Cooking the Books

Thursday, September 7, 2006

Stuffed Anaheim Chiles

6 Anaheim Chiles
1 can pinto beans, drained and rinsed
1 1/2 cups cooked rice (See note)
1 small can diced green chiles
1/3 small onion
4 garlic cloves, minced
1 can diced tomatoes, drained (reserve some liquid)
1/2 teaspoon ground cumin
1 cup shredded cheese, divided (may use vegan cheese if desired)
Salt and pepper
Chopped tomato, green onions, or black olives (optional) for garnish

Bring a pot of water to a rolling boil. In the meantime, slice chiles from the stem to about 1/2" from the tip on one side only. Immerse in the boiling water for 4 1/2 to 5 minutes, lifting out with tongs and placing in a bowl of ice water to stop the cooking. Once the chiles are cool, use a spoon to scrape out the veins and seeds.

In a medium bowl, combine the rest of the ingredients, using only half the cheese. (Reserve the rest.) Stuff the chiles with the mixture and arrange in a baking dish sprayed with cooking spray. Top with the remaining cheese. Bake at 350 degrees for approximately 30 minutes, or until cheese is browned.

Note: I cooked brown basmati rice, substituting salsa for half the water, to use in this recipe

Friday, September 1, 2006

Warm Roasted Vegetable Salad with Arugula

3/4 pound small red potatoes
1/2 pound small eggplant
1/2 large red bell pepper
1 medium onion
1/4 cup plus 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons grainy mustard
1 1/2 tablespoons white wine vinegar
2 cups arugula

Heat oven to 450 degrees (I use convection roast). Cut potatoes, eggplant, bell pepper, and onion into 1" chunks. Toss with oi and roast until browned and crispy, approximately 25 minutes.

Meanwhile, whisk olive oil, mustard, vinegar, and salt and pepper to taste in a small bowl.

When vegetables are done, toss them with torn arugula in a large bowl. Pour approximately 1/4 of the dressing over the vegetables (reserve the rest for another use, or pass at the table). Serve immediately.

Serves 2 as a light dinner.

Parmesan Artichoke Potato Casserole

Parmesan Artichoke Potato Casserole
From Marjorie Graham, Skaneateles, NY

5 russet potatoes
2 cups Parmesan cheese
1- 14 oz, can artichoke hearts, drained & chopped into small pieces
2 cups mayonnaise
8 oz. cream cheese
5 tsp. minced garlic
salt & pepper to taste
1/4 cup each Parmesan cheese & bread crumbs, mixed
paprika

Peel potatoes, cube & boil until tender.
Put potatoes through a potato ricer.
Mix potatoes with artichokes & rest of ingredients through salt & pepper.
Place into greased casserole & sprinkle with bread crumb mixture, then top with paprika.
Bake at 350 for 30 minutes & garnish with minced parsley.

Monday, January 30, 2006

Somewhat Tarascan Bean Soup

1 pound plum tomatoes, halved
3 tablespoons extra-virgin olive oil
1/2 white onion, thinly sliced
2 garlic cloves, minced
4 cups cooked cranberry beans in their broth
3 to 4 cups vegetable broth (my modification; the original calls for chicken broth)
1 teaspoon dried Mexican oregano
Salt

Safflower oil for frying
2 day-old corn tortillas, cut into thin strips
2 ancho chiles, seeded and cut into narrow strips
1/2 cup queso fresco or other mild, moist white cheese
Sour cream for serving
Fresh cilantro leaves for serving

Line a large, heavy skillet with aluminum foil. Set over medium-high heat. Put the tomatoes cut side down in the pan and cook, turning occasionally with tongs, until blackened and soft, 10 to 15 minutes. Remove the tomatoes from the pan and chop. Set aside.

Remove the foil from the skillet and discard. In the skillet over medium-high heat, warm the olive oil. Add the onion, garlic, and tomatoes and saute until soft, about 10 minutes. Let cool slightly. Put the vegetables into a blender and blend until smooth. Transfer to a soup pot.

Puree the beans and their broth in the blender, adding some of the broth if necessary to keep the blades moving. Transfer to the put. Bring to a simmer and cook, stirring occasionally, for about 5 minutes.

Add the broth and oregano and season with salt. Cook for 10 minutes to allow the flavors to blend.

Meanwhile, pour the safflower oil to a depth of about 1/2 inch into a small, heavy skillet. Set over medium-high heat and heat the oil until it is shimmering. Fry the tortilla strips, turning with tongs, until crisp and medium brown, 2 to 3 minutes. Remove to paper towels to drain. Fry the ancho chile strips until they puff up and emit a spicy aroma, 2 or 3 seconds. Remove quickly as they can become bitter if overcooked.

Put a little cheese, a few chile strips, and some tortilla strips in each warmed bowl. Pour in the hot soup. Pass the sour cream and cilantro at the table for garnishing the soup.

(My notes: I combined the cooked onions, garlic, and tomatoes with the beans and used an immersion blender on them. It worked perfectly with MUCH less mess than dragging out a blender or food processer.)

This soup was discussed here.