Tomatoes and peppers will soon be in season and available at your local farmers market or! Here are two chef Kamala Gamble’s favorite ways to use the first tomatoes and peppers of the season.
Roast tomatoes by baking them at 400 degrees until they start to collapse and caramelize. Mince garlic and serranos. Saute onions until slightly transparent. Add garlic and serranos and cook 1 minute more. Puree the roasted tomatoes. Add puree to sauteed mixture and continue to cook down until deep colored and thick, about 20 minutes. Add chicken broth and reduce for 20 minutes more. Remove from heat and season with salt and pepper.
Poblano Cream Sauce 2 � poblano peppers 5 cloves � garlic 1/4 cup � heavy cream 2 cups �sour cream
Roast the poblanos, either over an open flame or under a broiler, or fry them. You’ll want the poblano to turn bright green if you’re frying them. Under the broiler and over an open flame you’ll want browning and blackening. Your goal is to get the skin to separate and to deepen the flavors without burning. Peel and remove the stem and seeds. Blend peppers and garlic together and add a little water if necessary. Strain. Heat saucepan over high heat and add enough oil to coat the pan. Add poblano mixture all at once. Stir constantly until the color deepens and the mixture to thicken. Add cream and stir constantly until sauce starts to thicken (about five minutes). Remove from heat and add sour cream. Blend well. Season with salt.
Roasted Tomato Cheese Enchiladas 10-12 � white corn tortillas 1 lb. �Monterey jack cheese, shredded Roasted Tomato Sauce
Place tortillas in the microwave between two sheets of damp paper towels for a minute or less or until soft enough to roll without breaking. Pour just tomato sauce into a casserole pan to coat the bottom. Place about 1/4 cup cheese in each tortilla and roll up. Roll as many as will fit in your pan. Pour the remaining sauce over the top of the enchiladas and sprinkle with cheese. Bake at 350 degrees until bubbly and golden brown on top.
Chicken Enchiladas with Poblano Sauce 2 lbs. �chicken breast 10-12 � white corn tortillas 1 lb. �Monterey jack cheese, shredded Poblano Cream Sauce Poach chicken breast, cool and shred and coat in sauce. Continue as in the above recipe, substituting chicken for the cheese in the filling and poblano sauce for the tomato sauce.
