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Roasted Sweet Pepper Spread

31 Jul

This recipe turns this weeks abundance of peppers into a household favorite that can be used to compliment sandwiches or as a snack dip!

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INGREDIENTS

1 pound sweet peppers

4 garlic cloves, roasted or sautéed

2 teaspoons lemon juice

3 tablespoons fresh basil, chopped

1/2 pound feta cheese, optional (can be replaced with additional 1/8 cup olive oil)

1/4 teaspoon red pepper flakes, if desired

1/4 cup olive oil

HOW TO

  1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place aside to cool for about 15 minutes. Peel charred material, stems, and seeds from peppers and coarsely chop.
  2. Add garlic and peppers to a food processor and process until smooth. Add feta if desired.
  3. While processor is running, add olive oil, lemon juice, basil, pepper flakes and 1/2 teaspoon of salt. Process until smooth.
  4. Use immediately or cool in refrigerator for later use.

FOOD FACT: It’s best to wrap peppers in paper bags and store in the refrigerator to keep their freshness.

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Summer Recipes Are Rolling In!

3 Jul

Fairview Gardens is kicking off summer 2012 with some delicious recipe ideas for your fresh CSA ingredients. Let’s get things rolling with a little spice!

TOFU AND BELL PEPPER TACOS

Image INGREDIENTS

1.5 ounces achiote “brick” paste (aka annatto)

1/2 cup canola oil

1 teaspoon ground cumin

2 teaspoons Tapatio or other hot sauce

1 teaspoon salt

10 ounces extra firm tofu cut into 1/3″ slabs and patted dry

1 cup of summer squash, cut into 1/3″ slabs

1 medium onion, thinly sliced

4 cloves garlic, thinly sliced

3 bell peppers of varying colors, cut into strips

corn tortillas

*Achiote can be found at most major grocery stores, also check local Mexican markets

CREATING A MASTERPIECE

  1. In a small bowl, break up the achiote with a fork and mash in the oil, a little at a time until it dissolves. Mix in the cumin, hot sauce and salt.
  2. Heat up a grill or grill pan to a medium flame. Brush the tofu with the achiote oil on one side and grill until well marked. Brush the other side, flip, and grill. Repeat with the zucchini. Allow both to cool and then cut into 1/3″ dice.
  3. Heat up a frying pan over a medium-high flame. Add 2 tablespoons of the achiote oil. Saute the onion, garlic and bell peppers until very soft.
  4. Add the tofu and summer squash to the pepper mixture. Taste and adjust seasoning. It may need more salt, or a little lime or lemon juice, or more chile heat.
  5. Wrap the tortillas in a damp, clean dish towel and microwave for about 3 minutes until soft and warm.
  6. To eat, lay down two tortillas. Top with a moderate scoop of the filling, a spoonfull of guacamole and your favorite salsa. Devour!

FOOD FACT: One cup of raw bell pepper supplies 195.8% of your daily value of vitamin C

Cheese-Stuffed Poblanos with a Tomato Sauce

30 Aug

4 large fresh poblano peppers

2 1/2 cups Jack cheese, coarsely grated

For sauce

1 1/2 pounds Heirloom tomatoes, coarsely chopped

1 cup water

1/4 cup chopped white onion

2 large garlic cloves

1 tablespoon distilled white vinegar

1 teaspoon sugar

1 teaspoon dried oregano (preferably Mexican)

2 tablespoons corn oil or other vegetable oil

Frying ingredients

2 to 3 cups corn oil or other vegetable oil

4 large eggs, separated

1/4 cup all-purpose flour

Roast chiles:
Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.

Make tomato sauce while chiles stand:
Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.  Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.

Stuff and fry chiles:
Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.

Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)

Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.

While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.

Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.

When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.

Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.