Olive Tapenade with Garlic Toasts
Makes about 2 ½ cups
2 cups black olives, Nicoise or Kalamata 1. Place the olives, garlic, pepper, 1/3 cup olive oil, anchovies, capers,
5 large garlic cloves, peeled basil, and thyme or rosemary in a food processor or blender and
¾ teaspoon ground black pepper work to a rough puree.
3 tablespoons olive oil 2. Preheat the broiler. For the toasts, slice the bread thinly and diagonally.
4-5 anchovy fillets Mix the olive oil and minced garlic. Arrange the bread slices in a single
3 tablespoons brine-packed capers, drained layer on a cookie sheet and brush with the garlic oil. Toast until
4 tablespoons chopped basil lightly browned. Cool and serve with the tapenade.
½ teaspoon thyme or rosemary leaves
1 loaf French bread
1/3 cup olive oil
2 large cloves garlic, peeled and minced
Grilled Pineapple with Brown Sugar-Macadamia Nut Topping
and Vanilla Ice Cream
2 ripe pineapples, peeled, cored and cut into 1-inch thick rounds 1.Preheat the grill to high and lightly brush with vegetable oil. Grill
1 1/2 cups macadamia nuts, coarsely chopped the pineapple rounds for two minutes on each side. Transfer to
2/3 cup lightly packed brown sugar a baking sheet.
Pinch salt 2. In a small bowl combine the nuts, sugar and salt. Stir in the
8 tablespoons unsalted butter, melted melted butter.
2 pints vanilla ice cream 3. Preheat the broiler. Evenly sprinkle the nut mixture over the
. pineapple and broil until sugar is bubbly and begins to caramelize. Serve with ice cream.
Sweet and Spicy Pecans
2 cups whole pecans 1. Preheat the oven to 300 degrees F. In a bowl, combine the nuts, vanilla, liqueur, chili powder
5 tablespoons vanilla extract and sugar. Spread the mixture on a cooking sheet lined with non-stick foil and roast for
5 teaspoons coffee liqueur twenty minutes. Cool and break apart. Store in an airtight container and serve as a snack
2 1/2 tablespoons chili powder or in a salad.
5 tablespoons sugar
Escarole with Olives, Raisins and Pine Nuts
3 cloves garlic, sliced 1. Heat the oil in a large skillet over medium heat. Add the garlic
6 tablespoons olive oil and saute, stirring until golden. Remove and discard the garlic.
2-3 pounds escarole, rinsed, dried well, trimmed and cut into pieces 2. Add the escarole, olives and raisins to the skillet. Season
3 tablespoons golden raisins with salt and pepper and saute for 1 minute. Cover and
3 tablespoons toasted pine nuts cook for 4 minutes over low heat until tender. Stir in the nuts
and continue cooking for 1 minute. Serve immediately.