Prestige Promenade pearls and sweets
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52 www.thejewelrybook.com Grilled New York Steak with Chimichurri Chimichurri is a very popular uncooked sauce used in Latin America for grilled meats and vegetables. It originated in Argentina, and it is an essential component of the traditional Asado, a traditional method for roasting whole animals on a spit. Using fresh herbs is key and it is best to enjoy fresh the same day. Ingredients Serves 6 6 New York Steaks, half pound approximately 1 cup parsley chopped ½ cup cilantro chopped ¼ cup oregano chopped ½ teaspoon grated garlic 1 teaspoon small diced shallot 1 cup extra virgin olive oil 1/8 cup sherry vinegar 1 teaspoon small diced serrano Sea Salt and Fresh Grounded Pepper to taste Fire up the grill with wood or charcoal; you can also use a propane grill. Combine all the ingredients for the chimichurri in a small bowl. Season with salt and fresh ground pepper to taste. Let marinate for 15 minutes. Season the steaks with salt and pepper, and grill the steaks on the hottest area for approximately six minutes on each side. Set them aside and let them rest for 10 min- utes. To serve, slice the steaks against the grain and drizzle the chimichurri on top. Spring Herb and Lettuce Soup Makes about 6 cups/1.5 l; serves 6 This verdant, garden-inspired soup is delicious either warm or cold. Although So- noma's gentle climate encourages tender greens and herbs in the garden year-round, it's the fleeting months of spring, when the wet earth starts to warm, that give us the ideal ingredients. We regularly start our events at Edge with some version of this soup, signaling to our guests that the garden is our primary source of inspiration. The recipe adapts really well to a variety of garnishes, such as crisp, buttery croutons, freshly picked Dungeness crab, or a generous dollop of caviar floating atop a small pool of crème fraîche. We often finish the presentation by adding tiny leaves of the same herbs used in the recipe and sometimes with edible petals from borage, calendula, or nastur- tium flowers to brighten the flavor. 3 large spring onions, or 1 yellow onion 2 large green garlic stalks, or 2 cloves garlic 1 medium leek 2 tablespoons extra-virgin olive oil Artisanal sea salt and freshly ground black pepper 1 small russet potato, peeled and thinly sliced crosswise 4 cups /1 l vegetable stock or water