3 Ways to Cook w/ Cilantro
Cilantro has been used in the culinary preparation of many cultural dishes such as Mediterranean, Indian, Mexican, and Asian. Cilantro has been said to be one of the most polarizing and diverse foods. Individuals who favor cilantro may describe it as fresh, fragrant, or citrusy, whereas those who dislike cilantro report that it has a soapy aftertaste. Some herbs exhibit some degree of polarity, though it is rarely as extreme as that witnessed with cilantro.
Cilantro is the leaf of the Coriandrum sativum plant, as well as coriander, which is said to be one of the oldest herbs used by mankind. While it brings a fresh, nearly citrusy flavor to foods, cilantro has impressive health benefits to the body. Heavy metals that reside in our tissues can lead to heart disease, hormonal imbalance, and neurological conditions. Cilantro has been shown to bind these toxic metals together, loosening them from tissue and eliminating them from the body. Oxidative stress is linked to a wide array of degenerative diseases, including arthritis, Alzheimer’s, and heart disease. Cilantro has strong antioxidant properties that help to protect against damage caused by free radicals in the body. A study published by Food and Chemical Toxicology found that polyphenols in herbs such as cilantro can help prevent oxidative damage that is associated with the heart.
Selection & Storage: Generally, the freshest selection of cilantro will be readily available at the farmers market, or in your weekly CSA box. When choosing cilantro look for vibrant green bundles that stand upright. It is best not to wash it until you are ready to use the herb. To store, place cilantro in the fridge with the stems wrapped in a damp paper towel, or stem ends in a glass of water so as to keep it fresh. Cilantro is a relatively fragile herb. It is best to use this herb within three days.
Here are 3 ways we love to enjoy Cilantro!
Photo by HeatherChristo
Cilantro, Corn, Potato and Poblano Chowder
Ingredients:
2 tablespoons olive oil
1 yellow onion, diced
1 serrano chili, minced
12-ounce gluten-free beer
5 medium Yukon gold potatoes, peeled and diced
3 poblano peppers, diced
4 cups vegetable broth
1 tablespoon cumin
4 ears fresh corn kernels, cut from the cob
Cilantro Sauce
2 cloves garlic, chopped
½ Serrano pepper, chopped
1 bunch cilantro
3 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt
Garnish with avocado chunks
Recipe:
In a large pot over medium-high heat add the olive oil and the yellow onion and Serrano Chili. Saute for about 5 minutes, stirring often. Add the beer and deglaze, stirring well. Cook for another 2 minutes.
Add the potatoes and the poblano peppers as well as the vegetable broth. Add the Cumin, stir well, and bring to a simmer. Add a lid to the pot and turn the heat to low, letting the soup simmer for about 20 minutes.
While the soup is simmering, make the cilantro sauce. In the jar of a blender combine the garlic, Serrano, cilantro, oil, and vinegar. Puree until smooth and then season to taste with kosher salt. If you need a few tablespoons of water to get the blender to run smoothly go ahead and add it.
Remove the lid and add the corn and cook with the lid off for 5 minutes until the corn is tender. Add the Cilantro sauce to the soup and cook a few minutes more. Season the soup with kosher salt to taste, garnish with avocado and serve hot.
Photo by DamnDelicious
GRILLED CORN WITH CILANTRO LIME BUTTER
Ingredients:
1/2 cup unsalted butter, at room temperature
1/4 cup chopped fresh cilantro leaves
3 cloves garlic, pressed
Zest of 1 lime
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
8 ears corn
1 tablespoon canola oil
1 lime, cut into wedges
Recipe
In a medium bowl, combine butter, cilantro, garlic, lime zest, chili powder and paprika; season with salt and pepper, to taste. Set aside.
Preheat grill to medium heat. Peel back outer husks, leaving them attached at the base of the ear; do not remove inner husks. Remove and discard silks; rinse corn and pat dry using paper towels.
Brush corn with canola oil; season with salt and pepper, to taste.
Add corn to grill; cover and cook, turning occasionally until husks are slightly charred and corn is tender about 12-15 minutes.*Peel down husks and spread with butter mixture. Serve immediately with lime wedges.
Photo by WonkyWonderful
Roasted Garlic Cilantro Chimichurri Sauce
Ingredients:
2 Bunches Fresh Cilantro
2 Heads Roasted Garlic
3/4 Cup Olive or Avocado Oil
1 teaspoon Sea Salt
Recipe
Trim stems from cilantro then finely chop leaves.
Chop roasted garlic and add to cilantro.
Stir in oil and salt. Serve.
Store in refrigerator. Sit at room temperature 30-60 minutes before serving to allow the oil to liquefy.