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Archive | July 16th, 2011

Pepita-roasted Tomatillo Dip

Pepita-roasted Tomatillo Dip

Pepitas, or roasted pumpkin seeds.

San Antonio loves a good tomatillo dip, and this version benefits from the addition of garlic, tangy lemon juice, the nuttiness of roasted pumpkin seeds, and the freshness of cilantro leaves mixed with the tart tomatillos.

It’s a  perfect treat, whether you’re looking for something to snack on while cheering on the U.S. Women’s National Team as they play in the World Cup finals or just munch on any mid-afternoon.

“For a special presentation, try serving this smooth, rich-tasting dip in a hollowed-out squash,” say the editors of the new “The Sunset Cookbook” (Oxmoor House, $34.95).

Pepita-roasted Tomatillo Dip

3 fresh tomatillos (about 6 ounces), husks removed
1/2 cup pumpkin seeds or pepitas
2 medium garlic cloves, peeled
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/2 cup loosely packed cilantro leaves
1/2 teaspoon salt, plus more to taste
Tortilla chips

Put tomatillos in a small baking pan and broil 4 to 6 inches from heat, turning once, until skins are lightly charred, 5 to 8 minutes.

In a small, heavy skillet over medium heat, toaste pumpkin seeds until golden brown, 2 to 4 minutes.

In a blender, whirl tomatillos, pumpkin seeds, garlic, lemon juice, oil, cilantro and salt until combined but still slightly chunky. Scrape into a small bowl; add more salt to taste. Serve with chips.

Make up to 1 day ahead, chilled.

Makes about 1 1/2 cups.

From “The Sunset Cookbook”

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Make Your Own Flavored Popcorn

Make Your Own Flavored Popcorn

Why buy flavored popcorn when you can flavor it yourself?

“Why pay a premium for flavored popcorn when making it yourself is so simple?” ask the editors of the new “The Sunset Cookbook” (Oxmoor House, $34.95). Gouda and garlic give this party food extra flavors your family will love.

Gouda Garlic Popcorn

1 tablespoon vegetable oil
1/2 cup popcorn kernels
2 cups finely shredded smoked gouda cheese
Garlic salt

Coat bottom of a wide, lidded pot with oil. Add popcorn kernels and set pot, covered, over high heat. Pop corn, shaking pot often. Remove from heat.

Sprinkle popcorn (still in pot) with gouda and garlic salt to taste, tossing well.

Makes 6 servings.

From “The Sunset Cookbook”

Variation: Indian-spiced Popcorn

Pop corn as directed in Gouda Garlic Popcorn. Transfer to a large bowl. In same pot, melt 1/4 cup butter, add 1 teaspoon garam masala and a little cayenne and turmeric to taste. Drizzle over popcorn. Sprinkle with salt, to taste.

Makes 6 servings.

From “The Sunset Cookbook”

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