Kate in the Kitchen

Smoked Salmon & Corn Chowder with Roasted Red Pepper Spread

September 13th, 2007 | 7 Comments »

Smoked Salmon Corn Chowder
from ‘The 12 Best Foods Cookbook’ by Dana Jacobi

4 small red potatoes, scrubbed and diced
1 T. canola oil
1 small red onion (or two shallots) peeled and minced
2 cloves fresh garlic, minced
1 green (or red) pepper, cored and diced
1 14-oz can creamed corn
1/2 c. frozen corn kernels (i used corn cut from two fresh cobs)
1 c. fat free lo-sodium chicken broth (i used way more, like almost a quart)
2 t. fresh thyme leaves, minced; or 1/2 t. dried thyme
Pinch cayenne pepper
4 oz smoked salmon, flaked
Salt and pepper

Place potato in medium saucepan and bring to boil; simmer until just fork tender. Drain, and set potato aside. In stockpot, heat oil, then saute onion until tender. Add garlic and cook 30 seconds or until fragrant, then add pepper and cook until crisp tender (or to taste- you may like it softer). Add in creamed corn, corn kernels, thyme, broth and cayenne and bring to a boil. Add in potato and cook for 5 minutes. Turn off heat, stir in salmon, season with S&P and serve.

Roasted Red Pepper Butter

1 c. room temp butter
7-oz jar roasted red pepper, drained and finely minced
2 t. milk
1 T. fresh chives, minced
1 T. fresh parsley, minced
1/4. c. fresh grated parmesan or asiago cheese
Salt and Pepper

Combine all ingredients in a small bowl and beat with a hand mixer until smooth and fluffy. Can be shaped into a log and chilled, or stored in a plastic container.

Hint: with the peppers, the finer you mince, the prettier and more spreadable the butter will be. I used a knife on mine but next time will use a food processor or chopper to get them even finer.

Calabacitas con Crema

August 19th, 2007 | 7 Comments »

Calabacitas con Crema

From Tasting Spoons blog
Source: Rick Bayless, restaurateur, from his book Authentic Mexican
Servings: 8
1 lb zucchini — (about four small)
1 1/2 cups corn kernels, fresh if possible
1/2 whole onion — thinly sliced
2/3 cup heavy cream (or use fat-free half and half) – optional
1 whole poblano pepper — roasted, seeded, peeled and cut in thin strips
1 tsp salt
1 Tb butter
1 Tb vegetable oil — or vegetable oil
1. Chop the zucchini in large chunks (about 3/4 inch to 1 inch) and set aside. Prepare onions ahead and set aside. Grill the poblano chile directly on a gas flame, cool, remove skin, then cut into small strips.

2. Using a very large skillet, heat butter and oil until very hot. Add zucchini and toss until tender. Remove the zucchini from the pan with a slotted spoon, allowing it to drain well. In the remaining oil and butter, fry the onion slices until soft and sweet, then add the corn and pepper slices. Add the zucchini and cream and cook until nice and hot. Taste for salt and pepper and serve.

Recipe Notes: I recommend some fresh squeezed lime juice and perhaps a shake or two of chili powder just for notching up the flavor. Sour cream was my ‘crema’ of choice today and it was delicious. I did not use onion and didn’t miss it; it’s not my fave so please, if it’s yours, put it in. I used two poblano peppers, two ears of corn and three zucchini for this.

Tilapia with Poblano Corn Relish

January 12th, 2007 | 3 Comments »

Tonight I made a Poblano Corn Relish from the October ’06 Food and Wine mag. It was pretty simple; in a non-stick skillet over high heat sear without stirring thin strips of one poblano pepper until slightly charred (use no oil) then add a small amount of oil and one minced shallot. Saute for 5 minutes, add two cloves minced garlic and saute 3 minutes. Add in one cup of frozen corn and cook through, about 3-5 minutes. Remove to a bowl, stir in the juice of half a lemon, a tablespoon of fresh cilantro and salt and pepper to taste. Top with fresh cilantro when serving. The recipe also called for one avocado cut into chunks to be stirred in with the juice. I was guilty of using all the avocado in the guacamole earlier this week!

When I cook Tilapia, I dredge it in seasoned cornmeal and pan sear it over high heat in just a tiny amount of oil, cooking it nearly all the way through before flipping it over. This gives it a nice crunchy exterior. I served it with the simplest of veggie side dishes, Spicy Stir Fry Carrots with Peanuts from the Sara Moulton Cooks at Home cookbook.

For the carrots, you’ll need peanut oil, one 10-oz bag of shredded/matchstick carrots, 1/2 c. finely chopped peanuts and one teaspoon red pepper flakes. Heat oil over high heat in large saute pan (enough to coat the pan), add carrots and stir to coat with oil. Stir fry (toss constantly) for about 2 minutes, add the peanuts and the pepper flakes and stir fry about 2-3 minutes more (maybe slighty longer if you use matchsticks). Easy. Done. Delicious. And it sure makes a pretty plate, doesn’t it??