Baked Chiles rellenos with cheese, oil-cured tomatoes and scallion, and squash blossoms stuffed with tomato, parmesan and crumbs with tomatillo salsa.

Monday August 17

With that title, who needs a recipe?
We wanted to do some kind of big ass fry-up of the superabundance of squash blossoms (I know, your heart bleeds for us) and we also wanted to do something different with the four poblanos we had bought on Saturday and roasted the previous night.
So a typical H&B production: found a suggestion somewhere (can't find it again) of making a bread crumb stuffing (as if for mushrooms) and then baking the buggers. Some onion sauteed in olive oil, then the chopped tomatoes, a little oregano, then the last of the bread crumbs and lots of parmesan to bind. Meanwhile Barbara grated up a mess of Colby cheese, some sun-dried tomatoes, etc. as if for the usual rellenos in batter, but we just put everything on a backing tray, with a little more oil and into the oven at the people's temperature for the people's time (in this case, half an hour). Then served with the last of the tomatillo salsa.
Pretty darn nice: the blossoms came out nice and crisp, almost crackly, and the rellenos were a welcome change.