Vegetarian Southwest: Santa Fe Vegetarian Harvest Platter

[Guest guest]

This recipe is consists of four recipes. I've put them all together into

one and then will post the three sub recipes separately in the next post.

 

Kathleen

 

* Exported from MasterCook *

 

Santa Fe Vegetarian Harvest Platter

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 77

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Fruits

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***GRILLED VEGETABLES***

1 large onion

1 ear sweet corn -- cooked

1 acorn squash -- partially roasted

1 potato -- cleaned and cooked

2 New Mexican green chiles -- split and seeded

Balsamic vinegar

Olive oil

Salt and pepper -- to taste

4 flour tortillas

***HEIRLOOM BEANS***

2 cups variety of dried beans

1 onion -- chopped

4 cloves garlic -- minced

1 jalapeno -- seeded and diced

***ROASTED TOMATO SALSA***

4 plum tomatoes

1 serrano chile -- minced

1 red onion

diced into 1/4-inch cubes

2 cloves garlic -- finely diced

Salt and pepper -- to taste

2 tablespoons vegetable oil

1 teaspoon ground cumin -- toasted

1 teaspoon lime juice

2 tablespoons chopped cilantro

1/8 cup dark beer

***TREE FRUIT TAMALES***

1 apple -- peeled and cored

and diced into 1/4-inch pieces

1 pear peeled and cored

and diced into 1/4-inch pieces

2 tablespoons butter

1 teaspoon cinnamon

Salt -- to taste

1/4 cup vegetable shortening

1 cup masa harina

1/4 teaspoon baking powder

1/2 cup warm water

1 pinch salt

Corn husks or plastic wrap

 

Full title: Santa Fe Vegetarian Harvest Platter with Grilled Vegetables,

Heirloom Beans, Roasted Tomato Salsa, and Tree Fruit Tamales

 

From Chef Kelly Rogers, La Casa Sena Restaurant and Cantina, Santa Fe, New

Mexico

 

Serves 4

 

GRILLED VEGETABLES: Heat a grill.

 

Making sure not to cut into the bottom connecting part of the onion, make

deep incisions to separate it into four barely connected quarters. Cut the

corn, squash, and potato into 4 equal pieces each. Toss the vegetables,

including the chiles, in a splash of balsamic vinegar, olive oil, and salt

and pepper.

 

Grill until char marks appear on the surfaces of the vegetables. When

taking them off the grill, lay them out without stacking them and let cool

on a sheet pan.

 

HEIRLOOM BEANS: Soak the beans in water overnight. Drain, add fresh water

just to cover. Add onion, garlic, and jalapeno and bring to a boil. Cover

and simmer until beans are soft.

 

ROASTED TOMATO SALSA: Preheat oven to 400 degrees. Toss tomatoes, serrano

chile, onion, garlic, salt, and pepper in oil and roast for 20 to 30

minutes until vegetables are soft and browned. Cool, dice tomatoes, and

toss vegetables with cumin, lime juice, cilantro, and beer.

 

TREE FRUIT TAMALES: Saute the apple and pear in butter for about 5

minutes. Add cinnamon and salt to taste. (The tamale fruit filling will

cook more when steamed in the masa.)

 

Whip the shortening until fluffy. Add masa harina, baking powder, water,

and salt. Blend with a large spoon, mixing the masa until it is soft and

pliable. Spread the masa mixture 1/4-inch thick on the centers of the corn

husks, or plastic wrap, in a 3 x 4-inch area. Spoon about 1 tablespoon of

the fruit filling onto the center of the masa. Fold each husk or piece of

plastic over the masa and close both ends to seal the tamale. Wrap the

tamales together in a wet cloth and place the package in a sealed steamer

for 1 hour If you don't have a steamer, wrap the towel in foil and bake the

package in a preheated 350-degree oven for hour.

 

To serve, grill a flour tortilla and place it on a plate. Top with the

Heirloom Beans. Spoon the Roasted Tomato Salsa over the beans. Arrange

the vegetables around the plate and drizzle with balsamic vinegar and olive

oil. Place the steamed Tree Fruit Tamale on top with the husk peeled

back. Repeat for each serving.

 

Author's note: The chef says this dish is very symbolic of a fall harvest

in New Mexico. It is a seasonal dish with all the color one can

imagine. However, if you make this out of season, just substitute whatever

fresh vegetables are available for " harvest vegetables. "

 

 

 

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