Tapenade Dancing (Three Olive Tapenade)

Tapenade Dancing I

I’ve always admired dancers.  Not just for their grace, but for their lithe, lean bodies — stretching, leaping, and sculpting themselves into willowy figures.

Mine, however, seems more amenable to sitting. 

Hips that endure endless hours at a desk.  (Writing and various secretarial jobs come to mind.)  Stamina able to withstand the rigors of a steering wheel.  (Which reminds me… I have about 10 years’ worth of trucking adventures languishing in a file… was thinking of publishing excerpts here in an upcoming series?)

Sturdiness borne from settling into “me” — with no regrets.  Or ballerina slippers.

Willowy I’m not, but I can drive (or sit) 12 hours at a time without flinching.  Not that I didn’t give dancing a go in my younger years.

For anyone old enough to remember Lawrence Welk, I used to emulate “Bobby & Barbara.”  (They were “the” dancers before Barbara’s replacement, Cissy.)  After watching them glide across the dance floor, I’d bust a few moves and convince my sister that it was perfectly fine to recreate a few aerials (with Mom & Dad’s double bed serving as a safety net in case I missed…)

Body-shape notwithstanding, this particular recipe prompted an outright Fred & Ginger fest in my kitchen.  I started tap-enade dancing after one bite!

Although a warm baguette would have been optimal — or pita chips — Club crackers sufficed.  Then, I began searching for the perfect “dance” partner…

And ended up serving it with a spoon and my favorite counterpart in the kitchen (or on the dance floor):

Tapenade 1

Whatever shape you’re in (or whatever your shape is), celebrate the art of the dance… especially on your taste buds.

Enjoying the “tap”enade,

~ Kim

Roasted Red Pepper Tapenade with Grilled Tortillas

Hi, everybody!  I’m just now getting up to speed following our trip to Minnesota, so this post is necessarily short — followed by a short and savory recipe.  (Sometimes you just gotta get it made and get eatin’.)

I will state for the record, though, that capers are essential in tapenade.  Please don’t leave ’em out!

Roasted Red Pepper Tapenade with Grilled Tortillas

1/4 c. roasted red peppers, drained, patted dry, & chopped (I used the jarred kind, roughly equivalent to 1 whole roasted red pepper, for a “quick fix” method)

1/2 c. pitted black olives, chopped

1 plum tomato, seeded & chopped

1 garlic clove, pressed

1/2 Tbsp. capers, rinsed and drained

1/2 Tbsp. lime juice

3 Tbsp. extra virgin olive oil

Freshly ground black pepper, to taste

4 medium-sized flour tortillas (or other flat, dippable bread)

Place everything but the tortillas in a food processor or blender.  Give ’em a whirl until finely ground.

Transfer the mixture to a small glass bowl; set aside.  (I drained mine in a fine mesh strainer before serving — it’s up to you.)  (If you do, save the drained oil to dip fluffier bread in later, if you like.) :)

Meanwhile, grill the tortillas on a griddle, a grill, or over an open flame of a gas burner (options, options…) until toasted, but still “chewy” in the middle.  

Using a pizza cutter, slice the tortillas into triangles.  Serve immediately with tapenade.

Done deal!

Enjoying the short and savory things in life,

~ Kim