POSTED: Friday, August 30, 2013 - 8:05am
UPDATED: Friday, August 30, 2013 - 8:08am
El Paso, TX (KTSM) — Green Chile Potato Gratin
6 russet potatoes, peeled and sliced thin
1 clove garlic, peeled and sliced in half
1 cup grated Gruyere cheese
2-3 whole roasted green chiles, peeled and seeded* (optional)
3 cups heavy cream
Salt and freshly ground white pepper
3 tablespoons fresh chives, minced
Preheat the oven to 375°. Rub the cut sides of a garlic clove on the bottom and sides of a 9 x 13-inch casserole or 6 individual oval gratin dishes (10 1/2-inch)
The gratin is easier to assemble by first prepping all of the ingredients. Peel and slice the potatoes, placing the potatoes immediately into large bowl of ice water as you work to prevent browning. Prepare the peeled, seeded green chiles by slicing lengthwise and opening up flat into a single layer. Grate the cheese and place the cream in a large saucepan on stovetop over a medium heat and bring to a simmer.
Drain and pat dry the potatoes in a dishtowel then add into the saucepan of simmering cream for 5 minutes. Using a slotted spoon, remove the potato slices placing half in the baking dish or individual baking dishes to create the first layer. Sprinkle with a pinch of salt and white pepper. If using the green chiles, arrange flat in a single layer over the potatoes. Adjust the quantity of chiles to suit your individual taste, about 2-3 chiles for the large gratin, about 1/2 a chile per individual gratin.
Cover the chiles with the remaining potatoes, pressing down to smooth evenly. Pour the remaining cream from the saucepan over the potatoes, distributing evenly if making individual gratins, top with the grated Gruyere cheese and another sprinkle of salt and white pepper.
Place the gratin(s) on a baking sheet and bake in a 375° oven for about 45 minutes, or until the potatoes are tender and the top is browned and bubbly. Remove from the oven and allow to rest about 10 minutes before serving. Sprinkle the top the minced fresh chives and serve. The gratins may be made a day or two ahead, store covered in the refrigerator. Reheat in covered with foil in a 350° oven for about 30 minutes.
*Canned mild whole green chiles may be substituted.
Hatch New Mexico Green Chile Salsa
Yield: 36 ounces or approximately 4 1/2 cups
2 tablespoons light flavored olive oil
1 medium onion, finely diced
4 large cloves of garlic, minced
2 packed cups green chile, roasted, peeled, seeds removed and finely diced, (this was approximately 1 1/2 lbs roasted green chiles)
2 tablespoons flour, I used a brown rice flour, all-purpose will work as well
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon dried oregano
1/2 - 1 teaspoon kosher salt, adjust to taste
2 cups water
In a large saucepan, warm the oil over medium heat. Add the onions and the garlic and cook, stirring frequently, until the onions are soft. While this is cooking, stir together the flour and the spices. Sprinkle this mixture over the onions and stir to coat.
Add 1 cup of water to the mixture in the pan and stir to make sure the flour has dissolved. Add green chile and the rest of the water. Bring to a boil and then reduce to a low simmer for 15 minutes. Use within 3-4 days or freeze until needed. Enjoy!
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Vegetable oil for frying
12 6-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish
To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel–lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.
Green Chile Cheesecake
For the Crust
1 cup breadcrumbs
2 ounces shredded fresh parmesan cheese
1 1/2 teaspoons chili powder
1/4 cup butter, melted
For the Filling
1 tablespoon oil
2 tablespoons lime juice
3 garlic cloves, minced
1 cup frozen corn, thawed
2 (4 1/2 ounce) cans chopped green chilies
2 teaspoons cumin
1 1/2 teaspoons salt
1/4 teaspoon hot pepper sauce
3 (8 ounce) packages Cream Cheese, softened
1/2 cup sour cream
4 ounces shredded monterey jack cheese
7 small cherry tomatoes, halved
2 (12 ounce) packages cornbread crackers
Heat oven to 325°F In medium bowl, combine bread crumbs, Parmesan cheese and chili powder, mix well. Stir in melted butter. pat in bottom and 1 inch up sides of ungreased 9 inch springform pan. Set aside.
Heat oil in medium skillet over medium heat until hot. Add onion, stir to coat. Add lime juice, cook 4 to 5 minutes or until onion has softened, stirring frequently.
Add garlic, cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin salt and hot pepper sauce. Mix well. set aside.
Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low, beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey jack cheese. Stir in chile mixture. Pour in crust lined pan.
Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving.
Just before serving, run knife around edge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.