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Fine Wines. Organic Vines. 35 TAPENADE This tapenade is best when made a day in advance so flavors have time to marry. Spread leftover tapenade on crostini for a quick appetizer or use it to top boiled potatoes or sliced tomatoes. Yield 1 cups Place all the ingredients except the olive oil and the parsley in a food processor. Chop coarsely by pulsing the machine. Drizzle in the olive oil and pulse a few more times season with salt and pepper. If you are sensitive to salt you may not want to add more. Fold in the parsley by hand. 1 cup pitted Nicoise olive or pitted Calamatas packed 2 small garlic cloves pressed 2 teaspoons lemon juice 1 medium shallot coarsely chopped 2 tablespoons capers teaspoon lemon peel minced 3 anchovy filets optional cup extra virgin olive oil 2 tablespoons chopped Italian parsley Kosher salt freshly ground black pepper GRILLED LAMB KABOBS Serve these kebabs with tapenade on the side. Store-bought is fine but home-made is better Serves 4 1. In a large bowl combine the cut lamb with the olive oil crushed herb sprigs and garlic cloves. Place the lamb in a non-reactive dish and marinate covered overnight or for up to two days. 2. Scrub the skins of the potatoes well to remove any dirt. Place them in a pot of cold water and bring it to a boil. Add 3 tablespoons of salt reduce the heat to a simmer and cook for 12 to 15 minutes until the potatoes are tender. Drain the potatoes and chill over night in the refrigerator. 3. Preheat the grill or broiler. Remove the lamb from the marinade and brush off the herbs and garlic. Divide the lamb among 4 long kebab skewers or wooden skewers that have been soaked in water for 30 minutes. Place 3 potatoes 3 mushrooms 3 onions and 3 tomatoes on each skewer spaced equally with the 4 cubes of lamb. Start and end with a lamb cube. Season the kabobs with salt and pepper. 4. Grill the kebabs over medium heat or broil for 7 minutes on each side for mediummedium rare. Let the lamb rest for 5 minutes before serving. Serve with tapenade on the side. 2 to 3 pounds boneless lamb leg trimmed of sinew and cut into 2-inch cubes cup extra virgin olive oil 4 thyme sprigs 4 rosemary sprigs 6 garlic cloves unpeeled and smashed 12 small creamer size Yukon gold potatoes 12 large crimini mushrooms 12 small cippoline or pearl onions peeled 12 red or gold cherry tomatoes Kosher salt freshly ground black pepper Tapenade recipe follows