Suzy-Homemaker

Thomas Keller of French Laundry fame.

I am going to make this over the weekend and put on Mister’s steak and my Mahi Mahi with a side of parmesan risotto and some grilled asparagus. I can think of a million things to use it for but Keller says “This tapenade is excellent with whitefish or with crudites or as the basis for a vinaigrette.  Oh, I’m definitely making salad dressing with it too.

3 Tablespoon canola oil

2 Cups chopped red onions

1 Salt-packed or oil packed anchovy

1/4 Cup of whole milk

1 Cup (4 ounces) pitted Kalamata olives, rinsed and drained

1 Teaspoon  capers, rinsed and drained

1 Medium garlic clove

1/4 cup plus 2 tablespoons extra virgin olive oil

Heat the canola oil in a large frying pan over medium heat. Add the onions, reduce the heat to medium-low, and cook slowly, adjusting the heat as necessary to keep the onions from coloring, for about 30 minutes, until very soft. Transfer to a blender. Meanwhile, soak the anchovy in the milk for 30 minutes. Drain and rinse under cold water. Add the anchovy, olives, capers, garlic and olive oil to the blender and blend, scraping down the sides as necessary, to a coarse puree.

Refrigerate in a covered container for up to 1 week.

I’ll take pictures of mine, will you take pictures of yours?