Creamy Poblano Soup

A Pati Jinich Recipe - 6 Servings

INGREDIENTS:

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 cups white onion, chopped
• 5 to 6 poblano peppers, roasted/sweated, peeled, seeded and diced
• 2 cups corn kernels, fresh or thawed
• 1/2 teaspoon kosher or coarse sea salt, or to taste
• Freshly ground pepper to taste
• 3 cups chicken broth
• 1 cup milk
• Queso fresco, crumbled (optional)

DIRECTIONS:

1. Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
2. Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
3. Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
4. Reduce the heat to low, wait for about a minute, and gently pour in the milk.
5. Heat the soup through, for about 6 to 8 minutes, and serve. 
6. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Cauliflower Chowder

via Dam Delicious - Serves 6

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. 
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
4. Whisk in flour until lightly browned, about 1 minute. 
5. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
6. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
7. Serve immediately, garnished with bacon and parsley, if desired.

Slow Cooker Potato and Corn Chowder

modified from: Damn Delicious / 8 Servings

INGREDIENTS:

• 24 ounces red potato, diced small
• 1 onion, diced small
• 1 (16-ounce) package frozen corn
•  tablespoons all-purpose flour
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream

DIRECTIONS:

1. Place potatoes and corn into a 6-qt slow cooker. 
2. Stir in flour and gently toss to combine. 
3. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. Stir in butter and heavy cream.
6. Serve immediately.

Roasted Shishito Peppers - Serves 2-3

Roasted Shishito Peppers - Serves 2-3

INGREDIENTS:

• Medium bowl-ful of shishito peppers (maybe 2 to 3 cups)
• 1/2 Tbsp Olive Oil (or sesame, or avocado, or whatever you want to taste)
• 1/2 tsp Sea salt

DIRECTIONS:

1. Pre-heat oven to 450 deg F (415 deg F Convection Oven, Roast function) 
2. Coat the peppers in oil in a bowl. Spread out on a baking sheet.
3. Sprinkle salt over peppers in the baking sheet
4. Roast for 12-15 minutes or until they are blistered to your liking. Flip once if desired.
5. Serve immediately

Carbonada en Calabaza

Serves 6 - 8 

Ingredients

• 6 Acorn Square or 1 large pumpkin (10 to 12-inch diameter)
• 1.5 lbs stew beef , cubed (chuck works well)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 small sweet potatoes, peeled and cut into 1-inch cubes
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 2 Roma tomatoes, chopped
• 2 ears corn on the cob, cut into 6-8 round segments
• 1/2 cup dried apricots (or Peach), quarter (not too small)
• 2 teaspoons dried oregano
• 2 bay leaves
• 8 cups beef broth
• vegetable oil
• Parmigiano-Reggiano (grated)
• Salt and Pepper to taste

Instructions

Prepare the squash/pumpkin:

1. Preheat the oven to 375°F 
2. Meanwhile, Cut the top of the squash/pumpkin. 
3. Remove the strings and seeds
4. Brush the cut edges with vegetable oil
5. Roast the oven for about 45 minutes
6. Thoughts: once roasted, consider removing and setting aside  about 1/2 of the meat with each squash/pumpkin (goal: allow more room for the stew and lessen the amount of squash for the diner). Set aside scooped meat for another dish or to add to base.  

Preparation of the soup:

1. Add about 2 tablespoons vegetable oil to a large pot over high heat
2. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning
3. Reduce the heat, then add the onions and garlic
4. Once translucent, add the peppers and continue cooking for about five minutes
5. Add on the potatoes, tomatoes, corn, apricot, oregano, and bay leaves
6. Cover with 8 cups of broth
7. Simmer gently until the vegetables are just tender – about 30 minutes
8. Season to taste
9. Ladle into the squash/pumpkin in the oven and bake 30 more minutes to finish cooking
10. Sprinkle Parmigiano-Reggiano and pop into oven until melted / golden brown
11. Serve hot, on a chilly day

Pickled Red Onions

Pickled Red Onions - yields: 1 ½ cups
by: Mollie Katzen September 2013 Heart of the Plate

INGREDIENTS:

• 1 large red onion (3/4 pound)
• 3 tablespoons vinegar (cider, red or white wine, or balsamic)
• 1-2 teaspoons agave nectar, light-colored honey, or sugar
• 1/4 teaspoon salt

DIRECTIONS:

1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.

Coconut-Mango Rice Noodle Salad

Coconut-Mango Rice Noodle Salad - yields 3 or 4
by: Mollie Katzen September 2013 Heart of the Plate

INGREDIENTS:

• 2 tablespoons fresh lime juice
• 1/4 teaspoon minced or crushed garlic
• Up to 2 teaspoons agave nectar or sugar
• 1/2 teaspoon salt
• 2 tablespoons grapeseed or peanut oil
• 3/4 cup reduced-fat coconut milk (half a 14- to 15-ounce can)
• 3 cups water
• 4 ounces medium-thin rice noodles
• 1/3 pound slender green beans, trimmed and halved either lengthwise or crosswise
• 1/2 cup Pickled Red Onions (see recipe on blog)
• 1 small (6-inch) cucumber (peeled if the skin is bitter), diced
• 1 medium carrot, coarsely grated
• 1 ripe, sweet mango, peeled, pitted, and cut into 1/2-inch dice, or 1 heaping cup diced defrosted frozen mango
• 1 Jalapeno minced
• About 10 fresh mint leaves, cut into thin strips
• 1 cup lightly toasted cashews, chopped or whole

DIRECTIONS:

1. Combine the lime juice, garlic, agave or sugar, and salt in a large bowl and whisk to blend. Keep whisking as you drizzle in the oil until it is completely incorporated; set aside.
2. Place a colander on a plate next to the stove and have a pair of tongs or a spider skimmer handy.
3. Combine the coconut milk and water in a medium saucepan and bring to a boil. Add the noodles and cook for exactly 3 minutes (best to use a timer). Use the skimmer or tongs to lift them out (leaving the pot on the heat) and transfer them to the colander. (They will be noticeably al dente.) Shake the colander over the plate to drain and dry the noodles, then transfer them directly to the marinade in the bowl. Turn and lift with tongs and/or a fork to get them coated.
4. Return the colander to the plate (emptied of any water) near the stove. Add the green beans to the simmering water-coconut milk mixture. Cook them for about 5 minutes, or until just tender. Use the skimmer or tongs to lift them into the colander to drain. You can save the coconut broth to make a little soup snack for yourself.
5. Add the green beans (it's OK if they're still hot) along with the Pickled Red Onions to the noodle mixture, mixing gently until combined. (Use a fork to grab the onions, leaving their liquid behind.)
6. Let the salad cool to room temperature, then add the cucumber and carrot. Cover and chill until serving time; the optimal marinating-chilling time is about 2 hours.
7. Stir in the mango, mint, and most of the cashews shortly before serving. Serve topped with the remaining cashews and any combination of the Enhancements.

Optional Enhancements

Touch of lime zest mixed in to give it more zing * Lime wedges * Toasted unsweetened coconut on top * Minced fresh basil (regular or Thai) and/or cilantro on top * Chili paste or Sriracha on the side

Little Soup Snack

Don't discard any left over coconut-graced cooking liquid. Instead, make it into a cook's snack by adding tiny touches of lime juice, sugar, salt, and garlic, and a torn basil leaf. Sip happily while finishing the recipe.

Mexican Street Tacos

Mexican Street Tacos - yields 6
by: Damn Delicious

INGREDIENTS:

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
• 12 mini flour tortillas, warmed
• 3/4 cup diced red onion
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired.
4. Serve steak in tortillas, topped with onion, cilantro and lime.

Jamaican Jerk Salmon and Mango Pineapple Salsa

Jamaican Jerk Salmon and Mango Pineapple Salsa - Makes 4 servings
by: Marge Perry SELF APRIL 2011

INGREDIENTS:

• 2 mangoes, peeled and diced
• 1/2 pineapple, cored and diced
• 1 cup rinsed and drained canned black beans
• 3/4 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 3/4 teaspoon salt, divided
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• 4 salmon fillets (5 ounces each), skin on
• 1 teaspoon olive oil

DIRECTIONS:

1. Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. 
2. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. 
3. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. 
4. Serve with salsa.

Chickpea & Brown Rice Salad with Cherries - Serves 8

WashingtonPost

INGREDIENTS:

• 3.5 cups home-cooked or no-salt-added canned chickpeas, rinsed & drained from 15 oz can (or save water for the aquafaba)
• 1 cup dry chickpeas = 3 cups cooked
• Refer to HUMMUS recipe on how to cook chickpeas
• 4 cups cooked brown rice, warmed (About 1.5 scoops dry into rice cooker)
• 64 fresh cherries (about 18 oz), pitted & quartered
• 4 scallions, trimmed & chopped (about 1/2 cup)
• 1/4 cup lightly packed chopped fresh basil leaves
• 4 oz goat cheese, crumbled or in pinches
• 6 Tbsp extra-virgin olive oil
• 4 tbsp white balsamic vinegar (may substitute sherry vinegar or white wine)
• 1 tsp kosher salt, or more as needed
• 1/2 tsp freshly ground black pepper, or more as needed

DIRECTIONS:

Combine the brown rice, scallions, basil, oil, vinegar, salt, pepper, cherries and chickpeas in a mixing bowl, stirring to incorporate. Taste, and add more salt and pepper, as needed.

Divide among individual bowls, sprinkle each evenly with the goat cheese, and serve.

Almond Gazpacho with Cherries or Grapes - Serves 4

WashingtonPost - Joe Yonan

INGREDIENTS:

• Approx 5 oz day-old country bread, crusts removed and discarded, cubed
• 1 cup slivered almonds
• 2 medium garlic cloves, chopped
• 1/2 tsp kosher salt, or more as needed
• 1.5 cups cold water, or more as needed
• 1/3 cup extra-virgin olive oil
• 1.5 tbsp sherry vinegar, preferably aged, more as needed
• 2 cups lightly-packed baby lettuces, preferably different colors
• 1 cup grapes, OR sweet cherries (pitted and halved), OR cantaloupes and honeydew, for serving
• 1/2 cup chive blossoms or other edible flowers, broken into petals
• Chives, for garnish
• 1/4 cup sliced almonds, toasted, for serving

DIRECTIONS

1) Place the bread in a large mixing bowl and add enough cold water to cover. Let soak for 5 to 10 minutes. Drain the bread, squeezing out the excess liquid, then crumble the soaked bread into a blender.

2) Add the almonds, garlic, salt and 1 cup water to the blender and puree until a smooth paste forms. With the blender running at the highest speed, drizzle the olive oil through the feed tube until emulsified. Add the vinegar and remaining 1/2 cup water, blend briefly, and check the consistency: It should be that of very thick cream or very thin mayonnaise. Add more water, if needed, to thin it out slightly. Taste for seasoning, and add more vinegar and/or salt as needed.

3) Transfer the soup to a pitcher. It will be delicious if you serve immediately, but if you have time, refrigerate it, covered, for at least 2 hours to allow the flavors to develop

4) To serve, pile small heaps of the lettuce in the middle of six soup bowls and top each with flower petals, cherries and a sprinkle of the toasted almonds. Bring the pitcher to the table and pour the soup around the garnish in each bowl.

NOTE: Toast the almonds (meant for garnish) in a small dry skillet over medium heat until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.

Pomegranate Short Ribs and Queso Fresco Guacamole Tacos

A Pati Jinich Recipe | https://patijinich.com/pomegranate-short-rib-tacos/

Ingredients:

• 2 pounds country-style boneless pork short ribs
• 1 teaspoon kosher or coarse sea salt, divided, or to taste
• Freshly ground pepper to taste
• 4 tablespoons canola or safflower oil, divided
• 1 cup white onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 cups pomegranate juice
• 1 1/2 cups Stock (or try red wine)
• 1 teaspoon dried rosemary, crushed
• 
  
• 1 tablespoon shallot, finely chopped
• 1 tablespoon fresh ginger, finely chopped (okay to use less as desired i.e., 2 teaspoons)
• 1 whole jalapeño, or to taste, finely chopped
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon olive oil
• 3 large ripe avocados, halved, pitted, meat scooped out and diced
• 1/2 cup queso fresco, crumbled or diced, divided
• 1/2 cup pomegranate seeds, divided
• 
  
• corn tortillas
• 1 tablespoon fresh mint, coarsely chopped, to garnish

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Season the short ribs with 1/2 teaspoon of the salt and pepper to taste.
• Heat 3 tablespoons oil in an ovenproof casserole over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. If necessary, do it in batches. Remove the meat from the casserole and place in a bowl.
• Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. 
• Add the garlic and cook for another minute, until fragrant and lightly browned. 
• Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.
• Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.
• Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat comes falls apart when pulled with a fork, and the liquid has thickened considerably. 
• Remove from the oven. Using a couple forks, shred the meat finely into small bite size chunks and let it sit in the sauce.

Guacamole

• In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and remaining 1/2 teaspoon salt. Incorporate the avocado and gently mash with a fork until well combined. 

Serving

• Add half of the cheese and pomegranate seeds and toss well. Reserve.
• Heat the corn tortillas on a comal, griddle or skillet set over medium heat, until completely heated through and pliable.
• Assemble tacos with the guacamole and the braised ribs, garnish with the remaining cheese and chopped mint.

Chocolate Glazed Chocolate Tart - 8 to 10 servings

From: https://www.epicurious.com/recipes/food/views/chocolate-glazed-chocolate-tart-243610

EQUIPMENT

·        9-inch round fluted tart pan (1 inch deep)

·        food processor

INGREDIENTS 

For crust:

·        9 chocolate graham crackers (5" x 2.25", and NOT the chocolate-covered kind), finely ground; yields about 1 cup

·        5 Tbsp unsalted butter, melted

·        1/4 cup sugar

For filling:

·        1 1/4 cups heavy cream

·        9 oz bittersweet chocolate (not more than 65% cacao if marked), chopped

·        2 large eggs

·        1 tsp pure vanilla extract

·        1/4 tsp salt

For glaze:

·        2 Tbsp heavy cream

·        1 3/4 ounces bittersweet chocolate, finely chopped

·        1 tsp light corn syrup

·        1 Tbsp warm water

DIRECTIONS

Make Crust:

       

1. Preheat oven to 350°F with rack in middle.

2. Process the graham crackers and sugar, then drizzle in the melted butter; thoroughly combine. 

3. Press evenly onto bottom and 3/4 inch up the side of tart pan. 

4. Bake until firm, about 10 minutes. Cool on a cooling rack 15 to 20 minutes

Make Filling:

1. Place chocolate in a bowl.

2. Bring cream to a boil, then pour over the chocolate and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

3. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes (center will continue to set as tart cools). 

4. Cool completely in pan on rack, about 1 hour.

Make Glaze:

1. Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

2. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note:

Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

Sanborns’ Swiss Chicken Enchiladas - 6 to 8 Servings

From: https://patijinich.com/sanborns-swiss-chicken-enchiladas/

Ingredients:

• 1 1/2 pounds tomatillos, husked, scrubbed and rinsed, and quartered
• 2 garlic cloves, peeled
• 1/2 cup coarsely chopped white onion
• 1 to 2 serrano chiles, stemmed, seeding optional
• 1 1/2 cups coarsely chopped cilantro leaves, and upper part of stems
• 1 teaspoon kosher or sea salt, or to taste
• 1/4 cup water
• 1 tablespoon canola or safflower oil
• 1 cup chicken broth, or vegetable broth, or water, homemade or store-bought
• 1 cup Mexican style cream, Latin-style cream, or heavy cream
• 12 corn tortillas
• 3 cups shredded cooked chicken
• 3 cups Oaxaca or Muenster cheese, grated

Instructions:

1. In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
2. Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
3. Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
4. Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
5. Preheat the oven to 400 degrees Fahrenheit.
6. Pour about 1 cup of the cooked salsa verde into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
7. Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.

Rosemary Goat Cheese Biscuits - Makes approx 50 small to medium

Adapted from Rioja restaurant in Denver

Ingredients:

• 5 cups flour (plus more for dusting)
• 2 Tbsp baking powder
• 1 tsp kosher salt
• 1/4 cup sugar
• 1 1/2 Tbsp chopped fresh rosemary
• 3/4 cups butter (or 1.5 sticks), diced, very cold
• 8 oz goat cheese, crumbled small
• 1 1/4 cups buttermilk
• 3/4 cups whole milk (alternative milk works, we use Almond Milk)
• 1 egg yolk, whisked with fork in small bowl
• Sea salt, for sprinkling

Instructions:

1. In a large bowl, mix together the dry ingredients, including the rosemary.
2. Add the diced cold butter, rubbing it into the flour with your hands until it is in pea-sized specks.  Do the same with the goat cheese. 
3. Add the buttermilk and milk all at once, mixing until JUST enough for the dough to come together.  Do not overmix.
4. Preheat oven to 400 degrees (if using a split oven, recommend the upper half)
5. Turn the dough out onto a lightly floured work surface and roll it out about 1" thick. Make a 3-fold by turning the two outside edges into the center (like a tri-fold on a business letter).  Then fold that in half.
6. Roll out again to 1" thick, repeat the three-fold of the dough.
7. Roll out once more, but about 1/2" thick (at 6300 ft elev) to 3/4" thick.
8. Use a 2" to 2.5" cutter to cut the biscuits. Don't toss the scraps; just refold and re-roll and re-cut as necessary.
9. Optional: Use an airbake sheet, or line a regular baking sheet with parchment paper or use a silicone baking liner.
10. Place the cut biscuits on the pan, then brush the dough with a bit of egg yolk. Sprinkle the top of each with sea salt.
11. Bake the biscuits until puffed and golden brown, about 15-18 minutes. Depending on your oven, you may need to turn the trays once.

Recommend serving with butter.