Mexican Chiles Rellenos

While in Tucson recently my best friend, who is from Mexico, taught me how to make Chiles Rellenos, which are stuffed chiles. We had a lot of fun and the rellenos turned out deliciously. The recipe is a bit time consuming but not at all difficult. Now if I could only find the right chiles in Ireland my mates over here could taste a proper Mexican meal!

8 poblano chiles
1/2 pound queso Oaxaca (or similar melting cheese)
all purpose flour for dredging chiles
corn oil
4 eggs, separated
small onion, diced
1 can tomato sauce
season salt

Instructions:

Without removing the stems, blister the chiles on a grill pan or under the broiler until all of the outsides are blistered and brown. Place the chiles in a plastic bag and close. Let the chiles stand for about ten minutes and then peel them. Make a small slit in the side of each chile and put 1-2 tablespoons cheese inside. Pin slits together with wooden toothpicks if necessary. Dredge the chiles in flour.

In a dutch oven or deep, heavy frying pan heat about 1/3 cup of oil. Meanwhile separate eggs and lightly beat the yolks with a fork. Beat the whites with an electric mixer until very stiff. Gently fold in the beaten egg yolks. Pick up one chile at a time, dip it in the egg batter, and very carefully set it in the hot oil. When golden brown, carefully turn them. When the other side is golden brown they are done.

For the sauce, saute onion in oil until soft. Add 1 can of tomato sauce. Season with salt and warm sauce over medium heat. Spoon a little sauce over each chile and serve immediately with Spanish rice and fresh corn tortillas.

Yield: Serves 4.

Healthier Mac n' Cheese

This delicious recipe comes from the Avoca Cafe cookbook. Avoca is one of my favorite stores/cafes in Dublin. This is a great way to make a healthier macaroni and cheese.

75 ml butter
75 g flour
850 ml milk
225 g grated mature cheddar cheese
350 g macaroni
1 head of cauliflower, blanched and divided into florets
2 large tomatoes, sliced
bunch of fresh basil, roughly chopped

Instructions:

Preheat oven to 180 C/350 F. Melt the butter, add the flour and cook, stirring constantly over a low heat for 5 minutes. Add the milk and bring to a boil slowly, stirring all the time. Cook for 5 minutes, taking care it doesn't burn on the bottom, and set aside.Stir in three quarters of the cheese, keeping the rest for the top.

Cook the pasta until just done. Blanch a head of cauliflower, divided into florets, until just done, drain and refresh under cold water and combine with the pasta. Add the pasta and cauliflower mixture to the cheese sauce. Pour into a buttered ovenproof dish, top with remaining cheese and bake in the preheated oven for 20 minutes, or until golden and bubbling. Remove from oven, top with tomato slices and basil.

Yield: Serves 4

Variation: The cookbook suggests a variation of stirring in 2 tins of drained tuna and 1 can of sweetcorn instead of the cauliflower, tomato, and basil.

Eggplant and Goat Cheese Gourmet Burger

There is a great upmarket burger chain in Dublin called the Gourmet Burger Kitchen. They have over a dozen different kinds of hamburgers as well as other unique sandwiches staring chorizo, lamb, chicken, and different vegetarian ingredients. While there last weekend I decided to order a goat cheese and eggplant vegetarian dish which I assumed was a salad. When the food arrived I found out I had ordered a vegetarian style burger instead. Between the bun was a tower of eggplant, goat's cheese, sun-blushed tomatoes, mixed leaf salad, mayonnaise & relish. I couldn't believe it. What an odd sandwich I thought but since I like all the ingredients I decided it was no problem. As it turns out it was a good thing to order so carelessly as I loved this vegetarian gourmet burger and just copied it at home for lunch today.

4 burger buns
1 eggplant, sliced into 1/2 inch disks
4 1/2 inch slices of goat's cheese
handful of arugula leaves
sweet tomato relish or chutney

Instructions:

Sprinkle the eggplant slices with salt and set aside for about 30 minutes. In the meantime preheat the oven to 400 degrees. Rinse and dry the eggplant slices and roast in the oven until soft, about 15-20 minutes. About 5 minutes before the eggplants are done place the buns on a baking try and layer each bottom bun with a slice of goat's cheese. Pop in the oven for about 5 minutes to soften the cheese and warm the buns. Remove from oven and top with 2 slices of eggplant each. Add a bit of arugula to each. Spread the top bun generously with sweet tomato chutney.

Yield: Serves 4.

Variation: Try adding other roasted vegetables to the sandwich such as zucchini or bell peppers. Try using different flavors of chutney or relish.

Italian Faralle with Lemon

This dish sounds too simple to be anything special but believe me the flavor is fantastic! Enjoy with a nice salad and your favorite wine.

400 grams farfalle (butterfly-shaped pasta)
the juice of 1 and a half lemons
1 bunch of basil
1 bunch of chives
1 cup of cream
50 grams of butter
salt & pepper
fresh Parmesan cheese

Instructions:
Cut the butter into pieces and allow to soften out of the fridge. Mix in a large serving dish with the lemon juice and cream to obtain a soft creamy sauce. Flavor with salt, pepper and finely chopped aromatic herbs.

Boil the farfalle in plentiful salted water, drain when al dente; transfer to the serving dish with the lemon butter sauce and mix carefully before serving. Serve with fresh Parmesan cheese for sprinkling.

Yield: 2-3 servings.

Tip: I also make this dish hot by melting the butter over medium heat in a saucepan over the stove. I then add the cream, lemon juice, and salt and pepper to taste, stirring to combine. I toss the pasta in the warm sauce, adding the herbs and Parmesan cheese.