This is a simple, cheap(er) kind of olive oil. Nothing really special about the oil itself. So... We decided to give the insignificant and common olive oil some personality. How? Well, our herb garden served as inspiration. We added some of our fresh sage, oregano and French thyme. To complement the herb flavours, we decided to add some Szechuan chillies and peppercorn.
This is a classic Argentinean way of having a "churrasco a la plancha" (iron-grilled steak). The steak is covered in our version of chimichurri sauce which adds tanginess to the beed. In order to enjoy the flavours of this churrasco, we decided to make something very simple to go on the side. All our vegetables used as from our CSA farm. The potatoes are roasted in the oven with olive oil, Spanish paprika, dried oregano, Kosher salt and freshly ground pepper. We cooked the mustard greens with corn, adding a touch of butter and anchovies. Anchovies have such a bad reputation and it is really sad that this is the case. They add another dimension of flavours and we are starting to suspect that if people using in more creative ways, anchovies would be a great addition to so many dishes.
Well, if this isn't a good way to start the day! We ordered these beautiful brioche pans from a food supplies catalogue and we were so excited to try these fantastic brioche a tetethat we saw in Paris.
We were both inspired by the arrival of new vegetable at the farmers market and we thought they would go great in a homemade pizza. The first pizza had roasted vegetables and Spanish anchovies. The second one is a combination of tomatoes and rocket (arugula).