Just a quick hello and recipe for you. I’m having friends over for shabbat dinner tonight and am keeping it easy. There will be watermelon salad with a touch of feta and a mint dressing, salmon with a quick Italian green sauce to spoon on top (more on that in a sec), carrots, and roasted potatoes. Also, an apricot amaretti cake that’s a variation on my Rosh Hashanah staple.
This month I’ve been able to get out of the city quite a bit – a day baking with Dorie Greenspan and her husband Michael (just like last year), a day at my friend‘s pool in Atlantic Beach, and another weekend at another friend‘s place in Huntington. I’ve been doing a fair amount of cooking and writing, but haven’t had a chance to sit down, here, to tell you about it. Fear not, there will soon be sorbet and a smattering of recipes from tonight’s dinner.
For now, that green sauce. I’ve been reading through my friend Rachel’s book – it’s really a combination of recipes, photos, and musings that’s satisfying to read in bed. Yes, I read it before I fall asleep, but I’ve also found myself waking up and sneaking a few peeks before morning pages. Her writing is infectious and it helps that I can hear her clipped accent in my head. I was looking at her blog yesterday and randomly skipped to August of 2012 to see what she was making a few summers ago. Seasonal blog roulette, you might call it. The recipe that popped up was for green sauce – Rachel describes a version she had in a restaurant as “a chaotic tumble of parsley, capers, onion, anchovies, breadcrumbs, garlic and olive oil.” I love that. A chaotic tumble. It’s how I feel my entertaining comes about. It’s how I feel my life comes about sometimes as well.
This tumble must have been stuck in my head – an earworm of a recipe – because I found myself grabbing herbs by the fistful right after I bought the fish with no plan other than to wrap it in paper and cook it over a bed of lemons.
There was a lot of chopping and scraping and a few glugs of oil and I ended up with a peppery sauce – saline from capers and anchovies, sharp from raw garlic, fresh from the herbs – that will be great over the salmon. I’m also envisioning mixing it with tuna. Spreading it on bread and topping with roast beef. Drizzled on eggs. Oh, there’s so much I can do with this sauce. I may have to hide some of it before setting it out on the table at dinner tonight.
Shabbat shalom and happy weekend, all!
Salsa verde (Italian green sauce)
Makes approximately 1 1/2 cups
– 1 fistful of flat-leaf parsley, approximately 1/2 C chopped
– 1 fistful bunch cilantro, approximately 1/2 C chopped
– 20 leaves mint, approximately 1/4 C chopped
– 2 T capers in salt (don’t rinse)
– 2 cloves garlic
– 4 anchovy fillets in oil, drained
– 3/4 C extra virgin olive oil
– 2 T lemon juice
Chop. Chop the herbs finely and put in a large bowl. Roughly chop the capers and add to the herbs.
Scrape. Rub garlic on a microplane into the bowl. Roughly chop the anchovies and then scrape them against the cutting board with the edge of your knife until it forms a smooth paste. Scoop into the bowl.
Mix. Add the oil and lemon juice and mix everything together. Let the flavors meld in the fridge for a few hours.