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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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Tomatillos
Tomatillos just got mentioned in the pizza thread. I've been
intrigued by the idea of these for, ooh, about a decade, but didn't find them here (England - Oxford at the time, now London) until a couple of months ago, when I spotted them for 50p each on a stall at Borough Market[0]. Of course I bought some. I ended up putting them in a salsa with tomatoes, fresh green chilli, and lime juice - and they were gorgeous. I really should get some more. What else is good to do with them? And is 50p each a reasonable price? That's, um, about 80 US cents, I think. Kake [0] http://openguides.org/london/index.cgi?Borough_Market |
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Tomatillos
In article >,
Kate Pugh > writes: |> Tomatillos just got mentioned in the pizza thread. I've been |> intrigued by the idea of these for, ooh, about a decade .... And is 50p each a reasonable price? That's, um, |> about 80 US cents, I think. I grew tomatillos for the first time this year, near Seattle Washington which is a similar climate to London. They were easy to grow, very prolific, and frankly I got a little tired of green salsa, so I would love to hear of other recipes that use them. 80 US cents each sounds expensive to me. I should think about going into business! -Keith |
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Tomatillos
Hey Kake.
They're best in salsas, though purists like me would never mix tomatoes and tomatillos in the same dish. Try using them in sauces for fried or scrambled tofu (kind of like a fake huevos rancheros verde dish), as a sauce for green enchiladas (tofu, tvp, or veggie filling), and so on. I think they're best roasted first (which helps to get the peel off; be sure to remove the husk and wash the fruit first) rather than boiled. We roast them on the stove using a comal (kind of like a round griddle), but you can roast them in the oven. As for price, I probably should keep my mouth shut. They sell in stores here for about 80 cents to a dollar per pound -- about a dozen per pound of smallish ones, half that if mature. I have a bunch of tomatillo shrubs growing wild (as they normally do) so I get them for free. Naturally, you'll pay a lot more for them in the UK. Too bad they don't like the cold or cloudy weather. Kate Pugh wrote: > Tomatillos just got mentioned in the pizza thread. I've been > intrigued by the idea of these for, ooh, about a decade, but didn't > find them here (England - Oxford at the time, now London) until a > couple of months ago, when I spotted them for 50p each on a stall at > Borough Market[0]. <mod sniop> |
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Tomatillos
(Keith Michaels) writes:
They were easy to grow, very > prolific, and frankly I got a little tired of green salsa, so I would > love to hear of other recipes that use them. I use them in tortilla soup. I use a modified recipe from one of the Moosewood cookbooks, but most any good tortilla soup recipe I've found uses tomatillos. -- Richard W Kaszeta http://www.kaszeta.org/rich |
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Tomatillos
I used to live in Mexico and here is my recipe for 'salsa verde' or green
sauce. 1 lb. tomatillos 1 medium onion a handful of cilantro (fresh coriander) 1 or 2 serrano chiles or other hot green chiles salt to taste Take the husks off the tomatillos and wash them well. Drop them into a pot of boiling water and cook until they lose their bright green color and are soft, maybe 5 minutes. Drain well. Put the tomatillos along with the remaining ingredients into a blender or food processor, and prosess until all ingredients are chopped. Place the salsa into a bowl and let cool. Use on tacos, etc. On Thu, 16 Oct 2003, Kate Pugh wrote: > Tomatillos just got mentioned in the pizza thread. I've been > intrigued by the idea of these for, ooh, about a decade, but didn't > find them here (England - Oxford at the time, now London) until a > couple of months ago, when I spotted them for 50p each on a stall at > Borough Market[0]. Of course I bought some. I ended up putting them > in a salsa with tomatoes, fresh green chilli, and lime juice - and > they were gorgeous. I really should get some more. What else is good > to do with them? And is 50p each a reasonable price? That's, um, > about 80 US cents, I think. > > Kake > [0] http://openguides.org/london/index.cgi?Borough_Market > |
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Tomatillos
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Tomatillos
usual suspect > wrote:
> They're best in salsas, though purists like me would never mix tomatoes > and tomatillos in the same dish. Come to think of it, I'm not actually sure whether I did put tomatoes in that salsa. It was a while ago. > I think they're best roasted first (which helps to get the peel off; > be sure to remove the husk and wash the fruit first) rather than boiled. Ah. I used them raw. Was that wrong? They were really nice. Kake who is making your meatless meatballs again tonight if housemate manages to buy TVP, and will repost the recipe here if all goes to plan |
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Tomatillos
Richard Kaszeta > wrote:
> I use them in tortilla soup. I use a modified recipe from one of > the Moosewood cookbooks, but most any good tortilla soup recipe I've > found uses tomatillos. I've never made or eaten tortilla soup, so I'm not sure what to look out for to be sure of choosing a good recipe. It sounds like something I would like, though. Could you share your recipe, please, or some hints on what a good tortilla soup should include? Kake |
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Tomatillos
Kate Pugh > writes:
> Richard Kaszeta > wrote: > > I use them in tortilla soup. I use a modified recipe from one of > > the Moosewood cookbooks, but most any good tortilla soup recipe I've > > found uses tomatillos. > > I've never made or eaten tortilla soup, so I'm not sure what to look > out for to be sure of choosing a good recipe. It sounds like > something I would like, though. Could you share your recipe, please, > or some hints on what a good tortilla soup should include? Here it is. To give credit where credit is due, it's mostly the recipe from one of the Moosewood cookbooks, although I've tinkered with it a bit (adding garlic, adjusting some of the ingredients, etc) Tortilla Soup: 1 tbsp olive oil 1 large yellow onion, diced 2 jalapenos, minced 1 chipotle pepper, diced 2 cloves garlic, chopped 1 tsp adobo sauce (note that the abovementioned chipotles usually come in a can packed in adobo sauce) 8 tomatillos, husked, seeded, and diced 1 large poblano pepper, diced 1 zucchini 1 tablespoon of ground coriander 1 tablespoon of fresh cumin seed, toasted and ground 1 teaspoon of Mexican oregano (not Mediterranean) 8 cups of vegetable broth (usually the ones that claim to taste like chicken work best) Juice from two limes 1/2 cup fresh cilantro, chopped 2 cups of fresh corn kernels 8 corn tortillas, cut into 1/2" strips Grated Queso Blanco Heat your oven to 400 degrees. Meanwhile, saute the onion, garlic, jalapeno, chipotle, tomatillos, peppers, and zucchini in the oil until softened. Add the spices and saute for a few minutes. Add the chicken stock, lime, and adobo and simmer for 10 minutes. While simmering, bake the tortilla strips in the oven for about 10 minutes, until they crispen. Add the corn and cilantro and simmer for another 10 minutes. Serve by lining a soup bowl with the tortilla strips, pouring soup on top, and garnishing with the queso blanco. -- Richard W Kaszeta http://www.kaszeta.org/rich |
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Tomatillos
Kate Pugh wrote:
>>They're best in salsas, though purists like me would never mix tomatoes= =20 >>and tomatillos in the same dish. >=20 > Come to think of it, I'm not actually sure whether I did put tomatoes > in that salsa. It was a while ago. It's not a mortal sin even if you did. >>I think they're best roasted first (which helps to get the peel off; >>be sure to remove the husk and wash the fruit first) rather than boiled. >=20 > Ah. I used them raw. Was that wrong? They were really nice. No, they can be used raw. It's more common around here, though, to use=20 them in cooked salsas. Roasting them first, before cooking with other=20 ingredients, adds a very rich depth of flavor. The cooked salsas are=20 pretty good for some of the suggestions I offered like tofu enchiladas,=20 scrambled tofu, and so on. > Kake > who is making your meatless meatballs again tonight if housemate manage= s > to buy TVP, and will repost the recipe here if all goes to plan Hope you enjoy'em. BTW, I've cooked them using more Tex-Mex ingredients=20 (chili powder, cumin, epazote, garlic, oregano, etc.) and then stewed=20 them in a salsa verde. The salsa verde consisted of roasted garlic,=20 tomatillos, onion, serranos, and jalape=F1os. |
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