Food is from ( among others Brook Farm Project, Story Farms, Red Barn Produce and Sea2Table.com --alas, the chocolate, figs, Ancho chiles and Salmon are NOT local, but sustainable -- we do our best!
Hudson Valley Harvest 2012
Chiles, Sweet, Hot and Mysterious.
The mystique of chiles--some fear, some revere, some steer clear! But today we will utilize this healthy harvest of chiles and show just how anyone can enjoy the magical fruit of the capsicum family. What is the reason over 75% of the people of the earth eat chiles as a regular part of their diet? Well, they are delish AND are one nature’s better healing foods.
Yes, Chiles have numerous benefits for our bodies and minds.
Rich in vitamins, that is not all they offer us. They actually help maintain proper digestion in numerous ways. First the encourage proper release of disgestive fluids, so your food is assimilated into your system more effiently. Yu get more nutrients from less food--now there;s a diet idea! The hile Diet!. Second they help kill parasites and balance good bacteria which also maximized your digestion!
Recent studies have shown that the alkaloid in Capsaicin, the active componenet of chiles that causes the “burn”, actually attacks cancer cells.
Also, the “burn” of peppers tricks that brain into believing it is being burned by actual heat, so it releases endorphins, the natural pain killer chemicals made in our brain. The more we release endorphins, the happier we are. There is a direct correlation between healthy endorphin release and lowered stress. So live, love, laugh..and eat your chiles!!
Fire Roasted Jalapeno and Local Pear Mostarda
with Sprout Creek Ouray cheese
Apple-Potato-Green Chile Soup
Pan Roasted Pork Loin with “Dirty Blonde” Tropical BBQ Sauce
Chocolate Chile Pot du Creme
LOCAL CHEESE with Fire Roasted Jalapeno-Pear “Mostarda”
A Mostarda is an Italian condiment, almost like a chutney, made by candying fruit with the essense of mustard added. It is sweet and aromatic, almost Middle eastern in character. It excels with cheeses, sausages and cured meats. It is even good on a simple cracker with cream cheese or goat cheese.
Serves 4 with extra mostarda.
8 oz Sprout Creek Ouray cheese or .. Manchego, White Stilton, Aged Cheddar...any good firm ,salty cheese
Grilled bread or rice crackers
3/4 cup sugar
1 tbs mustard seeds1
1 1/2 tbls good Dijon mustard
2 bay leaves
2/3 cup water
2 cups firm pears, peeled and diced 3/4 inch ish
1/2 cup dried figs, diced
3 jalapenos, charred, stemmed, seeded and roughly peeled
1 tsp olive oil
1 tsp mustard oil
salt to taste
First, char roast the chiles by cooking them over an open flame until the skin is blackened, like a roasted pepper. When cool enough to handle, scrape off most of the black skin (a little remaining is a nice touch). Remove the seeds and stem and dice small.
Put everything except the chiles, salt, fruit and oils in a heavy skillet and bring to a rolling boil. As the sugar turn to a light syrup, add the fruit and chiles and cook for 20-30 minutes or until the fruit begins to look soft and glazed. Add a pinch of salt and the oils and stir well. Store in a glass jar, refrigerated, for up to 3 months.
Present cheeses, toasts and mostarda on the side, or spoon on top of the cheese is you like.
Apple-Potato-Green Chile Soup
Ric-ter Scale: 3.5
1/4 pound (1 stick) unsalted butter
1 cup chopped leeks
1 medium Spanish onion, chopped
6 medium Macintosh, Rome or Empire apples, peeled and chunked
6 russet potatoes, peeled and diced
1-2 cups Anaheim or Poblano chiles, roasted, peeled and diced ( about 6-8 medium peppers)
1 quart chicken, turkey or vegetable stock
1 quart apple cider
1 pinch each dried sage, thyme and rosemary
1 tablespoon kosher salt
Generous cracking of black pepper
2 cups cream (optional) and/or 1 cup creme fraiche or yogurt
1/4 cup chopped fresh chives, optional
Roast the peppers just like you would a red bell pepper—over or under fire.
Coat the chiles with a SMALL amount of neutral oil and place over the burners of a gas stove or under a broiler. Watch them carefully and as the skin turns black, turn them until the skin is evenly charred. Place in a container with a tight fitting led and allow the chiles to steam for at least 5 minutes to loosen the skin. Time to peel; you may want to use gloves here. Lay the chile flat on a cutting board. Use the edge of a knife to carefully scrape and peel off most the burned skin. (A lil remnant of skin is pretty tasty!). Now cut off the crown at the stem and split each chile length wise. Open up and carefull scrape out the ribs and seeds. Use a paper towels to get any stray seeds out. Roughly chop the chiles and reserve. See Note*
In a large, heavy pot, melt the organic butter over medium heat and in it sweat the leeks and onions (cook them slowly, stirring often, until soft).
Add the apples and potatoes and sauté lightly, but don’t brown them.
Add the stock and cider. Bring to a boil, then reduce to a strong simmer, stirring occasionally. When the potatoes are softened, add the chiles, herbs and seasonings.
Puree in batches in a food processor.
Add heavy cream for a traditional Vichyssoise, or leave as is.
Garnish with creme fraiche or yogurt and chives. Serve hot or cold.
* Note- During harvest season we buy chiles by the bushel roast them off. We measure 1 cup portions of the roasted and clean chiles and pack then into zip lock bags and freeze them. All winter long we can capture the flavor of fresh chiles!
Dirty Blonde BBQ Salmon
Ric-ter Scale *8.5
Dirty Blonde is one of signature Hot-Swet-Savory-Addictive concoctions, devised for everything from BBQ’d chicken, ribs and shrimp, heavy ish cheese, ravioli and French Toast. You are first hit by the sweet and tangy, followed but the searing habanero heat, ending with a little glow of spices. You can cut the heat back but using less chile ( shame on you), or folding in a little little sour cream or yogurt.
4 6 oz Salmon filet
2 tbls butter
2 tbls vegetable oil
kosher salt to taste
1 small bunch scallions, chopped
2 cup pineapple, diced small
DIRTY BLONDE SAUCE
makes about 1 quart
8 oz. honey
1/4 cup red onion
1 tsp red pepper flakes
1 tbls allspice allspice powder
2 tsp black pepper
1/4 cup orange juice
3 oz cups grapefruit juice
1/2 cup pineapple juice
1/4 cup dark um
1 oz diced bonnets (about 2 peppers) pureed in cuisinart, no stems
1/4 cup cider vinegar
2 tsp turmeric
1/2 tsp tbls dry mustard
2 tsp arrowroot
In a non reactive pot, bring everything to a boil.
Simmer for 20 minutes. Mix the arrowroot with 2 oz water to make a slurry, and whisk into the sauce well. Cook another minute to thicken. Cool. Store refrigerated for up to one month.
Season the salmon with kosher salt. You may or may not dust the salmon with flour before sauteeing, your choice. In a heavy skillet, (non stick is ok) Add the oil and butter. Melt the butter until foaming. Place the salmon filets top side down into the skillet carefully. COok for 4 minutes over medium high high, or until it begins to get golden brown around the edges. Turn over and cook for one more minute. Remove the salmon to a platter, and pour off the grease. Put the salmon back in the pan and ad the pineapple and scallions. Add about 4 oz of the Dirty Blonde sauce and cook another 2-3 minutes until all is glazed and thickened, Put the salmon on a plate and smother with the sauce, pineapple and scallions. It is great with rice and beans, mashed potatoes or mashed winter squash!
Mole Truffle POT of Chocolate
New World’s signature dessert for 18 years, this is New World meets Old World in the best sense, combining choclate, fig, cinnamon and dry chiles!
Ancho chiles are dried red ripe poblano peppers. They are bitter sweet and smokey and match up with chocolate like magic!
8 oz. bittersweet chocolate, chopped finely
1 cup heavy cream
1/4 cup sugar
5 egg yolks
1 tsp vanilla
3 oz ancho-fig mixture (see below)
Beat egg yolks until smooth.
Heat Cream and sugar over medium-high heat until scalded.
Add chocolate all at once and stir with a wooden spoon until all smooth.
Fold in eggs and return to gentle heat, stiring softly to incorporate eggs fully.
Remove from heat.
Stir in ancho mix and vanilla.
Use a pitcher and pour 4 oz portions NEATLY into cups.
Chill for 2 hours before serving.
Serve lightly dusted with cinnamon and poked with a cinnamon stick.
Ancho-fig Puree (aka "mole mix)
1 cinnamon stick
4 ancho chiles
4 oz (weight) black mission figs, stems removed
4 cups water
Heat 4 ancho chiles in 400 degree oven for 1-2 minutes to soften.
they will plum up and release their toasty aroma.
Cool and remove seeds and stems.
Place in pot with cinnamon stick, figs and water. Bring to a boil, turn off heat and cover with a plate. Let soak for 15-30 minutes until figs and chiles are fully softened. Remove cinnamon stick.
Puree solids in blender, using water to assist in pureeing until you have the consistency of ketchup. DO NOT STRAIN. Discard any remaining water.