The following recipe is a combination of pistou & Sauce aux herbes ( a french green sauce.) I love the combination of the anchovy , capers and herbs with a hint of garlic. Anchovies are to Mediterranean cuisine as fish sauce is to Asian cuisine.. Your not quite sure why the sauce is so unique and delicious as you taste it but you know it is special.
I call it Joie De Vivre because it adds so much sparkle to a dish.
I love the process of using a mortar and pestle for this sauce. ….each ingredient releases such a wonderful aroma as you add it to the bowl and mash. Consider buying one if it is not one of your kitchen tools already.
The pleasure of cooking is not just in the eating, but also in the preparation. Planting a few herbs and harvesting them from your own garden, going to a farmers market and chatting with the farmers. Lots of chatting.. I don’t have the nickname Chatty Cathy for nothing!
You will need:
2 cloves of garlic
1 TBSP. of salt cured large capers. I love the CENTO Brand
3 small anchovy fillets
If salt cured rinse them slightly and pat dry.
If oil cured remove them from the oil and let them drain slightly.
2 Tbsp. fresh tarragon leaves, no stem
2 Tbsp. Italian flat leaf parsley leaves, no stem
2 Tbsp. baby arugula leaves,
2 hard boiled egg yolks
! TBSP. olive oil
1 fresh lemon for juice
coarse ground black pepper
Put the garlic in the mortar bowl and crush with the pestle
add the capers and pound until they become a paste.
add the anchovies and pound well.
add the herbs and pound until well mixed.
the sauce will not be completely smooth but you may have pounded out any frustration you have had for the day…..Cooking is so good for the soul!
add the egg yolks, oil and lemon juice, one at a time and pound to combine between each ingredient.
Add a good pinch of coarsely ground black pepper. Store in a glass Mason jar up to one week.
Slather on a whole chicken before roasting or use it on sauteed vegetables right before you remove them from the heat .
Spread this sauce on baguette and sprinkle with great shredded Parmesan, broil quickly and you have the best crostini in the Universe!
If you have some free time and want to explore French food at its roots then you must read “Simple French Food“by Richard Olney.
It was written in 1974 and the text & recipes express so eloquently what chefs are doing right now in their commercial and home kitchens…….Getting back to locally sourced food , simply prepared with the best product available and shared with family & friends.
In France this is termed Gueuleton… translated to……. “a meal among friends made of many dishes and washed down with great quantities of better than average wine with much conversation, gaiety and laughter.”
I think that is going to be the name of my new food venture…
That is the best kind of day♥
Crazy thing to suggest? come on be Frivolous, “I love that word” ♥
I am talking about your garden, which could be a few planter boxes or a small container & if your blessed by the garden Gods then you have a big area to plant. It doesn’t matter as long as you get fresh vegetables from your garden to your plate. …..Home Grown and Kissed by the sun.
Today I tore out our winter garden, which was on its last leaf. Our winter weather has been having serious mood swings from hot to cold to windy to hot and I think we will be baking by the end of the week and not in my kitchen~!
Take the rest of May to plan out what you would like to try. One of my favorite suggestions to my clients is to start out with a container garden. A salsa garden to be exact. Using a 2 gallon container ,of any sort ,plant a one tomato plant of your choice. add a jalapeno plant and some cilantro seedlings….. in 30 days you will have the great start to awesome fresh salsa. Your local garden center will be glad to help you with this project and I can guarantee that you will eat up the results.
We have four 8′ X 4′ planter boxes and a dozen different container combinations. One of my favorite is a lime tree that I co- planted with french tarragon. The tarragon loves the shade of the lime tree and I am always finding them tangled up together. The romance of the two flavors rubbed onto roasted Chicken is sublime!
Companion planting makes so much sense, right? Especially if it is something that you use over and over.