One of my favorite pastimes when I take my annual early Spring vacation to Central Oregon is to browse through the area’s great selection of bookshops and quilting stores. I always know at the end of the week I’ll head home with lots of fabrics to add to my quilting stash and several carefully selected cookbooks to add to my collection. Last April I picked Dishing Up Oregon: 145 Recipes that Celebrate Farm-to-Table off a bookstore shelf because the beautiful photos and title caught my eye. I’m interested in everything about the Oregon food scene and our amazing farmers’ markets make it possible to bring fresh picked fruits and vegetables to our tables on a daily basis. I knew right away that I would like this book, but had no idea until I really got into it that it would be such a personal experience. The author, Ashley Gartland, features small companies I regularly purchase products from: Rogue Creamery, Juniper Grove Farm, Clear Creek Distillery and Grand Central Bakery to name just a few, and two of my farmers’ market vendor friends are pictured in the book. I’ve eaten in many of the restaurants and several of them are in or close to the small town where I live. I appreciate where I live and seeing Oregon summarized so beautifully in this book reminds me how special it really is.
I know over time I will try most of the recipes in this cookbook. How could I possibly resist Red Wine-Braised Beef Short Ribs with Gremolata and Gorgonzola Cheese, Lamb Tagine with Sweet Tomato Jam, Strawberry Risotto or something so Pacific NW as Razor Clam Po’ Boys? My first two recipe picks are Tomatillo Green Apple Sorbet and Honey-Paprika Potatoes (in my next post) because I’m craving Mexican food right now and the sorbet will be a light, fun dessert and the potatoes will be perfect with a grilled pork tenderloin that is on the menu for later in the week.
Excerpted from Dishing Up® Oregon © Ashley Gartland, photography © John Valls used with permission from Storey Publishing
When I told several of my foodie friends that I was planning to make a sorbet out of tomatillos, green apples and jalapenos I could tell they weren’t overly impressed by the thought of it. If that is your reaction to this new way to use tomatillos I hope you will take a minute to rethink it. Just imagine this: a sweet, hot, frozen dessert with just a hint of a salsa verde flavor that compliments perfectly the Mexican flavors of the dinner you just served. You will get plenty of oh’s and ah’s for the creativity of it and more when everybody tastes it. The cold sweetness of the sorbet dulls the heat of the jalapeno so next time I will add 1-1/2 chilis instead of the 1 called for in the recipe. I also think I will put the apple-tomatillo mixture through a food mill to make it a little smoother. Just a little fine tuning, nothing that will affect the flavor. This sorbet was such a perfect ending to my Mexican meal that I can’t imagine serving Mexican food without it.
When I wrote to the book’s publisher, Storey Publishing, to ask for permission to share my 2 recipe choices, they quickly agreed and generously offered to provide a copy of Dishing Up Oregon: 145 Recipes that Celebrate Farm to Table Flavors for a giveaway. I’m overjoyed about this because I know a lucky winner will love this book as much as I do. It’s easy as pie to enter this giveaway. If you “like” Wives with Knives on Facebook and leave a comment you are entered to win. Leave a comment on my next post “Honey-Paprika Potatoes” and you are entered again.
This giveaway is now closed. Thank you so much for visiting.
- 2 medium green apples
- 1½ cups water
- 1 cup sugar
- 1 jalapeño chile, halved, seeded, and stemmed (optional)
- 3 medium tomatillos, husked and rinsed
- 2 teaspoons lemon juice
- Makes about 2½ cups
- Peel and core the apples, reserving the peels and cores. Simmer the water and sugar in a medium saucepan over medium heat, stirring occasionally, until the sugar dissolves. Add the apple peels and cores and jalapeño, if desired. Simmer the mixture over medium-high heat until syrupy and reduced by one-third, about 35 minutes. Remove the saucepan from the heat.
- Meanwhile, chop the apples and tomatillos into 1-inch pieces. Cook the apples and tomatillos in a medium saucepan over low heat, covered and stirring occasionally, until soft, about 25 minutes. Remove the saucepan from the heat and let cool slightly. Purée the mixture with the lemon juice in the bowl of a food processor fitted with a steel blade attachment.
- Strain the apple-jalapeño syrup into the tomatillo-apple purée and discard the solids. Blend the syrup and the purée together until well combined. Refrigerate the mixture until cool, about 1 hour.
- Transfer the mixture to an ice cream maker and process according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze until firm before serving, at least 4 hours. Stored in an airtight container, the sorbet will keep for about 1 month.
This post is linked to Seasonal Sundays at The Tablescaper and On the Menu Monday at StoneGable.
I have never heard of a tomatillo apple sorbet:) I have heard of the famous Rogue creamery from Mary and you:)
It looks so fresh! It’s hot and beautiful here,this would be welcomed~
Did you and Mary ever meet?
Monique recently posted..Book Love~
Hi Monique – It’s fun to try something new and I really enjoyed the combination of the cold sorbet and the spicy chili. I’ll definitely make this recipe again and again. Mary and I have not met unfortunately. She was one of the first Oregon bloggers I met when I started blogging almost 4 years ao. She lives in the Eugene area, several hours drive south from Portland. Hopefully one of these days we will.
I can absolutely see this sorbet served at the end of a Mexican meal – or any food that has a kick to it. It sounds refreshing and not too sweet.
ciaochowlinda recently posted..A Pesto Primer
What an intriguing combination of flavors for a sorbet…but if you say it’s good, I KNOW it is good! I already am a facebook fan and would love to win a copy of this marvelous cookbook.
Liz recently posted..Oatmeal and M and M Cookies…for an On-Line Bake Sale and #SundaySupper~
Hi Liz – I know you would enjoy this cookbook. Good luck!
Cathy recently posted..Tomatillo Green Apple Sorbet and a Cookbook Giveaway
Love the green apple and tomatillo flavors in this sorbet. Perfect for the heat wave we’re having in our part of the country + great with Mexican food anytime of the year.
Sam
Sam @ My Carolina Kitchen recently posted..Granita – a flavorful Italian icy dessert made without an ice cream maker
Not sure how I feel about tomatillo in a sorbet, but it sure looks good, and I imagine it would hit the spot after some spicy Mexican food.
Sue/the view from great island recently posted..Pasta with Walnut Sauce
Hi Sue – One of the things I love about cooking is using familiar ingredients in new ways. This is one of those recipes I will make for the occasions when I make a big Mexican dinner. It is the perfect compliment to heavy, spicy Mexican dishes and will be delicious with a cup of coffee and a little cookie of some kind (haven’t decided on that yet). Nobody would guess that their sorbet is made with tomatillos. The apples give a nice sweet fruity taste to the mixture and the jalapenos add a nice kick. As I tell my grandkids, “How would you ever know you like chocolate ice cream unless you tried it.”
I like your page on Facebook!
The sorbet sure sounds different! As for the roasted rabbit, I’d like to offer up the varmints that ate all of the string bean plants in my garden! Let me know when you’re ready for them:@)
Yes, that was my reaction to this combination….but come to think of it, tomatillo have a very mild flavor and would probably work well. And you said you did make anything exotic!
BTW, you could make the mango pickle with other ingredients, and most of the spices I get at a local health food store near me. I can get any amount that I want. The asafedita or hing, you don’t have to use it. I found it at an Asian market. It’s fun trying new spices…and different combinations like you do here!
Lynsdey@TheTinySkillet recently posted..Coconut Oil and Rosemary Mashed Potatoes
I like Wives with Knives on Facebook and am so intrigued by this sorbet. I had to read the title two times to make sure I was seeing things right. And yes, what a great dessert for a Mexican meal. I’d love to win that cookbook. I have two Oregon Cookbooks and love them dearly.
Lea Ann (Cooking on the Ranch) recently posted..Orange Spiced Pork Tacos
Hi Lea Ann – I thought of you when I made this sorbet because I know how much you like spicy food. Cold and spicy is a new sensation for me and I really enjoyed it. It’s fun to try something new.
Cathy recently posted..Tomatillo Green Apple Sorbet and a Cookbook Giveaway
An exotic dessert to have when finishing a meal of Mexican dishes. Spicy and sweet go well together. It is like how well chocolate and chilies go together.
Karen (Back Road Journal) recently posted..Spaghetti Alla Portofino
I hate to admit I’ve never used a tomatillo
I like Wifes with Knives on Facebook. This sounds like a fun cookbook to explore Oregon through cooking.
Yum, Cathy. The shortrib recipe sounds divine…
And the sorbet so unusual. The apple with a touch of heat is such a clever idea. Must be very refreshing on a hot day.
Barbara recently posted..Rhubarb and Almond Crostate
Oregon is on the top of my list to visit and would love the opportunity to cook my way through this cookbook!
I liked Wives with Knives on facebook!
I saw this post on facebook, Cathy, and had to come over to read how you made the Tomatillo Green Apple Sorbet. Such intriguing ingredients. This sounds like a wonderful cookbook!
Pat recently posted..Flushing Meadows Corona Park, Queens
Oh, I am absolutely in LOVE with the flavors in this sorbet – what a refreshing combo! It’s one I’ll have to try, and I bet the hubs will love it, too.
I already LIKE Wives with Knives on Facebook =)…thanks for the chance to win!
Heather @girlichef recently posted..Spaghetti Tacos (Tacos de Fideos) { #SundaySupper }
Well you got me with the Rogue Creamery! what is not to lust after with their Blue. 😉 This should be a great cookbook, Cathy, and as for the recipe, sweet and spicy is always worth a try. The sorbet looks wonderful. PS: hope you are staying cool
Diana recently posted..Saying Goodbye To Robert
Cathy, this is an amazing sounding combination, I love unique recipes like this and if you say it’s good, I totally trust that it’s fabulous!
The Café Sucré Farine recently posted..Israeli Couscous Salad w/ Heirloom Tomatoes & Spinach-Herb Pesto – A Sensational Salad to Announce New Adventures at The Café
Cathy, I was just writing a post about growing tomatillo’s in our garden! This recipe is so unique and unexpected. I will have to give it a try!!
Black Eyed Susans Kitchen recently posted..VIRTUALLY SPEAKING
Tomatillo and green apple….I love the combo.
Angie@Angie’s Recipes recently posted..Bulgur Bell Pepper Salad with Coriander Honey Carrots
Interesting combination of flavors, I bet I’d like it. Different, but it looks absolutely delicious!
Carol @ Always Thyme to Cook recently posted..Oh Fork!
What a intriguing mix for ice cream! I really sounds quite refreshing and summery. The cookbook sounds wonderful, Cathy!
Susan recently posted..Caramlized Onion Toasts and A Night of Gourmet~
Your sorbet sounds intriguing Cathy. I’m sure it must be good, because you wouldn’t post it otherwise. That’s good enough for me! And it certainly is a pretty color.
I am still longing to see more of Oregon that the bust stop in Portland. There are so many foodie stops I can’t wait to visit.
bellini recently posted..Discovering the Okanagan Gelato Trail and A Recipe for Summer Cherries Jubilee
Looks like I already follow you on Facebook:D
bellini recently posted..Discovering the Okanagan Gelato Trail and A Recipe for Summer Cherries Jubilee
I love cookbooks! It looks like you definitely picked a good one and an awesome recipe to share with us.
Rhonda (@diningalone) recently posted..Best Thing I Ever Ate – Salsa
I truly love Oregon. Would love this cookbook. It looks so interesting…all your wonderful state products. Susan
Susan recently posted..A delightful B&B in Medora, North Dakota
I just liked you on Facebook! Love your site!
Amy @ The Savvy Kitchen recently posted..Key Lime Pie Bars
I would love the cookbook! Norm is back in rehab so I’m very frustrted right now.
This sorbet sounds fascinating! I think I might like it and would love this book.
Marilyn recently posted..California Road Trip
I would of never thought to use Tomatillo’s in Sorbert but now that you’ve done it, I’m incredibly curious!
Thanks for the chance to win this awesome book as well.
I would never have thought of this combination. But it does sound appealing. Or maybe it just your beautiful photo that I find so appealing.
I’d love a chance to win this Cookbook.
Thanks Cathy
~Ann
Ann recently posted..Dinner off the Grill
What a great sorbet to serve with Mexican food. This cookbook sounds fabulous!
Sam
Sam @ My Carolina Kitchen recently posted..Granita – a flavorful Italian icy dessert made without an ice cream maker
Very interesting combination! I am intrigued, my mom would probably also like this, she makes lots of foods with tomatillo.
What a mix of flavors! May have to try making it just to experience it.
Amy J recently posted..Back later this week…
I follow you on Facebook as Carolsue Anderson and I’d love to win this cookbook!
Digicats {at} Sbcglobal {dot} Net
i like Wives with Knives on Facebook
I follow you on Facebook as Barbara Palermo and I’d love to win this cookbook!
An unique and delicious sorbet!
Angie@Angie’s Recipes recently posted..Rolled Spelt Flakes Cheddar Crackers
Forgot to add, I’m a Facebook fan. And I can’t wait to try this sorbet. Plus would love to have that cookbook.
Sam
Sam @ My Carolina Kitchen recently posted..Green on Green Salad with Charred Corn, Chicken and Homemade Green Goddess Dressing