September is a wonderful time to enjoy all the fruits of the summer—especially the tomatoes.
These recipes are extremely easy to prepare. The Roasted Poblano Pepper and Green Tomato Chili has layers of complex and interesting flavors, while the fresh kale fettuccine has a clean, simple, fabulous taste—and the sauce is done as fast as the pasta. Feel free to adjust the variety of vegetables.
Bon appétit!
Roasted Poblano Pepper And Green Tomato Chili(Serves 4 to 6)2 Poblano chile peppers
4 large, boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried chipotle pepper
1 teaspoon cumin
Juice of 1 lime
3 tablespoons olive oil
2 large onions, chopped
4 large cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
Sea salt and freshly ground black pepper, to taste
3 unripe green tomatoes, chopped
2 cups fresh or frozen corn kernels
2 cups chicken stock
Brown or white riceTo prepare:Preheat the broiler to high.
Place Poblano peppers in a heatproof dish or pan.
Broil, until the skins are blackened, about 5 minutes on each side.
Remove.
Place in brown paper bag.
Roll the top closed.
Cool to room temperature.
Rub and pull off the skins using rubber gloves.
Cut the side of each pepper.
Remove the seeds with a spoon.
Discard the seeds.
Cut peppers into 1/2-inch pieces.
Place cubed chicken in a zip lock bag.
Season with cumin, chipotle pepper and lime juice.
Marinate for 20 to 30 minutes.
Turn bag over several times to completely season the chicken.
Coat the bottom of a large, non-reactive skillet with oil.
Place over moderate-high heat.
Add onions.
Sauté briefly.
Add garlic, red pepper flakes, smoked paprika, salt and pepper.
Sauté, until translucent and aromatic.
Remove chicken from the marinade.
Sauté, until the chicken is cooked, about 10 minutes.
Add Poblano peppers, green tomatoes, corn and chicken stock.
Cover.
Cook about 15 minutes.
Uncover.
Cook, until the mixture is slightly thickened, about 15 minutes longer.
Serve with brown or white rice.Fresh Kale Fettuccine With Tomatoes And Garlic(Serves 3 to 4)16 ounces fresh kale fettuccine, or fresh spinach fettuccine
2 tablespoons salt, for cooking pasta
1 tablespoon olive oil
2 large cloves garlic, minced
6 garlic-stuffed olives, sliced
12 cloves garlic confit, see recipe below
2 large, fresh, vine-ripened tomatoes, most of seeds removed, juices reserved, chopped
10 purple basil leaves, whole
10 green and purple basil leaves, chopped
Extra virgin olive oil, for drizzling
1/3 cup freshly grated Parmesan cheese
2 ounces Parmesan cheese, shavedTo prepare:Add salt to a large pot of boiling water over high heat.
Bring water back to a boil.
Meanwhile, coat the bottom of a large skillet with oil.
Place over moderate heat.
Add garlic.
Sauté, until aromatic, about 2 minutes.
Stir in sliced olives and tomatoes.
Season with freshly ground black pepper.
Add chopped basil.
Turn off the heat until pasta is cooked.
Add fresh pasta one handful at a time, stirring once or twice to keep pasta separate.
Cook, about 1 to 2 minutes, or until it is al dente.
Drain pasta.
Reserving 1 cup of the pasta water.
Add pasta to tomatoes in the skillet over high heat.
Toss well.
Add whole garlic cloves, garlic confit and pasta water to make a sauce.
Stir.
Add basil leaves.
Sprinkle with grated Parmesan cheese.
Transfer to pasta bowls.
Top with Parmesan shavings.
Serve at once.Confit Of Garlic(Yields about 2 cups)10 heads of garlic, cloves peeled, left whole
Safflower oil, or canola oilTo prepare:Peel garlic.
Remove stem end and any dark spots.
Place garlic in a non-reactive saucepan over low to moderate heat.
Add oil to completely cover the cloves by 1 inch.
Bring to a simmer, adjusting the heat to prevent the oil from boiling.
Simmer, until the garlic is soft and tender to the point of a table fork, but still intact, about 30 to 40 minutes.
Remove from the heat.
Cool to room temperature.
Transfer the garlic with the oil to a glass jar with a lid.
Store in the refrigerator. The confit of garlic will keep for up to 3 months.
on Sep 22, 2015