JOANNA'S FOOD: family cooking, from scratch, every day

Monday, May 23, 2005

Salsa verde

Okay, well I think I've made everyone feel thoroughly daunted by posting that list of good things to eat. Those are just suggestions for what you can best eat instead of all the nasty saturated fats you are taking out of your diet. They come from the Superfoods book listed, as do the suggestions for how often you could be eating them for maximum benefit. We try to eat a lot of those foods, but don't always manage. And we don't worry about it, because our number one rule is NOT TO BECOME NEUROTIC ABOUT FOOD.

When we began this, the biggest problem seemed to be making food taste of something. No butter, not much salt, no cheese, it all began to seem rather tasteless. We eat enormous quantities of herbs, and quite a few spices. Lucius claims that spices are "wasted on him", but we now eat quite a lot of mild curry (cumin, maybe just a little chili), and he likes it a lot. (By the way, when making mild curry, be aware that coconut contains a great deal of saturated fat.)

Salsa verde

Salsa verde is something I always have on the go - it makes anything bland taste wonderful. We use it on potatoes, in soup, with boring chicken breast when I couldn't think of anything to cook. It takes five minutes to make, keeps at least a week, and is particularly useful for producing instant meals.

This is the basic recipe, which you must feel free to vary. It's slightly different every time I make it.

Process 2 cloves of garlic, some capers, a tin of anchovy fillets, a bunch of flat parsley, of basil, of mint, 1 tbsp Dijon mustard, 3 tbsp red wine vinegar, 8 tbsp good olive oil. You can vary the proportions. It's especially good with a lot of mint, and I often use coriander. The aim is to get a sauce the consistency of homemade mayonnaise (but it's quicker and easier to make).

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