Tapenade 2

Ingredients

• About 2c pitted black olives
• About 2tbsp capers
• About 1tsp garlic powder
• about 2tsp anchovy paste
• 2tbsp olive oil
• about 1tbsp dried basil
• salt and pepper to taste

As you can tell, this is a very scientific recipe. I'm including it because it was slightly different from our previous tapenade, but just as successful. Anyway, just throw everything in a cuisinart and blend with olive oil drizzling in. Cover and refrigerate for at least an hour.

Thoughts: This was pretty great. Very successful. I don't have much to say about it.

Disaster Index: 1/10

Caesar Salad Dressing

Ingredients

• 3/4 tsp jarred garlic (or garlic paste, if you want to be fancy)
• 2-3 tbsp lemon juice
• 1/2 tsp Worcestershire sauce
• 1 tbsp anchovy paste (or 6 anchovy fillets, minced finely and mashed with a fork)
• 2 large egg yolks
• 5 tbsp canola oil
• 5 tsp olive oil
• 1/2 cup parmesan

In a large bowl, combine the garlic and lemon juice and let sit for 10 minutes (this takes some of the harshness out of the garlic).
Whisk together Worcestershire sauce, anchovies, and egg yolks into the garlic/lemon mixture.
While whisking constantly, drizzle the oils in. Whisk until fully emulsified.
Add the parmesan cheese. Add pepper to taste.

Thoughts: This was awesome. I wanted to make my own because I cannot get enough of anchovies and I'm tired to going out to restaurants and ordering caesar salad and then leaving. SO. That's about it. Enjoy.

Disaster Index: 1/10

Tapenade

Based off of Alton Brown's recipe.

The wild tapenade stalks the plate of toasted French bread.

Ingredients

• 1/2 lb pitted olives, rinsed (we used Peruvian olives, which are a lot like kalamata olives except that they're larger, they're purple, they're softer, and the taste is slightly more mild)
• 2 anchovy fillets (you can rinse them if you like -- it depends on what they're being kept in)
  
• 1 clove of garlic
• 1/8 cup torn basil leaves
• 1 tsp lemon juice

Once you've done all the rinsing you would like, put everything in a food processor and process it. Eat it.

Thoughts: This stuff is awesome. It was purple, of course, instead of black or green, which was a little weird but not enough to be off-putting. The flavors were perfect. I might go through and modify ratios of things just for fun, but this is like, restaurant quality.

Disaster Index: 1/10