PRESENTS THIS WEEK’S RECIPES:

KALAMATA OLIVE TAPENADE

RATATOUILLE

FIFTEEN-SPICE ROASTED CHICKEN WITH MANGO-DRIED CHERRY SALSA

CHOCOLATE CHIP-PISTACHIO COOKIES

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KALAMATA OLIVE TAPENADE

Serves 4

INGREDIENTS

• 8 ounces Kalamata olives
• 1/2 teaspoon rosemary, chopped
• 2 cloves roasted garlic
• 2 anchovy filets
• 1/2 cup extra virgin olive oil

PROCEDURE

1. Using only the leaves of rosemary, chop them roughly.
2. Roast unpeeled garlic cloves for 30 minutes at 350°F.
3. Peel the garlic cloves and place them with the olives, olive oil, anchovies, and rosemary in a food processor. Process until the mixture becomes a coarse purée.

RATATOUILLE

Serves 4

INGREDIENTS

• 4 fresh tomatoes, seeded
• 1/2 onion
• 1/4 fennel
• 1/2 zucchini
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1 Japanese eggplant
• 1 clove garlic, chopped
• 3 tablespoons extra virgin olive oil
• 5 basil leaves, julienned
• 2 pinches salt
• 2 pinches black pepper

PROCEDURE

1. Rinse vegetables well and pat them dry.
2. Cut all the vegetables except garlic into 1/2-inch cubes.
3. Heat olive oil in a sauté pan over low heat and sauté garlic
   until its smell intensifies. Then sauté onions, fennel, zucchini, and eggplant,
   in that order; finally, add the red and yellow peppers.
4. Continue to sauté for about 10 minutes, and when vegetables become tender,
   add tomatoes, basil, salt and pepper, and cook for another 20 minutes.

FIFTEEN-SPICE ROASTED CHICKEN WITH MANGO-DRIED CHERRY SALSA

Serves 4-6

INGREDIENTS

Chicken
• Two 2-pound chickens

Mixed spice
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pinch celery powder
• 1 pinch thyme powder
• 2 teaspoons curry powder
• 1/2 teaspoon ginger powder
• 1 pinch cayenne powder
• 1 pinch oregano powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 pinch turmeric
• 1 teaspoon smoked paprika

Mango-Dried Cherry Salsa
• 1/2 fresh mango
• 1 tablespoon dried cherries
• 1 teaspoon mango chutney
• 1 tablespoon cilantro, chopped
• 1 teaspoon mint, chopped
• 1 tablespoon lemon juice

PROCEDURE

Spice Mix
1. Combine all spices in a bowl and mix well.

Chicken
1. Rinse chicken and pat dry completely. Rub thoroughly with mixed spices inside and out.
2. Place the chicken in a roasting dish, and roast in a preheated oven for about 40 minutes at
   400°F.
3. After 40 minutes, poke the thigh with a bamboo skewer. If the juice is clear, it is done.

Mango Salsa
1. Chop fresh mango, cherries, cilantro and mint. Mix them together and add the chutney and, finally, the lemon juice.

CHOCOLATE CHIP-PISTACHIO COOKIES

Yields about 1 dozen cookies

INGREDIENTS

• 5-1/3 ounces all purpose flour
• 2 teaspoons cocoa powder
• 1 stick (8 tablespoons) butter
• 6-1/2 tablespoons sugar
• 6-1/2 tablespoons brown sugar
• 1/2 pinch salt
• 2 whole eggs
• 6-1/2 tablespoons pistachios (chopped)
• 5-1/3 ounces chocolate chips

PROCEDURE

1. Start by mixing flour, cocoa powder and salt, then set aside.
2. Mix sugar, brown sugar, and butter (melted) in a mixing bowl, mixing thoroughly.
3. Add eggs little by little until the mixture gets smooth, and then add all dry
   ingredients: flour, cocoa powder, salt, chocolate chips, and pistachios.
4. Place a large square of greaseproof paper on the baking tray and spoon 2-ounce scoops
   of the mixture a few inches apart.
5. Bake in a preheated oven at 375°F for about 8 minutes.
6. Remove from the oven and allow to cool for 15 minutes before eating.