Last week I spent a few days working in the Strip District – an old historic market area in Pittsburgh, which is one of my favorite places (but that is for another day). I came home with a huge bunch of parsley and not wanting to waste it I decided to make a chimichurri sauce. It could also be that we ate lunch that day at Gaucho Parrilla, an Argentinian restaurant that is absolutely fantastic. Worth the wait if you happen to be down there! Anyway, I guess I had South American cuisine on my mind…and had a skirt steak thawing in the refrigerator, so it was meant to be!…
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Garlic Scapes
If you’ve been to a Farmers’ Market recently you may have noticed bunches of twisted green stalks in a basket and wondered what they are. They look a bit like a scallion but are missing the white bulb at the end. They may have a little cone-like shape close to the top. This is a garlic scape. It is the top part of the garlic plant that is often cut off to allow all the energy to go to growing the bulb. According to “The Spruce” cutting the scape off allows more flavor to concentrate in the bulb while it continues to grow. Home gardeners and farmers know the delicious flavor…
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Making Simple Syrup for Summer Cocktails
It’s the base for many cocktails – simple syrup. It has to be one of the easiest recipes ever. 1 part sugar to 1 part water, mix in a small saucepan and heat over medium heat, stirring until the sugar is dissolved, about 1 minute. Viola! Why use sugar in a cocktail? The mere definition of a “cocktail” according to Mr. Boston Official Bartender’s Guide is “spirits of any kind, sugar, water, and bitters.” Why not use regular sugar in a cocktail? You can, but it’s hard to dissolve the sugar crystals completely. It is versatile – you can make any flavor you like which will elevate your drink and…
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National Drink Wine Day
