A universal GREEN sauce
Roasted fish, grilled meats, as a dip for vegetables..
This week’s newsletter is inspired by a lunch spread I made on set this week. I talked a few weeks ago about how I sometimes make the crew lunch. It definitely adds a layer of work and complexity to my day, which already involves food styling shots that have nothing to do with said lunch. But it really makes me happy to do it.
There was a whole menu including a quiche with mushrooms, ramps and goat cheese (it was awesome). But the thing that stood out to me as “newsletter worthy” was the Mint & Cilantro chutney I made to accompany a tray of very simply roasted chicken thighs and pieces of halibut - that’s what that kind of ugly iPhone photo is of. By the way, that is how “a la minute” this newsletter is - I literally made that lunch Wednesday. No time to style and snap a fancy picture at home. The sauce is extremely easy. It’s all made in a blender. And best of all it can go with anything. But I highly recommend the combination of roasted halibut, rice and chutney. Super satisfying. I’m not inventing mint chutney here, it’s a staple at Indian restaurants. This is the version I’ve come up with after eating it with naan for so many years.
This week everybody gets everything :) I’m including the recipe for Mint & Cilantro Chutney below. And I’m also going to give you a non-recipe primer for how to make delicious, moist roasted fish. With that said, if you are not subscribed, doing so is still a great way to get access to the recipes each week and you’re supporting my ability to keep churning these out. Having you all in the back of my mind every week while I’m deciding what to cook has really been a lot of fun.
MiniMouths
I’m always trying to give Dean tastes of things that are strongly flavored, like this chutney, in the hopes he’ll grow up with a wide palette. Who knows, honestly! But worth a try - I’m terrified of having a picky eater. I brought home a portion of the roasted fish for him and that went over great. He made a funny face at the sauce, but he tried it :)
Mint & Cilantro Chutney
Makes about 1.5 cups
1 bunch of cilantro, tender stems are fine (about 2 cups)
1 packed cup of mint leaves
A (2 inch) knob of ginger, peeled
2 cloves of garlic
1 medium sized jalapeno, seeded if you can’t handle the heat ( I can't!)
Zest and juice of 1 lime
2 heaping tablespoons yogurt
1 tablespoon olive oil
1 teaspoon salt (to start)
¼ teaspoon ground cumin (optional, sometimes I use it, sometimes I don’t)
Combine everything in a blender and blend until very smooth. You may need to add a little water, tablespoon by tablespoon if your yogurt is on the thicker side. The texture should be “drizzle-able”.
Taste for salt and acid. If it’s lacking flavor it’s either it needs more salt or needs more lime.
How to Roast Fish:
Buy a thicker piece of white fish, like cod or halibut. Cut it into portions. Rub the filets with olive oil, salt, pepper and lemon zest. Place the filets on a parchment lined baking sheet. Roast @ 450 degrees for 8-10 minutes. The fish will now be opaque white. Done!
What I’m Loving This Week:
Promising Young Woman: A movie! It was a treat to sit down and watch a whole movie without falling asleep or having to get someone up from a nap! I thought this movie was really entertaining. A story about a woman out for revenge for something that happened in her past. It’s also very subtly stylish, with music to match, so that’s a plus for me. It’s definitely not going to be for everyone, granted the subject matter, so give the trailer a watch. But I had a good time watching.
Lemon Balm (the herb): Two weeks in a row, I have had my assistant buy potted lemon balm at the farmer’s market for shoots. Visually it passes for a more bountiful mint sprig. But it also makes a beautiful herbal tea steeped with hot water. And I plan to experiment with some sweet applications. Lemon Balm Shortbread? If you have an herb garden, considering adding it in.
Nancy Jo Co Newsletter on Substack: I met Nancy Jo a few months ago, she was the art director for a shoot I was on. We clicked immediately because she loves food and she is VERY knowledgeable and tapped into everything wellness and spirituality. This woman is a fountain of resources and information. And in our good fortune, she has started a Substack newsletter sharing all of her knowledge! Her first newsletter had a long list of all the things she keeps in her purse from the best essential oils, to homeopathic stress relievers and which crystals she uses for what. I ended up with a hefty Amazon cart. Check her out!
With the warm weather just about here to stay, I’m hoping everyone can feel more inspired in the kitchen. XO Liv