Sunday, February 20, 2011

tapenade with red wine

My wife came up with an idea for date night. She wanted to cook a spaghetti squash and top it with tapenade. I myself love tapenade and have made it several times, so she asked me if I would make the tapenade for her.

Tapenade is traditionally and olive based dish with capers, anchovies, and olive oil. I am a big fan of capers but not such a big fan of anchovies. I usually substitute portobello mushrooms for the fish. Though this night we were out of shrums so I used a bit of chopped roasted red pepper. Tapenade is also traditionally finely chopped or pureed, but I like mine chunky.


Spencer's Chunky Tapenade with Red Wine

2/3-1 cup coarsely chopped olives (I combined Italian, black, and green olives)
2 tbsp capers (I don't chop them, but you could)
1/4 cup chopped roasted red pepper
1 tbsp olive oil
1/3 cup red wine
1 tsp dried oregano
1 tsp cavenders greek seasoning
1 tsp onion powder
black pepper to taste (no salt in this, the olives and capers got you covered)
1 tbsp goat cheese (optional)

Heat a skillet to medium heat and add olive oil. Then add in the olives and red pepper, allow to cook in the oil for 2 minutes. Then add the capers with just a bit of the juice for flavor. Follow this with the wine and cook until the wine is reduced (roughly 7-10 minutes). Place on warm spaghetti squash, top with goat cheese and dig in. Tapenade is also great with crackers or pita bread, or really anything you can come up with!

Enjoy.

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10 comments:

  1. Looks so good. I am learning to like olives and I now see how they can bring such good flavor to dishes. Thanks for linking this to My Meatless Mondays.

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  2. looks good spence! can you come give mark some cooking lessons? :)

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  3. Mmh...this looks delicious! Love olives and oregano...yummy! xxx

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  4. Well, you got my attention with the red wine and the rest of the recipe sounds great too! I love intense flavor combinations like this- it's a bonus that everything is healthy also!

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  5. This one looks absolutely delicious! I would love to try it with pita bread!

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  6. This looks lovely, would be great with pitta .

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  7. This is a great idea for topping spaghetti squash, which I usually get in a red sauce rut with.

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  8. I like your subs for anchovies. The dish looks great! Miriam@Meatless Meals For Meat Eaters

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  9. That looks fantastic. Great substitution. I am not big fan of anchovies either, but love Portobellos

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