Saturday 22 September
Though the weather has been warm,
we were alert to the fact that a sudden chill might crisp our cherished basil
plants. So the grand pesto factory whizzed into action.
But to keep body and soul together
while we labored in our various fields (one more mosquito-ridden than the other), we whipped up a batch of salmon paté according to Gordon Ramsay's
tips, though he does his with smoked trout.
1 6-oz. jar of Taku smoked Sockeye
salmon (thanks, Andi, Joel, and Alaska!)
1/2 cup crème fraîche
1/2 cup heavy cream
1 Tbsp cream-style horseradish
a squeeze of lemon juice
small handful of fresh dill
Put all ingredients into food
processor and pulse until well mixed but still coarse. Season to taste with white pepper.
You can put this in individual ramekins
topped with sprigs of dill as Gordon does, or pack it into a bowl and scrape it
onto Town house crackers, as we do.
Thus strengthened, Barbara plucked
four saladspinners full of basil leaves directly from the plants, leaving the
stems and very top small leaves to resprout if the weather allowed, while Holt
grated up a mess of pecorino romano, a clove of garlic per saladspinnerful, and
appropriate amounts of walnuts, pine nuts, and olive oil, as is our seat-of-the-pants
way.
It made enough pesto to fill two
ice cube trays, one jar for us and one as a gift, plus enough to sauce a 2-egg
serving of fresh fettucine, which Holt accordingly made; and a fresh green
dinner it was too.
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