From the cookbook Jody gave me - - which gave about 5 hit recipes for Thanksgiving dinner:
Pecan tapenade (the cookbook used walnuts. I didn't have any.)
Roast 2 ¼ cups pecans - - at 300 for 10 minutes, probably, then ten minutes more. Let them cool.
Add the pecans and 2 teaspoons fresh, or ¼ teaspoon dried, rosemary. Process briefly or pulse, leaving the mixture a little chunky, not pasty.
This was great on bruscetta made from baguette (brush with olive oil and pressed garlic and bake maybe 10 min at 300) or from whole wheat/kalamata olive/onion bread (same prep).
5 comments:
that sounds very good! I will definitely try it. It might be good in lieu of pesto on pasta.
might be particularly nice on a really country-style whole wheat pasta. Love the cookbook!
I eat brown rice and quinoa pasta now - surprisingly good.
Sorry I keep mentioning wheat. You don't eat farro, do you?
I wonder if eating wheat berry would have the same effect as eating wheat. Maybe some difference because it's not at all refined.
So I made this for my lab party and people professed to like it! However, I made it at 7 am without checking the recipe, and in my hazy pre-coffee state there were changes and omissions. Most notably, I forgot the mustard (!) and was for some reason convinced it called for lemon juice. I also did all the ingredients by eye and probably ended up adding half the amount of oil specified. And after making hummus in a blender I reached the conclusion that a blender is decidedly inferior to a food process for these sorts of applications. So I forwent the food processor all together and just broke up the walnuts by hand and minced all the other ingredients. It worked, more or less. I used fresh rosemary that Oliver picked me from outside his lab building. This rosemary grows between a huge biology/chemistry research building and a busy road. So not much going for it ecologically. But we have eaten it many times to no ill effect. So if everyone in my lab gets sick I plan on blaming it on someone else. There was a lot of really good food at the party - gourmet cheeses, cream of tomato soup, persimmon crostini and more. I am quite please with the culinary tastes and skills of my coworkers.
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