Karl’s Two Tapenade & Mini-Fry Bread

I have been into breads lately, trying my had at hallah and (American) Indian fry bread. Jan has friends over for a holiday meal this weekend and as an hors d’oeuvre I thought I would do tapenade and mini-fry breads.

Karl’s Two Tapenade & Mini-Fry Bread

Ingredients

Red Pepper Tapenade

½ cup roasted red pepper
½ cup black olives
1 Tbs. capers
1 tsp. anchovy paste
1 clove garlic, crushed
1 Tbs. flat leafed parsley, minced
¼ tsp. pepper
pinch Kosher salt
1+ Tbs. olive oil

Marinated Artichoke Tapenade

½ cup marinated artichokes
½ cup green olives stuffed with pickled garlic
1 Tbs. capers
1 tsp. anchovy paste
1 clove pickled garlic, crushed
1 Tbs. flat leafed parsley, minced
¼ tsp. pepper
1+ Tbs. olive oil

Fry bread

1 cup flour
2 tsp. baking power
½ tsp. salt
½+ cup milk

Directions

Red Pepper Tapenade

1. Chop the red peppers and olives as finely as you can and put them in a small mixing bowl.

2. Add the capers, anchovy paste, garlic, parsley, pepper, and salt. Mix them well.

3. Use a blender to finely mince the ingredients, adding only enough olive oil to make them stick together in a coarse paste.

Tip: I used an immersion blender. You want the bits chopped up finely enough that they stick together, but you do not want a perfectly smooth paste. Chunky/smooth is the goal.

Marinated Artichoke Tapenade

4. Chop the artichokes and green olives stuffed with pickled garlic as finely as you can and put them in a small mixing bowl.

Tip: Remove the garlic cloves from the olives, if you so not want an overpowering garlic flavor.

5. Add the capers, anchovy paste, pickled garlic, parsley, pepper, and salt. Mix them well.

6. Use a blender to finely mince the ingredients, adding only enough olive oil to make them stick together in a coarse paste.

Tip: See note above.

Fry bread

7. Mix the dry ingredients well.

8. Add the milk/water to the dry ingredients to make soft dough.

9. Divide the dough into four pieces.

10. Roll each piece of dough into a half inch thick snake.

11. Cut half inch pieces off the snake and roll the small pieces into a ball.

Note: While this was my original plan, I was making three other dishes at the same time. I finally gave up the on the mini-breads as too time consuming. I made a couple of big fry breads and cut them up.

12. Using plenty of flour, roll each piece of dough into a 1-1½ inch disk.

13. Drop the disks into deep fat heated to 370°.

14. Turn immediately and cook until browned on both sides, one to two minutes.

15. Transfer to a wire rack covered with a paper towel.

16. Serve hot with the spreads.