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A Trio of Pancakes-March 2011

(Our most popular request)

Buttermilk

3          Cups All-Purpose Flour

4          teaspoons Baking Soda

½         teaspoon Salt

1          Tablespoon Sugar

4          Eggs

4          Cups Buttermilk

½         Cup Melted Butter

Sift dry ingredients in a mixing bowl.  Beat together eggs, buttermilk, and butter.  Add dry ingredients to wet ingredients.  Stir together, don’t over mix.  (more…)

FEBRUARY 2011

Salsa Verde Cruda (Roasted Tomatillo- Serrano Salsa)

Yields:  2 ½ cups

1 pound (10-12) medium tomatillos, husked and rinsed

2-3 fresh Serranos

2 large garlic cloves, unpeeled

1 small white onion, minced

¼ cup loosely packed, roughly chopped cilantro

Salt, about 1 generous teaspoon

Sugar, about 1 teaspoon (more…)

FEBRUARY 2011

Huevos Rancheros (HR “Ranch Eggs”)

Serves 4-8

8 eggs

2 tablespoons butter

4 corn tortillas

4 flour tortillas, warm (recipe follows)

1 cup Red Chile Sauce (Ranchero Salsa, recipe follows)

½ cup Green Tomatillo Sauce (Salsa Verde, recipe follows)

1 cup grated Monterey Jack and Cheddar cheese

4 tablespoons sour cream

4 sprigs of Cilantro

2 cups of Black Beans (recipe follows) (more…)

January, 2011

2 Cups quinoa

2 Tablespoons walnut oil

1 Teaspoon achiote (optional)

1 Quart approximately of chicken stock or vegetable stock

2 Butternut squash, ¼” cubed

2 Tablespoons walnut oil

2 Shallots, minced                                                                                                                                  -Click Image to Enlarge

2 Garlic cloves, minced

2 Tablespoons real maple syrup

¼ Cup apple honey vinegar

2 Tablespoons currants

2 Tablespoons dried cranberries

2 Tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds

2 Tablespoons toasted pine nuts or pistachios

2 Scallions, very thinly sliced

1 Tablespoon chives, very thinly sliced

1 Tablespoon chopped mint

Salt and Pepper

Walnut or corn oil (if needed)

Pour walnut oil into 12” skillet, heat and add quinoa slowly.  Shake and stir until all kernels are toasted, add optional achiote and stock.  Simmer 20-30 minutes until quinoa is tender.  Try to dry out quinoa on stove without over-cooking.  Otherwise drain well.  Meanwhile, place walnut oil in another 12” skillet-add diced squash.  Cook slowly, tossing and turning often until almost tender.  Add shallots and garlic.  Toss. Add vinegar and maple syrup.  Toss.  Remove from heat.  Cool.

Place quinoa and squash in mixing bowl.  Add remaining ingredients.  Adjust taste with more oil or vinegar.