Roast Carrots with Gremolata: Image credit Chili Und Cibatta, a German food blog. To make this dish, substitute potatoes for carrots in recipe below and adjust cooking time. Thanks to technology cooking is easy. I am not referring to microwave ovens and prepared foods from the deli section of your grocer's freezer. I am talking about the Internet. Whenever I want to make something, anything, that I don't know how to make, I search for it on Google. A battery of recipe results leads me to pick and choose the best elements from several recipes and combine them into a unique, personalized version. Most recently I have been enamored with my version of a classic Italian seasoning combination, gremolata. Enter Cilantro Gremolata di Schidlowski.

The traditional version is made by processing parsley, garlic, and lemon zest into a fine grind. The mixture is then spread over meat (most commonly used in Osso Bucco) or fish and baked or broiled, but it can also serve as a topper for roasting veggies, a sauce for pasta, a seasoning for rice or couscous, and the list goes on. Gremolata is delicious and versatile adding a subtle character and depth to anything it touches. Prepare it, spread it on your food, and cook! It's that easy.

My version replaces the parsley with cilantro and adds ginger and shallot. The result, an Asian inspired gremolata, with a flavor that will keep you coming back for more. Below is the recipe with both a meaty and veggie application. Enjoy!

Cilantro Gremolata (Di Schidlowski)

One bunch of fresh cilantro
2-3 garlic cloves
2 tsp fresh grated ginger
1 tsp fresh grated lemon zest (optional)
1 shallot (optional)
½ tsp salt

Remove stems from cilantro for use in the compost pile. Process all ingredients to a fine dice. That's it, the gremolata is ready to go. Now choose your application:

Pork Tenderloin with Cilantro Gremolata

2 Pork tenderloin (bought farmer direct if possible)
Cilantro Gremolata di Schidlowski

Lay tenderloin flat on counter. Spread gremolata on one side. Roll loin, small end first, like a sleeping bag. Tie with string or set inside small bowl (choose a bowl that will fit the loin snuggly so it retains it's rolled shape). Cook at 350 degrees Fahrenheit for 30-35 minutes or until pork is cooked through. Cooking times may vary by oven and loin size. Remove from dish and discard fat. Serve rolled or slice into medallions. Your main dish is ready to be accompanied by grains and veggies for a complete meal.

Roasted Potatoes with Cilantro Gremolata

4 Potatoes (any roasting variety will do)
Cilantro Gremolata di Schidlowski
Cut potatoes into 1-2 inch cubes, no need to peel. Toss lightly with olive oil and salt. Top or toss with gremolata. Cook at 400 degrees Fahrenheit, covered for 20 minutes. Remove cover and cook for additional 15 minutes or until potatoes are soft throughout. Cooking time may be adjusted according to oven, dice size, and vegetable used (try carrots instead of potatoes for example). Enjoy!