Monday, April 29, 2013

30 Before 30: Sweet Onion Tapenade (#30)

What's faster than tapenade? This is just a little slower because of the onions, but it is very bold and perfect with cheese and wine and pickles.

I also used a tablespoon and a half of Thai fish sauce instead of the anchovy. Why? It's made from the first pressing of anchovies. Easier and always on hand.

Sweet Onion Tapenade via Ad Hoc at Home:

Makes about 1½ cups

3 Tb. canola oil
2 c. chopped red onions
1 salt-packed or oil-packed anchovy
¼ c. whole milk
1 c. pitted Kalamata olive, rinsed and drained
1 tsp. capers, rinsed and drained
1 medium garlic clove
¼ c. plus 2 Tb. extra virgin olive oil
Heat the canola oil in a large frying pan over medium heat. Add the onions, reduce the heat to medium-low, and cook slowly, adjusting the heat as necessary to keep the onions from coloring, for about 30 minutes, until very soft. Transfer to a food processor.

Meanwhile, soak the anchovy in the milk for 30 minutes. Drain and rinse under cold water.

Add the anchovy, olives, capers, garlic, and olive oil to the food processor and blend, scraping down the sides as necessary and blend, scraping down the sides as necessary, to a coarse puree.
Refrigerate in a covered container for up to 1 week.

Recipes Complete: 30
Recipes to Go: 0

You'd think that's it, but it was my 30th birthday. So there are actually 2 more. I love to overdo it.

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