Tomatillos
There was a clutch of them in the produce bin of our refrigerator, and I'd been holding onto them to figure out what to do with them. Sauted with similarly diced fresh tomatoes and chopped garlic, they made a delectable sauce for roasted chicken breast. Tomatillos are an unknown to me, I don't know how to tell if they're ripe, since they are always green, and obscured by their dry caul of a husk. Someone suggested they be chosen by their softness, but the one I picked out for that feature seemed to have spoiled on one side. Wonder if they can be slcied, dredged and pan fried with any success.
Onward with Wharton's short fiction, and a peek into Frederick Busch's "The Night Inspector."
I was not pleased to see that the Wall Street Journal liked it.
Onward with Wharton's short fiction, and a peek into Frederick Busch's "The Night Inspector."
I was not pleased to see that the Wall Street Journal liked it.
posted by isabelita at 9:29 AM
3 Comments:
Fried green tammatillos....sounds good.
I've got to stop typing and have some lunch.
Blog on sister, blog on all.
I often check out foodtv.com or epicurious.com to get info and recipes. I've never cooked with tomatillos, but they do look intriguing, and I have had them at some restaurants in Santa Cruz. I'll probably go over to foodtv right now and take a look around and see what I come up with. Here's what I found: his fruit, which is also called Mexican green tomato, belongs to the same nightshade family as the tomato. In fact, it resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchmentlike covering. The papery husk is a clue to the fact that the tomatillo is also related to the cape gooseberry. Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavor has hints of lemon, apple and herbs. Tomatillos are available sporadically year-round in specialty produce stores, Latin American markets and some supermarkets. Choose firm fruit with dry, tight-fitting husks. Store in a paper bag in the refrigerator for up to a month. Remove husk and wash fruit before using. Cooking enhances the tomatillo's flavor and softens its thick skin. Tomatillos are popular in Mexican and Southwest cooking for use in a variety of dishes including guacamole and many sauces. They can be used raw in salads and salsas for a more acidic taste. Canned tomatillos are available in ethnic markets. Tomatillos are rich in vitamin A and contain a good amount of vitamin C. The tomatillo is also called jamberry.
Robin! Thanks so much for all that information on tomatillos. I wonder if we can grow them... wanna try next year?
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