A few months ago I splurged and purchased a few cookbooks. I know there are lots of people with cookbook addictions, but mine is pretty well in check because I find inspiration all over the internet and on PBS. I was sad that I did not own any of Jamie Oliver’s cookbooks and I set out to change that. I decided on Jamie At Home because I loved its seasonal emphasis and the gardening tips. This year may be the year we finally construct the raised bed garden we have been talking about for years. This is my attempt at “putting it out there” so that I have to follow through, my friends.
Today happens to be the 2 year anniversary of this little blog. I wanted to make you something special, something worthy of celebration, but this simple winter vegetable tray was what called my name this week. Some of you may be taking out your sandals and getting on your bikes, but in Michigan, we still have a bit of snow left on the ground and we are grabbing our coats each morning. While I am excited for spring and the Farmer’s Market, I am embracing what today is and we are still in winter transition. I went to the store and bought hearty winter vegetables and loved that the sauce ingredients were things I already had on-hand.
Marc prepared the sauce while I chopped away at the vegetables. We munched on this for a healthy dinner and loved how the flavors in the vegetables were enhanced differently by the creamy, warm sauce. If you are an anchovy-phobe, I promise you that it would take a professional palate to discern an anchovy taste in the sauce. Jamie Oliver calls the sauce mind-blowing, but we do not use that term lightly and deem the sauce really good. Leftover sauce would be great over greens or on tuna along with capers and crunchy vegetables.
Thank you for visiting and for your sweet comments. Thank you for being my Twitter pal and for the occasional chat. Thank you for making this little space fun.
Recipe: Winter Crunch Salad with Anchovy Vinaigrette
Recipe slightly adapted from Jamie At Home
1 bunch young carrots, peeled
2 small golden or red raw beets, peeled and cut into dipping sticks
1 bulb fennel, top removed, cut in half and then sliced
1 bunch radishes, sliced
1 celery root, peeled and cut into dipping sticks
6 cloves garlic, peeled
1 C. plus 1 T. milk (300 ml) I used skim with good results
10 anchovy filets in oil
2/3 C. good extra virgin olive oil (180 ml), plus more for drizzling
2 or 3 T. white wine vinegar
sea salt and freshly ground pepper to taste
1. Prepare all of the vegetables first and arrange on a large platter, the sauce will come together pretty quickly.
2. To prepare sauce, put garlic cloves, milk and anchovies in a small pot and bring to a boil. Keep a close eye on the pot to make sure the milk does not bubble over. Once milk comes to a boil, simmer for 10 minutes or until the garlic is soft.The milk mixture may look a bit strange, but don’t worry, it will be wonderful when it is all blended together.
3. Put the contents of the pot into a blender (or use an immersion blender) and blend until smooth and the garlic is broken down. Drizzle in the olive oil and add the vinegar a little at a time (start with 2 T.). You can control the consistency and the amount of vinegar bite that you want. Blend until it thickens up a little bit. The resulting consistency is kind of like heavy whipping cream before it is whipped. Season with salt and pepper to taste.
4. Serve warm in a bowl as a dipping sauce or drizzle directly over the vegetables. Finish the sauce with a little extra virgin olive oil.