Text 21469, 82 rader
Skriven 2009-03-03 00:29:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Chile Verde
=======================
 -=> On 03-02-09  08:31,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Chile Verde <=-

 DS> We have found that the quality of tomatillos is not consistent in many
 DS> of our grocery stores.  Sometimes, nice and firm -- but other times as
 DS> squishy as an over ripe tomato.   I believe that firm is better -- do
 DS> you agree?

 DD> In a salsa fresca, I agree. In chile verde (or other cooked 
 DD> dish) they're going
 DD> to go all soft and mushy anyway.

Our concern is not knowing where the line between "soft and mushy" and
"spoiled rotten" might be.
 
 DS> A new Pan-Am grocery store recently opened in Laurel, about 15 miles to
 DS> the south of us.  We stopped by for a look see.  They had loads of
 DS> canned, fresh and frozen Hispanic items.  Many of them were new to us.
 DS> We noticed large cans of tomatillos, which I have never seen in our
 DS> main stores.  Have you ever used them?  If so, what do you think of
 DS> them?

 DD> No, I haven't. If they are packed without a lot of flavour 
 DD> altering ingredients
 DD> I think that they would be fine for something like chile verde.

I'll look the next time we are there.  You'd find the place interesting.
We'd take you if you got back in this area again.

 DD> Tomatillos are extremely easy to grow in darned near any temperate
 DD> region - even with poor soil conditions. They are hardy and 
 DD> PROLIFIC. One vine will give
 DD> you more tomatillos than you might imagine. Rather like zucchini in
 DD> that respect.

Are they as hard to palm off on neighbors?
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vermicelli with Sauce Verde
 Categories: Pasta, Vegetarian
      Yield: 4 Servings
 
      8 oz Vermicelli, uncooked
      1 c  Packed fresh parsley
      1 c  Packed fresh spinach
    1/4 c  Butter or margarine
           - softened
    1/4 c  Olive or vegetable oil
    1/4 c  Grated Parmesan cheese
    1/4 c  Grated Romano cheese
      2 tb Chopped walnuts
      1    Garlic clove
    3/4 ts Salt
    1/2 ts Dried basil leaves
           Walnut halves
 
  1. Cook pasta according to package directions; drain.
  
  2. Meanwhile, wash parsley and spinach; shake to remove excess water,
  allowing moisture to cling to leaves. In blender or food processor,
  process greens with remaining ingredients except walnut halves until
  mixture is a thick puree with some specks still visible. If sauce
  seems too thick, add small amount of water. (Sauce thins out on hot
  pasta.)
  
  3. Toss hot pasta with sauce. Serve immediately. Garnish with walnut
  halves. 4 servings.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
  format by Karen Mintzias
  
  From: Iris Grayson                    Date: 07-10-96
  Cooking
 
MMMMM


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