herbs

rib-eyesteak3

Tonight I heard the sweetest words come out of my picky 8 yr old daughter’s mouth. “Mom, that was the yummiest dinner ever, can you please make it again sometime?”  A moments like this is what I live for as the cook of the house.  This simple sentence coming from the pickiest eater (ever) is the best un-solicited compliment I could ever hope to hear. I was so happy all the while watching her help herself to seconds.  What can I say, the girl has exquisite taste buds when it comes to steak, and a mighty fine steak at that.

Seasoned only with salt and pepper, I grilled rib-eye steaks for this evenings dinner.  It is my favorite way to prepare steak because of its simple preparation and cooking method.  Of course everyone knows how succulent, tender, and juicy rib-eyes can be when prepared properly.  And if you don’t know, now you do!   In my opinion, medium-rare is the ideal way to experience steak at its most tender point.  However I do not recommend cooking it beyond medium.  The longer you cook it, the less tender it will be and the texture becomes less optimal.  With that said, I have a husband who prefers his steak well-done and doesn’t mind the texture being borderline beef jerky.

What sends this steak into the category of divine is the big dollop of homemade garlic butter adorning the steak like a crown of glory.  [click to continue…]

     
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Classic and Fresh: Basil Pesto Recipe

by alice on July 20, 2009 · 15 comments

basilpesto1

Today I went to the farmers market and bought 1 bunch of basil for $2. Of course I knew I would be making fresh garlic and basil pesto to use for a variety of dishes. What I love about pesto is its versatility. You can use it as a sauce on pizza, mix it with cream sauce, toss it with pasta, or on top of chicken and even on salmon.

Although you can buy basil in a jar at your local supermarket, nothing can compare to the taste and color of homemade pesto made from fresh basil and garlic. [click to continue…]

     
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grilledhalibut
Let me start off by saying I do not have a green thumb and anything I usually plant dies. But last month I did manage to put together a little container garden full of various herbs hoping at the very least I could cook maybe 1 or 2 meals with them before they shriveled up and died. To my surprise everything is still alive, and not only that they are thriving.

So for tonight’s dinner I made chimichurri sauce poured over grilled halibut. The sauce was so good I found myself double dipping the halibut into the pool of green goodness.

For those of you who are unfamiliar with chimichurri, it is a popular sauce and marinade in Latin America used with grilled meats especially beef. However I think chimichurri would pair well with seafood, pasta, and salads. [click to continue…]

     
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