Nerd Word Wednesday

I’ve always loved olives.  When I say always, I mean since I could chew solid food.  My grandmother fed me olives and I am almost positive that I was the only kid in kindergarten requesting olives for the intro to my birthday dinner.

Tapenade  /ˌtäpəˈnäd /

noun

-a Provençal paste or dip, traditionally made from black olives, capers, and anchovies.

(can refer to any olive-based spread or dip)

My love for olives has made tapenade an instant favorite of mine.  It’s briny and acidic; versatile and refreshing.  

Lately the world of tapenade has been expanding.  It’s gone beyond the traditional French trio of olives, capers and anchovies.  Tapenade has been getting a face-lift.  Though the masterpiece required no changes,  I admittedly enjoy some of the newer concepts.  It’s still got olives, and that’s really all I need.    

Classic or Revamped - how ever you like it, this olive based spread deserves our attention.  

Dear Tapenade, I love you.  

Sincerely,

  Pedantic Foodie

Strawberry Lemon Mascarpone Pie

This pie is my gift to you.  This is the pie which will make you the most popular potluck participant of 2013.  Friends will trot over to your checkered blanket-hosted feasts and look expectantly towards this colorful edible.

I am always getting excited about food.  But, it is a rare thing that I wake up at midnight wanting to raid the fridge and eat pie whilst standing over the kitchen sink.  This pie is midnight-eating-by-kitchen-sink kind of tempting.

It’s acidic lemon, creamy mascarpone and sweet berries.

This is for your picnics, potlucks and all the parties you wish you had an excuse to get out of.  Because pie makes socializing a bit less irksome.  

Because I love you.  Happy Monday.  

Sincerely, 

 Pedantic Foodie

Strawberry Lemon Mascarpone Pie

-1 cup mascarpone cheese 

-1/3 cup greek yogurt 

-3/4 cup sugar (divided use)

-2 egg yolks 

-2 teaspoons lemon zest 

-juice of two lemons

-1 lb fresh strawberries (halved)

-1/8 cup water 

-1 pre-baked pie crust (homemade, please)

In a medium bowl combine strawberries, water and 1/4 cup sugar.  Toss to coat.  Refrigerate for later use.  

Preheat oven to 375 degrees.

In the bowl of your stand mixer combine mascarpone, yogurt, 1/2 cup sugar, egg yolks, lemon zest and juice.  Beat on medium speed for 2-3 minutes or until mixture holds medium-firm peaks.  

Pour filling into pre-baked pie crust and bake at 375 degrees for 25 minutes.  

Refrigerate for 2 hours or until set and arrange macerated strawberries.  

Enjoy!

Nature's Delicacy...

In March I received my first issue of Kinfolk magazine.  After turning the first page all I could think was, “how have I never heard of this before”?

The experience is unlike any other printed journal I had ever read, seen, or felt.  If you have not had the Kinfolk experience you need to, right now.

This issue was choked full of prepossessing articles but one of my favorites was based on a “flower potluck”.  I was fully enthralled by the genius of the idea and reminded of how little attention I have given the flowers in my life - or rather lack there of.  I had forgotten flowers, but I was rediscovering how their dainty petals and wispy fragrance can bring life to a cluttered desk.

After deciding that I needed to add a bit of exterior into my interior I faced a dilemma - I’m not especially gifted when it comes to flower-arranging.  My mother is.  My mother is also good at painting, and several hundred other things which baffle my mind.  I can easily envision how I want my finished product to look, it’s the getting there that I have issues with.

I made up my mind to all resist urge to text my mom pictures and ask where I should place the jasmine, but decided I would play around and hope for the best.  Wildflowers seem less intimidating to me.  Perhaps it’s because they look carefree and relaxed and when tossed carelessly into a mason jar they stand placidly and act elegant.  That’s the kind of flower I can be friends with.

I may never be a florist, but I think I’m okay with that.  

Bring some of nature’s delicacy into your life.  

Sincerely,

  Pedantic Foodie

P.S.  Kinfolk doesn’t pay me anything, I just really dig what they do.