Saturday, August 16, 2014

curating one's kitchen

Saturday mornings are the best for many reasons,  one of my favorites being the Off Duty section of the Wall Street Journal,  as well as shopping online for my kitchen.  This morning, One King's Lane is featuring a lovely sale curated by chef Jody Williams of one of my favorite bistros in New York, Buvette.

A few of my favorites from this morning's sale:

S/6 Laguiole Steak Knives, Wood

Hammered Ice Bucket, Silver

Lidded Copper Fish Pot

English Wicker Picnic Baske

Copper Colander

Antique Wood Pantry Box w/ Lid

European Pine Farmhouse Table

French Martell Cognac Ashtray

European Cutting Board

Friday, August 8, 2014

chimichurri is always a good idea

Last night mr. butter and I hosted a party for one of the most courageous women I know.  One year ago yesterday, my friend Laurie was in a terrible accident (does being run over by a car count as terrible - i think yes) and on July 28th she completed IronMan Canada in under 15 hours!  One of our friends brought a Wonder Woman wine glass for her and it's an absolutely fitting title.

I didn't take a single photograph last night... which is very typical when I'm hosting.   While I can't take credit for any of the food (I hired a caterer), I knew we were grilling flank steak, so I made a chimichurri sauce to serve drizzled with the meat.  I don't like to brag, but this sauce is killer.   I had several requests for the recipe - so here it is.   You have to make it the night before,  and it gets better every day after that.

Chimichurri is an Argentinian sauce used primarily for meat. The key ingredients are parsley, garlic, oil and vinegar.  Some chimichurri's are green.  I like the sweet acid that tomatoes and red peppers add to the flavor combination. I also like a little heat - which is what the paprika provides.

Chimichurri Sauce


1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
2 peeled tomatoes -  I prefer San Marzanos
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 Tablespoon dried oregano
1 Tablespoon hot hungarian paprika
1 Teaspoon bay leaf crushed into very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper

1/4 Cup Red Wine Vinegar
1/4 Cup Water1/2 Cup Olive Oil


Combine all of the fresh ingredients in a large bowl.  Mix thoroughly and allow to sit for 30 minutes.  This will allow the salt to sweat the veggies = tasty!

Add the vinegar and water, stir to combine and allow to sit for another 20 minutes or so.

Finally add the olive oil.  Make sure everything is mixed together,  cover and put it in the fridge overnight.

Serve at room temperature.  It's good on steak, eggs, chicken, swordfish, salmon, a sandwich, you name it.