Café Joël
"Hamilton's Culinary Treasure Chest"
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Free Featured Recipe
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As my gift to you for visiting Café Joël's web site I offer you the following tested featured recipe. Feel free to try it and pass it on. Come back often as this area is constantly updated. I like to share my current favorite with you! Chef Joel has few secrets - just good food!
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This week's Featured Recipe is the Italian classical spread Tepanada. It is basically an olive spread of varying consistency
and ingredients. My recipe shown here can be left chunky or
pureed to a paste. Spread it on fresh Italian Bread, Crustinies,
use as a filling or topping, or use as a condiment to add flavor to your favorite pasta.
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Tepanada
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2/3 cup calamata olives (pitted)
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1/3 cup sun dried tomatoes (soak in water until soft)
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1/3 cup caramelized onions
(slice in half-moon slices,
sauté in olive oil & balsamic vinegar until soft)
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1/3 cup roasted red and/or green bell peppers
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4-5 cloves roasted garlic (preferred)
or 1 clove raw garlic
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1 tbs.. capers
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1 or 2 fillets anchovies
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10 leaves fresh basil
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Extra Virgin olive oil to consistency
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 Place the calamata olives and tomatoes in food processor. Process. Add garlic, capers, anchovies, basil. Process.Add the olive oil until it turns into a paste and begins to puree. Stop. Decide whether you want a paste or chunky. If you want a paste, add onions and peppers and process it all. If you want it chunky, just stir in the onions and peppers. |