Reposting: Alexandra’s Kitchen: New Potatoes With Green Harissa (Then Posting What Is Harissa?) June11,2015

New Potatoes with Green Harissa


http://www.alexandracooks.com/
Alexandra’s Kitchen: New Potatoes With Green Harissa.
potatoes with green harissa

Alexandra Posted the following: Copied and pasted from her post:

“I first tasted this combination — potatoes with green harissa — at a potluck a few weeks ago, and I’ve been making it ever since. What I love about the harissa is its adaptability: I’ve made it with mint and cilantro, mint and thai basil, basil alone, etc. I’ve used lemon, lime, vinegar. I’ve used a whole jalapeno. I’ve made it without a chili all together. Sometimes I use cumin, sometimes I don’t. It doesn’t matter.

The upshot of puréeing herbs with garlic, olive oil and some sort of acid is a sharp, vibrant sauce fit for dressing up any boiled root vegetable, uniting disparate ingredients in a grain bowl, or drizzling over roast chicken or grilled fish.

Essentially, this harissa is a spicy, cheese- and nut-free pesto, a sauce to have on hand all summer long.”
Taken directly from Alexandra’s Post.

From Sarah: That got my attention. For a number of reasons.
First Off: It looks delightful. Really good. I love new potatoes. I love pesto.  (With Nuts and cheese).
I’d never heard of green Harissa. Only the RED Spicy one.
So I did what I usually do and researched :
HARISSA, PESTO, GREEN HARISSA.

WHAT IS HARISSA?

From the Initial Google Search Copied and Pasted Sections.

Harissa
Food

Harissa in a jar - Stone-soup/Flickr
From Sarah: Once again I copied and pasted The Following:

“Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.”
http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm
From : About Food.
From Sarah: Copied and pasted the following:
“For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies”
From About Food :http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm
From Sarah :
Since this post was originally about GREEN HARISSA :
Bon Appétit Logohttp://www.bonappetit.com/recipe/green-harissa-2
Green Harissa

Green Harissa Recipe

“Harissa is typically made with hot chiles and served with couscous. This herb-based spin is great with roasted vegetables, or as a rub for fish.”
From Sarah : I Published this and as usual realized I have forgotten something.
Pesto…. The kind I am use to.

Pesto Wikipedia:
From Sarah: Copies and Pasted :

Pesto

  • Pesto is a sauce originating in Genoa in the Liguria region of northern Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano-Reggiano, and Fiore Sardo. Wikipedia

  • “Pesto is a sauce originating in Genoa in the Liguria region of northern Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano-Reggiano, and Fiore Sardo. Wikipedia
    From Sarah: Yep, That is what I am Use to.  I like to add crushed tomatoes to mine and use it on bruschetta.
    That should do it for this post. I could go on and on and find other recipes and information.
    Later: Sarah

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