Monday, April 4, 2011

Day 101

Today was my first day in CAC (Cuisine Across Cultures) and we spent the day working with salt.

Salt. A mineral composed primarily of sodium chloride. Found in sea water or rock deposits. Essential to animal life yet harmful in excess. Used for seasoning and food preservation. Ranges in color from white to pink to gray and black.

We tasted the following sea salt varieties: Pink Himalayan, Fleur de Sel, Murray River Flake, Black Smoked, Black Truffle, Hawaiian Red, and Hiwa Kai Black Lava.

In production we made Salt Crusted Roasted Trout, Crispy Shrimp with Salt and Pepper Dip, and Seared Scallops with Green Olive Tapenade, Arugula, and Preserved Lemon Vinaigrette.

The green olive tapenade [tap-en-ADD] that we made today was outstanding and by outstanding I mean that it's so tasty that you could spoon it on top of an ice cream sundae and it would still be good. Make this. Keep it in your fridge and use it often as a condiment to increase goodness in all that you eat.  Oh and just in case the word "tapenade" has confused anyone, it is simply a term for a Provencal olive paste that can be used as a condiment or dip, etc.

Green Olive Tapenade
Yield: 1 1/4 cup

1 cup green olives, pitted
2 T capers, rinsed and chopped
1 T garlic, minced
2 t anchovies, chopped
1/2 t ground black pepper
1 T orange zest
4-6 T extra virgin olive oil

Place all ingredients in a food processor and pulse to achieve a slightly chunky paste

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