A special holiday Resolution Recipe
Dec. 22nd, 2005 08:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbaker(Or, a replacement for not having posted last week.)
Walnut Garlic Sauce
1/2 cup bread crumbs
4 ounces walnuts, chopped
5-6 medium cloves garlic
1/4 cup olive oil
1/8 cup white wine vinegar
salt & white pepper to taste
Soak the bread crumbs in just enough water to cover for ten minutes; squeeze excess water out if necessary. Combine walnuts, garlic, and soaked bread crumbs in a food processor and pulse to mix. With the machine running, add oil, vinegar, and salt & pepper. Process until smooth - the sauce should be creamy. Add a little cold water if the sauce is too thick to pour.
Serve at room temperature over hot pasta or grilled hearty fish, such as tuna.
What worked: This was a nice blend of nutty and garlicky, without being overwhelmingly garlicky. Really. I initially thought I needed to add more garlic (of course) but after sitting for 10 minutes, it was good garlic flavor without hitting the stomach with that raw garlic oomph.
What didn't: Brown glop. I served it over gnocchi, which was a good flavor combo, but this needs some color relief such as spinach pasta, or even just a few sprigs of parsley to relieve the unremitting brownness.
Will I make it again? I might. It was good and not difficult. It's a good alternative to red sauce or white sauce, anyway.
When reading the recipe for the first time, I immediately flashed on this medieval recipe. Okay, so they're not that similar -- one is raw and has breadcrumbs, the other is cooked in lard. But still.
Walnut Garlic Sauce
1/2 cup bread crumbs
4 ounces walnuts, chopped
5-6 medium cloves garlic
1/4 cup olive oil
1/8 cup white wine vinegar
salt & white pepper to taste
Soak the bread crumbs in just enough water to cover for ten minutes; squeeze excess water out if necessary. Combine walnuts, garlic, and soaked bread crumbs in a food processor and pulse to mix. With the machine running, add oil, vinegar, and salt & pepper. Process until smooth - the sauce should be creamy. Add a little cold water if the sauce is too thick to pour.
Serve at room temperature over hot pasta or grilled hearty fish, such as tuna.
What worked: This was a nice blend of nutty and garlicky, without being overwhelmingly garlicky. Really. I initially thought I needed to add more garlic (of course) but after sitting for 10 minutes, it was good garlic flavor without hitting the stomach with that raw garlic oomph.
What didn't: Brown glop. I served it over gnocchi, which was a good flavor combo, but this needs some color relief such as spinach pasta, or even just a few sprigs of parsley to relieve the unremitting brownness.
Will I make it again? I might. It was good and not difficult. It's a good alternative to red sauce or white sauce, anyway.
When reading the recipe for the first time, I immediately flashed on this medieval recipe. Okay, so they're not that similar -- one is raw and has breadcrumbs, the other is cooked in lard. But still.
