What's Tasting?

"I cook with wine. Sometimes I even add it to the food." ~ W.C. Fields

I'll tell you what's tasting, some awesome wine, that's what! This Saturday at BevMo in Rancho Cucamonga, we're having a special preview of some of the wines that are going on the 5-cent sale. Come join me as I pour some great wine and serve up some special snacks! I'll be serving tapenade with chickpea flatbread, cheese, crackers, and ciabatta.

~tapenade~

1 3/4 cup kalamata olives, pitted and drained
1/2 cup capers, drained and rinsed
5 garlic cloves, toasted in skillet
1/2 cup extra virgin olive oil
a good pinch of kosher salt
a few good grinds of black pepper
1/2 tsp dry thyme
1/2 tsp dry basil
the juice of 1/2 a lemon

After toasting the garlic in the skillet, put all the ingredients into a food processor and drizzle in the olive oil to combine into a paste. Serve with chickpea or your favorite flatbread.

~chickpea flatbread~

1 cup unbleached flour
1 cup chickpea flour
1 tsp kosher salt
a few good grinds black pepper
2 tbsp extra virgin olive oil
1 1/2 cups warm water
1/2 tsp chopped fresh rosemary or thyme (1/4 tsp if dry)

Heat the rosemary or thyme in the olive oil for two minutes, then let cool for 2-3 minutes. mix the flours with the salt and pepper then add the warm water and beat with a whisk until smooth. Beat in herb oil and let the batter sit for about 20 minutes. Heat a skillet on medium-high heat and add a tbsp of olive oil. Pour about a 1/4 cup batter into the skillet and roll it around to thin it out into about a 6 inch circle. Cook for about 30 seconds and flip over. Cook for another 15 seconds or until golden brown. Repeat until you're out of batter. Serve with tapenade.

Cheers,
Tony