Hillary Davis' Black Olives with Homemade Harissa
2 fresh red chills (or more if you like it hotter!)
1 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1 roasted red pepper in oil
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
5 cloves garlic
4 sun-dried tomatoes in oil
2 1/2 teaspoons sugar
1 teaspoon salt
1 tablespoon fresh lemon juice
4 tablespoons extra virgin olive oil
1 (6-ounce) can or jar pitted black olives
Slice the stems off the chills, then slice them vertically and add to the bowl of a food processor, including the seeds.
Heat the fennel and coriander seeds in a skillet over medium heat just until you can smell their aroma. Remove from the heat and add to the food processor.
Add the roasted red pepper, cumin, paprika, garlic, sun-dried tomatoes, sugar, salt, lemon juice, and olive oil to the food processor. Pulse, then process until it is the consistency of tomato paste.
Put the olives in a bowl and toss with the harissa to coat.
Hillary Davis' Mini Pan Bagnat
4 medium eggs
1 cup extra virgin olive oil
6 tablespoons red or white vinegar
1/4 teaspoon sugar
10 anchovy filets, minced
pinch of freshly ground black pepper
2 cloves garlic
6 ounces cherry tomatoes, sliced
6 ounces mesclun salad (or soft butter lettuce)
1 scallion, thinly sliced
1/2 green bell pepper, seeded, finely diced
6 large basil leaves, minced
8 small rolls or slider buns
1 small jar black olive tapenade
1 (5-ounce) can solid light tuna in olive oil, best quality
Place the eggs in a saucepan and pour cold water over them to cover by 1 inch. Bring the water to a boil, then remove the pan from the stove, cover, and leave for 10 minutes. Move eggs to a bowl of cold water and ice cubes to cool; then peel and slice.
In a bowl, whisk together the olive oil, vinegar, sugar, anchovies, and pepper. Press or finely mince the garlic and whisk into the vinaigrette. Add the cherry tomatoes and toss with a fork. Allow to rest for 15 minutes for the juice from the tomatoes to work into the vinaigrette. Then remove the tomatoes to a medium-size bowl.
To the medium-size bowl with the tomatoes, add the salad leaves, scallion, green pepper, and basil. Pour only enough of the vinaigrette over the top to toss and coat the salad. Reserve the leftover vinaigrette
Slice the rolls in half and scoop out some of the soft interior. With a pastry brush, paint the insides of the rolls with a little of the remaining vinaigrette, then thinly spread tapenade on the bottom half.
Drain the tuna and reserve the oil. Lightly mash the tuna with a fork to soften, adding drops of oil from the can if needed.
Fill each roll tuna, then egg slices, and salad mix. Place the top on the sandwiches and press down firmly.
To serve, tie each little roll with kitchen twine. Arrange on a serving plate and allow to rest for an hour before serving for the flavors to combine.