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Serves 6
Butternut squash replaces potatoes in
a beef stew with medium-hot poblano chili peppers. The peppers
are broiled until they blacken, which gives them a smoky flavor.
Buying ready-peeled squash cuts down on the preparation time.
Boston chef Danny Wisel created this stew.
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2 poblano or other large medium-hot
peppers
2 tablespoons vegetable oil, plus more for rubbing
1 large Spanish onion, chopped
1/2 teaspoon coarse salt, or to taste
2 cloves garlic, chopped
2 pounds chuck roast, well trimmed and cut into 2-inch pieces
2 quarts water
1 pound peeled butternut squash, cut into 1/2-inch pieces
1/4 cup long-grain white rice
1 tablespoon dried oregano
Pinch of crushed red pepper
1/4 teaspoon black pepper, or to taste
12 6-inch flour tortillas, warmed (for serving)
| Turn on the broiler. Rub
the poblano or other hot peppers with oil and set them in
a broiler pan. Broil, turning often, until they are blackened
all over. You can also hold the peppers over a flame until
they blacken. Let them cool. Discard the stems and seeds.
Slice the peppers thinly and set them aside.
Heat the oil in a large flameproof casserole
and cook the onion and salt over medium heat, stirring often,
for 10 minutes or until softened. Add the garlic and roasted
peppers and cook 5 minutes more.
Add the meat, turn the heat to high, and
cook, stirring often, until the meat loses its pink color.
Pour in the water and bring to a boil, scraping the bottom
of the pan.
Reduce the heat to low and partially cover
the pan.
Simmer, stirring occasionally, for 2 1/2
hours or until the meat is soft but not falling apart. If
the pan seems dry during cooking, add more water.
Add the squash, rice, oregano, and red
pepper. Cover and simmer for 20 to 30 minutes or until the
squash and rice are tender. Add more salt and pepper, if you
like. Serve with warm tortillas.
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Serves 4
2 teaspoons chopped fresh rosemary
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh oregano
4 russet (baking) potatoes, peeled and left in cold water
Olive oil, for sprinkling
1 teaspoon coarse salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
| Set the oven at 425 degrees.
Oil an 11-by-16-inch jelly-roll pan.
In a small bowl, combine the rosemary, chives, and oregano.
Using a handheld slicing machine or a sharp knife, slice the
potatoes as thinly as possible. Layer them in the prepared
pan in haphazard layers – don’t make them even.
Sprinkle each layer with oil, some of the herb mixture, salt,
and pepper.
Roast the potatoes for 20 minutes or until
they are crusty on the bottom, then use a metal spatula to
turn them. You will be able to turn only as many potatoes
as the spatula will hold, and the layers will break up. That’s
OK.
Continue roasting the potatoes for another 20 to 30 minutes,
turning them several more times, or until the potatoes are
cooked through, golden brown, and crusty on top. Serve.
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Serves 8
Made with what is essentially a pancake
batter, clafoutis are not terribly sweet and can include all
kinds of fruits. This one uses ripe pears, though cooking
apples work well too. We’ve made this in beautiful baking
dishes, in cast iron skillets, and in not-so-nice cake pans.
It’s always a hit. The dish will puff and then deflate
a little. Sprinkle it with confectioners’ sugar.
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4 large eggs
1 cup whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1 1/4 cups flour
1 cup sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
6 ripe Anjou or Bosc pears, peeled, halved, cored, and thinly sliced
Confectioners’ sugar (for sprinkling)
| Set the oven at 350 degrees.
Butter a deep 9-by-13-inch baking dish or another dish with
a 3 1/2-quart capacity.
Beat the eggs in a large bowl with an
electric mixer for 1 minute. Add the milk, cream, and vanilla.
Beat 1 minute more.
In a medium bowl, stir together the flour,
sugar, baking powder, and salt. Gradually add the flour mixture
to the liquid, beating just until they are thoroughly incorporated.
Arrange the pears in a pattern in the
bottom of the baking dish. Pour the batter on top.
Bake the clafoutis in the center of the
oven for 60 to 65 minutes or until it is puffed, the edges
are browned, and the mixture is set in the middle.
Sprinkle with confectioners’ sugar
and serve warm.
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