Sunday, August 19, 2012

Recipe of the Moment: Olive Tapenade

Remember how good olives are for you? Keep that in mind so you won't feel guilty as you're chugging this down before your meal. Or with your meal, if you do like I do and make a batch for a picnic.

Not the best to look at, I know. But it's definitely delicious. 

I looked at a bunch of recipes for olive tapenade, then just decided to throw what I had in the blender, since that seems to be what everyone else did. Some people added anchovies, tuna, or capers. Do whatever floats your boat, but this one is vegetarian. (And yes, I know capers are vegetarian and that last sentence didn't totally make sense.)

2 cups olives (I used kalamata)
1 tbsp thyme
1 tbsp basil
2 cloves garlic
1/3 cup goat cheese
olive oil


If you're unlucky enough to have not gotten pitted olives like me, you must remove the pits. The easiest way to do this is line the olives in a row, place your knife broad side down on top, and smash down with your other hand. The olives get smushed, and the pits come right out.

Next, throw everything in a blender or processor. Blend until mostly smooth.

That's it! Spread on some delicious bread or crackers and enjoy.

Friday, August 3, 2012

Recipe of the Moment: Mushroom and Goat Cheese Quiche

Guys, I don't really like mushrooms that much. I've read that they're good for you so I try to throw them in meals occasionally. My boyfriend hates mushrooms.

You can trust me when I say this mushroom quiche is amazingly tasty. Several times I was asked: "Are you sure there are mushrooms in this? It tastes so good!" My boyfriend even asked when I was going to make it again.

So if you like mushrooms, you're golden.

Because it has nutmeg in it, I feel like this would be perfect to make around the holidays (and not, say, in the middle of summer), but we loved it anyway.

Plus, it's incredibly versatile for all meals - you could eat it with brunch or dinner. Also, it's not too heavy as a quiche. Generally I find them too egg-y, but this one is nice and savory without being overwhelming. Adapted from this recipe.

1 pie crust
2 tablespoons butter
3 chopped shallots
5 cups chopped assorted mushrooms (the more exotic the better, but this also tastes good with standard mushrooms)
4 eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon nutmeg
1 tablespoon paprika
8 ounces goat cheese

Preheat oven to 450.

Prepare your crust. If your instructions say to bake it beforehand, do so now.

Melt butter in a large skillet over medium heat. Add shallots and cook until they begin to soften, about 2 minutes.

Add mushrooms. Sprinkle with salt and pepper and saute until mushrooms are tender and beginning to brown, about 8 minutes.

Remove shallot and mushroom mixture from heat to cool.

In another bowl, whisk eggs, milk, salt, pepper, nutmeg, and paprika. Stir in cheese and mushroom mixture. Pour filling into crust.

Bake quiche until golden brown and set in the center, about 45 minutes.

Cool about 30 minutes.

Cut into wedges and serve. Enjoy!