Cooking
I’ve made stuffed peppers before, but they’ve always been bell peppers. This afternoon I was browsing through the July issue of Gourmet and the recipe on page 46 for “Anaheim Chilies filled with Corn, Cheddar and Cilantro” caught my eye. It may have been partly that my brother has been talking about roasting Anaheims and Poblanos lately, but mostly it was just that it sounded delicious.
The recipe is fairly simple, but I did seem to dirty an awful lot of dishes. The most time-consuming part was preparing the peppers. I have an electric stove, so I roasted the peppers under the broiler – turning them every so often as the skin blackened. When they were blackened and blistered all over, I stuck them in a bowl and covered it with plastic wrap. The steam helps loosen the peel, so peeling them was easy, but I found that removing the seeds was a little tricky – I ripped at least a couple of the peppers in the process.
As you may have deduced from the name of the recipe, the filling had Corn, Cheddar and Cilantro in it. There was also some jalapeno pepper and onion. The recipe had a note from Gourmet’s food editors which explained that because the roasted peppers were so delicate, it was difficult to turn them seam side down as the recipe instructed, without the peppers splitting. I was glad to be let off the hook for that one – I happily left them open-faced.
The peppers were really, really good – the corn filling was sweet and crunchy with just a little heat from the jalapeno. The recipe is supposed to serve 4, but I managed to eat half the recipe all by myself!
After the dishes were done and I was looking at the recipe again, I realized it was from Annie Somerville’s Everyday Greens. Turns out I recently checked this book out of the library and that this is one of the recipes I had copied from it!
Anaheim Chilies filled with Corn, Cheddar, and Cilantro
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Cooking
Dinner Tonight
I’ve made stuffed peppers before, but they’ve always been bell peppers. This afternoon I was browsing through the July issue of Gourmet and the recipe on page 46 for “Anaheim Chilies filled with Corn, Cheddar and Cilantro” caught my eye. It may have been partly that my brother has been talking about roasting Anaheims and Poblanos lately, but mostly it was just that it sounded delicious.
The recipe is fairly simple, but I did seem to dirty an awful lot of dishes. The most time-consuming part was preparing the peppers. I have an electric stove, so I roasted the peppers under the broiler – turning them every so often as the skin blackened. When they were blackened and blistered all over, I stuck them in a bowl and covered it with plastic wrap. The steam helps loosen the peel, so peeling them was easy, but I found that removing the seeds was a little tricky – I ripped at least a couple of the peppers in the process.
As you may have deduced from the name of the recipe, the filling had Corn, Cheddar and Cilantro in it. There was also some jalapeno pepper and onion. The recipe had a note from Gourmet’s food editors which explained that because the roasted peppers were so delicate, it was difficult to turn them seam side down as the recipe instructed, without the peppers splitting. I was glad to be let off the hook for that one – I happily left them open-faced.
The peppers were really, really good – the corn filling was sweet and crunchy with just a little heat from the jalapeno. The recipe is supposed to serve 4, but I managed to eat half the recipe all by myself!
After the dishes were done and I was looking at the recipe again, I realized it was from Annie Somerville’s Everyday Greens. Turns out I recently checked this book out of the library and that this is one of the recipes I had copied from it!
Anaheim Chilies filled with Corn, Cheddar, and Cilantro
- Macaroni & Cheese With Spanish Peppers: Recipe
I love quick and easy recipes. So I must confess, when I make macaroni and cheese I generally cook it on the stove top and subsequently eat it as fast as I can get it onto my plate. But if I had my choice, I like a bubbly casserole of macaroni and cheese,...
- Grilled Summer Vegetable Salad Recipe
Today is National Salad Day. Would I make that up? Actually I got several emails reminding me about it. I was going to post a vegetable salad when I realized, it was also an all local dish which fits nicely with the One Local Summer event where participants...
- Destino:restaurant
I don't know much about Peruvian food, but I'm determined to learn more. I have been wanting to try some more of the "nuevo latino" restaurants that have opened up around town recently so this past Friday we ate at Destino . Destino is Peruvian...
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I spent days trying to come up with orange foods for IMBB?... It really wasn't sure I could pull this one off...all I could think of was cheddar cheese! Finally, I managed to put a few things together (hey, when I decide to do something, I tend to...
- Peppers Part 1 On Sfist
Photo by melissa nicole. I'm doing a two-part post on SFist. this week, it's all about sweet peppers. Next week, I'll be tackling chili peppers. Enjoy! Technorati tags: food & drink | sfist | peppers...