Hiziki Tapenade

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* Exported from MasterCook *

 

Hiziki Tapenade

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 ounce hiziki (also spelled hijiki)

1 small clove garlic -- peeled

1/2 cup pitted -- oil-cured black

olives (save time by buying them already -- pitted)

3 drained capers (packed in brine)

2 tablespoons olive oil -- plus more if needed

1 tablespoon freshly squeezed lemon juice -- (1 to 2)

salt(optional)

fresh thyme leaves -- for garnish

 

Place the hiziki in a large bowl and pour enough boiling water on top to

cover it by 2 inches. Let sit until tender and pliable, 10 to 20 minutes,

stirring once or twice. Drain thoroughly.

 

With the motor of the food processor running, pop the garlic into the feed

tube and chop. Add the hiziki, olives, capers, and oil. Process to create a

coarse paste, scraping down the sides of the bowl as needed.

 

Add enough lemon juice and salt, if needed, to give the tapenade an

assertive flavor. (The amount you'll need will depend upon the saltiness and

flavor of the olives and capers; I've added as much as 1 teaspoon of salt

and 2 tablespoons of lemon juice.)

 

If serving as a dip, thin the mixture slightly with olive oil, if necessary.

Transfer to a bowl and garnish with thyme.

 

Other Ideas:

For a pleasing appetizer, set small mounds of tapenade in the center of

plates and surround them with Slow-Roasted Tomatoes and Fennel (page 80).

Serve with sliced, toasted baguette.

Use a tablespoon or two of tapenade as a flavor booster in soups and stews.

 

Thin the tapenade with olive oil and/or a tablespoon or two of pasta

cooking-water, and toss with hot pasta. Add chopped fresh thyme, parsley, or

basil if you wish.

 

Makes about 1 cup

 

 

 

 

 

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NOTES : Tapenade is a heady Provençal blend of olives, capers, and

anchovies. In this version, I've used the mildly briny, jet-black sea

vegetable called hiziki instead of anchovies. The result is a bold and

rustic dip for raw vegetables or chips and a memorable spread for bread or

wafer-thin rice crackers.

 

It's wise to purchase the hiziki in a health-food store, where the quality

is likely to be better than you'll find in an Asian market. During

processing, hiziki's large leaves are shredded and dried in such a tangle

that it's impossible to give you a dry cup measurement. If you don't have a

kitchen scale, just " guesstimate " for now. Then please go out and buy one.