This sauce comes from Argentina and is served with roasted meat, poultry, veggies, or as a vinaigrette. It is the “ketchup” of Argentina and is served on every table at every meal. Recipes vary greatly, but all sauces contain parsley, red pepper flakes, vinegar or lemon juice, olive oil, and salt and pepper. Chimichurri Sauce […]

Coconut Flan(Adapted from The Joy of Cooking) Ingredients:3/4 cup white granulated sugar1/4 cup water1 14 oz. can sweetened condensed milk1 1/2 cups unsweetened coconut milkpinch of salt4 large whole eggs3 egg yolks Instructions:Preheat oven to 325 degrees and move the rack to the center position. Place sugar in a heavy bottomed saucepan and evenly sprinkle […]

Portuguese Style Cod and Veggies Ingredients: 4 large cod fillets4-5 potatoes, sliced into 1/4″ rounds1 red pepper, thinly sliced1 large onion, thinly slicedolive oilsalt and pepper Instructions:Place potatoes, red pepper and onions in a roasting pan or 9″ by 13″ baking dish. Sprinkle with salt and pepper. Drizzle a little olive oil over the vegetables […]

Caramelized Shallot and Yukon Gold Fritatta with Thyme and Emmentaleroriginal recipe Ingredients:8 large eggs3/4 cup half and half1 Tbsp. fresh thyme, finely chopped4-5 medium Yukon gold potatoes, cut into large chunks and boiled in salted water6 shallots, thinly sliced2-4 Tbsp. butter1/2 tsp. saltfresh ground black pepper1/2 to 1 cup grated Emmentaler cheese Instructions:In a large […]

Basil Pestooriginal recipe Ingredients:2-3 cups loosely packed basil leaves1-2 garlic cloves1/4-1/2 cup pine nuts, almonds, or walnuts1/2 cup good-quality parmesan cheese, gratedgood-quality olive oilsea salt Instructions:Wash and dry the basil. I usually use my salad spinner. Place the leaves in a food processor or blender. Pulse to chop the basil. Add the garlic, nuts, and […]

Spinach Salad with Chicken and Raspberry Vinaigretteoriginal recipe Ingredients: For Salad:1 bag baby spinach1/2 cup crumbled feta or a mild blue cheese1 apple, thinly sliced1/2 cup or more candied nuts1/4 cup thinly sliced scallions (green onions)1/2 cup dried fruit (cherries, cranberries, raisins, currants, etc.)1 cup cooked, shredded chicken For Raspberry Vinaigrette:2-4 Tbsp. raspberry preserves4 Tbsp. […]

Spice Rubber Pork Chops with Creamy Parmesan Polenta and Black Beans adapted from Bon Appetit magazine For Black Beans:1/2 lb. black beanswatersalt1 Goya Sazon packet  For Spice Rubbed Pork Chops:4, 3/4″ pork chops (can be with/without bones)1 Tbsp. cumin seeds1 Tbsp. coriander seeds1 tsp. saltfreshly ground black pepper1 Tbsp. olive oil For Creamy Parmesan Polenta:6 […]

Cornmeal Cherry CookiesFrom Everyday Food MAKES 32Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer—you can slice off and bake as many cookies as you want. The parchment-wrapped dough can be placed in a resealable plastic bag and frozen for 3 months. The dough can be […]

Carolyn’s Chocolate Chip Cookiesfrom Martha Stewart Living magazine Ingredients:2 cups plus 2 Tbsp. all-purpose flour½ tsp. salt½ tsp. baking soda1 cup (2 sticks) butter1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)½ cup granulated white sugar1 large whole egg1 large egg yolk½ Tbsp. pure vanilla extract1 ½ cups semisweet chocolate chips1 […]

Brownie Cupcakes (From Martha Stewart)MAKES 12 Ingredients:6 Tbsp. unsalted butter1 (11 oz.) package semi-sweet chocolate chips–Trader Joe’s is best3 large eggs1 cup sugar3/4 cup all-purpose flour1/4 cup unsweetened cocoa1/8 tsp. baking soda1/4-1/2 tsp. salt (optional, but I think it needs it)1 cup coarsely chopped nuts (walnuts, or pecans)Chocolate frosting (totally optional) Instructions:1. Preheat oven to […]