Tag Archives: garlic

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♥ 

 

 

Grandson in the Garden

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My grandson Jack loves the garden. 19 Months old and he picks herbs and veggies with me. Green juice is something he gulps down with a smile♥

It is never too early to nurture their love for all things yummy that come out of the garden!

Jack and I picked Japanese eggplant, zucchini, tarragon, basil, lemon basil, chives, Italian parsley and fennel flowers that were dripping with pollen. We had to interrupt the very busy bees that were harvesting all of the pollen. I wish I could find their honey hive….

 

Anyway the following recipe is for the fresh multi -herb pesto we made to marinate and grill the veggies with.

1/2 cup fresh basil leaves

1/2 cup  fresh lemon basil leaves

1/2 cup fresh tarragon leaves

2 Tsp. fresh Thyme leaves

1/2 c. Italian parsley

1/4 cup chopped chives

4 fennel flowers( if you have them)

4 cloves garlic, peeled

1 c. EVOO

1/2 tsp. coarse salt

1/2 c. toasted pine nuts

fresh seasonal vegetables

In the bowl of your food processor place the loosely packed herbs, garlic cloves and salt. Process with the pulse speed for 30 seconds, on and off. Add the toasted pine nuts and pulse for an additional 30 seconds, on and off to mix them together. The mixture should be pretty smooth by this time. Add the EVVO and mix for 45 seconds until blended together and no big pieces remain in the bowl. Add more olive oil to taste if you like a smoother consistency.

 

Cut your fresh eggplant and zucchini lengthwise and brush with the pesto mixture. Reserve the extra pesto.

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let this marinate for up to two hours. Place on the hot grill skin side down for 3 minutes, flip and char the other side. Total cooking time is about 7 minutes but watch the vegetables carefully. If you have a veggie basket for your grill then use that. It makes it really easy.

I like to toss up whole wheat pasta with the leftover pesto and grate some Asiago over it, maybe add some chopped garden fresh tomatoes. Delish!

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Homemade Sriracha Sauce

I stumbled upon a great blog that has great photos and  adventurous recipes. http://www.reclaimingprovincial.com.

Check out this blog and her recipe too!

I was goggling the type of hot peppers to use for sriracha sauce and her pictures were amazing so I decided to use her recipe with a few modifications.

The resulting sauce is still fermenting but in about three days I will let you know how it turns out. Right now it has the slightly smokey, earthy taste I love so much in the original sriracha but I still need to add the vinegar and cook it down. We will see… My garden jalapenos are still green so I swooped into Whole foods and bought up most of their red jalapenos!

Recipe as follows:

1 # red jalapeno peppers

4 oz. dried Thai chili peppers

8  large cloves garlic, peeled

1 Tbsp.coarse sea salt

4 Tbsp. raw cane sugar

 

Using the blade attachment on your food processor , snip off all of the stems on the peppers  but leave the  little green hats on…add them to your processor bowl with the garlic, salt and sugar. Process until finely ground , alternating between the pulse & puree settings.

Pour into a 32 ounce Mason Jar and loosely screw on the lid. Store in a dark dry spot

( mine is in my pantry) and check on it everyday. The fermentation typically starts after two days. Once you see bubbles starting to form on the bottom of the jar then it is magic time!

Stir the contents every day. it will rise in volume with the bubbles but decrease once you stir it. Once there is no increase in volume after you stir ( about 4 days) remove it from the jar and put the mixture into a medium sauce pan.

add: 1/4 cup Bragg’s apple cider vinegar and bring to a boil. Let it boil for about 5-10 minutes but be careful not to scorch the mixture. Turn it down to medium if you start to notice a burnt smell..

Your sauce should thicken nicely. Let it cool then store in in a glass jar with a tight fitting lid for up to 6 months.. Delish!

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