Cilantro Sauce Adapted from "The New Portuguese Table," by David Leite (Clarkson Potter, 2009) Time: 30 minutes 1/2 cup whole almonds, shelled 3 cups cilantro leaves and tender stems (about 2 bunches), rinsed 1 or 2 garlic cloves, smashed 1/2 cup extra virgin olive oil, more as needed 2/3 cup grated aged sheep's milk cheese like Nisa, Serpa or pecorino-Toscano Salt and freshly ground black pepper. 1. Heat oven to 350 degrees. Roast nuts on a sheet until golden, 8 to 10 minutes. When cool, transfer to a food processor with the cilantro and garlic to taste. 2. Process until nuts are coarsely ground; scrape sides if needed. With motor on, add oil in fine stream; pulse until smooth. Turn off motor, add cheese and pulse several times until just mixed. If too thick, add oil. Season with salt and pepper. Serve right away with pasta, grilled meats, vegetables or soups, or freeze. Yield: 1 cup. From senator-bedfellow.mit.edu!bloom-beacon.mit.edu!uhog.mit.edu!news.sgi.com!howland.erols.net!newsfeed.internetmci.com!207.20.0.14!vncnews!newsfeed2.vnc.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail Wed Sep 24 10:36:27 1997 Path: senator-bedfellow.mit.edu!bloom-beacon.mit.edu!uhog.mit.edu!news.sgi.com!howland.erols.net!newsfeed.internetmci.com!207.20.0.14!vncnews!newsfeed2.vnc.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: lauri@FNAL.GOV (Laurelin of Middle Earth) Newsgroups: rec.food.recipes Subject: COLLECTION (3) Cilantro Followup-To: rec.food.cooking Date: 21 Sep 1997 09:34:12 -0600 Organization: FNAL.GOV Lines: 106 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <9709161454.AA07851@orthanc.fnal.gov> Reply-To: lauri@FNAL.GOV (Laurelin of Middle Earth) NNTP-Posting-Host: mack.rt66.com KEEPING CILANTRO: The best way that I've found to keep it is to put it in a cup of water (stems down, leaves up) and loosely cover it with a plastic bag. It will last for about a week. I wish it was longer! GUACAMOLE 2-3 large ripe avocados 3-6 cloves garlic (to taste, I like lots!) "handful" chopped onion (to taste) "handful" chopped tomato cayenne pepper (to taste, probably @1/2 - 1 tsp) cumin (to taste, probably @1/2 - 1 tsp) salt (to taste, not too much, entirely optional) BIG handful cilantro, finely chopped juice from @1/4 lemon (or @1/2 lime) Cut the avocados in half, scoop out the pulp. Mash coarsely with a fork. Press the garlic into the avocado meat, add onion, tomato, seasonings, mix. Add the chopped cilantro, mix again. Sprinkle the lemon (or lime) juice over all, mix again. Cover tightly, and refrigerate until ready to serve (it tastes better after it has marinated for 1/2 hour or so). Serve with taco chips (or any other dipping food), and/or as a garnish for tacos (or enchiladas, or on taco salad, etc.). The lemon/lime juice helps prevent it from turning dark so quickly, but you don't want to use so much that it becomes runny. CILANTRO CHUTNEY BIG bunch cilantro thumb-size chunk of fresh ginger, peeled and chopped 3-4 (or more) cloves garlic 1-2 green chilies (or any hot pepper) juice from 1 fresh lime (or lemon) 1 tsp brown mustard seeds (optional) 1 tsp cumin seeds (optional) 1 tsp oil (optional) Chop the cilantro coarsely. Peel and chop the ginger. Chop the garlic. Chop the chilies. Place everything into a food processor (or mini-mixer), and add a little lime juice. Pulse until it becomes a sort of paste, not too runny, but pretty mashed up. If you want to get "fancy", add the "Indian" seasonings: heat a small bit of oil until hot. Add the cumin and mustard seeds, COVER RIGHT AWAY OR YOU'LL SPATTER OIL EVERYWHERE, wait a few seconds until the seeds stop popping. Turn off the heat, pour the fried seeds (oil and all) into the cilantro mixture. This is a great marinade for fish. Wash the fish and pat dry,place in a baking dish, smother with the chutney. Cover, let it sit for a while (in the refrigerator if it's going to be a LONG while), bake as appropriate for that fish (covered with foil). Or use it as a dip for vegetables or chips, or as a side dish with Mexican or Indian foods. YOGURT SALAD 4 cups plain yogurt (fat free is fine) 2-3 grated carrots 1-2 chopped green chilies (to taste) BIG handful cilantro 1-2 Tbsp sugar (to taste) 1-2 tsp cayenne pepper (to taste) @1 tsp oil 1 tsp brown mustard seed 1 tsp cumin seeds 4-5 Tbsp golden raisins Stir the yogurt until smooth. (Typically I strain mine a little bit so that it is thicker and less watery -- line a colander with cheesecloth or paper towels and set it in a larger bowl, pour the yogurt into the cheesecloth, set in the fridge for a few hours). Add the carrots, chilies, cilantro, sugar, and cayenne pepper, stir until smooth. Heat the oil (in a TALL small pot to avoid excessive spattering). Add the mustard seeds and cumin seeds, let them pop for a few seconds, then add the raisins. Stir, cook for a few more seconds (the raisins should begin to caramelize on the outside), pour into the yogurt (oil and all) and mix well. This is a nice side dish on hot summer days. It is based on an Indian yogurt salad, but mine is much more "chunky" and full of stuff (the "authentic" version is mostly yogurt with dots of stuff to flavor it). -- lauri Lauri Loebel Carpenter User Application Support Group Fermilab Computing Division lauri@fnal.gov, 630-840-2214 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.