Fresh Basil Vinaigrette. Fresh Basil Vinaigrette I wanted to make a vinaigrette using the fresh basil I had in the refrigerator so I threw together some basil, parsley, garlic, olive oil, canola oil, red wine vinegar, white balsamic vinegar, and a bit of sugar together.
I loved the vibrant green color – it was beautiful! The vinaigrette turned out tangy and delicious with a wonderful basil flavor. It topped our salad perfectly and was a big hit with all of us, especially my daughter. Combine the fresh basil, parsley, garlic, canola oil, olive oil, white balsamic vinegar, red wine vinegar, and sugar together in a bowl. Red Enchilada Sauce. Spicy Lemon Coconut Sauce Recipe. This sauce looks bland from here.
I know. All that white. But its totally not. I've had a jar of it in the refrigerator for the past week, and it's one of those things that makes just about everything you put it on (or in) better. I go about making it in a mortar and pestle, but have done it in a food processor in the past when I'm short on time. Here's my list of how I've used it - this recipe makes a couple of cups, and it is quite rich, so a jar goes quite a distance. 1. There's still half a jar left and thinned out, it makes a really nice base broth for any number of soups. Use full-fat coconut milk here, it gives the sauce better consistency and mouth feel.
In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Makes about 2 1/2 cups. Print Recipe. Tzatziki. A week or so ago, my French other half was under the weather.
And it wasn’t until that point that I learned that not everyone understands the healing power of chicken soup. So I made a Poule au pot (chicken cooked in the pot) with carrots and little bits of pastina (pearl-shaped pasta) floating around in the broth, and stopped at the market to pick up a bunch of fresh dill to chop into it. Fresh herbs are widely used in French cooking and available in Paris markets, although some are hard to find, especially oregano, marjoram, and sage.
Others, like thyme, rosemary, and tarragon are sold in generous bunches, as well as fresh dill. Although I’ve always wondered what people in Paris do with all that fresh dill since you only rarely see it on menus, unless it’s paired with salmon. It was hard to explain the appeal of dill with chicken soup, but not only did the soup work its magic, the dill was a surprise hit.
TzatzikiAbout 6 servings You can use any herbs that you like. Related Recipes. Chimichurri Sauce Recipe at Epicurious. Michelada. Recipe On a hot day, the michelada is the most refreshing drink ever, though the combination of bitter beer, Clamato, spice, chiles, and lime might strike some as bizarre.
To me it is the essence of Mexico: a searing beach, a shady palapa, and an ice- cold michelada in hand, giving one the strength to get through the afternoon. There are, of course, as many michelada variations as there are bartenders—and that’s before they start filling your glass with plump shrimp, encouraging you to down the drink even faster. Be sure to freeze the glass for the full effect. Yield : Makes 1 drink Ingredients Lucas spice or dry pico de gallo spice (see Notes)2 ounces Clamato juice5 dashes of Maggi seasoning5 dashes of Mexican hot sauce such as Cholula2 limesIce-cold Mexican beer Directions Place a 12-ounce tumbler in the freezer for about 30 minutes. Variations: Omit the Clamato and seasonings and add the juice of 1 more lime. Perfecta—add several plump, cooked shrimp to the glass. The shrimp. Notes.