Cath Kerry-Food
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Parsley

19/11/2017

2 Comments

 
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In two weeks, the parsley has gone to seed.  It had been so robust that the clumps were like hedges.  Now it's nearly unusable. We have to let it go to seed (there's nothing else to be done) and wait for the next risings of little clumps all over the garden, some even coming up through cracks in the drive.  We use it profligately (super word) and then nothing.
Flat leaf parsley eclipsed curly in some sort of fashion takeover but I think we need both (and curly is easier to chop IMO).
 In case your's is still around, here's what I do with parsley.  Can you add some other ideas?
  • Parsley and garlic go together. Parsley, garlic and breadcrumbs go together.
  • Adding parsley to a dish also adds a valuable green vegetable component (not that food is medicine).
  • Stuff tomatoes with parsley, garlic and bread crumbs (those Pankos again.  Please don't tell me they're made of sharks' tail or hummingbirds' eyelashes). (See next tomato post. )The mix can cover anything (e.g.chicken breasts) - put into the oven until crumbs are browned and crisp.
  • Salad of flat parsley and lemon. Pull off flat parsley leaves & mix with tiny cubes of lemon flesh (peel, white pith and pips removed).  Dress with a little salt and good olive oil.  Serve with fish or anything.
  • Spaghetti or fine tagliatelle dressed only with the best olive oil, chopped parsley and garlic.
  • Deep-fried parsley (best with curly) - it's an old fashioned garnish but tastes wonderful. Make a pile as a green vegetable and be careful when frying it.  It will spit.  Take out immediately and drain on kitchen paper.  Obviously, the oil has to be good and fresh.
  • Cook green beans for 7 minutes in boiling water. Drain and toss with butter, parsley & garlic. Made for each other.
  • Salsa Verdi - Don't make pesto.  Pesto is for basil.  If you do, don't call it pesto.  Try salsa verdi. The small amount of anchovy gives it depth.
  • Gremolata - chopped parsley, garlic and lemon zest (orange works too).  Traditionally thrown over a dish of Osso Bucco  but you'll want to throw it around everything. 
2 Comments
ROSA MATTO
19/11/2017 12:32:11 pm

Cath - you paint a sad picture of the parsley gone to seed - life and death. But...dried parsley seeds (there are so many - you can spare a few - ever so lightly pounded, are great in bread dough, particularly flat breads. They add a subtle flavour.
I love your tomatoes stuffed with parsley, garlic and breadcrumbs.
And a bone to pick. Basil, pine nut, garlic, parmesan is properly called Pesto Genovese. But..there are many other peste - Pesto Trapanese, Pesto al Rosmarino - pesto refers to any sauce which traditionally was made with a mortar and pestle.
Is there something wrong with me? I can't abide curly parsley. It scratches my upper palate (precious!) and tastes like dirt. RMxxx

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Cath link
19/11/2017 01:30:27 pm

Love your additions Rosa. I will try the the parsley seeds in bread.You are right of course about the pesto and recommend that other readers look up (that great cook Mrs Google) the Trapanese, the Rosmarino and even the Prezzemolo. (The provençale pistou in the same way comes from the word for pestle, the pounder!) I was being scared off by the combinations of parsley, coriander, peanuts, canola oil and Kraft cheddar. Snob, I know.
As for curly parsley, I'll have to be very careful to chop it very, very finely when I feed you, Princess!

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