We’ve been tightening our belts lately…
September 26, 2008
And therefore, haven’t eaten out in ages. So here I sit, pondering what to write about — when I don’t have any restaurant recommendations or food news to give you. I’m guessing we’re all in the a same boat… feeling the crunch of the current state of our economy and in response, keeping our meals closer to home. I’ve already written about various local food movements and resources… so what else is left?
Well, it’s cold and rainy outside… and the Fall fruit and vegetable crops have started to trickle in (pun intended). So how about some feel-good, comfort-food recipes to help warm the soul? I’m sure we could all use a little comforting… and what better way to do so, than by stuffing our faces with dishes that taste delicious?
I went to Allandale farm yesterday to scope out the seasonal goods — and picked up some locally grown apples, corn and figs. They also had an abundance of late summer squash, onions, eggplant and the last dwindling of tomatoes. If you’ve been to any grocery store this week, you know as I do that the pumpkins and large varieties of squash have hit the shelves as well.
So, with that in mind, here is some inspiration for you… the recipes that I am drooling over this month.
First, for those of you who are not quite ready to let go of summer yet:
Corn, Chile & Cheese Quesadillas (from The Best of Fine Cooking, November 2008)
Yields 4 servings
5 tbs. vegetable oil
1 c. small-diced fresh, mild chiles (about 2 large Anaheim or poblano)
1.5 c. small-diced summer squash (about 2 small)
Kosher sea salt and freshly ground black pepper
1 c. fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 c. diced tomato (about 2 small)
1/4 c. chopped fresh cilantro
1 tbsp. fresh lime juice
4 9-inch flour tortillas
2 c. grated sharp Cheddar (8 oz.)
Sour cream for serving (optional)
Heat oven to 200 degrees F. Fit a rack over a baking sheet and put the sheet in the oven.
Heat 1 tbsp. of oil in a 12-inch skillet over med-high heat until hot. Add chiles and cook, stirring, until soft (3 or 4 min). Add the squash, season with salt and pepper and cook, stirring, until the squash softens and starts to brown (3 or 4 min). Stir in the corn and chipotle powder and cook for 2 min. Spoon into bowl, let cool for a few min. and then fold in the tomato, cilantro and lime juice. Season to taste with salt and pepper. Set aside 3/4 c. of the mixture.
Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over med-high heat and add 1 tbsp. of oil. Once hot, put on tortilla in the pan. Quickly distribute 1/2 c. of the cheese evenly over one half of the tortilla and about 1/4 of the remaining vegetable mix over the other half. When the underside of the tortilla is browned, use tongs to fold the cheese side over the veggie side. Lay the quesadilla on the paper towels, blot for a few seconds and then move it to the rack in the oven. Repeat process for other three.
Cut the quesadillas into wedges, top with reserved veggie mix and serve with sour cream. To cut calories and fat, substitute 2% cheese, low fat sour cream and use whole wheat, low-carb quesadillas. The following information is based on the recipe above.
660 cal, 42g fat, 22g prot, 51g carbs, 60mg chol, 1090mg sod, 5g fiber
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Done with Summer, but not ready for Fall?
Apple Raspberry Crisp (“borrowed” from one of my favorite local blogs, Food on the Food)
You don’t need too many raspberries for this. A handful or two will do you just fine. Who can make it all the way home with a full pint anyway?
Topping
¾ cup rolled oats
1/3 cup brown sugar
½ cup flour
1/3 cup cold butter, cut into pieces
1/3 cup sliced almonds
Filling
6-8 apples, peeled, cored, cut into ¼-inch thick slices
½ cup raspberries
Juice from ½ lemon
½ cup brown sugar
2 Tbsp. flour
1 tsp. cinnamon
¼ tsp. grated nutmeg
¼ tsp. almond extract
Preheat oven to 350°F.
For the topping, combine oats, brown sugar, flour, and butter in food processor. Pulse until crumbly, with butter pieces the size of small peas. Stir in the almonds by hand to keep them whole.
In a large bowl, combine apples, lemon juice, brown sugar, flour, cinnamon, nutmeg, and almond extract. Gently fold in raspberries. Dump into an 8×8-inch baking dish, spreading evenly. Pour topping over the fruit. Bake 50-55 minutes, until apples are tender and bubbling and top is golden brown (use the broiler if you must). Serve warm with vanilla ice cream. That is not a suggestion.
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And last, but not least… something for you folks ready to dive right into some comfort-food goodness!
Beet Risotto with Greens, Goat Cheese & Walnuts (from my personal arsenal)
4 Servings (1.5 c each)
2 tsp olive oil
1 c. chopped onion
1 c. Arborio rice
1 tbsp. minced (peeled) ginger
2 tsp finely chopped rosemary
1/2 c. dry white wine
3 c finely chopped, peeled beets
1/2 c. water
1/4 tsp sea salt
1 (14.5 oz) vegetable broth
6 c finely sliced greens (chard, spinach, etc.)
1/2 c. (2 oz) crumbled goat cheese
1/4 c. chopped walnuts, toasted (in Dutch oven until fragrant)
Heat oil in Dutch oven (or large skillet) over med-high heat. Add onions; saute 3 min. Add rice, ginger and rosemary; saute 1 min. Add wine, cook 3 min or until liquid is nearly absorbed — stirring constantly.
Add beets, water, salt and broth; bring to boil. Cover, reduce heat and simmer 20 min or until beets are tender, stirring occasionally.
Stir in greens; cook 5 minutes. Add chees, stirring until blended. Sprinkle each serving with 1tbsp toasted walnuts.
Cal 412, Fat 13.7g, Prot 14g, Chol 14mg, Sod 611, Carbs 57.5, Fiber 4g
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