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Chefs Anne and David Gingrass Makes eight hors d'oeuvres Ingredients -for the green olive tapenade 1 cup Picholine olives, pitted and chopped very finely 1 clove Garlic 1 Salt cured anchovy 1 tsp. Fresh chopped tarragon 1 Tbl. Fresh chopped Italian parsley 1 Tbl. Virgin olive oil 1/2 each Fresh lemon, juiced -for the black olive tapenade 1 cup Nicoise olives, pitted and chopped finely 1 clove Garlic 1 Salt cured anchovy 1 tsp. Chopped fresh oregano 1 to 2 Tbls. Virgin olive oil 1 tsp. Red wine vinegar -to complete the dish 4 slices White Pullman shaped bread 4 Quail eggs to taste Salt Preparation -for the green olive tapenade Soak the anchovy in cool water for 20 minutes then peel the meat from the bones. Place the garlic and anchovy in a mortar and pestle with a pinch of salt and puree well. Fold the garlic mixture into the chopped Picholine olives and stir in the oil and lemon juice along with the herbs. Season to taste with salt and pepper. -for the black olive tapenade Soak the anchovy in cool water for 20 minutes then peel the meat from the bones. Place the garlic and anchovy in a mortar and pestle with a pinch of salt and puree well. Fold the garlic mixture into the chopped Nicoise olives and stir in the oil and vinegar along with the herbs. Season to taste with salt and pepper. -to complete the dish Fill an appropriate sized pot with water and salt heavily. Bring to a boil then add the quail eggs. Reduce to a simmer then cook for 2 to 2-1/2 minutes. Remove to an ice bath and cool completely. Peel and cut in half lengthwise, taking care to keep the slightly soft yolk from running out. Toast the bread very lightly then cut the crust off. Cut each slice in half diagonally then spread each with a thin layer of one of the tapenades. Place a half of a quail egg in the center of each and garnish with a tiny sprig of chervil. |
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