When you're a jet.

Continuing with the series of posts from musical theater listening quiz parties, we have the Poblano potatoes au gratin. This recipe was for "West Side Story", where I hosted a Puerto Rican inspired (or at the very least, Mexican) Thanksgiving. I couldn't imagine a more symbolic holiday for immigrants, and the fact that Gourmet (may it rest in peace) already planned it made that much easier to pull off.

We'll get to the rest of the menu eventually, but these potatoes were off the chain. I know that I put too many potatoes in and used some milk to make up for this, but they still managed to turn out. Friends who are "bad at cooking": Take note.

I had a gas stove in the apartment on Diamond street, so roasting the poblano peppers was easy. I know that there were pepper-ashes all over the stove for at least a week, but it was fun and fairly easy to do. When I discover a method to use with my electric oven, I'll be sure to pass it along.

This recipe was also another reason I love my mandoline slicer. Few things make me happier than a thinly-sliced vegetable. Invest in one as soon as humanly possible.

Finally, roasting the peppers, using the mandoline, and building the gratin are great technique builders. The recipe is fairly easy, but the dish looks and tastes impressive.

Poblano Potatoes Au Gratin

Serves 8

From Gourmet: In Mexican cuisine, rajas refers to thin strips of roasted chiles. Although they commonly spice up everything from stews to tamales, rajas are best when adding a kick to creamy dishes. Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin

• 1 1/2 pounds fresh poblano chiles (about 5)
• 1 pound onions, cut lengthwise into 1/4-inch strips
• 1 tablespoon vegetable oil
• 3 pounds large Yukon Gold potatoes
• 1 1/2 cups heavy cream
• 3/4 cup whole milk

Roast chiles and make rajas:
Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.

When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.

Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove rajas from heat. Reserve 1/2 cup rajas for topping.

Make gratin:
Preheat oven to 400°F with rack in middle. Generously butter a 3-quart shallow baking dish.

Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top.

Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.

Cauliflower.

This is a post dedicated to cauliflower. Note there is no cheese sauce or steaming in this entry.

I took the photo above back on February 10th. It was a roasted cauliflower recipe (though this was before the broccoli recipe, it was the same idea) that went horribly, horribly wrong. The cauliflower was dry and required a great deal of salt just to make it edible. To top it off, I had burnt the rice I made to go with it.

That experience was enough for me to want to take a break from cauliflower forever. But Heidi at 101Cookbooks convinced me to give it another try.

She posted a "Simple Cauliflower Recipe", and I have to say, I am a cauliflower convert. It was flavorful and delicious--oh, and cheap! I've even broken down the prices in the ingredient list (though I did not include prices for staples like olive oil and salt). I may have made out better than most being that I was able to go the West Side Market before closing time today, but I'd guess prices would be similar at other farmer's markers. Also, keep in mind there was plenty of garlic, green onions, and Parmesan cheese left over.

It would make a great side to some roast or grilled chicken breast, despite it being great on its own. I would be curious to toss it with some pasta, too.

Pan-Toasted Cauliflower

Serves 2 to 3 as a side, 1 if you're me

1 medium head of cauliflower ($0.75)
2 Tb olive oil
1-2 cloves garlic ($0.99)
1-2 inches from a bunch of green onions ($0.49)
Zest of one lemon ($0.25)
Grated Parmesan ($0.89)

Salt

1. To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape (listen, I didn't think she was serious either. But the smaller the pieces the better. Use your hands, not your knife, to break apart the florets). Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.

2. Heat the olive oil and a heavy pinch of salt in a large skillet over medium-high heat. When hot (throw a piece of cauliflower in there at the beginning. When it begins to bubble around it, it's hot enough), add the cauliflower and stir until the florets are coated.

3. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula (No, really, wait! It's hard and you're worried they're burning, but try not to turn them too much). Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic.

4. Remove from heat and stir in the green onions, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of salt. Serve immediately.


Heidi has some great variations on this recipe here, so be sure to check them out. Also, the total cost for this recipe, with ingredients to spare, was $3.37. Let's also not forget that cauliflower is a pretty healthy option, too.

I've been having a great time exploring West Side Market, and you'll be hearing all about the fresh pasta from Ohio City Pasta soon!