Chiles rellenos de elote con crema – chiles stuffed w/corn & cream

Ingredients

4 tbsp sweet butter
1 medium white onion, finely chopped
2 cloves garlic, peeled and minced
4 cups corn kernels
1 1/2 tsp salt, or to taste
1/3 cup water, if necessary
3 tbsp finely chopped epazote (optional)
12 small chiles poblanos, charred, peeled, and cleaned
1/2 lb queso fresco or farmer cheese, cut into thick slices
2 cups sour cream or creme fraiche
3 oz chihuahua cheese or mild cheddar, grated

How to prepare

Melt the butter and fry the onion and garlic gently, without browning, until soft. Add the corn kernels and salt, then cover the pan and cook over a gentle heat until the kernels are tender (if the corn is very dry, then add about 1/3 cup water)- 15 to 20 minutes, depending on whether fresh or frozen corn is used. Add the epazote and adjust the seasoning. Set aside to cool a little. Preheat the oven to 350

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Fried Eggplant Sandwiches

Ingredients

1 eggplant
salt
6 oz mozzarella cheese (not grated)
1/2 tsp yeast
1 1/2 cups warm water (105-115 F)
2 cups plain flour
pepper to taste
4 1/2 tsp oil
1 lg egg white
oil for frying

How to prepare

Slice the eggplant into 1/4″ rounds. Sprinkle with salt and let drain in a colander for about an hour. Slice the mozzarella into thin slices and trim to the shape of the eggplant slices. Sprinkle the yeast over the warm water and stir until is dissolved. Whisk in 1 1/2 cups flour and the pepper until smooth. Keep at room temp for 30 min. Rinse and pat dry the eggplant slices. Fry them in batches using 1 tsp oil per batch over med heat about 2 min per side. Remove to paper towels to drain while you finish the other slices. Place a cheese slice between each two eggplant slices (like a sandwich). Press firmly together and dip in the remaining flour to coat both sides. Beat the egg white until stiff (but not dry) peaks form. Fold into the yeast mixture. Heat oil (about 1 inch deep) in a lg frying pan. Dip 1 eggplant sandwich into the batter at a time and place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side until light brown. Place on paper towels to drain oil until all are done. Serve hot. These are great with a horseradish type dressing on top! Depending on the size of the eggplant, this could make 6-12 sandwiches.

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Tomato, bread and basil soup

Ingredients

6 cloves garlic
1 small dried red chili pepper
3/4 cup extra virgin olive oil
2 1/2 lb red ripe tomatoes, peeled and chopped
3 tbsp shredded basil leaves
1 tbsp shredded mint leaves
1/2 tsp salt
freshly ground pepper
4 cups hot veggie stock
1 lb day old bread, whole wheat, torn into pieces
freshly grated parmesan cheese

How to prepare

Crush peeled garlic and dried chili in mortar and pestle. Heat olive oil in lg soup pot over low heat. Add crushed chili and garlic and soften over low heat for 4-4 minutes. Add tomatoes, basil and mint and cook over med low for 5 minutes. Add salt and pepper to taste and cook 1 more minute. Add the stock and bring to boil. Add all bread at once and stir well over med heat till all bread is moistened. Cover and remove from heat, let stand for 1 hour
before serving taste and season as needed, serve in bowls drizzled with a little olive oil and garnish with freshly grated parmesan.

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Southwestern butternut bisque

Ingredients

1 tbsp olive oil
1 cup finely chopped onion
1 3/4 to 2 lb butternut squash, peeled, seeded and cut into 1″ chunks (see cook’s notes)
2 medium bosc pears, peeled, cored and cut into 1″ chunks

1 medium granny smith apple, peeled, cored and cut into 1″ chunks
4 tsp lemon juice, divided
1 tbsp finely grated fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/8 tsp ground red (cayenne) pepper

1 (14 1/2-oz) can chicken broth
1 cup apple juice
1 cup water
1/4 tsp salt
1/8 tsp freshly ground black pepper

How to prepare

In a medium pan, heat the olive oil over medium-low heat. Add the onion and saut

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Leek and potato soup

Ingredients

2 large leeks
1 lb baking potatoes, such as russets or idaho
4 tbsp butter
1 cup finely chopped onions
3 cups chicken stock
2 cups water
1 bay leaf
salt and pepper to taste
croutons 8888
1/2 loaf french or italian bread
1 garlic clove, peeled
2 tbsp olive oil
1/4 cup grated parmesan

How to prepare

Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-” pieces. Peel the potatoes and cut them into 1/4″ cubes (about 2 cups). Melt 2 tablespoons of the butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown. Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Taste and adjust the seasonings. Serve piping hot with croutons. For a richer version, stir in 1/2-cup drained plain yogurt or 1/2-cup heavy cream just before serving. Makes 4 to 6 servings.
To make croutons rub the crust of the bread all over with the garlic clove. Cut the bread into 1/8″-thick slices and arrange the slices on a baking sheet. Sprinkle with the oil and the cheese. Broil until golden on both sides, then cut into 1″ squares. Makes about 12 croutons.

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Onion Rings

Ingredients

1 lg onion (yellow is best)
1 cup plain flour
1 tbsp Lawry’s Seasoned Salt
1 lg egg
Water
Vegetable Oil

How to prepare

Combine flour, seasoned salt, egg and enough water to make a batter the consistency of a thick gravy. Heat oil to 350 degrees (4 – 6″ in deep- fryer or heavy pot). Slice onions 1/4″ to 1/2″ thick and separate rings. Dump rings in batter & coat well. Place in a strainer basket and immerse in oil (don’t overcrowd). Shake basket frequently to prevent the rings from sticking together. Cook until golden brown, remove from oil and drain.

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Tiny diced potatoes

Ingredients

4 or more russet or yellow gold potatoes,
1/3 cup vegetable or corn oil
2 tbsp butter
salt to taste

How to prepare

Peel the potatoes and cut each into 1/4″ cubes. Drop them into cold water to prevent discoloring. When ready to cook, drain the cubes in a colander and run very hot water over them for 10 seconds. Drain well and dry on a paper towel or dishcloth. Heat the oil in a large non-stick skillet over high heat. Add the potatoes and cook, shaking the skillet and stirring the potatoes for about 6 to 8 minutes until they are lightly browned and almost cooked. Drain well in a colander and wipe the skillet. Heat the butter in the skillet and add the potatoes. Salt to taste: cook, shaking and stirring, over medium-high heat for 5 more minutes or until the cubes are nicely browned and crisp. Drain and serve hot. Yield: makes 4 servings.

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Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/rvk9431HILU?version=3&f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: Ludvig and Stelar – Reflection

Read more:
Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

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Russian string beans with herb vinaigrette

Ingredients

3/4 lb green beans, ends trimmed
lobio vinaigrette dressing:
1/4 cup finely chopped fresh parsley
2 tbsp chopped onions
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1 tbsp vinegar
2 tbsp salad oil
salt, pepper and cayenne pepper to taste

How to prepare

Cut beans into 2″ lengths and boil in salted water until barely tender, about five to six minutes. Immediately drain and rinse with cold water and ice cubes to set the color; drain. To make the dressing: in a small bowl, combine the parsley, onions, cilantro, garlic and vinegar. Slowly whisk in the oil; season to taste. Place string beans in a salad bowl and toss with the dressing. Allow to set at room temperature at least an hour for flavors to mingle. If made early in the day, refrigerate and bring to room temperature before serving. Yield: four servings.

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Onion tart – bollefladde

Ingredients

Pastry
2 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup crisco or other vegetable shortening
1 1/2 cup milk

Filling
3 lb onions thinly sliced
1 stick unsalted butter plus more
9 eggs
2 cup milk
2 tsp salt
Freshly grated nutmeg

How to prepare

Make the pastry, combine dry ingredients in a med bowl. Cut in crisco until mixture resembles a coarse meal. Stir in milk with a fork until dough forms. Knead 3 times. Gather into a ball, wrap in plastic, and chill at least 1 hour. Preheat oven to 375 degrees. On a floured surface, roll out dough into a lg rectangle. Press into a 9″x13″ baking pan and prick with a fork. Bake 10 minutes.
In a lg skillet, melt 1 stick butter over medium-low heat. Add onions, cook, covered, until tender but not brown, about 25 minutes. Remove from heat, cool slightly, and place in crust. Preheat oven to 450 degrees. In a med bowl, beat eggs with milk and salt. Pour slowly over onions. Sprinkle with nutmeg and dot with butter. Brown 10 minutes. Reduce heat to 350 degrees and bake until custard is set, about 30 minutes.

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