The idea for this cake was born as a result of a challenge — what would a savory version of the Monk’s Hut cake be. Monk’s Lake House is a combination of Rye Galette with Fish and 7-Herb Green Sauce. Because they were born to complement each other!

I remember how difficult it was for me to recreate Grüne Sosse in Texas 6 years ago. Two herbs with fresh cucumbery aroma — borage and burnet — were impossible to find. Since they were not available at any local stores or farmers markets, and I tried to grow them, unsuccessfully. Finally, I gave up and replaced them with finely diced cucumber. Who knew a few years later I would find both of them grown by Livin’ Organics farm right here in Spicewood, available almost regularly! This season, Frankfurt-style green sauce is a delicacy I can enjoy more than once during the season.

My first XO sauce was a gift from Taiwan. Three little jars with shrimp, scallops, and assorted seafood flavors looked very expensive. I opened the first jar, sniffed, and immediately liked its complex flavor. The sauce went into a variety of stir-fries and I was gone in the blink of an eye!
Asian cooks claim that homemade XO sauce is always better than commercial. It makes sense, obviously, if all ingredients are available. In Austin, find them in MT Supermarket.

Pkhali (ფხალი) is a signature Georgian appetizer. Its consistency is similar to pesto and tapenade. Pkhali’s main ingredients are cooked vegetables and walnuts mixed with traditional herbs and spices. If you don’t aim for authenticity, and rather prefer to explore your own vegetables-nuts-herbs-spices variations, play with different nuts and seeds. Use your favorite spice mixes and herbs instead of Utskho Suneli and Khmeli Suneli. You won’t be able to name your dish “pkhali”, but you’ll enjoy it for sure.