Wolfgang Puck BFPR1000, Use And Care Manual

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23

Black and Green Tapenade

With Goat Cheese Costini

Makes 1 heaping cup

Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the 
great olive spread of Provence. It's a perfect combination.

INGREDIENTS

For the Tapenade

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes (see recipe on page 24), drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

For the Crostini

1 loaf crusty French bread, cut into slices on a bias
Goat cheese

METHOD

1. 

In your food processor fitted with the Processing blade, combine all the  

ingredients for the tapenade except the olive oil. Using the pulse button,  

process until coarsely chopped and well blended. Continue to process,  

slowly adding the olive oil. Refrigerate in a covered container. Use as    

needed for up to 1 month. 

2. 

Preheat oven to 400 degrees F.

3. 

Place bread slices on a cookie sheet and bake for 5 minutes, or until    

lightly toasted.

4. 

Spread crostini toast with a thin layer of goat cheese, and then add    

tapenade. Serve immediately.

Potato Latkes

Serves 12

The ever-popular potato pancakes of the Jewish kitchen make a wonderful 
appetizer, side dish, or even a vegetarian main course.

INGREDIENTS

8 medium baking potatoes, peeled
1 medium onion, peeled
Lemon juice 
1 cup all-purpose flour 
1 cup milk 
1 egg 
1 tablespoon baking powder 
2 tablespoons unsalted butter, melted
Peanut oil
Freshly grated nutmeg 
Salt and pepper to taste 
Watercress, for garnish 
Caviar, for garnish (optional)
Applesauce, for garnish (optional)
Crème fraiche or sour cream, for garnish

METHOD

1. 

With the shredding blade large side up in your food processor shred the  

potatoes and onions and transfer into a large mixing bowl. Toss them   

with a squeeze of lemon juice. A handful at a time, squeeze out as much  

liquid as possible from the shreds.

2. 

In another mixing bowl, stir together the flour, milk, egg, baking powder,  

and nutmeg. Stir this batter into the potatoes and then stir in the melted  

butter. 

3. 

Heat a large, heavy skillet over medium-high heat. Add an even film of  

peanut oil about 1/4 inch deep and, when it is hot, form pancakes about  

1 heaping tablespoonful large, spreading out and smoothing the top    

surface with the back of the spoon. When the undersides are golden    

brown, about 3 minutes, use a metal spatula to flip the pancakes over and  

cook until their other sides are browned.

4. 

Serve the pancakes as a side dish or appetizer, garnished with watercress.  

If serving as an appetizer, also accompany the pancakes with your choice  

of caviar or applesauce, along with some crème fraiche or sour cream.