The One with the Revenge Party and Nibble Boards
Welcome to Friends with Food Episode #15! Listen here. Our friend Bebe Black Carminito joins us this episode! Bebe is a freelance food stylist, recipe developer and content creator. She is a cookbook, cocktail and charcuterie board enthusiast and you can always find at least three or more kinds of cheeses, olives and flavoured sparkling waters in her refrigerator at all times. The mere thought of running out of afore mentioned items (and her favorite pantry staple, garlic salt) will send her over the edge into a panic (because garlic salt makes everything better)! She resides in San Francisco with her favorite Sicilian, David Carminito. Follow Bebe on Instagram at @champagneandcookies and join in her cookbook club with the hashtag #getcookingcookbookclub! Also, be sure to check out 52 Shabbats by Faith Kramer featuring beautiful food photography styled by Bebe!
In this episode we cover Friends Season 5 Episode 15, The One with the Girl Who Hits Joey. This episode originally aired on February 18th, 1999. Monica is going strong on top of the charts this week with Angel of Mine. The top movie at the box office was Payback once again.
This episode is all about Ross and his mood swings!
Our bestie Willie Garson!
Nibble Boards and Tapenade
For this episode Bebe took over the recipe creation! Here she shares her guide for a classic nibble board, a snack-plate-for-dinner tradition that she and her husband David share every Friday night as a celebration of getting through another week together. In Bebe’s words:
”For a classic #nibbleboard I always try to include something salty, something crunchy, something briny, something sweet like a dried fruit or fresh fruit, a couple kinds of cheeses with different profiles and textures, something to dip and crackers or a torn baguette and salami. Try to go with at least one or two homemade components if time permits. David’s must haves: salami, olives, a couple kinds of cheeses, chips, nuts.
For our Podcast #nibbleboard I experimented with a new tapenade recipe (see below) with sun-dried tomatoes, lemon zest and Castelvetrano Olives . Also for the board I made the Rosemary Almonds and Sea Salt Crackers from Wine Style by Kate Leahy, classic salted Kettle potato chips/ Porcini Leek salami/ a grand cru from Roth Cheese/ a Mustard Brie from Marin Cheese and a combo cow and goat cheese called Seascape. I also added Rancho Meladuco Dates and plain sea salt crackers from Milton’s. In a nutshell, these are classic go-tos, but feel free to change it up!”
Green Olive Tapenade
recipe by Bebe Black Carminito
1 cup pitted Castelvetrano olives
1/4 cup capers rinsed and dried
1/4 cup jarred julienne sun-dried tomatoes in oil (reserve oil)
1 garlic clove sliced
Zest of 1 lemon
1 tablespoon lemon juice
Pinch of red pepper flakes or a little more (optional)
1/2 cup Italian parsley, chopped
1 tablespoon sun-dried tomato oil from jar
2 tablespoons olive oil
In the bowl of a mini food processor place all ingredients except oil and pulse together. Slowly drizzle in both oils until you’ve reached the desired consistency. Adjust seasoning if desired; I don’t normally add more salt, if you want to add a pinch, go for it. Just remember that depending on what you’re serving this with or using as a vehicle, you may not need it. Enjoy!!
