Laura's Recipes
TOMATILLO-SERRANO SALSA
(From Miller & Keffin's "Coyotes Pantry"- recipes from Sante Fe's Coyote Cafe)
15 tomatillos, husked,rinsed,and roughly chopped 3 serrano chiles with seeds, roughly chopped 1 teaspoon sugar
1/2 cup fresh cilantro leaves
1 3/4 teaspoons salt
1 cup water
2 tablespoons fresh lime juice
1 ripe avocado, peeled, pitte, and roughly chopped.
- Pulse the tomatillos, serranos,sugar, cilantro, salt and 1/2 cup water in a blender until smooth. Add the lime juice, avocado, and the remaining 1/2 cup of water and pulse again unti the salsa is smooth and even-colored but not pureed.
- Can be stored in refrigerator up to 2 days, but the longer it is held, the more it loses its bright green color.
Cooks Notes:
1. I did not add the 2nd 1/2 cup of water. It was really liquid enough.
2. I added the juice of 1 whole seedless lime, not two tablespoons.
3. I processed it a little less at the end than recommended because I wanted it to have some chunkiness.
4. I think this would be really interesting with another avocado mashed in there. Maybe next time....
BLUEBERRY TART ROYALE
4 oz Chambord Liquer
1 recipe shortcrust pastry
3 tablespoons sugar
4 tablespoons water
4 cups blueberries
juice and grated rind of 1/4 lemon
1 oz. (liquid, not weight) of cornstarch sweetened whipped cream.
- Line a buttered 9" tart shell with the pastry. Cover the top of the pastry shell with foil paper (shiny side down) and spread some weights (rice or beans) over the foil to keep the shell down. Bake at 375 (f) for 10 minutes. Remove the foil and weights and continue to bake until done, about 20 minutes more. Cool a little.
- Mix the water into the cornstarch to dissolve. Place 1 cup of the blueberries in a saucepan with the sugar, lemon rind and juice, 2 oz of the Chambourd and the cornstarch mixture. Cook the mixture over a moderate heat, stirring often until it comes to a boil. Continue to cook and stir for 10 additional minutes. It will become almost jam like in consistency. Add the remaining blueberries, the last 2 oz of Chambourd, and stir this into the mixture over heat for a minute. Pour the mixture into the baked crust, even off the top. Serve warm or chilled with sweetened whipped cream. Serves 8.
Shortcrust Pastry
1 1/4 cups flour
3 oz butter (6 tblsp.)
3 tsp. milk
1 tablespoon sugar
1/2 egg, beaten
Combine the dry ingredients. Cut in the butter unti the mixture resembles fine meal. Add the beaten egg and enough milk to form a dough. Chill well. Crust will benefit from a second chilling, after it has been rolled and placed in a tart shell.
Updated: August 5, 1997
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