For another step in my continued fight to close down the salad dressing aisle in grocery stores, I'll offer you a homemade salad dressing recipe each week. Fresh oregano certainly has a pronounced flavor, but actually so much more mellow and herbal and complex than what dried drab green flecks and pizza restaurant shakers have lead you to believe. We had this dressing last night on crisp fresh red leaf romaine, a small handful of fresh sorrel leaves (both sliced into ribbons, both from our garden), cucumber, and a generous handful of toasted sesame seeds. This vinaigrette would also be incredible on a salad of baby spinach, chickpeas and sliced hardboiled egg, or as a base for a potato salad. Also, P.S., oregano is probably the most idiot-proof herb to grow, super hearty, pops up first in the spring and faithfully returns each year. Grab a plant and stick it almost anywhere in your yard now for years of salad dressings and marinaras to come.
| ||||||||||||||||||||||
With sorrel in its tangy, bright abundance at the farmers' markets now and throughout the summer, this pistou (or pesto or coulis) is a dynamite way to show it off. Set out a platter of baguette slices, ricotta, and the green stuff and let your BBQ guests at it for a DIY appetizer. Less work for you, no soggy for them. Or, as we did last night, set out a platter of it between you and your loved one on the porch and call it dinner. The lemony-green-herbal potency of the pistou is heavenly with the savory-creaminess of the homemade fresh ricotta. But it is also an incredible addition in any place where you want a little herby, slightly sour, punch. Toss it with warm pieces of boiled red potatoes for a new twist on potato salad, stir a small spoonful into a creamy root vegetable soup just before serving, toss with shrimp and orzo for a cold pasta salad, or drizzle over grilled vegetables, seafood, and chicken. This is also a wonderful recipe to use to put away sorrel for the winter. Make a big batch of the pistou and freeze in smaller portions, to stir into heavier winter dishes in the months to come. SORREL PISTOU AND FRESH RICOTTA CROSTINI by Catie Schwalb makes about 1 1/2 cups of sorrel pistou For the Pistou: 3/4 cup, packed, fresh sorrel leaves, thicker stems removed, washed and dried thoroughly 1/4 cup, packed, fresh parsley, washed and dried thoroughly 1 garlic clove 1 cup extra virgin olive oil about 4 turns of fresh black pepper salt to taste, a large pinch at least For the Crostini: Fresh ricotta cheese thin slices of baguette, toasted or grilled if desired For the pistou: Combine sorrel, parsley, garlic clove, olive oil, salt and pepper in a blender or food processor. Blend until uniform and smooth. Taste and adjust salt and pepper to liking. Will keep in an airtight container in the refrigerator for up to a week, but is most green and most flavorful the day it is made. It can also be frozen, and thawed overnight in the refrigerator. Stir before serving. For the crostini: Top slices of baguette, or thinly sliced rustic bread, with a large dollop of ricotta. Top with a generous drizzle of pistou. Serve immediately. Alternative: HERB POTATO SALAD Steam or boil red skinned new potatoes. Cut into bite-sized pieces while still warm, but cool enough to touch. Toss with a generous amount of sorrel coulis. Chill before serving. | ||||||||||||||||
|
{ welcome! }
Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City.
... Read More ≫
{ get in touch }
{ what's new }
September 12, 2015
August 19, 2013
August 15, 2013
August 13, 2013
August 1, 2013
{ favorites }
{ archives }
Appetizers / Breads & Pastry / Breakfast / Cakes / Canning / Condiments / Dinner / DIY foods / Drinks / Fall / favorites / Grains / Holidays / Local / Noodles & Pasta / Pies & Tarts / Poultry / Salads / Seafood / Snacks / Soup / Spring / Summer / Sweets / Techniques / Vegetables / Vegetarian / Winter /
{ currently reading }
|