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Take your dinners from ho-hum to yum!

6/30/2020

4 Comments

 
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When I hear various objections to eating healthy or changing eating habits, one of the complaints I hear most often is that healthy food does not taste good.  Let's go ahead and eliminate that idea because frankly it's just not true.  I used to teach a cooking class called Get Saucy! which showed people that combining just a few ingredients could really boost the flavor of your meal.  Sauces are probably what your dinner is missing.  I'm not talking about fancy French sauces that require special tools or fancy techniques.  I am talking about ingredients you can find in your grocery store or that you may already have in your pantry.  And the method for making the sauce could not be simpler.  Maybe it involves a little chopping or perhaps heating on the stove, but that's it.   And when food tastes good you're more likely to eat it.

In the past, I have featured on this blog such flavorful and easy-to-make sauces as Romesco, a surprising combination of roasted red peppers and almonds that is a real crowd favorite around here.  Today I bring you another sauce which is just a handful of ingredients, thrown together and simmered on the stove.  It's not taxing to prepare it, and yet it is so flavorful.  It boosts everything from grilled chicken to roasted cauliflower.  But I'm clearly having a hard time telling you about it.  Why?  Well, it contains anchovies.  And anchovies for a lot of people are a hard sell, but in a sauce they add an addictive salty and umami element that makes you want to lick the plate!  Well, it makes me want to lick the plate.  Also, anchovies are low in mercury and a good source of omega-3 fatty acids and B vitamins.  They can be high in sodium so a little will go a long way.  

The sauce I share today is just a lot of darn good olive oil, some minced garlic, capers, and anchovies.  That's it.  I'm pretty sure the hardest part of this recipe is actually opening the can of anchovies (why?  why does it have to be so hard and dangerous?).  I hope you'll make it and give it a try, especially if you have cooking fatigue, as many of us do from sheltering in place.  One note, all measurements of ingredients, except the olive oil, are suggested.  You are free to put in more or less garlic.  My husband loves capers so I put in an obscene amount of those.  If anchovies are not your thing, or you are just unsure about them, start with one.   This sauce is super easy and super forgiving.  Also, the recipe can easily be cut in half or doubled.

Garlic Caper Anchovy Sauce
Makes approximately 2/3 cup or less

1/2 cup really good quality extra virgin olive oil
2 to 4 garlic cloves, peeled and minced
1 to 2 tablespoons capers, drained and patted dry
1 to 5 oil-packed anchovy filets

Combine all ingredients in the smallest sauce pan you have.  Place the pan over the smallest burner on your stove and turn the heat to low.  You want to simmer the sauce, and keeping the heat on low ensures you will not burn the garlic if you walk away or accidentally check email for 30 minutes.  Over low heat, it's really hard to screw up this sauce.  Stir it every once in a while because you want the anchovies to mostly, if not completely, dissolve in the sauce.  

How to serve: In a bowl passed at the table so people can choose their own amounts.  We like it drizzled over roast fish, grilled chicken, roasted cauliflower, or baked fingerling potatoes.   Enjoy!

4 Comments
Joanne Chang
8/28/2020 12:28:08 pm

Hi Molly,
The cursor would move into the email space. Finally got to this space by hitting Done.

Really want to make the garlic caper olive oil. Haven’t bought a can of anchovies in a long time. Wonder if they come in a tiny glass jar? (to store extra easily) I agree that opening those little cans are a challenge. I love sardines, and even those are difficult.

I LIKE THE LISTING format of your newsletter! Keeps words to a minimum and is clean and succinct.
I am keeping a journal of items I want to remember—like book titles or recipes. (keeps using the printer to a minimum)

The “fun book” Eevie Drake Starts Over” sounds enticing. Maybe I could order it for pickup at the TO Library?

I want to share your newsletter with a few of my close friends. What is the best way to do this?
Can I forward your email? Ask them if I can use their email addresses to
submit to you?

See you today at 2pm.🤗, joanne

Reply
Molly
8/29/2020 09:05:42 am

Hi Joanne,

Thanks for your comments. I'm going to email you directly. Glad to know you like the improved newsletter format!
Molly

Reply
Laurie G. Allen
8/28/2020 01:00:54 pm

Thanks so much for he Andrew Cutter clip. I kept clicking Next, so I got to view a lot of them. Having a lab myself, I found them hilarious! I like your list format.

Reply
Molly Duncan
8/29/2020 09:05:03 am

Thank you, Laurie! It's always good to hear from you. Pet Sophie for me.

Reply



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    Hi friends!  I am Molly.  Welcome to my blog where I share my creations and adventures to help you create a life you love.  I am passionate about food, travel, and health! Thanks for stopping by and looking around.  All photos are taken by me unless otherwise attributed.  I develop and write all my recipes with attribution for inspiration and ideas where applicable.  All of my recipes are gluten free.  

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