Tag Archives: friends

Joie de Vivre sauce for your recipe repertoire….

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! 

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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!

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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.

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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♥ 

 

 

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Be a Little Bonkers this weekend! Give away your smile as often as possible!ible.

If you are following along on my blog then you know I am dedicated to my Ashtanga yoga practice. As much as I love the actual practice , the intensity and joy it brings, I love my teacher the most! Diana Christianson is one of those people that just “beams”. From the first day I walked into her Shala I felt connected to her. Today I have to share a bit of our weekly conference that Diana starts every class with.

One of her three quotes that she shared today from “Alice in Wonderland”

Alice: ” do you think I’ve gone around the bend?”

The Mad-hatter: “I’m afraid so. You’re mad, bonkers, completely off your head. But I’ll tell you a secret. All the best people are,”

When I think of the people I like to spend time with they are usually the ones that don’t take life so seriously! They can laugh at themselves and make me laugh at myself. I always feel so much better when I share a good laugh with a friend or my kids or my husband.

I am reading a book right now called “Living with the Heart of a Budda” and one of the mental images in the book is to imagine parts of your body as a smile. So when you close your eyes to meditate on a certain part of the body you see that body part smiling. Think of your belly area. Most people spendlotsof time not liking their bellies but If you picture a smile forming from hip bone to hip bone you can actually draw more breath into it. This increases the cleansing of the internal organs…. plus it just makes me smile!

so much of what I am learning in my Practice is about opening up our bodies. We spend a lot of time hunched forward, closing our shoulders around our hearts. If  instead,we pause and open up the shoulders, drop them down our spine and extend the chest  with a deep breath it immediately opens our hearts and lifts our spirit. I have tried to share wisdom with my children as they have grown but the best advice i can give is to give your smile away. Everyday!

A Lot!

You will feel better and the people you smile at and with will feel better too! Better yet, share a great big belly laugh.

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Wearing o’ the Green

Top of the morning to you all! I have been down with a bad sinus infection and cold , I guess eating super clean does not exempt you from getting sick. Maybe my immune system is cleansing too! In honor of St. Patrick’s day I thought I would share some Irish wisdom and a great recipe.

I saw this quote by Oscar Wilde scrolled so uniquely on this gorgeous back and I had to share it, talk about wearing o’ the green! If anybody as a people and a culture know how to enjoy life it is the Irish. Their history fascinates you with legends and fairy tales, they are always willing to pause and tell a story too! When you read back in history there are stories of the great wandering storytellers who roamed about and received food and shelter if they would share their stories with the people . Whatever house the storyteller stopped at would become the party that night , everyone gathering and sharing. I can see the kids fascinated with big eyes, a roaring fire blazing in the hearth and plenty of Irish(whiskey) being poured in the glass…..toasty inside and out right?  

Another quote I love also by Oscar Wilde, ” Never love anybody who treats you like you are ordinary.”

A reminder to all of us how unique we are but also how special the people we love are and to not treat them as ordinary either, it works both ways. The following recipe will help you celebrate Irish style with food that is not ordinary, with the extraordinary people you choose to party with! Love yourself today and in doing so you will beam with love and those around you will be hit by the sunshine.

Dinner should include:  great food, hearty drink, tons of laughter & BIG stories, after all it is the day for it and the best of friends, maybe even new best friends!

Supply List: Jameson’s Irish Whisky, Guinness, 2 pounds Organic bay potatoes, 2 pounds assorted root vegetables (to include, turnips, parsnips, carrots,onions and garlic ), malt vinegar, parsley, 2 pounds organic grass fed beef ( large cubed chuck). pastry dough, either homemade or Pillsbury. this will make six pasties.

We re going to make pasties! They are my favorite Irish meal. A wonderful savory meat pie that is filled with all of these goodies and served broken open and sprinkled with malt vinegar..Yummy! You can also make them vegetarian if you like.

Prep: Preheat the oven to 375 degrees.  Line cookie sheets with parchment paper.

prepare your pastry crust with your favorite recipe or use Pillsbury all ready made pie crusts, a great short cut! You will need one 6 inch round for each pastry.

Peel all of the root vegetables and cut into 1/2″ cubes.

Minced the garlic and chopped the onion into small dice.

Coarsely chop the parsley and set aside.

If using the meat, cut into 1′ pieces and season by sprinkling with sea salt and coarse black pepper.

 

add 2 Tbsp. canola oil to a medium hot skillet,add the onions and slowly brown for two to three minutes. add the garlic and stir into the onions, be careful not to burn it, adjust the heat if you have to. Add  the  cubed meat and brown on all sides, letting a small crust form before you mix it around in the pan. When all of the meat is cooked add in the chopped veggies , except for the parsley. stir it well and cook for about three minutes until all the veggies are coated with the pan juices. remove from heat and let cool for about ten minutes. When you are ready to assemble the pasties add the fresh parsley and salt and pepper to the vegetables& meat mixture. Scoop 1 cup of the meat mixture into the middle of the pie crust and fold the top over the bottom edge to form a half moon. roll and crimp the edges to seal the pie.Do this for as many as you are making . Brush the tops with egg yolk for a rich golden color. Make four small slits in the top of each pie before you bake them. bake for approx. 30 minutes, turning halfway through to ensure even browning of the crust. While you are waiting make a bountiful green salad to serve with these. Maybe a great Irish cheese platter with olive and soda bread too!

Serve warm, sprinkled with malt vinegar. They can be made ahead and re heated once you are all ready to eat..Enjoy!

And drink a toast to the Chef, Jameson’s of course!

side note: day 27 of the resurrection cleanse

 

 

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