Herbs Jazz Up the Culinary Landscape
(Page 6 of 7)
April/May 2006
By MADALENE HILL AND GWEN BARCLAY
Place all ingredients in a stainless-steel or ceramic saucepan and bring to a boil; reduce heat and cook 5 minutes, stirring constantly. Remove from heat and let cool 10 to 15 minutes. Blend until smooth in an electric blender. Add a few tablespoons of water to thin sauce if necessary. Store covered in refrigerator.
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CREAMY TOMATILLO AND GREEN CHILE SALSA
Makes about 4 cups
This is our version of the many green salsas found in Texas and along the Mexican border — piquant but not too fiery hot! Try stirring room-temperature salsa into hot, steamed rice.
1 pound tomatillos, husks removed
1 tablespoon chopped serrano or jalapeño chiles (remove seeds if using jalapeños), or more to taste
2 large green chiles, roasted, peeled and seeded (or substitute 1/4 cup canned chopped mild green chiles, drained)
2 cloves garlic
1 tablespoon extra-virgin olive oil
1 large avocado, peeled and seeded
6 ounces cream cheese
1 cup sour cream
21/2 teaspoons salt
2 to 3 tablespoons cilantro leaves, packed
Preheat oven to 450 degrees. Place tomatillos, chiles and garlic in a heavy baking pan. Brush with olive oil and roast 10 to 15 minutes, until tomatillos and chiles are softened and beginning to char in places. Remove cores from tomatillos and place roasted vegetables in food processor; pulse until roughly chopped. Add avocado, cream cheese, sour cream, salt and cilantro; blend until smooth. Adjust flavor with additional salt as necessary.
Thin salsa with milk if too thick. Serve immediately or refrigerate until ready to serve.
MIDDLE EASTERN RED CHILE PASTE
Makes about 1 cup
Based on the classic Harissa of North Africa, of which there are numerous versions. Our Middle Eastern Red Chile Paste can be used as a concentrated seasoning in other dishes, or it can be diluted with additional oil and lime juice and added directly to a dish.
4 small dried, red hot chiles, such as tabasco or serrano
1 large red sweet pepper, roasted, peeled and seeded
2 tablespoons extra-virgin olive oil
5 large cloves garlic
1 teaspoon ground cumin seed
1 teaspoon ground cinnamon
2 teaspoons ground coriander seed
1 teaspoon ground caraway seed
1 teaspoon ground fennel seed
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon or lime juice
Place dried red chiles in a small bowl and add just enough boiling water to cover. Let stand for 15 minutes to soften. Strain, reserving liquid, and blend with remaining ingredients in electric blender or food processor. If needed, add a small amount of reserved water to thin to a thick, saucy consistency,. Store in refrigerator up to two weeks. It will bubble if spoiled.
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