Coriander is a spice indigenous to the Mediterranean region, but has sprouted throughout the world for a little over 3,000 years. It dates back far enough to be referenced in the Bible: "Manna was like coriander seed, white" (Exodus 16:31). The seed spread to Europe via the Romans, and now, we have it in New Orleans. Coriander leaves are more commonly known as Cilantro or Chinese Parsley. Anyway you name it, it's good.
Coriander-Basil Sauce
Heat a little olive oil in a small pot, not too hot. Saute basil stems and coriander seeds for about thirty seconds, add chopped shallots, season with salt and sweat for a minute or so. Deglaze with white wine, reduce until desired thickness. Strain into a small sauce pan, add a little butter. Garnish with a cilantro and basil. Total cooking time, about five minutes with the resulting sauce...So Fresh and So Clean.
Heat a little olive oil in a small pot, not too hot. Saute basil stems and coriander seeds for about thirty seconds, add chopped shallots, season with salt and sweat for a minute or so. Deglaze with white wine, reduce until desired thickness. Strain into a small sauce pan, add a little butter. Garnish with a cilantro and basil. Total cooking time, about five minutes with the resulting sauce...So Fresh and So Clean.
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