A quick note on the ‘new’ Gathering Flavors. I have worked hard these last several weeks to improve the site. I want it to look beautiful, be written clearly and give you my best recipes. I hope you like it! Take a look around.
Here’s what is new:
- Easy-to-find recipes. Tools in the sidebar allow you to find them by season or category, and they are offset more clearly in posts.
- Posts are set up to showcase photos.
- Social media tools and sharing tools appear both in the sidebar and in each post.
- I am teaching again! I can’t wait to see you in my kitchen. Sign up for private and semi-private cooking lessons created specifically for you.
- Want to learn more about how to use social media tools on the web? Hire me to coach you on your projects!
- My regular newsletters will continue to direct you to my latest posts and recipes. They will also link you to some of the latest articles, recipes and trends on the web―all compiled by me.
Here’s what you won’t find on Gathering Flavors:
- Junk food.
Here’s what’s the same:
- Thoughtful posts on food and life, written from the heart.
- Simple recipes based on seasonal, fresh ingredients.
- Great photos.
I so appreciate your ongoing interest in Gathering Flavors.
I look forward to seeing you in my kitchen soon.
P.S. I hadn't planned to include a recipe with this announcement, but I just couldn't resist. The salad in this photo is something I put together combining fresh greens and veggies from the fridge with leftovers: the eggs and toast from breakfast, potatoes scattered in the salad from dinner last night and the Tonnato Sauce was from earlier in the week. I love having this sauce on hand. I've used it a thousand ways! See more ideas at the end of the recipe. And be sure to let me know how you use it!
Yield: 1 Cup, About 6 Servings
- 2 large egg yolks
- Juice of ½ lemon
- ½ cup canola oil
- ½ cup extra-virgin olive oil
- 2-ounces tuna (if canned, used tuna packed in olive oil)
- 3 anchovy filets
- 1 tablespoon capers
- 2 clove garlic
- Whisk together the egg yolks, a pinch of salt, and half of the lemon juice in a medium Bowl. Combine both the oils in a measuring cup with a spout.
- Whisking constantly, add the oil to the yolks, about 1 teaspoon at a time. The sauce will thicken and emulsify.
- After you’ve added about ¼ cup of the oil, you can begin to slowly drizzle in the remaining oil as you continue to whisk, until you have a thick, glossy mayonnaise.
- Transfer the sauce to a medium bowl.
- Purée the tuna, anchovies, capers,and garlic in a food processor until smooth. Add a little olive oil to help the process.
- Use a rubber spatula to press the puréed tuna through a sieve into the mayonnaise in the bowl. Season to taste with the remaining lemon juice, and salt and pepper. Transfer the sauce to a covered container and refrigerate until ready to use.
- The sauce will keep for up to a week in the refrigerator.
* This recipe is from Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton.
* This sauce is extremely versatile and can be used to brighten up all sorts of dishes. Canal House Cooks Every Dayshowcases it as a sauce for tomatoes and arugula. I used it to dress up the eggs in the composed salad shown in this post. We also drizzled it over Simple Roasted Asparagus, used it as a sauce for grilled steaks and as a dip for fresh veggies. The other night I spread it on a baguette, then sprinkled on slivers of Parmigiano Reggiano and a glass of chilled wine—an awesome late night snack.