Tag Archives: Dijon mustard

Citrusy Olive Tapenade & Stout Bread {Chef CollaBREWation #2}

The other night when Chef Dan and I were prepping our St. Patrick’s Day feast, we whipped up this simple, yet glorious tapenade as an appetizer. It was an unplanned, throw a bunch of stuff in a food processor kind of thing – but it turned out so awesome I had to share it with you.

There is a good deal of stuff in here, so feel free to tinker with the ratios and ingredients. The most important thing is to load it up with lots of citrusy zest, juice, and herbs and you will be golden. If you’re a salty, olive fiend like me, you will love this.

The other revelatory moment of that night was this stout bread. It was St. Patrick’s day after all and we had made our dry Irish Stout, “Emerald” for the occasion. As you know, I’m rather obsessed with this Nearly No-Knead Bread recipe. I decided on a whim to change it up and add stout instead of a “pale lager” as the recipe suggests.

Stout Bread pre-bake

I was a little worried, but it turned out so well that me, Dan, hubs and co. destroyed the entire loaf that night. We slathered hunks of it with the citrusy olive tapenade and poof! Gone. Continue reading Citrusy Olive Tapenade & Stout Bread {Chef CollaBREWation #2}

Simple and delicious beer vinaigrette

Remember when I made beer vinegar with chef Ryan Santos? Well, 8 months later it’s done and glorious.

It’s actually been done for a while, like since the summer. I sort of um, forgot about it. Which, at first was the point, since it needed about three months to get all vinegary and delicious.

And then it was November. Oops!

Good news is it’s definitely done, and it’s time to make some more.Making Beer Vinegar Continue reading Simple and delicious beer vinaigrette

LBLF Deviled Eggs: The great baked vs. boiled egg experiment

Has anyone else heard about this baked “hard-boiled” egg business? Yea, baked. In an oven.

ingredients for deviled eggs

I think it was on Pinterest that I first heard about this new (to me) phenomenon. Then I saw it again on the Kitch’n, which is one of my favorite go-to food blogs. Finally it occurred to me, that the universe was telling me to do some experimenting. Luckily I had three family members ready to help test. Continue reading LBLF Deviled Eggs: The great baked vs. boiled egg experiment