Recipes from the Kitchen of Chef Monica
AIOLI DIP
Crush 8 to 10 garlic cloves & mix with 1/4 t. salt. Blend the garlic mixture w/2 egg yolks. One (1) cup of olive oil is added very gradually--beginning w/1 t. and blending with a food processor. Make certain that the olive oil has been thoroughly blended before adding more--up to 2 T. After 2 T. have been blended, add remaining olive oil in a thin steady stream, beating constantly. Finish the sauce with the sauce with the juice of one(1) lemon. Season the mixture with salt & white pepper to taste. Chill thoroughly, at least overnight in order to enhance the flavor. Yields about 1-1/4 c.

TAPENADE
30 Black pitted olives, large, drained
15 Calamata olives (pitted)
2 Large garlic cloves
1 T. Lemon juice
2 T. Parsley
3 t. Pimento
1/4 c. Capers drained
1/4 c. Olive oil
1/4 t. Basil
1/2 t. Black pepper

Use your food processor to pulse to desired spreading consistency.







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