Recipes from The One-Block Feast by Margo True and the Staff of Sunset Magazine

8/6/2019 Recipes from The One-Block Feast by Margo True and the Staff of Sunset Magazine

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The Fall Recipes 143

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The One-Block Feast142

and cook, stirring often, until browned and softened,

5 to 6 minutes. Add the tomatoes and garlic and cook,

stirring, until fragrant, 1 minute. Stir in the beans and

salt. Pour in just enough water to cover the beans.

2. Cover the pot, place in the oven, and bake for

30 minutes. Stir the ragot, return the pot to the

oven, uncovered, and cook for another 30 minutes to

blend the flavors and reduce and thicken the liquid.

3. Remove from the oven and stir in the rosemary. Spoon

into warmed bowls, and top each serving with a dr izzle

of oil.

PER 1-CUP SERVING 238 cal., 24% (58 cal.) from fat; 12.5 g protein;

6.4 g fat (0.9 g sat.); 33 g carbo (6.5 g fiber); 619 mg sodium; 0 mg chol.

HOW TO COOK DRIED BEANS

In general, 1 pound (about 21/4cups) dried beans yields

2 to 21/2pounds (about 6 cups) cooked beans.

In a large pot, combine the dried beans with water to

cover by 2 inches, cover, and bring to a boil over high heat.

Reduce the heat to a simmer and cook, occasionally skim-

ming off any foam from the surface, until the beans are just

tender, 45 minutes to 11/2hours. Add fine sea salt to taste

(1 teaspoon for every 2 cups uncooked beans is about right)

when the beans are still a little crunchy, about 15 minutes

before they have finished cooking. For the most velvety

texture, let the beans cool in their liquid. The beans can be

stored, covered, in their liquid, in the refrigerator for up to

2 days and frozen (drained) for up to 1 month.

STUFFED POBLANOS WITHRED PEPPER SAUCEWith their filling of quinoa and dried corn, these stuf fed

poblanos are both earthy and light. We used the last of

the fresh poblanos in our garden for this recipe.

MAKES 6 servings TIME about 11/2hours

2/3cup quinoa*1/4cup dried corn kernels**6 poblano chiles2 Mariachi or Carmen peppers, or red bell peppers3 cloves garlic, unpeeled1/2white onion, unpeeled1 cup shredded Gouda cheese, homemade (page 122)

or store-bought1 large egg, lightly beaten (continued)

baller or a knife. Slice the apple quarters thinly crosswise,

and slip the slices into the lemon water.

6. Cut away the core from each radicchio quarter and

separate the leaves. Slice the outer leaves in half length-

wise. Cut the grilled fennel into bite-size pieces. Drain

the apple slices. Put the radicchio, grilled fennel, apple

slices, and about three-fourths of the sliced raw fennel

stalks in a large bowl. Whisk the remaining 1 tablespoon

oil into the vinegar-salt mixture to make a vinaigrette.

Pour all but about 1 tablespoon of the vinaigrette over

the salad and toss gently to coat evenly.

7. Divide the salad among 4 to 6 plates. Top with the

remaining sliced raw fennel and the walnuts, drizzle with the

remaining vinaigrette, and garnish with the fennel fronds.

PER 2-CUP SERVING 251 cal., 68% (171 cal.) from fat; 5 g protein;

19 g fat (2 g sat.); 19 g carbo (6 g fiber); 640 mg sodium; 0 mg chol.

SCARLET EMPEROR RAGOTScarlet Emperor is a particularly pretty variety of scarlet

runner bean. The flowers are a deep lipstick pink and, in

summer, pop out all over the vinewhich itself is a grace-

ful, twirling, high-climbing plant. The bean inside the pod,

when freshly picked, is the same color the flower was; then

it quickly oxidizes to a shiny purple, then purple-black.

This ragot (a French style of stew) is simple yet incredibly

flavorful, and we ate big bowls of it by itself with bread,

or with braised greens.

MAKES 4 to 6 servings as a side dish

TIME about 11/2hours

2 tablespoons extra virgin olive oil, plus more forfinishing

12 cipollini onions, peeled and halved16 roasted tomato halves (see Slow-Roasted Tomatoes

for the Freezer, page 84)1 tablespoon minced garlic2 cups drained cooked Cannellini beans (method

follows)2 cups drained cooked Scarlet Emperor beans

(method follows)11/2teaspoons fine sea salt1 tablespoon chopped fresh rosemary

1. Preheat the oven to 350F. In a Dutch oven or other

heavy pot, heat the oil over medium heat. Add the onions


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9. To serve, spoon the warm sauce into a serving dish and

top with the hot stuf fed poblanos.

* For instructions on how to rinse homegrown quinoa to

rid it of bitterness, see page 100.

** We used corn from our summer garden that we dried

ourselves (page 84). Feel free to use fresh corn kernels,

if you like, increasing the amount to 1/2cup.

PER POBLANO WITH 1/4CUP SAUCE 286 cal., 52% (149 cal.) from fat;

10 g protein; 17 g fat (5 g sat.); 25 g carbo (4 g fiber); 548 mg sodium;

57 mg chol.

QUINOA HUARACHES WITHEGG AND PARSLEY SALAD

In Mexico, huarachesis the word for sandals and also

for the thick, oval tortilla-like cakes that resemble

them. They are usually piled with lots of delicious top-

pings, and so are these.

MAKES 6 servings TIME about 11/2hours

1 cup quinoa*

9 large eggs1/2teaspoon fine sea salt

4 tablespoons extra virgin olive oil

2 cups drained cooked Cannellini beans (see method,

page 142), warmed

2 cups Walnut Romesco (double recipe, page 138)

2 cups fresh flat-leaf parsley leaves

1 teaspoon freshly squeezed lemon juice1/4cup 1-inch-long fresh chive pieces

1. Fill a large bowl halfway with cool water. Add the

quinoa and briefly rub the grains between your palms

in the water. Drain the quinoa in a fine-mesh strainer,

transfer to a saucepan, add 2 cups water, and bring to a

boil. Reduce the heat and simmer until translucent in the

center and a white r ing appears, about 15 minutes.

2. Transfer the quinoa to a bowl and refrigerate 20 min-

utes. Meanwhile, put 6 eggs in another small saucepanand add water to cover. Bring to a boil over medium-high

heat, remove from the heat, cover, and let stand for

15 minutes. Drain the eggs and rinse with cold water until

cool. Peel the eggs and quarter lengthwise. Set aside.

3. Lightly beat the remaining 3 eggs, add to the cooled

quinoa with 1/4teaspoon of the salt, and stir to combine.

2 tablespoons finely chopped fresh oregano

1 teaspoon fine sea salt1/4cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1. Fill a large bowl halfway with cool water. Add the

quinoa and briefly rub the grains between your palms

in the water. Drain the quinoa in a fine-mesh strainer,

transfer to a saucepan, add 2 cups water, and bring to a

boil. Reduce the heat and simmer until translucent in the

center and a white r ing appears, about 15 minutes. Let

cool for a few minutes, then fluff with a fork.

2. In a small saucepan, combine the corn kernels with

water just to cover. Bring to a boil, then reduce the heat

and simmer until tender, about 2 minutes. Drain.

3. Preheat the broiler. Place the poblanos on a rimmed

baking sheet lined with aluminum foil. Broil, turning

as needed, until completely charred on all sides, 15 to20 minutes. Cover the poblanos with a kitchen towel

and let cool until they can be handled. Reduce the oven

temperature to 425F.

4. Put the red peppers, garlic, and the onion half, cut side

down, on a rimmed baking sheet lined with foil. Roast

until the peppers have blackened slightly, about 20 min-

utes. Let the vegetables cool until they can be handled.

Leave the oven set at 425F.

5. When the poblanos are cool enough to handle, peel

off and discard the skins. Cut a lengthwise slit 2 to

3 inches long on one side of each poblano, and carefully

scoop out the seeds with your fingers or a small spoon.

Put the poblanos back on the baking sheet.

6. In a bowl, mix together the quinoa, 1/2cup of the

cheese, the egg, the oregano, 1/2teaspoon of the salt, and

the corn. Carefully spoon the mixture into the poblanos,

dividing it evenly. Cover the poblanos with foil.

7. Bake the poblanos for 15 minutes. Uncover, sprinkle

with the remaining cheese, and bake until the cheese hasmelted and has begun to turn golden, about 5 minutes.

8. While the poblanos are baking, peel the roasted garlic

and onion and stem and seed the red peppers. Put them

all in a food processor; add the oil, lemon juice, and the

remaining salt; and puree until smooth. If the puree is

cool, warm it in a small saucepan over low heat.


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1 tablespoon minced garlic

1 tablespoon minced red serrano chile

11/2teaspoons fine sea salt

3 cups drained cooked Scarlet Emperor beans

(see method, page 142)

8 roasted tomato halves (see Slow-Roasted Tomatoes

for the Freezer, page 84), halved

4 to 6 large eggs1 tablespoon fresh oregano leaves

1. In a large nonstick fr ying pan, heat the oil over

medium heat. Add the onion and poblanos and cook,

stirring often, until star ting to soften, about 4 minutes.

Add the garlic, serrano chile, and 1/2teaspoon of the

salt and cook, stirr ing, until fragrant, about 1 minute.

Set aside off the heat and cover to keep warm.

2. In a small saucepan, combine the beans, 1/2cup water,

and the remaining 1 teaspoon salt over low heat and heat

just until warm. Transfer to a food processor and puree

until smooth and loose, adding more water as needed.

3. Return the fry ing pan to medium heat, pour the bean

puree over the vegetables, and heat until the mixture

begins to simmer. Scatter the tomato halves over the

beans. Use a spoon to make 4 or 6 wells, depending on

how many people you are serving, and crack an egg into

each well. Cover the pan and cook until the eggs are just

set but st ill a little runny in the center, about 5 minutes.

Sprinkle with the oregano and serve.

PER EGG WITH 1/4CUP BEANS 217 cal., 42% (93 cal.) from fat;

13 g protein; 10.5 g fat (20 g sat.); 18 g carbo (2 g fiber); 649 mg sodium;

211 mg chol.

CREAMY SCRAMBLED EGGSWITH OYSTER MUSHROOMS

This recipe is based on one by Niloufer Ichaporia King,

a wonderful Bay Area cook and the author of My Bombay

Kitchen: Traditional and Modern Parsi Home Cooking.

MAKES 4 to 6 serv ings TIME about 30 minutes

2 tablespoons unsalted butter, homemade (page 154)

or store-bought

7 ounces oyster mushrooms, stems trimmed if woody

and any large caps halved

11/2teaspoons fresh thyme leaves, minced

Fine sea salt

* We used finely milled Sonora white whole-wheat

flour, because it behaves like commercial whole-wheat

pastry flour. For the regular whole-wheat flour, we used

Expresso, a hard red winter wheat. See the Allure of

Local Wheat, page 156, for more on local flours.

PER SERVING 431 cal., 40% (172 cal.) from fat; 14 g protein; 20 g fat

(3.6 g sat.); 58 g carbo (13 g fiber); 627 mg sodium; 177 mg chol.

MEXICAN SKILLET EGGS

Our eggs seemed especially flavorful in this one-pan

dinner, fortified with pureed Scarlet Emperor beans (our

substitute for black beans, because they have a similar

starchy texture), intense oven-roasted tomatoes preserved

from summer, and our last few fresh chiles. Once we ran

out of fresh, we made it with frozen poblanos (see page

84 for a method) and dried serrano chiles (page 83).

MAKES 4 to 6 servings TIME about 30 minutes

2 tablespoons extra virgin olive oil1/2white onion, sliced

2 red or green poblano chiles, stemmed, seeded,

and sliced


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the dehydrator trays. Dehydrate until just dried, about

36 hours. Rub the dried kernels of f the ears.

Two ears will yield about 11/4cups fresh kernels or1/3cup dried kernels. Store the dried kernels in airtight

containers at room temperature for up to several months.

PER 1/4-CUP SERVING 150 cal., 12% (18 cal.) from fat; 4 g protein;

2 g fat (0 g sat.); 31 g carbo (6 g fiber); 15 mg sodium; 0 mg chol.

ROASTED POBLANOSFOR THE FREEZER

When chiles are in season, we like to roast lots of them

and stash them away in bags in the freezer. Then when we

want to make chiles rellenos, a salsa, or a stew, we just

pull out a bag. We freeze the chiles whole with the seeds,

so they can be prepped in a number of different ways.

MAKES 8 roasted chiles TIME about 45 minutes

8 poblano chiles, about 2 pounds total

1. Preheat the broiler. Put the chiles on a rimmed bak-

ing sheet lined with aluminum foil. Place in the broiler

about 4 inches from the heat source and broil, turning as

needed, until blackened all over, at least 15 minutes.

2. Remove the poblanos from the broiler, cover with a

kitchen towel, and let cool until they can be handled.

Gently pull off and discard the blackened skins. Let the

chiles cool completely, then arrange them in a single layer

in a 1-gallon resealable plastic bag. Seal the bag closed,

pressing out the air. Seal the first bag in a second bag.

3. Freeze for up to 6 months.

PER CHILE 33 cal., 45% (15 cal.) from fat; 1.7 g protein; 0.17 g fat

(0.02 g sat.); 7.8 g carbo (1.2 g fiber); 5.8 mg sodium; 0 mg chol.

SLOW-ROASTED TOMATOESFOR THE FREEZER

These slow-roasted tomatoes freeze well and add deep,

tomatoey flavor to any dish long after summer has gone.

Any variety or size of tomatoes will work, but in our

climate, tomatoes seldom get much bigger than 3 inches

in diameter. Roast tomatoes of the same size together so

they cook evenly.

MAKES 8 cups TIME about 8 hours

should be taken down when they are evenly darkened, fully

wrinkled, and leathery but still supple, 2 to 3 weeks. Put

both types in airtight containers. They will keep, stored at

room temperature, for up to several months.

TO DRY IN A DEHYDRATOR

Arrange rinsed, dr ied whole chiles in a single layer on

one or more dehydrator trays. Because poblanos are thick,you may have to invert the tray above them for the first

day to accommodate their girth. Once they have shrunk,

you can stack the trays normally. Dehydrate the serranos

until they are brittle, 1 to 2 days. The anchos should be

leathery but still supple, which will take 2 days.

DRIED CORN

We ate most of our corn fresh off the cob, but dried

some of it for use later in the year (we put it into stuffedpoblano chiles, page 142). Using a dehydrator (page 81)

is the simplest and fastest approach.

Remove the husks and silk from the ears. Cut each ear

into 2-inch lengths and set the pieces in a single layer on


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Summer Preserved 85

2. In a small bowl, mix the oil and garlic, then drizzle

over the tomatoes. Sprinkle with the salt and oregano.

3. Roast the tomatoes, switching the pans to a different

oven rack every 2 hours, until they have wrinkled and

shrunk by more than half but are still slightly moist,

6 to 8 hours. If roasting cherry tomatoes, begin checking

after 5 hours.

4. Let the tomatoes cool completely, then transfer to

a sturdy airtight container and store in the refrigerator

for up to 1 week or in the freezer for up to 5 months.

PER 1/4-CUP SERVING 54 cal., 59% (32 cal.) from fat; 1.2 g protein;

3.8 g fat (0.54 g sat.); 5.2 g carbo (1.6 g fiber); 147 mg sodium; 0 mg chol.

10 pounds tomatoes

1/2cup extra virgin olive oil

3 cloves garlic, finely chopped

2 teaspoons fine sea salt

1/4cup chopped fresh oregano

1. Preheat the oven to 250F. Core all tomatoes except

cherry tomatoes. Cut small tomatoes in half, keep cherrytomatoes whole, and cut medium and large tomatoes into

11/2-inch-thick wedges. Arrange the tomatoes, cut side

up and packed tightly together, on rimmed nonreactive or

aluminum foillined baking sheets.

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Recipes from The One-Block Feast by Margo True and the Staff of Sunset Magazine