Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 alpha 4/15/85; site tommif.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!qantel!hplabs!pesnta!amd!amdcad!decwrl!greipa!tommif!cat From: cat@tommif.UUCP (Catherine Mikkelsen) Newsgroups: net.cooks Subject: Re: Looking for cilantro around Boston Message-ID: <111@tommif.UUCP> Date: Sat, 13-Jul-85 23:50:44 EDT Article-I.D.: tommif.111 Posted: Sat Jul 13 23:50:44 1985 Date-Received: Fri, 19-Jul-85 02:23:34 EDT References: <398@h-sc1.UUCP> <122@hscfvax.UUCP> Lines: 38 Summary: where to use cilantro: > What are you planning to do > with the fresh cilantro? > AHA!! One of my pet spices!! I use cilantro in mexican food (i.e. salsa) and chinese food. If you have ever eaten chinese chicken salad and wondered what that pungent parsley-like herb was -- it's cilantro. I quote from *The Complete Book of Mexican Cookery* by Elisabeth Lambert Ortiz: *One of the most important herbs is fresh green coriander (as distinct from the seeds), known in Mexico as cilantro and in Puerto Rico as culantro... A member of the parsley family...it is also known as Chinese parsley and is available in Chinese markets, markets that specialize in foods from India, and many Puerto Rican and Latin markets... Though easy to grow from seed, it unfortunately does not dry well. It is sold with its roots on; they should not be removed until the cilantro is used...Do not rinse before storing, as it will rot very quickly...It can be frozen.* Certainly more than you ever dreamed (or wanted) to know about cilantro! Cilantro is almost always included in Ms. Ortiz's recipes for salsa, which can be made with either fresh or canned chopped tomatoes, serrano or jalapeno peppers (which have been roasted, skinned, had the insides removed, and then chopped), chopped onions, and some garlic. Before I run out of steam, cilantro is also excellent in -- oh no, I forgot the name -- a dish made of raw white fish marinated in lime juice and variations of the above salsa recipe. What's that stuff called again?? At any rate, I suggest *The Thousand Recipe Chinese Cookbook* by Gloria Bley Miller for further Chinese recipes. OH -- the raw fish dish is called ceviche. Catherine Mikkelsen decwrl!greipa!tommif!cat