Let's talk Europa Grape Stomp, Marshall Stuart Winery & my big win last week! We also have two really easy and delicious recipes for you. We have a make an at home window cleaner that is natural and effective. Of course we get caught up on the Bravo and Reality TV news. A super packed episode of the podcast!
Thank you to @temeculapassport @temeculawines @peltzerwinery @corbeauxwineandteahouse @weldandwool @vine_van_tour for the lovely prizes! See you at wine country!
@Europavillage @marshallstuartwines @chefhanyali
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Pan Bagnat Recipe:
Ingredients
Tapenade:
1 cup pitted Kalamata olives
1/2 cup pitted green or Castelvetrano olives
1/2 cup fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
2 to 3 anchovy fillets
1 clove garlic
Sandwich:
Two 7-ounce jars tuna packed in olive oil
2 tablespoons capers
1/4 cup roughly chopped pitted Kalamata olives
3 tablespoons finely chopped fresh parsley
2 tablespoons extra-virgin olive oil, plus more as needed
1 rustic baguette (European-style if possible)
3 large eggs, hard-boiled and sliced
Champagne vinegar or lemon juice, for drizzling
1 bunch wild arugula
1/2 teaspoon kosher salt, plus more as needed
Freshly cracked black pepper
Directions
- For the tapenade: Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
- For the sandwich: Drain off the oil from the tuna, then add the tuna to a bowl. Stir in the capers, olives, parsley and olive oil.
- Hollow out the bread. Spread about 1/4 cup tapenade on each side of the bread. On one side, layer the sliced hard-boiled eggs, followed by the tuna mixture; drizzle a bit of lemon juice or vinegar over the top of the tuna. Top with arugula and season with salt and pepper.
- Close the sandwich and press down. Wrap very tightly with plastic wrap and store in the fridge for a minimum of 4 hours, or up to overnight. Slice and serve, ideally with a chilled glass of rosé.
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