Monday, November 17, 2014
green chile apple dutch baby
Ingredients:
4 tablespoons butter
2 firm cooking apples such as Granny Smith, peeled, cored and cut into thin slices
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
4 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon vanilla
1 jalapeño chile, seeds and stems removed, diced
1 tablespoon powdered sugar
Method:
Preheat the oven to 425 degrees. In a 10-inch ovenproof skillet, preferably cast-iron, melt the butter on low heat. Add the apples, sugar, cinnamon and salt and while occasionally stirring, cook the apples until soft, about 10 minutes.
Meanwhile, in a blender add the eggs, milk, flour and vanilla and mix until a smooth batter is formed. When the apples are done, sprinkle on top of them the diced chiles and then pour over the apples the batter. Bake uncovered in the oven for 15 minutes or until it’s puffy and an inserted knife pulls out clean.
Sprinkle with powdered sugar and serve.
Yield: 4-8 servings
Note: You can substitute Hatch green chiles or poblano chiles if you like. Just be sure and roast them under the broiler until black, place in a sealed plastic or paper bag for 15 minutes and then peel before chopping. I’ve also substituted half-and-half and buttermilk for the milk on occasion, with delicious results.
4 tablespoons butter
2 firm cooking apples such as Granny Smith, peeled, cored and cut into thin slices
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
4 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon vanilla
1 jalapeño chile, seeds and stems removed, diced
1 tablespoon powdered sugar
Method:
Preheat the oven to 425 degrees. In a 10-inch ovenproof skillet, preferably cast-iron, melt the butter on low heat. Add the apples, sugar, cinnamon and salt and while occasionally stirring, cook the apples until soft, about 10 minutes.
Meanwhile, in a blender add the eggs, milk, flour and vanilla and mix until a smooth batter is formed. When the apples are done, sprinkle on top of them the diced chiles and then pour over the apples the batter. Bake uncovered in the oven for 15 minutes or until it’s puffy and an inserted knife pulls out clean.
Sprinkle with powdered sugar and serve.
Yield: 4-8 servings
Note: You can substitute Hatch green chiles or poblano chiles if you like. Just be sure and roast them under the broiler until black, place in a sealed plastic or paper bag for 15 minutes and then peel before chopping. I’ve also substituted half-and-half and buttermilk for the milk on occasion, with delicious results.
jalapeno creamed corn
8 ears of corn, shucked or 6 cups frozen corn
2 1/2 cups half and half
1 stick unsalted butter
1 jalapeño, seeded, stemmed, and diced
1 clove garlic, minced
Salt
1 tablespoon granulated sugar (can use more or less, depending on corn sweetness)
Pinch of cayenne
1/4 cup crumbled Cotija cheese or grated Parmesan cheese
Instructions:
If using fresh corn, with a knife remove the kernels from the cob. Place the cobs in a medium pot and pour in the half and half. Turn the heat on low and let the cobs and half and half cook for 15 minutes. Before removing the cobs and discarding, scrape the sides to release any more milky corn essence. If using frozen corn, skip this step, and simply add the half and half to a blender.
Meanwhile, add the butter to a large skillet and turn the heat on low. Once the butter has melted, add the corn kernels, fresh or frozen, the jalapeño, and the garlic. Stirring occasionally, cook the corn for 15 minutes. Add salt to taste.
Remove the kernels from the heat, and place 3/4 of a cup of the kernels in the blender with the half and half. Blend until smooth.
Add the remaining corn kernels, corn puree, sugar, and cayenne either to a large cast-iron skillet or a medium pot. Turn the heat on low, and while stirring occasionally, cook until it’s reduced and thickened, about 20 minutes. Taste and adjust seasonings if needed.
Turn on the broiler and place a rack six inches away from the heating element. If using a cast-iron skillet, sprinkle the Cotija cheese evenly over the creamed corn, place the skillet in the oven, and broil until lightly browned on top, about 1 to 2 minutes.
If instead you’re using a medium pot to cook the creamed corn, lightly grease a 9-inch casserole dish. Pour in the creamed corn, sprinkle the Cotija cheese evenly over the creamed corn, and broil until lightly browned on top, about 1 to 2 minutes.
Serve warm.
Yield:
4 to 6 servings
2 1/2 cups half and half
1 stick unsalted butter
1 jalapeño, seeded, stemmed, and diced
1 clove garlic, minced
Salt
1 tablespoon granulated sugar (can use more or less, depending on corn sweetness)
Pinch of cayenne
1/4 cup crumbled Cotija cheese or grated Parmesan cheese
Instructions:
If using fresh corn, with a knife remove the kernels from the cob. Place the cobs in a medium pot and pour in the half and half. Turn the heat on low and let the cobs and half and half cook for 15 minutes. Before removing the cobs and discarding, scrape the sides to release any more milky corn essence. If using frozen corn, skip this step, and simply add the half and half to a blender.
Meanwhile, add the butter to a large skillet and turn the heat on low. Once the butter has melted, add the corn kernels, fresh or frozen, the jalapeño, and the garlic. Stirring occasionally, cook the corn for 15 minutes. Add salt to taste.
Remove the kernels from the heat, and place 3/4 of a cup of the kernels in the blender with the half and half. Blend until smooth.
Add the remaining corn kernels, corn puree, sugar, and cayenne either to a large cast-iron skillet or a medium pot. Turn the heat on low, and while stirring occasionally, cook until it’s reduced and thickened, about 20 minutes. Taste and adjust seasonings if needed.
Turn on the broiler and place a rack six inches away from the heating element. If using a cast-iron skillet, sprinkle the Cotija cheese evenly over the creamed corn, place the skillet in the oven, and broil until lightly browned on top, about 1 to 2 minutes.
If instead you’re using a medium pot to cook the creamed corn, lightly grease a 9-inch casserole dish. Pour in the creamed corn, sprinkle the Cotija cheese evenly over the creamed corn, and broil until lightly browned on top, about 1 to 2 minutes.
Serve warm.
Yield:
4 to 6 servings
sweet potato chili
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chipped
- 2 teaspoons chili powder
- 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping)
- 1 teaspoon apple cider vinegar
- 2 14-oz. cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1.5 cups cubed sweet potatoes
- 2 cans of beans - black, red, pinto, or a combo
- 1 cup chopped kale
- 1/2 cup corn kernels (frozen is fine)
- a good squeeze of lime
- salt, pepper
- chopped scallions
- tortilla strips - toast 10-15 minutes in the oven
- toasted chiles - toast 1-2 minutes in a 350 oven (or until they curl up)
- toasted pumpkin seeds
- diced avocado w/ a squeeze of lime
topping options:
Instructions
- Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
- Add chili powder, 1/2 the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.
- Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
- Add the kale and corn and simmer for 5-10 more minutes.
- Add a good squeeze of lime. Taste and adjust seasonings - adding more salt and pepper as needed.
- Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.
Notes
If you don't have dried chiles, just add extra spices: ie, more chile powder, cumin and/or coriander... and/or a diced chipotle from a can of chipotles in adobo would be a nice substitution.
I used Muir Glen's fire roasted tomatoes with green chiles, but regular fire roasted tomatoes would be fine. (Diced plain tomatoes, in a pinch, would also work).
This one tastes great (maybe better) the second day - make a big batch and store leftovers in the fridge for 2-3 days, and in the freezer beyond that.
green chile and pinto bean enchiladas
An original by Renee
1# potatoes, 1/4-1/2″ dice – I used yellow Dutch baby potatoes
1-1/2 cups of onions, diced
2-3 cloves of garlic, minced
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 can pinto beans, drained and rinsed
3 cups roasted and diced green chile (like 505), divided use
2-3 cups of Monterey Jack cheese, shredded
24 corn tortillas
sour cream
Fill a large pot with water and bring it to a boil. Add potatoes and cook potatoes until ‘al dente’ (Can you say that for potatoes?). Drain and reserve.
In a large skillet, saute the onions with a bit of oil. When they have softened, add the garlic and saute a minute or so longer. Stir in the spices and cook for a couple more minutes, stirring frequently. Then mix in beans, potatoes and 1/2-1 cup of green chile. Taste and add more chile if desired. (Some batches of chile are hotter than others. So depending on who you are feeding and their spice preferences…). I added 1 cup of chile to this batch. Heat through, stirring occasionally, for about 5 minutes. Then turn off the heat and stir in 1 + cups of cheese.
Preheat the oven to 375. Grease a couple of large baking dishes. Spread some green chile in a shallow, wide plate or bowl. Heat a small skillet, with a little drizzle of oil. Heat the tortillas, one at a time, flipping them over, until pliable. (This is key! Otherwise your tortillas will break when you roll them!) Add more oil as needed during the process.
Immediately turn the tortilla into the green chile and rub the chile all over both sides of the tortilla. Place tortilla in baking dish. Add filling (not too much!) and roll up, placing the seam side down in the dish. Continue with remaining tortillas and filling. Spread additional green chile over top of enchiladas and sprinkle with additional cheese. Bake for 20 minutes or so. Serve with sour cream to cool your mouth!
Option:
You could also omit the green chile in the filling and make Karina’s quickie green chile sauce (and her enchilada recipe is wonderful too!) and pour over the top before baking, then top with cheese. This would be a more traditional style of enchiladas, baked with a sauce.
molten lava cakes for one
center. Perfect as a single chocolate dessert or to share with one other person.
Ingredients
- ¼ cup semi chocolate chips
- 2 tablespoons butter
- 2 teaspoons sugar
- ¼ teaspoon vanilla extract
- 1 egg (room temperature), beaten
- 1 tablespoon flour
- Optional Garnishes: ½ teaspoon confectioners’ sugar for dusting, fresh fruit, and a dollop of whipped cream or vanilla ice cream.
Instructions
- Preheat oven to 400°F.
- Fill a small pot with 1-inch of water. Fit a larger stainless steel or glass bowl on top of the pot to make a double broiler.
- Heat the pot of water on medium-high heat.
- Add the chocolate chips and butter to the stainless bowl. The chocolate will quickly begin to soften and melt.
- Quickly whisk the chips until nearly completely smooth. Turn off the heat and add the sugar and vanilla. Continue to whisk the chocolate until completely smooth.
- Carefully remove the bowl from the hot pot to the counter. Allow the chocolate to cool for 5 minutes, stirring occasionally.
- Whisking continuously, slowly add the egg into the chocolate mixture a teaspoon at a time, incorporating the egg addition each time completely before adding more. You don’t want to add the egg too quickly because the warm chocolate will cook the egg. Continue to do this until the chocolate batter looks smooth.
- Stir in the flour until mixed in.
- Generously spray the bottom and sides of one 4-ounce ramekin or coffee mug. This will help the cake to release from the ramekin after baking.
- Add the batter to the ramekin. It will be about ¾ cup full.
- Bake for 10 minutes. After 10 minutes, the cake will appear to be baked but when touched in the center will feel very soft.
- Remove the cake from the oven and allow it rest on the counter for a minute.
- You can serve the cake in the ramekin or turn it over onto a plate.
- If you gently touch the sides of the cake with your finger, it should pull away from the sides.
- After one minute, cover the ramekin with a serving plate and flip the plate to right side up. Slowly and carefully begin to lift the ramekin off the plate. If it appears the cake is not releasing, lower the ramekin back down to the plate and gently shake the ramekin back and forth and try again. If it still does not release, invert the cake back to the ramekin and use a thin paring knife to release the cake from its side and flip again.
- Dust the lava cake with powdered sugar and dollop with a small spoonful of whipped cream or vanilla ice cream. A small berry and fresh mint leaf also make nice garnishes.
molten choc lava cakes
2
tablespoons butter
8
ounces bittersweet chocolate, coarsely chopped
3/4
cup butter
3
eggs
1/3
cup granulated sugar
1
teaspoon vanilla
1
tablespoon all-purpose flour
Directions
- Preheat oven to 425 degrees F. Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes, or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
- In a heavy small saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
- In a large mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.
- Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.
easy pumpkin muffins
Ingredients
- 1 (18.25 oz) pkg yellow cake mix
- 1 (15 oz) can pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl mix together the cake mix, canned pumpkin, cinnamon, nutmeg and cloves until smooth.
- Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center of one comes out clean.
Notes
- You can substitute 1/4 to 1/2 teaspoon pumpkin spice for the nutmeg and cloves.
smoky shrimp saute
Ingredients
- 4 Tbsp. olive oil
- 4 sliced garlic cloves
- 1 pound large shrimp (peeled and deveined)
- 1/2 tsp. salt plus two pinches
- 1/4 tsp. pepper
- 1 1/4 tsp. smoked paprika
- 1/2 cup dry white wine
- 2 cups diced broccoli
- 1 sliced orange bell pepper
- 1 1/2 cups plus 2 Tbsp. water
- 3 cups cooked quinoa
Directions
Total time: 30 minutes
In a large skillet, heat 3 Tbsp. olive oil over low heat. Add garlic and cook 2 minutes. Add shrimp, season with 1/2 tsp. salt and 1/4 tsp. pepper, and cook, tossing, over medium heat, 30 seconds. Sprinkle with 1 tsp. smoked paprika and cook over medium-high heat, 2 minutes. Transfer to a large bowl. Reduce white wine in skillet; pour over shrimp. To skillet, add 1 Tbsp. olive oil, broccoli, bell pepper, 1/4 tsp. smoked paprika, and a pinch of salt; toss. Add water and cook, covered, over low heat until tender, 3 minutes. Return shrimp to skillet to reheat. Divide quinoa among four plates and top with shrimp sauté.
How to Cook Quinoa: In a saucepan, bring 1 1/2 cups water to a boil. Add 1 cup rinsed quinoa and simmer, covered, until water is absorbed and quinoa is tender, 15 minutes. Fluff with a fork; season with a pinch of salt. Makes 3 cups.
Read more: http://www.oprah.com/food/Smoky-Shrimp-Saute-with-Garlic-Recipe#ixzz3JMjwfWk4
mexican street corn (elote) dip
Yield: 3 cups
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- INGREDIENTS
3 jalapeños, halved and seeded
⅓ cup extra virgin olive oil
5 ears corn, shucked, kernels cut off (set-aside ½ cup of the kernels to use for garnish)
1 large shallot, diced
2 cloves garlic, minced
Salt and pepper to taste
½ cup water
1½ cups sour cream
1½ cups diced tomatoes, divided
1 cup grated Pecorino Romano
Juice from 2 limes
⅛ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
2 tablespoons choppedtarragon, divided
Read more:http://www.tastingtable.com/entry_detail/chefs_recipes/17331/How_to_Make_Mexican_Style_Street_Corn_Dip.htm#ixzz3JMjf6zRI
australian meat pie
Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 1 hour 35 minutes, plus cooling time
Total Time: 2 hours 15 minutes, plus cooling time
Cook Time: 1 hour 35 minutes, plus cooling time
Total Time: 2 hours 15 minutes, plus cooling time
- INGREDIENTS
Canola oil
1¼ pounds ground beef (not lean)
½ cup finely chopped yellow onion
1¼ cups beef stock
¼ cup plus 2 tablespoons ketchup, plus more for serving
1 tablespoon Worcestershire sauce
½ teaspoon dried oregano
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 tablespoon flour, plus more for rolling dough
2 (14-ounce) packages frozen puff pastry dough (such as Dufour), thawed and stored in the fridge until ready to use 8 (5-inch) aluminum pie plates
1 egg
Read more:http://www.tastingtable.com/entry_detail/chefs_recipes/16262/Australian_Meat_Pie.htm#ixzz3JMjVCKy3
crunchy avocado stuffed fritters
INGREDIENTS
- ⅔ C white or black quinoa, rinsed and well drained
- 1⅓ C water
- ¼ C all purpose flour
- ¼ C grated cotija cheese
- ¾ tsp salt
- 4 green onions, white and light green parts only, finely chopped
- ½ bunch parsley
- 1 egg
- 1 egg yolk
- ¾ C canola or grape seed oil, for frying
- 1 ripe, fresh California avocado, seeded, peeled and cut into ½ to ¾ inch dice
- salt, to taste
- ground black pepper, to taste
INSTRUCTIONS
- Place a small, dry saucepan over heat. Add quinoa and toast for roughly 5 minutes, shaking and stirring constantly so the quinoa doesn't scorch. Transfer to a large saucepan and add water. Bring to a boil, reduce to a simmer and cook, covered, until water is absorbed, about 10 minutes. Set aside to cool.
- In a large bowl, combine cooked quinoa, flour, cheese and salt. Add onions, parsley, egg and yolk. Stir thoroughly with a spoon until the mixture has the consistency of soft dough. Chill the dough for 30 minutes
- Heat oil in a large skillet over medium heat.
- In a small mixing bowl, season avocado with salt and pepper to taste and toss gently to coat.
- Using your hands, shape the quinoa into fritters about the size of a walnut (in shell) around a center made of avocado.
- Working in batches, gently slide the fritters into the hot oil. Fry until golden brown, about 3 to 4 minutes, turning as necessary. Drain on paper towels and serve warm.
