HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 23
Asian Vinaigrette
This simple dressing gives a light yet rich Asian flavor to salad greens. You'll find rice wine vinegar and toasted sesame oil in the Asian foods section of
Makes 1/2 cup
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted Asian sesame oil Juice of 1/2 lemon
Salt
Freshly ground black pepper
METHOD
1In the Food Processor fitted with the Chopping blade combine the vinegar, soy sauce, peanut oil, sesame oil, and lemon juice.
2Season to taste with salt and pepper.
Recipe Courtesy Wolfgang Puck
Black and Green Tapenade with Goat Cheese Crostini
Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. It’s a perfect combination.
Makes 1 heaping cup
INGREDIENTS
For the Tapenade
1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup
1 clove garlic
1 anchovy fillet
1/2 tablespoon fresh basil leaves, chopped 1/2 tablespoon fresh thyme leaves, chopped
1/2 tablespoon fresh
1/4 cup
For the Crostini
1 loaf crusty French bread, cut into slices on a bias Goat cheese
METHOD
1In the Food Processor fitted with the Chopping blade, combine all the ingredients for the Tapenade except the olive oil. Using the PULSE button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed for up to 1 month.
2Preheat oven to 400 degrees F.
3Place bread slices on a cookie sheet and bake for 5 minutes, or until lightly toasted.
4Spread crostini toast with a thin layer of goat cheese, and then add tapenade. Serve immediately.
Recipe Courtesy Wolfgang Puck
23 | 24 |
