Posts in "Oregano"
Sourdough Ceasar Croutons
Early on in my cooking life, I had a guest over for almost every meal I cooked.

And often in the beginning, I would ask a friend to take the photos for me. When I started out I had no idea what I was doing and things in the kitchen were often hectic. So to get someone to take on the task of photos for me was a great relief. Until I realized that most of the people I had taking the photos did a HORRIBLE job

They would get distracted and miss important shots, they would get drunk and the photos would be blurry or the camera would end up filthy.

Don’t get me wrong I appreciated the help, but it became way more trouble than it was worth.

So when my good friend Nicole came for a visit on Sunday, I was a little hesitant when she offered to take the photos.

But she was AWESOME. She got great action photos, great step-by-step shots and amazing pictures of the ingredients.


And in exchange for her artsy and wonderful photos, I fed her with very tasty food.

Most things really are better homemade and this is not an exception.

You will need…

3 cups sourdough bread, cubed



4 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons butter
1 teaspoon dried oregano


Salt and pepper to taste

Start by combining you olive oil and minced garlic in a small bowl and let it soak for an hour up to overnight.

When you are ready to make your croutons, preheat your oven to 350 degrees F.

In a medium saucepan melt the butter over medium heat.


When the butter has melted, add in the garlic and olive oil.


Cook until the garlic is fragrant, about 30 seconds.


Toss in the bread and coat.


Season with salt, pepper and oregano.



When all the bread is coated, pour it onto a baking sheet.


Bake the croutons for 15 minutes, until golden brown.


Sere warm.


Love and Beer Floats
Angela  

Sourdough Ceasar Croutons
3 cups sourdough bread, cubed
4 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons butter
1 teaspoon dried oregano
Salt and pepper to taste

Start by combining you olive oil and minced garlic in a small bowl and let it soak for an hour up to overnight.
When you are ready to make your croutons, preheat your oven to 350 degrees F.
In a medium saucepan melt the butter over medium heat.
When the butter has melted, add in the garlic and olive oil.
Cook until the garlic is fragrant, about 30 seconds.
Toss in the bread and coat.
Season with salt, pepper and oregano.
When all the bread is coated, pour it onto a baking sheet.
Bake the croutons for 15 minutes, until golden brown.
Sere warm.

Chimichurri Sauce
There are few better feelings in the world than knowing you only have one more day of work until you are on vacation.

One. More. Day.

After a crazy first half of my year, I’m ready to park by booty on a bar stool in a pool in Mexico.

Seriously, if you need me I’ll be at the pool bar. I’ve already paid for my all-inclusive vacation and now it’s time to party and relax.

And only one work day stands between me and my much needed vacation.

In honor of my impending Mexican getaway, here is a great recipe from south of the boarder.

Traditionally, this is served over grilled meat. But I’m such a fan I also recommend it as a marinade for chicken or steak or even as a little spread for some great crusty bread.

You will need…

¼ cup sherry vinegar


¼ cup red wine vinegar (I used a deeper red, but you can use whatever red wine vinegar you prefer)


2 tablespoons olive oil
1 teaspoon sugar
1 shallot, minced


¼ cup finely chopped parsley


1 tablespoon finely chopped cilantro


2 tablespoons finely chopped chives


1 teaspoon dried oregano


Salt and pepper to taste

In a medium bowl, mix together the shallot, parsley, cilantro and chives.

In a small bowl, whisk together the vinegars, the olive oil, the sugar and the oregano.


Drizzle the vinegar mixture over the herbs.

Mix to combine and let sit for 30 minutes to 2 hours.


Use to marinade, drizzle over grilled meat or just spread on our bread.

Love and Beer Floats
Angela 

Chimichurri Sauce
¼ cup sherry vinegar
¼ cup red wine vinegar (I used a deeper red, but you can use whatever red wine vinegar you prefer)
2 tablespoons olive oil
1 teaspoon sugar
1 shallot, minced
¼ cup finely chopped parsley
1 tablespoon finely chopped cilantro
2 tablespoons finely chopped chives
1 teaspoon dried oregano
Salt and pepper to taste

In a medium bowl, mix together the shallot, parsley, cilantro and chives.
In a small bowl, whisk together the vinegars, the olive oil, the sugar and the oregano.
Drizzle the vinegar mixture over the herbs.
Mix to combine and let sit for 30 minutes to 2 hours.
Use to marinade, drizzle over grilled meat or just spread on our bread.