Chimichurri Sauce A Bright Green Addition

 Spring dishes need to be zinged up. W hat better way to achieve this than a good chimichurri and its' origin sauce salsa verde. It can be used on anything from steak to chicken.Even veggies can benefit from it.

The sauce is extremely popular in South America.It's used primarily in Argentian where it's used as a condiment for grilled steaks.Its' beginnings supposedly came from the misinterpretation of British troops saying"Gimme curry" during the ill fated British invasion of the Rio de la Plata area of  Argentina. Other stories are that it arrived with Basque immigrants who had a sauce  spelled tximitxurri pronounced chimmee churri. Then there's the story where the sauce is indigenous , coming from a tribe in the Andes region located  in the northwest.My guess is that it's derived from the Piedmontese salsa verde which came over with Northern Italian immigrants in the late 1800's. The ingredients are relatively the same and both sauces are made the same way. Whatever its' roots chimichurri is a nice and punchy  addition to your Spring table. You will need parsley, dried oregano, garlic and chili. OLive oil and red wine vinegar give it silkiness and flavor.everything is mixed together and allowed to sit for ten to fifteen minutes before basting. Keep in mind that it can beured on already cooked meats and vegetables.There is a red version made with red peppers.

Its' mother or origin sauce salsa verde is another great condiment. Think about serving it alongside Easter lamb or grilled steaks. Again this is a mix of parsley, garlic and olive oil. Keep in mind that you can make this all year round and it's perfect for using up your parsley crop. You can add anchovies and capers for brine and kick. Both will add extra layers to the sauce. The capers do need to be soaked in cold water for ten minutes to remove the extra salt. A hard boiled egg can also be added for color and richness. Everything but the olive oil can be put into a food processor but a better method of blending is using an immersion blender..Blend until creamy and then slowly add  a quarter cup plus two tablespoons of  olive oil. If you want to vary it , then add a tablespoon of lemon juice for tang. Salsa verde can keep for a week .Besides lamb use it for the first grilling of the season.It will go well with various cuts or steak.veggies can also benefit from it as can salads. This would make a nice dressing for Spring greens.

If you want a zip in your spring cooking then use salsa verde or chimminchurri sauce. Both are easy to make.They'll be a great addition to any meat or vegetable dish.

A Ramadan Feast

This is the start of the holy month of Ramadan, a time of fasting and introspection. Yet it's also a time fo feasting between the fasting.This dinner iftar is not only shared with family but with community. No one understasnds this more than the SOmali community and their array of dishes.

First time contributor and chef Ifrah F. Ahmed wrote about Somali Ramadan cooking in yesterday's New York Times Food section.Somali cooking is special. As Chef Ahmed writes "henna stained finger fill and fold sabuus,a kind of samosa and then fried.There ares weet and tender buns to eat before sunrise and after sunset. There are dishes to share as friends and family compliment each other on their new holiday clothes and make sure everybody is well fed. The dishes are varied in tastes and flavors sambuus are easy to make. This samosa cousin uses tortilla s the flaky golden outside to a filling rich with garlic, cumin and coriander. Ground beef and onion make up the stuffing while cilantro gives them color.They're served with a the hot sauce basbaas cagaar, a green hot sauce. Chopped jalapeno peppers are mixed with serrano chiles and spiked up even more with garlic and white onions. To off ser the fiery taste, white vinegar and lemon juice is added.

For a more soothing dish, Somalians eat soor, a comforting hot stew of grits and tomatoes.Soor is white cornmeal cooked with salt while the tomato mix or Dalac Bilaash is mixed into it. This is first taking onions and cooking them in olive oil. Roma tomatoes and jalapenos are added to this. There is also garlic and cilantro added.They're ground into a chunky paste before, using a mortar and pestle.This is added to the tomaotes along with Vegeta, an additive that has an array of spices and herbs in it. Chopped green peppers finish it off. The soor is divided into plates and  topped with the dalac bilaash. To offset all this fieriness bake Rooti Farmaajo or honeycomb sweet rolls. These can be served before sunrise and also be bakedall year round. These are stuffed with a mild cheese like Laughing Cow and drizzled with condensed milk and shredded coconut.I'ts a yeast dough  that can be flavored with cardamon .The dough is  rolled and cut into balls, stuffed in the cheese and then press them togehter like monkey bread in a springform pan.It's brushed with an egg wash baked at 350 degrees Farebheit and then cooled. Condensed milk is drizzled on top an then gets a dusitn gof the shredded coconut.

Ramadan is a time for reflection community and fasting. It is also a time of all night feasts. The Somalis share and celebate theirs with delicious food and valued friends and family.

The Crispiest Crackliest Pizza Ever

 What makes a good pizza? Surprisingly its' not the toppings. Or the sauce  or even the cheese.It's the crust that pizza lovers rhapsodize about ,Now there'sa recipe influneced by a famed pizza town to try that gives you the best crust ever.

Regular contributor and chef J Kenji-Lpez Alt wrote about this perfect pie in today's New York Times Food section.He gives tips and tricks on how home chefs can create the perfect Chicago thin crust pizza. THis is the one Chicagoans adore, not that deep dish one that's more like a pizza rustica.It's not like the beloved New York ones with puffy handlebar crusts. There is not crust really. The sauce and cheese literally stretch to the end of the dough with the cheese dripping over in crunchy burnt pieces.Most notable the true Chicago style is cut not in triangles but in bite sized squares that would be perfect as a cocktail party nibble.It was intentional. These bites would make people thirsty . The custom s tarted in the 1940's at such family taverns as Vito and Nick's in the South Side.It was also always free and loaded with sausage thnaks to the slaughter houses in the vincinity.Cracker crust pizza became so pouplar it was the pizza that became number one throughout the Midewest.

Any home chef can recreate this American classic. Chef LopezAlt give the recipe for both the crust and a homemade pizza sauce along with Chicago style sausage..The crust should have less water and more oil for a nice crackly texture.Another Must that he discovered quite by accident is leaving it out on the counter for too long. This produces overfermentation which severely weakens the gluten structure which leads to dough that refuses to rise when it's baked. This is bad for a loaf but perfect for a pizza.It can also be cured, a process developed by Billy and Cecily Federighi. It's leaving the dough out overnight so it dries out. This also produces a crackly crust. Then there'sthe sauce. Homebakers could get a bottle or jar of it but his sauce recipe is worth trying.It's a quick blend of whole peeled tomatoes and tomato paste plus the usual seasonings. The surprise lies in the adddtion of a  tablesppon of granualted sugar and two teaspoons of  red wine vinegar. You could also make the pizza with just the sausage/ This is a taking ground pork shoulder and mixing it with fennel seeds and garlic cloves along with various herbs like oregano and marjoram. You could easily make a CHicago style pizza.

Happiness is a good crispy pizza. Make this true Chicago style one to enjoy that crackle and crunch.it will be a memorable one for sure.

Bright Season, Bright Flavors

 It's time to retire those wintry flavors now that Spring is here. Lock up those cinnamon and nutmegs. Welcome citrussy zings and fresh herbal notes.It's time to bring a refreshing flavor to classic recipes.

Of course citrus always gives any savory or sweet recipe a lightness. Start with salads. These are a great way to introduce more greens into a warmer weather diet. A lemon vinaigrette has a lovely flavor, and it's not as overpowering as one made with vinegar. Keep in mind that other citrus juices make for tasty dressings as well. You can interchange lemon with orange, lime or grapefruit. Fish, especially salmon and chicken will benefit from a citrus marinade. Mix with honey or brown sugar and add in some chopped shallots and garlic  for a flavorful baste. Veggies such as the Spring favorite asparagus also is great with a lemon  sauce. You can even be extra fancy and make a homemade Hollandaise sauce. This is an easy blend of egg yolks, lemon juice  and Dijon mustard.A sprinkle of paprika finishes it off. This is also good for those Easter brunches where you have Eggs Benedict smothered in the sauce. Any citrus juiceis also a welcome addition to Spring baking. A lemon cake with lemon icing is the perfect Easter cake.You can even bake an egg shaped or lamb cake and decorate them with an orange, lime or grapefruit buttercream,

Sprign herbs are another way to bring a fresh taste to cooking. Basil is one and it's a no brainer when it comes to it and Italian food.Use it on a flatbread pizza or in a Caprese sandwich which tomatoes and mozzarella slices layered with lettuce and olive oil on Italian bread.  Another refreshing idea is making it into a pesto sauce and drizzling it on grilled steaks. Pesto is one of rhe easiest sauces to make.It's taking the leaves and pulverizing them with olive oil in a food processor. You could add pine nuts but keep in mind these shorten the sauce's shelf life. Mint is another Spring herb that's worth incorporating into your recipes. A nice Easter side dish are petit pois avec menthe. The peas are  cooked with spring onions and olive oil , then the mint is added. Lamb with mint is a definite springtime roast but you can also use the leaves in a garlic mint sauce for lamb chops. Mint can also be used in desserts too along with both mocktails and cocktails for a Sunday brunch. Another spring herb that's a must use is dill. Think a grilled salmon with dill. This is a wonderfully light warm weather dinner. Also add i to any salad.

It's Spring. Open the season with light flavors that emphasize the brightness of the season. Use them them for a more refreshing taste.

Spring Into Light Eating

It's Spring and that means a time for eating healthier.This season is the gateway to all thing fresh and verdant. it's time to start planning new recipes with homegrown and farmer's markets produce.

I love this idea of eating fresh and light after a winter of heavy foods.I finally made that avocado salad  with the lemon vinaigrette.It's a nice side to the lighter dishes. Start thinking not of heavy roasts with three or four sides but again Cornish  hens or salmon with a salad.  The avocado one is perfect and it even makes for a nice side for a barbecue. You can also just have a simple chopped salad with the addition of shredded cabbage and carrots. A rice salad is a much  welcomed change up and can be used for lunchthe next day too.

Keep in mind that Spring means planting. If you want to continue in the healthy eating vein then start planning your veggie garden according to what you want and need. Tomatoes are a must (although they'll come later in the season) along with different lettuces. Boston and Bibb lettuces are amongst the healthiest.The leaves are high in folates, iron and potassium. Spinach is another must grow.As we all know it's high in iron and the best for recipes. You can easily turn it into a salad or added to a delicious frittata or quiche. It also can  be frozen. Desserts also get lighter as the season warms up. That means planting strawberries and blueberries, These can be added to salads but also can be turned into a healthy granitas made with just honey and water. The fruits can also be blended into smoothies or used to make all natural toppings for sundaes.

It's Spring! It's time to eat healthier and lighter. Change over today for a new and fresher diet.

Watch Party Fare

 Watch parties are as popular as ever. Whether it's watching March Madness or the premier of episode of Sanditon,Season Three there's nothing like gathering a group together for a fun times of bites, drinks and shared interests.

Watch parties are slightly different from regular parties because of the size. Watch parties can be big like an Oscars watch party however they're usually small. There are ten people at the most because of the narrowed interest of the party subject. Many a March Madness watch party consists of a small group of students or alumni. A specific TV program has may be  four or five diehard fans and it's usually for the series' grand finale. That's w hy watch parties are actually easy to plan for. You roast a London Broil or a  small turkey and set them out , already carved Here you can serve a bowl of homemade or jarred gravy along with bread or rolls for a hot sandwich. You can also go extra casual and create a fajita or taco bar with all the fixings. Slice up peppers and onions along with having a variety of shredded cheeses and homemade guacamole. Another idea is serving indvidiual pizzas. You can buy the dough already made like Boboli or create your own.It's a simple mix of olive oil, sugar, flour , water and yeast. Again since it's a small party the pies can be customized to  people's tastes.

Consider having a  themed watch party of Sanditon or the next season of Bridgerton. A English high tea can be copied for any time of day. This is light fare consisting of scones . finger sandwiches and an array of cookies and small cakes or fairy cakes. Scones are an easy bake and are usuaally made with a heavy cream or heavy whipped cream for a rich taste. Any sort of flavor , from cinnamon to raisins can be added for extra flavor.  Serve with clotted cream which you can buy on Amazon  or Myers of Keswick if you're in lower Manhattan.As for sandwiches use a good sandwich white like Pepperidge Farms.Cut in triangles filled with either deviled ham or chicken, watercress or  an egg salad. If you want a truly British treat to snack on then think fairy cakes. These are small cupcakes with the middles hollowed out and filled with whipped cream and raspberry jam. The top of the cupcake that was hollowed out is cut in two and placed like fairy's wings on top of the cakes. Cookies can be delicate bites of shortbread or spritz cookies.

A watch party is a great way to celebrate a favorite sport or show. They're easy to create and fun to throw. Have one and enjoy good food and good company.

Craving of The Green

 Everything is green thanks today being Saint Patrick's Day. Yet there are many who are craving  green - fresh Spring veggies for one. There's something about the the coming of a warmer season that makes home chefs want green and healthy in their recipes.

I have been feeling this way for a couple of weeks. i have been craving made from scratch straticella soup, made with fresh baby spinach along with a homemade celery soup. I even bought a bag of  avocadoes .

I am thinking of an old fashioned avocado salad, reminiscent of those classic Fifties dishes,it's an easy make , peeling them and then cubing. The viniagrette is simple.It's myNonna's lemon viniagrette. Instead of using vinegar which can be heavy I sub in two teaspoons  of lemon juice.It imparts a very light and fresh flavor .It reminds me of spring and balmy days . This is a perfect  side with anything, from grilled salmon to Cornish hens. There's a simplicity to it, unlike heavier winter dishes.

There are other greens that I've been craving. Kale is one and it's so versatile. I can easily make it into a tasty salad, maybe with orange or tangerine wedges and almonds. It can also be added to a colcannon along with spinach and scallions too. I'm getting tired of snacking on popcorn and air fried kale chips would fit the bill. As the season progresses I may do some backyard foraging and pick up some dandelion greens. They're an excellent source of Vitamins A, C, E and K, along with being chock full of such minerals  like iron, calcium, magnesium and potassium.  I could eat them but they're slightly bitter in taste. Dandelion greens can be sauteed like broccoli rape with in oil with garlic. They also work with eggs too and on top of pizza. They just have to be rinsed thoroughly in cold water before eating or cooking. I may try experimenting with bok choy and mustard greens too. I can see a mustard green recipe that includes air fried potatoes and Morningstar Farms soy bacon.

Yes, it's a day for the wearing of the green but its also a time to be craving green. Think spring veggies and tasty recipes. They're a bright welcoming of  the season to come.