Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Creamed jalapeños<br />
Jalapeños have a reputation as a very hot pepper, but this recipe<br />
tames them quite nicely. You end up with a delicious creamy treat<br />
with just the right amount of heat.<br />
Fresh jalapeños<br />
Chicken broth<br />
Oil or butter<br />
Flour<br />
Cream or crème fraiche<br />
Salt and pepper<br />
Optional<br />
Corn tortillas<br />
The average person will eat 3 or more peppers at<br />
a sitting, when made this way.<br />
Wash, destem and deseed the jalapeños. Cut<br />
them into halves or quarters lengthwise. Either<br />
wear rubber gloves to do this, or go now and<br />
scrub your hands really thoroughly with soap<br />
before you get a chance to thoughtlessly swab<br />
jalapeño juice in your eye.<br />
Place the peppers in a soup pan with just enough<br />
broth to cover them. Bring to a simmer and cook<br />
gently for about 15 to 20 minutes, until they’re<br />
no longer bright green.<br />
Make a roux (page 25), about 1 pat of butter’s<br />
worth for every 5 peppers. Strain the broth into<br />
the roux to make a thick sauce. Add cream to<br />
make a nice pepper flavored bechamel (page 26).<br />
Stir in the peppers until they’re nicely coated, and<br />
serve.<br />
A nice accompaniment is tortillas that have been<br />
rolled up and steamed in the oven.<br />
Serves 1 per 4 peppers<br />
Cooking time: 30 minutes<br />
- 89 -