This is delicious over grilled chicken. I am going to try some on fried fish tonight.
3 fresh Poblano Peppers
2-3 teas oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 cup milk
4 Tbls butter
1 Tbls flour
1 cup Mexican Crema (directions below--MAKE at least 3 hours ahead)
Salt to taste
Roast the poblanos over an open fire, until the skins are blackened (or roast in oven)
When roasted, place in zip lock baggy for several minutes until the skins loosen up for easy peeling.
Remove seeds and the stem, Rough chop and place in a blender.
Heat oil in a medium size pan, saute the onions and garlic until tender. Add to the blender along with the 1/2 cup milk. Pulse.
Wipe out the pan and melt the butter...add the flour and brown lightly, stirring constantly. Lower the heat and pour in the poblano puree mixture and stir until smooth. Add the Mexican Crema, stir constantly until it's bubbly and beginning to thicken. Remove from heat and add salt to taste.
Mexican Crema:
In a large bowl combine 1 cup heavy cream, 1 cup sour cream and 1 teaspoon salt. Whisk until smooth. Cover and let sit at room temperature for 3 hours. Transfer to serving bowl and enjoy or place in refrigerator until ready to use. The crema will last as long as the sour cream that is used, so pay attention to the expiration date on the sour cream container. Let come to room temperature before eating. Makes about 2 cups.
Monday, November 21, 2016
Saturday, November 5, 2016
ASPARAGUS GRUYERE TART
Makes a elegant looking appetizer or side dish.
1 sheet frozen puff pastry
2 cups (5.5 oz Gruyere cheese, shredded
1.5 lbs medium or thick asparagus
1 tbls olive oil
salt and pepper
Preheat oven to 400 degrees. on a floured surface, roll the pastry into a 16x10" rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, light score pastry dough 1" in from the edges to mark a rectangle. Using a fork pierce dough inside the marking and 1/2" intervals. bake until golden, about 15 minutes.
Remove pastry shell from oven and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20-25 minutes.
1 sheet frozen puff pastry
2 cups (5.5 oz Gruyere cheese, shredded
1.5 lbs medium or thick asparagus
1 tbls olive oil
salt and pepper
Preheat oven to 400 degrees. on a floured surface, roll the pastry into a 16x10" rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, light score pastry dough 1" in from the edges to mark a rectangle. Using a fork pierce dough inside the marking and 1/2" intervals. bake until golden, about 15 minutes.
Remove pastry shell from oven and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20-25 minutes.
Zoodles with Creamy Avocado Pesto
So delish!
Zucchini, spiralized
1 tbls olive oil
Sauce:
ripe avocado
1 cup basil (or spinach leaves)
2 cloves garlic
1/4 cup pine nuts (or walnuts)
2 tbls lemon juice
salt, cracked black pepper to taste
3 Tbls olive oil
Spiralized zucchini and set aside on paper towel to soak up excess water.
Put the sauce ingredients (except olive oil) in a food processor and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cook for only a minute or 2. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with salt and pepper and a little Parmesan.
Zucchini, spiralized
1 tbls olive oil
Sauce:
ripe avocado
1 cup basil (or spinach leaves)
2 cloves garlic
1/4 cup pine nuts (or walnuts)
2 tbls lemon juice
salt, cracked black pepper to taste
3 Tbls olive oil
Spiralized zucchini and set aside on paper towel to soak up excess water.
Put the sauce ingredients (except olive oil) in a food processor and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cook for only a minute or 2. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with salt and pepper and a little Parmesan.
ROASTED CAULIFLOWER, TOMATO & GOAT CHEESE CASSEROLE
This can be a side dish OR a meal in itself! Super easy to make and SO DELISH!
1 medium-size head of cauliflower
3 Tbls olive oil, divided
salt & pepper to taste
1 small onion, finely chopped
1 garlic clove, minced
1 teas thyme
1 14.5 oz can diced tomatoes
1/4 teas coriander
a pinch of red pepper flakes
a pinch of ground cinnamon
2 large eggs
1/4 cup (3 oz) CRUMBLED goat cheese (it's drier than the stick)
2 Tbls freshly chopped parsley
Preheat oven to 450 degrees with the rack in the middle of the oven. Line a baking sheet with foil. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut cauliflower into 1/2" thick slices. Toss all of it with 2 Tbls olive oil, salt & pepper. Spread in an even layer on the baking sheet. Roast in oven 20 minutes, flipping the biggest slices after 10 minutes, until it is nicely browned. Remove from oven and transfer to a large bowl, chopping some of the biggest slices.
In the meantime, heat remaining tablespoon of olive oil in a large pan over medium heat. Add onions, generous pinch of salt and saute for 5 minutes until softened. Add garlic and thyme and cook until fragrant--about a minute. Add tomatoes, coriander, red pepper flakes and cinnamon, salt & pepper and bring to a simmer. Cover with a lid and cook over low heat for 15 minutes, until the sauce is fragrant. Add to bowl with the cauliflower and stir everything together. Rub a medium-large baking dish with olive oil and scrape cauliflower mixture into it.
In a small bowl beat eggs, then add goat cheese and beat together well. Pour over cauliflower mixture. Bake in the oven for 30 minutes, until top is beginning to brown. Remove from oven and allow to sit for 5-10 minutes, sprinkle with chopped parsley and serve.
1 medium-size head of cauliflower
3 Tbls olive oil, divided
salt & pepper to taste
1 small onion, finely chopped
1 garlic clove, minced
1 teas thyme
1 14.5 oz can diced tomatoes
1/4 teas coriander
a pinch of red pepper flakes
a pinch of ground cinnamon
2 large eggs
1/4 cup (3 oz) CRUMBLED goat cheese (it's drier than the stick)
2 Tbls freshly chopped parsley
Preheat oven to 450 degrees with the rack in the middle of the oven. Line a baking sheet with foil. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut cauliflower into 1/2" thick slices. Toss all of it with 2 Tbls olive oil, salt & pepper. Spread in an even layer on the baking sheet. Roast in oven 20 minutes, flipping the biggest slices after 10 minutes, until it is nicely browned. Remove from oven and transfer to a large bowl, chopping some of the biggest slices.
In the meantime, heat remaining tablespoon of olive oil in a large pan over medium heat. Add onions, generous pinch of salt and saute for 5 minutes until softened. Add garlic and thyme and cook until fragrant--about a minute. Add tomatoes, coriander, red pepper flakes and cinnamon, salt & pepper and bring to a simmer. Cover with a lid and cook over low heat for 15 minutes, until the sauce is fragrant. Add to bowl with the cauliflower and stir everything together. Rub a medium-large baking dish with olive oil and scrape cauliflower mixture into it.
In a small bowl beat eggs, then add goat cheese and beat together well. Pour over cauliflower mixture. Bake in the oven for 30 minutes, until top is beginning to brown. Remove from oven and allow to sit for 5-10 minutes, sprinkle with chopped parsley and serve.
Subscribe to:
Comments (Atom)