Monday, October 24, 2011

Tomatillo Sauce


My friend Kate and I were a little early to yoga on Saturday morning so we took a stroll through the Farmers Market while we waited. These beautiful tomatillos were the find of the day and the inspiration behind our Sunday brunch plans. I remembered seeing a recipe in Edible Austin last month so I flipped back through to find it. What we made is a modified version of Sibby Barrett's, Onion Creek Kitchens Tomatillo Sauce.

Ingredients:

1 lb tomatillos, husked and rinsed
2 Tbsp olive oil
2 green onions
1 sweet onion
1-2 jalapeños
3 large garlic cloves
2 Tbsp flour
1 tsp ground cumin
2 tsp dried oregano
2 tsp chili powder
1 cup vegetable stock
1 roasted green chili
Juice of one lime
½ bunch cilantro
2 Tbsp buttermilk (optional)
Salt & pepper

Procedure:

Place tomatillos in a medium pan and cover with water. Bring to a boil and cook for 5 minutes. Drain, cool and roughly chop by hand, set aside. Heat the oil in a large skillet or stockpot. Add the sliced green onions, diced onions, minced jalapeño and minced garlic. Sauté for 5 minutes over medium-high heat, then add the flour, spices and pepper. Sauté for an additional 5 minutes. Add the stock, tomatillos and chilies, and allow the mixture to reduce by about a third—about 10 minutes. Stir in the lime juice, cilantro and buttermilk. Salt and pepper to taste.

I hit it with the emulsion blender to get it nice and blended. I would just be careful not to go overboard. You want a few good chunks in it.


And here's the rest of our glorious brunch....
I brought over a loaf of homemade Pan de Mie for toasting.

We cooked up some fingerling potatoes and tatsoi.

Kate and Trace made some DELICIOUS fried tomatoes.

And lucky for us, Brooklyn Kitchen had just got an egg delivery from Raven & Boar.

Look at those bright yellow, healthy yolks!

Those are some happy plates.

And although this Veggie could not partake, Bruno saved the day with his pork belly quiche, relieving the grumbling human bellies while they waited for the 3pm brunch.

Thanks to the lovely hosts! Kate, Trace, Whit (the ladies of the house) and Bruno (the new french addition).

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