Tamales: Pepper Jack and roasted green chiles

For Spring Break the Witch and family went on a little trip to Santa Fe, NM.  The weather was beautiful.  The scenery was stunning.  The food, oh my the food!!  It was amazing, delicious, and abundant.  I would love to have taken home a 55 gallon drum of green chili alas it wouldn't fit in my car.   Before embarking upon our voyage I asked the assistance of a friend who grew up in the Santa Fe area for her list of hot spots not to be missed while in the Land of Enchantment.  Arielle suggested that I stop by Alicia's tortilleria and get myself  'some of the best tortillas in all of New Mexico'.  Not one to pass by the 'best of' anything, I quickly obliged.  The Kitchen Witch left the great state of New Mexico with 3 lbs of corn tortillas, a dozen flour tortillas and 2 lbs of prepared masa harina -  all for $8.75!!  

Today the Kitchen Witch is going to do a photo tutorial on tamale assembly.  I forgot to get a photo of the finished tamales, we were too hungry and excited to try them to remember photography, so please forgive me.  You can find prepared masa harina in most Mexican grocers for a very affordable price, or you can make your own.  Masa Harina is available in the flour section of your grocery store.  Just make sure you get masa "For TAMALES" (there is a masa for tortillas and the grind/texture is different).   These tamales were meat free but feel free to fill your tamales with what ever you like.  The cheese/green chile mix was delicious and light.  I can't wait to make these again.  

Oh and Arielle, you were SO right!  Alicia's tortilleria is amazing, their tortillas are like nothing I've ever had and I wish I had quadrupled my order.  Looks like I need to go back to Santa Fe soon to replenish my supply!

Tamales

makes about 16 tamales

2 lbs prepared masa harina 

corn husks, rehydrated (soak husks in hot water for 1 hour minimum before making tamales.  The longer they soak the easier they are to work with.  Rip one or 2 small husks into strips for tying the tamales) 

3/4 lb pepper jack cheese shredded

4 green chiles roasted, peeled and diced

Begin by gathering all your ingredients and prepping your workstation.  I like to lay a few paper towels down for the wet corn husks to rest on while spreading the masa.

Take a large corn husk and unfold any edges.  Place it with the long side facing you and spread about 3T masa on the husk, making a layer about 1/8 thick, thick enough so the ridges of the corn husk don't show through the masa.  Spread masa to the end of the large end, leaving about 1 inch on the sides of the husk. (the husk shown was a HUGE one, I didn't spread the masa to the ends here cause it would have been a big tamale otherwise!)

Place a small amount of cheese then green chiles in the middle of the masa.

Fold the husk over itself, so the masa ends touch each other, sealing the filling.  Gently press down to release air trapped in the tamale.  

  Fold the end up towards the open end of the tamale and wrap the sides of the husk around the tamale, tucking the end into the husk fold.  If your husk is small or rips while folding, take another husk and wrap it around your torn one and continue.  No one will ever know!

Using a small piece of husk that's been torn into strips, tie the tamale to hold it shut.

Stack tamales in a steamer for cooking.  Repeat until you're out of ingredients.

Steam tamales in a steamer for 45-60 minutes.  The masa will firm up as it steams.  Allow tamales to cool a little before removing the corn husk and enjoying!  Tamales also freeze wonderfully.  Simply freeze tamales after wrapping, before steaming them.  They will last up to 3 mo in the freezer if kept air tight.  Steam from frozen, allowing 60-75 min for cooking.

Sweet Corn Gelato

Sweet-corn Gelato
makes about 5 cups gelato (10 1/2 c servings)
Source: recipe comes from New York and was served at Gramercy Tavern and then at Babbo

3 ears of sweet corn
3 1/2 c. whole milk
1 1/2 c. sugar
1 c. heavy cream
8 large egg yolks
1 t. kosher salt

Cut kernels from cob and break cobs into 2-3 pieces. Add the corn, cobs and milk to a sauce pan and bring up to a boil. Allow it to boil for 1 minute then remove from heat and allow to cool for 15 minutes.

Remove cobs from milk and discard them. Puree mixture in batches in a blender. Set a course strainer over large bowl and strain mixture pressing on solids and then discard them. Add more milk if needed to measure 3 1/2 c of milk and corn mix.

Bring mixture, 1 1/4 c. sugar, and cream. Bring to a simmer, stirring to dissolve sugar.

Set a strainer over med bowl and set aside.

Whisk remaining 1/4 c. sugar, egg yolks, and salt and gradually whisk in hot milk, return to saucepan and stir constantly for about 2 min to reach 175 degrees on instant read thermometer.

Immediately pour custard through strainer and place bowl over ice water to chill, about 5 min. Cover and refrigerate at least 6 hours or overnight and then process per manufacture directions with your ice cream freezer. Transfer to container and freeze at least 1 hour before serving. Lasts up to 1 month in the freezer.



Nutrition Facts calculated at SparkPeople Recipe calculator
Amount Per Serving
Calories 288.2
Total Fat 11.2 g
Saturated Fat 5.7 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 188.8 mg
Sodium 243.5 mg
Potassium 262.0 mg
Total Carbohydrate 42.8 g
Dietary Fiber 1.2 g
Sugars 35.9 g
Protein 6.5 g

Jalapeno Corn Cakes

Today I'd like to introduce you to a fabulous foodie and cook, Phyllis Davis. Phyllis isn't a guest blogger; rather she has been a guest in the Witches' house for various cooking dates. Please allow me to introduce Phyllis Davis!

"I was a caterer in Texas in the 70's, a sous chef for six years at the Broadmoor Cooking School during the 80's and assisted: Jacques Pepin, Marcella Hazen, Guiliano Bugialli, Stephan Pyles, Paula Wolfort, Martha Stewart, Ken Hom, and others, became the Food and Restaurant Critic for KKTV in the 80's, taught private cooking classes throughout my cooking life, and now I have the pleasure of cooking with you, Andrea."

Holy cow how did I get so lucky to find a friend and foodie with such a varied and rich history? I'm one lucky Witch, that's for sure! Phyllis and I have a great time cooking, chatting, knitting and generally enjoying each others company. Most recently we made 2 dishes, sweet corn gelato (to be posted soon) and jalapeno corn cakes. Both recipes were delicious and will be/have been repeat offenders in the Witches' kitchen already! The corn cakes were particularly delicious, I loved the crunch of corn, slightly crispy exterior and gentle heat of the jalapeno and the cool sour cream topping was perfect. I've made these twice since then and LOVE them! They are really good for breakfast, too, if you are into a more savory type of AM meal.

Confession time: Phyllis and I made these dishes in August when corn season was at its peak. Yours truly has had a run in with a little thing called LIFE - between a beloved dog passing away, getting a new puppy and a Little Witch starting preK, we have been busy, hence the lack of posts lately AND the unseasonality of this post.

Jalapeno Corn Cakes
Makes 6 servings, 2 cakes each
Source: Sunset Magazine
1 lg egg
1 c milk
3/4 c. medium-grind cornmeal, preferably stone ground
1/2 c. flour
3/4 t. kosher salt
2 t. baking powder
1 t. chopped marjoram (optional, we omitted)
2 green onions, chopped, plus more for garnish
1 jalapeno, seeded and chopped
2 c. corn kernels (fresh or frozen)
1/4 c. veg or canola oil
Sour cream

Whisk egg, and milk and add the cornmeal, flour, salt, baking powder & marjoram stirring to combine.




Fold in chopped onions, jalapeno, and corn.



Heat 2 T. oil in large nonstick skillet over med heat and scoop 1/4 c. portions of batter into pan. Cook, turning once, until puffed and brown - total about 6 minutes.



You can also make smaller bite size cakes, they are wonderful appetizers!

Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 272.4
Total Fat 14.0 g
Saturated Fat 2.8 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 6.8 g
Cholesterol 38.3 mg
Sodium 428.5 mg
Potassium 224.0 mg
Total Carbohydrate 32.2 g
Dietary Fiber 3.0 g
Sugars 3.9 g
Protein 6.7 g

Roasted corn and jalapeno cheddar polenta

Polenta is like the red head step child of the side dish world. Most people don't even know what polenta is here in the US. Its only when its referred to as grits, as most southerns know it as, that it gets any recognition. And, unfortunately, the recognition isn't that warm or welcome. Why, I wondered, are people so frightened of polenta. Is it the name? Do people just not know what it is? Could it be the texture? Could it be that maybe they've just never had good polenta? My best guess is a combination of all the above. I hope today that I can demystify polenta and introduce some of you to a new and tasty side dish.

Polenta is corn meal that's been slow cooked to rehydrate it. As mentioned it is known as grits in the south. But please, don't let the name grits turn you off. Yes there is a texture to polenta. However if it's cooked properly it won't be gritty or rough, rather the corn meal softens and becomes al dente and delicious. It has a great corn flavor and stands up well to rich and hearty dishes. There are different grinds to polenta, from instant (not recommended) to coarse grind super slow cooking ones, the choice is yours. Most supermarkets will have 'quick cooking' polenta available and the Kitchen Witch feels that this is a great place to start. After you've made it and decide you love its wholesome corny goodness then please try the coarser grinds, I hear they're loads tastier. I have a bag of Bob's Red Mill coarse grind polenta in the pantry and can't wait to try it! The quick cooking variety will take about 20 minutes to cook up into a creamy corny pudding. What you add to it to flavor it is pretty much endless!

When I created this side dish it was to accompny green chili pork stew. I was looking for something that would go well with the stews liquidy part and what pairs better than corn? I had an ear of corn in the fridge which I roasted under the broiler - you could of course do this over your grill - knowing that the sweet corn would add bursts of flavor as well as a roasted smokiness. Jalapenos seemed natural, they go well with corn as well as the green chili. Onions & garlic add the background flavors to make it more dimensional and the cheese adds the final layer of deliciousness. I left most of the seeds and veins in the jalapeno and honestly it was NOT hot at all. I could have used another 2 peppers before any heat was felt. Use your discression on how hot you want it for your family. I served this polenta in its creamy puddling like form but polenta is the master of make overs! If creamy pudding isn't your thing, no worries, simply pour your polenta into a sheet pan lined with plastic wrap and allow to cool. Once cooled you can slice your now firmed up polenta into any shape you desire and pan fry it in a bit of oil until its golden browned, flip and brown on second side. The exterior has a crispy brown exterior and the inside is a smooth creamy treat. This is a great way to use up left over polenta and its awesome with eggs.

I hope you try polenta in the future and embrace it as a quality side dish that the whole family can enjoy! Play around with the ingredients and add ins, making each batch as individual as you are. Happy cooking!


Roasted corn and jalapeno cheddar polenta
makes 4 servings
1 cup polenta (coarse corn grits)
3 cups chicken broth
1 ear of corn roasted and kernals cut from cob
1/2 onion diced
1 jalapeno diced
2 cloves garlic minced
1/2 c cheddar cheese
2 T butter
1 t kosher salt
black pepper to taste

Begin by roasting the corn in the oven. Set your oven rack on the highest setting and put it on broil. Place the shucked corn cob on the rack under the broiler. Roast until you have a few blackened kernels, rotate and roast evenly all over cob. Don't be alarmed if you hear popping, this is normal if your corn is very fresh. Its the liquid in the kernel expanding as it heats and essentially 'popping'. The popping is usually my indicator that I need to check the corn. Once roasted remove from oven and allow to cool, then cut the kernels off the cob once cool enough to handle.

In a sauce pan heat the butter over medium high heat. Add onions and sautee for 2 minutes. Add the garlic and diced jalapeno, sautee for 5 min longer until the garlic starts to toast slightly and the onions have softened. Add the roasted corn kernels and stir well to coat in the fat.

Add the chicken stock to the veggies in the pan. Using a whisk slowly whisk in the polenta. Whisk until all polenta is incorporated then switch to a wooden spoon. Bring the polenta up to a boil then reduce the heat to low. Cover polenta and cook for 15-20 minutes (or to instructions on package) stirring often to avoid scorch spots and lumps. Once polenta has cooled remove from heat and stir in the cheddar cheese, serve and enjoy.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 296.9
Total Fat 12.0 g
Saturated Fat 6.9 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.5 g
Cholesterol 30.4 mg
Sodium 1,685.6 mg
Potassium 183.3 mg
Total Carbohydrate 38.5 g
Dietary Fiber 1.6 g
Sugars 1.7 g
Protein 9.0

Roasted corn, potato & chipotle chowder

Another wonderful summer soup! This one was inspired by the veggies in the fridge that needed to be used up TODAY! You know the ones, usually a victim of a fantastic sale, in this case: corn, 5/$1. 4 ears and over 8 days later the corn was a bit past its prime. Not quite compost fodder, but also not hydrated enough to be eaten off the cob.

What do you do with corn that's dehydrated and needs to be used? Roast it in the oven! You could use the grill but I was lazy and wanted to stay in the AC. I've talked before about roasting peppers indoors, and the same steps apply to corn. A word of caution, as the corn roasts kernels will pop and explode. It's fairly loud, and as long as you keep your face a safe distance away, something that's not too hard to do around a hot broiler, you'll be fine. But be aware of some noises, its completely normal.

Chipotles were added for a few reasons, a bit of spice is always nice in a chowder, especially one consisting of corn and potatoes, which can be on the bland side. Chipoltes are dried, smoked jalapenos. The adobo sauce that they're packed in is tomato, onion and spices. The smoking of the chipolte adds an amazing flavor, reminiscent of bacon almost, and worked perfectly with the roasted corn and earthy potatoes. Finally, the chipolte and adobo sauce adds a delightful blush and burst of spiciness to the soup, elevating it to a delicious chowder that's full of veggies and flavor to boot.

Roasted corn, potato & chipolte chowder
makes 8 servings
2 ears corn, roasted
2 green chilies roasted & peeled
2 chipolte in adobo finely minced
dollop of the adobo sauce from the can (1T approx)
4 small yellow potatoes diced
1/2 onion diced
3 cloves garlic minced
1 t cumin
3 T butter
4 T flour
2 cups milk
4 cups chicken stock
4 oz grated extra sharp cheddar cheese
kosher salt & pepper

Roast the corn and green chilies in an oven under the broiler until the corn is slightly charred all over and the chilies are blackened and blistered. Allow to cool. Peel chilies and finely dice. Cut corn off the cob, discard cobs.

In a large soup pot heat the butter until melted. Add the onion and garlic, cooking until the raw smell cooks out, about 5 minutes.

Add the flour and whisk well to incorporate. It will be quite dry, this is ok.
SLOWLY whisk in the milk, about 1/2 cup at a time. The 1st addition of milk will make a very thick paste, each further addition will smooth it out, whisk constantly to avoid lumps.

Add the potatoes, corn, chilies and chipoltes along with the chicken stock and stir to incorporate. Season with salt & pepper to taste. Bring to a simmer and cook, stirring occasionally, for 20 minutes.

Once potatoes are tender and cooked through add the cheese and stir well to melt cheese into soup. Once cheese is melted and thoroughly incorporated, soup's on.



Nutrition Facts provided by SparkPeople recipe calculator
8 Servings
Amount Per Serving
Calories 239.1
Total Fat 10.8 g
Saturated Fat 6.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.1 g
Cholesterol 33.9 mg
Sodium 938.3 mg
Potassium 476.1 mg
Total Carbohydrate 27.3 g
Dietary Fiber 2.8 g
Sugars 4.4 g
Protein 9.3 g