- 1/2 cup fresh dill
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 1/3 cup extra-virgin olive oil
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, roughly chopped
- 2 scallions, chopped
- Kosher salt and freshly ground pepper, to taste
- Place dill, parsley, basil, garlic, scallions, lemon juice and salt in food processor and pulse until finely ground.
- While pulsing, slowly drizzle in olive oil and blend until mixture is smooth.
- Fold in Greek yogurt, sour cream and mayonnaise, then taste and adjust seasoning, if necessary.
- Transfer to a bowl and refrigerate at least 30 minutes before serving.
- Serve with chips or vegetables, or use as an aioli and spread on sandwiches or wraps.
- adapted from the NY Times
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream or 1⁄2cup Greek yogurt, plain
- 1 lime, juiced
- 1tablespoon capers, minced to taste
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried dill weed
- 1⁄4 teaspoon chipotle, to taste (optional)
- Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
Add the protein to a bowl, along with the mirin, soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
Heat the oil in a wok or large skillet over medium high heat. Transfer the protein to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!
- 1/2 cup Fresh Parsley Leaves
- 1/4 cup Fresh Fennel Fronds
- 1/4 cup Fresh Mint Leaves
- 1/4 cup Fresh Chervil
- 2 tablespoons Capers (drained)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Crushed Red Chile Flakes
- 1/2 cup Extra Virgin Olive Oil
- Salt and Freshly Ground Pepper
- Meanwhile, combine all of the Salsa Verde ingredients in a food processor. Pulse until a chunky paste is formed. Check seasoning, adjusting as needed.
- Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic, and sugar in a mortar and pound into a coarse, wet paste. (If you don’t have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
Note: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.
- 2 pounds mushrooms (such as cremini)
- 3 medium carrots (peeled and roughly chopped)
- 3 ribs celery (roughly chopped)
- 5 cloves garlic
- 1 cup milk
- 4 ounces tomato paste
- 1 cup dry white wine
- kosher salt and freshly ground black pepper
In a food processor, add the mushrooms. Pulse to finely chop. Remove to a bowl and set aside.
In the same food processor, add the onions and pulse to finely chop. Remove to a separate bowl and set aside. Repeat with the carrots, celery and garlic, and add to the bowl with the onions. Set aside.
In a large, heavy-bottomed pot, add olive oil and place over medium heat.
Add the mushrooms and cook, stirring occasionally until browned, about 5-7 minutes. Add the onions, carrots, celery, and garlic, season with salt, and cook until the vegetables are translucent, about 5 more minutes.
Add the tomato paste, stir to combine and cook for 2 minutes. Add the milk and wine, and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
Helpful Tip: make the Vegetable Bolognese ahead of time and freeze up to a month!
4 tablespoons to 1 pound of butter, cut into chunks
- Beurre Monté can be made in any amount using the same cooking method. Bring the water to a boil in an appropriate size saucepan. Reduce the heat to low and begin whisking the butter into the water, bit by bit, to emulsify. Once you have established the emulsion, you can continue to add pieces of butter until you have the quantity of beurre monté that you need (the French Laundry makes 20 pounds at a time). It is important to keep the level of heat gentle and consistent in order to maintain the emulsification.
Make the beurre monte close to the time it will be used and maintain it in a warm place. If you have extra beurre monte, it can be refrigerated and reheated to use as melted butter or it can be clarified.
The Workhorse Sauce