The “Bounty” Along with New Chile Peppers

Clagett Farm Recipes~The “Bounty” Along with New Chile Peppers
Photos and Recipes~Rita Calvert 2007

Whole Wheat Penne Melange of Summer
Serves 2-3 as a main dish, 4+ as a side

This time of year everyone at Clagett is looking for ways to use up the flood of squash and eggplant.

8 ounces whole wheat penne pasta, cooked and slightly warm
a generous splash of extra-virgin olive oil
4 different colored tomatoes, cut into bite-size chunks
whole bail leaves, torn
1 clove of garlic, chopped
1 teaspoon fresh thyme leaves leaves
sea salt and freshly ground pepper

other summer additions:
fresh greens, torn
summer squash, roasted and diced
eggplant, roasted and diced
3-4 handfuls of green beans and/or yellow wax beans, lightly cooked
2/3 cup freshly crumbled feta cheese
1/4 cup chives, chopped

Place the pasta in a large bowl and drizzle with good quality olive oil and toss well. Add the tomatoes, basil, garlic, thyme, salt and pepper and any other vegetables of choice. Finally toss in the feta cheese. Arrange the pasta on a platter and sprinkle with the remaining chives.

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Planked Tomato Basil Soup
Serves 4

It doesn’t get much tastier than this with the Clagett harvest. The grilling planks are a great flavor enhancer so let’s start experimenting.

1 - 15" Alder or Maple Grilling Plank, soaked
5 large plum tomatoes, halved and seeded
5 large plum tomatoes, coarsely chopped
4 large cloves garlic, unpeeled
2 tablespoons olive oil
1 large onion, finely chopped
2 bay leaves
1 teaspoon prepared horseradish
1 teaspoon coriander seeds
1 cup chicken broth
1 teaspoon sugar
2 tablespoon unsalted butter
1/4 cup fresh basil, chopped
Fresh basil leaves to garnish
Fresh Parmesan cheese

Preheat grill to 350 degrees. Place soaked plank on grates, close lid, and allow to heat for 3 minutes. Flip plank, place tomato halves and garlic cloves on hot plank, and grill, with lid closed, for 10 minutes or until tomatoes and garlic are soft. Garlic may cook faster than tomatoes. Remove from grill and set aside to cool. Squeeze roasted garlic from skin and peel planked tomatoes.

In a large sauce pan heat olive oil, add onion, and cook over moderate heat until soft, but do not brown (about 10 minutes). Add garlic, bay leaves, horseradish, and coriander cook about one minute. Add chopped tomatoes, stock, and sugar. Cover and cook until tomatoes are soft, about 10 minutes. Puree soup with butter and smoked tomatoes, working in batches. Strain soup into a clean saucepan. Reheat and stir in basil, salt, and pepper to taste. Serve in bowls and garnish with fresh basil and cheese.

Ratatouille
It just makes sense to give at least one Ratatouille reminder each season. This one includes potatoes which are extra special this season.

1 large eggplant, washed and cut into 1 inch cubes
2-3 zucchini, washed and cut into 1/4 inch slices
2 large onions, sliced
2 medium potatoes, washed, peeled and cubed
1 medium bell pepper, washed, cleaned and chopped
2 1/2 cups, chopped tomatoes
2 cloves of garlic, minced
olive oil
Herbs to taste (we use basil and oregano)
Salt and Pepper

Place eggplant, zucchini, onions and peppers into a Dutch oven. Drizzle liberally with olive oil.
Add remaining ingredients and mix thoroughly.
Bake 1 to 1 1/2 hours at 325 degrees, stirring occasionally.
Remove from oven and allow to cool. Serve chilled or reheat if desired.

Oriental Vegetable Kebabs with Peanut Dressing
by The Vegetarian Society
Serves 4

Cook these veggie kebabs on the barbecue or under the grill. If you're short on time use teriyaki sauce instead of the marinade and ready-made satay sauce in place of the dressing.

1 red pepper, cubed
1 yellow pepper, cubed
12 cherry tomatoes
4 salad onions topped, tailed and cut into 2 inch lengths
2 baby eggplant, cut into chunks
oil, for grilling
4 kebab skewers
basmati rice, to serve

For the marinade:
2-3 tablespoon soy sauce
1 garlic clove, crushed
1 teaspoon honey
pinch of ground ginger
salt and freshly ground black pepper to taste

For the dressing:
1 tablespoon groundnut or sunflower oil
1 shallot, finely chopped
½ tsp hot chilli powder
1 garlic clove, crushed
1 tablespoon dark brown sugar
4 ounces unsalted roasted peanuts, ground
2/3 cup coconut milk
½ lemon, juice only

Mix all the vegetables together in a bowl. Combine the marinade ingredients and pour over the vegetables, making sure the vegetables are evenly coated. Cover and leave for 2 hours, stirring occasionally.

Make the dressing:
Heat the oil in a small pan and fry the shallot until starting to brown. Add the chile powder and cook for 1 minute. Stir in the 2 tbsp of the marinade from the vegetables,the garlic, sugar and ground peanuts. Stir well.
Add the coconut milk a little at a time. Bring to the boil and simmer gently for 2 minutes. Stir in the lemon juice and season to taste.
Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally.
Gently re-heat the peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing.

Chile Pepper Talk

Ancho/Poblano Pepper
...just a bit spicy
The poblano pepper is key to the cuisine of Mexico, used numerous ways including in sauces, stews and also has a large enough interior to stuff. The poblano pepper is a medium sized pepper with a mild to medium heat level which makes it fantastic for use in the kitchen.It actually goes by 3 names: Poblano (fresh) and Ancho or Mulato (dried).
This is the pepper to begin cooking with simply because it is very flavorful without as much heat as a serrano, chipotle or jalapeno.  Try fillings based on cheese,  black beans, fresh steamed
white corn kernels, or a picadillo. The poblano holds up well under grilling, which enhances its velvety, rich taste.

Aunt Chilada's Margarita Shrimp
Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona

2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, sautéed in butter

Sauté onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander. Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.

Stuffed Poblanos

Make a mixture of 2 parts grated sharp cheddar cheese, ~1 part raisins, coarsely chopped and `1 part slivered almonds. Cut generous caps off the stem end of poblano peppers, remove core, seeds and ribs, leaving peppers whole. Fill peppers with the cheese mixture and reattach "lids" with toothpicks. Broil or grill, turning to char all sides. Makes a great light dinner with a salad and maybe some rice. (If you cook them under a broiler, line the pan with foil for easier clean-up.)

Grilled Poblano Frittata
Serves 4

"This frittata is a good dish to make at home because, unlike the restaurant variety, you can vary the amount of vegetables on it. So be creative.

3 poblano peppers
3 tomatoes
1 small onion, minced
2 teaspoons lime juice
3 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
salt and pepper to taste
3 (6 inch) corn tortillas
1 tablespoon olive oil
7 eggs, lightly beaten
1 cup shredded Monterey Jack cheese

Preheat the oven to 350 degrees F (175 degrees C).

Make the Salsa:
Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.

Make the chips:
Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.

Make the frittata:
Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath. When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.

Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.