Ingredients (option 1)
1 cup firmly packed fresh flat-leaf Italian parsley leaves, (remove the thick stems)
3-4 garlic cloves
1 TBSP Uruguayan adobo*
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
* If you don’t have Uruguayan adobo, use 2 TBSPs fresh oregano leaves or 2 tsps dried oregano + 1/4 teaspoon red pepper flakes
Ingredients (option 2)
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots (about 2 medium)
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt
- Finely chop the parsley, garlic, (and if applicable, shallots and fresh oregano). (Or process in a food processor for several pulses). Place in a small bowl.
- Stir in the olive oil, salt, pepper, and dried herbs. Add your vinegar or lemon juice. Adjust seasonings.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 pounds ground beef chuck
- 1/4 cup tomato paste
- 1 can (28 ounces) whole peeled plum tomatoes with juice
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.
- Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.
- Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.
yield: 5 cups
time: about an hour
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces (see note below)
1/2 cup (120ml) heavy cream (see note below)
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
NOTE: Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
NOTE: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.
nutritional information: not available.
yield: 1 cup
time: 10 minutes prep