Fresh Green Salsa

Posted on September 15, 2014 by admin
Green Salsa
Serves 2
Former Gourmet magazine food editor Shelley Wiseman has spent a great deal of time in Mexico, and fell in love with the culture and cuisine at a young age. She has written two cookbooks and countless recipes focused on Mexican cuisine (The Mexican Gourmet was nominated for a Julia Child cookbook award in 1995), ran a cooking school in Mexico City, L'Ecole de Cuisine La Place, and hosted an English language radio program in Mexico City called "The Creative Cook".
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 1/2 pound tomatillos (5 to 6), husked, rinsed and quartered
  2. 1/2 cup coarsely chopped cilantro
  3. 1 large scallion, white and green parts, coarsely chopped
  4. 1 fresh Serrano or jalapeno chile, coarsely chopped
  5. 1 medium garlic clove
  6. 1/2 teaspoon salt; more as desired
Instructions
  1. Put all the ingredients in a blender and blend until finely chopped or smooth. Season to taste with additional salt.
Notes
  1. Because all the ingredients are raw, they have a lovely vibrant flavor that must be enjoyed the day it is made.
  2. Tomatillos, or "little tomatoes" in Spanish are small, round fruits enclosed in a papery husk. They vary in size as well as color, from yellow to red and even purple. Tomatillos lend a tart, zesty flavor to salsas and sauces. Their husks need to removed and they need to be rinsed before using.
  3. Copyright 2011 Taunton Press, "Just Tacos" by Shelley Wiseman. Recipe used with author's permission
Adapted from Just Tacos
Adapted from Just Tacos
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Squash Ribbons with Almond Chimichurri

Posted on September 4, 2014 by admin
Squash Ribbons with Almond Chimichurri
Serves 6
Raw and fresh, the essence of summer, this starter is so simple, it might become a signature at your table, welcome even during the winter holidays. Make sure you have some crunchy bread on hand. Everyone will want to sop up the last drops of that sauce.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1/2 cup whole roasted but un-salted almonds
  2. 1/2 cup olive oil
  3. 1/4 cup packed parsley leaves
  4. 1/4 cup packed cilantro leaves
  5. 3 tablespoons lemon juice
  6. 2 small, peeled garlic cloves
  7. 1 tablespoon capers, drained and rinsed
  8. 1 teaspoon salt
  9. 1 teaspoon freshly ground black pepper
  10. 2 large yellow or summer squash
Instructions
  1. Place the almonds, olive oil, parsley, cilantro, lemon juice, garlic cloves, capers, salt, and pepper in a large food processor fitted with the chopping blade. Pulse and process a bit, scraping down the inside of the canister several times, until the mixture is a coarse paste. Scrape into a bowl and set aside.
  2. Run a vegetable peeler down the squash to make thin “noodles,” long, waggly strips that can fall into a big bowl below. Rotate the squash after every few swipes so that the noodles remain evenly sized as you work your way around the vegetable. Stop when you reach the seed core on all sides. Discard that core and soldier on with the second squash.
  3. Add the almond and herb paste to the bowl with the squash noodles. Toss gently to coat before mounding onto small plates.
Notes
  1. Copyright 2014 Rodale Publishing, "Vegetarian Dinner Parties" by Bruce Weinstein and Mark Scarborough. Recipe used with author's permission
Adapted from Vegetarian Dinner Parties
Adapted from Vegetarian Dinner Parties
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Halibut with Cherry Tomatoes & Tarragon

Posted on August 29, 2014 by admin
Pan-Seared Halibut with Melted Cherry Tomatoes and Tarragon
Serves 4
Blogger and author of The Nourished Kitchen, Jennifer McGruther, shares this summertime recipe today, join us this weekend to see what else is in store!
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Fish
  1. 4 (4- to 6-ounce) halibut fillets
  2. 1/2 teaspoon finely ground unrefined sea salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 1 teaspoon chopped fresh thyme leaves
  5. 1 tablespoon clarified butter
Tomatoes
  1. 2 tablespoons extra-virgin olive oil
  2. 1 shallot, minced
  3. 2 cloves garlic, minced
  4. 1 pound cherry tomatoes, halved
  5. 1/4 cup coarsely chopped fresh tarragon
Instructions
  1. Sprinkle the halibut with the salt, pepper, and thyme. Set the fillets on a plate and let them rest a bit while you prepare to cook the fish.
  2. Melt the butter in a wide skillet over medium-high heat. Once the butter melts, arrange the halibut skin side down in the hot fat and sear for 4 or 5 minutes, until the skin crisps and browns. Flip the fish and continue cooking for another 2 to 3 minutes, until it flakes easily when pierced by a fork. Transfer the halibut to a serving plate and tent it with parchment paper or foil to keep it warm.
  3. To prepare the tomatoes, set the skillet you used to cook the fish over medium heat and pour in the olive oil. Toss in the shallot and garlic and cook, stirring frequently, until fragrant and translucent, about 6 minutes. Toss in the tomatoes and sauté them with the shallot and garlic until they soften and release their juice, about 2 minutes. Add the tarragon and continue cooking, stirring frequently, for 1 minute.
  4. Uncover the waiting halibut. Spoon the melted cherry tomato mixture over the fish and serve immediately.
Notes
  1. Copyright 2014 Ten Speed Press, "The Nourished Kitchen" by Jennifer McGruther. Recipe used with author's permission
Adapted from The Nourished Kitchen
Adapted from The Nourished Kitchen
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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