California Farm Coriander Puree Cubes

Name: California Farm Coriander Puree Cubes
Total time: 300 s
Yield: 2 people, 3 pounds, all year
Cuisine: American
Ingredients: 7 bunches fresh cilantro, 630 grams; 630 grams grapeseed oil

Hobby Horseman @HobbyHorseman

California, United States

Coriander Plants grow well here in winter but turn bitter in summer, we puree and freeze ours when we harvest them in spring. We freeze them in ice cube trays and use the cubes like they were fresh.
Fresh coriander is called cilantro here. We grow Cilantro Santos. To make the best puree, you need equal weight fresh cilantro and vegetable oil.
For puree, the best vegetable oils are those that do not add their own taste or smell to fresh ingredients or turn rancid over time. Our favorite is grape seed oil. Olive oil works too.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Prep 5 minutes, freeze overnight

2 people, 3 pounds, all year

7 bunchesfresh cilantro, 630 grams
630 gramsgrapeseed oil
Equipment: food processor, precision kitchen scale, silicone bottom ice cube tray, 14 one ounce cubes per tray. With lid. 3 Quart ziplock freezer bags
Cost: cilantro $6, oil $4, puree $3.35 per pound

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Steps

Prep 5 minutes, freeze overnight

1

Process fresh coriander one bunch at a time, Wash, drain, process stems first: cut stems, weight, run in food processor till pureed, about a minute. While running, drizzle in grapeseed oil, equal amount by weight. Weight and add leaves, drizzle with equal weight in oil while running. Empty puree in glass bowl from food processor, mix all the batches well.
2

Fill ice cube tray. One tray has 14 cubes, each cube holds one tablespoon of puree, about one ounce. Only one ice cube tray needed. Puree cubes release easily from tray after freezing. Wrap frozen ice cubes of puree in shrinkwrap, put in ziplock bag. Reuse tray to freeze fresh leftover puree overnight.
3

Thaw frozen cilantro puree in microwave, 30 seconds. Use like fresh. Only one cube needed for: chicken, salads, curries, pastas, succotash, taco dinners, pico de gallo, tortilla and albondiga soup, guacamole, burritos, tostadas, tamales.

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Hobby Horseman @HobbyHorseman

on July 16, 2024 08:19

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.