[blindcooks] Re: Coriander and other names
- From: "Joyce Porter" <joyce.porter1@xxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Tue, 4 Feb 2014 09:09:01 -0500
I really like cilantro. Many times I put it in salads even if they dont
call for it. I have actually just eaten it, and it is really good on
cottage cheese.
Joyce
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Tuesday, February 04, 2014 1:55 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Coriander and other names
Valerie:
Here in the United States, the leaves are usually referred to as
cilantro, which I think comes from what they're called in Spanish. I have
heard the leaves of the plant referred to as coriander in a few recipes, but
here, coriander usually refers to the seeds of the plant which are dried and
used as a spice. The seeds have a very different flavor from the leaves.
I've never heard of using the root of the plant before. I also understand
that in some places, what we call cilantro is also known as Chinese parsley
as it's used some in Asian cooking as well as Mexican and South American
dishes. I am fortunate to have a very healthy and vigorous cilantro plant
in my garden right now. Emily have been enjoying it a lot in our cooking
over the past couple months. We both love the flavor of the leaves. Much
to my surprise it survived a brief winter frost back in December, but I
expect our summer heat will kill it very quickly. The extreme heat tends to
make the plant go to seed, so we'll greatly miss it during the summer. Jon
----- Original Message -----
From: Valerie <mailto:rosetta@xxxxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Sent: Monday, February 03, 2014 8:50 PM
Subject: [blindcooks] Re: Asian Style Chicken Salad Bowls - Capsicum query
Hi, the other thing I need education on is do you call coriander by the same
name as we do here? Sometimes Ive read that the root coriander is called
exactly that, but the leaves have another name, so Im not sure about the
U.S. Here coriander applies to the whole plant, leaves and roots. In the
Asian Salad Bowl recipe, it is the leaves that are used.
Cheers. Valerie
_____
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie
Sent: Tuesday, 4 February 2014 3:01 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Asian Style Chicken Salad Bowls - Capsicum query
Hello Susan and I thought Id checked that recipe to eliminate Aus terms.
Capsicum here are available in red, green or yellow and sometimes orange
colours. They are the big chunk style peppers, mild and often served in
salads, would I be right in calling these the U.S Bell Peppers?
I meant to say, our daughter dropped in quickly at lunch time the other day,
she was out on a work project, I packed her up a salad bowl to take back to
work and she texted me that it was the nicest salad, so I hope you have the
chance to try it.
Best from Aus. Valerie
_____
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Susan Tabor
Sent: Tuesday, 4 February 2014 11:33 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Asian Style Chicken Salad Bowls
Hi, Valerie:
This salad looks wonderful. But what is a capsicum? Thanks!
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie
Sent: Monday, February 03, 2014 5:34 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Asian Style Chicken Salad Bowls
Hello everyone, Sugars interesting recipe made me look for a recipe I had
filed for Asian Salad bowls, the recipes, Sugars and this one, are a little
similar. I wonder whether the amount listed for sesame oil in the recipe
Sugar supplied may have meant to be listed as an oil like sunflower? I plan
to make Sugars recipe, Ill try it with less sesame.
As I made this one below here for lunch yesterday, Im submitting it to
share too.
It is sent how it came to me with some of my notes, not very orderly, but
Im sure it can be followed.
Apologies Jon.
I changed one thing with the following recipe, I kept the sesame seeds from
the actual dressing mix and sprinkled them on the salad bowls last, along
with the cashews and coriander. It seems a lot of work with the longish list
of ingredients, but it isnt difficult really. I also served the salads with
a squeeze of lime juice, before serving. These salad bowls were made, this
time around, not with chicken, but with small diced grilled tuna pieces, the
grilled tuna was left from a bbq lunch, so recipe is adaptable. We all like
these bowls, nice intense Asian flavours, really fresh tasting. Hope someone
has the opportunity to try them sometime. Valerie
Asian Style Chicken Salad Bowls
List 1.
Dressing/Marinade
1/2 cup. sunflower oil
2 tablespoons. sesame seeds, toasted
1/4 cup. white rice wine vinegar
2 tablespoons. soy sauce
11/2 tablespoons. brown sugar
1 teaspoon. finely grated fresh ginger root
2 teaspoons. toasted sesame oil
3/4 teaspoon. made up mustard from a jar
1 teaspoon hottish chilli sauce, or two tsp of sweet chilli, choose and
adjust depending on heat preference
1/3 teaspoon ground black pepper
Salt, if required
List 2
2 cups. coarsely shredded cooked chicken
List 3
For lining the salad bowls.
Whole, well washed lettuce leaves
2 cups, finely shredded Chinese cabbage
List 4
Salad Vegetables:
1 cup. shredded carrots
4 oz. (1 c.) pea pods, blanched in boiling water for 10 seconds, refreshed
in cold and cut in half diagonally.
1/2 cup. sliced green onions
1 red capsicum, cut into fine strips
1/2 cup. cucumber, cut into thin sticks
List 5
Topping:
Toasted Peanuts or cashews
½ cup chopped coriander leaves
Squeeze of lime juice, if liked
In a jar with tight - fitting lid, combine all dressing ingredients; shake
well.
Into a large non - metal bowl, combine the well shaken dressing and
chicken; toss carefully to coat, cover and refrigerate 1 hour.
Combine in a bowl,
carrots, capsicum, pea pods, green onions and cucumber, add to chicken -
dressing mixture; toss gently. Line salad bowls with lettuce leaves. Place
1/2 cup shredded cabbage in each salad bowl; Remove chicken mixture from the
fridge, add salad ingredients and stir gently. Spoon into each bowl ¼ of
chicken salad mixture, divide mixture equally between the four bowls.
Sprinkle with toasted peanuts or cashews, sesame seeds and chopped coriander
leaves. Add a squeeze of lime juice, if desired. Makes 4 servings.
Notes: To toast sesame seeds, spread in skillet. Stir over medium - high
heat for 1 to 2 minutes or until light golden brown.
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