July 28, 2010
I am a walking contradiction. I love getting email, but I never seem to promptly reply. The emails I cherish are the personalized ones, the ones with updates from old friends or check-ins from family. However, today was an exception. Today I got an email from Real Simple magazine announcing “22 Quick, No-Cook Meals.” Normally I delete these generic emails, but I was intrigued by this one. You see, earlier NPR had told me that the mercury reached over 90 degrees Fahrenheit for the fifteenth time this season. Yes, fifteenth time. I don’t know how that compares to other years, but let’s just say it has been hot here in Boston. And we don’t have air conditioning at home.
This means: I don’t want to cook. *gasp!*
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July 2, 2010
When I first learned about this herb seasoning in culinary school three years ago, two questions immediately came to mind: 1) Why have I not heard of this amazing combination before? and 2) Why does something that good, with only three ingredients, have such a bizarre name?
Gremolata is a condiment of parsley, lemon zest, and garlic that is traditionally used in Italian Ossobuco and other dishes. It is one of the most simple ways to add zest to almost any dish. Really, your imagination here is the limit.
I’ve been experimenting a bit with my semi-new camera, and last night I finally set up my desk lamp with a filter to light up my depressingly dim work space in the kitchen. I think I have to get a brighter lamp though, because things still look a little orange/yellow. Stay tuned for more!
1/2 cup parsley
2 large cloves garlic
Finely chop parsley and garlic. Zest the lemon, being careful only to avoid the bitter white pith just beneath the skin. Mix the ingredients together – and you’re done!
My favorite use is on top of briefly steamed (or blanched) green beans – cook them just until they have a little bit of a snap left, then toss them with the gremolata.
You can also use it top salmon, chicken, or pork for added flavor. Add olive oil and stick in a jar in your fridge and it will last about a week – this makes a great healthy alternative to the herbed butter steak topping (I’m thinking grilling options here). I mixed some of it into a cream sauce last night with excellent results.