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Saturday, August 22, 2009

Farmer's Market Thursdays

these were beautiful heirloom tomatoes I got from the Farmer's Market

Here is what I did with the beautiful zucchini and yellow squash I bought:

I do not have a recipe for it...but basically I sliced 1 zucchini and 1 yellow squash into half moons and roasted with olive oil, sea salt and garlic paste in a 475 oven for 20 minutes or so...then adding about 1/2 a cup of heavy cream and roasting for another 10 min until the cream thickens and gets bubbly...broil if you want for a few minutes...then add fresh chiffonade of basil.

Farmer's Market Thursdays and Baked Chile Rellenos

I went to a great farmer's market in West End on Thursday and I am now starting another theme night....Farmer's Market Thursdays! I was so inspired by the beautiful vegetables that I bought that I made a whole meal based around them...and that is what I will do every Thursday.

That being said, I bought some lovely Poblano Peppers, and I love Chile Rellenos....but they are not good for the old I found a baked version online and tweaked it...cannot remember the source, but it was this british guy who did the recipe via a video. Instead of just cheese I stuffed the Poblanos with my black beans ole (recipe link below) and a small bit of low fat cheddar...the egg white mixture when baked forms a crust, and adds more protein. That combined with the black beans makes for a healthy and filling meal.

Baked Chile Rellenos

1/2 recipe black beans ole: (save the remainder to make quesadillas)
1 recipe cilantro lime cream sauce (recipe to follow)
2 large Poblano Peppers
2 (1/2 inch thick) slices of low fat cheddar
flour for dusting
3 eggs, separated
2 T butter, melted but not hot
1/4 C cheddar jack, shredded
2 handfuls Doritos or tortilla chips, crushed (I used Jalepeno Popper Doritos)

Cilantro Lime Cream Sauce:
1 C low fat sour cream
juice and zest of 1 lime
1 jalepeno
handful fresh cilantro
1 clove of garlic, crushed
salt to taste

puree all ingredients in blender.

1. Roast Chiles in the oven under the broiler, set to high about 1-2 inches from the heat source, turning to char all sides...remove once entire pepper is charred and blistered. Place chiles (use tongs) in a paper bag and close. Allow to sweat 5 minutes. Preheat oven to 375 degrees F. While peppers are resting, start preparation of the black beans ole.

2. Peel outer burnt skin from chiles under running water. Make a 2-3 inch lengthwise slit in peppers (be careful not to cut all the way just want an opening to stuff the peppers with. Open gently (I cannot stress this enough). Remove seeds and place about 1-2 Tbsp of cooled black beans ole in each pepper. Place cheese inside and close with wooden toothpicks or skewars. Dust chiles with flour. Beat egg whites on high until stiff peaks form. Gently fold in slightly beaten egg yolks and fold in melted butter (make sure it is not still hot or it will cook the eggs).

3. Spoon a coating of batter on bottom of greased glass pie plate or baking dish. Place stuffed chiles on batter. Spoon remaining batter over top of chiles. Sprinkle cheese on top and top with crushed doritos. Bake @ 375 degrees 17-20 minutes, until browned and eggs are set...broil if necessary. Serve with cilantro lime cream sauce.

Friday, August 7, 2009

Drunken Clams

These are like pimped out steamers...I used Little Necks, because that is what I like, but I like them a little more flavorful than just steamed in can reserve the leftover broth (there is quite a bit) for a stock for clam chowder or like I did make it into a pasta sauce the next day.

50 live Little Neck clams
1/3 C Kosher salt (not iodized...which will kill the clams)
1 C Cornmeal
2 T unsalted butter
3 large cloves garlic (or to taste), minced
1 C dry white wine (the rule is 1/4 c per dozen roughly)
1/4 C fresh lemon juice (two lemons), plus extra lemons to squeeze over top
zest of one lemon
Red Pepper Flakes to taste (I used a lot and it gave it a nice kick)
fresh parsley (about 2 T), finely chopped

1/2 hour before cooking mix kosher salt, cornmeal and cold water to fill a very large bowl. Place the clams in gently and put back in fridge (this will get all the sand out). Then scrub the clams under cold running water with a stiff brush and place in another bowl and back in the fridge until ready to use.

Melt butter over medium heat in very large pot or stockpot. Add garlic and saute while stirring constantly for 1 min (you dont want burnt garlic). Add wine, lemon juice, lemon zest, red pepper flakes and stir..add clams gently in one layer to pan.

Bring liquid to a boil and then cover tightly and lower heat so it is gently simmering. You will let them steam til all clams open (took me about 11 minutes). Discard any clams that did not open once most of them have. Sprinkle fresh parsley over top of clams.

To serve: Place clams in a bowl and ladle broth over top. Serve with some warm crusty sourdough to sop up the broth after...Squeese lemon juice over top and voila!