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Thursday, October 15, 2009

Chef's Choice Recipes: Jeffrey Constance's Chèvre-Stuffed Meatloaf

Posted By on Thu, Oct 15, 2009 at 5:30 PM

Page 2 of 2

click to enlarge ROBIN WHEELER
  • Robin Wheeler
Sun-Dried Tomato Tapenade

Makes about 2 cups
3/4 cup pitted Kalamata olives
1/2 cup sun-dried tomtoes, chopped
1/4 red onion, caramelized
6 anchovy filets
1/2 head roasted garlic
salt and pepper
1/2 tsp. fresh tarragon, minced
1/2 tsp. fresh rosemary, minced
olive oil
1. Place olives and tomatoes in work bowl of a food processor and pulse until well-chopped. Add onions, anchovies, garlic, salt, pepper and herbs. Pulse to blend.

2. With food processor running, drizzle olive oil into work bowl until tapenade is dense and bound.

Bordelaise-Mustard Sauce


Makes 1 pint
1 tbsp. olive oil
2 shallots, finely diced
1 cup red wine
1/4 cup coarse-grain Dijon mustard + 1 tablespoon
1 tbsp. roasted garlic, mashed
2 sprigs fresh thyme
1 tbsp. fresh tarragon, minced
1/2 tbsp. fresh rosemary, minced
salt and pepper
6 tbsp. Demi-Glace
1. Heat olive oil in medium sauce pan. Sweat shallots.

2. Add wine and reduce until syrupy, about 10 minutes.

3. Add 1/4 cup mustard, garlic, herbs, salt and pepper. Whisk, then simmer five minutes.

4. Whisk in Demi-Glace and heat through.

5. Strain sauce through a fine mesh. Stir in remaining tablespoon mustard.

6. Leftover sauce can be tightly sealed and frozen for up to three months.

Robin Wheeler writes the blog Poppy Mom. She is a regular contributor to Gut Check, including the columns The Dive Bomber and Throwback of the House.

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