We all have our family, home-life traditions and stories. One of our is the annual September green chili roasting. Each year Wouter returns from his summer working in Santa Fe with a load of New Mexico Hatch Chillies straight from the source….this year the “source” was pretty funny indeed……see name on box below…..
….those of you who know Wouter well may be aware that he had a very, very, wee, small part in the movie “Young Guns 2” of which much silliness has ensued at his good-natured expense. Or maybe you do not know this nugget of information? This is just one of the many “random Wouter-isms” that continue to keep it all interesting.
What were the chances of a recent Dutch immigrant in 1990 to modern New Mexico to end up playing the role of a late 1800’s immigrant carpenter with an accent, in an American western movie soon after his arrival to America? The scene with Wouter is about 3-5 seconds long and his one line is “They’re bringing someone in” right before a big gunfight in the movie. Only in America I guess!
The bounty of chillies this year were particularly colorful and plump, just right for roasting.
Wouter really does most of the work as I “assist”.
When the chillies are puffy and charred then it is time to steam and peel and cook up something fitting. We put most in bags and freeze them for later cool weather soups and stews. We give away bags to friends who love them as much as we do.
This recipe for cornbread topped chili pie is very easy and flexible. The chillies could be any of your favorites. You can use fresh or canned as long as they have their own unique flavor. The roasted Hatch chillies have a delicious smokey, rich aroma and flavor.
As the weather cools off, hopefully very soon, this is a good one to add to your “one pan” dinner list. Good with a salad or coleslaw, additional chillies and a cold beer. Thanks Wouter and the Young Guns Hatch Chili Factory for the flavor and the memories.
Young Guns Hatch Chili Pie topped with Cheddar-Cornbread
Ingredients for filling:
- 2 tablespoon olive oil
- 1 cup chopped onions
- 2 carrots chopped
- 3 garlic cloves smashed
- kosher salt and black pepper
- 1 tablespoon red chili powder
- 3 tablespoon tomato paste
- 1.5 lean ground beef
- 2 roasted hatch chili peppers, coarsely chopped
- 1 can (14.5 oz) fire-roasted chopped tomatoes with juice
- 1 can (15.5 oz) can black beans, rinsed and drained
Ingredients for topping:
- 1 cup self-rising yellow cornmeal
- 1 cup self-rising flour
- 1.5 cups buttermilk
- 2 eggs
- 2 tablespoons melted butter
- 1.5 cups shredded cheddar cheese
- Pre-heat oven to 375 degrees.
- For filling, saute onions, carrots and garlic in olive oil over medium heat until onions are translucent in a heavy 10 inch skillet. I use my cast iron for this. Season with salt & black pepper. Stir in chili powder and tomato paste. Mix well.
- Stir in ground beef and cook, breaking up with a spoon as it cooks, until meat is well browned.
- Add roasted chili peppers, can of tomatoes and black beans. Stir gently to blend. Set aside off the heat.
- In a mixing bowl whisk together the cornmeal and flour. Add the buttermilk, eggs and melted butter and blend together. Add shredded cheddar.
- Spread cornbread mixture gently over the top of the chili-meat mixture in the skillet spreading to cover.
- Bake until cornbread topping is a light golden color and filling is bubbly, about 20-25 minutes.
- Cool for about 15 minutes before serving.
Racing through Costco recently I spied bags of a red fruit I did not immediately recognize…Cherry Plums….small, mottled red, looking like cherries on steroids or lilliputian plums. I grabbed a bag for later investigation.
These ping-pong ball size stone fruit taste more like very spicy sweet plums than cherries. You, reader, may know all about them, but once again I realize there are so many edibles in this world that I have not encountered…even in my part of the world….even at Costco!
Cherry plums are noted for their sweet, spicy flavor and are most commonly used for jams and preserves as well as for baking and are grown most commonly in the Middle East.
Pitted, sliced and sugared before being baked in my vanilla, brown sugar crust. Some stone fruit can totally collapse when baked in a pie as you know, but these Cherry Plums kept their shape and did not become mushy, but softened to the just-right stage.
Cut fruit swaddled in the vanilla-sugared crust then baked until golden brown and slightly caramelized.
It’s been a hard news week, a sad news week, a dramatic news week. Make something good happen in your world…even if it’s your kitchen world. It can be simple or grand, fancy or plain. Just make something good.
A Galette of Cherry Plums in a Vanilla Bean-Brown Sugar Crust
- 15 to 18 Cherry Plums, pitted and sliced
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- zest of one lemon
- For crust: 2 cups all-purpose flour
- 4 tablespoons raw sugar, divided
- pinch of salt
- 12 tablespoons cold butter cut into small pieces
- vanilla beans scraped from one vanilla bean
- ice water as needed to mix crust dough
- one egg mixed with a bit of water to brush on finished crust
- Toss cherry plum slices in a bowl with cornstarch, granulated sugar and lemon zest until well mixed. Set aside.
- Put all-purpose flour in food processor bowl along with 2 tablespoon raw sugar, a pinch salt & vanilla beans. Pulse just to combine.
- Add cold butter pieces to the flour mixture and pulse a few times until flour is grainy looking.
- Slowly add ice water by tablespoons with processor running just until dough begins to come together to form a ball. Turn off processor and scrape dough out onto a work surface dusted with flour. Gather dough into a ball, flatten, wrap in plastic and chill for 15 minutes.
- Preheat oven to 375 degrees.
- Roll chilled dough out to a circle (not a perfect circle) about 14″ in diameter. Fold in half and place on a parchment paper lined baking sheet and unfold.
- Pile cherry plum slices in the middle of the dough circle and fold edges up over the fruit leaving the middle open.
- Brush crust with egg wash and sprinkle with remaining 2 tablespoons raw sugar.
- Bake for about 25-30 minutes or until crust is golden brown and fruit is bubbly and just beginning to brown on the edges. Adjust time according to your oven. More or less.
- Serve warm or at room temperature.
Note: This Galette can be made with apples, pears, plums, cherries, peaches or any berries using the same recipe.
Teresa Blackburn http://firstname.lastname@example.org
It’s great to have “friends-with-figs” I always say. Friends who go away on vacation leaving a tree laden with figs and share are even better. Having a friend who bakes great bread is “icing on the cake”.
Finishing a photo shoot and having lots of fresh oranges left over is another good thing.
Very ripe figs, juicy oranges and lemon grass paste cooked down with sugar and lemon juice makes a mighty tasty batch of marmalade.
Yes, it is hot work. The kitchen gets all steamy, as do I, but as I’m stirring I think of my Grandmother Kenny Mae, who canned all summer with hardly a window fan to cool her down and she managed without complaint. She loved the process more than the discomfort I suppose. Jars of jam and preserves made in the summer were all the more tasty during the winter months.
Random glass jars with new lids and rings gathered from my stash. Everything sterilized…jars filled…lids on. This marmalade can be refrigerated or even frozen. I can a few jars and give most away to friends who don’t have figs, some who do, some who just love marmalade like I do, and I save a few jars for later. This is such as easy recipe that I make it often throughout the year.
With so much citric acid I also oven-canned some jars. For a how-to on this method check out an earlier marmalade post here.
Friends-with-Figs, Lemon Grass and Orange Marmalade
- 6 oranges, thinly sliced, cut into quarters, seeded
- 2 tablespoon lemon grass paste
- 24 small figs, or 12 larger ones – stemmed & cut in half
- 3 1/2 cups sugar
- Put all ingredients into a stainless steel or enamel stockpot. Place over medium low heat and stir to combine ingredients until sugar begins to melt. Turn heat to medium high, stirring every so often, cooking for about 30 minutes. You want the mixture to bubble and reduce and thicken, but not get scorched on the bottom.
- Turn heat to medium low while you get jars and lids ready. Again stir often.
- Wash jars and rims in hot soapy water, rinse well and let drain on a clean dish towel. Use new lids whenever you can so the rubbery rim seals well.
- Fill clean jars to within about 1/2 inch of the top edge. Wipe edges clean of any spills. Place new lids on top of each jar. If giving away, or refrigerating, then tighten lids and leave to cool on a rack. This marmalade will keeps chilled for up to 2 months just fine.
- Oven canning method: Turn oven to 250 degrees. Spoon hot marmalade into sterilized glass jars leaving a 1/2 inch at top of each one unfilled. Wipe jar mouths clean and top with new lids. Place filled jars, not touching, in a baking pan and put in oven for 25 minutes. Remove from oven to cool on a wire rack. Listen for the “ping” or suction sound as the lids seal tightly to the jars. Lids will go from being a bit convex to concave. Store in a cool place for up to 12 months. If any jars do not seal, then you can refrigerate for up to 2 months.
Teresa Blackburn http://www.teresablackburnfoodstyling.com
I have been away from Food on Fifth for a while. I have missed it. Life just gets in the way and there is not much you can do about it…especially if a food blog such as Food on Fifth is a labor of love and not work.
This summer has been very hot and dry and busy in my world of food styling. More so than ever. I have worked, and am working, on quite a few cookbook projects, as well as various other editorial magazine shoots and with my commercial clients. Blogging has not been easy, but I am trying to get back to it as it is one of my relaxing pleasures. It is a solitary endeavour and I enjoy that. The kitchen is my haven to be alone and play with food and try to make yummy things to share.
I cannot say much about the cookbooks in particular, but I just finished styling a peach cookbook and with peaches on the brain I thought an easy, no frills, no churn peach ice cream would be a delicious and cooling thing to share. So it is….with a bit of ginger and buttermilk to cut the sweetness. Give it a try. It will cool you down I promise! It is as easy as this.
Very scoopable and so cooling on this 90+ degree day.
I picked these little peaches from two trees in my neighborhood. You can’t get more local than that.
Peeled, pitted and pureed, mixed with heavy cream, whole milk and buttermilk, just a bit of refrigerated ginger paste, sugar and salt.
Frozen in an 8 x 4 inch loaf pan….stirred to mix the frozen part with the not frozen part a couple of times…that’s all you have to do. Easier than a trip to the grocery!
Ginger-Peach No-Churn Ice Cream
- 1 cup pureed fresh peaches – peeled, pitted
- 2 tablespoon ginger paste, the refrigerated kind in a tube
- 1 cup sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- Whisk together the peach puree, ginger paste and sugar until the sugar begins to melt.
- Whisk together in another bowl the cream, milk and butter milk and salt.
- Whisk pureed peach mixture into the cream mixture until well blended.
- Pour into a metal 8 x 4 inch or 9 x 5 inch loaf pan. Cover pan with aluminum foil. Freeze for 2 hours.
- Remove pan from freezer and using a fork, stir frozen mixture around the edges of the pan and from the bottom into the center. Repeat process in another 1.5 hours, smoothing out the mixture using a spoon. Freeze another 2 hours or until ready to serve. You can freeze overnight as well.
- Scoop and serve. This ice cream stays nice and scoopable for days if it lasts that long.
Teresa Blackburn www.teresablackburnfoodstyling.com
Ingredients? 4. Time? 15 minutes. Results? Ripe South Carolina Peaches Caramelized with Raw Sugar, Cardamom and Kerrygold Butter to make the easiest, most delicious, screaming Summer dessert ever! No joke….it is as easy-as-this.
Select firm, juicy ripe sweet peaches. No peeling necessary.
Arranged in an iron skillet cut side up with a dab of butter, a sprinkling of cardamom and crunchy raw sugar and that’s all.
Roasted at 400 degrees for 8-10 minutes until sugar caramelizes and peaches begin to blister. Turn on the broiler if you like them a bit burnt like I do. You can also do this on a grill if you prefer. Serve with a quick cold, sour cream-brown sugar sauce and more sugar for crunch. How very summer is that?
Brown Sugar, Butter and Cardamom Skillet Roasted Peaches
- 4 firm, ripe peaches, unpeeled, cut in half with pits removed
- 3 tablespoons butter, room temp, Kerrygold is what I use
- ground Cardamom powder, to taste
- 1 cup raw sugar, divided
- 1 cup sour cream or plain greek yogurt
- 1 tablespoon fresh lemon juice
- Turn oven to 400 degrees. Arrange peach halves, cut side up, in an iron skillet.
- Place a bit of butter in middle of each peach half. Sprinkle with cardamom to taste.
- Top with 1/2 cup raw sugar sprinkled over each peach half.
- Roast in hot oven for 10-12 minutes. If you like your peaches more blistered like I do, then turn broiler on for a minute or two.
- While peaches are roasting mix together sour cream or yogurt and 1/4 cup raw sugar and lemon juice until blended. Chill until ready to use.
- To serve place one or two peach halves on a plate and add a dollop of sweetened sour cream and another sprinkling of raw sugar. A wonderful, simple summer dessert.
Note: You can also place iron skillet on a pre-heated outdoor grill to roast. A scoop of ice cream is really good with theses peaches as well.
I am crazy about okra when it roasted in this manner. Simple and easy. Freshly picked okra pods, olive oil, sea salt and hand-ground black pepper and a very generous scattering of shredded Parmigiano Reggiano.
As a young person I was not a particularly picky eater, but I was pretty horrified by bowls of slimy okra on the dinner table. I just could not eat it. No way. My reaction was met with a cross look by my Mother while mumbling once again about the starving children somewhere. For many years I avoided okra. Only in various Cajun dishes did it make edible sense to me.
Roasted or grilled? By the platefuls…handfuls…delicious. Crisp on the outside, moist on the inside. Summer okra.
Parmesan Roasted Fresh Summer Okra
- 1 lb of fresh okra pods, rinsed and patted dry
- 1/2 cup freshly shredded Parmesan
- 1/4 to 1/3 cup good quality olive oil
- sea salt and freshly ground black pepper
- Preheat oven to 400 degrees.
- Line a sheet pan (or two) with parchment paper.
- In a large bowl toss okra with olive oil, sea salt and black pepper. Spread out on parchment lined sheet tray(s).
- Roast for about 12-15 minutes just until slightly softened and crispy. Add more parmesan to serve.
Teresa Blackburn www.teresablackburnfoodstyling.com
I am always cooking. Almost every day. I, at times, have a love-hate relationship with cooking. Some days I chose not to cook, but we still have to eat…no? Yes. This is what we might have on those days. I realize there are at least one million, at least, Pinterest Boards dedicated to avocados and toast…I haven’t counted but I’m pretty sure this is somewhat true. Avocado on toasted bread is de regueur for all modern minded folks from coast to coast.
There is no recipe, but desire. There is no one way to make it except the way you like it with a just right-ripe avocado and the best bread you can get your hands on. It takes 5 minutes at most.
A sprinkling of thinly sliced Spring/French Garden radishes from the Nashville Farmer’s Market for a bit of crunch topped off lightly with sea salt. You’re good to go.
Eat Well…eat healthy.
Desirable Avocado Toast with French Breakfast Radishes
Ingredients for this “not real” recipe:
- very good crusty loaf of bread…homemade or store-bought
- just ripe avocados that are “smush-able
- french breakfast radishes or other locally grown radishes or from grocery
- crunchy seal salt and freshly ground black pepper
- arugula leaves
Directions for this “not real” recipe”:
- Toast bread.
- “Smush” ripe avocados onto bread.
- Top with thinly sliced radishes.
- Sprinkle with sea salt and black pepper.
- Top with arugula leaves.
- Eat. Enjoy.
Teresa Blackburn http://www.teresablackburnfoodstyling.com