Hatch Chile Clafoutis with Hatch Aioli

Hatch Chile Clafoutis with Hatch Aioli:

This is an original recipe that I created for a recipe contest.

The filling is delicious.
 The first layer of Batter creates a bottom Crepe and the Cheese melts into
the Batter on the Top Layer.

Preheat the oven to 350 degrees.
Prepare a 10" fluted Quiche Pan or Pie Plate by spraying it with a nonstick vegetable spray.

Red Bell Pepper and Onion.

Roasted Hatch Green Chiles. You could also use Roasted Poblano Chiles.

The filling with the Chiles added.

Hatch Aioli:
Make this after the Chile filling has been prepared.

1 C Mayonnaise
1 Clove Garlic, minced
1/4 C finely chopped Mild Roasted Hatch Chiles ( there will be 1/4 C available from the filling)
1 tsp Lime Juice
1/4 tsp Garlic Powder
1 TBS Olive Oil
1 tsp Grated Lime zest

Blend the first 5 ingredients in a food processor
Slowly drizzle the Oil in and continue to process
Add Lime zest and pulse to incorporate

 Clafoutis:
1 TBS Vegetable Oil
1 TBS Butter
1/2 C Chopped Onion
1/2 C Diced Red Pepper
1 Pound of Sliced Mushrooms
1 C roughly chopped Mild Hatch Green Chiles (Roasted, Peeled, Seeded, Rinsed, Squeezed Dry) about 5 Chiles.
1 1/3 C Milk
3/4 C Flour
3 Egg Whites
1 Egg
1/4 tsp salt
1/2 C Grated Parmesan Cheese
Sliced thin Strips of Hatch Jack Cheese, enough to cover the Clafoutis in a single layer

Filling preparation:
Heat Oil and Butter in a skillet
Add Onion
Red Pepper
Saute on medium high heat until softened
Add Hatch Chiles and Mushrooms and continue to cook for 5 minutes, until the mushrooms are tender and the liquid has reduced.
Set aside
Reserve 1 C for the Aioli.

Begin preparing the batter:
In a Stand Mixer with a Whisk Attachment:
Mix on medium high speed for 1 - 2 minutes:
Milk
Flour
Egg Whites
Egg
Salt

Pour 1 C of the batter in the prepared dish
forming a thin layer.
Leave remaining batter in the mixer.
Bake at 350  degrees for 10 minutes
Remove from the oven

Transfer the pan to a Sheet Pan for the next step.

Spoon the remaining Chile Mixture over the crust, sprinkle with Parmesan Cheese and cover with strips of Hatch Jack Cheese.

Beat remaining batter in the mixer to combine again and pour over the Clafoutis.

Bake at 350 degrees for 45 minutes, until puffed and browned.

Cool before serving
Serve with Hatch Aioli

Whisking the Batter.

This is the bottom crust that has the consistency of a Crepe.
It turned out perfectly.

This is the filling including the Mushrooms.

The filling is sprinkled with Grated Parmesan Cheese and topped with thin
slices of Pepper Jack Cheese.

Pepper Jack Cheese.

Pour the remaining Batter over the Cheese.

The final Clafoutis after Baking.
The Aroma in the Kitchen was incredible.

Enjoy!
Peace in the Kitchen!

Green Chile and Egg Casserole

This is a great Brunch Casserole.

Green Chile and Egg Casserole:

1- 9"X13" casserole dish, buttered
350 degrees

10 Eggs
1/2 C Flour
1 tsp Baking Powder
1/2 tsp Salt
4 C Shredded Monterey Jack Cheese
2 C Cottage Cheese
2 - 7oz. cans of Diced Green Chiles or  4 - 4oz. cans ( whichever you can find)

In a medium bowl, beat the eggs with an electric mixer for about 3 minutes
Combine:
Flour
Baking Powder
Salt
gradually add this to the Eggs and mix well
Fold in the Green Chiles and both of the Cheeses.

Pour into the casserole dish
Bake for 40 minutes

Enjoy!
Peace in the Kitchen!

Asparagus and Hard Boiled Egg Casserole

It's Asparagus season.......

8 Hard Boiled Eggs ( I have resorted to buying them already boiled and peeled) , Sliced
2 pounds of Asparagus , steamed  ( place in a saute pan , cover with water, bring to a boil, cook for 5 minutes, run under cold water and cut into 1" pieces.
1- 26oz. can Cream of Mushroom Soup, undiluted
1 7oz. can of Mushroom Pieces and Stems
1 sleeve of Crushed Ritz Crackers , crushed
3 C Shredded Swiss Cheese ( I use French Comte Cheese) or whatever I have available
1 stick of Butter, softened

Prepare the hard boiled eggs:
Place eggs in a saucepan just big enough to hold them in the bottom.
Cover with cold water
Bring to a boil uncovered, immediately remove from heat, cover and let stand for 10 minutes.
Remove from water, cool them in the pot with cold water.
Peel and Slice them.

Butter a 4 QT. Casserole Dish with 1/2 the Butter
Layer the Casserole Dish:
1/2 of the Asparagus
1/2 of the Soup
1/2 of the Mushrooms
1/2 of the Egg Slices
1C of the Cheese
1/2 of the Crackers
REPEAT

Melt the remaining butter and drizzle over the Crackers
Bake covered at 350 degrees for 25 minutes.

Remove the cover, sprinkle with remaining Cup of Cheese and Bake and additional 5 minutes.

Enjoy!
Peace in the Kitchen!

Onion and Potato Omelette / Frittata

There are many recipes for Omelettes and Frittatas.
This is one of my favorites!

2 TBS Olive Oli
1 Large Potato, diced finely
1 Large Yellow Onion, thinly sliced
1 Green Bell Pepper, thinly sliced
Salt and Pepper
4 Eggs, beaten
Parsley, chopped

Heat Olive Oil in a skillet ( non stick is recommended)
Add Potato and sauté on low heat for 5 minutes.
Add Onion and Green Pepper, continue to simmer for 10 minutes until tender.
Season to taste with Salt and Pepper.
Add the Eggs and stir to combine all ingredients.
Cook for 10 minutes, until the eggs are set.
Place the pan under a broiler to finish cooking the top.

Turn out onto a serving plate and cut into wedges.
Garnish with chopped Parsley.

Enjoy!
Peace in the Kitchen!

German Mennonite Apple Cake with a Raisin Pecan Topping

Here's another great recipe from one of my vintage Mennonite Church Cookbooks from 1983.

2 Eggs
2 C Flour
2 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Vanilla
1 C Vegetable Oil
1 C Brown Sugar
3/4 C Sugar
1 C Chopped Pecans
4 C thinly sliced Apples

Mix ingredients in a large bowl, except the Apples and the Pecans.
Mix well, the batter will be quite thick.
Fold in the Apples and Pecans with a wooden spoon or a spatula.

Spread the batter in a well buttered 9"X13" baking dish.
Bake at 350 degrees for 45 minutes
Serve with the following topping.

Mix together with an electric mixer:
2 TBS Butter melted
4 tsp Cinnamon
1 C Brown Sugar
4 tsp Flour
1 C Chopped Pecans
1/2 C Raisins
Spread evenly over the cake and place under a broiler until bubbling.

Enjoy!
Peace in the Kitchen!

There's a Hippy in the Kitchen ....... words of wisdom !

Now is the time to have a good breakfast ,continue to tend to our gardens, mind our manners, courageously embrace compassion, nurture the heart and begin the next phase of the transformation of life!

Provencal Cream of Asparagus Soup ....... ( no milk or cream)

1 Pound of Asparagus ( about 18 spears), trim woody ends, peel, steam until tender.
2 TBS Butter
1 Large Onion
2 Large Potatoes
2 C Broth, Vegetarian Chicken ( I use a bulk powder) or regular Chicken Broth for non Vegetarians.
Salt
Pepper
1 TBS Fresh Tarragon, chopped

Cut Asparagus into 2" pieces
Peel and Cube the Potatoes
Chop the Onion

Saute the Onion in the Butter for 5 minutes.
Add Potatoes
Continue cooking 2 minutes
Add Asparagus
Continue cooking 1 minute
Add Broth and Tarragon and bring to a boil.

Reduce heat, cover and simmer 10 minutes.

Puree the soup in the pot with an immersion blender (a stick blender) until smooth. You can also use a regular blender, just remember that it has to be done in small batches when the soup is hot.

Season to taste with Salt and Pepper.

Enjoy!
Peace in the Kitchen!