I’m not going to give you a recipe today because what I did isn’t anything special. Nor is there a real recipe. I shredded some potatoes (squeezed them out), added two cloves of semi-minced garlic, some salt, some gluten free flour mix and fried it in canola oil to make one big latka. Honestly, nothing special. But I’ve finally used some of my potatoes.
Now if only I had some chives and sour cream…
… and someone else to clean my kitchen for me.


Grilled corn and chilpotle soup

Or rather “grilled” corn and chilpotle soup. PLEASE see the original recipe on use real butter (which is one of my favorite food porn sites) as mine came out quite different than what it was probably supposed to. This would be a make again, with modifications. Though I’m not sure what kind of modifications. Probably mostly not me eating the entire thing myself.
Also, this is a great reminder to me that fall is coming, which means Thanksgiving is coming, which means cream of corn time again. I need to start experimenting with my recipe again. I want that recipe to be perfect for Thanksgiving this year!

Grilled Corn and Chilpotle Soup
from use real butter who got it from
from Blue Corn Cafe and Brewery in Santa Fe

6 medium ears of sweet corn
2-3 chilpotle peppers in adobo sauce (use 2 or 1 if you’re skittish)
1 large red onion, minced
2 cups water (I’d definitely make it with chicken broth next time)
4 c whipping cream (I used 2 c half and half and 2 of whipping cream)
white pepper, to taste (oh, I forgot this, might have helped)
cumin, to taste (and this too)
1 avocado, peeled and sliced

relish (I’m unclear of why this is considered relish)
reserved grilled corn
1 tbsp plus red bell pepper, diced
1/8 tsp jalapeno pepper, minced (I misread this as an 1/8th of a jalapeno, it worked fine)
1 T honey
3 T white vinegar
salt to taste

1. Shuck the corn and rub with oil and salt.
2. Place the corn on a large cookie sheet and broil on high, turning every few minutes, until nice and roasted (this ISN’T how I did it, but is how I would do it next time).
3. When nicely browned, remove and cut the kernels off the cob with a sharp knife.
4. Divide the corn in half.
5. Combine half the corn with the onions, chilis, spices, and half of the water or broth in a food processor (or blender) and pulse until it forms a coarse paste. Add more water (broth) as needed. Leave it a little chunky if that is your desire (next time I’ll make it almost smooth, with the relish it’s chunky enough).
6. Empty the contents into a saucepan and stir in the cream and half and half.
7. Heat to a boil and reduce to a simmer.
8. Let it simmer for 15-20 minutes. I’d suggest letting it go longer to concentrate the flavor down a bit.
9. Mix the relish ingredients together in a bowl and cover for at least an hour.
10. Serve the soup with the relish and avocado.

Not so crispy edamame

When I found edamame in my box, I didn’t really feel like making just normal edamame. I’ll eat it, but it doesn’t do anything for me. So I found this recipe for Crispy Edamame and thought it sounded great. Granted, I had fresh edamame I had to shell, I figured it shouldn’t make much of a difference. Other than that, I pretty much followed the directions (ok, so I just put the edamame in a bowl, poured oil over it, along with some parm and salt and mixed it around, I didn’t measure a damn thing). And the oven temp might have been a bit off (I put it in in between my housemate making ribs, so it started at 350 and ended at 425). But honestly? I don’t think those things should make that much of a difference. But apparently something did, or the recipe is bunk. As my edamame was not crispy at all. I won’t call this a failure, as the whole thing is edible, but it isn’t what I wanted. Definitely not something I’ll make again.

(and here you also have proof that I will post the stuff I make that sucks)

Veggie stuffed Poblanos

I hate cooked peppers. There’s just something about the taste that is gross to me. I have never been able to understand why people like stuffed peppers. It completely ruins whatever you put in it. I’ll eat cooked peppers if I have to (ie, I’m at someone’s house and it’s in what we’re eating), but I don’t cook them at home and I don’t order them cooked when I’m out. I do however love a good crisp raw bell pepper.
But I love stuffed poblanos. There’s something different to them that I don’t hate them when they are cooked. But as they are usually fried in restaurants, I can’t eat them.
These aren’t fried, but are quite yummy and I’ll be making them again if/when I get more poblanos.

Veggie Stuffed Poblanos
You can find the original recipe in the Harmony Valley CSA newsletter for Aug 28-29, 2009. It’s a pdf and I’m too lazy to find the link right now.

0. Preheat oven to 400.
1. Put on some good music because you’ve had a stressful day. I suggest Radio Paradise.
2. Roast 4 poblano peppers. I used my BIG meat cutting “fork” and forked them at the stem and then held them over my gas burner until the skin popped and was nice and brown all around. Or at least as long as my patience allowed.
3. Place them in a bowl and cover it with plastic wrap. Set aside.
4. Chop up 1/2 onion and a small zucchini (or a 4″ wide section of a massive zucchini like I had to estimate a small zucchini).
5. Saute them in a bit of oil until browned.
6. Add a chopped clove of garlic.
7. While step 5/6 is occurring, shred a carrot and 1/2lb or so of cheese (I use colby jack for almost everything you’re supposed to use “cheddar” for).
8. Chop up a small bit of jalepeno. I put in just the lower section (no seeds), but you’ll have to judge how hot you like things. Put this in your shredded mix.
9. When the veggies are done, set them aside to cool.
10. Peel the poblanos (easiest under running water).
11. Cut a slit in the poblanos and “scoop” out the seeds.
12. Combine your veggie mix with your shredded mix and shove (spoon) as much into each pepper as you can get (or until you run out, I had a bit more mix than pepper volume). Don’t worry too much about overstuffing them, as it will bake down a bit.
13. Bake for 15-20 min. Pretty much if it looks done and the cheese is melted, you’re good.

Enchiladas Verdes

This is one of those recipes thats really tasty, and I’ll never make again. I’ll stick to ordering it in restaurants. Or wait until I have someone to show me some tricks in person.
The compounding factor is that I don’t have a blender.
Or a food processor. And it just didn’t feel like the effort was worth it.
I do now know that I LOVE queso fresco. Reminds me of ricotta, except more awesome.

Enchiladas Verdes
With only a few modifications from this recipe. I HIGHLY suggest reading the original AND the comments. Then you’ll see why I did some things the way I did. Or at least attempted to.

1. Place 1 bone in chicken breast half in a medium sauce pot. Cover with 2 cups chicken stock, 1/4 white onion and 1 clove garlic. Add more water if you need to. I did. (I have no clue how 2 halves would have cooked this way!). Poach 20 min or until chicken is done. Set chicken aside. Pour off stock into a bowl and set aside.
2. Reusing the same pot, put 1 lb husked tomatillos and 4 serrano peppers (I deseeded two and left the other two as is) and cover with water. Bring to a boil and boil until the tomatillos turn a dull army green (I was hesitant on this part, but they really do turn a dull green when they’re cooked).
3. Now, if you are brilliant, unlike me, throw the following stuff into a blender and blend:
strained tomatillos and serrano peppers
1/4 white onion
1 clove garlic
If you are a moron like I, do your damndest to chop and chop and chop to get the mushiest mix you can.
Add reserved chicken broth until the whole thing is to the consistency you like.
You could try to strain it all like I did to get the massive amount of tomatillos seeds out, but you’ll just end up with soup verde. Still spicy and tasty, but soup. I gave up and just decided to make do with the seeds (and honestly, after eating it, you likely won’t notice the seeds).
Oh, and it might be easier to do that back in the pot you’ve been using. And you’ll want to turn the burner on low.
4. Prep your tortillas to your liking. I followed the directions and liked it: Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil. Dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
5. Fill or top tortillas with shredded chicken and extra green sauce. Top with crumbled queso fresco and sour cream.

“I’m sick and want soup” soup

Hopefully I don’t jumble this too bad. I’m hopped up on sudafed and an expectorant, so we’ll see. If something doesn’t make sense, or it seems I’ve left something out, just ask. Just don’t call. I’ve lost my voice.

I got back from Vegas late Wed night and seem to have bought some fun respiratory germs with me. I made it through most of yesterday, but came home wanting some sort of chicken soup last night. I really wanted chicken noddle, but didn’t think the noodles I had would be a good choice. So I made something akin to a chicken chowder that I make in the winter. I’m sure I’ll post that recipe later when it’s more chowder season. I’ll also post another day about making chicken stock (it’s really easy).

Chicken Soup
In a medium/small soup pot, put a bit of chicken (I had 1/2 lb of boneless skinless chicken thighs), cover with water, and bring to a boil. Poach until cooked through.
In the mean time, chop up some potatoes, I used 4 smallish ones, skins on.
Chop up a huge carrot.
And an onion.
And 4+ cloves of garlic (I should have used A LOT more considering my current state).
Cut the corn off two ears of corn.
After the chicken has cooked, remove it with a slotted spoon and set aside.
Add the potatoes to the water you just cooked the chicken in. If you used the type of chicken I did, you’ll want to add chicken stock to give it better flavor and more umph. I added about 2.5 c of home made stock.
While the potatoes are cooking, melt some butter in a saute pan and saute the onion and garlic until done to your liking. Add the carrots and saute a bit more.
Add this veggie mix to the potatoes.
Cook until the potatoes are pretty much done. Add the corn.
Chop the chicken and add it back into the pot.
Heat through and add salt and pepper to your liking.

This usually takes me 30-45 min, depending on how fast I’m work and how good I am at paying attention. Last night it took 45 min because I was slow and was bad at timing.

Note: For the future chicken stock recipe: Keep the onion ends and onion paper you cut off, plus the carrot ends you may have removed. Put them in a freezer bag and chuck into the freezer. If the chicken you used had bones, put the bones in the same bag. I’ll come back to this when I post about making chicken stock.