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Recipes

Monday, August 27, 2018

Roasted!


Chile Roasting Weekend has come to a close for this Someday Cowgirl and her hunky hubby. Now it’s time to enjoy the fruits of our labor, green chiles! Sixty pounds of them. Straight from Hatch, New Mexico, the green chile capital of the world.





For two full days, we (well, mostly hubby, the chile master of the Midwest) roasted, sweated and prepped three varieties of peppers, Big Jim, Sandia and Lumbre for freezing. Now, throughout the year, we have the luxury to pluck a bag out of our downstairs freezer anytime we feel the need to cook up any of our favorite green chile recipes. 


We’ve got medium hot, hot, and extreme caution hot chiles to work with.


A true labor of love, our annual Chile Roasting Weekend begins immediately after the boxes of pungent, smoky fruits are delivered to our doorstep from the Hatch Chile Store.



Why do we go through all of this, you ask? Because after many visits to Santa Fe, we became obsessed with New Mexico cuisine and its power player ingredient, the green chile. They don’t grow well, or perhaps at all in our local soil; therefore, we go straight to the source for them.








After three seasons of experimentation, we’ve (again my husband) become experts in the roasting arena. 


The master himself even created a roasting machine to facilitate the process, because a standard gas grill just doesn’t get it.








All of the hard work is realized in the end though. 


Now we’ve got our chile stash for the entire year, so we can enjoy our enchiladas, breakfast burritos, tacos, burgers and anything under the sun that you can imagine putting green chiles on. 







Jealous? I thought you might be. 








Here’s to a year of green chile cookin’ from our sacred stash. 


If you’re looking for some hot recipes for green chiles, some of my favorites are listed in my recipe index on the right. 


What’s next for these two chile crazed lovers?  I’m smelling a local wine and chile fiesta in our future.







Thursday, August 9, 2018

Summer Dishes Fresh From the Farm


Summer is in full bloom as are area farmers markets and community supported agriculture programs (CSAs). Gaining in popularity, due to the farm-to-table movement, CSAs allow people to purchase shares of a farmer’s crop in advance of the season. 

Zucchini Au Gratin


Last month, I shared recipes for dishes I prepared from my very first CSA box - Roasted Beet Hummus, Roasted Balsamic Beets, Peas and Pancetta, and Tortellini with Asparagus and Peas. 

A small challenge was presented with the inclusion of garlic scapes in my box (even my farm-raised husband wasn’t sure what to do with them). However, after consulting with a foodie friend, I learned that garlic scapes can be used to flavor dishes just like traditional garlic. 


This month, my journey continues with a new box of farm-fresh goodies. Here are a handful of dishes I cooked up with July’s bounty.


Grilled Summer Squash Pasta Salad


Grilled Summer Squash Pasta Salad
This fresh and flavorful pasta and vegetable salad makes a great light lunch or a nice side dish to accompany grilled chicken or beef. I like to incorporate both zucchini and yellow squash to add extra color to it, and I choose pasta with big wells or cavities to cradle the other ingredients.

6 -10 servings
12 ounces pasta
2 medium zucchini, halved lengthwise and cut into 1-inch pieces
2 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 cup cherry tomatoes
¼ cup olive oil, divided
Salt and freshly ground black pepper
¼ cup pine nuts, toasted
2-3 tablespoons fresh basil, thinly sliced
¼ cup Parmesan cheese, grated

Cook pasta according to directions, drain and set aside.
Thread zucchini, yellow squash and tomatoes onto metal or wooden skewers. If using wooden skewers, soak them in a pan of water for about 30 minutes prior to threading the vegetables.

Brush vegetables on all sides with olive oil and sprinkle with salt.

Transfer skewers to a grill and cook over medium heat for about 12 minutes, turning occasionally, or until tender.

In a large bowl, toss together pasta, vegetables, pine nuts, basil, cheese, and remaining olive oil. Dress with additional basil and pine nuts.  

(Recipe by Jennifer Ruple) 


Zucchini Au Gratin


Zucchini Au Gratin
This dish takes me back to when I was a kid growing up in Grand Haven, Mich. Every weekend, someone on the block would host a backyard get-together for a handful of families. 

The parents would hang out and drink Sangria while the kids would run around between backyards. There were two side dishes my mom used to make often and Zucchini Au Gratin was one of them. 
The dish is easy to prepare and a great way to use up an abundance of summer squash. In my version, I add an Italian flare with flavored bread crumbs and Italian parsley. Serve it hot and bubbly out of the oven or at room temperature after it has time to congeal. 

6 servings
3 tablespoons extra virgin olive oil
6 medium zucchini and/or yellow squash cut into ¼ inch thick rounds
1 ½ cups mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 tablespoons Italian parsley, chopped
½ cup Italian seasoned bread crumbs
4 tablespoons butter, melted
Salt

Heat oven to 350 F. In the bottom of a 2-quart casserole dish, pour olive oil. Layer zucchini, mozzarella, grated cheese, parsley and salt. Repeat layers.

Top casserole with bread crumbs and drizzle with butter. Bake for 1 hour or until hot and bubbly.

(Recipe by Jennifer Ruple)


Creamy Cucumber ad Radish Salad


Creamy Cucumber and Radish Salad
Crispy cucumbers and peppery radishes make up this simple cool and creamy summer salad. 
Peel them before slicing or leave some of their skin on for color and crunch. As the mixture settles, the cucumbers will begin to release liquid. For a thicker consistency, serve this salad immediately after mixing.

4-6 servings   
2 large cucumbers, peeled and thinly sliced
10 radishes, peeled and thinly sliced
½ medium Vidalia onion, thinly sliced
½ cup sour cream
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon garlic powder
Salt and freshly ground black pepper to taste
2 tablespoons fresh dill, chopped

In a medium serving bowl, combine cucumber, radish and onion slices.

In a small bowl, whisk together sour cream, olive oil, lemon juice, garlic powder and salt and pepper.

Pour dressing over cucumber mixture. Stir gently to combine. Sprinkle with fresh dill. Serve immediately.

(Recipe by Jennifer Ruple)