I Love Poblanos
Posted by David | Filed under blog
I’m a pretty balanced eater (I like to believe) and don’t really have many favorite foods, or too many dislikes either. With the rarest of exceptions, I am happy with most any home-cooked meal. However, I do have a short lists of food items that I feel make the world a better place. One of them is pine nuts, which I consider nature’s gift to humanity. Another one is poblano peppers.
Poblanos are so right for so many reasons. Whenever I find myself in a Mexican restaurant, chile rellenos are usually the first thing I seek out. Poblanos have the wonderful flavor of bell peppers, but also have the spicy kick necessary to make things more interesting. They can make a dish.
So whilst browsing through the vegetarian section of Gourmet Today, I almost stopped on the recipe for chile rellenos. But not too far off I also saw this recipe for “Poblano Tortilla Gratin”, and its easier prep-time swayed my vote. I cheated in a few areas. I roasted my peppers after I sliced them (which seemed to work out just fine, and let me avoid peeling), and the cheese distribution was lazily done, as I have a bad habit of breezing through recipe instructions. But on the whole things turned out just fine, and my lunch today finishes up the tasty leftovers.
One note to the general public: cut the baking time for the tortillas in half, otherwise you will wonder when you purchased blue corn tortillas from the store, and how they burnt so quickly.
When last we left you, I teased a new feature/series/focus for the website related to a new cookery book of almost mythic girth. A thousand-page testament to food on paper that we would not only use in exercise by simply picking up, but also something that we would be cooking from. And I’m here to tell you a little bit more about that.
