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Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Salsa Verde
Overall:
30m
Cook:
15m
INGREDIENTS
315g tomatillos - whole
40g serrano chiles - stemmed
30g white onion - diced
20g garlic - whole
220g water
5g kosher salt
2g chicken bouillon powder
15g cilantro - blanched
INSTRUCTIONS
1. In a pot over medium-high heat, add tomatillos, serranos, onion, garlic, and water. Cook just under a simmer for about 15 minutes, stirring gently to cook evenly. Strain and reserve the cooking water. Transfer the cooked ingredients to an ice bath to cool.
2. In a blender, add the cooled tomatillo mixture, salt, chicken bouillon, and blanched cilantro.
3. Purée until smooth. Taste & adjust with extra salt or bouillon if needed. If too thick, thin it out with some reserved cooking water.
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