Comfort Food for a Cold

January27

My friend Laura (honourary sister) is an amazing cook.  Yesterday, she posted on FB that she was cooking for her husband because he had a bad cold.  She sent me the links to what she was preparing.  My goodness recipe use has changed…. when I was little everything that was prepared was made from memory or from a hand-written recipe card.  My Mom had the Madame Benoit Cookbook and that was about it.  When I was married in the 80s a cookbook collection was a must: I started with the Joy of Cooking, then the Best of Bridge Series and then by the time I decided to purge I had two complete Time Life Series that had a dozen volumes each.  Currently on my shelves are cookbooks by Canadian Health experts Anne Lindsey and Bonnie Stern. Jamie Oliver’s Italy, another entitled The Food of Italy-a journey for food lovers, The Soup Bible and a wonderful new one Eat Well from Williams-Sonoma.

But as is my style, I digress… Here are the links to her Mexican treats for her ailing husband:  Chiles Rellenos and Sopa de Limachile-relleno

If the chilies pictured here had a crumbling of a “feta” type cheese on top, they would resemble the most amazing Chiles Relleno in the world!  These are consumed at a little place called La Lomita on Isla Mujeres, Mexico.  Here’s their version entitled Ophelia’s Chiles Releno.

Ophelia’s Chiles Poblanos Rellenos (Stuffed Chiles)
Yield: 4 servings    Heat Scale: Mild to Medium
Tomato sauce:
4 roma tomatoes, chopped

2 small onions, chopped
1 clove garlic, chopped
2 tablespoons olive oil
½ cup water
Salt to taste

In a pan, sauté the tomatoes, half the onion, and the garlic in 1 tablespoon of the oil for 10 minutes. When cool enough, purée the mixture in a blender with the water until smooth. Meanwhile, sauté the rest of the onion in the rest of the oil over medium heat until browned and soft. Add the purée and cook, covered, over low heat for 10 minutes to blend the flavors.

Chiles:
1 1/3 cup prepared tomato sauce
4 poblano chiles, roasted and peeled
12 ounces Mexican white melting cheese (i.e. Supremo’s Oxaca), cubed
16 toothpicks
Canola oil for deep-frying
2 cups flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 eggs, separated
2 tablespoons heavy cream, at room temperature
4 tablespoons feta cheese
2 tablespoons chopped cilantro

Slice off and reserve the caps of the poblano chiles. Carefully seed and rinse the chiles, keeping them whole. Stuff each chile with the cheese and secure the caps with at least 4 toothpicks each. In a deep pan or wok, heat oil (enough to cover chiles halfway) to 350 degrees F.

While the oil heats, mix the flour, salt and pepper into a shallow bowl. In a separate small bowl whisk the egg whites until frothy. Add the yolks to the whites and whisk until blended.

Just before frying, dip each pepper into the egg and then the flour, covering completely. Lightly shake the pod to remove the excess flour, and carefully return to the egg mixture. Use a spoon to cover the pepper with egg once again, and then return to the flour mixture for a second coating. Shake gently to remove any excess. (This “double dipping” will ensure that the flour sticks and provides an extra crispy coating.)

Using tongs, gently place the pepper in the hot oil. Take care, as it will splatter. Cook for 3 to 5 minutes or until browned. Turn the pepper once and cook 3-5 minutes more, until browned. Take care not to overcook or the cheese will escape. Drain the cooked peppers on a rack over paper towels for a minute.

To serve, ladle 1/3 cup prepared tomato sauce on a plate and place a chile on top. Garnish with ½ tablespoon heavy cream, 1 tablespoon feta and ½ tablespoon chopped cilantro.LaLomita

I have to get on with my day so I’ll leave Sopa de Lima for another time.


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3 Comments to

“Comfort Food for a Cold”

  1. Avatar January 27th, 2010 at 9:09 am Laura Says:

    Lovin’ the blog Kath. Sorry no photos from last night’s dinner. Was mostly afraid I couldn’t take a shot that missed all the mess I had made. It was defininely a messy experience but the Rellenos tasted fantastic. There were no poblano peppers in town (I called all over) so I had to make them with Anaheims. Not as spicy…but very tasty. The next time I see Poblanos anywhere I am buying out the store!


  2. Avatar March 28th, 2011 at 11:55 am Rous Jasso Says:

    Hey, Ofelia is my mother in low :)
    and yes, she is the best :)


  3. Avatar March 28th, 2011 at 11:57 am kath Says:

    Wow-honoured to meet you. I LOVE the food at La Lomita. Are all the recipes used there Ofelia’s?


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