Canadian Swiss commented on the previous post about doing Risotto by de-glazing the pan that the saltimbocca gets cooked it. I tried it out, more or less, by dumping some previously cooked risotto into the pan I cooked my saltimbocca in after de-glazing the pan with some chasselas that I use as cooking wine.
The results were great. Though I still need to try it out with Marsala wine as she suggests. I think it's probably enough just to dump the risotto in after it cooks (I do things the easy way and use the pressure cooker, which is even easier than the cookbooks suggest) and keep it warm for a bit while mixing it around. This was also a very handy use of the big cooking pan that goes on my European Outoor Chef BBQ.
Showing posts with label Side dishes. Show all posts
Showing posts with label Side dishes. Show all posts
Thursday, October 18, 2007
Monday, January 22, 2007
Fresh Pico di Gallo
When I first moved here to Switzerland, I really missed mexican food. When I lived in Seattle, I'd have mexican food several times a week. I didn't need to cook it either, having several great places nearby where I could find a great mission burrito almost any time of the day or night. After arriving in Switzerland, I found only this 'Old El Paso' mexican stuff in the stores. And there's a lot of it. Problem is, it's way over processed. However, the salsa in jars is okay, but nothing beats fresh Pico di Gallo with a mexican dinner.
So, I started hunting for ingredients. Tomatoes are easy, good and cheap to find in Switzerland. Onions, more expensive than back home, but no problem. Limes, no problem. Now, the challenging things: Cilantro, okay, not so hard, as it's called 'Korieander' and can be found in the larger grocery stores. But... jalapenos? Well, there are the ones in jars from 'Old El Paso'. They'll do if you're really, really desperate. But, there's a shop called 'El Maiz' near the Bahnhof in Zurich that often has fresh jalapenos (and quite a few other goodies). Now, I live near Basel, but it's worth a trip to Zurich to get fresh jalapenos, and it turns out they'll keep quite nicely in the freezer, stored in a ziplock freezer bag. Make sure to wear gloves while handling the jalapenos, and in any case don't rub your eyes after handling the jalapenos.
Fresh Pico di Gallo
2-3 medium tomatoes, seeded (good quality canned plum tomatoes can be used as instead)
1 small onion
1-2 1/2cm slices of jalapeno (keep the rest in the freezer)
juice of 1/2 lime
1/2 package cilantro (to taste, some people don't like this, if you don't, don't put it in)
pinch salt.
To seed the tomatoes, cut in half sideways and use the handle of a small spoon to scoop out the seeds and the watery bits that go with them, leaving just the meat of the tomatoes. Chop the tomatoes and place in serving bowl.
Chop the jalapeno, cilantro and onion together, place into serving bowl, add salt to taste, add the lime juice and mix.
Try it out with a few tortilla chips, or put it over mexican food. We've also found this makes a great topping for Polenta.
So, I started hunting for ingredients. Tomatoes are easy, good and cheap to find in Switzerland. Onions, more expensive than back home, but no problem. Limes, no problem. Now, the challenging things: Cilantro, okay, not so hard, as it's called 'Korieander' and can be found in the larger grocery stores. But... jalapenos? Well, there are the ones in jars from 'Old El Paso'. They'll do if you're really, really desperate. But, there's a shop called 'El Maiz' near the Bahnhof in Zurich that often has fresh jalapenos (and quite a few other goodies). Now, I live near Basel, but it's worth a trip to Zurich to get fresh jalapenos, and it turns out they'll keep quite nicely in the freezer, stored in a ziplock freezer bag. Make sure to wear gloves while handling the jalapenos, and in any case don't rub your eyes after handling the jalapenos.
Fresh Pico di Gallo
2-3 medium tomatoes, seeded (good quality canned plum tomatoes can be used as instead)
1 small onion
1-2 1/2cm slices of jalapeno (keep the rest in the freezer)
juice of 1/2 lime
1/2 package cilantro (to taste, some people don't like this, if you don't, don't put it in)
pinch salt.
To seed the tomatoes, cut in half sideways and use the handle of a small spoon to scoop out the seeds and the watery bits that go with them, leaving just the meat of the tomatoes. Chop the tomatoes and place in serving bowl.
Chop the jalapeno, cilantro and onion together, place into serving bowl, add salt to taste, add the lime juice and mix.
Try it out with a few tortilla chips, or put it over mexican food. We've also found this makes a great topping for Polenta.
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