Braised Napa Cabbage
Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy, but more delicate (use either in this recipe). Napa cabbage is more elegant than regular firm-headed green cabbage and sautees beautifully. The high heat carmelizes the cabbage leaving a sweet subtle flavor. Go wild and add some shredded carrots or turnip to the mix!
3 tsps vegetable oil
1 small head (about 1 pound) Napa cabbage, cut into 2-inch pieces
3 cloves garlic, sliced
1 piece fresh ginger ( 1/2 inch), cut into matchsticks
1/4 c water
1 1/2 tsp cornstarch
1/4 c soy sauce
4 scallions, thinly sliced
1 tsp rice wine vinegar
In a large skillet or wok, heat 1 tsp of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan. Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.
In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar.
Spinach Tambales with a Bechamel Sauce
Tambales are a generic name for many types of dishes cooked in a tambale or muffin type of conical pan. Many include grains, custards and other various ingredients held together by egg. Ours is a simple spinach tambale but feel free to add other ingredients that sound appetizing. The Bechamel sauce is in essence a buttery cream sauce. Add a dash of white wine to the shallots when they are almost done cooking for an extra layer of flaovr.
3 c spinach, chopped
4 Tbsp butter, softened
4 Tbs creme fraiche or sour cream
4 eggs, lightly beaten
2 shallots or 1 medium yellow onion, finely chopped
1/4 tsp nutmeg
salt and pepper
1 Tbs shallot, minced
3 Tbs butter
1/4 c all-purpose flour
3 c milk
1/4 tsp salt
pepper to taste
Steam spinach and drain all liquid, place in food processor. Pulse a few times until well chopped. Combine with other ingredients andseason to taste. Pour into into conical tambale or muffin molds. Butter or spray non-stick cooking oil before pouring mixture into mold. Place in a pan of hot water and bake at 350F for 20 minutes. Loosen with knife and serve.
While tambales are cooking start the sauce. In a sauce pan cook the minced shallot in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain sauce in fine seive. To avoid crust on surface place a buttered peice of wax paper or plastic on the surface before serving.
Chile Rellenos~ Adapted from Cooks.com
OK these are a little labor intensive but they are awesome! I remember the first time I had chile rellenos they melted in my mouth and the cheese and the pepper were perfectly balanced. Since then I have made them with various peppers but I recommend using anaheims over all others because of thier delicate spiciness and large stuffing capacity. Serve with salsa, cheese or mole sauce.
2 Anaheim chili peppers
1 cup vegetable oil
mozzarella cheese, grated
Monterey Jack cheese, grated
1/2 tsp minced garlic
pinch dried thyme
pinch dried oregano
1 tb chopped fresh cilantro or parsley
salt and pepper
1/2 Tbs milk
1/3 cup yellow cornmeal
Place the oil in a deep saucepan and heat to a temperature of 375F. Make a small slit with the tip of a paring knife in the pepper at the cap to allow steam to release from pepper. Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water. When cool enough to handle, gently rub off the skin. Reserve oil for later.
Cut a long slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside. In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper. Gently stuff the mixture into the peppers, securing them with toothpicks. Chill for 30 minutes.
Heat the reserved oil to 375F. Beat the egg with the milk. Roll the peppers in the mixture, and then roll in cornmeal. Fry the peppers for about 3 minutes, or until golden brown. Remove the peppers from the pan with tongs, drain on paper towels.
Goat Cheese Quiche with Hash Brown Crust~ Taken from Martha Stewart Magazine
A hearty quiche with extra pizazz! Feel free to add your favorite ingredients to this simple recipe like sun dried tomatoes, dill, bacon or whatever is hanging around in the fridge. A great breakfast, lunch or silly supper.
2 tbs butter, softened, plus more for pan
2 lb potatoes
12 large eggs
Coarse salt and ground pepper
1 1/2 c sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
4 scallions or shallots, thinly sliced
Preheat oven to 375F degrees. Shred and brown potatoes in pan with butter and cool. Brush a 9-by-2 1/2-inch springform pan (or any pie type pan) with butter. Line the sides of the pan with strips of waxed paper (the same height as pan)and brush paper with butter.
Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan. Bake until set about 15-20 minutes on tip of a rimmed baking sheet.
In a large bowl, whisk sour cream, goat cheese, salt and pepper to taste until well combined. Whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake 45 to 50 minutes until only the center slightly jiggles. If using a springform pan unmold quiche, and peel off waxed paper before serving. Otherwise dish out.