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Recipes 9/2 & 9/4
Shredded Chicken & Tomatillo Tacos w/ Queso Fresco
6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth.
Place the tomatillo mixture in a large sauté pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately. (From www.foodnetwork.com)
1 (9-inch) frozen pie shell, thawed
3 large tomatoes,, cut into 1/2 inch-thick slices
Kosher salt, for sprinkling
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Additional kosher salt and freshly ground black pepper Preheat the oven to 375 degrees F.
Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.
Turn up the oven to 400 degrees F.
Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.
In a small bowl, stir together the parsley, thyme, garlic, olive oil, and salt and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature. (From www.foodnetwork.com)
Scalloped Potatoes w/ Tomatoes and Bell Peppers
2 large egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
2 bay leaves
1 pound russet potatoes, peeled, sliced 1/8 inch thick and patted dry
1 1/2 cups coarsely grated gruyere cheese
4 plum tomatoes, sliced 3/4 inch thick
2 bell peppers, cut into 3/4-inch-thick strips
1 onion, halved and sliced 1/2 inch thick
2 tablespoons extra-virgin olive oil
3 teaspoons herbes de Provence
1 1/4 cups breadcrumbs (preferably fresh)
Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat.
Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving. (From www.foodnetwork.com)
Tomatillo Salsa Verde
1 pound tomatillos, husked, rinsed, quartered
1/2 medium onion, coarsely chopped
1 garlic clove, crushed
1 jalapeño chile, seeds removed if desired, coarsely chopped
1/4 cup fresh cilantro leaves with tender stems
1 kosher salt
Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt. (From B.O.G. member K. Lueloff)
Your Roasting Mix Bag from your CSA
Preheat the oven at 375ºF. Coat the veggies in olive oil and sprinkle with sea salt. Roast in the oven, stirring every 10 minutes until fork tender. Eat as a side, or cut cooked veggies into bite sized pieces and add to an omelet. (From B.O.G. owner Kate Rowe)