Podcasts about tapenade

You can use tapenade in sandwiches, as a dip, or to dress grilled fish, spread on toast as an appetizer, or swirl into vegetable soup. The powerful flavors of Provence olives and garlic-plus oil- packed anchovies, give it its singular Mediterranean esprit.

The bold flavors of Southern Italy- anchovies, black olives, and pancetta- make this sauce a superb foil for simple roast turkey . This is also good on pasta and as a topping for pan-seared cauliflower. Or use it as you would Tapenade -as a dip or a spread for sandwiches and panini.

This is a delicious vegetarian sandwich that is light and just right for a summer lunch on a hot afternoon. The reason for the extra step of "washing" the feta cheese the night before is to remove some of its saltiness. It is a simple procedure, requiring nothing more than changing the water once or twice, and it makes a difference in the way the feta tastes.We have tapenade on hand as a matter of course. If you don't, use storebought black or green olive paste here. Both are readily available in jars at most supermarkets and are useful to have on hand for additional bursts of flavor on sandwiches or even stirred into pasta. But make our tapenade when you have the time. It stores beautifully.

Send Bite Me a Text!Ever wondered how to infuse your culinary creations with a touch of cannabis in a safe and delectable way? On this episode of Bite Me, I walk you through the art of making a savory almond olive tapenade that's perfect for olive lovers and those following a Whole30 diet. But first, you'll hear a hilarious recount of my recent bat encounter and how my 93-year-old dad became an unexpected hero. There's also a heartwarming listener review that underscores the podcast as a delightful escape from the more serious aspects of life. Get ready to learn why proper labeling on your edibles is absolutely crucial for safety.As we turn our focus to the thoughtful nature of gifting, you'll discover tips on creating handmade cannabis-infused goodies that are both personal and safe. This episode offers a treasure trove of advice on ingredient substitutions and food safety, while highlighting the challenges of marking savory dishes like our featured tapenade. Plus, don't miss our revisited conversation with Jackie McGaskill, who shares insights from transitioning from the alcohol industry to crafting cannabis beverages. Whether you're looking to make a unique salad dressing or a flavorful chicken filling, this episode promises practical tips to elevate your cooking game, infused with a touch of cannabis.Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

L'asperge change de couleur en fonction de son exposition au soleil. Contrairement à la blanche, la verte n'a pas besoin d'être pelée! Pour réaliser une tapenade d'asperges vertes pour 4 personnes, vous aurez besoin de 500g d'asperges vertes, 3 cuillères à soupe d'huile d'olive, du sel, du poivre et du piment d'Espelette.

In der Fußgängerzone der Altstadt von Antibes haben wir glücklicherweise eine Adresse wiedergefunden, wo wir vor sieben Jahren schon hervorragend gegessen haben: Das Restaurant & Bistrot Chez Jules sowie die Dependance Le Don Juan! Hör unseren Live-Bericht von einem authentischen provenzalischen-Menü zwischen Farcis Niçois maison & Tapenade, Aioli, Dorade & Legumes de Jardin, welches wir dort genossen haben

Der Duft von frischer Tapenade liegt in der Luft, wenn du Ende Septembernach Manfredonia kommst. Hier am Eingang zum Naturpark Gargano in Apulien triffst du auf eine Landschaft, die von Olivenbäumen geprägt ist. Du bekommst von uns den ultimativen Tipp, wann der absolut beste Zeitpunkt ist, im Gargano Olivenöl einzukaufen! Wir haben mehrere Oleificio´s (Ölmühlen) zwischen Manfredonia und der Bucht von Mattinata für dich besucht und deren Öle verkostet. Du erfährst in dieser Folge also auch, wo du dich mit dem grünen Gold eindecken kannst! Klingt der Name Manfredonia etwa etwas deutsch? Auch darüber erfährst du mehr und warum das so ist. Unsere Empfehlungen in dieser Episode: https://oleificiolemonache.com https://www.garganolio.it https://frantoioolearioquitadamomichele.business.site https://frantoiofratellicoccia.it https://www.oliosimone.it/en/olio-evo-del-gargano-tenuta-simone-english/ https://oleificioastregana.it https://www.tenutemandrione.it *************************************** Abonniere jetzt den Podcast bei Google und verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen https://www.facebook.com/feinschmeckertouren/ https://www.youtube.com/channel/UCa_CkAeidqAQ98nKFa0HZcg/featured?view_as=public https://www.instagram.com/feinschmeckertouren/ Feinschmeckertouren ***************************************

Damo's Dish is proudly supported by Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. Damo's Olive Tapenade Kalamata Olives (pitted) Capers Anchovies Garlic (if you have the time roast the garlic and squeeze out into tapenade) Parsley Lemon Juice Blitz in a food processor on pulse mode - leave it as chunky as you like. Then add the Cobram Estate Olive Oil and stir through. Tweak the quantities to your taste. Serve on good quality bread. Damo likes a baguette. If using sourdough you might want to toast it first. Great to use with pasta as well or on a pizza. (For a vegan / vegetarian option just omit the anchovies). You'll also find a recipe for Olive Tapenade HERE from taste.com.au Send us your recipe suggestions and feedback to thesoundingboard@sen.com.au Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's recipe is Sun-Dried Tomato Tapenade.Here are the links to some of the items I talked about in this episode: #adROTD Weekend PodcastFood Processor or BlenderTapenadeMarinated OlivesMeasuring CupMeasuring SpoonsAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

It's spring. Time to enjoy nature, wonder, flowers and joy. Oh make some white bean tapenade too.

Die Hauptbestandteile der provencalischen Tapenade sind entsteinte Oliven, zu denen sich Kapern, Sardellen, Knoblauch und Olivenöl gesellen. In Südfrankreich ist sie überaus populär, wird auf Baguette gestrichen, als würzige Zutat vieler Vorspeisen genutzt oder ist auch Beilage zu Fisch und Fleisch. Im Rezept von Thomas Vilgis dienen kleine gegarte Auberginen als wunderbarer Fleischersatz - sie werden gereicht zu einem raffiniert mit Tapenade gewürzten Omelette.

European veal tenderloin works perfectly for this Genoa-Style Veal Roulade. The tender cut of meat lends itself well to rolling around the bright herb filling. Paired with Delicata squash, Tokyo turnips, and a Tapenade Coulis, your guests will love the beautiful presentation of this veal roulade! This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Veal Roulade recipe here!

Muito fácil de preparar e delicioso --- Send in a voice message: https://anchor.fm/culinariafaladanaluzica/message

Socca is a gluten-free flatbread beloved as a traditional street food from Nice, France. Made with chickpea flour and olive oil, socca is a cross between a rustic flatbread and a pancake, with a crispy exterior and soft interior. In this recipe, the chickpea socca is served with a smoky eggplant tapenade and wilted spinach. This rustic street food makes a delicious plant-forward shared appetizer. Get the Chickpea Socca recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Today's recipe is Tapenade and Feta on Zucchini Chips.Here are the links to some of the items I talked about in this episode: #adKalamata Olive Tapanade*Trader Joe's Tapanade*Cutting BoardChef's Knife*NOTE: Tapanade has anchovies in it so Tapanade is not vegetarianThis episode was originally published in January, 2022 as Episode #75.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

Hello everybody! I’m a salad bowl from the Soleil d’Hermès collection and I star in all the best shows. I hope your dining chair is comfortable, because I’ve put together a top-notch performance to celebrate the start of summer. I admit I’m a bit nervous, but shhh... the guests are arriving. Dinner is about to start. ----------------------------------------------------------------------------------------------------------------- If the large hand on a watch could talk, what story would it tell? And if a show-jumping obstacle pole became a sports commentator, what would it say during a Saut Hermès event? What is the day-to-day life of a character in a scarf design like? This series of podcasts invites some surprising protagonists of everyday life to share a moment of lightness with us. Tick tock, tick tock… More stories are coming to our airwaves soon… Keep an ear out! An original Hermès series Find all the podcasts of Le Monde d'Hermès on https://www.hermes.com/fr/fr/story/podcasts/ Enjoy your listening !See omnystudio.com/listener for privacy information.

Bonjour à tous ! Je suis un saladier de la collection Soleil d’Hermès et un performeur des grands soirs. J’espère que vous êtes confortablement attablés, car je vous ai concocté un spectacle de haute volée pour fêter le début de l’été. J’avoue que j’ai un peu le trac, mais chut… les invités arrivent. Le dîner va commencer. ----------------------------------------------------------------------------------------------------------------- Si la grande aiguille d’une montre avait la parole, quelle histoire raconterait-elle ? Et si une barre d’obstacle devenait commentatrice sportive, que nous dirait-elle pendant une épreuve du Saut Hermès ? Comment se passe la journée d’un personnage d’un dessin de carré ? Cette saison de podcasts donne la parole à des témoins inattendus du quotidien, qui partagent avec nous un moment de légèreté. Tic-tac, tic-tac… D’autres témoignages arrivent bientôt sur nos ondes… Gardez une oreille dans les parages ! Une série originale Hermès Retrouvez tous les podcasts du Monde d’Hermès sur https://www.hermes.com/fr/fr/story/podcasts/ Bonne écoute !See omnystudio.com/listener for privacy information.

 Les recettes sans cruauté de Corinne                                                                               

This week's bad boys include more UPDATES! Elon Muskadoodle, Billy McFarland, NPH nightmare charcuterie board.

Live vom Campingplatz in Zempin trinken und essen wir Conceito Espumante 2018 (+ Jahrgangssardine 2020 von La Perle des Dieux), Contraste branco 2019 (+ Sardine mit Tapenade von La Belle Iloise), Contraste tinto 2019 (+ Sardine in pikanter Tomatensauce). Und es gibt einen Buchtipp: Foot Trodden Portugal and the Wines That Time Forgot* Details und eine Bezugsquelle […]

Live vom Campingplatz in Zempin trinken und essen wir Conceito Espumante 2018 (+ Jahrgangssardine 2020 von La Perle des Dieux), Contraste branco 2019 (+ Sardine mit Tapenade von La Belle Iloise), Contraste tinto 2019 (+ Sardine in pikanter Tomatensauce). Und es gibt einen Buchtipp: Foot Trodden Portugal and the Wines That Time Forgot* Details und eine Bezugsquelle […]

Sommerliche Temperaturen schon im Mai. Wer gedanklich schon in die Ferien startet, kann sich mit diesem Rezept bereits an die Küche Frankreichs oder Italiens herantasten: Tapenade - die Olivenpaste schmeckt allerdings nicht nur als Brotaufstrich. Genussforscher Prof. Thomas Vilgis serviert die Tapenade mit Spinat und Joghurt als vegetarisches Hauptgericht.

Cyril Lignac révèle ses astuces pour concocter des tapenades sans olives, mais avec des artichauts et tomates séchées. Ecoutez L'astuce du chef avec Cyril Lignac du 20 mai 2022

Une pâte à tartiner sur du pain ou des légumes, à mélanger avec du riz ou du manioc: une idée pour changer des jus de gingembre et se régaler toute l'année. Ingrédients90 g de gingembre râpé sans la peau – 4 poivrons (verts de préférence) – 2 gousses d'ail – sel, poivre – 2 c à s d'huileLa recette de la tapenade de gingembre et poivronsFaire frire les poivrons pour enlever la peau plus facilement.Enlever les pépins, mixer et faire cuire les poivrons 30 min dans une poêle dans 2 c à s d'huile.Ajouter le gingembre dans les dernières minutes de cuisson.Mixer le tout, mettre au frigo une demi-heure et, dégustez sur une tartine de pain ou pourquoi pas avec un beignet de niebe  !Recette de poche est un podcast proposé par RFI avec l'envie d'utiliser des produits locaux africains connus, ou pour le plaisir d'en découvrir de nouveaux, de bons produits cultivés sur le continent, destinés à l'exportation, et qui ne demandent qu'à se faire une place dans les cuisines africaines.Ces recettes sont imaginées par le cuisinier mauritanien Harouna Sow, traiteur et chef formateur pour le Refugee Food, à Paris. Chaque épisode est une nouvelle recette de poche facile à réaliser, originale, avec ce goût-là, qui régalera vos proches, vos amis vos voisins.Cuisiniers de tous les jours ? Amateurs ou passionnés ? Vous avez des produits que vous ne savez pas cuisiner ? Des recettes à partager ? Contactez-nous en ligne pour cuisiner ensemble !Recette de poche est un podcast original du Goût du monde pour RFI - Production : Clémence Denavit ; Réalisation et mixage : Cécile Bonici.

Given that I love all things French and that I am particularly enamoured with the south of France, having lived there for a year, you can imagine my excitement at going to Tapenade to talk to Laurie Faget. Laurie and her fiancé, Kevin Chassagne opened Tapenade in July last year having created a very provençal-feeling restaurant and French products boutique. I am always desperately wanting to be teleported to the south of France, so I was very happy to sit in a glorious yellow arm chair and hear Laurie and Kevin's story while surreptitiously clocking the Orangina, foie gras, Amora mustard and packets of Lulu biscuits on the shelves. Laurie has crossed the line between front and back of house and swapped waiter's knife for chef's knives and is cooking up food from her childhood in the south of France. C'est genial!

Today's recipe is Zucchini, Tapenade, and Feta Bites (Healthy Game Day?).Here are the links to some of the items I talked about in this episode: #adKalamata Olive Tapanade*Trader Joe's Tapanade**NOTE: Tapanade has anchovies in it so Tapanade is not vegetarianHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

Do you know what today's word "Tapenade" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to understand.However, learning as many kitchen terms and culinary vocabulary as you can helps to provide a fundamental knowledge for any food and beverage professional or enthusiast. Play along with each episode and quickly add to your Kitchen Lingo word inventory!Be sure to subscribe to the show, it is free, and then you will be notified whenever a new Kitchen Lingo Culinary Vocab Learning Challenge is available. Sharing the podcast with others you know is also greatly appreciated!The New Food Lover's Companion - https://amzn.to/3uO0KfvNOTE: As an Amazon Associate, I earn a small fee from qualifying purchases made through this link, however it doesn't change or increase the price you pay.RATINGS / REVIEW: If you enjoy this episode, please consider leaving a comment below. It takes less than a minute and we appreciate the feedback!SPONSORSHIP / SUPPORT: If you like the show and the episodes we produce, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also support our production efforts by donating through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the creation and production of the episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the show, please contact us at: FoodMediaNetwork@gmail.comRESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkChef Educator Podcast: https://foodmedianetwork.com/chefeducator/Culinary School Stories Podcast: https://foodmedianetwork.com/culinaryschoolstories/Main Website: https://foodmedianetwork.comYouTube Channel: www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheNewsletter Sign Up: https://foodmedianetwork.com/contactThe Kitchen Lingo podcast is a proud member of the Food Media Network!Copyright 2021

The Laughing Cow cheese was good. The Tapenade was good. The Reuben was good. The Hard Kombucha was bad. Very, very bad!

Retrouvez dans cet épisode des SuperPhysique Podcast de Musculation, Rudy Coia et Fabrice, les fondateurs du site SuperPhysique.org destiné aux pratiquants de musculation sans dopage répondre aux meilleures questions de la semaine des Forums SuperPhysique. Cette semaine, on parle de tapenade, d'olive, de jeune intermittent, de Know Minut, de limites naturelles, de perte de graisse locale, de tour de bras, de pectoraux..Le tout bien évidemment saupoudré d'anecdotes de vieux en tout genre pour votre plus grand plaisir. Si vous souhaitez poser vos questions, cela se passe directement sur https://www.superphysique.org Les liens du Podcast : - Pour TELECHARGER KNOW MINUT : https://play.google.com/store/apps/details?id=com.bleu122.knowminut&hl=fr&gl=US ou https://apps.apple.com/fr/app/knowminut-podcasts/id1481592374 - La FORMATION GRATUITE SuperPhysique - https://bit.ly/2UnAYye - Le LIVRE de Fabrice - https://bit.ly/2WOVV6O - L'application SP-TRAINING - https://bit.ly/3dI9RWq - Pour se faire COACHER par Rudy - https://www.rudycoia.com - Notre marque de COMPLÉMENTS alimentaires - https://bit.ly/3bsJIc8

C’est en 1880 dans la belle ville de Marseille qu’est née la tapenade, créée par le chef Meynier dans son restaurant la Maison Dorée. Il en garnissait des œufs durs. Mais l’idée de réaliser une pâte à base d’olive est bien plus ancienne et durant l’antiquité, un certain nombre de préparations étaient déjà célèbres comme l’epityrum, qui contenait des olives, fenouil, herbes, vinaigre, huile.

C’est en 1880 dans la belle ville de Marseille qu’est née la tapenade, créée par le chef Meynier dans son restaurant la Maison Dorée. Il en garnissait des œufs durs. Mais l’idée de réaliser une pâte à base d’olive est bien plus ancienne et durant l’antiquité, un certain nombre de préparations étaient déjà célèbres comme l’epityrum, qui contenait des olives, fenouil, herbes, vinaigre, huile.

Davey Dabs does not fuck around when it comes to his favorite past time. No, that is not dabbing, it is collecting Pokemon cards. Dabbing is a close second. But he will inform you that the two go together like chocolate and peanut butter on a caramelized onion bagel with lox, cream cheese with an olive Tapenade schmear. To most, that sounds like a hideous conglomeration of zest, but to Davey Dabs it is quite the contrary. It is his opinion that the clash of flavors inspires the palette to communicate across a network of frenzied ganglion resulting in a cacophony of synapses firing across all centers of the brain. The game of Twister crossed with Tetrus is how he describes his favorite sandwich, like a funky hybrid that is single source and pressed into super terpy hash rosin. Passion and details are what elevate successful people to the top, he believes, and the future of dabbing is something he sees as being a legitimate profession undeniably in his future. And in his mind, there is no better chance at making a career out of the one thing for which you are most passionate if you rise to a level above the mean. “Do what you love, and the money will come.” This he professes to anyone concerned with what he plans to do when he grows up. Davey Dabs envisions a noble career in dabbing. “I know a lot of unemployed musicians,” he will tell you. “And there are far less people who know how to properly administer a perfect dab.” He's not wrong. He dips a cotton swab in isopropyl alcohol and cleans the residue from the glass, politely preparing the area with proper etiquette. All the while, like a sommelier, his pinky juts to the side, a quirk of Davey Dabs that instills the assuredness that the dab is being administered by a consummate caretaker. Davey Dabs is notorious for wearing a jacketless vest and tie with an English beanie and has fittingly chosen the stage name The Dapper Dabber. Imagine Picachu in a three-piece suit. With a lot of hair. Really stoned.

Leckere Weihnachts-Snacks für zwischendurch bei SWR4 kocht.

Tous les samedis et dimanches, Vanessa Zhâ et Olivier Poels nous font découvrir quelques pépites du patrimoine français. Direction aujourd'hui la Drôme provençale, pour découvrir notamment un chanteau connu pour avoir accueilli la marquise de Sévigné. 

durée : 00:27:10 - Le Grand Miam de France Bleu Gironde

Aujourd’hui c’est détour par le Paris du 19ème pour y rencontrer notre de Vinci national, celui sans qui il n’y aurait eu ni Copperfield, ni interrupteur, ni Roomba : Robert-Houdin, père de la magie moderne et horloger de génie.  Bon appétit ou Bonne nuit. La Touche à Tous Corp. Nos liens : https://linktr.ee/toucheatous Logo par Juliette Mottier :  https://www.instagram.com/j_hxii/  Musique d'intro : Merci Samplefocus ! Musique d'outro : Composition originale par Touche à Tous corp, tous droits réservés Musiques de transition : Intro by Quantum Jazz Lien : https://freemusicarchive.org/music/Quantum_Jazz/ Licence: https://creativecommons.org/licenses/by-sa/3.0/deed.fr Téléchargement (3MB): https://auboutdufil.com/?id=537 Jazz Brunch  by Kevin MacLeod Lien: https://incompetech.filmmusic.io/song/3937-jazz-brunch- Licence: http://creativecommons.org/licenses/by/4.0/ Makie Elkino by William Ross Lien:https://freemusicarchive.org/music/William_Ross_Chernoffs_Nomads/Aim_to_Stay/William_Ross_Chernoffs_Nomads_-_Aim_to_Stay_-_01_Makie_Elkino Four-Way by William Ross Lien:https://www.freemusicarchive.org/search?adv=1&quicksearch=four-way&search-genre=Jazz&&&music-filter-CC-attribution-only=1 Jazz Club by Kriss http://freemusicarchive.org/music/Kriss Creative Commons — Attribution-NoDerivs 3.0 Unported — CC BY-ND 3.0 Free Download / Stream: https://bit.ly/jazz-club-kriss Music promoted by Audio Library https://youtu.be/XFh4xCY2BGU Night In Venice by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5763-night-in-venice License: http://creativecommons.org/licenses/by/4.0/ Red Moon by Diego Nava

Dine with ease with the best of them! Let’s face it, we all have to eat. But how you eat in an upscale dining setting, can make or break a business deal. Learn dining etiquette tips to set you apart with class and confidence at the dining table.

Croyez-le ou non mais il existe un point commun entre la Ligne Maginot, l’impôt unique et le shampoing démêlant : il s’appelle Sébastien Le Prestre de Vauban et il était humaniste avant que ne ça soit à la mode. Bon appétit ou Bonne nuit. La Touche à Tous Corp. Nos liens : https://linktr.ee/toucheatous Logo par Juliette Mottier :  https://www.instagram.com/j_hxii/  Musique d'intro : Merci Samplefocus ! Musique d'outro : Composition originale par Touche à Tous corp, tous droits réservés Musiques de transition : Night In Venice by Kevin MacLeod Lien: https://incompetech.filmmusic.io/song/5763-night-in-venice Licence: http://creativecommons.org/licenses/by/4.0/ Hot Swing by Kevin MacLeod Lien: https://incompetech.filmmusic.io/song/3885-hot-swing Licence: http://creativecommons.org/licenses/by/4.0/ Jazz Brunch  by Kevin MacLeod Lien: https://incompetech.filmmusic.io/song/3937-jazz-brunch- Licence: http://creativecommons.org/licenses/by/4.0/ Midnight Stroll by Ghostrifter Lien: https://soundcloud.com/ghostrifter-official Licence: https://creativecommons.org/licenses/by-sa/3.0/deed.fr Téléchargement (8MB): https://auboutdufil.com/?id=522 Slow Burn by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4372-slow-burn License: http://creativecommons.org/licenses/by/4.0/ Acid Trumpet by Kevin MacLeod Lien: https://incompetech.filmmusic.io/song/3340-acid-trumpet Licence: http://creativecommons.org/licenses/by/4.0/ Funkylicious- Musique libre de droits de https://audiohub.fr Licence: CC BY (https://creativecommons.org/licenses/by/4.0/)  

L'émission culiniare du dimanche matin, animée par Hervé et le chef Frédéric Kempf. Au menu : comment réaliser sa tapenade maison ?

L'émission culiniare du dimanche matin, animée par Hervé et le chef Frédéric Kempf. Au menu : comment réaliser sa tapenade maison ?

Show Notes:Intro - On the Needles - Dami - ~NoneC.C. -~Jeremy’s 2020 Birthday Socks on US1.5 (2.5mm), See my Ravelry project page for the colourwaysFinished Projects - Dami - ~NoneC.C. -~2020 Preemie Hat #16 on US6 (4mm), Lion Brand Heartland in the Glacier Bay colourway, Vidalana Ambient Worsted in the Dawn Blush colourway, & Vidalana Dream in the Tapenade colourway~The Hubs' 2020 Birthday Socks on US1.5 (2.5mm), See my Ravelry project page for the colourwaysFlosstube - Begins at timestamp 7:02Dami - ~Rapunzel by UniqueDoorSignC.C. - ~Delivering the Coffee Beans by Homespun Elegance~Edinburgh Castle by Terra Luna Stitchery~Semi-Sane StitchersYummies (our current favourite things) - ~Cross stitch floss & kits from Lori (Lavisa)~Cross stitch floss from Julia (Geaizee)~Fall Stickers & Kitty Happy Notes from Happy Planner~Knit Crate - Use the coupon code GEEKY20 to get 20% off of your first order! This code will only work to discount the first month of a recurring monthly subscription and any of our Shop items.~Just CrossStitch June 2020~GGK Crafty Photo A Day Challenge - #GGKCraftyPAD - details for April here & for May here~Upcoming Events:*Grazing Hills Fiber Fest in Viola, ID, Saturday & Sunday, 11/12-July-2020, C.C. will be teaching Continental Knitting on Saturday, 11-July-2020, from 10am to noonWhat We're Watching, Reading, + Listening To - Please be aware that we do discuss recent tv show episodes that have aired in the last week or so. This is your spoiler warning!~Wuthering Heights by Emily Brontë - Dami is reading~The Dobe Ju/’hoansi by Richard B. Lee - Dami is reading~Phèdre by Jean Racine - Dami finished reading~Hernani by Victor Hugo - Dami finished reading~The Glass Scientists (webcomic) by Sabrina Cotungo - Dami is readingApril / May / June 2020 RAL - 15 minutes of reading daily challenge - #GGKRAL20* 87-91 of 91 days - 1 or more giveaways for eBook, everyone gets $1.20 off any single pattern coupon code & 87+ days RAL virtual badge * 60-86 of 91 days - 1 or more giveaways for single pattern, everyone gets 60+ days RAL virtual badge* #GGKRAL202020 RAL Yearlong Challenge~April / May / June* 91 days - 10 entries* 87-90 days - 8 entries* 60-86 days - 5 entries~July / August / September* 92 days - 10 entries* 88-91 days - 8 entries* 61-87 days - 5 entries~October / November / December* 92 days - 10 entries* 88-91 days - 8 entries* 61-87 days - 5 entries~Read All 366 days - 10 bonus entries~Complete the Modern Mrs. Darcy 2020 Reading Challenge - 12 bonus entries [all or none] (we'll open a thread for you to post this in December 2020)~3 grand prize winners drawn from all the entries~Fibershed: Growing a Movement of Farmers, Fashion Activists, and Makers for a New Textile Economy by Rebecca Burgess - C.C. is reading~Harry Potter & the Order of the Phoenix (Harry Potter #5) by J.K. Rowling - C.C. is rereading with Harry Potter & the Sacred Text podcast & Swish and Flick: An All Potter Podcast~Lucy Kincaid Series by Allison Brennan - C.C. finished reading Books 4-5~Detective D.D. Warren Series by Lisa Gardner - C.C. finished reading Book 3~Max Revere Series by Allison Brennan - C.C. finished reading Book 1~The Cat Who… Series by Lilian Jackson Braun - C.C. finished reading Book 19~Movies - Phantom of the Opera | Onward | Frozen 2 | Labyrinth~Silent Witness - finished watching Series 19 and watching Series 20~Shakespeare and Hathaway - finished watching Series 3~Frasier - finished rewatching Season 3 & rewatching Season 4~Cabin Fever~The Masked Singer - watching Season 3~The Blacklist - watching Season 7~NCIS: LA - watching Season 11~NCIS: NO - watching Season 6~Zoey's Extraordinary Playlist - watching Season 1~When Calls the Heart - watching Season 7~Outlander - watching Season 5~Prodigal Son - watching Season 1~Whose Line Is It Anyway? - watching Season 15~My Favourite Murder podcast~Cabin Pressure~Random Spotify Playlists~Songs of Resilience playlist~C.C.’s Favs playlistMarch/April/May Sheepy Spring AL -*Runs from 1-March through 31-May*Details - any project you knit/crochet/weave/spin/stitch/sew that you can convince us relates to spring*No WIPS - Your project must be begun no earlier than 1-March and finished no later than 31-May*Each project that you knit/crochet/weave/spin must be at least 20yds/18.3m that you finish and post in the Ravelry FO Thread counts as 1 entry into the giveaways. If your project is not at least 20yds/18.3m, you need to group it in a single post with other projects that together total at least 20yds/18.3m. For stitching/sewing projects, we’ll leave it to your best judgment. If you wanted our official ruling, PM PM JavaPurl or Email us at geekygirlsknit@gmail.com*Feel free to poly-dip in other ALs as long as it fits in with other rules (including the great podcaster craft together)*Prizes: If you’d like to donate one, PM PM JavaPurl or Email us at geekygirlsknit@gmail.comHoneybee Project Bag & Stitch Marker made & donated by Theresa (JASZCreations) of JASZCreations on EtsyLion Brand Magic Stripes in the Jelly Bean colourway - 3 skeins - 3 winners will each win 1 skeinKaren Hallion “She’s Got Help” printPlymouth Owl Shawl Pin from Eileen (Leaner)Pandia’s Jewels Leaf Stitch Marker SetCJ Kopec Creations Integrity, Purple Passion from Eileen (Leaner)One Twisted Tree’s BFL Prime in very Mardi Gras colors from Mary Beth (MaryBeth1199)*Must be a member of the our Ravelry group ~ Geeky Girls Knit Podcast to participate*Social Media Hashtag: #GGKWinter1920*Thread will be locked the morning of 1-June and winner(s) drawn on the next podcast following that*For any and all giveaways, prizes, competitions, ALs, etc. that we host, the winner(s) have 30 days from the date of announcement (the date the podcast episode in which the winner was announced goes live) to contact us to claim their prize or it will be forfeited. If this occurs, the prize will be used for another giveaway at our discretion. Thanks for understanding!*There is a Chatter Thread on Ravelry so we can encourage each other along the way.Ask the Geeky Girls - Cathy (knitterchow) from Michigan asks:C.C., how many pairs of hand knit socks do you have in your sock drawer? And Dami? And Dr. Hubs?Misc. - ~Threads Entwined - 15% off until the end of May, 2020, with the coupon code geeky15~Support the Podcast, Become A Patron~Want another way to help support our podcast? Throughout our website, links to books, tv shows, movies, etc. are Amazon Affiliate Links. We receive a portion of what you spend when you click through our website to shop on Amazon. What we receive helps us with the costs associated with producing this podcast as well as with prizes & shipping for giveaways. Thanks in advance for your support!If you are in the UK, please click this link, Amazon.co.uk, or the banner below to shop:If you are in Canada, please click this link, Amazon.ca or the banner below to shop:~For any and all giveaways, prizes, competitions, ALs, etc. that we host, the winner(s) have 30 days from the date of announcement (the date the podcast episode in which the winner was announced goes live) to contact us to claim their prize or it will be forfeited. If this occurs, the prize will be used for another giveaway at our discretion. Thanks for understanding!Find Us Online -C.C. -~ on Ravelry as JavaPurl~ on Fitbit as user 2F8K2V~ on Instagram as cc_almonDami - ~ on Ravelry as damisdoodles~ on Fitbit as user 2Y8TJC~ on Instagram as damisdoodlesPink Purl - ~on Instagram as pinkpurlalmonJavaPurl Designs~ C.C.'s Knitting Designs on Ravelry~ Dami's Knitting Designs on Ravelry~ JavaPurl Designs websiteGeeky Girls Knit and Cross Stitch -~ our Ravelry group ~ Geeky Girls Knit & Cross Stitch Podcast (FlossTube)~ our Facebook page~ email us: geekygirlsknit@gmail.com~ on iTunes~ on YouTube~ Support the Podcast, Become a PatronUntil next time,Happy Knitting!

Here's a new idea for a modern tapa or shared appetizer: Pimenton BBQ Rubbed Pork with Tapenade and Truffle Crackers. First, Chef Barbara Alexander from The Culinary Institute of America prepares the BBQ rub marinade with Pimentón Ahumado La Chinata, cumin, salt and pepper. She coats the Alta Expresión Selección de Montanera pork tenderloin, which is made from world-renowned acorn-fed 100% Ibérico pork from Spain. Allow the pork to marinade overnight. Once the flavors from the Pimentón BBQ rub are nicely infused, she sears the tenderloin until done, then thinly slices the pork. She serves the sliced pork with red pepper tapenade with Paul and Pippa Gourmet Food truffle-flavored crackers. Your guests will love this unique combination of flavors. Find the full video series at https://www.ciaprochef.com/spanishproducts/

Seguimos con la nueva semana de temáticas. Esta hablamos de versiones saludables de... y hoy toca patés vegetales.Para versionar los patés necesitamos:1. Base espesa o pastosa: legumbre cocida, frutos secos, molidos, castañas cocidas, patata o boniato asado (no cocido), calabaza asada, zanahoria asada, berenjena asada, porridge espeso o tofu. 2. Sabor: tomate seco hidratado, algas secas en polvo, hierbas (albahaca, cilantro, romero...), especias (curry, comino, pimentón, orégano, ajo, lemos grass...), verduras trituradas (espinaca, remolacha, calabacín, pimiento rojo asado...), queso, levadura de cerveza, miso, aceitunas, alcaparras, pasas u orejones, limón. 3. Textura: AOVE, frutos secos o crema de frutos secos, crema de cacahuete sin azúcar, aguacate, semillas o pasta de semillas como el tahín, grasa de coco virgen, manteca de cacao. ¿Cómo se hace?Solo necesitas una picadora o procesadora de alimentos tipo thermomix. O incluso una batidora de vaso. 1. Trituramos el ingrediente base, y le damos algo de fluidez con algunos de los ingredientes grasos y, si hace falta, algo de líquido.2. Añadimos los saborizantes. Por último rectificamos la textura si hace falta y rectificamos de sal.3. Dejamos enfriar unas horas en la nevera. Algunas combinaciones:1. Alubia blanca cocida + tomate seco y albahaca + AOVE2. Castañas y boniato + orejones + crema de almendra3. Tofu + lemon grass y curry + grasa de coco4. Patata cocida + espinaca cocida, levadura de cerveza y limón + aguacateClásicos:1. Hummus: garbanzos +ajo, limón, comino y pimentón + tahín y AOVE2. Tapenade: aceituna + chalota pochada + ajo + miel3. Muhammara: nueces + pimiento rojo y ajo + AOVE4. Babaghanush: igual que el hummus pero con base de berenjena asada.

Seguimos con la nueva semana de temáticas. Esta hablamos de versiones saludables de... y hoy toca patés vegetales.Para versionar los patés necesitamos:1. Base espesa o pastosa: legumbre cocida, frutos secos, molidos, castañas cocidas, patata o boniato asado (no cocido), calabaza asada, zanahoria asada, berenjena asada, porridge espeso o tofu. 2. Sabor: tomate seco hidratado, algas secas en polvo, hierbas (albahaca, cilantro, romero...), especias (curry, comino, pimentón, orégano, ajo, lemos grass...), verduras trituradas (espinaca, remolacha, calabacín, pimiento rojo asado...), queso, levadura de cerveza, miso, aceitunas, alcaparras, pasas u orejones, limón. 3. Textura: AOVE, frutos secos o crema de frutos secos, crema de cacahuete sin azúcar, aguacate, semillas o pasta de semillas como el tahín, grasa de coco virgen, manteca de cacao. ¿Cómo se hace?Solo necesitas una picadora o procesadora de alimentos tipo thermomix. O incluso una batidora de vaso. 1. Trituramos el ingrediente base, y le damos algo de fluidez con algunos de los ingredientes grasos y, si hace falta, algo de líquido.2. Añadimos los saborizantes. Por último rectificamos la textura si hace falta y rectificamos de sal.3. Dejamos enfriar unas horas en la nevera. Algunas combinaciones:1. Alubia blanca cocida + tomate seco y albahaca + AOVE2. Castañas y boniato + orejones + crema de almendra3. Tofu + lemon grass y curry + grasa de coco4. Patata cocida + espinaca cocida, levadura de cerveza y limón + aguacateClásicos:1. Hummus: garbanzos +ajo, limón, comino y pimentón + tahín y AOVE2. Tapenade: aceituna + chalota pochada + ajo + miel3. Muhammara: nueces + pimiento rojo y ajo + AOVE4. Babaghanush: igual que el hummus pero con base de berenjena asada.

Retrouvez dans cet épisode des SuperPhysique Podcast, Rudy Coia et Fabrice, les fondateurs du site SuperPhysique.org destiné aux pratiquants de musculation sans dopage, répondre aux meilleures questions de la semaine des Forums SuperPhysique. On y parle des meilleures protéines végétales, des projets SuperPhysique, de comment muscler au mieux ses épaules et progresser aux élévations latérales, de comment résoudre des problèmes aux pectoraux mais aussi et surtout de recette, d'anecdotes et de conseils de vieux afin de mieux progresser ensemble. Si vous souhaitez poser vos questions, cela se passe directement sur https://www.superphysique.org/forums/index.php Les liens du Podcast : - La Formation SuperPhysique - https://methodesp.rudycoia.com - Le livre de Fabrice - https://www.musculation-halteres.fr/methode-musculation-halteres/ - Pour faire son analyse morpho-anatomique - https://www.rudycoia.com/produit/pack-methode-superphysique-tome-1-et-2/ - Les meilleurs suppléments - https://www.superphysique.org/nutrition

L'odeur est nauséabonde, le lieu bruyant, la lumière loin d'être à notre avantage. Les gens y mutent en zombies dépressifs et sans empathie. Les bousculades et insultes fusent.Non, ceci n'est pas la description du fumoir d'un bar de Pigalle à 4h du matin ou d'un Tati le jour du black friday. Je parle bel et bien du métro parisien. Voilà la toute première création de cette année 2019. Bonne écoute!

It's the last episode of the cocktails section, baby! It's a classic combo (not classic) of Crostini with Tuna Tapenade and Coeur à la Crème, the nature of which, tbh, we still don't fully understand. Tune in to hear about our first full fledged food FAIL ~gasp~.

L'odeur est nauséabonde, le lieu bruyant, la lumière loin d'être à notre avantage. Les gens y mutent en zombies dépressifs et sans empathie. Les bousculades et insultes fusent.Non, ceci n'est pas la description du fumoir d'un bar de Pigalle à 4h du matin ou d'un Tati le jour du black friday. Je parle bel et bien du métro parisien. Voilà la toute première création de cette année 2019. Bonne écoute!

JUBILEUM! MACKA 70! MUSIK! HÄLLEFLUNDRA! ELFENBENSTORN! ETC! See acast.com/privacy for privacy and opt-out information.

Gros épisode pré-week-end pour te mettre un sourire dan’ face. Dans ton show: Chuck est de l’avis « KD ou rien », Vanessa avoue avoir été précoce dans ses relations amoureuses, Anthony monopolise le soundboard, Audrey a déjà abusé des Glosettes aux raisins et Nick te jase de ses tites’ blondes (et de ti’ bisous). Bref, merci énormément de nous écouter à chaque jour, passe un beau week-end et à lundi prochain!   Anthony: http://www.facebook.com/anthony.montreuil.1?ref=br_rs Vanessa: http://www.facebook.com/vanessa.chandonnet Audrey: http://www.facebook.com/aladrey Nick: http://www.facebook.com/nicprovo?fref=ts Chuck: http://www.facebook.com/charles.tleduc   YouTube: http://goo.gl/K2kKOo iTunes: http://goo.gl/n1411W Google Play: http://goo.gl/KUTKG4 Stitcher: http://goo.gl/ejqg62   Twittinons ensemble:   Vaneska: http://twitter.com/lasorteuse Nick: http://twitter.com/NickProvost Chuck: http://twitter.com/Chucktl Le Petit Bonheur: http://twitter.com/lepbonheur   Merci de nous suivre!

Three's Company; four's an orgy. It's a Full House on this episode of Cheese and Rice as Jessica and Seth are visited by two amangels who eat cheese plate takeaway. Special Guests: Dan Hood and Natalie Petrosky.

Un tartare avec des saveurs du sud, avec une tapenade d'olives. Le nord, avec quelques gouttes de Calvados... Sinon, vous pouvez revenir au tartare le plus sobre : Sel, poivre et huile d'olive. Mais sans oeufs ! Selon Claude Frôté, l'oeuf alourdi cette recette.

Un tartare avec des saveurs du sud, avec une tapenade d'olives. Le nord, avec quelques gouttes de Calvados... Sinon, vous pouvez revenir au tartare le plus sobre : Sel, poivre et huile d'olive. Mais sans oeufs ! Selon Claude Frôté, l'oeuf alourdi cette recette.

Grilled steak is sensational, but make it slamming good by topping it with cherry tapenade. Pit and chop a half-pound of Bing cherries. Place them in a bowl and mix them with 2 chopped scallions, a tablespoon of olive oil, a little chopped parsley and a half teaspoon of ground cumin and coriander. Toss the mixture and drizzle it over the sliced steak. It’s really good. The post Cherry Tapenade Topping For Grilled Steak appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Henry Robertson, owner of Henry's Olives, talks about curing olives and making sauerkraut and other specialty foods. Produced and hosted by Jennifer Bell, khsu.org

This week on Cooking Issues, Dave is joined in the studio by Nick Wong, chef de cuisine at Momofuku Ssäm Bar, and Esther Ha of Cafe Boulud to talk cookies, plums, pumpkin bread, olives, seasoning sticks, shrimp, and the correct pronunciation of "Mianus." Meanwhile, Nastassia is vacationing in Naples (Italy, not Florida) and probably not drinking any coffee.

La bonne popote des potes sans se prendre trop au sérieux !

Hay que tener conciencia de que existe el interior, no solo el físico y la parte externa, son las palabras de Eva. El suplemento de día: Cepillo de cerdas naturales . La importancia de los estudios preventivos de la diabetes. La receta del día: Tapenade de tofu. Clases de iridología. Causas emocionales y energéticas de nuestros padecimientos. Jugo del día: para la digestión y las flatulencias. Medicamento del día: Mandarina. Invitados: Lic. Jorge Franco, Dr. Lucio Castillo y Orientador Naturista Pablo Sosa, Terapeuta de Sanación Cuántica Alma Hernández. Afirmación: Me perdono a mí mismo. Estoy libre para amarme.

Chef David Lawrence of goodbite.com demonstrates how to make a recipe from Susan Russo of foodblogga.com, Tilapia with Roasted Red Peppers and Olive Tapenade. This is a great quick and easy weeknight meal.