May 23, 2012 § 4 Comments
I’ve been wanting to write this post all winter, but I needed to wait until parsley season. I didn’t know parsley had a season until I started making Parsley Sauce. When you eat tablespoons of Parsley Sauce straight off the spoon you notice that sometime around October the quality of parsley takes a dip. And one necessity for this recipe is a decent bunch of parsley. But very soon farmers market tables will be covered with big fat freshly cut bunches of the stuff , and parsley will be selling cheap. The time has come. I am here to tell you about Parsley Sauce, The Wonder Condiment. I became enamored of Parsley Sauce when I realized my six year-old would eat anything coated with it.
ME: Sweetie, I see that you’ve stripped the chicken of all of it’s delicious crispy skin. Now will you please eat the bland, bare meat?
ME: Why don’t you dip the unappealing meat into an emerald green pool of nutrient-rich Parsley Sauce?
HER: …scarf scarf scarf scarf….
Drizzle it on roasted meat or vegetables. Stir it into risotto. Add a dollop to soup. Dip bread in it. Drink it from a mug. There’s nothing fancy about Parsley Sauce – it’s mostly parsley & olive oil. But there are two ingredients that make people cock their heads after a taste and wonder ‘What is that..?” It’s tarragon & fennel seeds. They don’t make a fuss, but they somehow boost the parlseyishness of Parsley Sauce. Another selling point: Parsley Sauce will keep in the fridge for three weeks or more. And you can freeze it. The Wonder Condiment in name and deed.
May 1, 2012 § 2 Comments
Which came first, the chicken or the egg? For my family, it was definitely the egg. We are the beneficiaries of friends’ and neighbors’ super-productive hens. It seems like right now my urban farmer friends have more eggs than they know what to do with, so they put those eggs in my greedy little palms. Each February I consider getting chickens, but by May I realize I can have many delicious eggs and no chickens at all. I’m such a lucky freeloader!
I may have a hard time figuring out what to do with hard-boiled eggs, but super-fresh fried eggs fire me up. They are magnificent on fried rice, smashing in a tortilla with some salsa & cilantro, and splendid on pasta. My favorite egg/pasta combo used to be spaghetti carbonara, but that recently got bumped. Now I think frying a small egg and laying it on top of pasta is perfect. The runny yolk becomes a golden, silky sauce. The texture of the crisped egg white is lovely with bites of pasta. This version is all about springtime, with English peas and arugula, but the dish will be easy to reinvent in the autumn with sturdy greens. As long as the chickens are still laying, this will be at the top of my weeknight quick dinner hit list. If you can manage to boil the pasta, cook the veggies and fry up the eggs simultaneously (and I know you can), dinner will be ready in a flash. Ka-pow!