Fine fixings from out West

BOOKMARK

October 25, 2006|By Stephanie Shapiro | Stephanie Shapiro,Sun Reporter

Big Sky Cooking

By Meredith Brokaw and Ellen Wright

Vintage Restaurant: Handcrafted Cuisine From a Sun Valley Favorite

By Jeff Keys

Gibbs Smith / 2006 / $34.95

Here's more Sun Valley cuisine, this time with a greater emphasis on fusion fare; for example, Fresh Alaskan Halibut, Mediterranean Style; Asian Mahogany Chicken Bowl; and Grilled Chile-Lime Prawn Salad.

Many of Jeff Keys' recipes require a lot of prep work and the lists of ingredients for each stage of a dish could have been listed in a less-confusing manner. Nevertheless, there is much to savor in this cookbook, including a slew of over-the-top desserts, such as Macadamia Nut Toffee Tart, White Chocolate Toasted Pecan Ice Cream Balls With Hot Fudge Sauce and Blood Orange Demitasse Creme Brulee.

stephanie.shapiro@baltsun.com

Chiles Rellenos

Serves 6 to 8

FILLING:

1 1/2 cups low-fat ricotta cheese

2/3 cup crumbled feta cheese

2/3 cup firmly packed grated sharp white cheddar cheese

1 large garlic clove, pressed through a garlic press

2 tablespoons minced fresh cilantro

1 tablespoon minced fresh oregano

6 to 8 small poblano chiles

BATTER:

6 cups canola oil

1 cup all-purpose flour

1 large egg yolk

1 teaspoon kosher salt

1/2 to 1 cup sparkling water, chilled

1 cup cornmeal

In a large mixing bowl, using a fork, lightly mash the ricotta cheese, feta cheese and cheddar cheese. Add the garlic, cilantro and oregano and mix to make a light paste.

With a sharp knife, cut an opening down one side of each poblano and remove the seeds. The opening creates a pocket to hold the filling. Stuff each chile with 3 to 4 tablespoons of filling.

Heat the oil in a heavy skillet over medium-high heat until hot but not smoking. In a shallow dish, whisk the flour, egg yolk and salt with enough sparkling water to make a batter the consistency of heavy cream. Place the cornmeal in another shallow dish.

Dip each stuffed chile into the batter and let the excess drip off. Dredge in the cornmeal and set aside.

When the oil is ready (a drop of water will "spit"), slide the chiles into the oil, one at a time. Cook, turning once, until nicely browned on all sides. Remove each chile carefully with a slotted spoon and drain on paper towels. Serve immediately.

From "Big Sky Cooking"

Per serving (based on 8 servings): 632 calories, 14 grams protein, 51 grams fat, 9 grams saturated fat, 33 grams carbohydrate, 2 grams fiber, 61 milligrams cholesterol, 554 milligrams sodium

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