September 22, 2011 |
As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner apéritif. Sometimes it's all I can do to make it to that magical hour when I'm handed a Campari and soda or a glass of rosé and take a first bite of dusky olive tapenade on toast. This is nothing like the urge "Mad Men"-era dads, mine included, felt to grab that first glass of Scotch the minute they walked in the door. It's more of a gentle, insistent yearning, not so much for the alcohol but for the pause that marks the end of the workday and the beginning of the evening.
June 28, 2006
Grilled butterflied leg of lamb with olive-fennel tapenade Total time: 55 minutes, plus 2 hours marinating time Servings: 6 to 8 Note: Use wine cask chips for this, or oak or cherry. Prepare the tapenade while the meat is marinating. Grilled leg of lamb 1 (2 1/2-pound) butterflied leg of lamb 3 to 4 cloves garlic 1 teaspoon kosher salt Freshly ground black pepper 3/4 cup red wine 1. If the lamb has been tied into a roll, untie it and lay it flat, skin-side down.
May 25, 2005 |
Times Test Kitchen Director Donna Deane discovered this terrific vegetable sandwich at Zinc Cafe & Market in Laguna Beach. "I loved it for its freshness," she says. "The flavor is very light, but it's substantial." Spread with aioli and tapenade, rustic bread is layered with vegetables, a sliced hard-boiled egg, arugula and a drizzle of olive oil and balsamic vinegar. It's perfect for lunch after a farmers market morning. Zinc Cafe mixed vegetable sandwich Total time: 40 minutes Servings: 4 Note: You can store tapenade and aioli in the refrigerator several days.
September 4, 2002 |
Keep these tapenades on hand when you need a quick appetizer. Tasters in The Times' Test Kitchen suggested serving the fig and roasted shallot with Sherry tapenade with goat cheese and a fresh baguette. Or serve them alongside meat, chicken and fish. Other flavors are Mediterranean with olives, capers and Merlot; and shiitake mushroom with Asian spices. Tulogay's tapenades, 9-ounce jars, $7.
August 8, 2001
The Les Delices du Luberon artisanal tapenades Shulman saw being sold in Provence are available at several stores in Southern California, including Fishland, 9150 W. Olympic Blvd., (310) 271-2553; The Cheese Store of Beverly Hills, 419 N. Beverly Drive, Beverly Hills, (800) 547-1515; The Wine House, 2311 Cotner Ave.
August 8, 2001 |
I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I'll be in Provence. In many ways, this dry summer day is much like a day in the Luberon, the part of Provence that I know best. The sky is cloudless, bees are buzzing around the lavender that is blooming in my garden and in others up and down my street. And I have tapenade in my refrigerator.