Cooking with Jonathan By Jonathan Jolicoeur

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In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own spin on the classic.

This week I have chosen to chimichurri sauce – which owes its origin to the
country of Argentina. This sauce is generally a green sauce that is used for the grilling of meats. The name chimichurri itself is said to have been a corruption of English words, with a widely accepted claim that it originated when the British were captured after the British invasion of Rio de la Plata.

Classic Chimichurri

¼ cup​Parsley, coarsely chopped
3 tbsp​Red wine vinegar
4 cloves​Garlic, finely chopped
2 tbsp​Oregano leaves
2 tbsp​Crushed red pepper
½ cup​Extra virgin olive oil
to taste​Salt, pepper

In a food processor, combine the first five ingredients and process until smooth. Remove from the processor and add salt and pepper to taste. Top with olive oil and let sit for 20 minutes before using.

Jonathan’s Chimichurri

¼ cup​Parsley, coarsely chopped
2 tbsp​Lemon juice
2 tbsp​Lime juice
1 tsp​Lemon zest, minced
1 tsp​Lime zest, minced
2 cloves​Garlic, finely chopped
2 tbsp​Oregano leaves
1 tbsp​Crushed red pepper
½ cup​Extra virgin olive oil
to taste​Sea salt, fresh cracked black pepper

In a food processor, combine all the ingredients except for the oil, salt and pepper. Process the ingredients until smooth. Slowly drizzle in the olive oil until fully incorporated. Remove from the processor and add salt and pepper to taste. Let sit for roughly 15 minutes before using to allow the flavors to develop.

Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).

If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You

Jonathan Jolicoeur is a chef at A Tavola – an Italian restaurant on Church Street in Winchester – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.

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