California Farm Coriander Puree Cubes

Name: How to cook California Farm Coriander Puree Cubes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 3 pounds, all year
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Coriander Puree Cubes

Coriander Plants grow well here in winter but turn bitter in summer, we puree and freeze ours when we harvest them in spring. We freeze them in ice cube trays and use the cubes like they were fresh. Fresh coriander is called cilantro here. We grow Cilantro Santos. To make the best puree, you need equal weight fresh cilantro and vegetable oil. For puree, the best vegetable oils are those that do not add their own taste or smell to fresh ingredients or turn rancid over time. Our favorite is grape seed oil. Olive oil works too.

Ingredient

Food ration :

2 people, 3 pounds, all year

Cooking time :

Prep 5 minutes, freeze overnight

7 bunches

fresh cilantro, 630 grams

630 grams

grapeseed oil

Cooking instructions

* Step 1

Process fresh coriander one bunch at a time, Wash, drain, process stems first: cut stems, weight, run in food processor till pureed, about a minute. While running, drizzle in grapeseed oil, equal amount by weight. Weight and add leaves, drizzle with equal weight in oil while running. Empty puree in glass bowl from food processor, mix all the batches well.

* Step 2

Fill ice cube tray. One tray has 14 cubes, each cube holds one tablespoon of puree, about one ounce. Only one ice cube tray needed. Puree cubes release easily from tray after freezing. Wrap frozen ice cubes of puree in shrinkwrap, put in ziplock bag. Reuse tray to freeze fresh leftover puree overnight.

* Step 3

Thaw frozen cilantro puree in microwave, 30 seconds. Use like fresh. Only one cube needed for: chicken, salads, curries, pastas, succotash, taco dinners, pico de gallo, tortilla and albondiga soup, guacamole, burritos, tostadas, tamales.