cilantro

It's still cold outside, even here on the Outer Banks of North Carolina. So cold that no one has been out surf casting, which means there's not a fish in my fridge. The Ocracoke Fish House is closed for another month or so--at this time of year, the commercial boats ship their catch to a distributor in Wanchese or straight to restaurants in New York City. But there’s fish in my cupboard. Canned fish, wild Alaska pink salmon to be exact. A quick check of Seafood Watch reassures me that pink salmon is a Best Choice sustainability-wise. Canned salmon gets good marks nutrition-wise too. It’s rich in heart-healthy omega-3 fats and bone-healthy calcium. It just needs a little tinkering in the...
from the FarmPlate Kitchen Serve with steamed rice, a simple carrot salad and Sunja’s made-in-Vermont spicy radish kimchi. One 14.75-ounce can wild Alaska salmon, drained 2 tablespoons minced fresh cilantro and/or scallion greens 2 tablespoons minced red bell pepper 1 small shallot, minced from the FarmPlate Kitchen Serve with steamed rice, a simple carrot salad and Sunja’s made-in-Vermont spicy radish kimchi. One 14.75-ounce can wild Alaska salmon, drained 2 tablespoons minced fresh cilantro and/or scallion greens 2 tablespoons minced red bell pepper 1 small shallot, minced 1 to 2 teaspoons grated fresh ginger a dash or two of fish sauce ½ teaspoon red pepper flakes to taste 1 lime 1 egg...
(Tablecloth Stainer Stew with Pork and Chicken) This recipe is a fusion of two recipes from two different Mexican cookbooks, Elisabeth Lambert Ortiz's The Complete Book of Mexican Cooking (Ballantine Books, 1985) and Roger Hicks's Mexican Cooking (Quintet Publishing, 1995), as prepared by two Vermont cooks, Maple Corner's Marialisa Calta and Charlotte's Susan Stuck. Both cooks have stained tablecloths and happy guests to show for it. Adding the pomegranate molasses at the end of cooking was Susan's idea. It's hardly authentic, but its sweet-tartness has a way of waking up the flavors of the chiles, fruit and meat. 8 ancho and/or pasilla chiles One 2-pound boneless Luna Bleu Farm or other...
Cinco de Mayo isn't exactly Mexico's independence day--that's on September 16. In Mexico, the 5th of May is merely a regional observance honoring the Battle of Puebla. But in the U.S., Cinco de Mayo has grown into a nationwide celebration of Mexican culture, food and drink. Which is reason enough for us to cook up a fragrant, chile-loaded mancha mantel stew tonight. The name means "tablecloth stainer" so don't pull out your best table linens. Just make sure you have plenty of paper napkins and cold Mexican beer on hand to really enjoy this dish. Luckily for us Northerners, the rich warmth of many Mexican caldillos, tingas, moles, adobos and other traditional meat dishes comes from dried red...
from the FarmPlate Kitchen The popular Moroccan spice mixture, raz el hanout is a very aromatic blend that is used in a variety of North African dishes. Zamouri Spices or Kalustyan's are two excellent mail-order sources for this product. ½ cup whole almonds 1 tablespoon raz el hanout spice blend ½ teaspoon sea salt 6 semi-boneless Cavendish quail Salt and freshly ground black pepper 2 tablespoons olive oil 1/3 cup white wine 2 cups low-sodium chicken broth 2 cups couscous 2 tablespoons unsalted butter 2 oranges, peeled and segmented ½ cup toasted pine nuts ½ cup finely chopped fresh cilantro or flat-leaf parsley 1 teaspoon ground cumin Preheat the oven to 400ºF. Process the almonds, raz el...
Some brothers raise Cain. The Thompson brothers raise birds. Bill and Rick Thompson have been fascinated with raising poultry since boyhood when Bill kept chickens, pigeons and pheasants behind their suburban New Jersey home. Their shared poultry passion developed over the years into Cavendish Game Birds. The Springfield, Vermont, enterprise has been supplying the best restaurant chefs and the savviest home cooks with quail and pheasant since 1988. The Thompsons opened a new processing facility in 2005 that follows an approved HACCP plan. The on-site processing reduces stress on the birds, resulting in a flavorful, tender product. No automation, with the exception of feather removal, is...
from the FarmPlate Kitchen Not all curries take hours to prepare. Keep a jar of prepared curry paste on hand for quick recipes like this one. One 14-ounce package Vermont Soy firm tofu 2 tablespoons vegetable oil 1 onion, chopped 3 to 5 tablespoons prepared curry paste, such as Patak's biryani, garam masala or Vindaloo curry paste One 15-ounce can chickpeas, rinsed One 14.5-ounce can diced tomatoes, preferably Muir Glen Organic Fire Roasted, with juices Juice from half a lemon or lime Chopped cilantro or scallion greens for garnish Pat the block of tofu with paper towels to absorb excess moisture. Cut the block into ¾-inch cubes and set aside on paper towels for a few minutes to absorb...
from the FarmPlate Kitchen Everyone has a favorite vitamin-packed soup and a favorite hot sauce—the vinegary heat of North Carolina's Texas Pete makes this sauce a FarmPlate top pick. 1 tablespoon vegetable oil 1 large sweet potato, peeled and cubed 1 red or green bell pepper, diced 1 small onion, chopped 2-3 cloves garlic, minced 1 teaspoon ground cumin 8 ounces chopped fresh collard, turnip or mustard greens (about 4 cups) 6 cups low-sodium chicken broth About 2 ½ cups shredded leftover turkey 6 ounces fresh or frozen okra, cut crosswise into 1-inch slices (about 1 cup) 4-5 tablespoons Texas Pete or other bottled hot sauce, plus extra to serve Salt and ground black pepper to taste ¼ cup...