I like to think of my friend Winnie as my own personal food guru - restaurant recommendations, recipes, suggestions towards adventurous eating. She provides it all and hits the mark every time. Recently I was perusing her food blog, Get in My Belly, and read about her recent adventures in pesto, garlic scape dip, and salsa verde. Luckily, my CSA share from Roxbury Farm that week included garlic scapes and the freshest parsley I've ever had.
The garlic scape dip proved to be excellent - both creamy and sharp with not much more than cannellini beans, garlic scapes, and olive oil. On some slices of whole wheat Pullman loaf from Silver Moon Bakery along with some green market cucumbers, it was a fantastic lunch at work this week. [ASIDE: If you live within marathon distance of Silver Moon I cannot recommend this bread highly enough. Full and rich without being heavy. A touch of sweetness that seems to come from the grains and not sugar. A beautiful tasty crust.]
I also made salsa verde according to the Alice Waters recipe. The result was left to meld for a day and then came across quite well on some basa en papillote (in parchment paper pouch layers from top to bottom: mixed braising greens, 4 oz. of basa, olive oil, dill, parsley, green onions, and a pat of butter - 8 to 10 minutes at 400 degrees or so). The real treat, however, just came this morning. Winnie had said that salsa verde was good on hard boiled eggs. I wasn't expecting much, but since Winnie's recommendations have traditionally brought me so close to gastronomic divinity that I gave it a go. I boiled some eggs according to the science informed technique of Harold McGhee (10 - 15 minutes at 180 to 190 degrees for optimum consistency) two nights ago and had them with my salsa verde this morning. It was absolutely incredible. Get yourselves some parsley and capers and go forth! Experience the sum greater than its parts which is the hard boiled egg with salsa verde.
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