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cup quinoa*
cup dried corn kernels**
6 poblano chiles
2 Mariachi or Carmen peppers, or red bell peppers
3 cloves garlic, unpeeled
1/2 white onion, unpeeled
1 cup shredded Gouda cheese, homemade (page 122)
or store-bought
1 large egg, lightly beaten
(continued)
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TO DRY IN A DEHYDRATOR
Arrange rinsed, dried whole chiles in a single layer on
one or more dehydrator trays. Because poblanos are thick,
you may have to invert the tray above them for the first
day to accommodate their girth. Once they have shrunk,
you can stack the trays normally. Dehydrate the serranos
until they are brittle, 1 to 2 days. The anchos should be
leathery but still supple, which will take 2 days.
DRIED CORN
We ate most of our corn fresh off the cob, but dried
some of it for use later in the year (we put it into stuffed
poblano chiles, page 142). Using a dehydrator (page 81)
is the simplest and fastest approach.
Remove the husks and silk from the ears. Cut each ear
into 2-inch lengths and set the pieces in a single layer on
ROASTED POBLANOS
FOR THE FREEZER
When chiles are in season, we like to roast lots of them
and stash them away in bags in the freezer. Then when we
want to make chiles rellenos, a salsa, or a stew, we just
pull out a bag. We freeze the chiles whole with the seeds,
so they can be prepped in a number of different ways.
MAKES 8 roasted chiles TIME about 45 minutes
8 poblano chiles, about 2 pounds total
1. Preheat the broiler. Put the chiles on a rimmed baking sheet lined with aluminum foil. Place in the broiler
about 4 inches from the heat source and broil, turning as
needed, until blackened all over, at least 15 minutes.
2. Remove the poblanos from the broiler, cover with a
kitchen towel, and let cool until they can be handled.
Gently pull off and discard the blackened skins. Let the
chiles cool completely, then arrange them in a single layer
in a 1-gallon resealable plastic bag. Seal the bag closed,
pressing out the air. Seal the first bag in a second bag.
3. Freeze for up to 6 months.
PER CHILE 33 cal., 45% (15 cal.) from fat; 1.7 g protein; 0.17 g fat
(0.02 g sat.); 7.8 g carbo (1.2 g fi ber); 5.8 mg sodium; 0 mg chol.
SLOW-ROASTED TOMATOES
FOR THE FREEZER
These slow-roasted tomatoes freeze well and add deep,
tomatoey fl avor to any dish long after summer has gone.
Any variety or size of tomatoes will work, but in our
climate, tomatoes seldom get much bigger than 3 inches
in diameter. Roast tomatoes of the same size together so
they cook evenly.
MAKES 8 cups TIME about 8 hours
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10 pounds tomatoes
1/2 cup extra virgin olive oil
3 cloves garlic, finely chopped
2 teaspoons fine sea salt
1/4 cup chopped fresh oregano
1. Preheat the oven to 250F. Core all tomatoes except
cherry tomatoes. Cut small tomatoes in half, keep cherry
tomatoes whole, and cut medium and large tomatoes into
11/2-inch-thick wedges. Arrange the tomatoes, cut side
up and packed tightly together, on rimmed nonreactive or
aluminum foillined baking sheets.
Summer Preserved
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