As you know I am a big fan of Gwyneth Paltrow & especially of her latest projects: GOOP creator & cookbook author. I immediately went out to buy her beautiful new cookbook & I simply can’t wait to try out her recipes. Let’s just say that I have a new-found appreciation for olive-oil packed Spanish anchovies & cannot wait to try her Anchovy Vinaigrette over a bed of escarole (recipe below)! Who would have thought?
Aside from the recipes being absolutely amazing (I have sticky notes all over the book already tagging ones I MUST try!), her heartfelt dedication to her father and how he inspired her to want to share her love of food with others is so genuine and lends such a passionate tone to the overall experience of her recipes – simply amazing! This cookbook delivers a story through the pleasing gastronomic recipes and captures the true beauty of what food is actually all about: love!
Here’s the link to this week’s GOOP article discussing her cookbook & sharing a few of her famous recipes (one of them being a famous Duck Ragu! Seriously!) Stay tuned for upcoming posts where I try out a few or maybe half a dozen of the recipes 😉 Can’t Wait!
♥ Anchovy Vinaigrette Recipe (As seen in My Father’s Daughter cookbook)
- 6 Olive-Oil Packed Spanish Anchovies
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Red Wine Vinegar
- 1/3 Cup EVOO
- Freshly Ground Black Pepper
Whiz the anchovies, mustard and vinegar together in blender, being sure to get the anchovies completely pureed. With the motor on, slowly stream in the olive oil. Season to taste with pepper (no salt needed since the anchovies are salty enough!). Use this dressing over escarole or any other variety of bitter greens, which will be infused with tremendous flavour.
Yields: 1/2 Cup