Posted on by kitchenadmin

Chimichurri Variation

One of the most delicious things that I have found on my visits to Argentina is the chimichurri that is often served with their steaks. As I was playing around with some herbs from my garden and what happened to be in my fridge, I came up with this variation on the Argentinean classic. It is quick, easy, and tasty! Try it out and play with your own variations on it! Log in and post your results below as well.

Ingredients:
1 cup olive oil
3 garlic cloves
½ sweet onion (vidalia)
¼ tsp chili pepper flakes
3-4 mini bell peppers
1/3 cup kalamata olives
3 tbsp chopped parsley leaves
3 tbsp chopped mint leaves
3 tbsp chopped basil leaves
1 tsp dried oregano
2 tbsp red wine vinegar
juice from half a lemon
½ tsp black pepper
½ tsp sea salt

Instructions:
Peel and press the garlic. Chop the onion very finely and cut the leaves of the herbs into razor thin short strips. Mix this together with the chili pepper and vinegar. Add two thirds of the olive oil, lemon juice, salt and pepper. Chop the peppers and olives very finely and add to the mix along with the oregano. Stir well and taste it. Does it need more of something? Go ahead and add it according to your taste. Add remaining olive oil until you reach a desired consistency. Enjoy with a steak or fresh bread!

Posted on by kitchenadmin

Raspberry Coulis

This delicious easy-to-make sauce pairs very well with many dessert dishes. I like using fresh raspberries that clean and freeze for a day before making this sauce. I don’t know the science behind it, but I get the best flavor and color that way. I like serving it with molten chocolate lava cakes. You can also serve it with ice cream or a sponge cake. Any other ideas? Post your tips below!

Ingredients:
1 cup of fresh or frozen raspberries.
1/2 cup sugar
1/4 cup orange juice or water with a teaspoon of lemon juice
optional: 1 oz. Chambord and/or Triple Sec

Instructions:
Combine sugar and juice or lemon water and heat it gently in a saucepan until it melts and forms a syrup. Add the raspberries to the syrup and heat while stirring. You don’t want to let it boil, but get close to a simmer. After a it heats up, take it off the stove and puree it in a blender or food processor until it becomes smooth. Strain the seeds from the mixture with a fine-mesh strainer. You may need to work the mixture and press it against the strainer to get the juice out. Add the Chambord or Triple Sec to the sauce and it is ready to serve. You can also let it chill in the fridge for a bit before serving it if you want to make it in advance or serve it cold.