Chile Relleno Tart

from Bon Appetit, December 1996

What makes this tart extra-special is the blue cornmeal; it gives the base an extra depth of flavor and heartiness. But cheese, chiles, and pastry, I mean, really, what's not to love?

Serves: 8

Crust

  • 1 cup all purpose flour
  • 3/4 cup blue cornmeal* or yellow cornmeal
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 4 tablespoons (about) ice water

Filling

  • 3 large fresh poblano** or New Mexico chilies
  • 1 cup grated Gruyère cheese
  • 1 cup grated mozzarella cheese
  • 4 large eggs
  • 3/4 cup whipping cream
  • 3/4 cup crumbled soft fresh goat cheese (such as Montrachet), room temperature
  • 1/4 cup ( 1/2 stick) butter, room temperature
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup grated Colby cheese

  • *Blue cornmeal is available at natural foods stores and some specialty foods stores.
  • **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

Ratatouille and Sausage Potpie With Cornmeal Biscuits

as always, from the NY Times
Time: 1 hour 25 minutes

FOR THE CORNMEAL BISCUITS:
1 cup all-purpose flour
1/2 cup fine cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup sour cream or plain whole milk yogurt
Milk


FOR THE RATATOUILLE:
1 large eggplant (1 1/2 pounds) cut into 1-inch chunks
3 small zucchini ( 3/4 pound), cut into 1-inch chunks
7 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 pound Italian sausage, casings removed
1 large onion, cut into 1-inch chunks
1 red pepper, cored and cut into 1-inch chunks
3 large garlic cloves, finely chopped
1 1/2 pounds plum tomatoes
4 sprigs fresh thyme
1/4 cup chopped fresh parsley or basil.

Preparation

1. For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use.
Preheat oven to 450 degrees.
2. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
3. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
4. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
5. Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
6. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

Yield: 6 servings.

Japanese Spinach with Sesame Dressing

from New York Times, Recipes for Health

This appetizer/side dish is very simple and very delicious. The dressing pulls the spinach together and turns what would have been an unappealing "healthy" alternative to fries into something you'll be getting requests for over and over again.
Ingredients

2 6-oz. bags baby spinach (or 1 1/2 pounds, stemmed and washed)
3 tablespoons toasted sesame seeds
2 teaspoons sugar
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon sake (can be omitted)
1 tablespoon water (more to taste)
1/2 teaspoon dark sesame oil

Preparation

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 10 to 20 seconds in the boiling water and transfer to the ice water using a deep-fry skimmer. Drain and gently squeeze out water. Chop coarsely.
2. Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a suribachi mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed.
3. Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the sake and water, then stir in the ground sesame seeds. Thin out with water. Toss with the spinach and stir together until the dressing infuses the spinach. Be careful not to bruise the spinach leaves. Divide into four small bunches and place in the middle of four small plates or bowls. Drizzle on a few drops of sesame oil. Serve at room temperature.

Yield: Four small servings
Advance preparation: You can blanch the spinach up to a day in advance. The dish can be assembled and refrigerated several hours before serving.

Barley and Mushroom Salad With English Peas

from the New York Times' always reliable, "Recipes for Health"

Ingredients

1 cup pearl barley
3 cups chicken stock, vegetable stock or water
3/4 teaspoon kosher salt
1 recipe walnut vinaigrette (recipe below)
6 ounces white or cremini mushrooms, thinly sliced
1/4 cup chopped fresh parsley, or a mixture of parsley and other herbs (such as chives, dill, tarragon or marjoram)
2 to 4 leaves fresh sage, cut in very thin slivers
1 cup shelled English peas, uncooked or steamed for five minutes (to taste)
1 cup shredded radicchio
1 ounce shaved Parmesan

Preparation

1. Heat a medium saucepan over medium-high heat, and add the barley. Stir in the pan until the barley begins to smell toasty, about five minutes. Add the stock (or water) and salt, and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, until the barley is tender. If all of the liquid has not been absorbed, drain.
2. While the barley is simmering, make the vinaigrette.
3. Place the mushrooms in a salad bowl, and toss with 2 tablespoons of the dressing.
4. When the barley is ready, add to the salad bowl and toss with the mushrooms and remaining dressing. Add the herbs, peas and radicchio. Serve warm or room temperature, garnishing each serving with shaved Parmesan.

Yield: Serves four to six

Advance preparation: You can make this up to a day ahead, but only add half the mushrooms. Don’t add the peas, herbs or radicchio; toss these ingredients with the salad shortly before serving.

For the walnut vinaigrette:
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt, preferably kosher salt, to taste
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup walnut oil
1/4 cup extra virgin olive oil
Whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the oils, taste and adjust seasonings.

Roasted Sweet Potato Salad With Black Beans and Chili Dressing

This salad is phenomenal and perhaps the best combination of fall flavors. I even was so bold (and so cheesy) to make it once for a Halloween party, Hey, how often do you come across a recipe that involves orange and black?

I also frequently add chorizo to this salad to make it a bit heartier. Regardless, it is absolutely moreish and rarely did I have any leftovers the next day!

Ingredients

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro

Preparation


1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Yield: 4 servings.