Stir the olives, capers, and 1 tablespoon of the cilantro into the sauce..
Process the garlic to a paste in a food processor.Add the hearts of palm and process to a course purée.
With the machine on, add the oil in a thin stream until you see the mixture coming together as a velvety purée.The absorbency of palm hearts can vary; any one batch may absorb a bit less or more than 1/3 cup of oil..Transfer the purée to a serving bowl and stir in the scallions.
Serve within a few hours..Originally appeared: May 2013.herb-packed spring soup.
in his last episode of.
, Justin Chapple is switching gears to pork chops—and not just any pork chops.With mixer running on medium speed, gradually add butter, 1 tablespoon at a time, beating well after each addition.
Continue to beat until mixture is light and fluffy, 8 to 10 minutes.With mixer running on medium speed, beat in strained jam and salt until just combined, about 1 minute.. Assemble the cake.
Place 1 cake layer on a cake plate.Using an offset spatula, spread 1 1/2 cups blueberry-coriander buttercream frosting from the center of the cake outward, forming a 1/2-inch-thick frosting layer with a 1-inch-wide, 3/4-inch-tall border around the perimeter to encase the curd.
(Editor: Top Slicers)