CookTeaser

RECIPE

A CookTale

What could life in the kitchen have been like before the Mandoline became available as an everyday consumer tool? With its help It took no time to for 2 medium sized Zucchinis to become spaghetti.The next step was to transform a vegetable into a Pasta Aglio e Olio.

By putting on my Italian chef’s hat, it became a very tasty transformation.

RECIPE Zucchini Spaghetti Serve 2

INGREDIENTS
2 Medium Zucchini
2 Garlic Cloves peeled & thinly sliced
A pinch of Red Pepper Flakes
1 TB of Pignoli Nuts ( toasted in a dry pan)
1/4 Cup of torn Basil leaves
2 TB of EVOO

METHOD
1. Heat a deep sided saute pan & add the 2 TB of EVOO.
2. Add the Garlic Cloves & Red Pepper Flakes.
3. When they become tender & start to color add the Zucchini, the Pignoli nuts & tossto combine it all.

4. After about 5 minutes of sautéing, the Zucchini Spaghetti should be tender. It’s ready to remove & plate.

RECIPE Black Olive Tapenade Serve many

A CookTale

Over the years I have been buying jars of Black & Green Olive Tapenade. And considering myself lucky to find them. In the Aug/Sept 2011issue of FineCooking on page 90 is a feature for “Tapenade, A French olive spread” that for me does the trick. It took no time to assemble the ingredients, no time for the food processor to make it happen. And It tasted like a tapenade crostini might, at a table in a garden in the South of France.

INGREDIENTS

1-1/2 Cups of pitted Black Olives (Kalamata or Nicoise)
2 TB of Capers, rinsed & drained
3 Anchovy fillets
1 Garlic Clove peeled & smashed
1 tsp of Dijon Mustard
1-1/2 TB of Lemon Juice
1 TB of EVOO
1 TB of finely chopped Flat Leaf Parsley, Black Pepper

METHOD

1. Place the first 5 ingredients in a food processor
& pulse until smooth.
2. With the motor running add the EVOO & Lemon Juice.
3. Transfer to a bowl & stir in the Parsley & 1/4 tsp of Pepper.
4. Can be refrigerated in an airtight container up to a month.