A few years back I stumbled across French Revolution Food, a fabulous blog by Kerry Saretsky. While I don’t know her personally, Kerry is a girl after my own heart! Her conversational writing style, fearless approach to home cooking, easy to create french inspired recipes and foodie travel anecdotes make me feel as though she is an old friend who I used to hang out with on the Champs Elysee back in the day! The clincher on our cyber friendship is that Kerry often refers to her Maman- her french Moroccan grandmother as her inspiration. My very own french Moroccan grandmother, a.k.a, Mami Claudette, is a major motivation in my kitchen laboratory. Her constant encouragement makes me strive towards culinary excellence and when in doubt, she is always my go-to phone call for the next step or the proper method!
My MC still whips up stellar salad cuite (slow roasted peppers and tomato salad), Moroccan style fish with lima beans and paprika, and addictive cous cous with roasted vegetables in that tried and true, no recipe kind of way, that keeps us all coming back for more. Kerry’s liberal use of Saffron and Turmeric, traditional components of many flavorful French, Moroccan and Spanish dishes may be exotic to the American cook, but these herbs no doubt, generate some serious olfactory childhood memories for both of us. These reflections, along with Kerry’s modern and inventive updates to classic french recipes using simple ingredients, has made me a loyal follower of French Revolution Food. Last weekend, I needed a taste of (Midnight in) Paris for my Oscars party and decided to try Kerry’s Artichoke and Green Pantry Tapenade. All the ingredients were located in my very own pantry, brilliant! Fast forward to today and I am still snacking on this addictive, easy to make dip that is way better than anything from the supermarket aisle! Thanks, Kerry!
- 1 medium clove of garlic
- 3/4 ounce excellent Parmesan
- 1 14-ounce can of artichoke hearts in water or brine, drained
- 1 12-ounce jar pitted green olives, drained
- 1 teaspoon anchovy paste
- 1 teaspoon dried herbes de Provence
- Zest of half a lemon
- Juice of 1/4 lemon
- 1 teaspoon white wine vinegar
- 1/4 cup extra virgin olive oil
- Handful of flat leaf parsley
Blitz the garlic and Parmesan in the food processor until they’re smashed to smithereens. Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth. Serve with lightly toasted excellent bread. Or, put in a Panini with fresh sliced mozzarella, or spoon over grilled fish.