Tag Archives: spinach

Kalamata Tapenade with Tomatoes and Spinach

A few summers ago, my friend Luke had been bragging about salmon recipes he was experimenting with, which included daubing the fish with old fashioned mustard, on one occasion, or black olive tapenade. I was determined to try the tapenade recipe to prove my superiority over an obviously talented cook. I searched the grocery store, near the hummus section, but the only product in stock was a small container with a price so exorbitant that I nearly gagged. I was chastised by an elderly woman watching me as she saw that I gave serious consideration to the purchase. She was shaking her head and probably thinking what morons young people are. I had nearly forked out a good sum of money for a mush of capers and olives that literally takes seconds to puree. The woman explained the basic recipe to me, as I took mental notes, then she continued on her way.

I used to think that tapenade came from Italy, as I erroneously attributed olives with the land of vino, the Pope mobile and the Sistine Chapel, but it is actually the French who first had the insight of mashing up capers and olives to serve on bread. Perhaps there was a shortage of jam that year.

Like Luke, I’ve used tapenade many times on my salmon and am never disappointed. It’s so easy that it doesn’t really even warrant writing the recipe down: basically, spread the tapenade on the uncooked salmon, like a thick paste, then cook the salmon as normal. I also suggest eating tapenade, as the French had originally intended, with a freshly baked baguette. For my own take on tapenade, I use additional ingredients for taste and colour, and pureed them quite finely; you may prefer a coarser texture, in which case puree very briefly.

 

Ingredients:

3 tbsp capers from a jar (don’t use the water that comes with the jar)

24 Kalamata olives, pits removed

1 Roma tomato

1 tbsp olive oil

1/4 cup fresh spinach leaves, washed and dried

1 tbsp fresh lemon juice

1/4 tsp freshly ground pepper

 

Puree all the ingredients in a food processor, in short bursts until the desired consistency is reached. If you want larger chunks of chopped olives and a coarser texture, add the olives last.

Black olive tapenade on salmon, with red quinoa salad and lemon butter brussel sprouts

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Stacked Mushroom Risotto with Spinach and Beets

Risotto was one of the first “adult” recipes I ever attempted during my  university years, back when even grilled cheese seemed ambitious. It’s not difficult to make by any means – in fact far from it – but it isn’t quick either. It requires constant stirring for a good 30 minutes, so if you plan to entertain your dinner guests with involved conversation, shadow puppets or pre-dinner juggling perhaps you should stick to rice or roasted potatoes as a side dish instead. I personally think it’s worth it and haven’t come across anyone yet who has passed up a plate of warm risotto topped with fresh Parmigiano Reggiano.

I had never even heard of risotto until being invited to a Slow Food experience at a friend’s house a few years ago. I’ve been known to eat like a prison inmate, purposefully focused on my food and quickly devouring, so I had my reservations about how I would cope with slow food. Unlike my misconceptions, slow food didn’t actually involve chewing each morsel for twenty minutes; but rather, sampling different dishes in different rooms over the course of five hours and pairing each dish with a glass of wine or aperitif. Or at least that was my friend’s take on it.

For Christmas one year I received a stacker cooking kit. It looks like a device that should have included Play Dough, though it is meant for food. It’s perfect for stacking veggies, rice – or in this case risotto  – into shapes, and for layering various food like geological strata on the plate. I had some spinach and beets in my fridge so thought these would be good test subjects for stacking with the risotto. The result: a tasty and colourful tower of Italian delight. Enjoy!

If you like risotto, you may also like my Beet Risotto or Heavenly Dark Chocolate Dessert Risotto

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