From the menu of … Front Page News, 351 Moreland Avenue, Atlanta. 404-475-7777; www.frontpagenews.com
Q: I spent a wonderful weekend in Midtown and had brunch at Front Page News for the first time (NOT to be the last). They serve hummus and olive tapenade, which my friend and I just loved. I was wondering if it was possible to get these recipes so I could re-create it at home. It would bring back such great memories from a fabulous weekend! — Trish Weber, Davie, Florida
A: Chad Anderson is now the general manager of the Moreland Avenue Front Page News, but he began working there as the chef. He sent us both recipes with a note that they go through gallons of hummus every day so the recipe he provided uses 21 pounds of garbanzo beans per batch. And the tapenade recipe he sent uses six quarts of black and green olives and a gallon of giardiniera. We've reduced the quantities here.
The hummus and tapenade are served as an appetizer with pita, vegetables and a few hot peppers.
Front Page News’ Hummus
Hands on: 10 minutes Total time: 10 minutes Makes: 1 1/4 cups
1 (15-ounce) can garbanzo beans, drained but not rinsed
3 tablespoons olive oil
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
Salt and white pepper
In the bowl of a food processor, combine beans, olive oil, tahini, lemon juice and garlic. Process until completely smooth. Season to taste. May be made ahead and refrigerated up to 3 days in advance.
Per 1/4-cup serving: 213 calories (percent of calories from fat, 51), 5 grams protein, 22 grams carbohydrates, 4 grams fiber, 12 grams fat (2 grams saturated), no cholesterol, 288 milligrams sodium.
Front Page News’ Tapenade
Hands on: 15 minutes Total time: 15 minutes Makes: 5 cups
Giardiniera is available at many grocery stores, but Anderson has provided a recipe if you can’t find it or prefer to make it yourself.
1 1/2 cups Giardiniera, drained and pureed (see recipe)
2 (5.75-ounce) bottles sliced green olives, drained and chopped
3 (3.8-ounce) cans sliced black olives, drained and chopped
1/4 cup grated Parmesan
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Tabasco, to taste
In a large bowl, combine Giardiniera, green olives, black olives, Parmesan, garlic, oregano and basil. Season to taste with Tabasco. Made be made ahead and refrigerated up to 2 weeks in advance.
Per 2-tablespoon serving: 36 calories (percent of calories from fat, 76), trace protein, 2 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), trace cholesterol, 187 milligrams sodium.
Giardiniera
Hands on: 15 minutes Total time: 15 minutes, plus refrigeration time Makes: 5 1/4 cups
Giardiniera is a traditional addition to an antipasto plate.
2 cups cauliflower, broken into small florets
1 1/4 cups diced carrot
1 cup diced celery
1 cup diced red pepper
1/2 cup salt
5 cups white vinegar
1 cup olive oil blend
12 garlic cloves
2 tablespoons red pepper flakes
2 tablespoons Italian seasoning
In a large glass or ceramic bowl, combine cauliflower, carrot, celery and diced red pepper. Cover with water and stir in salt. Cover and refrigerate for 12 hours. After 12 hours, drain and rinse vegetables and place in large bowl. Set aside.
In a large bowl, combine vinegar, olive oil, garlic, pepper flakes and Italian seasoning. Pour over drained vegetables. Cover and refrigerate. Allow to marinate at least 2 days before serving. Maybe refrigerated for up to 1 month.
Per 1/4-cup serving: 118 calories (percent of calories from fat, 78), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 10 grams fat (1 gram saturated), no cholesterol, 316 milligrams sodium.
