Monday, February 27, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

Gremolata is one of this wonderful things you never knew you missed. Until you try it. We think of it as a sort of Italian salsa. You can use it on so many dishes to give them an extra, Mediterranean kick.


Courtesy of Chef Jeff Calley, © 2011


2 lemons
1 medium size bunch of flat leaf parsley (also known as Italian parsley)
6 - 8 cloves fresh garlic
1 teaspoon salt


Using a zester, grate the yellow skin of the lemons into a food processor. Avoid the white layer of the lemon, as it tends to be bitter. Squeeze the lemon juice into the food processor. Rinse and dry the parsley, remove the leaves from the stems and put the leaves into the food processor. Keep the stems for use in a sachet for seasoning your soups and stews. Peel and remove the root end of the garlic cloves and put the cloves into the food processor. Pulse the processor till the ingredients are a uniform size, but do not over process into a paste. You want it to look like a finely diced salsa.

1/4 cup fresh mint leaves, or
3 slices of anchovies, or
1 small sprig fresh rosemary, leaves only, or
2 small sprigs fresh sage, leaves only, or
1 tablespoon fresh thyme leaves

Uses: Most frequently as a condiment, traditionally with veal dishes and ossobuco. It’s also great encrusted on your baked turkey, as well as stuffed under the skin. Soak a cheesecloth in your turkey brine and some olive oil. Drape that across your turkey as you bake it to keep it moist.

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