This was a sauce that my friend Rob whipped up to go with Yakhni West Point Grey Pilau. It’s not like your completely non-spicy cucumber raita, it’s cooling but it also has a kick from the bird’s eye chili. It was so delicious I thought […]
Month: July 2019
My friend Laura made this tasty pomegranate martini in honour of our friend Cassandra’s birthday. They are yummy, but be careful, they go down waaaaay too easy. (more…)
Roast chicken thighs and fennel are natural friends. I’m very lucky to have friends who are generous with both their spare rooms and their culinary talents. This particular evening I arrived at their place to find a full on Cordon Bleu adventure taking place.
This recipe is a tweaked version of Chimichurri Sauce (Argentinian Pesto) from Simply Recipes. The original does not have cilantro, mine does.
- 1 bunch fresh flat-leaf parsley, trimmed of thick stems
- 1 bunch fresh cilantro trim the bottom stems off but use the tender part of the stalks.
- 6 garlic cloves
- 2 Tbsps fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/3 cup olive oil
- 2 Tbsp red or white wine vinegar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
1 But the parsley, cilantro, garlic and oregano into a food processor and pulse until finely chopped.
2 With the processor running, drizzle in the tir in the olive oil and vinegar then ad the salt, pepper, and red pepper flakes. Adjust seasonings to your taste.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week in the fridge.
This long weekend my friend Annabel and I made Pan Fried Zucchini Flowers Stuffed with Ricotta and Oregano. They were phenomenal, but we had left over batter so we decided to mix in some cooked corn and chopped green onions and make fritters. We used […]
My friend Annabel likes to cook new things (aside from daughters who used to be in dance together, we also have this in common). This week she picked up some lovely zucchini blossoms at the farmer’s market and we decided to have a go at […]