Olive Tapenade

Oh, my poor blog! How I have neglected you!

I seem to begin every other post with such exclamations... I should either:

a. Write a blog post more often.

b. Get over myself and realize that, like the diary I kept in grade school, apologies to the page are for my sake and not for the page's.

Just a quick recipe to share before I finish this glass of Dashwood sauvignon blanc (which is a steal, btw, at $9.99!)

OLIVE TAPENADE

(adapted from a recipe by Ina Garten)

1/2 pound good olives, rinsed and pitted. (I used a mix of fancy black olives)

2 Tbsp capers3 anchovy filets, rinsed

(I know, I know...you say you hate anchovies...but, trust me. So do I! But the addition of anchovies cuts the briny olive taste and makes it nice and mellow)

1 garlic clove

1/2 cup Extra Virgin Olive Oil

1 Tbsp lemon juice

2 tsp Dijon mustard

1 tsp fresh thyme leaves

1 Tbsp fresh parsley

Combine all ingredients in a food processor and process until mixture resembles a coarse paste. Transfer to a serving bowl. Enjoy!

Zucchini Pie

Last night Prof. Hubs and I prepared a Spring feast dinner: Pasta with Asparagus & Lemon, eggplant rollantini, and this zucchini pie.

One of my favorite family recipes, and perhaps one of yours as a few friends have told me they grew up with it as well, (it must have been in some publication back in my grandmother's day) is the Zucchini Pie. My grandmother and mother have made it for as long as I can remember. It's a delicious vegetarian entrée, a lovely appetizer or just a great addition to any spring meal. And it's a great way to use up any zucchini or squash you have in the house. Those of you who don't like cheese needn't worry-the parmesan included doesn't over-power the flavor, it more adds depth and richnes. The pie has a nice bit of puff and lightness and I personally prefer it thinner than thicker (cooked in a larger pan=more crisp outer layer. mmmm....) Actually, my favorite way to enjoy this pie is in little cupcake servings!

ZUCCHINI PIE

3 cups shredded zucchini (or a mix of zucchini and summer squash)

1 small onion chopped finely

4 eggs

1 cup bisquick mix (or 1 cup flour, 2 tsp baking powder, 1/4 tsp salt)

1/2 cup vegetable oil

1/2 cup shredded parmesan cheese

1/2 tsp dried marjoram (opt.)

1 tsp chopped parsley (opt.)

Preheat oven to 350. Combine all ingredients. Pour into lightly greased 10X6 pan (or 12 inch pie plate or cupcake tins.) bake for 30-40 minutes until lightly browned.

closeup of deliciousness

Epic Empanadas

During my sophomore year in college I shared a lovely house with six sopranos (opera singers, not gangsters...though I often wonder which would be more violent and dramatic...)

It had one shower. Thus, it had its fair share of drama. But it was some of the most fun I've ever had in a living situation-and we did some fabulous cooking. Everyone of us had a few specialties we would add to the evening's feasts and one of my most requested contributions were these chicken empanadas.

I had recently returned to the States following a few months living in Paris. Oddly enough, while there I developed a love for all things Spanish-must have been those daily flamenco dance lessons...and no, I'm not being ironic. I really did spend every day before dinner in Paris taking 2 flamenco classes. And my poooooor soprano roommates! I would practice that stomping on the wood floor above their heads as they attempted to watch tv. I am amazed they didn't throw me out...maybe these empanadas de pollo had something to do with it.

CHICKEN EMPANADAS

taken from Bon Appetit

8 oz. skinless, boneless chicken breast, cut into cubes

1/4 cup chopped onion

1/4 cup chopped red bell pepper

1/4 cup chopped tomato (I used canned)

1/4 cup water

2 Tbsp. yellow raisins (I usually hate raisins but you will love them in this recipe)

2 Tbsps. chopped fresh parsley

1 Tbsp. tomato paste

1 Tbsps. chopped pimiento-stuffed green olives

1 garlic clove, chopped

1/2 tsp. ground cumin

2 Tbsp. dry breadcrumbs

s&p

1 batch empanada dough...or premade pizza crust, or crescent rolls, or wonton wrappers, or puff pastry...you have options. I will give you my favorite recipe but with the understanding that sometimes fast is better and crescent rolls are faster than homemade empanada dough :)

preheat oven to 400. Lightly grease or silpat or parchment a cookie sheet.

Combine first 11 ingredients (chicken through cumin) in a large sautée pan or skillet over medium high until chicken is cooked through, stirring occasionally, about 5 minutes.

Then transfer to a food processor; grind coarsely (a few pulses is all it takes.)

Transfer to medium bowl, add in breadcrumbs, s&p to taste. If you have the patience, allow to cool in the fridge for an hour. I never do so I go right on to the next step:

Roll out your dough of choice to a thin-crust pizza-like thickness (aka-thin, but thick enough to not fall apart with filling.) and make empanadas of desired size. I cut the dough into about the size of a CD and fill with about a clementine's worth of dough.

Then a press the edges together well and brush tops with an egg wash.

Put all empanadas on sheet (this may take 2 batches or more.) And cook until dough is lightly browned, about 12 minutes in my oven. Some recipes call for deep frying the empanadas, which you are welcome to do, but I prefer them non-greasy and baked.

Serve with some gazpacho and sangria! Bon Appetit!

HOMEMADE WHOLE WHEAT EMPANADA DOUGH

(yeast-FREE, so delicious and fast!)

from Gil Marks

1/4 vegetable oil (canola)

1 stick butter, melted

1/4 lukewarm water

2.5 tsp distilled white vinegar

1 tsp salt.

1.5 cups white whole wheat flour

1 cup all purpose flour

In a medium bowl beat together the oil, butter, water, vinegar and salt. Gradually work in enough flour to make a soft dough that pulls away from the sides of the bowl. (I usually do the recipe as written and then need to add a Tbsp or two of water.) Don't overwork. Wrap in plastic wrap and refrigerate for 1 hour or up to 1 day.