Friday, July 25, 2014

Walnut Coriander Sauce

My people do not stand on ceremony. If you serve them something they don't like, they'll let you know. My 90-year-old grandfather insists he's just doing me a favor when he tells me he "doesn't care for the flavor of this chicken." I should be "grateful for the guidance."

Yes, I am a lucky girl.

My sainted husband eats what I serve, because he was raised right. However, two of my children refuse any vegetables that aren't "plain." Because they were raised ... Moving on.

As I am blessed with so much expert advice, I tend to serve vegetables steamed, roasted, or blanched. This is the presentation least likely to elicit comment. Sauce is on the side, because apparently I am running a restaurant.

This one is dead easy and goes well with beans, asparagus or chicken. If your guests ask whether the sauce is for the asparagus or the chicken, the answer is yes.

Run everything through the food processor for a couple of minutes, then chill the sauce for an hour to meld the flavors.

Walnut Coriander Sauce
1 cup walnuts, toasted
2 cloves garlic
1 tablespoon tomato paste
1 teaspoon ground coriander
1 teaspoon hot paprika
1/2 teaspoon sweet paprika
1 1/2 teaspoon kosher salt
1/3 cup oil
juice of one lemon
one bunch of cilantro, including stems
two tablespoons water

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