Because at heart, in the very core of my nature, I'm a people-pleaser. You have a request? Of course I'll make my every effort to fulfill it! German Chocolate birthday cake? Sure! Seared tuna? Sure! Fried chicken or pumpkin risotto or fried cheese sticks? I'll do my darnedest.
This also extends to blogging. Because sometimes, I forget that there are people on other glowing screens wondering what I'll say next. And I'm very sorry for that.
So, when the talented and entertaining Blue Jean Gourmet requests, nay, demands that I blog about my chimichurri and my blackberry tart, well...... how can I say no?
On Memorial Day, after a lovely afternoon spent lying in the sun reading at Prospect Park, Jesse and I realized we had nothing for dinner. Flank Steak with Chimichurri seemed an excellent idea.
Having never made chimichurri before, I sought the opinion of experts. And let me just say that while Ingrid Hoffman may not necessarily be an expert, at least her recipe didn't involve either cilantro or jalapenos. I like Ingrid.
Into my blender, I put an entire bunch of parsley (stems and all), some dried oregano, 2 garlic cloves, the juice and zest of a lemon, a little hot sauce, a few dashes of white wine vinegar, and some salt. I set it a-blending, and streamed in some oil. I started with olive oil, and switched to vegetable oil after a few seconds. I added more salt and pepper, and a teensy bit more hot sauce, which Ingrid doesn't call for, but I figured she won't be able to find my house in time to tear me apart over it, if it really upsets her.
When the sauce finally came together, it was thick, gloppy, and perfect for marinating. I salted and peppered the flank steak, and then brushed it with the chimichurri sauce and put it in the fridge.
When it was time to go, I grilled the steak, brushing it with more chimi right before it went on the grill, let it rest, sliced it thin, and served it with some chimichurri-dressed grilled potatoes, and a lentil salad. Because honestly chimi is Argentinian pesto, and it can go with whatever you like. Just don't let the Argentinians kill me for saying that.
I had also read a great post over at Adele's blog, about a Brown-Butter Raspberry Tart from Gourmet that she tinkered with, that lead to a Brown-Butter Brown-Sugar Raspberry Tart. And I do love me some tinkering, so the following weekend, to go with some fried chicken, we had a tart.I got the chance to tinker a little more, because of course my grocery store doesn't carry raspberries right now, so we had a blackberry tart. Mmmm. I made Adele's recommended shortbread crust. I have to say that I'm 100% certain this is the right way to go. However, should we get lucky enough to bike to the Farmer's Market tomorrow (pray for no rain), I will be happy to attempt to replicate the tart, just to be sure. All for science, y'know.
I made the crust while marinating my chicken in buttermilk. Then, once the chicken had gone into the skillet (fried chicken takes a good half-hour), I browned the half-stick of butter, let it cool sort of, and set it aside. Then, of course, I washed out the mixer bowl from the pastry making, and flipped the chicken while the mixer combined 1 egg, 4 tablespoons of white sugar, 2 tablespoons of brown sugar (they were heaped. I'm not a good measurer, and I love brown sugar), a quarter-teaspoon (ish) of salt, and a half-teaspoon of vanilla (ish).
I added the quarter-cup of All-Purpose flour, and the browned butter. And then, I set to stacking my blackberries.
Blackberries tip over. They wobble. They have that one big nasty seed in them and they're generally not the easiest things to get to stand up and look pretty. But, they taste delicious. So, I persevered, poured in the custard, and baked the tart while getting the chicken taken care of. As I was putting the first piece of chicken on a baking sheet lined with brown paper bags to cool, the timer went off, and this was what came out of the oven:
I have never had such good luck with timing in my life. Please go thank Adele at once for tinkering with this recipe, and thank the gods of the kitchen for letting me get it all to the table without screwing up my chicken. :)