How To make Tomatillo Squash Bisque
2 tb Vegetable or olive oil
2 tb Butter or margarine
2 Garlic cloves; fine chopped
2 md Onions; coarsely chopped
6 md Summer squash; chopped
or coarsely grated 1 Anaheim chile; roasted
:
peeled, seeded & chopped 1 Jalapeno chile
seeded and chopped 6 Tomatillos; chopped
6 c Chicken broth
5 Corn tortillas
1 1/2 tb Fresh lime juice
1/3 c Chopped cilantro leaves
Salt and pepper :
OPTIONAL GARNISHES----------------------------- Sour cream Tortilla chips; crumbled Cilantro leaves In a large saucepan, heat oil and butter. Add garlic and onions; saute until softened. Add squash, chiles and tomatillos, stirring until coated and heated through. Add chicken broth; bring to a boil, then cover and simmer for about 20 minutes or until squash is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves. In a blender or food processor, blend soup in batches until pureed and smooth. Return to saucepan and heat through. Add salt and pepper to taste. Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves. This is a thick soup; if you prefer it thinner, add more chicken broth. From 1993 "Shepherd's Garden Seeds Catalog," pg. 38.
How To make Tomatillo Squash Bisque's Videos
Why tomatillos aren't just little green tomatoes (and why they're awesome)
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My old enchiladas verdes recipe:
1993 journal article from Poland investigating the safety of tomatillos:
1979 British Medical Journal item on solanine poisoning from green potatoes (an old article because that doesn't happen much these days):
Pork with Roasted Tomatillos, Poblanos and Potatoes
Pork loin stars in this elegant-but-rustic dish made with roasted tomatillo sauce. Get the recipe here:
Diabetic Connect Test Kitchen: Tomatillo Salsa
How easy is it to make your own, homemade tomatillo salsa? With just a blender, seven simple ingredients, and Diabetic Connect, it's easier than ever!
Get more info and the recipe at
tomatillo salsa canning tutorial (recipe in description )
tomatillo Salsa recipe ( green salsa verde) from the Ball guide to preserving book. this makes 3 pints can vary though
5 1/2 C. chopped tomatillos (about 2 pounds)
1C. chopped green chili peppers
1C. chopped onion
4 cloves minced garlic
2TBSP minced cilantro
2 tsp cumin
1/2 tsp canning salt
1/2 tsp red pepper
1/2 C. vinegar 5% acidity
1/4 C. lime juice.
bring to a boil, reduce to simmer and cook 10 minutes (180 degrees). ladle hot salsa into hot jars to 1/2 head space remove bubbles, clean rim of jar, center lid, and tighten finger tight.
in water bath canner lower rack making sure water covers your jars 1 above the top. bring to a full rolling boil. then set timer for 15 minutes, once finished, remove lid turn off heat and rest 5 minutes before removing jars. after time is finished. remove jars onto a towel and leave sit untouched for 12 hours or over night.
Gordon Ramsay's Roasted Creamy Tomato Soup (Fresh Tomatoes)
Gordon Ramsay's Roasted Creamy Tomato Soup is a dish that transforms fresh tomatoes into a culinary masterpiece. This recipe captures the essence of Gordon Ramsay's iconic cooking style, focusing on simplicity and quality. Ideal for both casual family dinners and elegant gatherings, this soup is sure to impress with its depth of flavor and creamy texture.
Actual Recipe:
Directions:
00:00 Select ripe vine tomatoes for better soup flavor; core and quarter them before roasting.
00:13 Use red onion for its sweetness and finely slice with garlic for the soup; roasting versus stewing tomatoes enhances flavor.
00:41 Season tomatoes with salt, pepper, sugar, and cayenne for heat and balsamic vinegar for richness before roasting.
01:08 Roast ingredients for 20-25 minutes at 180°C to intensify flavors.
01:24 Make sun-dried tomato pesto with toasted pine nuts, Parmesan, and extra virgin olive oil in a pestle and mortar for enhanced control over texture.
02:13 Add vegetable or chicken stock to the roasted tomatoes and simmer; blend or mash for desired soup consistency.
02:28 Stir in cream for a richer, creamier soup, according to preference.
03:08 Create a gutsy cheese on toast using a roux with stout instead of milk, mustard, Worcestershire sauce, and Montgomery cheddar.
04:35 Grill the cheese on toast with the rich roux mixture until blistered and bubbly; a robust country loaf is recommended as the base.
05:07 Pair the creamy roasted tomato soup with the sun-dried tomato pesto and the hearty Welsh rarebit toast for a nostalgic and satisfying dish.
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This will be your NEW favorite PICADILLO CON CALABACITAS EN SALSA VERDE Recipe!
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Ingredients:
For the salsa verde
6 small tomatillos
1 roma tomato
2-3 serranos or jalapeños
1 hatch pepper
1 large garlic clove or 2 small ones
1/4 onion
Handful of cilantro
For the picadillo
1 lb ground beef
2 medium potatoes;chopped
5 calabacitas( Mexican squash);chopped
2 hatch peppers;chopped
1/4 onion;chopped
2 1/2 tsp garlic salt
1 tsp ground cumin
1 tsp onion powder
1 tsp oregano
1 tsp black pepper
Salt to taste
1 serving of love????
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