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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Soft brined peppercorns — steak au poivre, cream sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Soft brined peppercorns — steak au poivre, cream sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Preheat the oven to 350F. Lay the almonds on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. When cool enough to handle, stuff an almond inside each date. Wrap a piece of bacon around the date so the ends stick together. Put them on cookie sheets and bake until the bacon is crisp, 20 to 25 minutes. While that is happening, make the olive sauce. In a small skillet, heat a 2-count drizzle of oil. Saute the shallots and chile over low heat for 8 minutes, until caramelized. Let them cool a bit and then scrape them into a food processor. Add the olives, parsley, vinegar, and 1/2 cup of oil. Puree a good 3 minutes, until totally smooth. Serve the dates with the olive sauce for dipping and some funky toothpicks. Delicioso!