Okay, this sucks hard. Blue Kitchen is so broken at the moment that we don’t even know what all is wrong with it. We do know that you can’t click through on old posts, and we can’t reply to comments. Hang in there. We’ll be back soon.
Month: April 2015
Tomatillo Salsa Verde, uncooked
This no-cook Tomatillo Salsa Verde tastes as fresh as its ingredients—tomatillos, peppers, red onion, garlic and cilantro. Serve it with chips or over chicken, chops, fish, scrambled eggs… Recipe below.
I am officially smitten with tomatillos. The lively, citrusy relative of the tomato, a key ingredient in Mexican and Central American cooking, is as versatile as it is easy to work with. Apparently I’m not alone in my infatuation. When I told colleagues last week of my Chicken Chili Verde adventures, one said she’d made a big pot of her own the week before. And my creative director shared his go-to salsa recipe, a no-cook salsa verde made of tomatillos and just four other ingredients, one of them being salt. Continue reading “Tomatillo Salsa Verde, uncooked”
Changing up chili with chicken and tomatillos: Chicken Chili Verde
Replacing tomatoes with tomatillos gives the tradition bowl of red a nice green hue and a fresh, lively flavor. Recipe below.
A friend once called me a Border Collie. I took her label as a compliment. It’s not that I’m covered in black and white fur, or that I herd sheep. It’s that I seem to be constantly moving, doing things, covering ground. When Marion and I travel, that’s certainly our style. We arrive anywhere we go with an impossibly long list of museums, restaurants, shops, events to attend, friends to visit… Our weekends are often similarly overbooked. Continue reading “Changing up chili with chicken and tomatillos: Chicken Chili Verde”
Layered flavors and textures: Creamy Polenta with Mushrooms and Fried Capers
Buttery, creamy, slow-cooked polenta is topped with mushrooms cooked in butter and sherry (optional) and crispy fried capers. A delicious, unexpected side or a vegetarian comfort food lunch. Recipe below.
I’m still learning to cook. The way I see it, I always will be. And that’s the beauty of food and cooking. The more you explore and learn, the more there is to know, to try. Continue reading “Layered flavors and textures: Creamy Polenta with Mushrooms and Fried Capers”
For Passover, Marion’s Matzoh Crack is back
Passover begins at sundown this Friday, April 3. If you’re invited to a seder and asked to bring a dish, offer to bring dessert. Then make this matzoh crack. As the name suggests, it’s addictively delicious. Marion first made her spin on the popular Passover dessert matzoh crunch five years ago, using white chocolate and spicy rose sugar. It has been a hit with family and friends ever since. She shares the recipe—and the story—right here.