From November 8th 2008 Show: "Chestnuts: For the holidays and more"

Gesztenye Puré
(Hungarian Chestnut Purée) - adapted from a Steve Raichlen recipe

Squiggly strands of chestnut purée support 'clouds' of whipped cream. Straightforward and delicious for dessert or with late afternoon tea or coffee.

Roast or boil as many chestnuts as there are hands to peel them. Place the peeled nutmeats in a saucepan with sugar, vanilla and water to cover well. Cook for 30 minutes. Purée the nutmeats to a smooth cream. Add rum, brandy, orange liqueur or other preferred flavor with enough of the cooking liquid to make a paste that is wet enough to pipe but dry enough to hold its shape. Or go to Cooks Shop Here and purchase chestnut puree, then beat it with rum and confectioner's sugar to the same consistency as above.

Force the paste through a ricer (shown) or pipe with a star tip to form strands loosely piled on a serving dish. Pipe rosettes of whipped cream over all or dollop loosely-whipped cream on the strands.

Serve with black, strong coffee or tea or the after-dinner liqueur of your choice.

Serves as few or as many as the chestnuts you peeled allows

From November 1st 2008 Show: "Day of the Dead"

Nieve de Aguacate
(Avocado Ice) -
adapted from a Zarela Martinez recipe

While this preparation may seem odd, when you remember that an avocado is a fruit then it makes perfect sense. Equally delicious for Day of the Dead or Super Bowl parties, as both occur during avocado season.

2 ripe avocados,
   peeled & pip removed
2 cups whole milk
3/4 cup simple syrup
1/8 cup lime juice (to taste),
       fresh-squeezed

Process the avocado pulp & milk in a blender until creamy. Stir in the syrup and juice, adding more if necessary (to taste). Freeze according to your machine's manufacturer's instructions or in your refrigerator freezer compartment, whisking after 60 minutes.

Relax to a proper eating consistency before serving.

Yield: Between a pint and a quart

From September 6th 2008 Show: "Succotash & Santa Fe Farmers' Market"

My Chicken Succotash - James Villas, Stews, Bogs, and Burgoos,
William Morrow Cookbooks, 1997

2 cups fresh or frozen lima beans
5 slices bacon
2 medium-size onions, finely chopped
1 1/2 cups shredded cooked chicken
2 1/2 cups milk
Salt & freshly ground pepper to taste
Tabasco sauce to taste
2 cups fresh or frozen (and thawed) corn kernels
1/2 cup heavy cream

Place the lima beans in a saucepan with enough salted water to cover. Bring to a boil, reduce the heat to moderate, cover, cook for 10 minutes, and drain.

Meanwhile, fry the bacon over moderately high heat in a large, deep skillet till crisp, drain on paper towels, crumble, and set aside. Drain off all but 2 tablespoons of fat from the skillet, add the onions, and stir till softened. Add the lima beans, chicken, milk, salt and pepper, and Tabasco, stir, and simmer till the milk is reduced, about 10 minutes. Add the corn and cream, stir, return to a simmer, and cook till the mixture has thickened but is not dry, watching carefully. Sprinkle on the reserved bacon and stir.

Makes 4 - 6 servings

From August 23rd 2008 Show: "Tomato Contest Report & Tomatillos"

Chipotle Tomatillo Salsa - Mark Miller, Great Salsa Book, Ten Speed Press 1994

1 pound tomatillos (about 15), blackened and roughly chopped
1 large clove roasted garlic
1/2 teaspoon sugar
1/2 teaspoon salt
4 chipotle chiles en adobo
2 tablespoons adobo sauce
1/3 chopped fresh cilantro

Place the tomatillos, garlic, sugar, and salt in a food processor or blender. Blend until mostly puréed. Add the chipotles, adobo sauce, and cilantro leaves and blend briefly, leaving the salsa just a little textured.

Variation: Add more chipotles for a more picante salsa.
Serving suggestions: With red meat or pork
Yield: About 2 cups

Tomatillo-Chipotle Sauce - Bobby Flay, Bold American Food, Warner Books 1994

A spoonful of this tart and fiery sauce with its smoky aftertaste gives grilled salmon a new twist.

6 medium  tomatillos, husked
2 garlic cloves, peeled
1/2 medium red onion, peeled and quartered
1 1/2 tablespoons olive oil
1 canned chipotle
1/4 cup cilantro  leaves
1 1/2 teaspoons honey
Salt and freshly ground pepper

1. Preheat oven to 350° F.

2. Rub the tomatillos, garlic, and onion with the olive oil, place on a baking sheet, and roast for 20 minutes, or until the tomatillos are soft but still green.

3. In a blender or processor, puree the roasted vegetables with the chipotles, cilantro, honey, and salt and pepper to taste. May be prepared up to 1 day in advance, covered, and refrigerated.
Bring to room temperature before serving.

Makes 1 cup