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Peanut Butter
Makes 1 1/2 cups
INGREDIENTS
1 1/2 cups roasted peanuts -salted or unsalted
1 stick canola spread
1/4 cup light brown sugar
METHOD
1 Place all ingredients into food processor with chopping blade attached.
2 Secure food processor lid.
3 Press the process button and process untill smooth, unless a chunky texture
is desired.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Black and Green Olive Tapenade
Makes 4 servings
INGREDIENTS
1 cup black niçoise olives, pitted
1 cup small French olives such as Picholines, pitted
1/2 cup oven dried tomatoes, drained
1 tablespoon capers
1 clove garlic, peeled
1 filet anchovy
1/2 tablespoon chopped basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon flat leaf parsley, chopped
1/4 tablespoon fresh oregano, chopped
1/4 cup extra virgin olive oil
METHOD
1 Secure the food processor to the base with the chopping blade attachment
in place.
2 Place all the ingredients except the oil in the food processor.
3 Secure the lid.
4 Press the pulse button, then press the ice crush button on and off until the
ingredients are coarsely chopped but well blended.
5 Press the chop button and slowly drizzle the oil through the feed tube.
6 Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to use.
(Good for up to 1 month.)
SERVING SUGGESTIONS
This is a wonderful spread for a panini sandwich, or try topping crostini's with
this and goat cheese for a flavor explosion.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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