Thursday, July 25, 2013

the salty goat


over the next few weeks i am going to feature pictures, recipes, and the stories behind the recipes from my latest cookbook lovesandwich: 32 simple recipes for picnics.

a few years ago i had a great job working at, and developing the menu for local 123. one of my first assignments was a new vegetarian sandwich. ease of preparation and simplicity were important. the salty goat has just three components: olive tapenade, goat cheese and greens. 

i based my tapenade recipe from what i observed being made at the phoenix pastificio where i worked over 15 years ago. i'm not sure that i ever actually made the olive tapenade there, but i do remember that part of my job was to squeeze each and every kalamata olive destined to be part of the olive bread to check for pits.

people like whimsically named sandwiches, so the name was supposed to be a reference to what i thought meant something like "wacky guy" in mexican slang, but i've never fully confirmed that-everyone i ask has a different answer. 

 a fruity goat is a good variation. simply substitute super easy apricot chutney for the tapenade.

if you want to forgo bread make a salad with goat cheese, cucumbers and tomatoes and use the tapenade as a rich and delicious salad dressing. 

the salty goat is a simple sandwich that travels well. a nice one to take on a picnic.

olive tapenade

4 oz. mixed green and black olives

2 tbsp. olive oil
1 tbsp. flat leaf parsley
1 tsp. capers
1 tsp. fresh herbs (thyme, tender rosemary, mint...)
1/4 tsp. orange zest

1. crush olives using the bottom of a juice glass and remove pits

2. hand chop olives, parsley, capers and herbs and mix with olive oil and orange zest.

3. combine with goat cheese and greens to make a sandwich, use as a dressing, or dab onto almost anything.