|Click here to link to the article!|
But actually it's a good thing I made the recipes again: I discovered that the paprika was missing from the Chimichurri-Marinated Brisket, not that it's so crucial, but it does add a bit of flavor that complements the rest of 'em. (And, by the way, we'll be making the chimichurri and more in my next interactive cooking class at Don Coqui --click for the menu and to make reservations--on Thursday, April 26th.)
But back to today's recipes, I've always been a huge brisket fan; I love the flavors, but also love the way that the house smells when it's cooking (I even called my neighbor Susan over yesterday to share the aromas--and yes, she joined us for dinner!) The Marmalade-Glazed Carrots also smell lovely while baking. The Spinach with Raisins and Pine Nuts off the perfect balance, but in terms of flavor and color, to the other dishes. Okay--so you can look up the spinach and raisin dishes in the article (link posted under "here" in the caption) but I am sharing the brisket recipe here. If you do make it, please do send me a picture!
(And oh--on Wednesday I'll be starting a series on tips for creating salads that can enhance your dinners--or stand alone as main meals.)
|Peter's Amazing Matzo-Ball Soup|
|Sunday Dinner--Plated and ready to serve!|