I know, I know, the description of how this oil is obtained may frighten some of you off, but be strong, be daring - Don't let it! This oil is a miracle of flavour.
Tonight, I made one of my quick dinner standbys: green lentils cooked with a chopped onion, some herbs and red wine topped with a poached egg. That's the basic recipe, but I always include something else to embellish the dish. Tonight, I broiled some asparagus, chopped them into a bowl and topped them with the lentils and egg, a sliced half avocado on each bowl, then drizzled some balsamic vinegar and Argan oil on top.
The Argan moved this quick meal from pretty good to a culinary treat. It added a certain earthiness, or perhaps, umami. Adding the merest drizzle was enough to change the entire dish, as much as adding truffle oil or a shaving of boutargue. The nuttiness of the oil was perfectly complemented by the slightly sweet balsamic. I need to stock up on this stuff.
About Me
- Sara
- Friends have often teased me about my inability to follow a recipe without adding a little bit of this or that. I am accepting a challenge and have decided to tackle The Silver Spoon cookbook meticulously and document every step of the way (as well as any modifications I may try). By profession, I'm a documentary filmmaker living in San Francisco. However, I'm also an aspiring cookbook and food writer, clothing designer, and lounge singer. I'm currently writing a cookbook and looking for a publisher.
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