Peanut Butter
Makes 1 1/2 cups
INGREDIENTS
1 1/2 cups roasted peanuts
1 stick canola spread 1/4 cup light brown sugar
METHOD
1Place all ingredients into food processor with chopping blade attached.
2Secure food processor lid.
3Press the process button and process untill smooth, unless a chunky texture is desired.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Black and Green Olive Tapenade
Makes 4 servings
INGREDIENTS
1 cup black niçoise olives, pitted
1 cup small French olives such as Picholines, pitted 1/2 cup oven dried tomatoes, drained
1 tablespoon capers
1 clove garlic, peeled
1 filet anchovy
1/2 tablespoon chopped basil leaves
1/2 tablespoon chopped fresh thyme leaves 1/2 tablespoon flat leaf parsley, chopped 1/4 tablespoon fresh oregano, chopped 1/4 cup extra virgin olive oil
METHOD
1Secure the food processor to the base with the chopping blade attachment in place.
2Place all the ingredients except the oil in the food processor.
3Secure the lid.
4Press the pulse button, then press the ice crush button on and off until the ingredients are coarsely chopped but well blended.
5Press the chop button and slowly drizzle the oil through the feed tube.
6Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to use. (Good for up to 1 month.)
SERVING SUGGESTIONS
This is a wonderful spread for a panini sandwich, or try topping crostini's with this and goat cheese for a flavor explosion.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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