Holy smoke the man can prepare some stunning food but there are times
that I stare in wonderment at some of the things he's able to chow down
on... Today's show is a fine example of his tastebuds on overload.

He made a parsley salad -- which actually looked great -- but there are
some ingredients that will need some small fiddling.

1-1/4 cups carrot, shredded
1-1/2 cups Italian parsley, rough-chopped
1 tin anchovies in oil, rough-chopped
1 clove elephant garlic, thin-sliced
1/4 cup EVOO, but I was still boggling over the garlic so I missed this
measurement.
1/4 cup red wine vinegar (I think), I was jabbering about the garlic at
this point
Salt & Pepper to taste

In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
coarse salt, the chopped anchovies _AND_ the oil they were packed in.
Then you thin-slice (using a potato peeler) the elephant garlic. Add in
the EVOO and vinegar to assist in breaking down the parsley, salt and
pepper to taste, cover and set aside in refrigerator to allow all the
flavors to meld.

He was sure to mention that the elephant garlic is very mild in taste
but still, he used a clove the size of his palm! If I used that amount
it would be sure to announce I was entering a room! <G>

Anyhow, I'm sure some of the ingredients can be adjusted (such as the
anchovies and garlic) to less-offensive levels and still attain the same
taste enjoyment.

The Ranger

The Ranger wrote:

> Holy smoke the man can prepare some stunning food but there are times
> that I stare in wonderment at some of the things he's able to chow down
> on... Today's show is a fine example of his tastebuds on overload.

Actually, this will be bold, but hardly a foot-stomper.

> He made a parsley salad -- which actually looked great -- but there are
> some ingredients that will need some small fiddling.
>
> 1-1/4 cups carrot, shredded
> 1-1/2 cups Italian parsley, rough-chopped
> 1 tin anchovies in oil, rough-chopped
> 1 clove elephant garlic, thin-sliced
> 1/4 cup EVOO, but I was still boggling over the garlic so I missed this
> measurement.
> 1/4 cup red wine vinegar (I think), I was jabbering about the garlic at
> this point
> Salt & Pepper to taste
>
> In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
> coarse salt, the chopped anchovies _AND_ the oil they were packed in.
> Then you thin-slice (using a potato peeler) the elephant garlic. Add in
> the EVOO and vinegar to assist in breaking down the parsley, salt and
> pepper to taste, cover and set aside in refrigerator to allow all the
> flavors to meld.
>
> He was sure to mention that the elephant garlic is very mild in taste
> but still, he used a clove the size of his palm! If I used that amount
> it would be sure to announce I was entering a room! <G>

Nah. Elephant garlic isn't really garlic. It's very mild, not at all
sharp in flavor and nowhere near as smelly as the little stuff.

> Anyhow, I'm sure some of the ingredients can be adjusted (such as the
> anchovies and garlic) to less-offensive levels and still attain the same
> taste enjoyment.

Anchovies disappear when handled this way. They provide salt and a very
distant hint of a sparkle in flavor. No fish taste.

Try it his way. Good chunk of crusty bread (because you *will* want to
soak up the juice) and a glass of a craggy, young wine. Have the hammock
ready.

Pastorio

Bob (this one) > suggested in message
...
> The Ranger wrote:
> > Holy smoke the man can prepare some stunning food but
> > there are times that I stare in wonderment at some of the
> > things he's able to chow down on... Today's show is a fine
> > example of his tastebuds on overload.
> >
> Actually, this will be bold, but hardly a foot-stomper.

Our definitions of "bold" seem to differ slightly. <G>

> > He made a parsley salad -- which actually looked great --
> > but there are some ingredients that will need some small fiddling.
> >
> > 1-1/4 cups carrot, shredded
> > 1-1/2 cups Italian parsley, rough-chopped
> > 1 tin anchovies in oil, rough-chopped
> > 1 clove elephant garlic, thin-sliced
> > 1/4 cup EVOO, but I was still boggling over the garlic so I
> > missed this measurement.
> > 1/4 cup red wine vinegar (I think), I was jabbering about
> > the garlic at this point
> > Salt & Pepper to taste
> >
> > In a bowl, you shred a carrot, layer the chopped parsley, a
> > pinch of coarse salt, the chopped anchovies _AND_ the oil
> > they were packed in. Then you thin-slice (using a potato peeler)
> > the elephant garlic. Add in the EVOO and vinegar to assist
> > in breaking down the parsley, salt and pepper to taste, cover
> > and set aside in refrigerator to allow all the flavors to meld.
> >
> > He was sure to mention that the elephant garlic is very mild
> > in taste but still, he used a clove the size of his palm! If I
> > used that amount it would be sure to announce I was
> > entering a room! <G>
>
> Nah. Elephant garlic isn't really garlic. It's very mild, not at all
> sharp in flavor and nowhere near as smelly as the little stuff.

But to shave the entire clove into the salad?

> > Anyhow, I'm sure some of the ingredients can be adjusted
> > (such as the anchovies and garlic) to less-offensive levels
> > and still attain the same taste enjoyment.
> >
> Anchovies disappear when handled this way. They provide
> salt and a very distant hint of a sparkle in flavor. No fish taste.

I'm afraid we'll disagree again. The tang and scent from the oil alone
would be enough to send a majority of Clan Ranger scrambling back from
the plated product. I /might/ try a reduced amount but again, I would be
a'scared to try the entire can in such a small salad.

> Try it his way. Good chunk of crusty bread (because you *will*
> want to soak up the juice)

Oh bother! I forgot the one ingredient he kept on about; a toasted disk
of hardy peasant's bread. I think he recommended sour dough... He also
cut _ACROSS_ the round, not diagonally like bread is normally served.

> and a glass of a craggy, young wine.

He sipped a Chianti classico. I'd probably go with a Chianti classico
reserva, or even a Chilean merlot.

The Ranger

The Ranger wrote:
> [snip]
> Anyhow, I'm sure some of the ingredients can be adjusted (such as the
> anchovies and garlic) to less-offensive levels and still attain the same
> taste enjoyment.

The recipe sounds great to me, though I admit to a strong bias in favor
of M. Pepin. The strongest flavor element is going to be the parsley
-- 1.5 cups is many bunches! The small anchovies component will just
shadow and complement the tangy parsley. And the elephant garlic is
very mild with not a hint of harshness to it. For sure, try it, and if
you like it then save one clove and stick it in the ground to grow your
own. -aem

"aem" > wrote in message
oups.com...
>
>
> The Ranger wrote:
> > [snip]
> > Anyhow, I'm sure some of the ingredients can be adjusted (such as the
> > anchovies and garlic) to less-offensive levels and still attain the same
> > taste enjoyment.
>
> The recipe sounds great to me, though I admit to a strong bias in favor
> of M. Pepin. The strongest flavor element is going to be the parsley
> -- 1.5 cups is many bunches! The small anchovies component will just
> shadow and complement the tangy parsley. And the elephant garlic is
> very mild with not a hint of harshness to it. For sure, try it, and if
> you like it then save one clove and stick it in the ground to grow your
> own. -aem
>

Instead of parsely, wouldn't spinach work in this as well? I like parsely,
but I don't think I'd enjoy it as a main ingredient for a salad. I'd prefer
a more milder green, like spinach or even watercress.

kili

The Ranger wrote:
>
> Holy smoke the man can prepare some stunning food but there are times
> that I stare in wonderment at some of the things he's able to chow down
> on... Today's show is a fine example of his tastebuds on overload.
>
> He made a parsley salad -- which actually looked great -- but there are
> some ingredients that will need some small fiddling.
>
> 1-1/4 cups carrot, shredded
> 1-1/2 cups Italian parsley, rough-chopped
> 1 tin anchovies in oil, rough-chopped
> 1 clove elephant garlic, thin-sliced
> 1/4 cup EVOO, but I was still boggling over the garlic so I missed this
> measurement.
> 1/4 cup red wine vinegar (I think), I was jabbering about the garlic at
> this point
> Salt & Pepper to taste
>
> In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
> coarse salt, the chopped anchovies _AND_ the oil they were packed in.
> Then you thin-slice (using a potato peeler) the elephant garlic. Add in
> the EVOO and vinegar to assist in breaking down the parsley, salt and
> pepper to taste, cover and set aside in refrigerator to allow all the
> flavors to meld.
>
> He was sure to mention that the elephant garlic is very mild in taste
> but still, he used a clove the size of his palm! If I used that amount
> it would be sure to announce I was entering a room! <G>
>
> Anyhow, I'm sure some of the ingredients can be adjusted (such as the
> anchovies and garlic) to less-offensive levels and still attain the same
> taste enjoyment.
>
> The Ranger


Elephant garlic is nearly tasteless compared to the smaller-cloved
varieties. If you can be bothered to pay extra for it, give it a try.
But just leave it out if you don't like the idea.

The Ranger wrote:
> Bob (this one) > suggested
>
>>The Ranger wrote:
>>
>>>Holy smoke the man can prepare some stunning food but
>>>there are times that I stare in wonderment at some of the
>>>things he's able to chow down on... Today's show is a fine
>>>example of his tastebuds on overload.
>>>
>>Actually, this will be bold, but hardly a foot-stomper.
>
> Our definitions of "bold" seem to differ slightly. <G>
>
>>>He made a parsley salad -- which actually looked great --
>>>but there are some ingredients that will need some small fiddling.
>>>
>>>1-1/4 cups carrot, shredded
>>>1-1/2 cups Italian parsley, rough-chopped
>>>1 tin anchovies in oil, rough-chopped
>>>1 clove elephant garlic, thin-sliced
>>>1/4 cup EVOO, but I was still boggling over the garlic so I
>>>missed this measurement.
>>>1/4 cup red wine vinegar (I think), I was jabbering about
>>>the garlic at this point
>>>Salt & Pepper to taste
>>>
>>>In a bowl, you shred a carrot, layer the chopped parsley, a
>>>pinch of coarse salt, the chopped anchovies _AND_ the oil
>>>they were packed in. Then you thin-slice (using a potato peeler)
>>>the elephant garlic. Add in the EVOO and vinegar to assist
>>>in breaking down the parsley, salt and pepper to taste, cover
>>>and set aside in refrigerator to allow all the flavors to meld.
>>>
>>>He was sure to mention that the elephant garlic is very mild
>>>in taste but still, he used a clove the size of his palm! If I
>>>used that amount it would be sure to announce I was
>>>entering a room! <G>
>>
>>Nah. Elephant garlic isn't really garlic. It's very mild, not at all
>>sharp in flavor and nowhere near as smelly as the little stuff.
>
> But to shave the entire clove into the salad?

Sure. The equivalent of a sweet onion that size, or a shallot. Very
mild, can be eaten out of hand like an apple. Oniony, but not garlicky.
Really. Don't think of it as garlic, it just doesn't have anything like
the strength or pungency of real garlic. Or substitute a shallot and
save all that agonizing. I mean it's *really* not a true garlic; it's a
different critter that looks like garlic on steroids. Like a grapefruit
looks like a lemon on steroids. But no one will confuse them after
tasting. Same with Elephant garlic.

>>>Anyhow, I'm sure some of the ingredients can be adjusted
>>>(such as the anchovies and garlic) to less-offensive levels
>>>and still attain the same taste enjoyment.
>>>
>>Anchovies disappear when handled this way. They provide
>>salt and a very distant hint of a sparkle in flavor. No fish taste.
>
> I'm afraid we'll disagree again. The tang and scent from the oil alone
> would be enough to send a majority of Clan Ranger scrambling back from
> the plated product.

If you do what I suggest below, there will be no distinct "tang and
scent from the oil" - I assume the anchovy oil is what you mean - to
make them do anything at all.

> I /might/ try a reduced amount but again, I would be
> a'scared to try the entire can in such a small salad.

Try this: mash the anchovies with their oil until you get a paste. In a
jar with a lid, put that, the olive oil, the vinegar, some salt and
pepper. Shake it to emulsify it. Or dump everything into a processor and
save your rotator cuff. And I might up the olive oil amount a bit. A
pinch of dry mustard will help to hold it together for a while.

Use that like a dressing. You don't have to use it all if you don't want
to. If you don't like it, mail it to me. 3rd class so it takes a long
time and gets, um, ripe. That's how sure I am.

>>Try it his way. Good chunk of crusty bread (because you *will*
>>want to soak up the juice)
>
> Oh bother! I forgot the one ingredient he kept on about; a toasted disk
> of hardy peasant's bread. I think he recommended sour dough... He also
> cut _ACROSS_ the round, not diagonally like bread is normally served.

Sour dough would be a more pungent flavor than a normal white bread.
Good, but not strictly necessary, I'd say.

A version of a salad that my grandparents used to make has me lining the
salad bowl with slices of bread. Just lay them around, one layer thick,
on the inside of the bowl as though you were tiling it. Toss the other
ingredients in a different bowl, dress them with about half the
dressing, dump them in on top of the bread and pour the remaining
dressing over top. Let it sit for a few minutes for it to soak into the
bread. Eat. I guarantee you'll be astonished. And I guarantee Mrs.
Ranger will drag you off and have your way with you. Sure thing. Maybe
several times if you're up to it.

>>and a glass of a craggy, young wine.
>
> He sipped a Chianti classico. I'd probably go with a Chianti classico
> reserva, or even a Chilean merlot.

The reserva is too smooth and the merlot too wimpy. Save the merlot for
a quiche, but make sure it doesn't have any actual flavors; overwhelm
the merlot, you know. Yes, I like merlots, why do you ask? Oh...

No, seriously...

Pastorio

"Bob (this one)" > wrote in message
> A version of a salad that my grandparents used to make has me lining
> the salad bowl with slices of bread. Just lay them around, one layer
> thick, on the inside of the bowl as though you were tiling it. Toss
> the other ingredients in a different bowl, dress them with about half
> the dressing, dump them in on top of the bread and pour the remaining
> dressing over top. Let it sit for a few minutes for it to soak into
> the bread. Eat. I guarantee you'll be astonished. And I guarantee Mrs.
> Ranger will drag you off and have your way with you. Sure thing. Maybe
> several times if you're up to it.

Oh, my. I'll have what they're having!

Bob, would that be day-old peasant bread, as opposed to fresh?

And Bob, in the carrot salad, Italian parsley is specified. What
exactly is the flavor difference between curly parsley and the flat
Italian stuff? (I know I can google this, but Bob, you've done such an
excellent job convincing me to try this recipe that I'd love to hear
your thoughts on parsley). We have a ton of curly parsley growing in a
pot; would this salad be a good way to use it up? If not, any
suggestions?

My thoughts on why Jacques sliced the bread straight across: did he
pile the salad on top of it? If so, then slicing the bread straight
across makes sense to me because you'd want all the dressing/juices to
sop straight down into the bread. The dressing/juices wouldn't sop so
well diagonally. (It bothers me to see a bread-basket with
straight-across cut bread, though...not sure why!!).

Chris wrote:
> "Bob (this one)" > wrote in message
>
>>A version of a salad that my grandparents used to make has me lining
>>the salad bowl with slices of bread. Just lay them around, one layer
>>thick, on the inside of the bowl as though you were tiling it. Toss
>>the other ingredients in a different bowl, dress them with about half
>>the dressing, dump them in on top of the bread and pour the remaining
>>dressing over top. Let it sit for a few minutes for it to soak into
>>the bread. Eat. I guarantee you'll be astonished. And I guarantee Mrs.
>>Ranger will drag you off and have your way with you. Sure thing. Maybe
>>several times if you're up to it.
>
> Oh, my. I'll have what they're having!
>
> Bob, would that be day-old peasant bread, as opposed to fresh?

Italian or French baguette is my preference, but I've made it with other
breads and it was wonderful. I wrote a piece about the salad, I'll hang
it off the end of this post.

> And Bob, in the carrot salad, Italian parsley is specified. What
> exactly is the flavor difference between curly parsley and the flat
> Italian stuff? (I know I can google this, but Bob, you've done such an
> excellent job convincing me to try this recipe that I'd love to hear
> your thoughts on parsley). We have a ton of curly parsley growing in a
> pot; would this salad be a good way to use it up? If not, any
> suggestions?

Flat-leaf parsley has a - hard to characterize - more round flavor. A
fuller flavor. The curly-leaf is sharper, not as big a flavor profile. I
wouldn't use it as the parsley in this salad. I make a creamed parsley
as a veggie. Sometimes add some spinach or different lettuces, shredded.
Saute the leaves (figure a packed cup per person) and a couple smashed
and minced shallots or green onions in four tablespoons butter and two
tablespoons oil until wilted. Add a cup of cream, bring to a hard boil
and reduce until it coats the back of a spoon. Serve with poultry or
pork. Can even be used as a topping for the broiled or grilled meats.
Garnish with a grating of nutmeg.

Or make a parsley soup. Google will probably turn up a bunch of them. I
like parsley added to most pureed soups.

> My thoughts on why Jacques sliced the bread straight across: did he
> pile the salad on top of it? If so, then slicing the bread straight
> across makes sense to me because you'd want all the dressing/juices to
> sop straight down into the bread. The dressing/juices wouldn't sop so
> well diagonally. (It bothers me to see a bread-basket with
> straight-across cut bread, though...not sure why!!).

He's probably being deliberately subversive. Knows it makes you crazy
and does it deliberately.

Pastorio

---------------------

Slice off some salad
Here’s a new word for you: Panzanella. It’s a funny kind of Italian
dish and shows just how basic and close to the earth the best of the
Italian cuisines are. Bear with me for a minute here and we’ll get to a
dish that’s more a method than just one thing.
If you consider that there are no super-star Italian chefs, you begin
to understand what the Italian kitchen is really about. Italian cooking,
from all the regions of Italy share a single essential philosophical
vision. It’s all home-cooking, even when you get it in restaurants.
There’s even a word to describe it: casalinga. It doesn’t really
translate cleanly, but it means home-cooking, sort of.
So what is this panzanella and why is it so special? In a minute.
Italian cuisines are also frugal. It’s home-cooking and, in several
senses, we could describe it as peasant cuisine or country cooking.
Peasants are frugal. My grandparents were peasants (and I say that with
no embarrassment. They were people of the earth.) and were like rural
people from all over the world. Not much food was ever thrown away.
Bread is central to the Italian table - good crusty bread with a
delicately white center. So are fresh vegetables. Vinegar. Oil. Herbs.
Tomatoes. Let’s look at a very simple beginning and then we’ll talk
about complicating it. You have to understand that there’s no real
recipe for this. Change the balance of ingredients to suit yourself.
And, by the way, this is wonderful picnic food.
It won’t work as well with American-style supermarket bread. That
becomes soggy much too quickly. Stale Italian bread will retain some
good texture even though moistened. Stale Italian bread will retain some
good texture even though moistened. Maybe half-inch or
three-quarter-inch thick slices.
I adapted this from what my grandparents originally did back in the
40's and early 50's. They tore up the bread and mixed it into the salad
as just another ingredient. In the ‘80's, in one of my restaurants, I
was looking for something dramatic to serve for lunch. I came up with
this adaptation of Nonna Pastorio’s salad.
BASIC PASTORIO PANZANELLA
Serves somewhere between 4 and 8 people
a loaf of stale Italian bread, cut into thin slices (maybe 20 slices)
a couple ripe tomatoes, sliced
1 medium red onion, thinly sliced
1 medium cucumber, peeled and sliced
1 cup cheese, sliced or shredded (fresh mozzarella, cheddar, feta
and/or blue)
2 ribs celery, coarsely chopped
1 head of butter lettuce, shredded (or Boston, red leaf or anything
except iceberg)
10 or 12 fresh basil leaves
a few sprigs of thyme
3 to 5 tablespoons red wine vinegar
4 to 6 tablespoons olive oil
1/2 cup grated Parmesan cheese
Lay out bread slices to form a single layer in the bottom of a rounded
bowl. Top that with slices of tomato. Then onion and cucumber. Scatter
some celery around. Scatter some lettuce. Cheese. Trickle a little
vinegar and oil over top. Add a layer of bread slices. Scatter basil and
thyme leaves. Add tomatoes and finish with as many layers as the
materials permit. Trickle remaining vinegar over top. Cover with plastic
wrap and press down to compress the salad. A plate or small tray is
good. Put a weight on it and let it sit for an hour or so. Invert out
onto a platter or tray, sprinkle with grated Parmesan cheese and cut
into wedges. Serve with a fresh fruit garnish on a lettuce leaf.
A simplified version could be done by simply cutting all the
ingredients into even-sized cubes. It doesn’t look anywhere near as
pretty, but it eats well enough. Put everything in a large bowl and
toss. Let sit for about a half hour. Taste and see if it needs anything.
Maybe more vinegar or more oil or a grating of pepper. Tip: if it’s not
moist enough to suit you, add a bit of tomato juice.
That’s all there is to the basic salad. Let’s look at variations that
change the final effect but still preserve the same rustic spirit.
The Bread: I’m seeing ciabatta in some stores now. It’s a bread that is
described as resembling a slipper - a ciabatta - but I confess I don’t
see slippers when I look at the bread. I see a long, flattened,
great-tasting loaf of Italian bread. This works beautifully. French
breads will work well, too.
Cut it into cubes. Or, tear it roughly into chunks for a different
visual approach. Strips. Thin slices.
Some people make croutons for this salad out of the breads they choose.
Either of two ways: cut the bread into cubes and toss it with melted
butter or olive oil to which you add a bit of seasoning. Basil, garlic,
oregano, thyme, maybe. Spread out on a tray and bake at 350 until
lightly browned. Way number two: Cut into cubes and deep fry in 365 (or
so) oil just until lightly browned. Let them cool and continue as in the
recipe above.
Tomatoes: Use the ripest, juiciest ones you can find. Roma and other
plum tomatoes don’t have enough juice for my tastes. Mix the varieties.
A good red one and a pretty yellow or orange one look nice together and
offer different flavors.
Things to add: bell peppers, chopped or sliced - mix the colors for eye
appeal. Fresh zucchini strips - just a few. Hot peppers for the
venturesome. Olives - black, green or any combination of them. Mixed
pickled vegetables - like the Italian “giardiniera” that’s in the
supermarkets. A tablespoon of capers to give that marvelous
salty-vinegary-herbal flavor. Shredded cheeses - Monterey jack, cheddar
or fancier, creamier ones - gorgonzola.
You can dress it up with some more substantial things. Add a can of
good, oil-packed tuna that you’ve partially drained. Better yet would be
to add some cold fish left over from dinner. Shrimp, scallops, leftover
lobster. That last was a joke. Who ever heard of leftover lobster?
Chicken strips from last night’s roast chicken. Or from last night’s
fried chicken. The breading will change the basic flavor of the salad
and it will sing with the new seasonings.
Strips of roast beef or venison. Shreds of a baked pork tenderloin.
Left over lamb chunks. I’m going to whisper this so the purists don’t
hear it - pepperoni, salami, any kind of well-seasoned, cooked (or
preserved) meats like that.
This isn’t traditional, but it’s still in the spirit, don’t you think?
And, oh, it’s pronounced pahn-zah-nel-lah. Dazzle your friends with the
word and even more with the dish. Buon appetito, as they say in Italy.

"Bob (this one)" > wrote in message
...
>
> Slice off some salad
> Here’s a new word for you: Panzanella. It’s a funny kind of Italian
> dish and shows just how basic and close to the earth the best of the
> Italian cuisines are. .....

Thanks, Bob! Sounds yummy! Can't wait for the tomatoes to ripen.

On Sat, 16 Jul 2005 11:38:00 -0700, "The Ranger"
> wrote:

>Holy smoke the man can prepare some stunning food but there are times
>that I stare in wonderment at some of the things he's able to chow down
>on... Today's show is a fine example of his tastebuds on overload.
>
>He made a parsley salad -- which actually looked great -- but there are
>some ingredients that will need some small fiddling.
>
>1-1/4 cups carrot, shredded
>1-1/2 cups Italian parsley, rough-chopped
>1 tin anchovies in oil, rough-chopped
>1 clove elephant garlic, thin-sliced
>1/4 cup EVOO, but I was still boggling over the garlic so I missed this
>measurement.
>1/4 cup red wine vinegar (I think), I was jabbering about the garlic at
>this point
>Salt & Pepper to taste
>
>In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
>coarse salt, the chopped anchovies _AND_ the oil they were packed in.
>Then you thin-slice (using a potato peeler) the elephant garlic. Add in
>the EVOO and vinegar to assist in breaking down the parsley, salt and
>pepper to taste, cover and set aside in refrigerator to allow all the
>flavors to meld.
>
>He was sure to mention that the elephant garlic is very mild in taste
>but still, he used a clove the size of his palm! If I used that amount
>it would be sure to announce I was entering a room! <G>
>
>Anyhow, I'm sure some of the ingredients can be adjusted (such as the
>anchovies and garlic) to less-offensive levels and still attain the same
>taste enjoyment.
>
>The Ranger
>

Ranger,

I made this last night, it is *very* good, actually, it's fantastic.
I used colossal garlic, 3 cloves.
I was a little hesitant to use the whole tin of anchovies AND the oil
they were packed in, but it worked. I do think the next time I make
it, and believe me there will be a next time, I will mash the
anchovies in the oil before adding them to the salad, just to
experiment with it. Seems like I can't leave well enough alone.

I put it on organic whole wheat baguette style bread. I didn't toast
it but I think it would have been better on toasted bread.
I took some to work today and shared it with my co-workers and they
loved it. Even some of the non anchovy fans were impressed.

This definitely is a keeper and will be a regular in my kitchen. I
can't wait to make it for the next get together.

Thanks for sharing,
Koko



A Yuman being on the net
(posting from San Diego)

Koko > wrote in message
...
[snip]
> I made this last night,
[snip]
> This definitely is a keeper and will be a regular [..]

Clan Ranger tried this as well. I invited two of the four families over
for a rib-n-game hen fest. Even my nephew It's Not My Fault, an affirmed
carnivore, went back for seconds on the salad. The daughter-units made
their obligatory noises about "smelling fish" but I didn't see them toss
any.

Thanks to Bob (this one) for his suggestions, too. They're saved away
for future revs.

> Thanks for sharing,

My pleasure. I'm glad it worked so well.

BTW: What's "colossal garlic?" Is that the same as elephant garlic?

The Ranger

On Tue, 19 Jul 2005 06:51:53 -0700, "The Ranger"
> wrote:

>Koko > wrote in message
.. .
>[snip]
>> I made this last night,
>[snip]
>> This definitely is a keeper and will be a regular [..]
>
>Clan Ranger tried this as well. I invited two of the four families over
>for a rib-n-game hen fest. Even my nephew It's Not My Fault, an affirmed
>carnivore, went back for seconds on the salad. The daughter-units made
>their obligatory noises about "smelling fish" but I didn't see them toss
>any.
>
>Thanks to Bob (this one) for his suggestions, too. They're saved away
>for future revs.
>
>> Thanks for sharing,
>
>My pleasure. I'm glad it worked so well.
>
>BTW: What's "colossal garlic?" Is that the same as elephant garlic?
>
>The Ranger
>
Other than it is smaller than elephant garlic I'm not really sure.
It was all I could get at the time without going to another store.
The whole bulb is the same size as "regular" garlic but the cloves are
larger. I did note that it is milder than "regular" garlic.

Glad it was a hit with your Clan.

Koko

A Yuman being on the net
(posting from San Diego)