Have you ever tried a recipe that left you wondering “why?” I had that question last night.
I am terrible about throwing out old issues of my cooking magazines. I save them because I have found one or two recipes in an issue that I want to try. The only problem is I never seem tp remember them. So when I’ve had some free time in the past two weeks I have been going through the magazines and clipping out those recipes I have earmarked to try. The recipes go into a an expanding plastic folder and the magazine goes into recycling. Once a week I go through those recipes and pull out one or two to try. If we like it the recipe gets added to my binder. If not – well you can guess where it ends up.
Last night I tried a London Broil recipe from the January issue of Food and Wine magazine. The actual title of the recipe was London Broil with Rosemary and Thyme. The recipe directs the cook to assemble a marinade of grapeseed oil, red wine vinegar, Dijon mustard, Worcestershire sauce, kosher salt, brown sugar, grated garlic cloves and black pepper. The recipe has you marinate the steak for at least two hours before broiling.
And where does the the rosemary and thyme come into play? Not anywhere during the prep and cooking. The recipe has you arrange two cups of the rosemary and thyme sprigs on a platter. After the meat is cooked it is tented under aluminum foil for 10 minutes. Then it is sliced and place on top of the bed of herbs and served immediately.
We found the herbs brought nothing to the party other than to decorate the plate.
I’ll make the London Broil again but forego the herbed plate.
It’s that time of year when summer gardens are offering up an abundance of zucchini – Soup is an answer! When you tire of zucchini bread try this soup. This is another cold soup we have tried for the first time this summer. While not part of the original cold soups I had planned on trying; it turned out to be a good substitute for one of the five.
I wasn’t sure about this at first as zucchini doesn’t have a lot of flavor in and of itself. But the additional ingredients really are the flavor stars of the dish. I bet even people who aren’t fond of zucchini would like this soup. The tarragon and lemon zest are nicely balanced by the Greek yogurt. The soup can be made vegetarian by substituting vegetable broth for the chicken broth that I used when making this recipe.
The original recipe, published in the Washington Post indicated you could use an immersion blender or a regular blender to puree the soup. I elected to use my regular blender to get a really silken mouth feel, especially since I did not peel the zucchini.
The original recipe calls for the soup to be chilled at least two hours. This is an important step. I tasted the soup when it had cooled to room temperature and found that the flavors to be very distinct with the tarragon somewhat overpowering. Tasting it after it had been refrigerated for almost five hours gave the flavors time to blend together. So here’s my adaptation of Chilled Zucchini Soup with Tarragon.
Chilled Zucchini Soup with Tarragon
serves 6 to 8
2 tbl Olive Oil
8 oz yellow onion, chopped
3 cloves garlic, sliced
1 tsp salt, more to taste
1/2 tsp freshly ground black pepper
3 lbs zucchini – about 6 medium, halved lengthwise and sliced into half moons
4 cups low sodium chicken broth (vegetable broth if you want a vegetarian dish)
1 15 oz can no salt cannellini beans, rinsed and drained
2 tbl fresh tarragon leaves, chopped, plus more for garnish
1 tsp finely grated lemon zest
1 cup plain low-fat Greek yogurt
In a large pot placed over medium-low heat, heat the oil until shimmering. Add the chopped onion, garlic, salt and pepper and cook, stirring often, until just tender. This should take between 2 to 5 minutes. Add the zucchini and the broth to the pot. Turn up the heat to high and bring to a boil.
Once the mixture begins to boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, until zucchini is very soft. This took about 25 minutes at altitude. Stir in the beans, tarragon and lemon zest and remove from heat.
Let the soup cool completely. If you are using an immersion blender, add the yogurt and blend until all the vegetables and yogurt and pureed. When using a blender I found I needed to work in batches to blend the soup. I began by ladling some of the vegetables and broth into the blender and blending until it reached my desired consistency. I then added part of the yogurt to the mixture in the blender and blended just until the yogurt was incorporated into the soup. Empty the soup from the blender into a container or clean pot large enough to hold 12 cups. Repeat the process with the remaining broth and vegetables until everything is blended. Stir the batches together to ensure all the ingredients are incorporated throughout the soup.
Once the soup has been pureed, transfer to a lidded container and chill in the refrigerator for at least 2 hours. The longer the soup chills, the better the flavors will blend.
We really enjoyed this soup and have had it for multiple meals – we have enough left for lunch for the two of us. The first time I served it with parmesan toasts. Last night I made garlic pita chips and we had it with those on the side. Both worked great with the soup.
All in all it has been a successful summer of exploring cold soups. I have quite the repertoire built up to use when next summer roles around!
Several weeks ago I wrote about selecting 5 cold soup recipes to try out as alternatives to my two standbys. This week was Chilled and Dilled Avgolemono Soup. It’s a take on traditional Greek Avgolemono, which is typically served hot. Like the other recipes I have tested over the last three weeks, this one has 6 ingredients, all readily available at your local grocery store. The recipe made enough soup for two dinner bowl sized servings.
This recipe was originally published in Gourmet magazine in July of 2009. I have modified the recipe to include a step or two that I thought necessary but seemed to be missing on the version I printed off. So here’s my version of:
Chilled and Dilled Avgolemono Soup
4 cups chicken stock
1/4 cup long grain rice
2 large eggs
3 tbl fresh lemon juice
1 green onion, white and green parts, thinly sliced
2 tbl. chopped fresh dill
Begin by simmering chicken stock and rice in a heavy medium saucepan, covered, until rice is very tender – about 35 minutes at my altitude. Less time the closer you get to sea level. Remove the mixture from the heat and let cool for 5 to 10 minutes. You are going to blend this and you don’t want to experience a hot soup eruption from the blender. Working in batches, place some of the soup and rice mixture into the blender and slowly increase the speed until the rice has been completely broken up and absorbed by the stock. Continue adding the chicken stock mixture to the blender until the pot is empty. Wash out pot and set aside.
Whisk eggs together in a medium bowl. Temper the eggs by adding a small amount of the stock from the blender to the eggs. With the blender on the lowest speed, slowly pour the tempered egg mixture into the stock.
Return the stock to the clean pot and cook over medium heat, stirring constantly with a wooden spoon, until the soup registers 170 degrees F on an instant read thermometer.
Remove from the heat and strain through a fine mesh strainer into a metal bowl. Stir in the lemon juice. Quick chill in an ice bath until the soup is cold. Add the green onion, dill, salt and pepper to taste.
Chill until ready to serve.
Here’s how it turned out:
George and I agreed that it was a great soup and a recipe worth saving for anytime I need a Greek food fix!
Several weeks ago I received an email from Epicurious, the gist of which was a number of recipes for cold soups. As it is the middle of summer, I am always on the lookout for cold entrees. The recipes came from various sources; Gourmet, Bon Appetit, and Epicurious. I picked five recipes that sounded intriguing and decide to make one a week. We have been taste tasting cold soup recipes, both new and our old favorites for the last several weeks. I’ve made two of the five new recipes I selected and so far they have been winners. The five recipes being tested selected for trial runs are:
Cold Pea Soup with Herbed Oil Swirl
Chilled Yellow Squash and Leek Soup with Coriander and Lemon Creme Fraiche
Chilled and Dilled Avgolemono Soup
Chilled Watercress Spinach Soup
Chilled Beet Soup with Buttermilk, Cucumbers, and Dill
All of these recipes are meatless tho some contain chicken broth. Since they are vegetable based vegetarian broth or water could be substituted with additional seasoning.
Over the last two weeks I have made the Cold Pea Soup with Herbed Oil Swirl and the Chilled Yellow Squash and Leek Soup with Coriander and Lemon Creme Fraiche. Both can be made in under an hour. I made them in the morning so they would have plenty of time to chill before dinner
Let’s start with the Cold Pea Soup adapted from a recipe from Epicurious. The soup itself is super easy with only 5 readily available ingredients. Important note – Pay attention to the weight of the frozen peas you purchase. My bags were only 15 ounces. Thankfully I always have frozen peas in the freezer so I could make up the difference.
COLD PEA SOUP WITH HERBED OIL SWIRL
3 Tbl. unsalted butter
1 cup onion, chopped
1 1/2 tsp. kosher salt, more to taste
32 oz frozen peas (6 cups if you don’t have a scale)
1 cup of full fat plain Greek yogurt
Freshly ground black pepper to taste
Herbed Oil to taste (recipe[e follows)
Melt the butter in a heavy pot or dutch oven over medium heat. Add the onion and cook, stirring often, until softened, about 6 to 8 minutes. Do not let the onions brown. Add 1 1/2 teaspoons kosher salt and 2 cups of water. Stir to combine, and bring to a boil. Add the frozen peas and cook, stirring occasionally, until just tender. About 4 minutes at altitude – 2 minutes closer to sea level. Remove the pot from the heat and stir in the yogurt.
If you are going to put the soup in a blender, let it cool for 10 to 15 minutes to avoid scalding yourself with the contents of an exploding blender. Alternately, you can use an immersion blender but I like the silkiness the true blender delivers. Puree the soup, adding water if it appears too thick, until it is smooth. Season with salt and pepper and allow it to cool to room temperature. Pour into a resealable container and chill for at least 2 hours or up to overnight.
While the soup is chilling, make the Herbed Oil.
1 1/2 cups fresh Italian Parsley Leaves, packed
1 cup packed fresh mint leaves
1/2 tbl. finely grated lemon zest
scant 2/3 cup extra virgin olive oil
1/4 tsp kosher salt
Pulse parsley, mint, and lemon zest in food processor until coarsely chopped. Add the oil and salt and pulse again until well combined. Place in a covered container. Note: I find the oil separates so you will need to combine either with a whisk or vigorous shaking before serving.
To serve, ladle the soup into bowls and top with a herbed oil swirl. Here’s my result:
I added some home made parmesan cheese bread to round out the meal. George loved it. It’s gone into my recipe notebook.
I have a Love/Hate relationship with Charlie Trotter’s recipes. For those of you who don’t know, Charlie Trotter was a renowned chef in Chicago, Illinois. His flagship restaurant, Charlie Trotter’s, was know for it’s innovative tasting menus and impeccable service. His dishes highlighted in season, and as often as possible, local ingredients. He had a TV show and authored at least ten cookbooks. I own six of them. George and I were lucky enough to dine at his restaurant and even snag a kitchen tour at the end of the evening. It is the only time my husband has ever seen me completely star struck!
Last week I spied some Monkfish at Whole Foods. It’s been years since we had monkfish. It used to be really cheap until people saw it featured in a few cooking shows. Around the same time it became impossible to find and I finally gave up on the fish. So seeing it at Whole Foods was somewhat like finding the Holy Grail. I bought a pound of the fish, brought it home and began searching for recipes. Here’s where Charlie Trotter comes in, specifically his Seafood cookbook. He had a recipe for Monkfish Wrapped in Prosciutto and Mustard Greens with Shitake Mushrooms and Red Wine Emulsion. I was excited about this recipe because I could obtain most, if not all ingredients locally. That’s the Love part. I’ve made recipes from his cookbooks before so I knew what to expect and wasn’t disappointed. Here comes the Hate part. His recipes NEVER involve cooking one thing. You have to spend hours making the ingredients before you can start on the main dish. The first ingredient in this dish is a Red Wine reduction. The reduction recipe was located in the Appendix of the cook book. The ingredients include a coarsely chopped Spanish onion, a coarsely chopped carrot, one coarsely chopped celery stalk, a coarsely chopped Granny Smith apple, 2 garlic cloves, grapeseed oil, one bottle of Burgundy, two cups of Port and one cup of chicken stock. The result will be one half cup red wine reduction. Three other ingredients in the dish required advance preparation; Roasted Mushrooms, Mushroom Stock and Garlic Chive Oil. The recipes for these three ingredients were also located in the Appendix of the cookbook. And by the way, often these “ingredients” require an overnight rest so it’s always wise to read his recipes days ahead of your planned meal.
And often his recipes have conflicting instructions. For instance, the recipe for the Roasted mushrooms instructs you to roast the mushrooms and let them cool in their cooking juices. The Monkfish recipe instructs you to place the hot roasted mushrooms in the center of the plate and top with the cooked monkfish. How does that work? You can’t do both so I omitted the cooling phase and went right from the roasting pan to the plate.
I have to admit that once I had all of the ingredient dishes completed the balance of the dish was a piece of cake to prepare. It doesn’t take alot of skill to debone the monkfish tail (OK, that took a little work because I had the small part of the tail) give the monkfish pieces a quick sear, coat it in Dijon mustard, wrap it in blanched mustard greens and then in prosciutto. After five minutes in a 375 degree oven the fish was ready to plate.
The dish tasted wonderful. My monkfish pieces were a bit smaller than those pictured in the cookbook but they still looked amazing wrapped in mustard greens and prosciutto. Would I make it again, probably. Today I bought some more monkfish at Whole Foods. Love you Charlie but think I’ll try something different next week.
While you don’t mess with traditional holiday foods; sometimes you want something new. That’s how it was this Easter. I had planned the traditional ham and sweet potatoes but wanted a bright flavor to round out the meal. Fortunately I found a great salad recipe on a sous vide web site, the last place I expected to find a salad. And any time I get to use my sous vide machine you can count me in!
The salad includes beets, arugula salad greens, feta cheese and orange segments. The dressing is a mix of sherry vinegar, olive oil, fresh chives and salt to taste.
Best of all the beets, and salad dressing should be made ahead of time and assembled with the balance of ingredients just before dinner.
Beet Salad Serves 4
1 lb beets peeled and cut into large dice ( about 3/4 inch)
4 cups of arugula or other fresh greens
2 ounces of Feta cheese, crumbled
1 medium orange peeled and cut into segments
2 tbl. sherry vinegar
1/2 tsp salt
1 tbl minced fresh chives
1 tbl extra virgin olive oil
If you’re making this using a sous vide machine heat the water to 182 degrees F. Place the peeled and diced beets into a Food Saver ( or other food preservation bag) and vacuum seal the bag. Or, place the beats in a gallon freezer bag and slowly lower the bag into the water bath, and seal up just before the water reaches the top of the bag. Cook the beets for at least one hour.
While the beets are cooking, prepare the vinaigrette. In a small bowl, mix the vinegar, salt, and chives. Allow the mixture to sit for a few minutes. Then whisk the olive oil into the vinegar mixture and set aside.
Remove the beets from the water and place in an ice bath to retard the cooking and cool the beets. When the beets are cool, remove form the cooking bag and toss with the vinaigrette. Place the vinaigrette coated beets into the refrigerator and chill for at least 10 minutes up to several hours. The longer the beets sit in the vinaigrette the better the flavor of the finished salad.
Just before serving, peel the oranges taking care to remove as much of the pith as possible.
To serve mound greens onto individual salad plates. Divide the beets and oranges among the plates and top each salad with Feta crumbles.
The salad was a great counterpoint to the inherent sweetness of the ham and sweet potatoes.
The original recipe did not specify any particular color of beet. George requested yellow beets so they went into the dish. Next time I will use red beets for the color variation and visual interest they will provide.
Note to people who don’t have a sous vide machine. This salad could be made by cutting the tops and roots off the beets, wrapping them in aluminum foil and baking in a 350 degree F. oven until the beets are tender when pierced with a fork. Remove the beets from the oven and let cool until they can be handled comfortably. Peel the beets and dice into 3/4 inch pieces. Proceed with the recipe to complete the dish.
Recently I blogged about my attempt to make my own hotdog buns. I use the Chicago Style Hot Dog Bun recipe from King Arthur Baking. My first attempt tasted fine but the size and shape were all over the place. I attributed this to two factors; no pan to contain the dough and general inexperience in shaping the buns. I reasoned that if the correct pan could result in the massive improvement with my hamburger buns then it stands to reason that I might achieve the same level of success with a proper hot dog bun pan. I was bemoaning the fact that I was having a hard time finding a hot dog pan designed for Chicago Style (side slit) hot dog buns. Most of the metal pans were designed for East Coast (Lobster Roll) style buns. I didn’t wnat to purchase a pan that would result in soft sided buns.
I did manage to find a Chicago Style bun pan but it was silicone based. Let’s say I was skeptical. After reading a few reviews I bit the bullet and purchased a silicone based “pan” and am I happy I did!
I ordered it online and it arrived on Friday afternoon, just in time as I planned on making hot dogs for dinner on Saturday.
I was astounded when I went to the mail box on Friday and discovered a package with this inside:
This came packed inside a shipping envelope. The pen is placed on the box to provide some reference to the size. I opened the box and pulled out the “pan.” This is what it unfolded into:
So far so good. The length and width of the form appeared to be the perfect size for hot dog buns. A review I had read said the form made a perfect bun for Hebrew National hot dogs. As that is our preferred brand, I got a dog out of the fridge and compared it to the form. Yep, perfect size. So far so good.
Following the recipe I divided the dough into portions each weighing 71 grams. I had enough for 11 buns at the desired weight and one that was a bit smaller. While not a pro by any means, I was a little more adept at shaping the dough into 6 inch rolls as you can see by this picture:
Because the silicone form as no real support, it must be used with a sheet pan. The form fits perfectly on my 13×18 sheet pan. In the picture above, the dough has risen in the form and I had already brushed it with egg white and added the poppy seed. The bun on the bottom right was noticeably smaller than the 11 other buns. This is the one that weighed less than the 71 grams.
I put the buns in the oven and 20 minutes later was rewarded with this.
For the most part the buns are uniform in shape and size. I call this a success! We ate two last night. I have discovered you can freeze these buns with out any real problem. Wrap them in pairs in Glad Sealing wrap and freeze. When they are frozen, place a serving portion (one bun each for George and I,) in a Fresh Meal bag and seal it up. Return it to the freezer. The Fresh Seal bag prevents the buns from forming ice crystals and drying out. I’ll have enough buns for four more meals of dogs, brats or Italian Sausage.
And here’s the best part. I really don’t need to find a place to store another big metal pan. After I washed and air dried the form, I rolled it up and returned it to the box it came from! It goes into the cupboard with my silpat baking sheets.
KIng Arthur Baking, you need to offer these for sale from you site!
Two weeks ago I decided to spend a day in the kitchen prepping meals and making bread for the upcoming days. Notice I did not say week; the meal prep only covered two dishes though they did provide us with four days of meals. And since I was low on bread I threw in a bread making session as well.
This style of batch cooking is not new to me. I worked in corporate America for many years as my kids were growing up so it was not unusual for me to complete a lot of dinner prep on Sunday in anticipation of the week ahead. This was especially true when I was travelling and would leave on Sunday night and not return until the following Friday. Since I’ve left corporate America and became an Innkeeper I rarely cook meals ahead of time. Last week was a busy week and two of the dishes were baked in one dish, I decided to pre prepare meals for multiple days. The meals being prepared were Chicken Enchiladas and Shepards Pie.
I started by preparing the chicken for the enchiladas. I rubbed the thighs with dried chipotle pepper and put them in a bag to go into the sous vide machine.
While the chicken was cooking away in my sous vide bath, I assembled my bread dough.
Lately my favorite bread is a pullman loaf recipe to which I add natural grains. Typically I bake this in my small pullman pan but this time I decided to use the pan but omit the top giving me a domed loaf as opposed to a square pullman style loaf.
As you can see, the dough has a fair amount of natural grains and seeds. We love the taste of this bread. Once the dough was rising I could turn my attention to shepherds pie.
The decision to make Shepherds Pie that day was in honor of St. Patrick’s Day, which fell on the next day. This tastes better when it sits for a day as the flavors really meld.
Chopping the vegetables is the most time consuming part of this dish. Onions and carrots get sautéed until tender. They are held while the meat is browned. Then everything goes back into the pan along with tomato paste, a bit of stock and herbs. This mixture is simmered until the sauce thickens and then the peas are added. At that point everything gets turned into a 1.5 quart baking dish and the whole thing is topped with mashed potatoes, crosshatched, covered and put in the refrigerator until its time to pop into the oven the next day.
By the time I had completed the Shepherd’s Pie the bread was ready for its second rise. I turned it out, formed it into a loaf and placed it in the pullman pan. This went back to a warm place in my kitchen to rise again.
Now onto the Chicken Enchiladas. The chicken thighs were cooked and ready to come out of the sous vide machine. I shredded the chicken and assembled the enchiladas. In New Mexico, most enchiladas are stacked as opposed to rolled. I prefer the rolled enchiladas so that’s how they are prepared in my kitchen. The enchiladas consisted of a flour tortilla spread with refried beans, chicken and cheese. A layer of red chile sauce goes in the bottom of the pan followed by the rolled enchiladas. These are topped with more red chile sauce and then cheese. The dish goes into a 350 degree oven for about 45 minutes and comes out cheesy and bubbly. I usually serve it with sliced avocados.
The bread had completed the second rise and was ready for the oven. About 45 minutes later it was out cooling on a rack. By now it was 5pm. We eat dinner around 7pm so I had about an hour until the enchiladas went into the oven.
George was home around 6 and the smell of fresh bread still hung in the air in the kitchen. He agreed that a sandwich for the next day should be constructed with slices of fresh bread.
After my success with making my own hamburger buns I decided to give hot dog buns a try. Coming from the Midwest, I like my hot dog buns sliced on the side. So I chose a recipe that was designed for Chicago style dogs. Chicago dogs need a bun that is substantial enough to stand up to a hot dog that snaps when you bite into it ( think Hebrew National or Vienna Beef) and one that can support a dog “dragged through the garden” in Chicago parlance. I found a great recipe, complete with authentic poppy seeds, but it requires you to “hand form” the buns and then bake them on a baking sheet. While they tasted great, their form was less than desirable.
I formed them exactly as the recipe recommended. I weighed each dough segment to ensure I had the correct amount for each roll. I rolled them into 3 inch logs folding and flattening the required number of times until I each bun was 6 inched in length – yes, I measured.
And this was the result. As you can see, some of them are wide and some are skinny. Some are perfect hot dog size and some are better off used as breadsticks. I suppose I could tell myself that practice makes perfect but I’m impatient. So I decided that if a hamburger bun pan made such an astounding difference in my hamburger buns, what would the right pan do for my hot dog buns! So I set off on my quest.
You think I was trying to find the Holy Grail!
I started my search at King Arthur Baking, since they are the company that developed the recipe. But they only have New England style hot dog bun pans. You know, the buns with the slit on the top and the soft sides. Those buns are great for Lobster Rolls but leave a lot to be desired when faced with a Chicago dog. Then I turned to the internet. Surely some baking hardware company would have what I was seeking. No such luck. I can find any number of New England bun pans but nothing for Chicago dogs. There has to be a pan somewhere!
I will keep searching. I do have an old baguette pan that can make three 2 inches wide by 10 inches long baguettes. It might do in a pinch but I am concerned the buns would be too narrow. So if any of you know where to score a Chicago Style Hot Dog Bun pan, PLEASE let me know. My husband and I will be forever in your debt!
Posole is one of those quintessential New Mexican dishes. Everyone has their favorite. It can be served as an entrée or as a side. It can have the consistency of a hearty soup or a stew. It all depends on how you like it. It is usually made with meat, most commonly pork. And is almost always red.
I recently found a recipe for Winter Squash Posole from the Santa Fe School of Cooking. It was unique in that it is almost vegetarian ( no meat) and has a clear broth. I call it almost vegetarian posole because one of the ingredients is chicken broth. It would be easy enough to make it totally vegetarian by substituting vegetable broth.
This is my version of the Winter Squash Posole recipe adapted from the New Mexico School of Cooking.
Winter Squash Posole (a very generous 6 servings)
3 cups of posole, soaked overnight in water
2 cups roasted butternut squash, cut into 1/2″ cubes
1/4 cup vegetable oil
1 medium yellow onion, diced
1/2 tsp minced sage
1 tbl. Mexican oregano
8 large garlic cloves, finely chopped
3 roasted, peeled and seeded Hatch chiles, if in season or Anaheim Chile if Hatch is not available
1/2 cup white wine
6 cups of chicken stock
2 tbl apple cider vinegar
Kosher salt and black pepper to taste
Sour cream and green onions as garnish
The first step in the preparation of this dish is to prep the posole. Posole can be purchased dried or already hydrated in a can. This recipe calls for dried posole. You will need one and one half 12 oz packages of dried posole to equal three cups. Put the posole into a bowl and cover with 3″ of water as the posole will expand. Let this sit overnight. There are two schools of thought about the next step in posole preparation;, to cut the kernel or leave it as is. The posole has a small brown nib at the base of the kernel. Some people use the posole as is. I prefer to cut the nips off the kernels to encourage the posole to “bloom” like popcorn. It is personal preference and it also depends on you willingness to sit hunched over a cutting board cutting the nibs off approximately 1600 pieces of posole ( I counted when I last made this.) If you elect to go this route allow for about 90 minutes and I suggest you use a small paring knife to accomplish this delicate work.
Place the posole in a pot, cover with water and allow it to simmer until the kernels are tender and begin to open up – or bloom. This takes about 4 hours at my altitude but should go faster at lower altitudes.
While the posole is simmering, preheat the oven to 425 F. While it is preheating, peel the squash and remove the seeds. Cut into a 1/2 ” dice. Mix the squash with 2 tbl of vegetable oil until well coated. Season the squash with salt and pepper and place on a baking sheet. Roast in the oven until tender and golden brown in spots – about 20 minutes or so. Remove from oven and set aside to cool.
Next you will need to roast the green chile. This can be done on top of a gas range, in the broiler or on a grill. I roast mine on top of the stove with a roasting griddle that is especially designed to roast vegetables. You can just as easily roast the chiles on top of the grate on a gas range. Take care to roast the chiles and not burn them. You want the chiles to blacken a bit on the outside.
Once the chiles have a nice char on them you need to remove them from the heat, place them in a bowl and cover with plastic to allow the skins to steam. Steaming for about 10 minutes makes it easier to remove the charred skin from the vegetable. The easiest way to remove the skin is by using a spoon to scrape the charred skin off the chiles leaving just the “meat.” Removing the seeds and membranes from the interior of the chiles reduces some of the “heat” from the chiles. If you like your chiles hotter, leave the seeds and membanes in the chiles. Chop the chiles into 1/2 inch pieces and set aside.
In a large pot over medium heat, add 1/2 cup vegetable oil and warm until hot. Add the onion, Mexican oregano, the sage, and sauté, stirring frequently, until onions are translucent. This takes about 5 minutes. Add the garlic and stir to combine. Cook until fragrant, you do not want the garlic to burn. Add the green chiles and white wine. Simmer until wine is almost completely reduced.
Drain the posole, reserving some of the liquid. Add the posole and the stock to the pot. Turn up the heat to medium high and simmer for 20 to 30 minutes to infuse the flavors. Add the roasted squash and apple cider vinegar to the pot. At this point you can determine if you prefer your posole as a stew or a soup. If you prefer it more soup like, add some of the posole cooking liquid and chicken stock until you get the consistency you are looking to achieve. Cook over medium heat until the stew is heated through.
Ladle the stew into warm bowls and garnish with sour cream and sliced green onions.
This dish is a nice alternative to traditional pork based posole. I am not exaggerating when I say this recipe will result in six very generous servings. Invite a crowd!
Looking for posole and Mexican oregano? Try the Latin or Mexican food aisle in your grocery store. You can substitute Turkish Oregano but it will impart a different flavor to the dish.