Friday, September 19, 2014
Yes, the book (by Pam Brandon, Katie Farmand and Heather McPherson, an old friend and food editor of the Orlando Sentinel) does have a Florida-focus. But shrimp there are not that different from shrimp here. And the book is packed with great ideas even if the closest you get to fresh fish is the glass case at the supermarket.
Everybody wants to eat more fish, and everybody is a little intimidated when we get in the kitchen with it, so a good book on cooking fish is worth raising a flag.
One of my favorite chapters is "Year-Round Sauces and Accessories." Using something like this sauce as a dip for shrimp or as a base for a salad with leftover fish is a great catch.
Green Goddess Cocktail Sauce
From "Good Catch," by Pam Brandon, Katie Farmand and Heather McPherson (University Press of Florida, $28).
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon anchovy paste (see note)
Coarse salt and freshly ground black pepper, to taste
COMBINE all the ingredients in a food processor and puree until smooth. Cover and refrigerate until ready to use.
NOTE: I backed off a little on the anchovy paste when I was testing the recipe and used only 1 teaspoon.
YIELD: 1 1/2 cups.
Posted by Kathleen Purvis at 4:00 PM