Gail South

Tapenade

Put all ingredients but olives and oil in food processor and puree. Add olives and chop in. Add oil in a stream. Serve on baguette rounds. (Note: a simpler tapenade can be made by processing olives with a little olive oil in a food processor and topping w chopped parsley. Another alternative is to replace the anchovies and rum with 1/4 c slivered almonds, toasted)

Olives   1c Kalamata pitted

Capers   1T, drained and rinsed

Anchovy Filets   3 oil cured

Rum   1T

Olive Oil   2T

Lemon Zest   from 1 lemon

Pepper

Parsley   2T

Toasted Savories

Cover baking sheet w foil and butter. Beat whites till foamy. Drop pecans into whites and stir to coat. Lift w fork or slotted spoon to drain. Place on buttered foil. Mix salt, mustard and garlic powder. Sprinkle on nuts. Bake at 300 for 25 min or until coating is set. Lift foil to loosen nuts and break them apart. Cool. Store in airtight container 1 wk or in freezer up to 3 weeks. Makes 2 c.

Egg White   2

Nuts, Pecans   2c

Salt   1tsp

Mustard   1tsp dry

Garlic Powder   1tsp

Tomato and Bacon Tart, Upside-down

​Place puff pastry sheet out to thaw. Preheat oven to 400°F. Chop shallot finely (¼ cup); remove thyme leaves from stems. Cut tomatoes in half lengthwise; remove seeds and pulp. Cut bacon into 1-inch pieces (wash hands). Place bacon in 10-inch cast-iron skillet (or oven-safe sauté pan) on medium. Cook and stir 4–5 minutes until lightly crisp. Remove bacon, reserving 1 tablespoon bacon fat in skillet.
Add shallots and thyme to bacon fat; cook and stir 1 minute. Combine vinegar, sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Add to skillet; cook and stir 2–3 minutes until sugar has dissolved and mixture has thickened to consistency of syrup. Remove from heat.
Add tomatoes and bacon, toss to coat, then arrange tomatoes cut-side up in single layer. Sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Bake 40–45 minutes until tomatoes are tender and browned around edges and mixture has thickened.
Arrange pastry carefully on top of tomatoes, tucking edges gently into skillet. Cut 3 slits in center of dough for steam to escape. Bake 18–20 minutes until crust is golden and crisp. Let stand to cool 10 minutes, then place large plate (or platter) over skillet. Use oven mitts to carefully grasp plate and skillet, then invert, letting tart settle onto plate. Serve warm or at room temperature. Sprinkle with additional thyme leaves, if using.

​​2 sheets frozen puff pastry
1 large shallot
2 teaspoons fresh thyme (+ additional, optional for serving)
2 lb Campari (or plum) tomatoes
4 slices thick-cut bacon
⅓ cup sherry (or apple cider) vinegar
3 tablespoons sugar
1 teaspoon kosher salt, divided
½ teaspoon coarse ground black pepper, divided

Tomato & Walnut Potatoes    Serves 6

Place potatoes in a steamer rack in a large pan over boiling water. Cover and steam until just tender, 15-20 min. Cool to room temp. Cut each potato in half and, using melon baller, scoop out centers. Cover tomato halves w boiling water and soak for 10 min. Drain and pat dry. Place in food processor w rosemary and garlic and process until coarsely chopped. Add mayo, cottage cheese and lemon juice and process until smooth. Add walnuts and process until they are incorporated. Season w s&p. Spoon into potatoes.

Potato   12(1.5 lb) small red skinned boiling

Tomatoes, Sun-dried   15 halves, not oil packed

Rosemary   1tsp dried or 1 T fresh chopped

Garlic   2cloves

Mayonnaise   0.5c

Cottage Cheese   0.33c

Lemon Juice, Fresh   1T

Nuts, Walnuts   0.25c chopped

Tomatillo Avocado Salsa

Place tomatillos & 2 T juice in blender. Puree till smooth. Dice avocados. Add to tomatillo mix w/ green onions, poblano, jalapeno, garlic and cilantro. Mix and season w/ salt, pepper and lime juice. Let sit, covered 1 hr at room temp. Serve w/ grilled meat, fish or chips. makes 4.5 c.

Tomatillos   8 ripe, husks removed, washed & quartered

Lime Juice   2T fresh

Onions, Green   6 thinly sliced

Pepper, Poblano   1 fresh, diced

Pepper, Jalapeno   0.5fresh, diced

Garlic   1 clove,chopped

Cilantro   0.5c chopped

Avocado   3 ripe Hass 

​Torta, Sun-Dried Tomato and Pesto 
Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper. Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.) Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Tuna Mousse, Lemon & Oregano

Boil tuna 20 min, skimming as necessary. Flake into food processor. Add remaining ingredients and process until smooth. Chill until set. Unmold. Serve at room temp. Can be made 3 days ahead.

Fish, Tuna   1lb fresh

Olive Oil   7T

Butter   10T unsalted, softened

Lemon Zest   2.5lemons, grated

Lemon Juice, Fresh   5T

Oregano   1.5tsp dried

Garlic   2.5cloves minced

Gelatin   1 envelope

Triple Cheese Spread

In top of double boiler, melt cheeses and milk. Stir in wine. Blend 1 min. Chill in mold. Unmold and sprinkle w. nuts.

Cheese, Cheddar   0.5lb

Cheese, Blue   0.25lb

Cheese, Liederkranz   0.25lb

Milk, Evaporated   0.25c

Wine, White   0.25c

Nuts

Tzatziki

Drain yogurt in paper-towel lined sieve set over a bowl 1 hour. Discard liquid. Put cucumber in another sieve set over a bowl and toss w 1 tsp salt. Drain 1 hour. Rinse and squeeze dry. Mix all, chill and bring to room temp before serving w olive oil brushed grilled pita. Chives, mint, and a little sour cream may be added.

Cucumber  2 large peeled & shredded

Garlic   5 cloves, minced

Olive Oil  2T

Pepper  

Salt   1.5tsp Kosher

Vinegar   2T

Yogurt   18oz plain

Warm & Creamy Bacon Dip

​​Combine all ingredients and bake in bread bowl at 350 for 45 min

8 ounces cream cheese, softened
2 cups Daisy Brand Sour Cream (or mayo)
¾ lb bacon cooked & crumbled
¼ tsp red pepper
2 cups shredded Cheddar cheese
1 c shredded Parmesan
1 cup chopped green onion
1 ½ tsp Worcestershire
 

Watercress Dip 

Combine all ingredients and chill thoroughly. Serve as dip for shrimp or other seafood. Makes 2 cups

Mayonnaise   1c

Sour Cream   0.5c

Parsley   3T

Salad Dressing, Green Goddess   0.25c

Onions, Green   2T minced

Watercress   0.5c finely chopped

Zucchini Pancakes

Trim and coarsely shred zucchini (about 5 c). In bowl toss w salt. Place in colander. Weight down and drain 15 min. Roll in towel to dry. In bowl beat eggs and garlic. Stir in flour, cheese, onion and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined. For each pancake, spoon 1 heaping T batter on hot lightly oiled skillet, spread to 3" circle. Cook over medium meat 2-3 min per side or until golden. Keep warm while cooking remaining pancakes. Serve topped w sour cream. Or cool, layer in freezer container w waxed paper, and freeze up to 3 months. To reheat, preheat oven to 425. Place frozen pancakes in single layer on greased baking sheet. Bake uncovered 8-10 min or until hot and slightly crisp.

Zucchini 4 -5 medium (1.5 lb)

Salt 0.75 tsp

Egg 4 

Garlic 1 clove, minced

Cheese, Parmesan 0.5 c, grated

Onion 1 T finely chopped

Pepper 0.25 tsp

Zucchini w/Proscuitto 

Melt butter in jelly roll pan. Cook zucchini in boiling, salted water 1-2 minutes. Quarter lengthwise. Wrap in proscuitto, sprinkle w/ cheese, and bake 10-15 min in butter.

Zucchini  12baby, quartered lengthwise

Proscuitto  0.25lb

Cheese, Parmesan  0.25c

Butter  0.25lb

Zucchini, Roasted & Yogurt Spread

Preheat oven to 500. In a large shallow roasting pan toss zucchini w oil and salt and roast in middle of oven, stirring once, until browned and falling apart, about 25 min. Cool and mash w fork. Stir in remaining ingredients and s&p. Spread may be made 1 week ahead and chilled, covered. Serve at room temp w pita toasts.

Zucchini  2lb (about 6) halved lengthwise and sliced 1/8" thick

Olive Oil  2.5T

Salt  2 tsp

Yogurt  0.5c

Onions, Green  4 chopped fine