One of my favorite pastimes when I take my annual early Spring vacation to Central Oregon is to browse through the area’s great selection of bookshops and quilting stores. I always know at the end of the week I’ll head home with lots of fabrics to add to my quilting stash and several carefully selected cookbooks to add to my collection. Last April I picked Dishing Up Oregon: 145 Recipes that Celebrate Farm-to-Table off a bookstore shelf because the beautiful photos and title caught my eye. I’m interested in everything about the Oregon food scene and our amazing farmers’ markets make it possible to bring fresh picked fruits and vegetables to our tables on a daily basis. I knew right away that I would like this book, but had no idea until I really got into it that it would be such a personal experience. The author, Ashley Gartland, features small companies I regularly purchase products from: Rogue Creamery, Juniper Grove Farm, Clear Creek Distillery and Grand Central Bakery to name just a few, and two of my farmers’ market vendor friends are pictured in the book. I’ve eaten in many of the restaurants and several of them are in or close to the small town where I live. I appreciate where I live and seeing Oregon summarized so beautifully in this book reminds me how special it really is.
I know over time I will try most of the recipes in this cookbook. How could I possibly resist Red Wine-Braised Beef Short Ribs with Gremolata and Gorgonzola Cheese, Lamb Tagine with Sweet Tomato Jam, Strawberry Risotto or something so Pacific NW as Razor Clam Po’ Boys? My first two recipe picks are Tomatillo Green Apple Sorbet and Honey-Paprika Potatoes (in my next post) because I’m craving Mexican food right now and the sorbet will be a light, fun dessert and the potatoes will be perfect with a grilled pork tenderloin that is on the menu for later in the week.
When I told several of my foodie friends that I was planning to make a sorbet out of tomatillos, green apples and jalapenos I could tell they weren’t overly impressed by the thought of it. If that is your reaction to this new way to use tomatillos I hope you will take a minute to rethink it. Just imagine this: a sweet, hot, frozen dessert with just a hint of a salsa verde flavor that compliments perfectly the Mexican flavors of the dinner you just served. You will get plenty of oh’s and ah’s for the creativity of it and more when everybody tastes it. The cold sweetness of the sorbet dulls the heat of the jalapeno so next time I will add 1-1/2 chilis instead of the 1 called for in the recipe. I also think I will put the apple-tomatillo mixture through a food mill to make it a little smoother. Just a little fine tuning, nothing that will affect the flavor. This sorbet was such a perfect ending to my Mexican meal that I can’t imagine serving Mexican food without it.
When I wrote to the book’s publisher, Storey Publishing, to ask for permission to share my 2 recipe choices, they quickly agreed and generously offered to provide a copy of Dishing Up Oregon: 145 Recipes that Celebrate Farm to Table Flavors for a giveaway. I’m overjoyed about this because I know a lucky winner will love this book as much as I do. It’s easy as pie to enter this giveaway. If you “like” Wives with Knives on Facebook and leave a comment you are entered to win. Leave a comment on my next post “Honey-Paprika Potatoes” and you are entered again.
This giveaway is now closed. Thank you so much for visiting.
- 2 medium green apples
- 1½ cups water
- 1 cup sugar
- 1 jalapeño chile, halved, seeded, and stemmed (optional)
- 3 medium tomatillos, husked and rinsed
- 2 teaspoons lemon juice
- Makes about 2½ cups
- Peel and core the apples, reserving the peels and cores. Simmer the water and sugar in a medium saucepan over medium heat, stirring occasionally, until the sugar dissolves. Add the apple peels and cores and jalapeño, if desired. Simmer the mixture over medium-high heat until syrupy and reduced by one-third, about 35 minutes. Remove the saucepan from the heat.
- Meanwhile, chop the apples and tomatillos into 1-inch pieces. Cook the apples and tomatillos in a medium saucepan over low heat, covered and stirring occasionally, until soft, about 25 minutes. Remove the saucepan from the heat and let cool slightly. Purée the mixture with the lemon juice in the bowl of a food processor fitted with a steel blade attachment.
- Strain the apple-jalapeño syrup into the tomatillo-apple purée and discard the solids. Blend the syrup and the purée together until well combined. Refrigerate the mixture until cool, about 1 hour.
- Transfer the mixture to an ice cream maker and process according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze until firm before serving, at least 4 hours. Stored in an airtight container, the sorbet will keep for about 1 month.
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