Sunday, July 29, 2018

My Sunday Lunch . . . . . #sundaylunch #handpaintedbackdrops #2lilowls_backdropboards #2lilowlstextures #2lilowlstextures #52weeksfoodphotographyproject #tomatoandfetawhitebeansalad #thekitchn

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Green Olive, Basil and Almond Tapenade

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This bright green tapenade is made with the mild buttery Castelvetrano olive, the aromatic sweet basil, the piquant salty caper, and the crunch of chunky bits of almonds. Add minced garlic, lemon juice and olive oil and this will be an appetizer that comes together easily using a food processor. It's great to know that the ingredients for the tapenade can be found easily in most supermarkets, too!

If you are wondering what exactly is a tapenade? According to Clifford A Wright, the esteemed writer and winner of several James Beard awards, a tapenade is traditionally a seasoned Provencal condiment made with black olives, capers, and other aromatics. Tapenade comes from the Provencal word Tapeno, meaning capers. In essence, to be called an authentic tapenade, capers must be an integral component. Otherwise, it is an olive relish. 

Green Olive, Basil and Almond Tapenade
Serves 6-8

2 cups Castelvetrano olives, or other green olives, pitted
1/3 cup whole untoasted almonds
1 clove garlic, peeled and minced
1-1/2 tablespoons freshly squeezed lemon juice
1 tablespoon capers, rinsed and squeezed dry
1/2 cup loosely packed fresh basil leaves
1/2 cup olive oil
A sprinkle of sea salt or kosher salt

Place the pitted olives, almonds, garlic, lemon juice and capers in the bowl of a food processor.

Coarsely chop the basil leaves, add them to the machine and pulse a few times to begin breaking down the ingredients.

Add the olive oil and sprinkle of salt, then pulse until the mixture comes together as a coarse paste. you want to be able to have some texture and crunch from the almonds. 

Store refrigerated in a covered container  for up to a week.  I have read that if a layer of olive oil is covering the tapenade, it will last somewhat longer.

David Lebovitz is not only a professional chef, but a brilliant storyteller whose refreshing wit and excellent knowledge of his craft has been a great inspiration for me.This easy and delicious vegetarian appetizer from his book My Paris Kitchen will be a great edition to Menu Lib (e) ro hosted this session by Cinzia of  CindyStarBlog. English here. Feast your eyes on her delicious Caramelized Garlic Tart!  Building a menu starting from recipes taken from cookbooks, an idea from Marta and brought to fruition by Eloisa is a fun project and when completed, there will be many combinations of dishes to choose from.

Please do not use images or text without my permission. 

Wednesday, June 20, 2018

Welsh Clay Pot Loaf

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A great conversation piece and so versatile, this fennel and poppy seed studded loaf is perfect for picnics, with soup and is delicious with fresh cheese and cured meats. The secret to making a perfect flower pot bread begins with curing new unglazed flower pots.  The pots here are 4-1/2 inches in diameter and this recipe make three breads, but smaller or larger pots can be used according the amount of dough prepared. It helps to have a scale to weigh the dough so each pot will be filled so when the dough has doubled, it makes a pleasing loaf. Instructions below on curing your unglazed clay pot.

Preparation time: 3-4 hours for preparing pots; dough prep, 10 minutes, plus 1 hour for rising. Baking time 35-40 minutes

To Cure the New Unglazed Flowerpots: Source 

  1. Wash the pots in hot, soapy water, (some curing instructions say not to use soap as it could leave a soapy taste in the pots), however, It is preferable to clean my pots well. Rinse well, dry and set upright to dry thoroughly.
  2. Heavily grease the pots inside and out with solid shortening and bake in a 300° F. (150°C) for 30 minutes.With hot pads, remove the pots from the oven, let cool completely and grease them again inside and out with the shortening. Re-bake in a 300°F. (150°C) for 30 minutes. Cool completely a second time.
  3. Cut out circles of aluminum foil to fit the bottom diameter of the cured flower pots and grease both sides of the circles and place in the bottom of the pots.
  4. Additionally, cut out rectangles of foil to fit the sides of the pots. Grease both sides and place them on the interior sides of the pots. The insides of the pots should now be completely covered with the greased foil. Proceed with recipe. 

Welsh Clay Pot Bread


8 and1/2 ounces (1 cup + 1 tablespoon or 150g) whole wheat flour
2 cups + 7 ounces (350g) all-purpose flour
1 Tablespoon (15g) fresh yeast or 1-1/4  (4g) teaspoons active dry yeast
5 ounces (150 mL) lukewarm whole milk
1 bunch fresh chives, chopped 
1 sprig fresh thyme, chopped
1 sprig fresh oregano, chopped
1 clove garlic, minced (optional)
1/2 cup (120 mL) water
1/2 teaspoon (3g) malt extract or 1-1/4 teaspoon sugar
1 and 2/3 teaspoon (10g) salt

For Glaze and Topping

1 egg, beaten
fennel, poppy seeds and sesame seeds, or a combination


In a large bowl, sift the whole wheat flour and all-purpose flour together. Make a well in the center, dissolve the yeast in the warm milk and pour into the center of the well. Whisk together without incorporating all the flour, using only an amount necessary to create a smooth mixture.

Cover with plastic wrap and let rest 20 minutes. Meanwhile, melt the butter over low heat. In a small bowl, combine chopped herbs and garlic, if using.

After the 20 minute rest, remove the plastic wrap from the bowl. Add the 1/2 (120mL) cup water, the lukewarm melted butter, the malt extract or sugar and the chopped herbs to the dough. Knead until well blended, then add the salt.

Grease the pots as stated above in the curing preparations. Divide dough into thirds to fill the pots halfway.  A round of dough from each ball can be pinched off to make a topknot so the dough filled the pots halfway. Add the top round of dough, the brush the dough with the beaten egg. Let rise 30-45 minutes until doubled in size. Preheat oven to 400°F (200 C). Brush surface of dough again with the egg and sprinkle with the seeds of choice. Bake on a parchment lined baking sheet for 35-40 minutes until golden brown  and a instant read thermometer reads at least 190°-210° F.

This fun bread will be a great edition to Menu Lib (e) ro hosted this session by Mony of Gata da Plan. Take a look at her blog to see what she has created!  Building a menu starting from recipes taken from cookbooks, an idea from Marta and brought to fruition by Eloisa is a fun project.

Please do not use images or text without my permission. 

Master of the Beach Necessities . . . . . #beachtime #beachlover #beachlifestyle #IWill #kiawahisland #kiawahislandgolfresort #beachnecessities @rwillkelly

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Thursday, June 07, 2018

Asian Pesto-Grilled Chicken Satay

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Asian Pesto-Grilled Chicken Kebabs
When one thinks of a pesto, the Italian basil pesto usually comes to mind, however a pesto can be made with many different herbs. This heady mix of fresh mint, cilantro leaves, roasted peanuts and ginger is perfect this Asian inspired chicken satay. This is a simple dish to prepare and can be served as part of a small plate meal or as a main course.  

A satay is typically a Southeast Asian dish, but in similarity is yakitori in Japan, brochettes in France and the shish kebab in Turkey. Cooking small pieces of meat on an open fire has been done for ages. It is said that in Turkey, soldiers in the field used their swords to cook small pieces of meat over an open fire before the battle with Anatolia. Source

Asian Pesto-Grilled Chicken Satay
Double pesto for extra sauce

1-1/4 pounds boneless skinless chicken breast fillets, cut into thick strips
salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro leaves
2 garlic cloves, peeled and crushed
1/3 cup dry roasted peanuts
1-1/4-inch piece ginger root, peeled and grated
large pinch of sugar
1/4 cup avocado oil or olive oil

extra oil for frying or for brushing on grill rack if grilling outside
sliced green onions, for garnish
bamboo skewers, soaked for several hours, or use metal skewers


Thread the chicken strips on the skewers and place in shallow dish. Season with salt and freshly ground pepper.

In a food processor or blender, combine the mint leaves, cilantro leaves, garlic, peanuts, ginger root, sugar and avocado oil. Process to a coarse pulp. Pour half over the chicken, cover and marinate for 2-3 hours in the refrigerator.

If pan grilling, brush pan with oil, then place over high heat. When hot, place the skewers in the pan   and cook, turning them frequently to brown all sides, until chicken is done.

Arrange on a dish, pour some of the pesto over the chicken or use as a dipping sauce.

Recipe from The World in Bite Size 

A great recipe to serve as an appetizer and is my contribution the Menu Lib (e) ro hosted this session by Lucia of Torta di Rose. Building a menu starting from recipes taken from cookbooks, an idea from Marta and brought to fruition by Eloisa is a fun project that I am a part of for the next few months. 

Please do not use images or text without my permission. 
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