Friday, April 1, 2016

CtBK ~ Artichoke Tapenade with Rosemary Oil

We at, Cook the Book Friday,
are now well on our journey
cooking from My Paris Kitchen,
David Lebovitz's latest book.
David Lebovitz's My Paris Kitchen
***
A Big Thank You to Katie, Betsy and Mary
for putting everything into order and making it happen!
***
my collection of David's books:
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First time ever made herb infused oil! Interesting!
Rosemary oil - page 332
(will keep up to 1 month in the fridge)
Articoke tapenade - page 53
(will keep up to 4 days in the fridge)
Artichoke tapenade with generous splash of rosemary oil
 
with toasted baguette for me, toasted mission wrap for DH
paired with Brussels sprouts with crispy bacon
and a glass of red wine (Aussie) each
 
***
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.
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15 comments:

  1. Mardi MichelsApril 1, 2016 at 3:18 AM

    This was really good, wasn't it?

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  2. AnonymousApril 1, 2016 at 11:31 AM

    Sounds like a lovely meal. I really enjoyed this one too.

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  3. AnonymousApril 1, 2016 at 5:39 PM

    Lots of firsts for you! I loved the herb-infused oil and will try it again this summer when the herbs in my garden come up again.

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  4. kitchen flavoursApril 1, 2016 at 11:42 PM

    We love this tapenade! First time I tried canned artichoke and it sure is good in this tapenade! Your meal with the brussels sprouts and bacon sounds good!

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  5. TeresaApril 2, 2016 at 12:35 AM

    What a lovely, light meal! After reading everyone's posts, I'm wishing we'd opened a bottle of wine with this tapenade, too. I loved the rosemary oil and I'm looking forward to finding ways to use up the leftovers.

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  6. KB from Prof Who CooksApril 2, 2016 at 6:16 AM

    What a delicious looking (and sounding) meal, Emily! You ate well that night!

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  7. KathyApril 2, 2016 at 6:20 AM

    A lovely meal! Glad you enjoyed the tapenade. I enjoyed mine for lunch…it was perfect!

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  8. UnknownApril 3, 2016 at 1:02 AM

    I was pretty proud of myself too when I made my oil. This was just delicious! xxxx

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  9. NicoleApril 3, 2016 at 4:52 AM

    This was so delicious wasn't it?

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  10. AnonymousApril 3, 2016 at 6:19 PM

    your tapenade looks super smooth, nice!

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  11. AnonymousApril 4, 2016 at 9:14 AM

    That sounds like the perfect dinner to me. Was the oil very aromatic? I didn't make mine because I had some herbed olive oil in the pantry already.

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  12. UnknownApril 4, 2016 at 2:15 PM

    Looks great! The oil was terrific. Glad to have some leftover!

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  13. Mary HirschApril 5, 2016 at 8:16 PM

    First, Ms. Emily, what is a Toasted Mission Wrap? I do receive a food vocabulary tutorial every time I visit your blog. I would pair Brussels sprouts with anything. Just love those guys and suspect that you roasted them. Bacon, a great idea. What are you going to do with your remaining Rosemary Oil? It will be interesting to see how we all use it. I will be making my tapenade tomorrow. It's been nice to see everyone's version.

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  14. AdrianaApril 9, 2016 at 5:21 PM

    Artichoke spread and brussels sprouts? Sounds like a great meal to me!

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  15. AnonymousApril 10, 2016 at 4:25 AM

    First time making herb infused oil for me too! It was such an easy dish that packed so much flavour!
    I'm late to this one due to a virus but glad I didn't skip it!

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