Re: [CH] Vegetarian Delights
ChileBuzz (chilebuzz@earthlink.net)
Sat, 22 Jan 2005 18:25:19 -0500
Enjoyed your post, Rob. The Egyptian Cheese Spread looks appealing, tho I
doubt I'd find that particular brand feta cheese. Also interested in your
Stephan Pyle story. I have Stephan Pyles Southwestern Vegetarian cookbook.
I have not cooked from it yet, but have put the recipes in MasterCook as
many look quite good, if occasionally daunting. May get around to trying
them someday. Have read comments more than once online that his recipes
have so many [read: "too" many] ingredients and/or involve complicated
prep. Well, he's a chef. LOL.
Here are a few of Pyles' condiment recipes that do not "look" all THAT
complicated. Have included related recipes where referenced, such as the
purees and the mayo. If anyone wants any other recipes from that cookbook,
just shoot me an email.
Chilebuzz
* Exported from MasterCook *
Spicy Tomato Ketchup
Recipe By :Stephan Pyles
Serving Size : 0 Preparation Time :0:00
Categories : Mustards, Aiolis, and Ketchups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dried sun-dried tomatoes (rehydrated in warm
water) -- and drained
6 pounds very ripe tomatoes -- cored & chopped
1 large onion -- chopped
2/3 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 cinnamon stick -- about 2 inches long
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
pinch of ground mace
salt to taste
In a large saucepan, cook the sun-dried tomatoes, ripe tomatoes, and onion
over medium-high heat for about 30 minutes. Remove from the heat and press
through a mesh strainer or food mill. Return to the pan, add the vinegar,
sugar, cinnamon, cayenne, allspice, cloves, mace, and salt, and simmer over
low heat until quite thick, 1 to 1 1/2- hours.
Remove the cinnamon stick, transfer the sauce to a blender, and puree until
smooth. Pass through a fine-mesh strainer. Let the mixture cool, transfer
to a sterilized glass jar with an airtight cover, and refrigerate. Keeps,
refrigerated, for up to 1 month. Sealed, keeps up to 6 months.
MAKES ABOUT 3 CUPS
Source:
""Stephan Pyles Southwestern Vegetarian," ISBN 0-609-60118-0"
Copyright:
"2000 Stephan Pyles"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 522 Calories; 1g Fat (1.7% calories
from fat); 2g Protein; 139g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 55mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0
Fat; 8 Other Carbohydrates.
NOTES : This is a recipe I first developed same fifteen years ago when I
didn't want to use bottled ketchup in a barbecue sauce that I was making.
Since then, I have used it at lunchtime in a number of my different
restaurants. If you have never tasted the difference between bottled and
fresh ketchup (especially one with a little spicy kick to it), you're in
for a real treat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chipotle Aioli
Recipe By :Stephan Pyles
Serving Size : 0 Preparation Time :0:00
Categories : Mustards, Aiolis, and Ketchups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mayonnaise -- (page 212) or store-bought
4 tablespoons roasted garlic puree -- (page 203)
1 teaspoon chipotle chile puree -- (page 206)
1 teaspoon paprika
1/2 teaspoon pure red chile powder
1/4 teaspoon cayenne
Place the mayonnaise, garlic and chile purees, paprika, chile powder, and
cayenne in a bowl and whisk to combine. Transfer to an airtight container.
Keeps, refrigerated, for up to 1 week.
MAKES ABOUT 2 CUPS
Source:
""Stephan Pyles Southwestern Vegetarian," ISBN 0-609-60118-0"
Copyright:
"2000 Stephan Pyles"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 8 Calories; trace Fat (30.4%
calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : Aioli is the classic garlic mayonnaise from the Provence region of
southern France. Here is a classic example of "France meets Mexico" when
the delicious, smoky chipotle chile enters the fray. Use this aioli on any
roasted or grilled vegetables and on any torta or sandwich from Chapter 10.
You can also spread it on a crouton and float it in a vegetable or fish
stew.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Smoked Tomato Aioli
Recipe By :Stephan Pyles
Serving Size : 0 Preparation Time :0:00
Categories : Mustards, Aiolis, and Ketchups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ripe tomatoes -- smoked and diced (page 209)
2 tahlespoons roasted garlic puree -- (page 203)
1 cup mayonnaise -- (page 212) or store-bought
1 tablespoon chipotle chile puree -- (page 206)
or tomato paste
salt to taste
In a saucepan, cook the smoked tomatoes over high heat, stirring
frequently, until reduced to a thick paste, about 15 minutes. Transfer to a
blender and puree with the roasted garlic, mayonnaise, and chipotle puree
until very smooth. Season with salt. Transfer to an airtight container.
Keeps, refrigerated, for up to 1 week.
MAKES ABOUT 3 1/2 CUPS
Source:
""Stephan Pyles Southwestern Vegetarian," ISBN 0-609-60118-0"
Copyright:
"2000 Stephan Pyles"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 207 Calories; 3g Fat (11.8% calories
from fat); 8g Protein; 46g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 89mg Sodium. Exchanges: 9 Vegetable.
NOTES : Using smoked tomatoes in this recipe as well as chipotles smoked
jalapeno chiles results in a distinctively flavored condiment. It makes a
good all-purpose dipping sauce for potato chips, tortillas, or cooked
shrimp, and it can also be used as a sandwich spread. Ideally, the tomatoes
should be smoked over hickory wood.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Mayonnaise
Recipe By :Stephan Pyles
Serving Size : 0 Preparation Time :0:00
Categories : Basic Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large egg yolks
3/4 teaspoon salt
freshly ground black pepper to taste
1 teaspoon dijon mustard
1 1/4 cups peanut or safflower oil
1/2 cup extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
In a mixing bowl, whisk together the egg yolks, salt, pepper, and mustard.
Combine the peanut and olive oils and drizzle gradually into the egg
mixture while whisking. Continue to whisk until thoroughly incorporated.
Whisk in the lemon juice and thin with 1/4 cup water, if desired.
MAKES ABOUT 2 CUPS
Source:
""Stephan Pyles Southwestern Vegetarian," ISBN 0-609-60118-0"
Copyright:
"2000 Stephan Pyles"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1077 Calories; 118g Fat (97.6%
calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 425mg
Cholesterol; 1676mg Sodium. Exchanges: 1/2 Lean Meat; 23 Fat; 0 Other
Carbohydrates.
NOTES : You can of course buy store-bought mayo, but there's a world of
difference between that and homemade. Be sure to add the oil gradually.
This recipe can be stored in the refrigerator, sealed tightly, for 4 or 5
days.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Roasted Garlic Puree
Recipe By :Stephan Pyles
Serving Size : 0 Preparation Time :0:00
Categories : Basic Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**see directions below**
Preheat the oven to 350F.
Cut each head of garlic in half and place, cut-side up, in a roasting pan.
Pour 1 teaspoon of olive oil over each half head of garlic. Sprinkle the
pan with 2 to 3 tablespoons of water, cover tightly with foil, and bake for
30 to 40 minutes.
Uncover the pan and continue baking for 5 to 7 minutes longer, until the
garlic is golden brown. Remove the garlic from the pan and let it cool.
Squeeze the softened garlic into a blender and discard the skin. Add just
enough olive oil to make pureeing possible.
Alternatively, peel individual cloves from 1 or more heads of garlic with a
paring knife. Place the cloves on a baking sheet or in a roasting pan. Pour
1/2 to 1 tablespoon of olive oil over each head of cloves and toss to coat
thoroughly. Sprinkle with water, cover with foil, and roast in the oven at
350F. for 30 minutes. Remove the foil and roast for 5 to 7 minutes longer,
until brown.
3 HEADS OF GARLIC YIELDS ABOUT 1/3 CUP OF PUREE
Source:
""Stephan Pyles Southwestern Vegetarian," ISBN 0-609-60118-0"
Copyright:
"2000 Stephan Pyles"
Yield:
"1/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Nutr. Assoc. : 0
* Exported from MasterCook *
Pureeing Dried Chiles
Recipe By :Stephan Pyles
Serving Size : 0 Preparation Time :0:00
Categories : Basic Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**see directions below**
Wash and thoroughly dry the chiles. Cut off the stems and slit open the
chiles with a knife to remove the seeds.
Heat the oven to 450F. Place the chiles in a single layer on a baking sheet
and roast for 1 minute. Alternatively, dry-roast the chiles over high heat
in a dry skillet until they puff up, about 30 seconds to 2 minutes,
depending on the heat of the skillet.
Transfer the roasted chiles to a bowl, cover with warm water, and keep the
chiles submerged with a plate or other heavy object for 30 minutes to
rehydrate.
Strain the chiles, reserving the liquid, and place them in a blender. Puree
the chiles, adding just enough of the soaking liquid to make pureeing
possible; you should have a thick paste. The puree can be passed through a
medium- or fine-mesh strainer at this point, or strained with the sauce or
final product.
Source:
""Stephan Pyles Southwestern Vegetarian," ISBN 0-609-60118-0"
Copyright:
"2000 Stephan Pyles"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Nutr. Assoc. : 0
* Exported from MasterCook *
Preparing The Smoker
Recipe By :Stephan Pyles
Serving Size : 0 Preparation Time :0:00
Categories : Basic Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**see directions below**
Smoking, like grilling, is one of the oldest cooking methods and was a
means of preserving food long before the advent of refrigeration. Now it is
used most often to add flavor to meats, poultry, and fish dishes, as well
as other ingredients, such as vegetables. In the nineteenth century,
large-scale smoking was brought to Texas by German immigrants who
introduced smokehouses for sausage making. The practice has been an
important part of the Texas culinary tradition and culture ever since. I
started to experiment with smoking vegetables in the early 1980s and began
a trend that is now widespread. I like to think this is my legacy not only
to Texas cuisine, but to a far broader audience as well.
Home smokers are available from specialty hardware stores and mail-order
sources; they are relatively inexpensive, so they are well worth the
investment. It is also possible to adapt a barbecue grill, as described
below. The method of smoking is as follows:
Soak 6 to 8 chunks of aromatic hardwood, such as hickory, mesquite, or
apple, in water for 20 minutes. Place a pan of water in the bottom of the
smoker. Build a fire in the smoker with hardwood lump charcoal, charcoal
briquettes, or kindling and an electric starter (see Preparing the Grill,
opposite, for notes on charcoal and starter). Let the charcoal burn down
until it is covered by a uniform, whitish-gray ash, 20 to 30 minutes.
Spread out the coals. Add the soaked hardwood chunks and let them smoke for
5 minutes. Place the ingredients to be smoked on the grill over the water
pan and cover with the top of the smoker. Stoke the fire every 30 minutes,
adding more charcoal and soaked wood chunks as necessary.
You can also adapt a standard barbecue grill by placing a pan of water in
the bottom beneath the coals, sealing all but one of the vents in the lid,
and following the method described above.
As a general guide, smoking at a temperature of 250F., tomatoes will take
about 20 minutes and chiles, bell peppers, and onions will take 20 to 25
minutes.
Source:
""Stephan Pyles Southwestern Vegetarian," ISBN 0-609-60118-0"
Copyright:
"2000 Stephan Pyles"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Nutr. Assoc. : 0