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rmantini

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

Cuisine
- Italian
- Greek
- French
- German
- American
- Indian (India)
- Canadian
- Asian
- Spanish
- Portuguese
- Jamaican
- Irish
- Japanese Cuisine
- Thai
- Mexican
- Hawaiian
Main Ingredient
- Tomato
- Potato
- Beef
- SeaFood
- Chicken
- Pasta
- Asparagus
- Cheese
- Fresh Spinach
- Chocolate
- Butter
- Eggs
- Bread
- Cinnamon
- Vanilla
- Heavy Cream
- Coffee
- Lemon
- Raspberry
- Mint
- Pumpkin
- Pork
- Carrots
- Wine & Spirits
- Lamb
- Herbs
- Wild Game
- Duck
- Quail
- Milk
- Buttermilk
- Apples
- Liver
- Onions
- Broccoli
- Coconut Milk
- Rice
- Stock
- Basil
- Ginger Root
- Avocado
- Tomatillo
- Snails (Escargots)
- Eel
- Honey
- Fruit
Cooking Method
- Stir-Fry
- Microwave
- Sautée
- Grill
- Bar-B-Que
- Steam
- Poach
- Bake
- Pan Roast
- Smoke
- Blanch
- Melt
- Freeze
- Deep-Fry
- Heat
- Roast
- Purée
- Broil
Tidings Eats
- Dessert
- Reception
- Main Course
- Salad
- Soups
- Bakery
- Condiments
- Appetizer
- Marinades
- Spice Blends
- White Wine Match
- Red Wine Match
- Spirits Match
- Beer Match
- Sparkling Match
- Sauce
Mixology

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Basil Tapenade

Ingredients

At a glance

Cuisine

Main Ingredient

Difficulty Level

Tidings Eats

Dips and Spreads

White Wine Match

Makes

1 cup

1 cup Kalamata olives

2 garlic cloves

3 to 4 anchovy fillets, drained and rinsed

3/4 cup fresh basil, chopped

1/2 cup extra virgin olive oil

Method/Steps

In a food processor, whirl olives, garlic, anchovies and basil until finely chopped. Add olive oil and whirl until smooth. Spread on grilled bread slices.