Ingredients
Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
Every once and a while, my mother follows one of my recipes. Actually, "follows" is too exacting a word for what goes on. Let's just say, every once and a while, my mother decides to cook something of mine she's seen in the New York Times.
This recipe stands well on its own, but is also the base for a delicious holiday treat: Cornbread Pudding with Rough Country Greens.
I love hash so much I've even served this diner staple at The French Laundry. It's a great Sunday brunch dish, with poached eggs, but could also be served as a side dish at dinner. Don't hold the cubed potatoes in water—cut them just before cooking so that they are very dry and will become very crisp. The cooked potatoes are tossed with bacon and melted onions.
Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
Ingredients