Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, July 21
Foofy Calabacitas
One of the things I made over the weekend was that Zucchini salad. It was tasty on its own, but when faced with a small batch of corn crepe batter, it presented a new use: crepe filling.
With the corn kernel goo from 1 ear, I made about a cup of crepe batter and proceded to make 5 crepes, all very delicate (as Alice Waters warned me). They were folded/rolled up with a few pieces each of the zucchini salad, and thusly became Calabacitas Crepes.
On their own they tasted quite good, but I sensed that something was missing to round out the flavors, and in retrospect I think the missing ingredient was chile. Adding just a touch of homemade green chile sauce would have completed the crepes. So that's what I'll do next time.
Green Chile Sauce
4oz chopped green chile (I use (*gasp*) frozen packets that I buy by the case at Costco; the chile is suprisingly hot, flavorful and fresh tasting.)
1/4 cup or more chicken stock
1T corn starch dissolved in equal amount of water or stock
salt & pepper
Heat the green chile in its juices with the stock until boiling. Add the corn starch sludge and whisk furiously to prevent lumps, then cook a few minutes until it thickens up and gets clear. Season with salt & pepper and serve as is, or add a splash of cream to temper the heat.
Time posted: 09:12 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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