The Purloined Recipe

From CSA member Barbara Schneider

Blend together until smooth:

3 roasted poblano peppers,  outer skin and seeds removed

1 clove garlic

1 cup chicken broth

3/4  to 1 cup milk (can substitute almond or other milk alternative)

2 T flour (wheat or rice)

Melt 2 Tablespoons butter in saucepan, pour in blended pepper mix and heat to simmer.  Stir as it simmers until the sauce thickens.  Stir in up to 4 oz of cream cheese and up to 1/2 cup of shredded cheddar cheese (cheese is optional).  Season with salt as desired.  This sauce is good on fish, chicken, potatoes, anything!

chiles, garlic, peppers, sauces

From CSA member – Janice Gruneberg

3 medium tomatoes cut into fourths
5 medium chopped tomatillos, cut in half (remove paper skins)
1 large onions, cut into 1-inch-thick wedges
4 cloved chopped garlic
1 bunch cilantro
2 dried hot chile peppers
other hot peppers you have in season
1 Tbsp apple cider vinegar
1/4 tsp table salt

Instructions
Preheat the oven to 450°F. Spray a large nonstick baking pan with nonstick spray.

Combine the tomatoes, tomatillos, fresh hot peppers and onion in a large bowl; spray with olive-oil nonstick spray. Spread the vegetables in the baking pan. Roast until the vegetables are tender and lightly browned, about 45 minutes. Remove the pan from the oven and let the vegetables cool to room temperature, about 20 minutes.

Transfer the vegetables, in batches, to a food processor. Add the garlic, cilantro, chile pepper, vinegar, and salt; pulse until smooth. Transfer to a serving bowl and cool.

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From Molly Beverly

3 Tablespoons good quality olive oil
6 fat cloves garlic, coarsely chopped
3 pounds fresh, vine ripe tomatoes, coarsely chopped
black pepper, freshly ground
kosher salt to taste
Several basil leaves, finely cut

In a large skillet heat oil over medium heat. Add garlic and reduce heat. Gently simmer until lightly golden. (WATCH IT!) Add tomatoes, stir and turn fire to high.

Add salt and pepper and stir regularly, until tomatoes are well reduced and liquids are slightly thickened. (You are reducing the liquid, be careful not to burn.

When tomatoes start sticking, you are done.) Add basil. Stir. Taste. Adjust seasoning.

I served these tonight over cheddar mashed garden potatoes. Slice potatoes and boil in plenty of salted water until tender. Drain. Add a generous portion of grated cheese. Mash and allow cheese to melt.

Taste and add salt if necessary.

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I have never measured anything to make this recipe before – so take my quantities with a grain of salt! – Shanti

Tomatillos (about a pound)

Garlic (3-4 cloves)

Hot peppers such as serrano, jalapeno, etc (1 to 5 peppers depending on how hot you like it)

Cilantro (1/2 bunch)

Salt (no idea – maybe 1/2 teaspoon, just add to taste)

Remove the husk from the tomatillos and rinse in cold water.  Remove the stems and seeds from the peppers.  You can make this salsa by either boiling the tomatillos and chiles for just a few minutes until soft, or by roasting them both in the oven or on the grill until the tomatillos are soft and the chiles are blistered.  Both methods make a great salsa – each one has a unique flavor.  Take your tomatillos and chiles after you boil or roast them, put them in the blender with some garlic and salt and puree.  Taste and adjust the salt. Transfer to a bowl and add fresh, chopped cilantro.

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2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon.

Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each patty in bread crumbs, coating both sides.

Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with spatula).

Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa:

1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion

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from Molly Beverly

Soft cheese layered with green herb and garlic paste. Simple to prepare; allow extra time for complete chilling. Serves 18 as an appetizer.

8 ounces Neufchâtel cheese (a lower fat cream cheese)
1 cup ricotta cheese

Pesto:

1 1/2 cups fresh large basil leaves
1/4 cup olive oil
1/4 cup grated Parmesan
1/4 cup pine nuts (I substitute walnuts)
2-3 small cloves garlic
Salt to taste

Garnish:

pine nuts, strips of red pepper and/or black olives

Combine Nuefchâtel and ricotta cheese and chill for 3 hours or more.
Meanwhile make the pesto. Place basil leaves in a colander. Cover with boiling water for 5 seconds, then drain completely and pat dry. Place in blender with olive oil, cheese, pine nuts, garlic and just enough water to make it run smoothly.

Blend until very smooth and thick. Add salt to taste. Chill.

To assemble spread half the cheese mixture in a 9X5-inch loaf pan. Brush with olive oil and cover with half of the pesto. Sprinkle with pine nuts. Cover this with the rest of the cheese. Brush with olive oil and layer the rest of the pesto. Sprinkle with pine nuts and decorate with strips of red pepper and black olives.

Refrigerate 12-24 hours before serving. Serve with slices of good French bread and raw vegetables.

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Serves 4

Vary the sauce with any tender herbs you have on hand.

3 shallots, minced (about 1/4 cup)
1 teaspoon coarse salt, plus more for seasoning
6 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups packed mixed fresh herbs, such as mint, flat-leaf parsley, tarragon and Basil, finely chopped
¼ cup snipped fresh fennel fronds, finely chopped
Freshly ground pepper
¾ pound spaghetti or other pasta

1. Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
2. Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef’s knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.
3. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.

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from Molly Beverly

Serves 4

6 large garlic cloves, coarsely chopped
4 Tablespoons butter or olive oil
1 cup shelled walnuts
3 ounces ricotta cheese
3/4 cup milk
1/3 cup Parmesan cheese
Salt and freshly ground pepper to taste
½ pound Italian (imported) fettuccine
1 pound Swiss chard
Freshly grated Parmesan cheese
Walnut halves for garnish

In a medium skillet sauté the garlic in the butter or olive oil. It should gently sizzle until barely golden. Remove from heat. Place half of this garlic and oil in a blender or food processor. (Leave the other half of the garlic and oil in the pan for later.) Add walnuts, ricotta, milk and Parmesan cheese. Blend until smooth. Add salt and pepper to taste and set aside.

Wash the chard and remove the large central stem. Take a few leaves and roll them up together tightly. Using a sharp knife, slice this roll into thin shreds. Repeat with the remaining chard. (Now the chard is about the same shape as the fettuccine.) Reheat the skillet with the butter or oil and garlic over medium heat. Add the chard and stir until it wilts.

Lightly salt to taste.

Bring a large pot of salted water to a boil. Add fettuccine and cook al dente.

Drain, add sauce from blender and toss to coat each strand. Serve each serving with a mound of pasta topped with the chard, a sprinkle of Parmesan cheese, a grind of fresh pepper and a walnut half.

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