Salsa Verde Recipe

Posted by Darby on April 8, 2009 under Barbera, Pinot gris, Sauces | Be the First to Comment

Salsa verde - green sauce - is a versatile a condiment which can add to a wide range of meals. It goes especially well with grilled or steamed fish, seafood or chicken. The classic Italian dish bollito misto uses this sauce where its sharpness adds contrast to the mixed boiled meats.

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Once you have mastered the basic technique for a salsa verde recipe you can spice up your culinary adventures by ringing in new combinations of herbs.

The basic idea is to use a mixture of fresh green herbs, and to bring out their piquancy by blending them with oil, vinegar and garlic. Anchovies are an optional extra, they add saltiness and a seafood influence if you are going to use this sauce with a non seafood course. 

Some suggestions for herbs: use parsley, (curly or flat leaf) along with at least two from the following list: basil, chives, coriander (cilantro), mint, marjoram, mustard cress, oregano, tarragon, or thyme. In fact whatever you have that is green and fresh!

Ingredients

• 1 or 2 handfuls of fresh green herbs
• Approx 100ml extra virgin olive oil
• 3 anchovy fillets (optional)
• 2 cloves garlic, chopped
• 1 tablespoon of capers
• 1 tablespoon of seed mustard, or you can use English mustard to really add some bite
• 1 tablespoon of vinegar
• A small amount of red or green Tabasco sauce (optional)

Method

Add all the ingredients except the oil and Tabasco to a blender or food processor. While processing add the oil slowly. You want to make a sauce that you can pour. Add a small amount of tabasco to taste, not to overpower the other ingredients.

This sauce is best used fresh but it will keep in the fridge for a few days.

Food pairing ideas

Salsa verde is piquant so it calls for a wine that is not overpowered by the flavour of the sauce.  Dry white wines such as Pinot Grigio would be suitable if it is served with seafood; a lighter style red such as Barbera would make a good match with a variety meats served with salsa verde.

Clafoutis - a Traditional French Cherry Recipe

Posted by Darby on April 5, 2009 under Dessert, Gewurztraminer, Pinot gris | Be the First to Comment

Fresh cherries come into the shops in late spring and you can use them for this dish.  However I like to make this dish all year round so I often use jars of pitted black cherries.

Ingredients

Use fresh unpitted cherries if in season, otherwise use well drained bottled or canned cherries.

• 500 grams cherries
• 3 eggs
• 1 Tablespoon of butter
• 1/4 cup caster sugar
• 1/2 cup Self Raising flour
• 1 cup of milk
• 1/2 cup cream
• 1 tablespoon of Kirsch or cherry brandy
• Extra cream for serving

Method

Preheat your oven to 190 degrees.

Butter a shallow heat proof serving dish, and spread the cherries evenly over the base.

Beat the eggs lightly. Add the caster sugar and the flour and stir gently. Gradually stir in the the milk, cream and brandy to make a smooth batter.

Pour batter over the cherries.

Bake for 25 minutes until batter has risen and the top is just starting to brown.

Serve warm with the extra cream.

Wine Suggestion

This dessert will go well with a rich full flavoured sweet or semi sweet wine. Use a late picked Pinot gris, or perhaps a Gewurztraminer.

Variation

In late summer, after the cherries are all gone,  you could use blackberries or raspberries.