Thursday, August 25, 2011
It's that time of year again - Hatch chile pepper season! It's a pretty big deal where I'm from but if you don't hail from the Southwest United States then you may be in the dark as to this pepper's attraction. Sweet, spicy, and slightly smoky, Hatch chiles come from, well, Hatch, New Mexico and they are usually found in stores, roasted and canned. But once a year, here in Austin, you can get them fresh and whole, unroasted or roasted. I picked up a bag of roasted mild Hatch chiles at the store this week and hatched a plan.
Hatch Chile con Queso Cornmeal Scones
makes 8 scones
1 1/2 cups self-rising flour
1 cup yellow cornmeal
1 Hatch chile, roasted and diced (or about 1/2 of the canned variety, all liquid drained)
1 cup colby cheese, shredded
1/4 teaspoon salt
1 cup cream
Oil or butter to grease the skillet or baking dish
Heat oven to 425 degrees. Measure out flour and cornmeal and add them to a large bowl. Add the chile, cheese and salt and toss with clean hands to combine. In a small bowl, gently beat the egg and cream together until combined. Slowly add the wet ingredients to the flour mixture, just until mixture is moist. Knead the mixture until it comes together, making a soft dough, about 1 minute. (Note - I was able to knead it in my mixing bowl but if your bowl is not big enough, turn it out onto a lightly floured surface to knead).
Shape the dough in a round shape, slightly smaller than the pan or skillet you'll be baking it in. Cut the dough into 8 triangles, like this:
Bake on the middle rack of your oven for about 15 to 20 minutes or until golden brown around the edges. Allow to cool slightly before serving.
I made these to serve alongside a light salad of butter lettuce, pear, strawberry, and Gorgonzola dressed with a balsamic vinaigrette but I think they would also make a great addition to any brunch buffet or could be served as a savory breakfast pastry. The whole family loved them!
Monday, August 1, 2011
1 sheet prepared puff pastry, thawed per directions on box
1 cups washed fresh mixed veggies (we used broccoli and carrots)
1/2 small red onion, roughly chopped
2 tbsp cream cheese
1/4 cup shredded cheddar cheese
Salt and pepper to taste
1 egg yolk plus 1 teaspoon water, beaten
Allow the puff pastry to thaw per the manufacturer's instructions. In your food processor, add mixed veggies and red onion and pulse until finely chopped. Dump into a bowl and fold in the cream cheese and cheddar cheese. Add salt and pepper to taste.
Heat your oven to 350 degrees and prepare a cookie sheet with a sheet of parchment paper. Lay out your puff pastry and cut into four equal squares.
Scoop a heaping spoonful of the veggie mix in one half of the dough and fold the other half over, creating a triangle shape. Seal the dough by pressing along the sides with your fingertips. Turn the corners towards the center of the croissant.
Once all the croissants are formed, brush each with the egg yolk and water mixture and place the cookie sheet in the oven. Bake for about 20 - 30 minutes or until golden brown.
Carefully remove the cookie sheet from the oven and place on a rack to cool. Serve with a salad for a light summer supper!