Pasilla Aioli

Pasilla Aioli

adapted from Food Network

If you don't have pasilla chile powder use another pure chile powder such as ancho chile as opposed to chili powder which is actually a spice blend.

Use this aioli on your favorite burgers, sandwiches or as a dip for onion rings or oven fried poblano rings,

Makes about 1/4 cup                                                            1 WW pp / Tbsp.

3/4 Tbsp. pasilla chile powder
1 clove garlic
1/4 cup reduced fat mayonnaise
Kosher salt and freshly ground black pepper

1. Put the chile powder, garlic and mayonnaise in a small food processor and process until well combined.
2. Adjust seasoning with salt and pepper as desired.

Enjoy!

Bread & Butter Zucchini Pickles

Having a CSA farm share, you learn to make things with seasonal ingredients. I can eat just so much steamed, roasted, grilled zucchini before I need to mix it up. This is an unusual way to use zucchini. It is not as sweet a the traditional bread and butter pickles you get in the store which is good for me since I find them cloying sweet. 
The yellow color comes from the tumeric. "Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh.... Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.... " It is also thought to be one of the world's healthiest foods.
Although the original recipe only had you waiting overnight before eating, I would that the texture of the zucchini was still too firm at that point and did not have the texture of a pickle. After about 2 days the flavors and texture was wonderful.

Bread and Butter Zucchini Pickles 
adapted from Food & Wine August 2014
1/2 pound firm medium zucchini, sliced into 1/8 inch thick discs
1/4 cup thinly sliced onion 
1 1/2 Tbsp kosher salt 
Ice water 
3/4 cup apple cider vinegar 
2 1/2 Tbsp sugar 
1 tsp  mustard seeds, crushed 
3/4 tsp dry mustard powder 
1/2 tsp ground turmeric
1/2 cup water 
Toss the zucchini and onion with 1 Tbsp of kosher salt in a large bowl. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
Combine the remaining 1/2 Tbsp salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; set aside to cool completely.
Place the zucchini and onion in a 2 cup container and pour in enough brine to cover. Seal the container and refrigerate for 2 days before using.

Salsa Fresca

Lots of yummy vegetables in the farm share from Sproutwood Farm. Here is a recipe for a simple and light salsa that we have used on everything from tortilla chips, tacos to fish. I like using both green and red tomatoes. The green gives the salsa a little more texture but I have certainly used all red or combinations of colors depending on what came in the farm share that week. The total weight of the tomatoes should be a little over a pound.

Salsa Fresca
adapted from Every Day with Rachael Ray June-July 2008
1/2 cup chopped cilantro
1 clove garlic
1/4 onion
1/2 jalapeno pepper, coarsely chopped
1 large green tomato
1 large red tomato
Juice of 1/2 lime
Salt and freshly ground pepper to taste
1-2 tsp. Cholula Chili Lime Hot Sauce (optional)

Pulse the cilantro and garlic in a mini food process or until finely minced. Scrape down the sides before adding the onion and jalapeno. Pulse until finely chopped. Transfer contents to a bowl.
Working in 2 or 3 batches, finely chop the tomatoes in the food processor. Add each batch to the cilantro mixture. Stir in the lime juice and season with the salt and pepper.
Depending on the potency of the jalapeno, I have added as much as a whole pepper. We tend to like our salsa on the medium - hot side. The hot sauce is an easy way of increasing the heat while not detracting from the subtle lime flavor.

Chicken with Tomato Ginger Salsa -- Helping My Teammate

At work we have an annual weight loss challenge. Teams of four compete to see which team can be the biggest losers. One of my teammates has a one year old so I vowed to help her out with health meals. Here's today's selection.

Chicken with Tomato Ginger Salsa
I roasted a whole chicken over the weekend so all I had to do was make the salsa. If you do not have the time of the inkling to cook a whole chicken just pick up a rotisserie at your local grocery store or wholesale club, remove the skin (I know it is th best part) and cut it up for use throughout the week.

1 cup chopped tomatoes - I used caprese because they were on hand
1/4 c thinly sliced scallions
1/4 c chopped red onion
1 Tbsp grated ginger - I used my new ceramic grating plate - see below.
2 Tbsp rice vinegar
1/2 tsp Splenda
1 tsp fish sauce (nam pla)

Combine all salsa ingredients in a bowl. Season to taste with salt and pepper. Refrigerate leftovers.

I love my new cermaic grating plate. I got it at PA Gourmet last Fall. It is hard to see from the picture but there are little ceramic "teeth" that do the grating but will not grate your fingers like the box graters do. It also provides a much finer result than a garlic press. My ginger came out the consistency of what you would get from a jarred product without all the preservatives. I did find that it is available thru Amazon.

http://www.amazon.com/s?ie=UTF8&keywords=ceramic%20grater%20plate&page=1&rh=i%3Aaps%2Ck%3Aceramic%20grater%20plate

Pumpkin Ginger Muffins

What do you do with a cup of pureed pumpkin that you find when you defrost the freezer?
You make muffins or muffin tops. This is a long lost post from before we moved to PA. This recipe served to clear out not only the pumpkin but the crystallized ginger, a package of brown sugar, cane syrup and raisins. It was very exciting at the time to get things "out of the cupboards" so it didn't have to be moved. But have it be known that all of these things have returned now that we are well settinged in PA.

Pumpkin Ginger Muffins
5 1/2 Tbsp minced crystallized ginger
1/2 cup raisins
2 Tbsp rum

2 cups flour
1 Tbsp ground ginger
2 teaspoons pumpkin pie spice*
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup + 2 Tbsp pumpkin puree

1/2 cup + 2 Tbsp fat free milk mixed with 1 tsp white wine vinegar (1/2 cup + 2 Tbsp buttermilk)

1 tsp vanilla extract
2 large egg whites
1 large egg
3/4 cup + 3 Tbsp (packed) golden brown sugar
1/2 cup Steen's Pure Cane syrup (or molasses)
1/4 cup vegetable oil
Cooking spray
Preheat oven to 375°F. Line sixteen muffin cups with paper liners. Mix 2 1/2 Tbsp crystallized ginger, raisins and rum in small bowl.
Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl. Whisk pumpkin puree, buttermilk and vanilla in another bowl. In the bowl of a stand mixer mixer, beat egg whites and egg bowl until foamy. Add 3/4 cup and  2 Tbsp brown sugar; beat until light. Beat in  the cane syrup or molasses and oil. Add the dry ingredients alternately with pumpkin mixture.Stir in raisin mixture. (I had my doubts about these muffins at this point because the batter was much looser than most muffin mixtures I had made. I was very happy to see that I was wrong.)
Divide batter among prepared muffin cups. Mix the remaining 3 Tbsp crystallized ginger and 1 Tbsp brown sugar in small bowl. Sprinkle evenly over muffins.
Bake muffins until tester inserted into center comes out clean, about 25 minutes. Cool on rack.

* Pumpkin Pie Spice is available in the spice aisle but since I usually have all the components in my spice rack I make my own... not to mention it is cheaper.

Pumpkin Pie Spice Mix 

4 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground cloves 

1/2 tsp ground nutmeg

Combine in a small container. Store any remaining with your other spices.

Cranberry Vinegar

I made this vinegar for gifts this Christmas and kept a bottle for us. It is so flavorful that you can use it as a salad dressing without any oil. Using the Weight Watchers Recipe Builder you have have to use an entire cup of the vinegar before you would be using 1 point

Cranberry Vinegar
1 quart white wine vinegar
2 cups fresh cranberries, divided into 1 cup portions
3 sticks cinnamon
1/2 cup honey
Combine vinegar, 1 cup cranberries and the cinnamon in a saucepan, bring to a boil. Remove from heat, allow to stand for 2 minutes. Stir in honey. Thread the remaining cranberries rind on skewers; place in decorative bottles or jars. Divide rind evenly among bottles, cut into pieces if necessary.
Strain vinegar mixture and discard cranberries. Pour liquid over skewers in bottles. Store at room temperature for at least 2 weeks to let flavor develop.

Roasted Pork Tenderloin with Strawberry Salsa

Strawberries make me think spring and with the weather we have been having I have good reason to! The mustard powder in the dry rub provides a very subtle mustard flavor. We served the pork with a Pepperwood Grove Pinot Noir to capture the berry flavors of the salsa.

Roasted Pork Tenderloin with Strawberry Salsa

Salsa:
1 cup diced fresh strawberries
1 Tbsp finely minced onion 1

Tbsp chopped green onion, green part only 

1 Tbsp Raspberry balsamic vinegar*
1/2 tsp maple syrup
1/8 tsp ground black pepper
Pinch of kosher salt
Pork:
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon mustard powder
1 1/2 pounds pork tenderloin
2 tablespoons olive oil
Combine all of the salsa ingredients in a small bowl. Gently mix ingredients being careful not to mash the strawberries.Set aside in the refrigerator.
Preheat oven to 450F. Combine the salt, pepper and mustard powder into a dry-rub Cover the pork on all sides with the rub.

Heat oil in large ovenproof skillet. Add pork and brown on all sides. Transfer the skillet to the preheated oven. Roast pork uncovered until thermometer inserted into center registers 145°F, about 30 minutes. Remove pork from oven and let rest 5 minutes.

Serve warm topped with the strawberry salsa.

Basil Garlic Mayonnaise - Jazzing up turkey sandwiches

As I continue my Weight Watchers adventure, I have to prevent getting in a rut. I get very bored eating the same things over and over and over again. When I am bored I do not get filled. So I needed to mix it up a little bit ...

Basil Garlic Mayonnaise

1 cup coarsely chopped fresh basil

1 garlic clove, smashed

1/4 teaspoon kosher salt

2 pinches cayenne pepper

3/4 cup reduced fat mayonnaise

Pulse basil, garlic, salt, and cayenne in a small food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour.

Coconut-Curry Mayo

We are not huge curry fans but this condiment had a subtle curry taste that was great on a turkey wrap!

Coconut-Curry Mayo

1 tsp curry powder

1 tsp shredded sweetened coconut

1 tsp honey

1/4 c mayonnaise

Combine all ingredients.

Sun Dried Tomato Tapenade

Just in case anyone is interested in the tapenade I put in the peppadews. It makes a great spread for bread, crackers or sandwiches too.

Sun Dried Tomato Tapenade
1/2 cup sun-dried tomatoes (not in oil)

1 cup hot water

1/4 tsp anchovy paste

2 tsp olive oil

2 tsp capers, drained

1 tsp white wine vinegar

1 tsp chopped fresh parsley

1/4 tsp dried basil

1/2 garlic clove

Soak sun-dried tomatoes in the hot water for about 20 minutes or until softened. Drain tomatoes and put in a small food processor. Pulse the tomatoes with remaining ingredients until well combined. Thin with water to desired consistency, if needed

Szechuan Salt-Pepper

This is a wonderfully flavorful seasoning. I have been making it since 1993 when I found the recipe in the Bon Appetit cookbook. Back in the early 2000's there was a ban on the importing of Szechuan peppercorns but luckily the ban has been lifted. I got by last bag of Szechuan Peppercorns at Christina's Spice and Specialty Shop 1255 Cambridge Street, Cambridge, MA (Inman Square).... which just happens to be next door to Christina's Homemade Ice Cream but I digress. They can be ordered online from Dean & Deluca

Szechuan Salt-Pepper
from Bon Appétit June 1993
3 tablespoons salt
1 1/4 teaspoons Szechuan peppercorns (sometimes called wild pepper)
Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder.

Emeril's Essence Creole Seasoning

I am all for saving money whenever possible. Emeril's Seasonings are available commercially but he has shared the recipe on many different websites and in various publications. I have done a taste test and you can not tell the different.

Emeril's Essence Creole Seasoning  

(also known as Bayou Blast) from FoodNetwork.com
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Spicy Roasted Red Peppers

Redfire Farm dared everyone to take their full share of peppers this week. I netted 3 lbs of bell peppers, 30 hot peppers and 6 miniature peppers. I love roasted red peppers but I though I would "kick it up a notch"!

Spicy Roasted Red Peppers

adapted from Bon Appetit December 1996

4 large red bell peppers

3 Tbsp olive oil

4 garlic cloves, minced

1/2 tsp dried crushed red pepper

Char the peppers in the broiler until blackened on all sides. Transfer to a bag, seal and let stand 10 minutes. Peel and seed. Place peppers in plastic container. Add all remaining ingredients. Cover and chill overnight to allow flavors to blend. Let come to room temperature before serving.Serve in sandwiches, salads or part of an antipasto plate.

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

1 lb tomatillos, husked and rinsed

4 hot peppers (I used 3 jalapeno and 1 serrano)

1 small onion, sliced

3 garlic cloves, peeled

1/2 cup water

2 Tbsp dried cilantro or 1/4 cup fresh cilantro, chopped

1 tsp coarse salt

1 tsp sugar

Preheat the broiler. Place the tomatillos and the peppers on a rimmed baking sheet lined with foil. Broil until the outer surface of the tomatillos and peppers begin to blister and crack, about 5 minutes. Turn

them over and continue broiling for another 5 minutes. Set aside to cool.

Reduce the oven temperature to 425F. Place the onions and garlic on another baking sheet. Roast in the oven for about 15 minutes, stirring frequently.

Combine the tomatillos, peppers (stems removed - no need to remove the seeds or skin), onions and garlic in a food processor. Pulse a couple times to chop. Add remaining ingredients and puree to desired consistency.

*The heat factor of peppers is measure in Scoville Units. The mildest serranos are as hot as the hottest jalapenos so adjust your pepper use accordingly.

How to Roast Garlic Without Oil

Remove the papery out coating from the garlic bulb and separate the cloves. Do NOT peel the cloves. Preheat the oven to 350°. Wrap the garlic cloves in foil making sure that none of the cloves poke holes in the foil. 

Bake for about 30 minutes, until soft. Store cloves in a covered container in the refrigerator. To use simply squeeze the garlic from the clove.

Gluten Free Pasta Salad and Grilled Corn with Herb Butter

We are having a BBQ today with friends one of which has a gluten intolerance. So I am made Gazpacho Pasta Salad with corn pasta.

available @ Ocean State Job Lot

8 oz shaped corn pasta (I used Sam Mills Pasta d'oro fusilli

3 tablespoons olive oil 

2 tablespoons red-wine vinegar 

3 cloves garlic, finely chopped 

1/2 teaspoon paprika 

1/2 teaspoon salt
2 cups chopped fresh tomatoes

1 large green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup)
2 ribs celery, cut into 1/2-inch pieces including leaves (about 1 cup)
1/2 English cucumber, peeled, quartered lengthwise and sliced (about 1 1/4 cups)
Chopped fresh parsley leaves to taste

Chopped fresh basil leaves to taste

Salt & pepper

Cook pasta  according to package directions.Drain & rinse with cold water. In a large bowl, whisk oil, vinegar, garlic, paprika and salt. Add remaining ingredients. Season with salt and pepper to taste. Garnish with additional parsley, if desired.

Grilled Corn with Herb Butter
1/4 cup butter, softened

1 garlic clove, pressed

1 tsp fresh snipped parsley or 1/2 tsp dried
1 tsp fresh snipped basil or 1/2 tsp dried
1 tsp fresh snipped thyme or 1/4 tsp dried
Salt & Pepper, to taste
4 ears of corn
Combine all ingredients except corn. Rub corn generously with herb butter. Wrap each ear of corn in aluminum foil. Place corn on grill for 10-15 minutes, turning frequently. Serve immediately.

We grilled additional corn in the same way with just butter, salt and pepper for the kids.