prep time: tbd
cook time: tbd
servings: tbd
creme ingredients:
1 small cauliflower
2 twigs thyme
1/2 cup olive oil
salt
pepper
crostini ingredients:
1 loaf of sourdough bread
1 clove garlic - peeled
olive oil
salt
1 fillet of salted anchovy per crostini
head of cavolo nero - blanched
garlic gremolata (finely chopped garlic, fried on high heat while slowly stirring until golden brown and dried on a towel)
creme steps:
1. clean the cauliflower and slice it into equal parts. place into a baking dish with a bit of water (just enough to coat the base of the cauliflower) and add the thyme. cover with aluminum foil. put the baking dish in a 375 oven for about 20 minutes until the cauliflower is soft. blitz the cauliflower in a food processor and slowly drizzle in the olive oil until a smooth creme forms. season with salt to taste.
crostini steps:
1. slice the sourdough bread into the shape you want. put some olive oil on the bread. toast until crispy under the broiler (about 2 minutes on each side). take care that the bread is crispy on the outside but not completely dry on the inside.
2. when the bread is crispy, scrape the cloves of garlic over it. spread the cauliflower creme over the crostini. portion the anchovy together with the cavolo nero on top. finish with a little bit of salt, pepper, a sprinkle of olive oil and the gremolata.
- goop, october 2013
Showing posts with label anchovies. Show all posts
Showing posts with label anchovies. Show all posts
11.04.2013
11.01.2013
corn shells n'cheese with sun dried tomatoes
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound corn shells
2 anchovies
4 - 5 sundried tomatoes
8 ounces mascarpone
1/2 cup milk
1/2 cup cream
1 cup tightly packed grated parmesan cheese + more to taste
slat
pepper
2 tablespoons unsalted butter
1 sprig of thyme - garnish
ingredients:
1. bring a large pot of water to a rolling boil and salt generously. drop in pasta. preheat oven to broil. meanwhile, add a tablespoon of butter to a large frying pan over medium heat. add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter. add the cream and milk and cook for a minute. allow to rest.
2. in a large blender, add the garlic mixture along with the mascarpone, paremsan, sundried tomatoes and anchovies. blend until combined.
3. when shells are al dente, drain and add to a baking dish. pour the cheese mixture over the shells and mix to combine. season with slat and pepper. thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.
4. pop the shells under the broiler for about 1 minute or two until the cheese begins to bubble and brown.
- goop, october 2013
cook time: tbd
servings: 4
ingredients:
1 pound corn shells
2 anchovies
4 - 5 sundried tomatoes
8 ounces mascarpone
1/2 cup milk
1/2 cup cream
1 cup tightly packed grated parmesan cheese + more to taste
slat
pepper
2 tablespoons unsalted butter
1 sprig of thyme - garnish
ingredients:
1. bring a large pot of water to a rolling boil and salt generously. drop in pasta. preheat oven to broil. meanwhile, add a tablespoon of butter to a large frying pan over medium heat. add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter. add the cream and milk and cook for a minute. allow to rest.
2. in a large blender, add the garlic mixture along with the mascarpone, paremsan, sundried tomatoes and anchovies. blend until combined.
3. when shells are al dente, drain and add to a baking dish. pour the cheese mixture over the shells and mix to combine. season with slat and pepper. thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.
4. pop the shells under the broiler for about 1 minute or two until the cheese begins to bubble and brown.
- goop, october 2013
10.30.2013
brown rice spaghetti alla puttanesca
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound brown rice spaghetti
2 14-ounce cans plum tomatoes
4 anchovies - chopped
3 cloves garlic - minced
1 teaspoon capers
1 large pinch red chili flakes
olive oil
salt
pepper
parmesan
parsley - chopped
steps:
1. bring a large pot of water to a rolling boil and salt generously. drop in the spaghetti and stir throughout to keep from sticking. meanwhile, coat a large frying pan with olive oil (about 2 tablespoons) and add the garlic and red chlli flakes. cook until soft and fragrant, about a minute and then add the anchovies and stir until they start to melt. add the capers, crushing them gently with the back of a wooden spoon. add the canned tomatoes and bring the heat down to a low simmer. cook for about 20 minutes.
2. when pasta is al dente, reserve 1/2 cup of the pasta water and drain. add the water to the puttanesca along with the spaghetti. garnish with parmesan and parsley.
- goop, october 2013
cook time: tbd
servings: 4
ingredients:
1 pound brown rice spaghetti
2 14-ounce cans plum tomatoes
4 anchovies - chopped
3 cloves garlic - minced
1 teaspoon capers
1 large pinch red chili flakes
olive oil
salt
pepper
parmesan
parsley - chopped
steps:
1. bring a large pot of water to a rolling boil and salt generously. drop in the spaghetti and stir throughout to keep from sticking. meanwhile, coat a large frying pan with olive oil (about 2 tablespoons) and add the garlic and red chlli flakes. cook until soft and fragrant, about a minute and then add the anchovies and stir until they start to melt. add the capers, crushing them gently with the back of a wooden spoon. add the canned tomatoes and bring the heat down to a low simmer. cook for about 20 minutes.
2. when pasta is al dente, reserve 1/2 cup of the pasta water and drain. add the water to the puttanesca along with the spaghetti. garnish with parmesan and parsley.
- goop, october 2013
3.08.2013
gnocchi of a different color
prep time: tbd
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
1.02.2013
ceasar salad bites
prep time: tbd
servings: 4
ingredients:
1 head of romaine lettuce, washed
6 - 8 anchovies
a thick slice of day old rustic bread
2 cloves of garlic - 1 minced, 1 whole
1 egg
1/2 lemon
3 tablespoons olive oil
parmesan
salt
pepper
steps:
1. remove the large outer leaves of the romaine, picking out the smaller pieces in the center.
2. chop up the bread into cubes, about 1-inch thick. coat a saute pan with olive oil over medium heat and add bread. cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown. season with salt and pepper and set aside.
3. slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends. add the egg and squeeze half of a lemon into the egg while whisking. once combined, whisk in about a tablespoon of olive oil.
4. add lettuce leaves to bowl and mix until coated. arrange leaves on a serving platter. fit a crouton in the center of each leave, followed by an anchovy. shave parmesan over each leave, and season with salt and pepper.
- good, october 2012
servings: 4
ingredients:
1 head of romaine lettuce, washed
6 - 8 anchovies
a thick slice of day old rustic bread
2 cloves of garlic - 1 minced, 1 whole
1 egg
1/2 lemon
3 tablespoons olive oil
parmesan
salt
pepper
steps:
1. remove the large outer leaves of the romaine, picking out the smaller pieces in the center.
2. chop up the bread into cubes, about 1-inch thick. coat a saute pan with olive oil over medium heat and add bread. cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown. season with salt and pepper and set aside.
3. slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends. add the egg and squeeze half of a lemon into the egg while whisking. once combined, whisk in about a tablespoon of olive oil.
4. add lettuce leaves to bowl and mix until coated. arrange leaves on a serving platter. fit a crouton in the center of each leave, followed by an anchovy. shave parmesan over each leave, and season with salt and pepper.
- good, october 2012
7.04.2012
grilled caesar salad
prep time: tbd
cook time: tbd
servings: 4
dressing ingredients:
1 clove garlic - ;peeled and minced
4 anchovy fillets - rinsed and minced
3 egg yolks
2 teaspoons dijon mustard
3/4 cup olive oil
1 tablespoon worcestershire sauce
1 tablespoon red-wine vinegar
salt
pepper
vinaigrette ingredients:
1 tablespoon lime zest
1 lime - juiced
1 tablespoon white balsamic vinegar
1/2 cup olive oil
salt
pepper
salad ingredients:
2 tablespoons olive oil
2 heads romaine lettuce - tops and bottoms trimmed and heads cute lengthwise into quarters
1/2 cup grated parmesan cheese
dressing steps:
1. put the minced garlic and anchovies into a medium bowl. using a whisk, mix and mask together until a paste forms. add the egg yolks and the mustard and being to whisk them with the paste. add a small stream of olive oil while continuing to whisk. add more olive oil, whisking all the while until the dressing begins to emulsify.
2. add the worcestershire sauce and continue to whisk until the dressing achieves a mayonnaise-like consistency. add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. set aside.
vinaigrette steps:
1. combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. season to taste with salt and pepper. set aside.
salad steps:
1. drizzle the olive oil over the quartered heads of lettuce. lightly grill these over a low fire for 15 - 20 seconds on each side until they have a light goldenness. remove to a platter.
2. using a pastry brush or small spoon, paint the ceasar dressing over the lettuce, making sure to get dressing between the leaves. return lettuces to edge of grill, sprinkle with parmesan and cover for 30 seconds to allow the cheese to soften and toast. remove lettuce to a platter.
3. drizzle with lime vinaigrette. serve.
- new york times, may 2012
cook time: tbd
servings: 4
dressing ingredients:
1 clove garlic - ;peeled and minced
4 anchovy fillets - rinsed and minced
3 egg yolks
2 teaspoons dijon mustard
3/4 cup olive oil
1 tablespoon worcestershire sauce
1 tablespoon red-wine vinegar
salt
pepper
vinaigrette ingredients:
1 tablespoon lime zest
1 lime - juiced
1 tablespoon white balsamic vinegar
1/2 cup olive oil
salt
pepper
salad ingredients:
2 tablespoons olive oil
2 heads romaine lettuce - tops and bottoms trimmed and heads cute lengthwise into quarters
1/2 cup grated parmesan cheese
dressing steps:
1. put the minced garlic and anchovies into a medium bowl. using a whisk, mix and mask together until a paste forms. add the egg yolks and the mustard and being to whisk them with the paste. add a small stream of olive oil while continuing to whisk. add more olive oil, whisking all the while until the dressing begins to emulsify.
2. add the worcestershire sauce and continue to whisk until the dressing achieves a mayonnaise-like consistency. add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. set aside.
vinaigrette steps:
1. combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. season to taste with salt and pepper. set aside.
salad steps:
1. drizzle the olive oil over the quartered heads of lettuce. lightly grill these over a low fire for 15 - 20 seconds on each side until they have a light goldenness. remove to a platter.
2. using a pastry brush or small spoon, paint the ceasar dressing over the lettuce, making sure to get dressing between the leaves. return lettuces to edge of grill, sprinkle with parmesan and cover for 30 seconds to allow the cheese to soften and toast. remove lettuce to a platter.
3. drizzle with lime vinaigrette. serve.
- new york times, may 2012
10.02.2011
bigoli in salsa (whole-wheat spaghetti in a light anchovy sauce)
prep time: tbd
cook time: 20 minutes
servings: 4
ingredients:
10 1/2 ounces "bigoli" whole-wheat spaghetti
2 cups white onions - finely chopped
1 1/2 cups salted anchovies - cleaned
3/4 cup extra virgin olive oil
2 bay leaves - simmered
1/3 cup wild fennel
salt and pepper to taste
3 tablespoons parmesan cheese (optional)
1/4 cup butter
steps:
1. slowly braise the peeled and finely chopped onions in the oil together with the bay leaves and the black pepper for about 10 minutes. add the cleaned and de-salted anchovies. cook gently for another 15 - 20 minutes, or until the anchovies and onions have melted together into a creamy sauce.
2. cook the bigoli in unsalted water until “al dente”. season the bigoli with the sauce, butter, parmesan and wild fennel.
- goop, september 2011; from the grand canal restaurant at the hotel monaco
cook time: 20 minutes
servings: 4
ingredients:
10 1/2 ounces "bigoli" whole-wheat spaghetti
2 cups white onions - finely chopped
1 1/2 cups salted anchovies - cleaned
3/4 cup extra virgin olive oil
2 bay leaves - simmered
1/3 cup wild fennel
salt and pepper to taste
3 tablespoons parmesan cheese (optional)
1/4 cup butter
steps:
1. slowly braise the peeled and finely chopped onions in the oil together with the bay leaves and the black pepper for about 10 minutes. add the cleaned and de-salted anchovies. cook gently for another 15 - 20 minutes, or until the anchovies and onions have melted together into a creamy sauce.
2. cook the bigoli in unsalted water until “al dente”. season the bigoli with the sauce, butter, parmesan and wild fennel.
- goop, september 2011; from the grand canal restaurant at the hotel monaco
8.26.2011
greek pasta salad
prep time: 40 minutes
chill time: 2 - 24 hours
servings: 12 - 16
ingredients:
12 ounces dried mostaccioli or penne
2 - 3 cups cherry tomatoes - quartered
1 - 2 medium cucumbers - halved lengthwise and sliced
4 green onions - sliced
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil
1 tablespoon anchovy paste (optional)
4 - 6 cloves garlic - minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup crumbled feta cheese
fresh oregano leaves
steps:
1. cook pasta according to package directions. drain in a colander. rinse with cold water; drain again.
2. in a large bowl toss together the cooked pasta, tomatoes, cucumber and green onions.
3. in a screw-top jar combine the olive oil, lemon juice, basil 2 tablespoons oregano, anchovy paste, garlic, salt and pepper. cover and shake well. drizzle over pasta mixture; toss to coat.
4. cover and chill in refrigerator for at least 2 hours or up to 24 hours. to serve, add feta, toss and sprinkle with fresh oregano leaves.
- better homes and garden, june 2008
chill time: 2 - 24 hours
servings: 12 - 16
ingredients:
12 ounces dried mostaccioli or penne
2 - 3 cups cherry tomatoes - quartered
1 - 2 medium cucumbers - halved lengthwise and sliced
4 green onions - sliced
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil
1 tablespoon anchovy paste (optional)
4 - 6 cloves garlic - minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup crumbled feta cheese
fresh oregano leaves
steps:
1. cook pasta according to package directions. drain in a colander. rinse with cold water; drain again.
2. in a large bowl toss together the cooked pasta, tomatoes, cucumber and green onions.
3. in a screw-top jar combine the olive oil, lemon juice, basil 2 tablespoons oregano, anchovy paste, garlic, salt and pepper. cover and shake well. drizzle over pasta mixture; toss to coat.
4. cover and chill in refrigerator for at least 2 hours or up to 24 hours. to serve, add feta, toss and sprinkle with fresh oregano leaves.
- better homes and garden, june 2008
8.22.2011
roman salad with stella shaved parmesan
prep time: 5 minutes
servings: 4
ingredients:
1 large head of romaine lettuce
2 cups mayonnaise
2 garlic cloves - finely chopped
2 anchovy fillets - finely chopped
1 1/2 cups seasoned croutons
1 tablespoon capers
1/4 cup stella freshly shaved parmesan cheese
chopped parsley
steps:
1. wash and dry romaine lettuce leaves. tear leaves into pieces by hand.
2. add chopped garlic and anchovy to mayonnaise, stir well.
3. toss lettuce with the mayonnaise dressing. add capers, parmesan cheese, croutons and parley. serve.
- albertsons, january 2005
servings: 4
ingredients:
1 large head of romaine lettuce
2 cups mayonnaise
2 garlic cloves - finely chopped
2 anchovy fillets - finely chopped
1 1/2 cups seasoned croutons
1 tablespoon capers
1/4 cup stella freshly shaved parmesan cheese
chopped parsley
steps:
1. wash and dry romaine lettuce leaves. tear leaves into pieces by hand.
2. add chopped garlic and anchovy to mayonnaise, stir well.
3. toss lettuce with the mayonnaise dressing. add capers, parmesan cheese, croutons and parley. serve.
- albertsons, january 2005
3.06.2011
three taste noodles
prep time: 10 minutes
servings: 2
ingredients:
2 large summer squash (or zucchini) - cut into long, thin strips
2 tablespoons almond butter
2 tablespoons raw coconut amino acids
1 small package anchovy fillets - minced
1 small handful basil leaves - minced
2 teaspoons curry powder
1 tablespoon mince rosemary or 1 teaspoon dried
salt to taste
steps:
1. combine all ingredients together in a large bowl and serve immediately.
- goop, january 2011
servings: 2
ingredients:
2 large summer squash (or zucchini) - cut into long, thin strips
2 tablespoons almond butter
2 tablespoons raw coconut amino acids
1 small package anchovy fillets - minced
1 small handful basil leaves - minced
2 teaspoons curry powder
1 tablespoon mince rosemary or 1 teaspoon dried
salt to taste
steps:
1. combine all ingredients together in a large bowl and serve immediately.
- goop, january 2011
1.29.2011
clean salmon salade nicoise
prep time: tbd
servings: 2
ingredients:
2 cups green beans
1 salmon fillet - broiled
3 tablespoons capers
1 tablespoon dijon mustard
1 lemon - squeezed
1 garlic clove - finely chopped
4 giant handfuls of mixed greens
6 anchovies
steps:
1. bring a pot of salted water to a boil; add the green beans and cook until bright green and tender. do not overcook. plunge into a bowl of cold water and drain.
2. combine green beans in a bowl with capers, garlic, mixed greens and pieces of salmon fillet. lightly toss with the mustard and freshly squeezed lemon juice.
- good, january 2011
servings: 2
ingredients:
2 cups green beans
1 salmon fillet - broiled
3 tablespoons capers
1 tablespoon dijon mustard
1 lemon - squeezed
1 garlic clove - finely chopped
4 giant handfuls of mixed greens
6 anchovies
steps:
1. bring a pot of salted water to a boil; add the green beans and cook until bright green and tender. do not overcook. plunge into a bowl of cold water and drain.
2. combine green beans in a bowl with capers, garlic, mixed greens and pieces of salmon fillet. lightly toss with the mustard and freshly squeezed lemon juice.
- good, january 2011
1.27.2011
salty/spicy/sweet noodles
prep time: tbd
cook time: tbd
servings: 2
ingredients:
2 large summer squash - cut into long shin strips with a vegetable peeler
2 tablespoons almond butter
2 tablespoons tomari sauce
1 small package anchovy fillets - minced
1 small handful basil leaves - minced
2 teaspoons curry powder
salt (optional)
steps:
1. combine all ingredients together in a large bowl and serve immediately.
- goop, january 2011
cook time: tbd
servings: 2
ingredients:
2 large summer squash - cut into long shin strips with a vegetable peeler
2 tablespoons almond butter
2 tablespoons tomari sauce
1 small package anchovy fillets - minced
1 small handful basil leaves - minced
2 teaspoons curry powder
salt (optional)
steps:
1. combine all ingredients together in a large bowl and serve immediately.
- goop, january 2011
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