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Steamed Broccolini

on August 01, 2026

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Salsa Macha

Ingredients 1 ½ cups olive oil ½ cup raw unsalted peanuts (or pecans, pine nuts, etc.) 4 garlic cloves 2 tablespoons sesame seeds 60 g (2 ounces) dried morita and meco chipotle chiles (1 ½–2 cups), stemmed and seeded 1 teaspoon kosher or sea salt (or to taste) 1 tablespoon brown sugar (or to taste) 3 tablespoons white distilled vinegar Directions Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat. Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a cont...

Cherry Tomato and Garlic Confit

Ingredients : 2 cups cherry tomatoes (whole, preferably ripe) 6–8 garlic cloves (peeled and gently smashed) ¾ cup extra virgin olive oil (enough to mostly cover the tomatoes) 4–5 sprigs of fresh thyme (or rosemary, oregano, or basil) ½ tsp sea salt (or to taste) Optional: a pinch of chili flakes for heat Instructions : Preheat oven to 250°F (120°C). Arrange ingredients : Place the cherry tomatoes in a small baking dish or ovenproof skillet in a single layer. Tuck the garlic cloves and herb sprigs around the tomatoes. Sprinkle with salt (and chili flakes if using). Pour olive oil over the tomatoes until they are about ¾ submerged. Slow roast : Bake uncovered for 1½ to 2 hours, until the tomatoes are soft, wrinkled, and just starting to burst. Don’t let them brown or shrivel too much — you want them juicy and tender. Cool and store : Let cool completely. Transfer tomatoes, garlic, herbs, and oil into a clean jar. Store i...

Chicken Piccata with Olive-Caper Parmesan Crust

Ingredients Chicken: 2 lbs chicken breast fillets Salt and pepper, to taste Sauce: 1 onion, finely chopped 50 ml white wine 250 ml hot water 1 teaspoon chicken bouillon powder 240 g heavy cream 1 tablespoon mustard 50 g capers, rinsed 70 g kalamata olives, rinsed and halved Crust: 100 g sourdough bread, torn into chunks 60 g butter, at room temperature 40 g Parmesan cheese, grated 2 cloves garlic, finely chopped 1 teaspoon dried thyme Freshly ground pepper, to taste Fresh parsley, finely chopped (for garnish) Directions Prep the Crust Blitz sourdough in a food processor until coarse crumbs form. Add butter, Parmesan, garlic, thyme, and pepper. Pulse until combined but still a bit chunky. Add the fresh parsley and pulse to combine. Set aside. Cook the Chicken Season chicken fillets with salt and pepper. Heat a drizzle of oil in a large oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes pe...

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Steamed Broccolini

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