Mixed Herb Chimichurri Sauce

Posted May 4, 2010 by Chef Molly
This is a variation on the classic Argentinian sauce that traditionally accompanies steak but generally only includes parsley and cilantro. I usually have lots of left over herbs when a recipe calls for one or a few so this is a great way to put them to use! You can add or omit the herbs depending on your preference.

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Thai Yellow Curry

Posted May 4, 2010 by Chef Molly
There are infinite variations on uses of this sauce and I think it should be a staple in everyone's repertoire. The spices are excellent for you and it's a great way to bring new life to vegetables.

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Salsa Romesco

Posted May 4, 2010 by Chef Molly
I should really name this "Romesco Americana" because I'm sure my Catalan friends would slightly cringe at this version. Authentic Romesco in Catalunya uses dried Ă‘ora Peppers (rehydrated and the pulp from inside scraped), but they're nearly impossible to find here in the states without special ordering them. This variation has never failed to please those who've tried it. Use it as an accompaniment to vegetables, fish or meats or simply slather it on bread like all my American friends do!

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