Fo L

SOUTHWESTERN

page 96

is melted. Add salt and pepper to
taste. Divide into 6 bowls and
sprinkle each bowl with chopped
parsley.
Serves 6

SMOKED SALMON
QUESAD1LLA

1/4 cup mild fresh goat cheese
1/4 cup cream cheese at room
temperature
3 flour tortillas
1 poblano chili, roasted, peeled,
cored, seeded, and cut into
strips
1 red bell pepper, roasted,
peeled, cored, seeded, and cut
into strips
1 avocado, peeled, pitted, and cut
into thin slices
1/4 cup minced shallots
2 ounces smoked salmon, cut into
strips

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COCKTAIL-SIZE CHILE
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1 cup unbleached all-purpose
flour
1 teaspoon salt
1 cup beer
5 Anaheim or New Mexico green
chilies, roasted, peeled, seeded
and cut into 3/4 inch strips
4 ounces Monterey jack cheese,
cut into 3/4 by 1/2 inch pieces
and chilled
vegetable oil for frying

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In a small bowl, mix together the
goat cheese and cream cheese un-
til smooth and creamy. Spread
one third of the mixture over half
of each flour tortilla.
Divide the poblano and red bell
pepper strips evenly over the
three halves of the flour tortinns
Layer the avocado slices over the
pepper strips and top with the
chopped shallots. Divide the
salmon evenly among the tortilla
halves. Fold the tortillas over,
pressing to seal.
Heat a nonstick skillet over
medium high heat and toast the
folded tortillas until the cheese
melts and they are brown on one
side. Turn over and brown on the
other side.
Cut each quesadilla into 4
wedges and serve immediately.
Serves 6 (2 wedges each)

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In a large bowl, stir together the

flour and salt; whisk in the beer
until smooth. Allow the batter to
rest, covered, for 1 hour at room
temperature.
Wrap a chili strip around each
piece of cheese and secure with a
toothpick. If not frying immedi-
ately, refrigerate until ready to
use.
Fill a medium, heavy saucepan
with oil to a depth of one inch.
Heat to about 400 degrees. Dip
the chili-covered cheese pieces
into the batter, coating them well,
and allow the excess to drip back
into the bowl. Drop in the hot oil
and cook, turning them once, un-
til they are crisp and golden
brown, about 3 to 5 minutes. Re-
move from the hot oil with a slot-
ted utensil, drain on paper towels
and repeat to cook the remaining
rellenos. Remove the toothpicks
and serve immediately.
Note: Great for cocktail parties
Serves 20

CHILLED TOMATO SOUP
GARNISHED WITH
SHREDDED CABBAGE

4 cups chilled tomato juice
1/2 cup fresh cilantro (coriander)
leaves, minced
1 garlic clove, minced
2 green (spring) onions, finely
chopped
1 teaspoon minced jalapeno chili
1/4 teaspoon ground cumin
1/4 cup fresh lime juice
salt to taste
1 avocado, peeled, pitted and
diced
Garnish:
2 tablespoons fresh cilantro
(coriander) leaves
6 tablespoons shredded Napa
cabbage leaves

Pour the chilled tomato juice into
a large bowl and stir in the
cilantro, garlic, green onions,
jalapeno, cumin and lime juice.
Season to taste, adding salt
and more lime juice, if necessary;
stir in the avocado. Chill.
Divide the soup among six
chilled bowls. Garnish each serv-
ing with 1 teaspoon cilantro
leaves and 1 tablespoon shred-
ded Napa cabbage leaves.
Serves 6.

—4

Cooking With Olives
And Their Oils

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

live importers report that
the demand for olives has
multiplied five times over
the past five years.
This is probably due in part to
the Mediterranean Food invert-
ed pyramid diet plan, which is
touted as the plan of the '90s to
reduce cholesterol and heighten
health.
Fred Rogers, a master of one-
subject cookbooks, has cast his
eye to this majestic olive and has

0

written Olives, Cooking with
Olives and Their Oils.
His highly entertaining and in-
formative book gives the reader
tips on using and storing olives,
pitting, pressing and curing. (All
uncured olives share a common
flavor. a bitterness so intense that
anyone foolish enough to bite into
one spits it out.) Mr. Rogers also
explains the differences hi the 75
major cultivated varieties of olives.
OLIVES page 100

••■