Olive Tapenade with Garlic Toasts
Makes about 2 ½ cups

Ingredients:                                                                  Directions:

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

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Grilled Pineapple with Brown Sugar-Macadamia Nut Topping 
and Vanilla Ice Cream
Serves 8

Ingredients:                                                                                        Directions:

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

Ingredients:                                             Directions:

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
Serves 6

Ingredients:                                                                                           Directions:

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.