I have parsley growing beautifuly in the garden. It is doing so well that now I am compiling recipes on what to do with it. Here is one recipe that I liked a lot: Salsa Verde. I added plain yogurt (whole milk) to the recipe since I went anchovies-happy and put too many of them and made it a bit too salty. The yogurt also added a nice creamy texture to this delicious garlicky and parsley parfumed sauce. I served it on steak. But I think it is good on many things like pasta, bread, potatoes, grilled fish.
Thanks for reading!
I must love green beans a whole lot that they keep showing up on my blog. Here they are again—this time sautéed with peppers and anchovies. Yes, anchovies! I am one of those people who enjoy them. A lot of Indonesians use the fish in different dishes as flavor booster. These little babies make my sautéed vegetable dishes salty, savory, and smelling fantastic. And a little goes a long way, really. No need to go crazy.
Here’s what we’ll need to make this dish:
- Two handful of green beans
- 3 yellow sweet peppers
- 5 cayenne or Thai or finger hot peppers (I like these skinny spicy peppers)
- 3 shallots (chopped)
- 4 garlic (chopped)
- 6 anchovies (In a can with olive oil—I rinsed mine before cooking to lessen the salt and oil content)
- Black pepper
- Ginger powder
- Fill up medium pot with water, bring to boil
- Add string beans and let them cook for a while until the water bubble for the second time
- Remove them from the hot boiling water and place under cold running water (or a bowl of ice cold water) to stop the cooking process (I am learning from various cooking sources that this process is also called blanching)
- Heat up a tablespoon of canola oil in a large pan (medium heat)
- Saute anchovies, garlic, shallots, and peppers for about two to three minutes (until the anchovies melt)
- Add green beans, a dash of black pepper, and a pinch of ginger powder
- Mix them really well, reduce the heat, and cover the pan for a minute or two
- Serve with baked tempeh and rice
Another favorite: Tempeh
My favorite simple peasant plate
Thanks for reading. I hope you’re having a wonderful weekend, wherever you are.
Salty and aromatic, garlicky, and buttery soft broccoli! The dish has earned a spot on my favorite list. Thanks, Food52. The trick? Immerse the vegetable in boiling water (also known as blanching) for five minutes and then cook it with olive oil, garlic, chili peppers, and anchovies. Yes, anchovies! The result? Incredibly tender, savory, but yet sweet broccoli that would melt in your mouth.
I do mine slightly different from Food52‘s recipe. Here’s my adapted version:
- 1 bunch of broccoli (a bunch that would be enough for two people). I remove the florets by hands and make sure that they’re not too chunky.
- 8 anchovies (chopped). I use marinated ones. The original recipe asks for 4 anchovies but I think 8 make my dish much more flavorful. I believe anchovy is the key ingredient here 😀
- 3 garlic (chopped)
- 3—4 tablespoon of olive oil
- 4 hot finger peppers or 2 Thai peppers (chopped)
- Black pepper
- Fill 1/3 of a medium pot with water and bring to boil over medium heat
- Add broccoli florets into the water, cover the pot, and let simmer for five minutes
- Meanwhile, heat a medium pan (over medium heat) and add olive oil, garlic, anchovies, and chili peppers. Stir frequently and let them cook for one minute or until the anchovies start to melt in the oil. Reduce the heat.
- Once the five minutes of hot bath is done, drain the broccoli, and add into the pan
- Stir and mix the broccoli with the olive oil-anchovies concoction. Add black pepper. Cover the pan, lower the heat, cook for another three minutes (until the broccoli become soft), and then turn off the heat. Let the broccoli stay in the covered pan to soak the olive oil, anchovies, garlic, and peppers for at least half hour before serving. (The original recipe calls for 2 hours of cooking over low heat, but I find that my broccoli gets soft enough after the blanching, then the three-minute cooking with anchovies, and the half hour of resting in the covered pan. I think the heat gets trapped and continues to cook the vegetable for a while.)
Great to serve by itself, over rice, on top of egg noodle or pasta, or as a side dish to Yakiniku-style Beef and Sauteed Onion.
Inspired by a similar recipe using the same method of cooking, I tried my recipe above with carrots! I found that shredded or thin-sliced carrots work better for this method. I skip the blanching part and just cook the carrots directly in the anchovies-garlic-chili pepper infused olive oil. Stir and mix them well, cover the pan, lower the heat a bit, and let it cook for about 10-15 minutes. Turn the heat off and let the carrots rest in the covered pan for half hour before serving. The mixture of anchovies, garlic, and chili peppers magically brings out the natural sweetness of the carrot. So good!
Hope you like it. Thanks for visiting!