Sunday, July 02, 2006

I know that it's been a long time! I am still surprised whenever I stop by and look at this blog - people are still visiting it!

Today, because I am obviously an (undiagnosed) obsessive-compulsive, I spent the past two or more hours searching for pesto recipes. Here is what I found out:

Pesto Recipe URLs
Pesto - Definition: [PEH-stoh] An uncooked sauce made with fresh basil, garlic, pine nuts, parmesan or pecorino cheese and olive oil. The ingredients can either be crushed with mortar and pestle or finely chopped with a food processor. This classic, fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it is a favorite with pasta. Now there are "pestos" made from myriad other ingredients from cilantro to mint.

--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Green Onion Pesto

Asian Hazelnut Pesto

Traditional Pesto

Sun-dried Tomato Pesto

Mushroom Pesto 1

Mushroom Pesto 2

Roasted Garlic Pesto

Arugula Pesto

Pesto "Pantesco"

Artichoke Pesto

Roasted Artichoke Pesto

Mint Walnut Pesto

Cilantro Pesto 1

Cilantro Pesto 2

Cilantro Pesto 3

Green Olive Pesto

Black Olive Pesto 1

Black Olive Pesto 2

Texas-Styled Pesto

Ginger lemon pesto

Hawaiian pesto

Sage Pesto

Parsley-Feta Pesto

Parsley Pesto (Southwestern)

MIxed Herb Pesto

Lemon Parsley Pesto

Thai Almond Pesto

Red Pepper Pesto

Yellow Pepper Cilantro Pesto

Gruyere Pesto

Three Herb Pesto

Asian Peanut Pesto

Pecan Pesto

Pistachio Mixed Herb Pesto

Southern Collard Green Pesto



Caponata 1

Caponata 2

Artichoke Caponata

Coriander and Cashew Pesto

Rocket, Cashew, and Chilli Pesto (What is Rocket?)

Dill Lemon Walnut Pesto

Low-Cost Pesto - uses sunflower seeds

Eggplant Pesto

Chive Pesto

Had enough? If not, there's always Very Pesto, by Dottie Rankin, with cool recipes like: Tarragon Pesto, Garlic Chive Pesto, Caraway Thyme Pesto, Pistachio Pesto, and Sorrel Pesto with Lemon.

I have added the Pistou, Tapenade, and Caponata recipes, because they are in this group. Oh!! I know there are SOOO many other things: duxelles, for one!!! But I have to stop now....

Tuesday, May 11, 2004

Ramen Pork and Vegetable Skillet

1 Tbsp. oil
3/4 lb. boneless pork loin chops
1 onion, sliced
2 garlic cloves, minced
1-1/2 cups water
1 3-oz. pkg. pork flavor ramen noodle soup mix
1 red bell pepper, cut into strips
2 cups broccoli florets
1 cup snow peas
1/4 cup purchased teriyaki baste and glaze sauce

Slice pork into thin strips across grain. Heat oil in large nonstick skillet over medium-high heat until hot. Add pork and onion and stir-fry for 3 to 5 minutes or until pork is no longer pink. Add garlic; cook 30 seconds, stirring constantly. Remove pork, onions, and garlic from skillet.

Add water to skillet and bring to a boil. Break noodles into small pieces; add to water. Add 1 teaspoon of the seasoning packet and the vegetables; mix well. Discard remaining seasoning packet. Cover skillet and cook for 4 to 5 minutes or until vegetables are crisp-tender and noodles are tender, stirring occasionally.

Add pork, onions, and garlic to skillet. Stir in teriyaki baste and glaze sauce. Stir-fry for 1 to 2 minutes or until thoroughly heated.

4-6 servings Calories: 270 Fat: 10 grams Sodium: 910 mg

Seven Layer Chinese Chicken Salad

5 cups torn romaine lettuce
1 3-oz. pkg. oriental-flavor ramen noodle soup mix
2 cups diced cooked chicken
1 10-oz. pkg. frozen corn, drained and thawed
1 large tomato, diced
2 green onions, thinly sliced
1/2 cup coarsely chopped peanuts
2 Tbsp. sugar
1/2 tsp. salt
3/4 tsp. grated gingerroot
1/2 tsp. pepper
1/4 cup oil
3 Tbsp. apple cider vinegar

Place romaine in bottom of large serving bowl. Coarsely crush the ramen noodles; discard seasoning packet. Sprinkle noodles, chicken, corn, tomato, green onions, and peanuts over lettuce in bowl.

In a small bowl, combine sugar, salt, ginger root, pepper, oil, and vinegar and stir with wire whisk until well blended. Pour over salad in bowl, and serve.

6 servings Calories: 460 Fat: 25 grams Sodium: 670 m

Crunchy Cabbage Salad

1/4 cup sesame seeds
1/3 cup sliced almonds
1 head cabbage, shredded
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 cup snow peas
6 thinly sliced green onions
2 3-oz. pkg. Ramen noodles
1/2 cup oil
1/4 cup cider vinegar
2 tablespoons sugar
1/4 tsp. pepper

Place sesame seeds and almonds on a microwave-safe plate and microwave on high until lightly toasted and you can smell them toasting, about 2-3 minutes, stirring frequently during cooking. Set aside.

In a large bowl, combine cabbage, peppers, snow peas, and green onions. Crush ramen noodles and set aside.

In a medium bowl, combine oil, water, vinegar, sugar, and 1 seasoning packet. Discard remaining seasoning packet. Beat dressing with wire whisk until combined. Just before serving, toss crushed noodles, toasted almonds and sesame seeds with cabbage mixture. Pour dressing over salad and toss well. 10- 12 servings

Scallop and Ramen Noodle Stir Fry

1 3-oz. pkg. Oriental-flavor ramen noodle soup mix
1 Tbsp. olive oil
3/4 pound asparagus, cut into 1" pieces
1 large red bell pepper, cut into strips
1 small onion, chopped
2 garlic cloves, minced
3/4 pound sea scallops, cut in half
1 Tbsp. soy sauce
2 Tbsp. lemon juice
1 tsp. sesame oil
1/4 tsp. hot pepper sauce

Cook and drain ramen noodles as directed on the package. Heat olive oil in wok or large nonstick skillet over high heat. Add asparagus, bell pepper, onion and garlic. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops and stir-fry until white.

Mix seasoning packet, soy sauce, lemon juice, sesame oil and hot sauce and stir into scallop mixture. Stir in cooked and drained noodles; heat through. 4-6 servings

Crockpot Chicken Ramen Soup

6 boneless, skinless chicken thighs
2 large sweet potatoes, cut into 1-inch pieces
1 medium onion, sliced
1 bag baby carrots
1/2 tsp. dried thyme
1/4 tsp. pepper
2 bay leaves
3 1/2 cups water
2 3-oz. pkg. chicken flavor Ramen noodle soup

In a 3-1/2 to 4 quart crockpot, layer sweet potatoes, sliced onion and chicken thighs. Sprinkle with thyme, pepper, and bay leaves. In a small bowl, blend 1 cup water and seasoning packets from Ramen and stir to blend. Pour over chicken and vegetables in crockpot, then add rest of water.

Cover crockpot and cook on low for 7-9 hours or until vegetables and chicken are tender. Remove and discard bay leaves. Stir in ramen noodles and cover. Cook on high 10-12 minutes or until noodles are tender, stirring once during cooking. 6-8 servings

Crunchy Chicken Salad

3 Tbsp. olive oil
1 3-oz. pkg. Oriental-flavor ramen noodle soup mix
2 Tbsp. sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 Tbsp. vegetable oil
1/2 tsp. pepper
2 cups cut-up cooked chicken
1/2 cup peanuts
4 sliced green onions
1 1-lb. bag coleslaw mix

Heat 3 Tbsp. olive oil in large skillet over medium heat. Break noodles into bite-size pieces and add to oil in skillet along with seasoning packet. Cook and stir for 2 minutes. Add sesame seed and cook and stir about 2 minutes longer, until noodles and seeds are golden brown.

In a large bowl, combine sugar, vinegar, oil and pepper. Add chicken, peanuts, green onion, coleslaw mix, and browned noodle mixture; toss to combine. 4-6 servings

Ramen Corn Chowder

1 pkg. Ramen noodles
2-1/2 cups water
1 16-oz. can creamed corn
1 cup frozen corn kernels
1/4 tsp. ginger
1/4 tsp. curry powder
1/2 cup milk
1/2 cup grated Cheddar or Colby cheese

In a large saucepan, bring 2 cups of water to a boil. Add ramen noodles and the flavor packet and cook for 5 minutes. Add creamed corn, frozen corn, ginger, curry powder, and milk. Heat over medium heat to a gentle simmer, and cook for 2-4 minutes; do not let the soup boil. Add grated cheese and stir until melted and the soup is blended. 4 servings

Ramen Frittata

2 3-oz. pkgs. chicken flavored ramen noodles
6 eggs
1 Tbsp. butter
1/2 cup shredded Cheddar cheese

Place noodles in a saucepan filled with boiling water. Cook noodles until tender and drain. In a medium bowl, whisk together the eggs and 1 of the seasoning packets from the noodles. Discard remaining seasoning packet. Add cooked, drained noodles to egg mixture.

Melt butter in a large skillet over medium heat. Add the egg/noodle mixture and cook over medium-low heat until firm, 5 to 7 minutes, drawing the cooked mixture to the center to allow uncooked portion to flow onto bottom of pan. Cut frittata into four wedges, and turn over to brown the other side for 1 to 2 minutes. Sprinkle cheese over the top, cover pan, and let stand 1-2 minutes to melt cheese. 4 servings

Asian Beef and Ramen Noodles

Beef is easier to slice thinly if it is partially frozen. Freeze the beef for 30 minutes before slicing.

2 Tbsp. oil
1 pound beef top sirloin, thinly sliced
2 3-oz. pkgs. Oriental flavor instant Ramen noodles
1 onion, diced
4 cups frozen broccoli carrot combo, thawed and drained
1 sliced red bell pepper
2 cups water
1/2 tsp. ground ginger
2 cups snow pea pods

Discard one seasoning packet from the ramen noodles and break the noodles into pieces. Heat oil in a nonstick skillet over medium heat. Add thinly sliced beef and cook and stir for 3 minutes. Remove the meat and toss with 1/2 of one seasoning packet from the noodles. Set aside.

Add the onion and the broccoli and carrot combo and saute until almost cooked, about 7 minutes, stirring frequently. Stir in the red bell pepper. Add water, ground ginger, noodles, rest of seasoning packet, and snow pea pods and stir. Bring to a boil.

Reduce the heat and simmer for 5 to 7 minutes, or until the noodles and vegetables are tender, stirring occasionally. Add the beef and stir to combine. Cook for 1 minute longer and serve. 4-6 servings.

Wednesday, April 21, 2004

Sweet Tamales!

While in Houston, my friend and I went to a kickin' tamale and taco place - I can't remember the name at the moment. They made and served several kinds of tamales, and great barbecued lamb - which we made into tacos.

For dessert, we had sweet tamales with raisins, something I have never had before. They were very yummy! I want to make some, and may even have a tamale making party! I did some preliminary research on Google and here are some possibilities:

Tamales Dulces - a lot more elaborate than what we had - and it has golden raisins and pineapple, but it has all the plans and preparationsfor a tamale party!

Sweet Tamales this one has golden raisins and pecans - I don't know about the anise tea...

Tamales con Carne y Pasas - this one has beef and even suggested mixing in raisin paste in the masa dough!

Tamales with Pineapple and Raisins - another with pineapple

Cranberry and Pecan Tamales - how about with cranberries?

How about a Mexican Thanksgiving with Turkey Mole and Cranberry Tamales?

Tamales are fascinating - I remember a couple of tamale-making parties with my mom and aunt. It would be fun to have a tamale-making get-together. Even the kids could come, and we could let them make corn husk dolls! I am just full of ideas!

I didn't know that there was such a variety of tamale fillings! Here is a neat article from All Recipes.com. It also has some good hints for making masa harina.

Let me know if you have any other great ideas!

http://www.healthwell.com/healthnotes/healthnotes.cfm?ContentID=2407009 - just an interesting recipe site!

Tuesday, March 30, 2004

Menu for "Make Your Own Tacos" Party: A couple of years ago, I was at a liquor store, and the Cuervo display had recipes for a Tequila Tasting and Taco Buffet Party. I asked if I could make copies of the recipes, but have not used them yet!

My sister's 40th Birthday party is looming, and my mother and I are planning a get-together on my deck - margaritas and tacos! Here is the menu:

Margaritas and Virgin Margaritas
Tortillas and Queso Dip and Salsa

Taco Bar:
Soft corn tortillas and small flour tortillas
Pork filling (my mother is doing)
Chicken filling (Probably with mole poblano sauc)
Fish filling (Salpicon de Huachinango - red snapper hash)
black bean and corn salsa
pico de gallo
shredded lettuce
shredded cheese
sour cream

Tres Leches Cake

Salpicon de Huachinango - Red Snapper Hash - this looks like exactly the same recipe as in the Cuervo brochure!
Recipe from "Food from my Heart", by Zarela Martinez

"This is one of our signature dish at my restaurant, Zarela, and one of the most requested recipes. So here it is! I must warn you that if you don't use the right kind of cinnamon, canela also know as Ceylon sweet or soft-stick cinnamon not cassia, the harsh spice sold as cinnamon in the US, it will not taste the same as ours at the restaurant."
Serves 6

1/2 cup unsalted butter

6 large garlic cloves, finely minced

6 scallions, white and some of green part (about 1 cup)

3 medium-size ripe, red tomatoes, chopped (about 2 1/2 cups)

3 fresh jalapeno chiles, tops removed but not seeded, finely chopped

1/4 cup cilantro leaves

1 1/2 teaspoons true Ceylon cinnamon, ground

1/2 teaspoon ground cloves

2 teaspoons ground cumin

1 teaspoon salt

2 1/2 pounds red snapper fillets, skinned and small bones removed

Choose a heavy skillet (preferably non-stick) that will be large enough to hold the fish in one layer. Melt half the butter over medium heat. When the foam subsides, add half the minced garlic and cook 1 minute , stirring constantly. Add the scallions and cook 1 minute longer, stirring often. Add the tomatoes, chiles, cilantro, spices and a little salt, stir well to combine. Cook, stirring often, until the sauce is slightly concentrated, about 5 minutes.

Cut the fish fillets into halves or several large pieces, depending on their size. Place them in the pan in one layer. Adjusting the heat to maintain a low simmer, poach the fish, uncovered, just until the flesh begins to turn opaque, 1 minute. Carefully turn the fish fillets with a spatula and poach on the other side for about 1 minute more; the flesh should still be slightly undercooked. Allow them to cool in the sauce.

When the fish is cool enough to handle, pull the flesh into shreds with your fingers. Carefully remove any bones that may be left. If the sauce looks watery, drain off a little of the juice.

Heat the remaining butter in a second large skillet over medium heat until hot and bubbling. Add the remaining garlic and cook for 1 minute, stirring. Add the shredded fish and sauce; cook just until heated through.

Serve with freshly made corn tortillas or crisp-fried tortilla chips.

Picadillo Stew (We probably won't do beef, but this would make another great option for a taco bar! Another plus is that it can be made in a crock pot ahead of time!)

From Crockpot.com

Picadillo is a traditional South American beef or pork dish rich with spices, raisins, and green olives. While it may sound weird, the end result is suprisingly good. For those who just cannot get around the raisins and olives, either or both can be omitted for a terrific stew.

If you do omit the raisins and olives, consider adding some chopped bell, anaheim, or jalapeno peppers for some extra spice. This stew makes a lot - but it can be frozen with good results. It also gets better over time and can be made a day or two ahead of time and just reheated before serving. We serve this typically just with cornbread and a salad for a terrific meal.

2 tablespoons cooking oil
2 large chopped onions
8 minced garlic cloves
4 pounds cubed boneless beef chuck or pork
5 cups beef broth or stock
16 ounces diced tomatoes
16 ounces tomato puree
2 tablespoons brown sugar
1/3 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1 teaspoon salt, or to taste
3/4 cup raisins
1/2 cup sliced pimiento-stuffed green olives
2 cups kidney beans (or 1 15-ounce drained can)
Fresh cilantro (optional)
Sour cream (optional)

Heat the oil in a large skillet and brown the beef or pork and onions. Add the garlic and saute for a minute. Add the beef mixture to the crockpot with the broth, tomatoes, tomato puree, brown sugar, and spices. Cover and cook on low for 4-6 hours. Add the raisins, olives, and beans and cook for 30-60 minutes more. Serve with fresh cilantro and sour cream if desired.

Makes 8 servings.

Preparation Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours, 10 minutes

Chicken in Mole Poblano - I may have given this recipe before, but it's pretty basic. I like to use chicken thighs, because they have more flavor! Cook and chop chicken thighs and saute with strips of bell pepper (red or yellow) and onion. When vegetables are soft, add prepared mole sauce to the mixture and allow flavors to blend. Now, Knorr has vaccuum sealed boxes of mole sauce, already mixed!

Saturday, March 06, 2004

Recipes for Afternoon Tea:



pumpernickel rounds with cream cheese, gravlax, boiled egg and capers
petite quiches in lorraine and spinach
Marshall's biscuits with rosemary ham and dijon mayonnaise
sandwich triangles: curry and pecan spread and chicken, artichoke, black olive and pesto spread (both cream cheese based)

black currant scones with double devonshire cream and lemon curd


round brownies with whipped cream and candied violet garnishes
lemon squares
mini cheese cakes with black currant topping
cream puffs


peach tea
English tea (hot)
orange juice

Some recipes:


2 (8 oz.) cream cheese, soft
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 tbsp. lemon juice

Nabisco Nilla wafers
Cherry pie topping
Foil cupcake baking cups

Beat ingredients well. Put a Nabisco Nilla wafer in each foil cupcake baking cup. Makes 18-20 individual cheesecakes. Fill foil cupcake baking cup about 2/3 full. Bake at 375 degrees for 17 minutes. Top each individual cheesecake with a spoonful of cherry pie topping when cool.

Note: I halved this recipe. It doesn't specify here, but I used my mini muffin pan and pastel paper mini cupcake baking cups. On the trial, I overcooked them, but I got it just right the second time. The cherry pie filling didn't appeal to me - it looked too pale - so I used black currant jam.

Finger Sandwiches

I made two kinds of spreads for my finger sandwiches. I used Harry's Not So Ordinary White Bread, but may use Pepperidge Farm next time - it's thinner.

The first spread I did was one I got a lot of compliments on in the past. Take about a cup and a half of soft cream cheese and dump it into a food processor with a jar of chutney (I used this amazing onion chutney this time), and between 1/2 and 3/4 cup of pecans. Process and blend together.

The second spread I made, I decided to do at the last minute because I had the ingredients on hand. It was totally improvisational, but I will try to share! I put about a cup and a half of soft cream cheese into the food processor. I added about a cup of shredded roasted chicken, and about a cup of marinated artichoke pieces. Then, I added about 20 black olives. Searching for something else, I spied a tube of pesto I had bought a while ago and squirted it in. I processed the whole thing and Presto!

Both mixtures were spread on a piece of bread, with another slice placed on top. I was able to make about 5 sandwiches with each and still have leftovers. I cut the crusts off and cut them into four triangles with a serrated knife. I stacked them on plates under damp paper towels until it was time to serve them.

The other items:

My mom made the lemon squares and the scones, which were delicious. She also assembled the gravlax - cutting each slice of bread and fish into little circles!

The Marshall's biscuits can be found at most grocery stores. I baked them, had my husband slice them, and used a squirt bottle of Dijonnaise and my favorite Rosmarino ham from Costco in between the halves.

The little quiches, the round brownies, and the cream puffs were from Costco. The lemon curd and double Devonshire cream came from Star Provisions. That was the best lemon curd I have ever had.

Wednesday, February 25, 2004

Soul Food Recipes in honor of Black History Month

Soul Food: -- (food traditionally eaten by African-Americans in the South) – from WordNet – A Lexical Database for the English Language

Although I am not unfamiliar with Soul Food – my father is from southern Mississippi, and is quite adept at cooking good old Southern food! – I have gone to a few websites that specialize in Soul Food Recipes. Here is a quote from Chef Rick:

"Many people have asked me what 'soul food' is. There are as many different opinions on it as there are people in the world, it seems.

The term its self first came into the language in the 1960s, used mostly by African-Americans living in the urban areas of the North to describe the foods that were their culinary heritage.

Soul food was the food they had grown up on in the South , the same food they took with them in the great migration which occurred during the Great Depression and lasted through the 1960s as many African-Americans left the South hoping for greater opportunity in the cities of the North.

Although many people wiser than me have attempted to define it, the best way to answer the question ‘What is soul food?’ is to simply say it’s the cuisine born when you have far more love than money."

Chef Rick’s Soulful Fried Pork Chops

8 pork chops
1 cup flour
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
2 cups shortening for frying

In large skillet, heat shortening until shimmering but not smoking, about 350 degrees.Wash pork chops and pat dry on paper towel. Mix flour, salt and pepper together. Dredge chops in flour mixture until completely covered. Place chops inskillet. fry until golden brown for 20 minutes. Drain on paper towels.
Serves 4 to6
© 2001 Rick McDaniel

Basic Soul Food Collard Greens

4-6 bunches of collard cleaned and steamed
5 slices of bacon
1 smoked ham hock
1 large chopped onion
seasoning salt to taste
1 bunch of green onions (optional)
black pepper to taste
7 cups of water

Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife.
Cut even smaller if you have large leaves.
Line the bottom of a large stock pot with the bacon.
Cook on medium heat until done, obtaining as much bacon grease as possible.
Add the water to the stock pot and the grease and bring to a boil.
Now add the 1/2 of the chopped onion, ham hock, pepper and salt to taste.
Let mixture boil for 10 minutes.
Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot.
Rapidly boil for 45 minutes.
Reduce heat and let simmer for 4-6 hours.
Serve with green onions.

From the Soul Food Cookbook

Fried Grits

2 cups Grits , cooked
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. flour
2 eggs, beaten
1/3 tsp. pepper
1 tsp. sugar
1/2 cup margarine
1/4 cup milk
3 eggs beaten
Canola oil

Cook grits according to pkg. directions with 1/2 tsp. baking powder added to the water. Stir in 2 beaten eggs. Add margarine, flour, & sugar. Mix well. Cook 15 minutes more. Pour the grits mixture into a shallow baking dish to a thickness of about 3/4 inch. Cover with plastic wrap. Refrigerator overnight. Cut grits into squares of desired size & Sprinkle with salt & pepper. Beat 3 eggs well & add 1/4 cup milk. Dip squares in egg mixture & fry in hot oil in a large iron skillet until golden brown. Turn only one time. Drain on paper towels and serve immediately.
©2001 Rick McDaniel

Chef Rick’s Real Banana Pudding

4 whole eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3 cups milk
1 teaspoon vanilla extract
2 bananas sliced
vanilla wafer cookies
For the meringue:
5 tablespoons sugar
1/2 teaspoon vanilla extract

Beat 4 eggs yolks slightly. Add sugar, salt and cornstarch. Add mixture to milk. Place in saucepan and cook, stirring constantly, until thickened. Add vanilla extract.
Layer vanilla wafers and bananas in 8 inch square baking dish. Stand vanilla wafers up around sides of dish. Pour pudding over vanilla wafers and bananas.

Make meringue by beating egg whites until frothy and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla extract. Spread on top of pudding and bake in slow oven 300 degrees for 20 minutes or until golden brown on tips.
© 2001 Rick McDaniel

Another fine source I found on the internet was Chitterlings.com. That is one think I have never had - Chittlins!

Friday, February 20, 2004

Poblano Pepper Soups

About a month and a half ago, my mother and I went out to eat at Zocalo*, a local Mexican restaurant that serves more than the ordinary Mexican fare. On the menu, I saw sopa de crema de poblano and begged for a just a thimbleful to taste. My waiter obliged me, and my mother accused me of being tipsy... The soup was very good, but a tad fiery for me. Still, I became intrigued with the idea of making it at home.

Today, I did a search on Cream of Poblano Soup, and came up with all sorts of variations, yet could not find exactly the one that was served to me at Zocalo. Ironically, after finding 6 or 7 tempting variations, as I was searching on some link information for the restaurant, I happened upon a letter to the gourmet editor of the Atlanta-Journal Constitution, asking for the recipe. Bingo! I have added it at the end, so that you have to work for it!)

Cullen's Cream Of Poblano Soup

3 (6-inch) corn tortillas, plus more, for garnish
2 tbsp flour
1/2 tsp chili powder
1 tbsp cumin (ground cominos)
1/2 tsp each: salt and black pepper
2 tbsp canola oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, plus more for garnish
1/2 tsp chopped garlic
2 tbsp butter
3 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted chicken (about 1 oz.), chopped
1/2 cup shredded Monterrey jack cheese

Cut 3 tortillas into ninths, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. Place oil in stockpot over medium-high heat. Add onion, 1/2 cup poblano pepper and garlic. Saute until onion is clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whip. Do not let mixture burn. While stirring, slowly add stock, scraping down sides and bottom often. Add half-and-half. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese, diced poblano pepper and tortilla strips.

Cullen's Rice Poblano Soup

1 lb poblano peppers, roasted - peeled and seeded
1 medium onion, coarsely chopped
1 garlic clove
7 cup chicken stock, divided
1 tbsp vegetable oil
1 cup uncooked rice*
1 tsp salt
2 cup cooked shredded chicken
1 cup heavy cream
8 oz Monterey jack cheese, cubed

Combine peppers, onion and garlic with 1/2 cup chicken stock in blender; process until smooth. Heat oil in 4-quart Dutch oven over medium-high heat until hot. Pour poblano mixture into hot oil and cook sauce for 5 minutes, stirring constantly. Add remaining chicken stock, rice, and salt. Bring to a boil. Reduce heat and simmer 15 to 20 minutes or until rice is tender. Add chicken and cream; heat thoroughly. Place heaping tablespoon cubed cheese in bottom of each bowl. Ladle soup over cheese and serve immediately.

*Recipe based on regular-milled long grain white rice. If using other types of rice refer to rice cooking chart.

Shanna's Potato Poblano Soup

2 strips bacon, cut into 1 1/2-inch wide pieces
1 medium onion, chopped
4 poblano chiles, roasted, seeded, peeled and diced
2 tsp salt
1 tsp fresh black pepper
3 garlic cloves, minced
1 qt chicken stock
6 medium yukon gold potatoes or 8-10 small red new potatoes, unpeeled, chopped
1 cup crema, creme fraiche or sour cream
1/2 cup grated anejo cheese (optional)

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food
processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot. Yield: 6-8 servings

The three recipes above are from X-Recipes.com

Cream of Poblano Soup with Cheese Crust

This Tex-Mex creation is a lot healthier than it tastes--and is even more so if you substitute yogurt for the whipping cream. It's gloriously thick and rich, with a nice balancing kick. Serve to 4 people as a spectacular and hearty first course.

1 Tablespoon olive oil
1 Tablespoon butter
3 medium poblano peppers, seeded and chopped
2 onions, chopped
1 carrot, chopped
4 cups chicken or vegetable stock
1 large potato, chopped
1/2 cup whipping cream (or yogurt)
1 Tablespoon cilantro, chopped
8 large tortilla chips
1 cup of Monterrey Jack cheese, grated

Heat the oil and butter in a large saucepan. Add peppers, onions, and carrots and saute slowly for 5 minutes. Stir in the stock, add the diced potatoes, bring to a boil, then reduce heat and simmer for 30 minutes. Remove from heat and puree in a blender, solids first to get a smooth texture. Return to the pot. Add the cream and season with salt to taste. When ready to serve, bring to simmer and stir in the cilantro. Ladle into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese, and run under the broiler. Top each bowl with a cilantro leaf and take to the table.

From Soup Song.com

Truluck’s Cream of Poblano Soup

2 tbsp butter
3 poblano peppers, roasted, peeled, seeded and diced
1/2 cup chopped onion
1/4 cup peeled, diced carrots
2 tbsp all-purpose flour
4 cup water
2 cup chicken stock
3/4 cup half-and-half
3 tbsp finely chopped cilantro, divided
1 tsp salt
1 1/2 cup fried, crushed tortilla chips
1 1/2 cup shredded monterey jack cheese
1/2 lb chorizo, cooked, drained and crumbled

Melt butter in heavy saucepan over medium heat. Add peppers, onion and carrots and saute until tender, about 5 minutes. Add flour and cook 5 minutes. Whisk in water and chicken stock; mix thoroughly and simmer 30 minutes. Strain vegetables in colander, reserving liquid. Puree vegetables until smooth. Return to saucepan with reserved liquid. Add half-and-half, 1 tablespoon cilantro and salt. Heat to a simmer and remove from heat. Ladle soup into 6 bowls. Garnish each with 1/4 cup tortilla chips,1/4 cup cheese and 1 teaspoon each cilantro and chorizo.

From Mexican Recipes To Go.com

Corn and Roasted Poblano Soup

2 quarts milk
1 tablespoon cumin seed
2 bay leaves
1/2 teaspoon dried rosemary
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
2 teaspoons salt
4 garlic cloves, minced -- (4 to 6)
2 teaspoons ground cumin
8 cups fresh or canned whole kernel corn
6 Poblano chiles, roasted, peeled, seeded and diced
1 Pinch crushed habanero pepper
1 bunch chives, thinly sliced on the diagonal for garnish

Combine milk, cumin seeds, bay leaf and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. Remove from heat and let sit 20 minutes.
Heat olive oil in a large saucepan or stockpot over medium heat. Cook onions with salt until golden brown, stirring frequently, for 15 to 20 minutes. Add garlic and ground cumin and cook, stirring frequently for 5 minutes; stir in corn and diced chiles. Continue cooking over low heat for 5 more minutes.
Using a fine strainer, strain the infused milk into the corn and chile mixture. Bring to a very slow simmer over low heat. Add habanero powder carefully to taste, being very careful not to use more than needed. Simmer gently for 15 minutes.
Pour 1/3 of the soup into a food processor or blender and puree; stir back into soup pot. Serve hot in shallow soup bowls. Sprinkle with chives.
Note: Adkins uses Mild to Wild Pepper and Herb Co.'s Crushed Apple-smoked Habanero Powder for the crushed pepper. To roast Poblanos, cook over a gas flame or under the broiler. Keep turning so the skin is evenly charred then transfer pepper to a plastic bag, tie the top closed and let steam until cooked to touch, about 15 minutes. Pull the charred skin by hand and dip the peppers briefly in water to remove any blackened bits.

Poblano Soup With Milk

6 Poblano peppers -- peeled
2 cups Milk
2 cups Chicken broth
Salt and pepper
1/2 teaspoon Nutmeg
3 tablespoons Butter
1 tablespoon Flour, all-purpose

Peel the poblanos, grind with the chicken broth, salt, pepper and nutmeg. Cook the milk until be warm. In a sauce pan, melt the butter and add the flour, mix well, add warm milk and beat until blended; then add the poblanos mixed with chicken broth and let cook 30 min.

Both of the above are from Pepper Fool.com

Chile Poblano Cream Soup

3 oz butter
1 onion,sliced
1 can HERDEZ Poblano peppers
2 cups chicken stock
1 tbsp cilantro
1 cup cream
8 oz jack cheese in cubes
3 corn tortillas, cut in squares and fried

Melt the butter and fry the onion; add the poblano chili and fry a little. Leave it to cool and blend with the chicken stock and cilantro. Heat it and season with garlic salt and flavoring Add the cream and serve very hot. Serve with cheese and small totopos (tortilla chips).

From MexGrocer.com

*ZOCALO, 187 10th St., Atlanta, 404-249-7576

Mild chiles give kick to creamy pepper soup

Q: The recipe for the Crema de Chile Poblano from Zocalo would be a great addition to any recipe collection. Do you think you could get it for all the people I work with -- and me?

A: Marco Martinez-Obregon, partner, says this is one of Zocalo's top sellers. It's easy to understand why after tasting this creamy, mildly spiced soup. What is truly amazing is how easy it is to prepare in your home. Martinez--Obregon suggests garnishing the soup with sliced almonds, queso fresco and cilantro leaves.

-- Jeanne Besser, for the Journal-Constitution

Crema de Chile Poblano

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 10 minutes

2 poblano chiles, seeds and vein removed, and coarsely chopped
1/4 cup chopped white onion
1 small garlic clove
1 tablespoon plus 1 teaspoon (or 4 cubes) chicken bouillon
3 (12-ounce) cans evaporated milk
3 tablespoons butter
1/3 cup all-purpose flour

In a blender, combine chiles, onion, garlic, chicken bouillon and 2 cans milk. Process until pureed. Pass the mix through a strainer, discarding solids.

Meanwhile, in a heavy stockpot over low heat, melt the butter. Whisk in flour and stir for 4 to 5 minutes. Don't allow it to brown. Pour the strained liquid and remaining can of milk into the pot and whisk to combine, making sure to get the bottom and sides of the pot. Increase heat and bring to a boil, stirring constantly, scraping the bottom of the pan to prevent scorching. Reduce heat to a simmer and cook for 5 minutes, stirring constantly.

Per serving: 485 calories (percent of calories from fat, 53), 20 grams protein, 38 grams carbohydrates, 1 gram fiber, 29 grams fat, 99 milligrams cholesterol, 1,104 milligrams sodium.

This page is powered by Blogger. Isn't yours?