January 17, 2015

My Love For Chimichurri

by Sun

While I generally like different types of sauces, the king of all sauces has to be Chimichurri. The first time I tried Chimichurri sauce was in Miami at a Cuban Restaurant called “ La Carreta “.

The sauce accompanied a Churrasco Steak I ordered which is an Argentinian style skirt steak. The main ingredient of Chimichurri sauce is Parsley, which I never ate since I generally think of it more as decorational item than food. Chimichurri sauce has changed my long time belief about not eating parsley. I fell in love with Chimichurry and made it my favorite sauce of all, especially for steak.

Then a couple of months ago, we were invited to a friend's house where they were making the Chimichurry sauce - but they served it as a bread spread and I fell in love with Chimichurri all over again. Everyone was attacking the Chimichurry sauce to eat with their bread. We all had to restrain ourselves so we could leave some room for the main course.

Here is the recipe for you to try for yourself. So you can too attack, devour, and smile.

Ingredients: 2 servings

1/2 cup Olive Oil
3 - 4 tablespoons Red Wine Vinegar ( you can also use any bottled Red Wine Vinaigrette dressing )
3 cloves chopped Garlic
1/2 teaspoon Red Chili Pepper Flakes
1 - 1.5 cup chopped Parsley
1/2 teaspoon Oregano
Kosher salt & pepper

Mix them all in a bowl and serve.
I normally make 10 to 15 servings at once and keep them in the refrigerator to be used for later time.
Enjoy it over steak, grilled veggies, and bread!

And keep smiling!

December 30, 2014

Happy New Year & An Easy Appetizer

by Anja

The last few weeks felt like a whirlwind. Instead of slowing down for the holiday season there was too much work, too many things to take care of or prepare, and luckily also many holiday parties. I wanted to give you a few more ideas for homemade holiday treats or gifts, but I never got around trying new things. I relied on old favorites such as the chai sirup, my favorite Christmas muffins, cookies and truffles. For this year, it was all I could squeeze in. Well, there will always be another season and another chance to share more recipes.

For now I want to wish a very happy new year. May it be filled with joy, health and peace. And if you're looking for some last minute ideas for easy appetizers for your New Years's party, I finally have something for you. Very easy to do and always a big hit at parties.

Twisted prosciutto strips

- your favorite home-made or store-bought pizza dough, enough so it can be rolled into a rectangle that fills a baking tray
- about 120-150g/ 4-5oz. prosciutto (or other high quality raw ham of your choice)

Preheat oven to 350°F/180°F.
Roll the (raw) dough into a rectangle about the size of a baking tray, slice it in half
Cover one half with very thin prosciutto slices, they may overlap.
Then place other half of the dough on top.
With a sharp knife slive the dough into strips, about 1cm/0.5 inch wide. Twist each strip and place onto a baking tray lined with parchment paper. Bake for 10 minutes, let cool.

Enjoy and have a happy, delicious New Year!

November 29, 2014

Brussel Sprouts with Fruits

by Sun

I have always been a fan of good side dishes. A meal without a good side dish feels somehow incomplete. A good side dish not only makes the main dish shine but also enhances the whole meal experience.

This Brussels Sprouts will make your meal time happier and brighter. It’s easy, healthy, and yummy!!!

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