A trio of starters, episode II

I just finished reading Saint Maybe by Anne Tyler,* which is about a quirky family (aren't we all?) in Baltimore. One of the family's traditions was to celebrate Christmas with a dinner consisting entirely of hors d'oeuvres. That reminded me of 2015, when we kicked off our Christmas dinner with a trio of starters. Christmas is three months off, but I do have three appetizer recipes I've been meaning to post, and the first two won't really keep until Christmas anyway, because they're seasonal. They're all really good, but I like the first one best because I used tomatillos picked fresh from Mom's garden. It's very similar to the first tomatillo salsa I posted, but improved by a better technique and the addition of avocados, which pair well with tomatillos.

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*Anne Tyler was way ahead of her time. There is a character referred to as "Rita the Clutter Counselor"in Saint Maybe, which was published in 1991, when Marie Kondo was only seven years old.

Tomatillo Avocado Salsa

Adapted from At Home in the Whole Food Kitchen (2014) by Amy Chaplin

Time from start to finish: 30 minutes

To chop the cilantro, start at the stem end and cut off the first two inches of the stems. Then chop your way up toward and through the leaves, making the cuts ⅛-inch apart and using your free hand to keep the leaves close together as you chop.

1 pound (~10 medium) tomatillos, husks removed
¼ cup (~30 grams) minced white onion
2 medium garlic cloves
1 medium jalapeño, ribs and seeds removed and coarsely chopped
½ teaspoon fine sea salt
½ cup (~40 grams) chopped cilantro (see note)
2 ripe but firm avocados, diced
1 tablespoon (15 grams) freshly squeezed lime juice

   1. Fill a 3-quart saucepan half full with water, and bring to a boil. Boil the tomatillos for 5 minutes. Drain, then rinse under cold water. Set aside to drain and cool for at least 5 minutes.
    2. Meanwhile, rinse the minced onion under cold water in a fine-mesh strainer. Set aside to drain.
    3. Place the unpeeled garlic cloves in a small bowl. Microwave on high power until warm, 15 to 20 seconds. Peel the garlic, then place in a blender. Add the tomatillos, jalapeño, and salt. Blend on high speed until smooth. Add the cilantro and pulse a few times.
    4. Pour the mixture into a serving bowl. Stir in the drained onion, avocado, and lime juice. Taste for salt. Serve with tortilla chips or corn dippers.

Blistered Shishito Peppers

Adapted from Cook’s Illustrated (March/April 2018)

Time from start to finish: ~10 minutes

1½ to 2 tablespoons neutral-flavored oil, such as grapeseed or sunflower
6 ounces shishito peppers
scant ½ teaspoon Diamond Crystal kosher salt

Heat the oil in a heavy 12-inch skillet (not nonstick) over medium heat until very hot and shimmering. Carefully add the peppers to the hot oil in a single layer and cook, without stirring, until the skins are blistered, about 3 or 4 minutes. Using tongs, flip the peppers and cook, without stirring, until blistered on the other side, about 3 or 4 minutes more. Transfer to a medium bowl, and toss with the salt. Serve promptly. Serves 2 or 3 as an appetizer.

Chipotle Cashew Dip

Adapted from Linda Spiker via The Organic Kitchen

Time from start to finish: 10 minutes (plus 2 hours soaking time for the cashews)

1 medium garlic clove, unpeeled
130 grams (~1 cup) raw whole cashews, soaked in water to cover for at least 2 hours and drained
¼ cup (60 grams) water, more as needed
1½ tablespoons (22 grams) freshly squeezed lime juice
1 tablespoon (13 grams) olive oil
1 chipotle pepper in adobo sauce (~15 grams)
a few pinches of Diamond Crystal kosher salt

    1. Place the unpeeled garlic clove in a small bowl. Microwave on high power until warm, 15 to 20 seconds. Peel garlic, then place in the work bowl of a food processor fitted with the metal “s” blade or, preferably, the blender cup of a NutriBullet or other personal blender.
    2. Add the remaining ingredients. Process until smooth. If needed, add more water 1 tablespoon at a time to achieve the consistency you want. Taste and decide if the dip needs more lime, salt, or chipotle. Serve with tortilla chips or corn dippers.