Tag Archives: wine

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♥ 

 

 

this recipe will make you feel better today!

Once again the hideous things that demented people do to innocent people threaten to unhinge our souls. The best remedy for me is to cook for those I love….. so today I am making Scott’s favorite dinner. A few years ago he bet me that I could not replicate the stock from Jack’s Shrimp in Newport Beach. It is a secret family recipe that many have tried to duplicate. But have no fear because not only did I make it, I made it better! Well at least my family thinks so. Here is the perfect recipe to fill your home with comforting smells. The hearty broth is best with grilled sourdough bread to mop it up . This dinner is meant to share with people who don’t mind getting their hands dirty while eating and I would uncork a good bottle of Shiraz to drink with it.

Ingredients: Feeds four with  big servings.

2 pounds jumbo RAW shrimp in the shell

1/2 cup grapeseed oil

1 stick unsalted butter

1 bottle white wine , such as a dry Riesling

6 cloves of garlic, crushed

1 lemon, sliced into four pieces

3 leeks

4 celery stalks, chopped into 1/4 inch dice

1 onion, chopped into 1/4 inch dice

1-16 ounce can Muir Glen Organic crushed tomatoes

2 cups Pacific Organic Vegetable broth

2 stems of fresh Rosemary, pull the fresh leaves off of the stem. about ! Tablespoon

pinch saffron threads

1 tsp dried thyme

1 tsp ground black pepper

½ tsp cayenne pepper (or to taste)

2 tsp. sweet paprika

2 Tbsp. Worcestershire sauce

Peel the  shrimp and remove the dark vein from the spine. set the shells aside and the shrimp aside( in separate bowls). Refrigerate the peeled shrimp.

Heat the oil and butter in a large heavy skillet until the butter has melted. Add the leeks, celery, onion and garlic and sauté on medium heat for 4 to 5 minutes, until the onions are softened. add the shrimp shells and stir to coat with the stock vegetables.

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Stir in the thyme, rosemary, black pepper, cayenne pepper, paprika and sauté for another minute or two.Pour in the Worcestershire sauce,  two cups of the wine, stock,  tomatoes and lemon slices. Simmer for two hours very low.

Strain the broth through a Chinois if you have one or a large strainer  to remove the shells and vegetables.  Put the broth back into a smaller stockpot and add the saffron threads. Adjust the seasoning to please your taste buds.

I like to add a big pinch of red pepper flakes to spice it up even more.

Twenty minutes before you are ready to eat make a pot of white jasmine rice.

ten minutes before you eat add the raw shrimp to the broth and let them cook through,until they are pink.

In a large bowl serve  the shrimp broth over rice,  Have soft butter and crusty sourdough bread on the side for dipping.