Posted on Apr 27th, 2010 by Elliot Aronow
Editors note: check today’s Food Gold shout out on the Canadian wire!
As you know we are big fans of dips and spreads here at Food Gold. This week we are going to show you how to make tapenade, a delicious topping/dip/appetizer made from black olives, fresh herbs and briney capers. So long as you pay attention to the texture and acidity of this dish, it is a breeze to make and can easily be multiplied the next time you are having a get together at yo crib.
This is the sort of “world food” thing bourgie storez like Whole Foods will charge you $6+ for a small container of that can easily be made at home for about half that. So, save money, eat well and make some of this bomb ass tapenade. Let’s go!
Positive Vibes Tapenade
3/4 cup black pitted olives, Kalamata are nice
1/4 cup capers, drained and roughly chopped
2 cloves garlic, roughly chopped
2 or so tablespoons of finely chopped red onion
6 or so tablespoons of high quality olive oil
1 tablespoon fresh orange, lemon or lime juice
Black pepper to taste
tablespoon or so of toasted almonds, crushed
few teaspoons of fresh chopped dill
1. Throw everything except for the orange/lemon/lime juice and the olive oil in food processor and pulse about seven times until it forms a course paste. You don’t want to over process it or you will have a liquid mix, which is not really what we are going for here. Think a sort of chunky DIP!
2. After mixture is chopped, slowly add olive oil and orange juice in a steady stream, like you would if you were making a vinaigrette. Check for salt and pepper, although between the olives and the capers this mofo should be plenty salty.
3. Place mixture in large bowl, mix well then cover and leave in fridge overnight so the flavors marry.
4. Serve w/ some toasted bread and goat cheese and GO IN!
As alwayz, enjoy!
Fork The World,
Posted on Apr 22nd, 2010 by Nick Catchdubs
Was the last one of these really TWO MONTHS ago? Thats a lot of missed Thursdays, a lot of rappin ass raps left behind… Make up for lost time and hit the jump for a bunch of stuff that has caught my ear since then (and hasn’t been talked to death elsewhere). Underground and under-appreciated, poppy-as-hell but still awesome, lessgooo… Read More
Posted on Apr 20th, 2010 by Elliot Aronow
In the event you are like me and are always cooking for beautiful women and inspired, urbane house guests, you will really dig this elegant recipe for lemon/herb crusted cod. Cod has a lovely, subtle flavor (much more delicate than salmon) and takes very little time to prepare. It also pairs well with a nice bottle of fruity white wine. Or fruity house guests, whatever you are into. Knowledge after the jump! Read More
Posted on Apr 14th, 2010 by Elliot Aronow
Creating your own taco seasoning mixes is one of the small joys of being a home cook. You can basically throw in whatever you have in the house and experiment liberally without nervous consequences. Plus, all those pre-made mixes are filled with enough chemicals to stock a meth lab and are relatively expensive when you think about what you are paying for.
For this week’s Food Gold, we are kicking Old El Paso to the curb and going in on some house party-style beef tacos and lime slaw. This recipe serves four, but you can easily double or triple it if you are throwing that kind of a party. Read More
Posted on Apr 7th, 2010 by Elliot Aronow
Posted on Mar 31st, 2010 by Elliot Aronow
If you’ve been living the way we have the past few weeks, you are probably really excited to eat something healthy, elegant and simple. So, to help you all atone for your taco/Red Bull sins, we present to you a recipe for Broiled Salmon with Lemon Creme Fraiche and Dill. This is that weeknight dinner fly shit! Read More
Posted on Mar 16th, 2010 by Elliot Aronow
Boy do we have a special treat for you this week on Food Gold. Our dear friend (DJ/promoter/pastry chef extraordinaire) Justine D took some time off from her studies at the prestigious French Culinary Institute to join our Food Gold Video Party to teach us how to make some delectable Gruyere Chive Biscuits. We know we have neglected showing love to baked goods on Food Gold before, but we really wanted to wait until the perfect moment to drop that knowledge. Well, that moment has arrived. Y’all ready?!
Ingredients, full recipe and a food porn gallery of some of Justine’s amazing work are after de jump! Read More
Posted on Mar 10th, 2010 by Sammy Bananas
This week at Food Gold I’m gonna teach you a thing or two about making coffee. I really DO mean just a thing or two, because there are more sides to this topic than Gucci mixtape cuts and AVH aliases. For the sake of this post we’re talking about the 4-minute French Press method. These steps may seem a little nit-picky, even obsessive, but all I’m saying is that if you follow these instructions your coffee quality of life will be boosted, plain and simple. Your homemade brew will be a joy to drink and not the first chore of the day. And the whole process only takes about 10 minutes! Click below to learn all about it. Read More
Posted on Feb 24th, 2010 by Elliot Aronow
One of my favorite things to cook when I have a bunch of stuff in my freezer that I want to put to good use (that sounds much more appetizing than “get rid of”) is a risotto. For this one, I used frozen green peas and some frozen shrimp and I was so pleased with the results I decided to share it with all y’all foodies.
Posted on Feb 18th, 2010 by Nick Catchdubs
I keep a RAT folder on the desktop for all the new stuff that piques my interest enough for general column consideration, then pick through for standouts to post for you, the good people of the Fool’s Gold website. Tonight it’s not about the newest or the “best of,” we’re gonna go straight to the mp3 oddballs: Ryan Leslie radio commercials, mixtapes based on Trey Parker movies, and more of the raps that make you go hmmmmmm. Read More
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