Green Olive Tapenade Spread

Olives. You either love them or hate them.  Personally, I LOVE them; all colors, doesn't matter. Olives (Kalamata or other brined varieties) are usually a staple in any Middle Eastern household and it is very common to find them as a "side dish" in a breakfast, appetizer or main meal spread.  It's also common in other Mediterraneans as well.  We have a darling Italian cafe by our house that serves a green olive tapenade spread with some warm rustic bread as you wait for your meal to be prepared (I'll take that over bread and butter any day!).  Typically, tapenade is in a chunky form so when they served this to us I asked the waiter what it was. He told me it was tapenade but pureed to be a smooth paste.  I tried it and was hooked.  I ate an entire basket of bread (yes by myself) and finished all the tapenade and could barely even touch my meal. I looked forward to eating there JUST so I can eat the bread and tapenade.  I was set on trying to recreate this dining experience at home and I believe this recipe fits the bill.  I experimented with a lot of ratio of ingredients.  Tapenade is typically made with anchovies.  Umm, no thank you! I actually tried making it with anchovies the very first time I tried making it.  The taste was good but God forbid you to smell what it smelled like 3 days later! I'll spare you the details. So I decided to use Kalamata olives in place of the anchovies. Kalamata olives provide the salty pungency that the anchovy delivers but without the fishy smell. This will be a perfect complement to your Italian or Mediterranean themed meal and is a nice alternative to butter or pesto.  Your guests will feel like they are in a restaurant!

Combine everything in your food processor. I'm so fortunate to be near a Middle Eastern grocery store that sells PITTED olives :) 

Note: I made a double batch here

Tapenade is typically served in a chunky form. If you like this texture then you can stop here and dig in!

Otherwise keep pureeing until you get a smooth paste.

Serve with crackers, pita wedges or a warm piece of crusty bread.  

This tastes even better the next day!

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Green Olive Tapenade Spread

1 1/2 C Green olives -Pitted
1/2 C Black Kalamata olives -Pitted
3 tbsp capers
1-2 garlic cloves (1 large or 2 small)
1-3 tbsp fresh lemon juice (depending on how tart you like -I use 3 tbsp)
2 tsp Dijon mustard or spicy brown mustard
2 tsp fresh thyme leaves
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
4-6 tbsp olive oil

Option 1:
If you are opting for a chunky texture then you should puree or finely mince your garlic FIRST.  Then add the finely minced garlic in the food processor with ALL of the ingredients. After all, you want chunks of olive but not chunks of garlic, right?

Option 2:

If you are opting for the smooth paste, then no need to puree your garlic first. Simply just put ALL the ingredients in the food processor and puree away until you get a smooth paste.

Whether you choose Option 1 or 2, the end result will be delicious! This is best if made the day before if possible because the flavors will gel together and really pop. Enjoy with pita wedges, crackers or a crusty baguette.

Chicken Marsala in Mascarpone Mustard Sauce

How many different things can we do with chicken? We seem to ask ourselves that question very often, don't we?  I really like chicken Marsala and I am always looking for different ways to jazz up any classic dish.  As I was browsing recipes and considering what to do, I came across this recipe by Giada on the Food Network site.  This is one of the very few recipes I decided to experiment with and make for the first time for our dinner gathering of fifteen.  This recipe is so fool-proof, you do not have to do a practice run.  The mascarpone cheese provides a nice creaminess and the tartness from the Dijon mustard provides a nice dimension of flavor that makes this dish taste like it came straight out of a restaurant kitchen.  The only thing I did differently from the original recipe is to double the sauce and it's ingredients.  I like a lot of sauce so that is just my personal preference.  This will be a HIT at your next gathering or potluck!

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Cut your chicken breasts in thirds or fourths. 

Season both sides with salt, pepper and onion powder.

Heat your olive oil and add chicken to brown on both sides.  I'm using a 5 1/2 qt low saute pan, which fit this entire sauce with chicken perfectly.  You'll have to work your chicken in batches.

Getting brown! The chicken will not be cooked all the way yet but it will finish cooking in the sauce.

Remove the chicken and set aside on a plate.  You'll notice the crusty residue that is left over from the saute. YUM!  Add onions and sprinkle about 1/2 tsp salt. Adding salt will help the onions release their moisture and will deglaze the pan.

Add mushrooms and garlic and about another 1/2 tsp of salt and 1/4 tsp of pepper.

Once the liquid has evaporated as your cooking the mushrooms, add the Marsala wine and let it simmer away until the wine is reduced by half.  This will take about 10 minutes.

Once the wine is reduced, add the mascarpone cheese and Dijon mustard.

Once incorporated, add the chicken and let the chicken simmer in the sauce and finish cooking for about another 10-15 minutes

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Chicken Marsala in Mustard Mascarpone Cream Sauce

Feeds 4-6

2 lbs boneless skinless chicken breasts (about 4), each breast cut crosswise into 3-4 pieces

Salt + Black Pepper + Onion Powder

1/4 Cup or so olive oil (for chicken saute)

2 tablespoons butter 

1 1/2 onions, chopped

1 pound or 1 1/2 lbs cremini mushrooms, sliced

12 garlic cloves, minced

2 C dry Marsala wine

2 C (16 ounces) mascarpone cheese

1/4 C Dijon mustard

1/4 C chopped fresh Italian parsley leaves, plus whole sprigs, for garnish

1 lb pasta, your choice (I used linguine)

Sprinkle the chicken with salt, pepper and onion powder. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and work on the next batch.

Meanwhile in the same skillet you'll now notice lovely residue left over from your chicken saute. YUM!  Melt 2 tbsp of butter over medium-high heat, then add the onion and sprinkle it with 1/2 tsp of salt and saute until tender, about 2 minutes. Salt on the onion will release moisture and deglaze the pan. Add the mushrooms and garlic and saute until the mushrooms (and about 1/2 tsp or so salt and about 1/4 tsp more pepper) are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 5-10 minutes. Stir in the mascarpone and mustard. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with more salt and pepper if desired.  Serve with your choice of pasta.

Recipe adapted from Food Network

Pork Sausage Tomato Sauce

Want something quick and easy for a weekday meal... Well, look no further, it's here! This is my go to dinner idea when I've exhausted all other options. It's my favorite pasta sauce made with, the one and only... pork fennel sausage. My kids even love this meal and it's not always easy to get them to eat meat... but this one is always a winner at my house.

Whip this up next to your pasta of choice and you have a complete meal in no time. A nice spinach salad is also a good addition to this already delicious meal.

Here's a, not so pretty, photo of my sauce!! Should have taken better photos :) 

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Recipe by The Cousins

1 lb pork sausage (with fennel, if you can find it) castings removed
1 med brown onion, chopped
Oil to saute
1 tsp crushed garlic
1 tsp ground allspice
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground star anise
3-4 tbls tomato paste
1 14oz can crushed tomato
1/2 tsp salt
1/4 cup red wine
1 tbls brown sugar, or you could use white sugar
Salt and Pepper to taste


So let's get on the train to sausage heaven!!

Saute onion until translucent, add garlic and cook for about 5 mins. Add the sausage and break up into little pieces. Cook sausage until browned and completely cooked through.

Add the allspice, coriander, cinnamon and star anise stir to coat the sausage. Now you can add your tomato paste and cook the paste with the sausage for a few minutes. Once the sausage is incorporated with the paste and spices add the can of crushed tomatoes, red wine, brown sugar and about 1 cup of water. Season with salt and pepper, cover and allow to simmer on a low temperature for about 2 hours. I know exactly what your thinking 2 hours???... that's a long time, but this gives the sauce a beautiful richness and time for all those spices to marry together and make for a perfect sauce.

Enjoy your sauce with any pasta!! I happened to use fettucine and grated some parmesan on top...it was yum!!

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Honey-Baked Pumpkin Risotto

Who doesn't love a great risotto?? Risotto's are a way to plate up a healthy meal in a short amount of time. It's a simple dish to prepare and the combinations of ingredients you can add to a risotto is endless. I was always afraid of making a risotto, because let's be honest, the constant stirring and ladling the stock little by little always out me off. But I've learned to master the simple art of risotto making... trust me, it's easy peasy!

This recipe was recommended by a good friend, who has been making this recipe for some time now. Tonight I thought I'd give it a try, since, honestly I had no other dinner plans. Well, it was a hit, turned out amazing! I served it with a chicken parcel stuffed with feta, pumpkin and spinach. Although, this dish is a complete meal in itself, but my hubby always has to have "meat" with his meals. It was the perfect meal for a weekday dinner.


This recipe is provided by Valli Little for a taste.com.au 
Link to recipe: http://www.taste.com.au/recipes/4177/honey+baked+pumpkin+risotto

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900g of pumpkin, peeled, cut into 1cm cubes

1/4 cup olive oil

1/2 tbs honey, plus extra to drizzle

850ml stock of your choice, I used chicken stock

1 onion chopped

2 celery stalks, finely chopped

2cm piece ginger, grated

1 cup arborio rice

2/3 cup white wine

Juice of 1/2 lemon

1/2 cup chopped flat leaf parsley, plus extra to garnish

2 tbs mascarpone, plus extra to serve

Preheat oven to 220C 

Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.

Place stock in a saucepan and keep at a simmer on a low heat

Heat remaining tablespoon of oil in a large heavy-based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone.

Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.

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Hot Italian Sausage Pasta Sauce

So we just posted another pork sausage dish, but let me tell you this one is a little bit different... I promise :) Can anyone get enough of pasta, pork, or pasta sauce...let alone all three in one dish?  Exactly, I thought you'd say that. 

Now in this recipe, I used a spicy pork sausage, which gives the sauce a lovely spicy kick, but doesn't overpower the dish... who doesn't love a little kick in their pasta sauce?  If you do not like to be kicked, then by all means use a mild sausage, I'm sure it will taste just as yummy. 

I like to feed people until they can't breath anymore so based on that, I'm guessing this will easily feed 8. Maybe more?

Here goes! 

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3lbs Hot Italian Pork Sausage (12 links with casings) - I used Villa Roma brand

2 Red Onions - Diced

8 cloves garlic, minced

1 (14oz) can Tomato Sauce + 1 can water

12 Tbsp Tomato Paste

2 (28oz) cans Crushed or Diced Tomatoes

2 Cups Chicken Broth

1 Cup White Wine

2-3 Tbsp Dark Brown Sugar

1 1/2 Tbsp Oregano (dried)

1 1/2 Tbsp Basil (dried)

2 Tbsp Onion Powder

1 Tbsp Thyme (dried)

3 Carrots - peeled

3 Celery Stalks

Olive Oil for saute
2 lbs pasta of your choosing (I used Linguine)

Items needed: 2 separate pots (I'm sorry to impose more clean-up on you)

Puree the carrots and celery in your food processor (if you have one) and set aside.  The end result will not be a smooth paste, but it will still have a chunky texture.  If you do not have a food processor (you could either run out and get one or nag and stomp your feet until one magically appears in your kitchen -not that I did that or anything), chop the carrots and celery as small as you can.

Cut the sausage into 1 inch pieces (leaving casings on).  In one pot, brown the pieces on all sides (olive oil not needed in this pot because the sausage has its own fat that will render).  

Meanwhile, in a separate pot, add about 1/4 cup olive oil and saute the onions until almost caramelized. They will turn a bit dark in color. If you have the time and patience, caramelize them! Your sauce will thank you for it!  This will take about 20-30 minutes (or almost 1 hour if you do a legit caramelization).  Remove the onions from this pot and put it in the pot with the sausage and try to leave as much of the oil in the pot if you can. 

Add the garlic in the pot that had the onions in it, and saute for a few minutes to release the flavor. You may need to add more olive oil, depending on how much you were able to keep, or how long you were able to hold out on cooking your onions.  Add the tomato paste and cook it for about 10 minutes, stirring ever so often.  This method of "cooking" the tomato paste will help cook out some of the acidity and give the sauce more depth of flavor.  Add the white wine and allow to reduce a little so as to cook out some of the alcohol flavor. Add the pureed celery and carrots to this tomato paste mixture and cook for another 10 minutes or so.  Transfer the celery/carrot/tomato paste mixture to the pot containing the sausage and onions.

Everything now should be in one pot. 

Add the tomato sauce + 1 can water, diced/crushed tomatoes and its juices, chicken broth, brown sugar, oregano, basil, thyme and onion powder.  Stir to combine. Cover and simmer on a low heat for 2-3 hours.  If you can go 3 hours, that would be great.  Don't go too far, you will need to stir it about 6-8 times per hour to make sure that the bottom doesn't stick too much.

The sausage will be very tender and the flavors from the sausage will be imparted into the sauce.  If you like, you can remove the casings from the sausage and crumble it to resemble ground beef.  You can do what you like depending on your preference.

If you can, try to find a sausage that has Fennel in it.  Fennel will impart a special "sausagy" flavor that will jazz up the sauce. If you like red wine instead of white, you could do that too.  If you prefer beef broth over chicken broth, you could do that too. You can do anything!

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