NORTH - food festival

For those of you lucky readers who are in New York City, take a look at this fun foodie festival coming up on October 2nd - 7th celebrating Nordic food.  Scandinavian food has not typically been considered great but has recently had a renaissance with a fresh new approach due to the locavore movement and innovative twists.  Here's the link with the scoop http://honestcooking.com/category/north-festival/.
Some yummy Swedish recipes are posted here. Mums Jansson's frestelse or temptation.  Haven't tried it? You should!  Anchovies are tasty.  Don't say "eww" until you've tasted it.

I also want to give a shout out to our fabulous friend Emma, owner of Jazz-it , who inspired by flavor found across the globe just started a burgeoning private chef business in the beautiful village of Falsterbo, a southern peninsula of Sweden.

If you want some incredible recipes using the freshest ingredients with a jazzy melange of flavors try her blog on FB here at jazz it, or blog, http://jazz-it.se/blogg/

A recipe for the road, thanks to Emma's delicious blog below. Note she likes anchovies too, so there! I trust Emma's taste, so it's gotta be good.  :-)  Mangia!

Tapenade with garlic, chili and parsley.

One jar of black or green pitted olives about 300 grams.
2-3 tablespoons of capers. One trick I learned about capers is to soak them in milk for about 10 DSC_0046minutes. The milk helps to draw out the nasty brine flavor that its preserved in. If you don’t have time, just make sure to rinse them properly.
1-2 filets of anchovies.
One small clove of garlic
Half of a red chili finely chopped or 1/2 teaspoon dried chili flakes.
Chopped fresh parsley and lemon zest. Optional
Basically, finely chop or using a food processor or hand-held mixture, mix the first 6 ingredients to a coarse paste. Add the chili and chopped parsley. and lemon zest if using.IMG_3374
Hint:  Many people dislike the fishy taste of anchovies including my husband, though his favorite spaghetti dish that I make is spaghetti a la puttanesca. Used correctly, anchovies are essential in giving both complexity and flavors to many dishes. You can’t make a puttanesca without anchovies.  The key is to use a light hand and avoid using the oil in which it has been preserved. That’s pretty potent stuff. I myself looooove it, but it’s not for everyone. The tapenade can be used on crostinis,  used to stuffed poultry, or even as a condiment in sandwiches. I recently posted my favorite tuna salad recipe made with tapenade. Click on Perfect beach picnic to check it out.

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