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No small part of choosing this restaurant as the #1 summer pick was owner/chef Kim Klopstock's penchant for using local ingredients, truly being a "sustainable restauranteur."
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Published: Tuesday, August 31, 2010
By DIANE WHITTEN
For The Saratogian
Farmers' Market Recipe
"SoLively" might be a word used to describe the Saratoga Farmers' Market, especially at this time of year when the market boasts a full range of produce, musicians and visitors from out of town.
"SoLively" is also the name of a locally made tapenade sold at the Saratoga Farmers' Market.
Kim Klopstock, owner of The Lily and the Rose gourmet catering company, started serving her tapenade spread at events about 10 years ago. After being encouraged by her patrons who couldn't get enough, she began bottling it and marketing it under the name of "SoLively Tapenade."
Tapenade brings a Mediterranean flair to any dish. The recipe originates from France, where it has traditionally been made with capers, black olives, anchovies and olive oil.
"SoLively Tapenade" is made with diced olives, roasted red peppers, garlic, balsamic vinegar and other ingredients. It makes a great appetizer spread on your favorite crackers or crusty bread; it's especially good with chevre cheese.|Other uses are only limited by your imagination.
In the recipe that follows, the tapenade adds a flavorful zest that will keep you coming back for more.
The recipe is a healthier version of latke, which is usually pan fried.
At this time of year, zucchini is plentiful at farmers' markets or perhaps in your own garden. Tomatoes add nice color to this dish.
After purchasing "SoLively" at the Saratoga Farmers' Market, pick up a dozen fresh locally raised eggs to make your SoLively Tapenade and Zucchini Latkes..
Serve as a side dish or main course along with angel hair pasta.
Tapenade and Zucchini Baked Latka
4 zucchini* (about 6-8 inches), grated (about 6 cups)
1 large tomato*, cored, seeded and diced (about 1 cup)
1/2 cup scallions*, diced
2/3 cup tapenade*
2 cloves garlic*, diced
2 eggs*, beaten
1/2 teaspoon pepper
1/2 teaspoon oregano
1 cup whole wheat flour
1 cup shredded Parmesan cheese
Preheat oven to 425. Line two baking sheets with foil and coat liberally with olive oil. Put grated zucchini in a colander and press out excess liquid. In a large bowl, combine zucchini, tomatoes, scallions, tapenade, garlic, and beaten egg; stir together. In a small bowl, stir together pepper, oregano, flour and parmesan cheese. Add to zucchini mixture and stir together. Scoop out a 1/4 cup of mixture at a time, place on the baking sheet and gently pat down with the back of a fork to 1/2 inch thickness. Place latkes about 1/2 inch apart. Bake at 425 degrees for 25 minutes until lightly browned. Mix some extra tapenade into chevre goat cheese to serve with the latke, or serve warm over marinara sauce, sprinkled with grated parmesan. May be made a day or two ahead and refrigerated. Reheat in a 300 degree oven for about 10 minutes. Makes 24 latkes (six main dish servings or 12 side dish servings).
This recipe can be sampled today at the Saratoga Farmers' Market from 3 to 6 p.m. at the Cornell Cooperative Extension table. Ingredients marked with an asterisk (*) are available at the Farmers' Market on High Rock Avenue. The Saratoga Farmers' Market is open from 3 to 6 p.m. Wednesdays and Saturdays from 9 a.m. to 1 p.m. For zucchini recipes, call Diane Whitten at Cornell Cooperative Extension at 885-8995 or e-mail dwhit|ten@cornell.edu.
