5
June
2009
Green Chile Pesto
6 large long green chiles or 4 medium poblanos
3/4 cup pine nuts
2 cups lightly packed clean, dry basil leaves and tender stems
1 cup extra virgin olive oil
6 garlic cloves, peeled and chopped
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Roast chiles, turning them often, until the peels are lightly and evenly charred. Steam the chiles in a closed paper bag until cool. Rub off the charred peels, remove the stems and seeds, and coarsely chop the chiles.
In a skillet over medium heat, toast the pine nuts, stirring often, until they are lightly browned. Remove them from the skillet to cool to room temperature.
In a food processor, combine pine nuts, basil, chopped chiles and garlic. Process, scraping down sides of the bowl once or twice, until smooth. Gradually add the olive oil through the feed tube. Transfer the mixture to a bowl and stir in the cheeses, salt and pepper.
Tightly cover the pesto and refrigerate for up to three days. It can also be frozen for up to 3 months, but add the cheese only after it is defrosted.
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Posted: condiments
4
June
2009
Piquant Cranberry Sauce
1 cup water
1 cup firmly packed brown sugar
12 ounces cranberries
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Pinch of salt
Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes.
Remove from heat. Stir in thyme, mustard and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.)
Yields about 8 servings.
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Posted: sauces
21
May
2009
Ranch-Style White Sauce
Makes 1 1/2 cups.
1 1/2 tablespoons margarine
3 tablespoons all-purpose flour
1 1/2 cups fat-free (skim) milk
3 to 4 teaspoons dry ranch-style salad dressing mix
1/4 to 1/2 teaspoon white pepper
Melt margarine in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and pepper.
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Posted: sauces
