Vegetables - Alan's Cookbook

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Pimientos de Padrón The name merely means “peppers from Padrón”. If you can find them, these are one of the most delightful party treats ever. Pimientos de Padrón Olive oil Sea salt These peppers are a special variety hailing from the town of Padrón, Spain. Delightfully mild and sweet, with a perfect amount of light heat on the average, it is well to remember that • they get hotter as the season progresses • they get hotter as they sit in the fridge • they get hotter as they get larger • about 1%, of them are quite hot, just to keep you on your toes • all the rest of them are amazing A pound of peppers will feed a dozen people, and satisfy about three. Bring about 1/4” of oil in a large pan to bubbling heat. Wash the peppers and dry them with a towel to prevent splatter. Put enough in the pan each batch that all the peppers in the pan are level and touch the oil. Cook over high heat, turning and stirring them, until the peppers are all singed, with blisters over much of their surface and a black spot here and there. Remove from heat with a slotted spoon to a paper towel, and start the next batch. Sprinkle the ones just done with a liberal amount of coarsely grated sea salt. To eat them, take one by the stem, bite off the pepper, and discard the stem. Cooking time: 10 minutes - 88 -
Creamed jalapeños Jalapeños have a reputation as a very hot pepper, but this recipe tames them quite nicely. You end up with a delicious creamy treat with just the right amount of heat. Fresh jalapeños Chicken broth Oil or butter Flour Cream or crème fraiche Salt and pepper Optional Corn tortillas The average person will eat 3 or more peppers at a sitting, when made this way. Wash, destem and deseed the jalapeños. Cut them into halves or quarters lengthwise. Either wear rubber gloves to do this, or go now and scrub your hands really thoroughly with soap before you get a chance to thoughtlessly swab jalapeño juice in your eye. Place the peppers in a soup pan with just enough broth to cover them. Bring to a simmer and cook gently for about 15 to 20 minutes, until they’re no longer bright green. Make a roux (page 25), about 1 pat of butter’s worth for every 5 peppers. Strain the broth into the roux to make a thick sauce. Add cream to make a nice pepper flavored bechamel (page 26). Stir in the peppers until they’re nicely coated, and serve. A nice accompaniment is tortillas that have been rolled up and steamed in the oven. Serves 1 per 4 peppers Cooking time: 30 minutes - 89 -
Page 1 and 2: Vegetables a chapter from Alan’s
Page 3 and 4: Eggplant Properly made, eggplant is
Page 5 and 6: Mixed Vegetables It’s easy to for
Page 7 and 8: Green beans I serve these more ofte
Page 9 and 10: Spinach and pears A pleasant variat
Page 11 and 12: Vegetable kabobs Excellent served w
Page 13 and 14: Sweet potato mash A wonderful varia
Page 15 and 16: Fried baby potatoes with rosemary A
Page 17: Roasted peppers Knowing how to roas
Page 21 and 22: Steamed artichokes The classic way
Page 23 and 24: Butternut squash This Afghan recipe
Page 25 and 26: Yellow beets and tomatoes, with ric
Page 27 and 28: Broccoli or cauliflower with brie s

Vegetables - Alan's Cookbook

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