Well the first tapenade today was supposed to be a no brainer. Just throw some olives, capers garlic, a little this and that and it should be awesome.... Well, it was too acidic, maybe because I rushed and didn't drain capers and olives enough, but something somewhere went wrong.
Dip number two... Well actually it is considered a pestou. Oh well, no recipe on hand, but just a little lid with the name of the ingredients that a friend gave me and off we go. A little of toasted walnuts goes into a blender. As they are getting chopped up, I add a little bit of sun-dried tomatoes. So far so good. A drizzle of balsamic vinegar, a pinch of salt and everything is still under control. Top it off with olive oil and arugula, blend it until almost smooth and.... SUCCESS!!!I toasted some bread, spread some goat cheese on it, topped it off with the walnut-arugula-sun-dried tomato pistou, poured a pint of Blonde Ale and the dinner was awesome!!!
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