Ingredient:
- 6-8 large cloves of garlic chopped coarsely
- 1/4 cup extra virgin olive oil
- 2 packs soft or silken tofu
- 2 fresh lemons
- sea salt to taste
- 1 lb of Italian oil cured olives
Direction:
Rinse the olives under hot water to remove some of the oil. Pit them, chop and set aside.
Drain the tofu and crumble. Place some tofu in a blender, with some galrlic and lemon juice and a little olive oil. Blend until smooth. You may need to stir the mixture with a chopstick a few times to make sure everything blends well. Tast and place in a large ceramic bowl. Repeat until all the ingredients are used. Taste for salt, lemon and garlic and adjust accordingly. Do not add the olives until you are ready to serve. Stir them in and add
some finely chopped Italian parsley on top. Use as a dip for cooled vegetables that were blanched, or dress over hot veggies of yourliking. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |