on parchment and baking sheet in middle of oven until golden, 15 to 20 minutes. Cool crackers on parchment on a rack. (Crackers will continue to crisp as they cool.) Cut and bake more crackers with remaining rectangle of dough. With a spatula carefully remove crackers from parchment. Goat-cheese crackers may be made 5 days ahead and kept in an airtight container at room temperature.
• Spread crackers with reserved goat cheese at room temperature and top with tapenade.

TAPENADE

Steps:

• Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.

TAPENADE BUTTER

Steps:

• Mix unsalted butter, sun-dried tomatoes, Kalamata olives, anchovy fillets, and capers in small bowl. Season to taste with salt and pepper. Transfer tapenade butter to sheet of plastic wrap. Using plastic wrap as aid, form tapenade butter into 1-inch-diameter log, wrapping plastic tightly around log. Chill tapenade butter until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Cut log crosswise into 1/4- to 1/3-inch-thick slices.

GRILLED LAMB CHOPS WITH TAPENADE BUTTER

Steps:

• Heat grill to high.
• Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
• TAPENADE BUTTER:.
• Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
• Yield: about 1 1/2 cups Tapenade Butter.

TAPENADE SAUCE

Steps:

• In a small saucepan, combine the vermouth and shallots.
• Simmer until liquid has reduced to 1/4 cup, about 10 minutes.
• Strain and discard solids.
• Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.
• Reduce to low and gradually add the butter, whisking until just melted.
• Whisk in the tapenade.
• Season.

BEST TAPENADE EVER

Steps:

• In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
• Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.