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Southern French Fare Is On The Menu At Mount Salem Kitchen on Saturday

Some of the best restaurants in the world have French chefs to thank for the techniques that they developed and mastered before sharing their culinary skills with the world. But lately, we’ve been thinking about how not only French techniques have inspired us, but also French cuisine – especially Southern French cuisine’s impact on Americana fare.

This Saturday, we’ll celebrate just that at our weekly Americana hour, where we acknowledge cuisine born of the American experience, using land and ingredients made in America with modern American twists, yet acknowledging and honoring its origins.

To mark the influence of Southern French food on our own culinary efforts, we’ll serve tapenade and roasted garlic on toasted baguette slices; grilled lamb loin chops marinated in olive oil, orange juice and rosemary; roasted tomatoes with slivered garlic and lavender; chilled chickpea salad; and fresh blueberries or peaches.

Read More: Our Summer Solstice Dinner Was Reminiscent Of An Ancient Celebration

It will be presented in our summer kitchen, far from the beaches of Provence yet overlooking our vineyards and rolling green hills.

With robust and earthy flavors, we’ll pair these dishes with Chardonnay, Pinot Gris, Pinot Noir Rose and Cabernet Franc, which all originated in France and are bold enough to stand up to the hearty flavors on the plate.

Learn more by visiting us at 54 Mount Salem Road, Pittstown, or contacting us at mountsalemvineyards.com or 908-735-9359.

Tapenade on Toast Recipe

Ingredients

  • 1 Large garlic clove, or two small ones, ends trimmed off
  • 4 Anchovy fillets in oil, drained on paper towel
  • 2 T. Capers, drained (if in salt, washed first)
  • 3 T. Olive oil (more if necessary)
  • 2 C. Kalamata Olives, pitted
  • 1 t. Fresh Lavender leaves, minced (or ½ t. Herbs de Provence)
  • Baguette, thinly sliced and toasted
  • Lavender flowers for garnish

Instructions

  1. In a food processor or blender, combine the garlic, anchovy, capers, lavender leaves and olive oil to produce the base sauce. Blend until smooth, adding more olive oil, if necessary, to achieve the proper consistency.
  2. Add ¼ of the olives and blend with the food processor or blender with the base sauce. When smooth, add another ¼ of the olives and blend again until smooth, and then continue until all olives are blended in.  The final result should be smooth and spreadable on bread with a knife.
  3. Serve immediately or, if serving later, refrigerate but bring to room temperature to serve.

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