Was very excited about making Enchiladas Verdes from my favorite cookbook, America’s Test Kitchen. I was skeptical about trying the tomatillos. I had never bought them before, much less cooked them, especially roasting them! I marched off to my local chain grocery store and asked the produce manager for tomatillos. He pointed to a green, skin coated, tomato looking vegetable. The skin is much like an onion; however, don’t peel it off for this entrée. Tossing the tomatillos in vegetable oil, I placed them in the hot broiler for about 10 minutes, rotating the pan half way through. Upon removing the slightly darkened tomatillos from the oven, I allowed the…
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Growing Herbs at Home
The springtime brings new warmer weather, entertaining on the deck and fresh, light meals. April also brings the planting season for your culinary herbs. Home cooks do not need a vast, huge English herb garden that can become to large to maintain. Here are my six favorite varieties that I am growing this year and cannot wait to incorporate them into my dishes all summer long. Basil – this year I am growing sweet and Italian, but one is all you really need. Key in Mediterranean cooking, essential to Italian Pesto and very popular in American cuisine. It can lose much of its flavor in long-cooking dishes, add a fresh…
