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All the things I did with chiles/peppers this year

From Out of the frying pan . . . by Patrick Barber

November 3, 2009

I explored a variety of preservation methods for chiles this year. I didn’t set out to do this, but once I got started, I guess I got a little obsessed. Here are all the things I did with chiles and sweet peppers.

-- I got about 30 pounds of New Mexico-type green chiles from Westwind Gardens at the PSU Farmers Market. They roast the chiles at the market in a gas-fired rotating drum roaster. These chiles speak to my childhood flavor memories. I make them into a traditional New Mexico-style preparation, also called green chile. We freeze a lot every year. We buy them freshly roasted, then peel/seed/chop and freeze. For a lot more about green chile/s, including a recipe, see my recent post on my blog, Letter from Hen Waller.

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It’s a Whole New Cookbook

From Out of the frying pan . . . by Patrick Barber

October 28, 2009

A lot of my cookbooks share one attribute: A wrinkled, crumb-impacted page that they will fall open to when set on the counter. That’s the recipe I love the most from that particular book. I am constantly surprised at how few recipes I generally cook from one book, even books that I adore. I find a few that I like, and stick with them. But surely there are others that are worthy, yes?

This week, whenever I cook, I’m aiming to cook a new-to-me recipe from an oft-used cookbook. Monday was Frijoles Negros con Chochoyotes from Diana Kennedy’s The Art of Mexican Cooking. Yesterday I baked scones to take to a board meeting; I let my King Arthur Flour Co All-Purpose Baking Cookbook fall open to the usual cheddar-scallion scone recipe, then flipped back and forth among the scones and decided on Curry-Ginger Scones.

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