On Tue, 17 Aug 2010 07:02:39 -0700, koko > wrote:

>
>Over the foodie weekend at Squeak's we went to Su la table and
>Williams Sonoma. I also found a cute little kitchen shop called A Shop
>for Cooks and got a few things there too.
>I got some cool foodie finds that I posted on my blog.
>I'm really thrilled with the measuring cups. I just might be close to
>having the same amount that Christine does. ;-)
>
>http://www.kokoscornerblog.com/mycor...die-finds.html
>
>shorter link to post on blog
>http://preview.tinyurl.com/2ecy85g

Cool stuff. I see you like manchego cheese. It goes great with this:


Fig And Walnut Tapenade

1 cup chopped dried black mission figs
1/3 cup water
1/3 cup chopped/pitted kalamata olives
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon capers, drained and coarsely chopped
1 1/2 teaspoon chopped fresh thyme leaves
salt
fresh ground black pepper
1/2 cup toasted and chopped walnuts

In a medium saucepan combine chopped figs and water. Cook over medium
heat, stirring occasionally until liquid has evaporated and

figs are soft. About 7 minutes.

Transfer figs to a mixing bowl. Add olives, olive oil, balsamic
vinegar, capers, and chopped thyme. Mix and add salt and pepper to
taste.

Refrigerate for 24 hours. (up to 3 days)

Bring to room temperature and mix in chopped walnuts.

Serve with Kefalograviera cheese slices on thin slices of French
Baguette bread.

Other Greek cheeses will work as will Manchego or Blues.

Do NOT serve cold.