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February
26, 2007
Les Marmitons Valentine's Day Dinner Event
read the feature | event menu | photo gallery
Recipes: A Variety of Interesting Starters
[ jump to a recipe ]
Essence of
Sun-Dried Tomato | Smoked Trout Pâté | Tapenade
| Wine Pairing
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Essence
of Sun-Dried Tomato |
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3 Large Garlic Cloves
1 Medium Shallot
1 Tablespoon Minced Fresh Rosemary
1 Tablespoon Minced Fresh Flat Leaf Parsley
1 ˝ Cups Oil Packed Sun Dried Tomato
˝ Cup Toasted Pine Nuts
Fresh Lemon Juice
Sea Salt
Fresh Ground Pepper
- Mince garlic and shallot in a food processor.
- Add herbs and pine nuts and process until a mealy paste is formed.
- Add tomatoes and process into a glistening spread.
- Season with salt, pepper and a hint of lemon juice.
- Serve with crackers or bread slices.
Makes two cups. |
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Smoked Trout Pâté |
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4oz Smoked Trout or Smoked Salmon
1 Large Garlic Clove
˝ Medium Shallot
1 Teaspoon Fresh Horseradish
1 Teaspoon Dijon Mustard
1 Tablespoon Mayonnaise
1 Tablespoon Whipped Cream Cheese
1 Tablespoon Sour Cream
Fresh Ground Pepper to taste
- Mince garlic and shallot in a food processor and transfer to a bowl.
- Add trout or salmon to bowl and break up with a fork.
- Add horseradish, mustard, mayo, cream cheese and sour cream
and mix well, but be careful not to over mix.
- Season to taste with fresh ground pepper.
Makes about one cup. |
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Tapenade |
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2 Can Pitted Small Black Olives
1 2.5 Ounce Jar Green Olives
1 Small Bottle Capers (About ˝ cup)
2 Garlic Cloves
1 Anchovy Fillet
1 Tablespoon Fresh Lemon Juice
˝ Cup Extra Virgin Olive Oil
Fresh Ground Pepper to taste
- Mince garlic in a food processor.
- Add olives and process until roughly chopped.
- Add capers, lemon juice, and anchovy and begin to process.
- Slowly add the olive oil until the desired consistency is achieved.
- Season with pepper.
Makes about two cups. |
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Wine
Pairing
selected by Debbie Miller Nelson, The
Wine Goddess
Black Chook Sparkling Shiraz NV from Australia
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