Wednesday, July 22, 2009

A Homemade Life ... and a tasty potato recipe

I just finished (and LOVED) A Homemade Life by Molly Wizenberg.
It is a touching story in which the author remembers her father and relates the meeting of her now husband through stories associated with her favorite recipes.
I walked away from this book wishing that I knew Molly in person, loving the stories, her fond memories of her father's love of Paris and food, that he was a man that enjoyed life!
I loved reading how she and her now husband met, of each bringing things (bowls, love, quirks, vinegars, and dirty socks) to the relationship.
I loved that the book was so positive. I didn't want to put it down, it made me happy just reading it.

This recipe was from the blog (not the book, though there is a similar recipe in the book), but so tasty I had to share (I am quoting her blog, you can also go here to view):

Salsa Verde for Potatoes

For this recipe, we use capers in brine, and we don’t rinse them after draining. And just so you know, you can multiply this recipe to make a lot at a time, but you’ll want to watch out for the garlic. Its flavor tends to grow exponentially, and it can quickly become overpowering. For large quantities, add garlic to taste.

Oh, and just in case of confusion: the term salsa verde is a sort of catch-all used to describe a variety of green herb-based sauces, so if you’ve seen other salsa verde recipes that looked different from this one, that’s why. (For example, there’s a salsa verde in my book that uses cilantro, chiles, and lime juice. Nothing like this one, but pretty killer on roasted cauliflower.)

6 Tbsp. olive oil
3 Tbsp. capers, drained and coarsely chopped
2 Tbsp. finely chopped Italian parsley
2 medium garlic cloves, pressed or minced
1 ½ tsp. lemon juice
½ tsp. finely grated lemon zest
1/8 tsp. kosher salt
Pinch of red pepper flakes

Combine the ingredients in a small bowl, and whisk to mix well. Set aside for 15 to 30 minutes, to allow the flavors to meld. Toss with hot roasted, steamed, or boiled potatoes. (But preferably roasted.) Salt to taste, if needed.

Yield: enough for about 1 ½ lb. potatoes
... David and I almost ate the whole bowl while standing in the kitchen (they are that tasty!)
Oh! Another side note, I used the remainder of the dressing as a rub on some chicken before grilling, it too was fantastic!

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