We often disregard the influential roles people play in our lives. My mom hasn’t just been a great mother, but an inspiration and best friend. My love for cooking has stemmed from her passion and creativity in the kitchen, and I can only hope to be half the chef that woman is today.
The other night she made a garlic potato salad, a marinated tomato salad, and a "Muffuleta"sandwich with home made olive tapenade.
The most beautiful woman I know!
Recipe for the Muffuletta via Beyond the Hedges by the Junior League of Athens, Georgia:
1 (7-ounce) jar Spanish olives with pimentos, chopped
1 (61/2 ounce) can sliced black olives
1/2 cup extra virgin olive oil
1 tablespoon freshly chopped oregano
1 teaspoon freshly chopped basil
2 tablespoons parsley flakes
2 tablespoons capers, chopped
Juice of 1/2 lemon
2 loaves Italian or French bread
3/4 pund thinly sliced salami
1 pund thinly sliced ham
12 slices provolone
12 slices mozzarella
In a bowl combine the green and black olives, olive oil, oregano, basil, parsley, capers, and lemon juice. Cover and chill for 8 hours.
Preheat to 400.
Split loaf in half and remove inner bread.
Fill the bottom of the cavity with the olive mixture.
Layer with cheeses
Wrap sandwich tightly in foil.
Toast in oven for 15 minutes
Serve with lettuce and tomatoes.