Corn and Chicken Chowder

Ingredients

• 10 bacon slices, chopped
• 2 tablespoons (1/4 stick) butter
• 3 medium onions, chopped
• 2 chopped red bell peppers (about 2 large)
• 1/4 cup all purpose flour
• 9 cups low-salt chicken broth
• 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
• 1 1/2 tablespoons chopped fresh thyme
• 2 16-ounce bags frozen corn kernels
• 1 cup whipping cream
• 4 cups diced skinned roast chicken
• 2 cups chopped green onions
• 1/2 cup plus 2 tablespoons chooped fresh cilantro

Preparation

• Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Saut? until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. DO AHEAD: Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing. Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
• Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

Read More http://www.bonappetit.com/recipes/2003/10/chicken_and_corn_chowder#ixzz1Y3nj4uFM

Romesco Sauce

• 5 ancho chiles*
• 2 tablespoons raw almonds
• 2 tablespoons blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled)
• 1 1/4 cups extra-virgin olive oil
• 1 slice country bread, about 1-inch thick
• 1/3 cup canned San Marzano tomatoes (I bought whole tomatoes, not sure why; I’d use purée next time)
• 1 clove garlic, chopped
• 1 tablespoon chopped flat-leaf parsley
• 1/2 lemon, for juicing
• A splash of sherry vinegar (can’t find it? Use a mild wine or balsamic vinegar instead)
• Kosher salt

Preheat the oven to 375°F. Remove and discard the seeds and stems from the chiles, then soak them in warm water for 15 minutes to soften. Strain the chiles, and pat dry with paper towels. Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.

Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoon olive oil, wait a moment (for it to heat) and fry the slice of bread on both sides until golden brown. Remove the bread from the pan and cool. Cut it into 1-inch cubes and set aside.

Return the pan to the stove over high heat. Add 2 tablespoon olive oil and the chiles and sauté for a minute or two. Add the tomatoes. Season with 1/2 teaspoon salt and cook for 2 to 3 minutes, stirring often until the tomato juices have evaporated. Turn off the heat and leave the mixture in the pan.

In a food processor, pulse together the toasted nuts, garlic and fried bread until the bread and nuts are coarsely ground. Add the chile-tomato mixture and process for 1 minute more. With the machine running, slowly pour in the remaining 1 cup of olive oil and process until you have a smooth purée. Don’t worry, the romesco will “break” (separate into solids and oil); this is normal. Add the parsley, season to taste with lemon juice, sherry vinegar and more salt, if you feel it needs it.

Grilled Eggplant with Caponata Salsa

Adapted, barely, from Dorie Greenspan for Bon Appetit, August 2008

Serves 6

• 1 12-ounce container grape or cherry tomatoes, quartered lengthwise
• 2 celery stalks, finely diced
• 1/2 cup chopped Vidalia or Maui onion
• 5 large green olives, pitted, thinly sliced (about 2 tablespoons)
• 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish (woops, we forgot this)
• 1 tablespoon drained capers, rinsed
• 1 garlic clove, minced
• Pinch of dried crushed red pepper
• 3 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil plus additional for brushing
• 1 large eggplant (1 1/2 to 13/4 pounds), trimmed

Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. (Caponata can be prepared 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

Place one grilled eggplant slice on each of six plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

Goat Cheese and Mushroom Chiles Rellenos with Red Chili Sauce

(from Bon Appetit, June 2010)

* 8 large fresh Anaheim chiles
* 2 Tbsp butter
* 1/4 cup minced shallot
* 1 1/2 tsp minced fresh thyme
* 6 cups assorted sliced mushrooms (such as cremini and stemmed shiitake)
* 1/4 cup dry sherry
* 4 oz soft fresh goat cheese, crumbled
* 1 Tbsp chopped cilantro
* 8 (4×1/4×1/4) inch pieces of Monterey Jack cheese
* vegetable oil
* 3 Tbsp AP flour
* 3 Tbsp cornstarch
* 1 large egg white
* Red Chile Sauce (see recipe below)
* Sour Cream/sliced avocado/crumbled Cojito cheese (optional for on the side)

Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag and let steam for 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact.

Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme; saute until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are browned, about 7 minutes. Add Sherry; stir until almost dry, 1 to 2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro; stir to incorporate.

Place 1 piece Monterey Jack cheese lengthwise inside each chile. Divide mushroom mixture among chiles; press openings to seal. (Do ahead: Can be made 1 day ahead. Cover and chill.)

Preheat oven to 450 degrees F. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet.

Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup Red Chile Sauce onto each plate and garnish with desired sides.

Chili Sauce

Ingredients:

* 3 large dried ancho chiles
* 2 large dried New Mexico chiles
* 2 large dried Anaheim chiles
* 2 cups water
* 1/2 tsp cumin seeds
* 1 Tbsp olive oil
* 3/4 cup chopped onion
* 2 small garlic cloves, peeled, sliced
* 1 tsp dried oregano
* 1 cup chicken broth, divided
* 1 Tbsp red wine vinegar
* 1 Tbsp packed, dark brown sugar

Stem and seed chiles; tear into 1-inch pieces. Heat large skillet over medium heat. Add chiles to dry skillet and toast until beginning to smoke, stirring occasionally, 5 to 6 minutes. Add 2 cups water; bring to boil. Remove from heat and let stand 20 minutes to soften. Drain.

Stir cumin seeds in small skillet over medium-high heat until slightly darker and aromatic, 3 to 4 minutes. Cool. Transfer to spice mill; process until finely ground.

Heat oil in heavy medium saucepan over medium heat. Add onion; saute until golden, stirring often, about 8 minutes. Add garlic, oregano, and ground cumin. Add drained chiles and 1/2 cup broth; sprinkle with salt. Bring to boil; reduce heat to medium-low, cover, and simmer 20 minutes to allow flavors to blend. Add 1/2 cup broth.

Working in batches, puree sauce in blender until smooth. Add vinegar and sugar. Season with salt and pepper. (Do ahead: Can be made 1 week ahead. Cover and chill.)

Bakewell Tart with Raspberry Preserves

crust

* 1 1/4 cups all purpose flour
* 1/2 teaspoon sugar
* 1/4 teaspoon salt
* 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 3 tablespoons (or more) ice water

filling

* 3/4 cup raspberry preserves
* 1/2 vanilla bean, split lengthwise
* 1/2 cup sugar
* 1/2 cup (1 stick) unsalted butter, melted, cooled
* 4 large egg yolks
* 3 large egg whites
* 1/4 teaspoon almond extract
* Pinch of salt
* 1 cup roasted salted Marcona almonds
* Lightly sweetened whipped cream

Crust:

Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap; chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.

Preheat oven to 375°F. Roll out dough on floured surface to 12- to 13-inch round. Transfer dough to 9-inch tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.

Line crust with foil and dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool on rack 30 minutes. Reduce oven temperature to 350°F.

Filling:

Spread raspberry preserves evenly over bottom of crust. Scrape seeds from vanilla bean halves into medium bowl. Add sugar and blend with back of fork to distribute vanilla seeds evenly. Add butter, egg yolks, egg whites, almond extract, and salt; whisk to blend. Finely grind almonds in processor; stir into filling. Pour filling into crust.

Bake tart until browned on top and set in center, 30 to 35 minutes. Cool on rack until just slightly warm, about 45 minutes.

Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream. (Add Amaretto?)

Bon Appetit May 2010