Roasted Tomatillo Salsa

tomatillos

Instagram. Sold for $1 billion. It's safe to say that this app is not going anywhere. It has turned into a global phenomenon. Celebrities have used it as a way to reach out to fans. Photographers use it as a platform to display their work. Chefs and foodies alike post pictures of their latest creations.

garlicandchiles

I follow Bon Appetit on Instagram and recently came across a post that they regrammed from their bonappetit.com editor, Matt Gross. It was an image of the most beautiful green salsa in the world. The caption gave a brief run through of the ingredients and how to make the salsa. Tomatillos...I had heard of those before, but never in my life eaten one, let alone made a dish that included them.

avocado

Within days I was gathering the ingredients and getting ready to make the salsa. As usual things got busy and my avocado went bad. This past weekend, there would be no excuse, I would finally get around to make this seemingly simple recipe.

roastedtomatillosalsa

The fresh combination of flavors - lime, avocado, cilantro, garlic - delivers a salsa that will have you coming back for more.

roastedtomatillo

I was thrilled to get a chance to use my Vitamix as this salsa is more creamy rather than chunky. At first I was expecting a guacamole of sorts, but was pleasantly surprised to find that it is in fact a salsa. Summer may be coming to a close, but you can always find an excuse to enjoy some chips and salsa!

Roasted Tomatillo Salsa Recipe from Matt Gross, Editor @ BonAppetit.com

Ingredients:

1 pound halved tomatillos 4 halved chiles, seeded 2 garlic cloves juice of 1 lime 1 avocado cilantro, handful salt, to taste

Directions:

  1. Broil tomatillos, chiles and garlic for about 10 minutes, turning chiles and garlic halfway through, until blackened.
  2. Blend these ingredients with lime juice, avocado and cilantro. Blend until creamy.
  3. Add salt to taste
  4. Enjoy with tortilla chips.

Fresh Basil Pesto

Kinfolk Magazine, you are the amazing.An indie short film for a basil pesto recipe? Can I work for you right now?

[vimeo 34766296 w=500 h=281]

A good basil pesto recipe is something that every chef should have in his or her arsenal. Watching the video from Kinfolk makes me wish that is how inspiring I looked while making pesto. Truth is, it's not. Nonetheless, the recipe is simple and is made even easier with a few modern tools (i.e. food processor).

basil

I've made pesto numerous times before but wanted to try making it with my Vitamix. I figured that it would work perfectly, however I found that it wasn't able to blend the ingredients smoothly enough into a paste. Perhaps it was an abnormality, but I would suggest sticking with a food processor.

pine nuts

garlic

Pesto is a great addition to any pasta (my favorite being gnocchi), pizza, or sandwich. Check out this page from The Food Network talking about 50 things to make with pesto. There are a few ideas that I may have to borrow and try for myself.

pesto

Thursday's post will be for a recipe that I was able to include this pesto in, so be sure to keep your eyes peeled for new posts.

Fresh Basil Pesto Makes about 1 cup

Ingredients

5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green 1/2 cup pine nuts, or any other nut 1/2 cup grated parmesan cheese, or any other hard cheese 1-2 garlic cloves 1/4 teaspoon salt 1/4-1/2 cup extra-virgin olive oil

Instructions

  1. Combine half of the basil with the nuts, cheese, cloves, and salt in a food processor. Blend continuously until the ingredients are finely chopped.
  2. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
  3. With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
  4. Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.
  5. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

Strawberry Lemonade

How am I just now realizing that I never wished you all a Happy 4th of July? Fail on my part... Anyhow, I hope you had a wonderful holiday weekend with your family and friends. Mine was spent in my parent's backyard with a little bit of bags, an iced cold beer in hand, and burgers and beer brats cooking on the stove. A little music playing, my nieces running around the yard, not worrying about avoiding the throngs of people in the city - it was the perfect way to spend Independence Day! lemons

Sunday afternoon my mom and I decided to pull out the Vitamix and try making homemade strawberry lemonade. Please bear with my while I shamelessly plug Vitamix. After living in NYC for a year, I had developed an unhealthy love for juices and smoothies. Green juices. Berry smoothies. Coconut water. Almond milk. Anything and everything. I knew that I wanted to put my money into something worthwhile and decided to purchase a Vitamix. Unfortunately I am not longer in possession of this amazing blender - let's call it payment to my parents for allowing their adult son to live at home. This thing can do anything - smoothies, make flours, soups! I can do no wrong.

I just discovered Vitamix's newest blender, the S30. How can I get my hands on this guy to try out in my kitchen?

strawberries

When making the recipe I juiced 1 cup of lemon juice and it only came from about four lemons. I did a little adjusting and decided to use about a 1 1/2 cups of lemon juice. Depending on what your taste is, feel free to use as much or as little as you please. I grew up eating lemons. My sister and I would give our little brother lemons to eat as a baby and watch him make faces. It got to the point that none of us made faces when we ate lemons.

We didn't make this batch with vodka, but it'd be a great drink to make for a BBQ or summer party!

strawberry lemonade

s.lemonade

 What about you? Do you have any go-to drink recipes for the summer (alcoholic or nonalcoholic)?

Strawberry Lemonade Recipe from My Baking Addiction

Ingredients:

1 cup sugar 1 cup of water 1 pint fresh strawberries 1 cup fresh lemon juice (I ended up using 1.5 cups) 4-6 cups cold water (this will vary depending on your taste, I only used 4 cups) 1 cup vodka (optional)

Directions:

  1. Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar in completely dissolved; swirl the pan occasionally. Let cool.
  2. Once the simple syrup has cooled, puree strawberries in a blender with ½ cup water.
  3. In a large pitcher, combine strawberry puree, simple syrup and lemon juice. If using the vodka, add it to the pitcher and stir to combine.
  4. Add 4-6 cups of cold water. The amount of water you use will depend on your taste, so add as little or as much as you want to achieve your perfect sweet/tart balance.
  5. Serve over ice. If desired, garnish with fresh strawberries and lemon slices.