I realized that I needed to get cracking on my resolution because I would be in Boston the next weekend. I saw a recipe for spaghetti anchovy and garlic pesto. Normally, I would stay away from anchovies, but Gabriel made a Caesar salad recently that was absolutely delicious. I never realized that one could prepare anchovies by essentially dissolving them, leaving all the taste and none of the slime. Gabriel did it by whisking the anchovies into the dressing. My recipe called for sauteing the anchovies in olive oil with garlic. Together with the pesto, it made a nice complement to the pasta.
In addition to the spaghetti, I also roasted green beans by rubbing them with oil and sprinkling with salt. I didn't time things too well and the beans remained in the oven longer than I intended. They dried out and became more like potato chips. Peter and Darien claimed they were delicious, but I would have preferred a more succulent side dish.
Overall, the dinner was good, but too salty. I found out later one can leech the salt out of anchovies by soaking them in cold water. I'll file this one away for future reference.
The green bean "chips" were delicious--I recommend them to the whole world.
ReplyDeleteDid you notice the handsome, and practical, salt grinder, Gentle Reader? Thank you, Santa!
So, when Gabriel used the anchovies in the Caesar Salad dressing, he basically whipped the anchovies so that 1) they were unrecognizable, and 2) they became part of a greater whole. Yay, anchovies! (I never thought I'd say that.)
Oh! And what is that beverage in the foreground of the last photo? That would be a vanilla cream soda! Made with my wonderful new penguin soda maker. I now have all the soda I want ... AND it is an activity drink: making the soda is SUPER FUN!
ReplyDeleteSo who did the dishes?
ReplyDeleteJohn I just made an easy delicious Tuscan Tomato Soup, we enjoyed it with Rosemary Rolls and a salad. Would you like the recipe?
ReplyDeleteI missed this last comment, but yes, send it along!
ReplyDelete