A friend of my mother's apparently grows tomatillos in her garden at her house. And she knows I like to cook and experiment with food. So I made two batches of salsa verde. So delicious. My favorite recipe comes from Tyler Florence of Food Network.
1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed
1 small Spanish onion, quartered
5 to 6 garlic cloves
1 tablespoon kosher salt
1 bunch fresh cilantro, leaves coarsely chopped
2 lime, juiced
Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain. Add the cooked vegetables to a food processor with the cilantro leaves and lime juice.
tomatillo : a staple in Mexican cuisine; also known as the husk tomato. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit
Whisk 1 part white wine vinegar with 3 parts olive oil, and salt and pepper. Toss with baby arugula, red onion slices, watermelon cubes, crumbled feta, nicoise olives and fresh oregano.
I was a little hesitant to try this but I love watermelon and fruit in salad.
I also added
Super refreshing for summertime!!!! Or I suppose anytime.
Baby Shower cupcake tier. Miniature Chocolate Chip cupcakes with chocolate chip buttercream frosting. I made over 100! It was wild. The left overs went home with people. I also took some left overs to some very appreciative friends....mmmmm. hamer. This recipe comes from Martha Stewart Cupcake book. I don't know if i can legally post the recipe. I love that book, by the way, the recipes are so unique and different than any other book about cupcakes. This was so beautiful and delicious!
Tuesday, July 28, 2009
This book is so adorable. Crafty. Kitschy. Food. Love
I made this recipe as a compliment to some lasagna that I made for my boyfriend and his mother. They are super delicioso and muy fácil to make!
Enjoy!
Dulce de Leche Blondies Source: Kitchen Aid cookbook
1 cup butter, softened 1 cup firmly packed brown sugar 2 eggs 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 (14 ounce) package caramels 1/2 cup evaporated milk
Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat until creamy, about 1 minutes. Stop and scrape bowl. Add eggs and vanilla extract; beat about 30 seconds, or until smooth. Stop and scrape bowl. Turn to stir speed. Gradually add flour, baking soda, and salt to mixture. Mix about 1 minutes , or until well blended. Spread 1/2 to 2/3 of mixture in a greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees F for 7 to 8 minutes. Let cool 5 minutes on a wire rack. Meanwhile, melt caramels in evaporated milk in a nonstick saucepan over very low heat. Reserve 2 tablespoons. Pour remaining caramel over bottom layer. Drop dollops of remaining dough over caramel layer; swirl slightly with knife.
Bake for 25 minutes or until golden brown. Cool in pan on wire rack. When completely cooled, cut into squares. Drizzle with reserved caramel, heating as necessary, if desired.
Key Lime Pie is my favorite..... The recipe my mom used to make at the beach house every year is the one that's printed right on the side of the Nellie's Key Lime Juice bottle. 1 14oz can of sweetened condensed milk 3 egg yolks 1/2 cup of lime juice
Bake for 20 minutes in graham cracker crust at 350 degrees. Cool and refrigerate. Serve with whipped cream!
So easy, and the texture of this pie is phenomenal.
: a staple in Mexican cuisine; also known as the husk tomato. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit
