We’re Cooking: Clean Out the Pantry

Rosemary and Black Bean Dip

We have been cooking at home for two the past week watching Mavs games with great wine and game ready dinners.  I didn’t have time to go to the store last Tuesday though so I opted to clean out the pantry, fridge and freezer.  Our fridge had enough for a tasty salad of baby spinach, tomatoes, squash and feta. We had Naan bread in the freezer which crisped easily in a hot oven, so I whipped up a few spreads for the bread, opened a bottle of Pali “Bluffs” Russian River Pinot Noir and we were set. 

The two spreads utilized more of our blooming fresh herbs and proved that a little creativity can go a long way.
There are a few items we always have in our kitchen – garlic, anchovy paste, olives, canned beans, capers, olive oil, sundried tomatoes, and a variety of mustards to name a few.  With that I knew I could make an olive tapenade and a white bean and rosemary dip.  I had a similar dip when I was in South Africa and have been dreaming about it since I got home…and just never made it.  Unfortunately when I went to mix up the white bean dip I realized we only had black beans…enter a little compromise and creativity and we have a rosemary and black bean dip.  Both incredibly simple and super flavorful with our roasted garlic Naan bread.

Olive Tapenade


Kalamata Olive Tapenade
1 cup Kalamata olives
2 cloves garlic
1 tablespoon anchovy paste
1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1 1/2 tablespoons capers
4 large basil leaves
1 tablespoon parsley
2-3 tablespoons olive oil

In a food processor add all ingredients except olive oil to a food processor and pulse two or three times to begin chopping everything together.  Then turn on a low chop and drizzle in olive oil slowly until all ingredients are well mixed together (may only take 2 tablespoons, so drizzle in to get the consistency you like.) Serve.

Rosemary and Black Bean Dip
1 can black beans – drained and rinsed well
2 cloves garlic
1 tablespoon fresh parsley
2 tablespoons fresh rosemary
1 tablespoon lemon juice
2-3 tablespoons olive oil
1/2 teaspoon black pepper and sea salt
1/2 teaspoon red pepper flakes

Add all ingredients except olive oil to a food processor and pulse slowly to begin incorporating all ingredients, then slowly drizzle in olive oil, one tablespoon at a time to get the constituency you like.  Adjust the seasoning if needed and serve.

One Comment on “We’re Cooking: Clean Out the Pantry

  1. Pingback: We’re Cooking: Greek Inspired Thracian Clay Pot | Red Wine with Breakfast

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Every Glass Is An Adventure


Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii

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Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.

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