The dual of crostini - tapenade vs. artichoke bruschetta

As per yesterdays post I will absolutely be provide the "recipe" for my mixed olive tapenade. These are two wonderful ways to top a crostini for a fabulous cocktail party. They also make delicious additions to celery ribs, sandwiches and are especially amazing when added to an omelet for a huge flavor punch! I  served these at an event a while back and people were just flipping for the bruschetta. A break from the traditional will always impress a crowd. 

If you're like me you respect recipes; love to read them, sometimes follow them, will even share them with your friends, but rarely do you NEED them to prepare something in your comfort zone.  When i'm grooving and cooking - not baking, just straight up throwing together a dish I can't be stifled by following directions, measuring, processing what happens next. If you're a seasoned enough cook you know there's a rhythm that just happens when you are making something with ingredients you love. These two dishes are the prefect examples. Your taste might be a little more of this and a little less of that. You really can't screw these up too bad. Unless your taste buds are shit and you have never tasted these flavors before. I have full confidence in my fabulous readers and your ability to make these dishes and make them delicious!

For the Olive Tempanade - use olives you like & do not add salt to this!

INGREDIENTS:

bitter crushed green olives - pitted (small amount)

black sun dried Moroccan olives - pitted (mall amount)

straight up large marinated briny green olives - any variety (majority)

black kalamata olives - pitted (medium amount)

garlic - crushed (few cloves)

red pepper flakes - optional (pinch)

lemon - juice and zest 

anchovy paste (2tbs)  or two - three filets 

capers - optional  (small amount if any)

small bunch parsley

black pepper - pinch

drizzle of olive oil - for good measure 

PREP: In a food processor pulse everything until desired texture - mine was super fine chopped (almost smooth). If you like more garlic add more... this goes for all ingredients. Let your favorite olive variety be the most prominent or the one you have the most of. Other herbs can be substituted such as rosemary or thyme. Just make sure all the olives are pitted or your going to have some issues.

For the Artichoke bruschetta

INGREDIENTS: 

Marinated or canned artichokes - the ones in a jar from Costco are actually amazing

roasted red peppers - you can find them pre roasted at antipasto bars, canned or jarred

roasted garlic (a few cloves) - if you have the time if not raw will do - just use less!

lemon - juice & zest

parsley - large handful

thyme - optional dry or fresh

pinch of s & p

drizzle of evoo

COOK: To roast garlic, slice the tips of the tops off (that's right!) drizzle with evoo s & p, wrap in tin foil and roast at 350 until golden and tender (about 40-50 mins).  If you are roasting your own peppers and have a gas stove awesome - char those babies right on the gas until blackened, then place in a bowl and cover with plastic wrap until cool. Peel off the skins and then marinate with s & p, evoo, thyme, lemon juice, red pepper flakes a splash of vinegar, pin of oregano etc... make them taste good, damn it! If you are using pre marinated peppers, re purpose them by placing them on a baking tray and roast them further for another 20 mins or so (at 350). 

PREP: Thinly slice the roasted red pepper. Then in a food processor pulse the remaining ingredients - this should remain quite chunky.

Enjoy!

Ringing it all in - throwing a party when you'd rather be throwing yourself off a cliff

Holy flew shot batman. I guess mom was right this time, should have gotten that damn flue shot. I was feeling like a flaming bag of poo when new years eve rolled around this year. I decided to have a party months before the big day, and was cranky as anything when it came time to get ready for the party. Usually if I was having people over for a 1940's themes old hollywood party I would prepare everything from scratch, however this year I really just didn't have the strength. So I bought. Yes i'm totally ashamed, but I just had to, and nobody seemed disappointed when the hot apps where coming all night long. 


I had little bowls of roasted smoked almonds and whoppers (yes they are still a delicious treat - and way better then their evil cousin maltballs). Two viggie platters with humus and 
artichoke parmesan dip - such a crowd pleaser. Warm crustinini with herbed goats cheese, 
and some of my favorite - Haley's famous sweet pea spread otherwise known as organic 
cold mushy peas.
TIP: Herbed Goat cheese
Buy plain roll of goats cheese let it sit at room temp and then take out of the packaging. Place a large piece of plastic on a clean surface and sprinkle dried herbs on the plastic - I like to use herb de provence, although dried rosemary always works in a pinch. Roll 
goats cheese in herb mixture until there is a light coating all around the cheese. You canalso throw some fresh ground pepper in the herb mixture, or put some right on top - 
serve with hot crusty bread brushed in olive oil.


Back to the apps. I also had phylo wrapped mushroom bites, and veggie springrolls with 
sweet and sour sauce 
TIP: Sweet and sour sauce
Take 2 parts hoisen sauce add 1 part rice wine vinegar a dollop of sriracha chili sauce 
and a pinch of salt - whisk together - serve at room temp.


Then around 11:00 I served  perogies with sour cream and chives. 

1:00 was time for the spinach pizzas and chicken fingers - also served with the sweet and sour sauce. I also had a few desserts a plate of chocolate chip cookies with fresh strawberries arranged around them, as well as  chocolate macaroons with fresh raspberries. Sorry no photo's too busy hosting. 


The cocktails:
All the drinks were all in the theme of things and we suggested the order in which the guests drank them. We totally lucked out because nobody got sick, we all just had a jolly good time. 
Side Car - 1 part Brandy, splash of Grand Marnier and 2 parts orange juice garnished 
with a lemon. Cognac can be used instead of the Brandy as well Contraux or Tripple Sec 
instead of the Grand Marnier.
Thom Collins - 1 part Gin 2 parts club soda, splash of grenadine (or simple syrup) 
splash of lemon juice garnished with a maraschino cherry and a lemon.
French 75 - 1 part Gin 2 parts champaign splash of lemon juice garnished with an 
orange peel.


Happy New year everyone 2010 what a sweet number.