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August 2008
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At farmers markets, the summer season is winding down. Best bets are still okra, peas, beans and squash. There are a few local, late-summer-crop tomatoes. Also dwindling supplies of peaches, cucumbers, onions, watermelon, cantaloupe, red new potatoes and Asian pears. Photo by Juan Garcia/Staff Photographer
Preheat oven to 350 F. In a medium pot, melt 1/2 tablespoon butter. Add 1/2 cup finely chopped onion and 1 minced clove of garlic, and saute till onions are soft. Add 1 cup rice and 1 1/2 cups chicken broth; cook rice according to package directions, adjusting the amount of broth depending on the type of rice used. Turn off heat and remove pot from stove. Add 2 roasted Hatch chiles, diced. Add 1/2 cup sour cream and 1 cup shredded cheddar cheese. Stir until incorporated. Pour into an oven-proof casserole. Top with 1/2 cup shredded cheddar cheese and a dash of paprika for garnish. Bake 10 to 15 minutes, or until cheese is melted. Makes 4 servings. Do not invite the food police to eat this. SOURCE: Adapted from Delish (http://delishfood.wordpress.com) |
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