Tag Archives: lemon

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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Every Hour is a Happy Hour

I spent tonight with my daughter enjoying a refreshing drink I mixed up with some ingredients from my local Whole Foods! We both looked at each other with delight after the first sip! Enjoy this tasty and crisp cocktail to kick off the Spring season!

What you will need:

Ice

1 cucumber

1 Meyer lemon

Bottle of LAMBRUSCO DELL’EMILIA BIANCO White Wine or any crisp white winewinelabel

Bottle of Thatcher’s Organic Artisan Liqueur Cucumber

liqueur label

Bottle of Adam Seger’s Bar Keep Swedish Herbs Organic Aromatic Bitters

bitters

To Mix:

Drop 2 ice cubes in glass, add 3 shakes of the bitters, add 1 jigger of Cucumber Liqueur and top with the LAMBRUSCO wine.

Give it a quick stir and add 2 slices of cucumber along with a squeeze of lemon!

Sit back and Enjoy!

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Black Cod with miso broth and vegetables

As promised here is the delicious recipe for Black Cod with miso broth. I love to serve it over rice noodles in a large bowl. The broth is so fragrant, with a little bit of spice, unless you are like me and add more Thai chili to it !!

feeds four to six happy people;

2 pounds Fresh Black Cod, skin on ( Whole Foods usually has it)

1 large head of garlic, remove three cloves from the head and then cut it in halve with the paper skins still on,cutting through all of the cloves.

6 scallions

1 3″ piece of ginger root

3 lemons

1 TBSP. chili oil

4 stalks celery

1 large carrot, peeled

1 cup miso paste

1/2 cup soy sauce

salt

dried chili flakes

cilantro

rice noodles

In a large stock pot Put 8 cups of water and add the large garlic halves, slice two of the lemons in half and add to water. cut the scallions into 1 ” pieces and add to the pot. Peel the ginger and grate on a micro- plane to get 1 TBSP. ginger zest. add this to the stock mixture. bring to a boil and reduce to simmer. add the miso paste and soy sauce. Mix well and let it simmer for about 40 minutes.

Tear a 12″ piece of parchment paper and lay the fish filet on the paper skin side down. Brush the fish with the chili oil.and squeeze the juice of one lemon over it. sprinkle with salt and pepper. Slice a few pieces of ginger root into slivers and place over the fish with the three remaining garlic cloves. Fold the paper towards the center of the fish bringing both edges together and fold down the top. Continue to fold and crease until the fish is inside a sealed parchment packet. Place this in a baking dish and cook for 20 minutes at 350 degrees. The fish will be incredibly moist when you unwrap it to place on the rice noodles with the broth.

cook the rice noodles according to the package directions.

when you are ready to eat.

Place a mound of noodles on the bottom of each bowl. Ladle  broth  over the top to cover the noodles. Remove the fish from the packet carefully as it will have steam inside of it. Place a fish portion on each bed of noodles and garnish with a little more broth. Chop the cilantro and garnish the entree with it. Sprinkle more of the hot pepper flakes.  I also like a splash of rice vinegar on mine ! Yummy!

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