Cilantro is an essential herb in cuisines with a spicy sizzle. From Bangkok to Bombay, from Szechwan province to the Yucatan Peninsula, cilantro stands up to the heat of chilies and spices.
With its sharp, almost lemony flavor and peppery aroma, cilantro offers a cooling balance. Although its feathery, fernlike leaves look fragile, it has an assertive taste that is delectable and extremely versatile. It’s delicious in mild-mannered, fire-free dishes too–roughly chopped and sprinkled on sliced tropical fruit, tossed in green salads or stirred into soup.
It has different names, which can lead to confusing ingredient lists. Cilantro is the Spanish word for this dark green herb, but sometimes recipes refer to it as Chinese parsley. It also is called coriander, though most Americans understand that as the seeds of the same plant. But the seeds have a completely different flavor–a combination of sage and caraway splashed with lemon. The cilantro leaves are often dubbed “fresh coriander,” so cooks know to look in the produce section, not the dried-spice section.
For the most flavor, add cilantro to cooked dishes just before serving. And to keep cilantro fresh and crisp, rinse it in a large bowl of cold water. Drain it well in a colander, wrap it in paper towels and place in a plastic bag; refrigerate in the crisper.
Here are some delectable ways to add cilantro to everyday dishes.
1. Mexican-style scrambled eggs: Cook chopped onions and strips of corn tortillas in a little oil in a skillet until the onion is transparent. Beat eggs with salt and pepper; add them to the onion mixture. Cook the eggs over medium heat, stirring frequently, until they are cooked. Garnish with chopped cilantro and, if desired, salsa.
2. Perk up store-bought or homemade salsa: Chopped cilantro adds color and a fresh taste to store-bought salsa. Or make a simple salsa from scratch with diced tomatoes, finely diced red onion, a little minced jalapeno chili (remember to add just a little; you can always add more after you taste it), salt and plenty of chopped cilantro. Add diced avocado, and it tastes like a combination of guacamole and salsa.
3. Pesto: Cilantro pesto is delicious on pasta, potatoes and pot stickers. Use a food processor fitted with the metal blade; add 1 clove of garlic and 4 ounces Parmesan cheese (either grated or cut into 1-inch cubes). Process these until they are minced. Add 2 cups roughly chopped cilantro, 1/4 cup pine nuts, 1 tablespoon canned, diced jalapenos and 1/4 teaspoon salt; process until these are finely minced. With the motor running, add 3/4 cup olive oil. Toss with hot pasta, potatoes, vegetables or pot stickers–enough to barely coat. Or drizzle a little on cooked, cold meat, fish or chicken. Or cut a loaf of French or Italian bread lengthwise; brush on a little cilantro Pesto and bake or broil it until it is heated and crisp.
4. Soup: Cook chopped onion, minced garlic and chopped carrots in a little oil until the onion is transparent. Add a can of white beans (undrained), 1 cup chicken broth and a pinch red pepper flakes. Cook the mixture until it is heated and carrots are tender. Add minced cilantro and serve.
5. Green salad: Combine greens, sliced radishes, tomatoes and a handful of fresh cilantro sprigs. Toss the salad with a simple vinaigrette (add a little hot pepper sauce to spice up the dressing if you like).
6. Flavored butter: Use a pat of flavored butter on broiled fish, shellfish or chicken. The butter will melt over the top to create a simple sauce. Use a food processor fitted with the metal blade to mince 1 clove garlic, 3 tablespoons cilantro, 2 teaspoons fresh ginger and a slender slice of jalapeno. Add 1 stick butter or margarine; process until the mixture is smooth. Place the mixture on a piece of wax paper and roll it into a tube; refrigerate.
7. “Chinese-style” turkey burgers: Combine 1 pound ground turkey with 1 beaten egg, 1 tablespoon light soy sauce, 3 tablespoons finely minced water chestnuts, 2 tablespoons minced red onion and ground black pepper; form the spiced turkey into 1/2-inch-thick patties and grill or broil until juices run clear. While burgers are cooking, make sauce. Combine 1/3 cup orange marmalade (spreadable fruit will work) and 1 teaspoon light soy sauce in a saucepan; cook the mixture on medium-low heat until the marmalade melts; stir in 1/4 cup chopped cilantro and spoon the sauce onto the burgers. Serve the burgers on buns and top the meat with some shredded cabbage.
8. Pineapple-cilantro salad: Slice a fresh pineapple and place the slices on a platter. Sprinkle them with a generous amount of chopped cilantro. It’s a refreshing accompaniment to tangy Chinese, Mexican or Thai food. If desired, add slivers of peeled jicama.
9. Cilantro cream sauce: Combine 1 cup chopped cilantro, 1/4 cup chicken broth, 2 teaspoons minced ginger, 1 teaspoon canned diced jalapenos, 1 clove minced garlic, 1 teaspoon cornstarch and 3/4 cup whipping cream in blender. Whirl until pureed. Place the mixture in a medium saucepan and boil it on high heat, stirring frequently, until it is reduced by half. Season with salt. Pour a small puddle of the sauce onto each plate. Top each puddle with a grilled pork chop, thin slices of pork roast, grilled chicken or shellfish.
10. Chicken with cilantro-corn salsa: Pound boneless skinned chicken breasts between 2 pieces of plastic wrap until they are 1/4-inch thick. Dredge pieces in a flour mixture (flour mixed with salt, pepper and a little chili powder). Cook them in a little oil in a large skillet until browned on both sides and thoroughly cooked. Combine 1 cup canned or fresh corn kernels and 1/2 cup salsa in a small saucepan; heat the salsa mixture until it is simmering. Add 1 cup chopped cilantro. Pour the salsa mixture over chicken and serve.
SALAD WITH GREEN APPLES AND STUFFED TORTILLAS
Preparation time: 20 minutes
Yield: 4 servings
Cooking time: 15 minutes
Adapted from “Lettuce in Your Kitchen,” by Chris Schlesinger and John Willoughby.
Dressing:
1 cup orange juice
2 tablespoons canned chipotle chilies in adobo sauce, pureed or mashed, see note
3/4 cup olive oil
3 tablespoons lime juice
2 tablespoons each: red-wine vinegar, cilantro
1 clove garlic, minced
1/2-1 tablespoon ground cumin
Salt, freshly ground pepper
Tortillas:
8 ounces mild goat cheese or queso fresco
1/4 cup chopped fresh cilantro
8 corn tortillas
Olive oil, optional
Salad:
1 head romaine lettuce, washed, torn into pieces
1 Granny Smith or other tart apple, cored, sliced
1 avocado, pitted, sliced
1 red bell pepper, seeded, diced
1. Heat oven to 350 degrees. For dressing, heat orange juice to a boil over high heat in medium saucepan. Boil until reduced to 1/4 cup, about 5 minutes. Remove from heat and cool. Add remaining dressing ingredients. (Dressing can be made up to four days in advance and refrigerated.)
2. For tortillas, mix cheese and cilantro in a small bowl. Place 4 of the tortillas on a baking sheet and spread each with 1/4 of the cheese mixture. Top each with a tortilla. If you want a crisper tortilla, brush tops with a little olive oil. Bake about 5 minutes per side. Cut into quarters.
3. For salad, combine romaine, apple, avocado and bell pepper in a large bowl. Toss in enough dressing to lightly coat the leaves. Place salad on platter or individual plates and arrange tortilla quarters around the edge of salad.
Note: Chipotle chilies are ripened and smoked jalapenos. Canned chipotles are sold in Latin American markets and some supermarkets. Store leftover chipotles in freezer and use in sauces and dressings.
Nutrition information per serving:
Calories .. 680 Fat .. 53 g Cholesterol .. 40 mg Sodium .. 360 mg
