A little sauce

 
I am not sure about this book and how to develop it, how many stories to write or to leave the stories to the bearest minimum and put loads of menues in. Still I guess it is ok to try it out in an amateur way on my friends and relations.

We had  our friend Janet over for dinner last night and I picked some artichokes bursting with delight and a desire to be eaten. I also have a great herb garden, so I picked, marjoram, origano, savoury, rosemary and some basil, which I chopped very finely and added to my sauce. So the sauce goes like this.

One handful of finely chopped fresh herbs, one clove of spring garlic, mushed up in the pestle and mortar, with a teaspoon of grain mustard, a teaspoon of dijon mustard and good spalsh of raspberry pulp vinegar stir well with a fork, make into into a thick mayonaisse consitancly by adding olive oil slowely to it until the taste is just right. A touch of Himalayen Rock Salt and some ground corriander and pink peppercorns are the perfect finish.

To cook your artichokes, fill a big pan with water, onions, garlic, herbs, a spalsh of balsamic, some salt and pepper and bring the water to the boil, add your artichokes, they are cooked when the leaves pull out easily. Set aside and allow to cool. Then one by one pull out the leaves, dunk them in the sauce and suck the artichoke meat out of the fleshy end. Finally cut away the inedible part and you are left with the juicy heart. Sprinkle on a little truffle oil, add your dressing and eat it up, or serve it on toast.

So me thinks tomorrow I shall give you a fancy recipe for artichokes and scallops.

Bon appetit

 

Comments

[Charlie Brooks]

I love being able to see you on face book and go straight to your blog. It makes the social net working very easy.
I was thinking of cooking Artichokes the other day, in a tapas sort of diner. thinking was as far as got though. love you xxx