Cilantro

[jazzbo]

Had a spinach and cilantro salad topped with half an avacado, french vinaigrette dressing. :rsmile:

[maren]

A Chef-friend told me that he calls the seed Coriander and the herb Cilantro. Oh well...

Yeah, I've learned to do that, too. The plant goes by either name, but lots of cookbooks call the seed coriander

I love 'em both!

[catesta]

Made a seven layer dip lastnight.

One of the layers is guacamole, made with cilantro of course. B-)

[A Lark Ascending]

I swear by the following curry puree as a base for other curries. Make a huge batch, freeze, stink the kitchen out for weeks. CORIANDER is a major part of its success.

CURRY PUREE

In India fresh garlic, ginger, onion, CORIANDER and spices are 'wet ground' into a fine puree which is then fried at the beginning of many recipes. This is used to give a creamy texture and savoury taste to curry dishes. It is an important component in the making of a good curry and features in many of the recipes in this book. It is useful to make up one large batch and freeze most of it this is a large quantity but the time and effort saved makes it worth doing. The quantities can be scaled down as required.

20 plump cloves garlic, peeled

250 g concentrated butter or ghee

50 g piece fresh root ginger, chopped

5 onions, chopped coarsely

1 x 125-175g bunch CORIANDER, chopped finely

250 g (8 or) carrots, canned, frozen or pre cooked fresh

900 g canned tomatoes

1 x 425 g (14oz) can cream of tomato soup

7 heaped tablespoons Mild Curry Paste (see page 8)

salt

Place the garlic in a blender with a little water and process to a fine puree, Heat the butter or ghee in a 5,5 litre (10 pint) saucepan or use 2 smaller ones. Stir-fry the garlic puree for 5 minutes.  Place the ginger in the blender (there is no need to rinse it between processes) with a little water and work to a fine puree. Add the ginger to the frying garlic and stir-fry for 5 more minutes.

Meanwhile puree the onions and CORIANDER with a little water, working in batches and adding each one to the pan as it is ready. Cover the pan and continue to cook for 30 minutes over a gentle heat, stirring occasionally. Puree the carrots and tomatoes with their juices and add them to the pan. Cook the mixture for 5 minutes and add the tomato soup, curry paste and salt to taste. Simmer for a further 30 minutes. Add a little water if necessary to maintain a reasonably thick consistency.

Edited January 10, 2005 by Bev Stapleton

[sheldonm]

Cilantro would make feces taste good.

....you first!

[Upright Bill]

I love all spices with one exception. Cilantro tastes like soap on a good day and like dirt most of the time. The problem is that the people that like it like it ALOT and put too much of it in/on. I think the most common salsa recipe that includes Cilantro goes:

Finely dice one grape tomato, add one bushel of coarsely chopped Cilantro

Salad with Cilantro:

Gently tear one Bibb lettuce leaf, add 3 pounds of coarsely chopped Cilantro

If people could just back off a little I'd be fine with it.

[mgraham333]

You can always bathe with it!

You're more right than you know....

Bath & Body Works: Bergamont Coriander

[chris olivarez]

Just like most other spices. Too much or not enough-bad!!! Just right-good!!!! If I'm going to cast a vote for cilantro it would be SI!!!!!!

[Guest ariceffron]

I AS WELL ENJOY CILANTRO. I USE MASSIVE AMOUNTS WHEN I HAVE CARNE ASADA TACOS