San Francisco got pummeled with rain and wind yesterday. Perfect cooking weather if you ask me. Here’s what looks good.
Soup is one of my favorite things to make. It is forgiving, it is ideal to make in advance, leftovers are always good, and it makes a simple meal with a quick salad on the side. In today’s LA Times the recipe for Kobocha Squash and Celery Root Soup looks fantastic but, add the Maple Syrup Brown Butter garnish and it is really special. Roasting the veggies will caramelize them for just the right amount of sweetness, giving the soup a lot of depth. If Kobocha squash isn’t in your market, peeled and seeded butternut squash will work just fine.
Chimichurri Sauce is the new pesto-its everywhere. The green herbaceous sauce, from Argentina, can really be used anywhere you use pesto or salsa verde but I love it in its traditional place, along side grilled meat. It has an acidity that really cuts through the richness of red meat so the pairing really works. In the NY Times there is a recipe for Steak with Chimichurri Mushrooms where the steaks are quickly seared and then very slow roasted in a 150 degree oven. I’m not sure how practical that is for most people so I’d throw my steaks on the grill then follow the rest of the recipe for the sauce and shrooms. Dinner in a snap!
Reading today’s Washington Post a recipe for California Chicken caught my eye. Hmmm, what makes chicken “California Chicken”? I guess its the orange in the marinade but I’m still a bit stumped. Whatever it is, this marinated and braised chicken looks tasty and oh so easy.
Happy Reading and Happy Cooking!