Strange Fruit - Chayote (Thursday 12/03/09)

I brought several recipe books with me that I enjoyed back in my land-lubber days. Too bad for me. Not only has cooking been different in my galley versus my kitchen, but some of the local produce is alien to me. I have tried cooking with local varieties of fruits and veggies and have done away with recipes that call for ingredients like endive and arugula... cause I’ve got news... what may be found in gourmet stores in Mazatlan and Puerta Vallerta for a pretty penny will NOT be found on the Baja for any amount of money.

This beauty is a squash-like, pear-shaped, gourd-type vegetable that has a slightly sweet flavor. The chayote... that’s what this is called here in Mexico. I tried a creamy soup recipe with this that turned out pretty tasty. Here’s what I did:

Ingredients:

• 3 chayotes
• 2 Tablespoons butter
• 1 Tablespoon olive oil
• 3 scallions or green onions
• 3 cloves garlic, minced
• 1 California pepper, chopped
• 2 Tablespoons cilantro, chopped
• 2 cups water
• 2 boxes Media Crema
• Garlic salt to taste

I steamed three chayotes in my pressure cooker for 10 minutes. After they cooled, I skinned them and removed the pit and set aside. In the pressure cooker, I gently sauteed in the scallions, garlic and pepper in the butter and olive oil over moderately low heat, stirring until softened, about 3 minutes. I added the steamed, quartered chayotes, salt, and 1 tablespoon of chopped cilantro. I cooked over moderately low heat, stirring for 2 minutes. I added water and pressure cooked for 10 minutes, using quick release method. I added two boxes of Media Crema (or mix of ½ n ½ and heavy cream). I stirred in remaining tablespoon cilantro and pureed the concoction into a creamy soup. Seasoned with salt or garlic salt and... Tasty!