Food and Friendship

Santa Barbara

cool as a cucumber, hot as a chile

by

Joan’s sister Jeri knows her way around the kitchen. She’s co-author of their family cookbook, La Cucina Marinello, and an accomplished cook in her own right. As the eldest daughter, she often lovingly retrieves cherished family recipes from her childhood memories.  But Jeri’s delicious creations don’t stop at the Italian shores.  She loves to experiment with all types of dishes and the recipes below are just two examples of what she’s been cooking up during covid.

The cucumber Greek yogurt soup was created out of necessity as a record heat wave descended on southern Oregon, where Jeri lives. The chile rellenos recipe is a simplified version for us novices trying to re-create some of the restaurant food we’ve been missing for way too long.

Thanks, Jeri!


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Cucumber Greek Yogurt Soup
Serves: 4
 
A light and refreshing soup or smoothie on a hot summer's day! Garnish the soup with any or all of the following: chopped cucumber, parsley, basil, or slivered almonds. (The Israeli version of this consists of just combining the yogurt, cucumber, and possibly chives or mint for garnish - not as much of a soup but the same cool comfort.)
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small white onion, diced
  • 1 tablespoon lemon juice
  • 4 cups English or Persian cucumbers with skin, thinly sliced, plus ¼ cup finely chopped for garnish, optional
  • 2 small zucchini, peeled and thinly sliced
  • 2 – 3 cups vegetable broth, or chicken broth
  • ½ teaspoon kosher or pink Himalayan salt
  • ¼ teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • ¼ - ½ cup chopped fresh Italian parsley or fresh basil, plus more for garnish. (Dill, rosemary, tarragon, coriander, are a few more herbs to consider.)
  • ½ - 1 cup whole or low-fat Greek yogurt
  • Slivered almonds for garnish, optional
Instructions
  1. In a large saucepan, heat oil over medium heat.
  2. Add the onions and sauté until soft, about 3 to 4 minutes.
  3. Add the garlic and sauté for 1 to 2 minutes longer until fragrant.
  4. Add the lemon juice and cook for 1 additional minute.
  5. Add the cucumber and zucchini slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat, partially cover and gently simmer for 6 to 8 minutes, or until the cucumbers and zucchini are softened; stirring occasionally.
  6. Turn off the heat. Stir the parsley and the yogurt into the mixture.
  7. Using an immersion blender (or regular blender), blend on low speed until smooth. (Use caution when pureeing hot liquids.)
  8. Serve the soup warm or refrigerate and serve it chilled.
  9. Just before serving, ladle soup into individual bowls, garnish with the finely chopped cucumber, parsley, slivered almonds, and a pinch of cayenne pepper, if desired.
  10. NOTE: This recipe can also be served as a smoothie by simply adjusting consistency with additional broth and pureeing to your desired consistency. Serve cold with a lemon twist.


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Chile Relleno Casserole
 
Jeri says, "I absolutely love Chili Rellenos. It is my go to order at my favorite Mexican restaurant. Well, life in Coronavirusville has put a stop to eating out, so I created a casserole in order to eliminate the frying of the individual rellenos. It is quick and easy to make and I like that a lot!"
Ingredients
  • 3 cups Mexican style blend cheese, divided
  • 2 large eggs
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup half and half
  • 6 Anaheim peppers, roasted, peeled, and split in half
  • 1 (8-ounce) can enchilada or tomato sauce, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. Sprinkle ½ the cheese onto the bottom of a lightly greased 1 ½-quart baking dish.
  3. Layer roasted peppers in a single layer over the cheese.
  4. In a medium mixing bowl, blend together the eggs, flour, baking powder, and half and half with an immersion blender (or regular blender) until smooth.
  5. Pour the mixture over the top of the cheese mixture.
  6. Add the remaining cheese.
  7. Top with enchilada sauce or tomato sauce, optional
  8. Bake uncovered until set, 25-35 minutes
  9. Cool 15 minutes before cutting.
  10. Serve with guacamole, salsa, and tortilla chips. Add refried beans and or rice for full dinner..
  11. Variations:
  12. * Add 1 pound shredded chicken or 1 pound browned ground beef for complete entrée.
  13. * Substitute 1 ½ cups shredded Monterey Jack and 1 ½ cups shredded sharp cheddar cheese, mixed together in place of the Mexican blend.