People sometimes add brandy and herbs. We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements. To allow us to provide a better and more tailored experience please click "OK". Sign Up. Travel Guides. Videos Beyond Hollywood Hungerlust Pioneers of love. Alex Ledsom. They are traditionally olive-based though named after capers. They are loved in Southern France but originally come from Italy. Swirl it into a simple soup.
Dress a bowl of pasta. Use a little pasta water to loosen it up. Another pasta idea? Rub it under the skin of your next roast chicken. Roast some potatoes in the same pan to catch the olive-y drippings. Mix the tapenade into softened butter and spread on grilled sweet corn.
Sprinkle with chives. This move will change your life. Take some of that softened tapenade butter and place it on a sheet of plastic wrap or parchment and roll it out into a 1- to 2-inch thick log and chill to harden. Cut slices to set on top of grilled or seared meats or fish.
The heat from the meat will melt the butter, creating a delicious sauce as it mixes with the juices from the meat. Especially if you're making homemade pizza, just spread some tomato sauce over the dough, spoon some tapenade chunky is better for this, I think over and sprinkle with julienned red onion. Pasta: Same as pizza. Stir some tapenade into your red sauce the plainer, the better, so the flavors of the tapenade aren't lost and toss with hot noodles. Mayonnaise: If you've ever had a muffuletta, you know that olives are great on sandwiches.
Mixing some tapenade in with the mayo is a simple way of having a muffuletta-style experience without having to travel to its native New Orleans. Salads 1: And speaking of sandwiches, all of your sandwich salads, like tuna salad, chicken salad, egg salad, they'd all benefit from a spoonful of tapenade stirred in.
Or, save yourself the trouble and use the tapenade mayo from above when you make the salad in the first place. Salads 2: And speaking of salads, think of any kind of non-sandwich salad — green salad, pasta salad, potato salad — and just before you dress it, stir some tapenade into the dressing, whether it's mayo or a vinaigrette. Eggs: Tapenade and eggs are a great combo in just about any form.
Just remember that the tapenade is so powerful, a little goes a long way. Smear some across the interior side of your omelet just before folding or stir it into your eggs before scrambling. For over-easy eggs, just after you crack your egg into the pan, spoon a little tapenade into the still liquid whites.
When you flip the egg, the tapenade gets cooked in. Compound butter: Mix softened butter with tapenade. Place it on a sheet of plastic wrap or parchment and roll it out into a 1- to 2-inch thick log and chill to harden. Cut slices to set on top of grilled or seared meats or fish. The heat from the meat will melt the butter, creating a delicious sauce as it mixes with the juices from the meat.
James P. DeWan is a culinary instructor at Kendall College in Chicago.
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