Tomatillos - or ground cherries - showed up in this week's share from Wayward Seed Farm. These fruits are frequently used in Tex-Mex dishes and boast a lemony-herb flavor when cooked. Woody, our produce guy, says that they store well, so if you're holding off for a few end-of-season tomatoes to start the salsa-making process, you'll be fine to store them in the refrigerator. But if you're ready to use them, below are a few recipes we've found.
You can taste the pasta tonight on The Veranda as part of our A Very Ohio Summer from 6:30 to 8:30. As always, we'll be serving wine and beer, sampling food and featuing an Ohio vendor. Tonight, you'll taste the wares of Stan Evans Bakery.
Tonight's Wines:
Gazela Vinho Verde (non-vintage), Portugal $2.00 sample, $3.00 glass
Vinho Verde, the most popular white wine from Portugal, is a deliciously refreshing, light wine with gentle spritz. “Verde”, meaning “green” refers to the hints of lime color and the wine’s youth. This lively version is produced from traditional Loureiro, Trajadura, Azal and Pedernã grapes and has a nice bouquet of lemons and apricots
ReNoto Red 2006, Sicily $2.00 sample, $3.00 glass
ReNoto is blend of Nero d’Avola from vines averaging 20 years of age and more recently planted Syrah from Sicily. ReNoto is deep red-violet in color with a nose of ripe plum, cassis and anise and notes of black pepper, smoke and bacon lent by the Syrah. These carry onto a lush, velvety palate supported by ripe, soft tannins and a finely tuned acidic backbone. The finish is long, persistent and silky.
Tomatillo Salsa
from The California Cookbook by Diane Rossen Worthington
Makes 2 1/2 cups
3/4 cup chicken stock
1 small onion, coarsely chopped
1 pound tomatillos, husked and quartered
2 jalapeno chiles, seeded and finely chopped
2 garlic cloves, minced
3 TB. finely chopped cilantro
1/4 teas. ground cumin seed
1/2 teas. salt
1 TB. fresh lemon juice
In a large skillet over medium heat, heat the chicken stock, add the onion, and simmer for about 5 minutes, covered. Add the tomatillos and cook, covered, for another 5 minutes. Pour the contents of the skillet into a food processor fitted with the metal blade and process until coarsely chopped. Add the remaining ingredients and taste for seasoning. Pour the salsa into a storage container and let it cool. Refrigerate until using.
Tortilla Soup
adapted from Moosewood Restaurant Daily Special
1 TB. olive oil
1 large onion, diced (about 2 cups)
1 jalapeno, seeded and minced
1 canned chipotle pepper, diced
2 tomatillos, husked, seeded and diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced (about 1 cup)
1 TB. ground coriander
1 TB. ground cumin
1 teas. dried oregano
8 cups chicken stock (or vegetable stock)
1/4 to 1/3 cup fresh lime juice
1 teas. adobo sauce from chipotle jar
1 TB. chopped fresh cilantro, or more to taste
3 cups fresh corn kernels
8 corn torillas (6 inch) cut into 1/2 x 2-inch strips
avocado cubes (optional)
grated Monterey Jack cheese (optional)
Preheat oven to 400 degrees. In a nonreactive soup pot, warm the oil and saute the onioins, jalapenos, chipotle, tomatillos, bell peppers, and zucchini for 5 minutes, stirring frequently, until softened. Add the coriander, cumin and oregano and saute for about 3 more minutes. Stir in the stock, lime juice and adobo sauce and bring to a simmer. Add the cilantro and corn and continue to simmer gently for 10 minutes.
Meanwhile, bake the tortilla strips on an unoiled baking sheet fro 15 to 20 minutes, until crisp. To serve, place the tortilla strips in individual serving bowls and ladle the soup on top. Garnish with avocado cubes and grated cheese, if desired.
Roasted Tomatillo Spinach Sauce with Zucchini Linguine
from Joy of Cooking by Irma Rombauer
2 lbs. tomatillos, husked and rinsed
2 medium poblano or Anaheim peppers, seeded
1 large onion, quartered
12 cloves garlic
1 1/4 cups coarsely chopped fresh spinach, washed and dried
1/3 cup chopped fresh cilantro
3/4 cup chicken stock
salt and ground pepper, to taste
1 package of Rossi Pasta Zucchini Linguine
Preheat oven to 400 degrees. Oil a baking pan. Place tomatillos, peppers, onion and garlic on a single layer on the pan. Roast until soft and golden brown, 15 to 20 minutes. Place the roasted vegetables, including the juices, in a blender or food processor along with the spinach, cilantro, chicken stock and salt and pepper. Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered in the refrigerator for up to 2 days.
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