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What's in chimichurri?


Cilantro, flat leaf parsley, a few garlic cloves, bit of lemon zest and lemon juice, S&P, bit of oregano. The greens get diced up then tossed in the suribachi and ground to the desired texture. Add some red wine vinegar, and start pouring olive oil in, continuing to mix to incorporate. Taste as you go to balance the acid/fat/salt. Cover well keep in the fridge till ready to serve. It's always better the second day.
 
Cilantro, flat leaf parsley, a few garlic cloves, bit of lemon zest and lemon juice, S&P, bit of oregano. The greens get diced up then tossed in the suribachi and ground to the desired texture. Add some red wine vinegar, and start pouring olive oil in, continuing to mix to incorporate. Taste as you go to balance the acid/fat/salt. Cover well keep in the fridge till ready to serve. It's always better the second day.
add chili flakes
 
Lasagna with the help of my 6 and 4 year old Sous Chef's.
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Your father has clearly been a very good boy this year.
 
This week we have ....
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Souvlaki plate, home made flatbread
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Soy braised Efu noodles
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Accidentally made too much dumpling wrappers so I turned it into an inpromtu Dan Dan noodle
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Curry Eggplant and Musashino style udon and home pickles
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Green onion pancakes
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Mini Kalbi Don with home pickles
 
Homemade Cheese ravioli and asparagus puree with a splash of yuzu juice.

Panna cotta with strawberry compote and bruleed strawberries, and 2nd one is candied lemon and lemon syrup. Im baking/pastry challenged so these turned out nicely.

And my quick ugly delicious breakfast, microwaved spicy shin ramen cup noodles
 

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