Hello Readers,
First of all, spring is on the horizon and its time to start getting ready for planting your summer herbs and veggies!
We are about to move into a new home that fortunately comes with a few planter boxes and small garden space. We couldn’t be more excited to finally be back in a place after not having any space to utilize our green thumbs. This year we will be using every inch that we can as economically as possible. Trust me. Ive learned the hard way that spaghetti squash will overtake a garden in a few weeks. I think we will take a page out of my in-laws book and install a deck railing planter like this one. This is a brilliant idea as it takes up unused space and is easily located right outside your door for quick access.
This weeknight supper is the perfect spring/summer meal as it’s quick, easy and is a fantastic use of homegrown herbs. Discovering chimichurri was life changing for me and I will never forget what I ate. Steak frites at a local brewery, and I couldnt believe what I was missing out on with this amazing secret sauce. Incredibly fresh, and perfectly acidic. Chimichurri brings a solid balance to rich, umami dishes and absolutely makes this dish. I prefer chimichurri made in a blender such as a NutriBullet this week I tried a mortar and pestle like this. Which was just as good, but was definitely was more effort, and creates a more rustic texture.
Another secret to cooking amazing beef strips is believe it or not. Baking soda. As strange as it sounds, baking soda works to change the PH level in the Beef. Which essentially prevents the fibres in the steak from constricting in a tight form. In turn, this prevents the moisture from being squeezed out into the pan. Which not only keeps the meat tender, it also allows the beef to brown to perfection as that moisture doesn’t leak into the pan.
Hope your family enjoys this one as much as mine!
Sincerely,
Dan
Check out the link to the recipe here.
recipesfirst.ca 