Month: October 2009

Smoky Pork Tinga Tacos

/ Ren

Smoky pulled pork, pickled red onions, avocado and crumbled goat cheese on roasted jalapeño tortillas..

Pork Tinga Tacos

Pork Tinga Tacos (Tacos de Tinga Poblana)

For the Pickled Onions (adapted from a recipe by David Lebovitz)

3/4 cup organic white vinegar
3 tablespoons rapadura
pinch of sea salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 star aniseseed
1 clove garlic, bruised
1 large red onion, peeled, and thinly sliced into rings

Bring all ingredients except onions to a boil in a non-reactive saucepan. Reduce heat and add the onions. Simmer 30 seconds, stirring continuously.  Remove from heat and allow to cool to room temperature before transferring to the refrigerator for up to 3 months.  Pickled onions may be eaten the day they are made, but taste best after 3 days in the refrigerator.

For the Tinga Poblana (adapted from a recipe by Rick Bayless)

2/3 pound pulled pork (I’ve used yesterday’s leftover Cuban pork)
1 red potato, cut into 1/4″ dice
1 Roma tomato, cut into 1/4″ dice
1 tablespoon Mexican oregano
1 teaspoon cumin seed
1 tablespoon leaf lard or pastured butter
1 cup chicken stock
1-2 chipotle chiles en adobo, chopped, plus 1-2 tablespoons sauce
1 teaspoon Worcestershire sauce
1 tablespoon smoked chile powder (optional)
sea salt

Sauté diced potatoes and cumin seed in a tablespoon of leaf lard until soft but not browned, about 10 minutes.  Add tomatoes, chipotle en adobo and oregano and cook until tomatoes have released all their water, about 5 minutes.

Add pork, chicken stock, chile powder and Worcestershire, cover and simmer 30 minutes, stirring occasionally.  Add chicken stock as necessary to keep the pork from drying out.  Season to taste with sea salt.

To serve, place pork mixture in the center of a tortilla (steamed corn or freshly griddled flour tortillas) and dress with pickled red onions.  Add slices of fresh avocado, crumbled goat cheese and chopped cilantro.

Lechon Asado (Cuban Roast Pork)

/ Ren

Mojo-marinated, slow-roasted pork shoulder with sour orange juice, cumin, oregano and fresh peppers, served with black beans and saffron rice..

Lechon Asado (Cuban Roast Pork)

Lechón Asado (Cuban Roast Pork)

For the Mojo (Cuban Marinade, Three Guys from Miami)

8-10 garlic cloves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 teaspoon oregano
1 cup sour orange juice, or 1/2 cup orange juice plus 1/4 cup each fresh lemon and lime juice

Use a large mortar and pestle to mash all the ingredients (except orange juice) into a paste.  Transfer paste to a bowl and combine with the orange juice.  Allow to stand at room temperature for 30 minutes.

For the Pork

Marinate the pork in the mojo for 4 hours (refrigerated).  Remove the pork from the marinade and pat dry.  Heat some fat in a Dutch oven set over medium heat, then brown the pork well on all sides.  Transfer the pork to a plate and pour off all but a tablespoon or two of fat from the Dutch oven.

Toast a tablespoon of whole cumin seeds in the Dutch oven, then add a cup of chopped red onion, 3 minced garlic cloves and 1/3 cup of Cubanelle, bell and/or jalapeño  peppers and sauté until softened and fragrant.

Nestle the pork shoulder (fat side up) in the vegetables, then pour in 1 cup of chicken stock and the marinade.  Add some wedges of lemon and lime and a palm-full of chopped fresh oregano. Cover and cook in a 200 degree oven until fork tender, about 3-4 hours depending on the size of the roast.

Remove from the oven, uncover and let stand 20 minutes.

For the Rice

Cook long-grain aged basmati in chicken stock until tender, adding water-soaked saffron during the last few minutes of cooking.  Season to taste with salt & pepper and garnished with chopped parsley.

For the Beans

Soak black beans overnight in filtered water before preparing in the usual fashion.  Stir in some of the vegetables from the Dutch oven during the last 15 minutes of cooking.

To Serve

Spoon rice onto a serving plate then top with beans.  Use 2 forks to pull the pork into chunks and place alongside the rice and beans.  Spoon some of the vegetables and pan juices over the pork and serve immediately.

This slideshow requires JavaScript.

This post is part of the Food Renegade’s Fight Back Fridays!

Rustic Roast Chicken with Sweet Peppers and Sausage

/ Ren

Pastured chicken, sweet peppers, sausage, fresh herbs and garlicky croûtons. One of my personal favorites..

Rustic Roast Chicken

Rustic Roast Chicken with Sweet Peppers and Sausage

For the Bone Broth (adapted from a recipe by Thomas Keller)

5 pounds chicken parts such as necks, bones, backs, wings and feet
1 gallon cold, filtered water
1 3/4 cups carrots cut into 1-inch cubes
2 heaping cups leeks cut into 1-inch pieces (white and light green parts only)
1 1/2 cups Spanish onions cut into 1-inch pieces
1 bay leaf

Keller writes “As with all stocks, the goal is to remove impurities while extracting as much flavor and gelatin as possible from the bones, and the maximum flavor from the vegetables and aromatics.  You do this not only through gentle heat, but through gradual heat transitions as well; in other words, you don’t start with hot water, you begin with cold and bring it slowly up to heat”.

Rinse the chicken parts thoroughly under cold water to remove any remaining blood.  This helps to ensure that the resulting stock is clear, not cloudy.

Put all the bones into a large stock pot and add a gallon of cold water, just enough to cover the bones.  Slowly bring the liquid to a simmer and begin to skim as soon as the impurities rise to the top. Continue to simmer and skim until as much of the impurities have been removed as possible.

Add the vegetables and bay leaf and continue to simmer and skim for 45 minutes.  This recipes produces a lightly-flavored, gelatinous stock suitable for soups and braising.  For a stronger stock, simply continue to simmer and skim until the liquid has been reduced by 1/3 in volume.

Turn off the heat and let the stock rest 10 minutes to allow any particles left in the stock to settle to the bottom.

Ladle the finished stock through a strainer lined with a tea towel into a suitably large container, then transfer into quart jars set in a pan of ice water.  Allow to cool to room temperature before transferring to the refrigerator to keep for up to 3 days.

For the Vegetables

Split a number of sweet peppers, Spanish onion and plum tomatoes in half lengthwise and place cut side down in a skillet or on a parchment paper-lined tray.  Roast in a 375 degree oven until blistered but not blackened, about 30 minutes.  Set aside and allow to cool enough to handle, then pull the skins off the peppers and tomatoes.

Coarsely chop the vegetables with fresh basil and oregano and set aside.

For the Chicken

Split large breasts and thighs into 2-3 pieces each and season lightly with sea salt and freshly-ground pepper.  Melt a couple of tablespoonfuls of chicken fat in a heavy skillet.  Add the chicken as soon as the fat is shimmering but not smoking, and brown well on all sides.  Transfer chicken to a plate.

Cut 1-2 pieces of Italian sausage on a deep bias so that there is a lot of exposed surface area.  Brown the sausage in the same pan that you used for the chicken.

Arrange chicken and sausage in a Dutch oven containing 1 cup of bone broth as shown below.  Scatter roasted vegetables over the top, and drizzle lightly with olive oil.  Season with salt and pepper and place uncovered in a 375 oven until the chicken has finished cooking, about 15 minutes.

For the Croûtons

Steep a clove of garlic in pastured butter for a few minutes, then toss in roughly-torn pieces of bread and fry until golden brown.  Add chopped parsley and give the croûtons one more toss before setting aside.

To assemble, arrange alternating pieces of chicken and sausage on a plate and top with vegetables.  Tuck in some croûtons here and there, then drizzle all with some of the roasting juices.  Garnish with additional chopped herbs and serve immediately.

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday

Blackberry Mascarpone Pancakes

/ Ren

Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter..

Blackberry Mascarpone Pancakes

Blackberry Mascarpone Pancakes

For the Mascarpone

1 pint farm-fresh cream (not the ultra-pasteurized stuff from the grocery store)
1 teaspoon cream of tartar

Put the cream into the top of a double boiler set over shimmering (not boiling) water.  Once the cream is warm, stir in the cream of tartar and stir continuously until the cream reaches 180 degrees F as measured by a thermometer.  Immediately remove from heat and allow to cool to room temperature, stirring occasionally.  Pour into a bowl lined with cheesecloth or a clean towel, cover and allow to stand at room temperature for 24 hours.  Use within 2 days.

For the Soaked Flour

6 oz organic whole wheat pastry flour
3 oz filtered water
1 tablespoon buttermilk (can substitute whey or yoghurt)

Combine all ingredients in a glass bowl, cover loosely and allow to stand at room temperature for 24 hours.

For the Pancake Batter (informed by a ratio by Michael Ruhlman)

6 oz soaked flour
2 oz sprouted whole wheat flour
2 pastured eggs
2 oz cultured butter, melted
2 tablespoons mascarpone
1 teaspoon vanilla bean paste (substitute vanilla extract)
1 1/2 tablespoons rapadura
2 teaspoons aluminum-free baking powder
1 scant teaspoon fine sea salt
buttermilk as needed
Marion or other blackberries, halved if large

Whisk the mascarpone until fluffy, then whisk in the remaining wet ingredients.  Combine the dry ingredients together in a separate bowl, then combine with the wet ingredients.  Thin with buttermilk until thick but pour-able.

Method

Heat a comal or cast iron skillet over a little less than medium heat.  Grease lightly with butter, then place small clusters of blackberries around the pan.  Let the berries sizzle a bit, then ladle the batter over the top.  Cook until golden brown, turning once.  Serve hot from the pan with a dollop of maple butter.

kk-rfw-thumb3

This post is part of Real Food Wednesdays

Bookmark and Share

Tuesday Twister

/ Ren

Another Tuesday, another look back at what’s been twisting in the kitchen lately.  My gosh, where does the time go?

1) Black Bean Tamales Fresh corn masa spread on soaked husks and filled with cumin-fried black beans.  Served with fire-roasted tomato salsa and chile con queso..

2) Traditional Maryland Fried Chicken There’s a reason why this dish is still on the menu 130 years later!

3) Elderberry Syrup If the drug companies could patent nature, you can be sure they would be selling us barrels-full of elderberry syrup right now..

4) Kentucky Bourbon-Glazed Chicken Most popular post of the past week.  Must be the booze.

5) Lemon Poppyseed Cookies A personal favorite.  I brought these to work so as not to eat them all myself  🙂

6) Beef Heart Chili I’ve been wanting to do something with beef heart and tallow for a long time.  For me, the result was near-revelatory!

A week full of blessings.  I’m particularly grateful to some very generous friends, and very pleased to post in support of The Tuesday Twister.  Please join me as I head off to GNOWFGLINS to see what real life, real food inspiration awaits!

ps don’t forget to toss a recipe in the hat for a chance to win a great new cookbook from Thomas Keller!

Beef Heart Chili

/ Ren

I’ve been making and eating chili for a very long time now (some examples here and here), but I can honestly say that this is the most intensely-flavored, beefy–tasting pot I’ve ever had.  The secret?  Well, there are a couple.

Beef Heart Chili

Beef Heart Chili

Let’s look at the ingredients..

Chili Ingredients

its all about the ingredients

This is a fairly mild chili, but you can certainly increase the heat with jalapeño or Serrano peppers if you desire.

Clockwise from the bottom-left, we have 70% lean coarse-ground grass-fed beef, chiles Chipotle Dorado, New Mexico and Ancho, beef tallow, white onion, ripe plum tomato, Mexican Oregano, annatto seeds, cumin seed, sea salt, black pepper, long-neck garlic, coarse corn flour and freshly-ground beef heart.

Start by splitting the chiles with a scissors and removing the stems and seed clusters.  Its a good idea to wear gloves while doing this- I keep of box of recyclable medical gloves for this purpose.

Lay the split chiles out flat on a dry comal or heavy skillet along with some whole cumin seeds and toast over medium-low heat until fragrant, about 8 minutes.  Don’t let anything burn or it will be bitter.

Transfer the toasted chiles, cumin and annatto seeds to the bowl of a food processor and pulse into a semi-fine powder.  Set aside.

Melt beef tallow in a heavy skillet over medium heat until shimmering, but not smoking.  Working in batches so as not to crowd the pan, add ground beef and heart and sear until well browned.  Transfer meat to a Dutch oven, then sauté onions and garlic in the same pan.

Add the onions, garlic, oregano and diced tomato to the meat along with about 2 cups of filtered water for each 1 1/2 pounds of meat.  Reduce heat, cover and simmer stirring occasionally, about 30 minutes.

Stir in the corn flour and simmer another 15 minutes.  Adjust seasoning with salt & pepper if necessary and serve garnished with finely minced tomato, white onion and cilantro.  Offer beans and/or tortillas on the side if you wish.

Beef heart is very high in iron, riboflavin, selenium and vitamin B12 and high in niacin, phosphorus and zinc, and has an extraordinary amount of cancer-fighting CoQ10.  The appearance, texture and taste are indistinguishable from that of high-quality ground beef, except that it has a beefier flavor than hamburger.

Giveaway: Ad Hoc at Home (Hardcover)

/ Ren

Wow, what a lot great recipes for home-cooked dishes!  This has surely one of our best giveaways yet – thank you all so much for participating!

I’m pleased to announce that the winner of the Thomas Keller book is Elya (elfimka).  Congratulations, Elya!  Please email me with with shipping information and I’ll get the book out to right away.

Be sure to stop back now and again for news about the next giveaway  🙂

 

I have a copy of this book in front of me right now, and let me tell you- it rocks!

“In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust’s madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.

In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.”

OK, so here’s the deal.  Submit a recipe (use the comment area below) for a favorite home-cooked dish (preferably featuring fresh, local ingredients) and I’ll put your name in the hat for the drawing.  Pretty easy!  Submit 2 recipes and I’ll put your name in twice.  Blog, Stumble or Twitter about the giveaway and I’ll put your name in once more!

The recipe(s) that you submit don’t have to be fancy and can be just about anything, so long as its yours or one that has been handed down in your family.  The winner will be drawn at random from all qualifying entries.  I can only ship the book to a US address (sorry), but everyone is welcome to participate!

Permalink: http://ediblearia.com/2009/10/25/giveaway-ad-hoc-at-home-hardcover
Short URL: http://wp.me/pjS8J-1kp

Lemon Poppyseed Cookies

/ Ren

Sprouted flour, pastured butter, honey, fresh lemon and poppyseeds are the only ingredients you’ll need for this wholesome treat..

Lemon Poppyseed Cookies

Lemon Poppyseed Cookies

Makes about 18 cookies (adapted from a recipe by Michael Ruhlman)

3 oz raw honey
6 oz pastured butter (1 1/2 sticks), softened
9 oz sprouted flour, finely milled
zest of 2 small lemons
1 tablespoon poppyseeds
1/2 teaspoon vanilla extract (optional)

Using an electric mixer, whip together honey and softened butter until light and fluff.  Stir in the zest of 2 lemons (a micro-plane works best for producing tiny zest), poppyseeds and vanilla (if using).  With the mixer on low, slowly add the flour a little at a time until just combined.  Turn out the dough onto a piece of parchment paper and roll into a log about 2 inches in diameter.  Twist the ends and refrigerate until firm, about 30 minutes.  Using a thin-bladed knife, cut the dough into 3/8 inch-thick rounds and place on a parchment paper-lined cookie sheet.  Bake in a 350 degree oven until light golden brown, about 12-15 minutes.  Best eaten within 2 days, not that that should pose a problem for anybody 🙂

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Farmhouse Delivery Launches New Farm Membership Program

/ Ren

In an effort to create a sustainable revenue stream for local growers, Austin’s Farmhouse Delivery is launching a new seasonal farm membership.

Each bushel (available weekly or bi-weekly) will contain about 10 different types of all-local produce, including things like turnips, sweet potatoes, fennel, broccoli, greens, citrus and heirloom cauliflower, all delivered right to your door.

Running from November 2nd through December 21st, membership includes invitations to exclusive Rain Lily Farm events including demonstrations, dinners, cooking classes and more.

The deadline to sign up is October 30th, so better hurry!

Farmhouse Delivery Seasonal Bushel photo by Jody Horton, www.jodyhorton.com

Farmhouse Delivery Seasonal Bushel photo by Jody Horton, www.jodyhorton.com

Eat fresh, eat local – support your farmers!

Elderberry Syrup

/ Ren

“European elder is a plant native to Europe, Northern Africa, and Western-and Central Asia. Its flowers and berries have a long history of use in traditional European medicine. Elder berries have also been used for making preserves, wines, winter cordials, and for adding flavor and color to other wines. Native Americans used the flowers, berries, and bark of elderberry trees to treat fevers and joint pain for hundreds of years, but elderberry’s real claim to fame is as a cure for the flu. Israeli researchers have developed five formulas based on elderberry fruit that have been clinically proven to prevent and ameliorate all kinds of influenza.”  –Mountain Rose Herbs

“This syrup is especially helpful for those with colds or flu. The elderberry will assist with the healing while the added cinnamon, ginger and cloves will help the syrup to be warming and the honey adds an antibiotic and quality while also making the syrup soothing for sore throats and coughs. Take 1 tablespoon per hour during illness.  Elderberry syrup is also a wonderful preventative so you can take a few tablespoons of this syrup each day during cold and flu season to help avoid getting sick. Better yet, pour it over your pancakes and benefit from it’s health promoting properties while enjoying this special breakfast treat!”  –HerbMentor

1/4 pound dried organic elderberries (Sambucus nigra)
5 cloves
1  cinnamon stick
1 heaping tablespoon grated fresh ginger
2 cups filtered water
1 cup raw honey

Combine all ingredients except honey in a small pot.  Bring to the boil, then cover and simmer until the liquid has reduced in volume by half, about 25 minutes.  Allow to cool to room temperature, then stir in honey.  Transfer to a sterile jar and store in the refrigerator for up to 2 weeks.

Take up to 1 tablespoon per hour during illness or up to 3 tablespoons per day during cold and flu season to help avoid getting sick.

This post is part of The Food Renegade’s Fight Back Fridays

For educational purposes only.  This information has not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure, or prevent any disease.

Kentucky Bourbon-Glazed Chicken

/ Ren

Local, pastured chicken brined overnight with garlic, peppercorns and lemon peel, then slow-roasted with homemade coarse mustard, wild honey, fresh tarragon and Kentucky bourbon..

Kentucky Bourbon-Glazed Chicken

Kentucky Bourbon-Glazed Chicken

For the Brine (adapted from a sub-recipe by Thomas Keller)

8 cups filtered water
1/3 cup kosher salt
2 oz raw honey
6 bay leaves
10 unpeeled garlic cloves
1 tablespoon whole black peppercorns
1/2 bunch fresh thyme
1/2 bunch fresh parsley
2 teaspoons finely grated lemon peel
1/4 cup lemon juice

Combine all ingredients in a pot and boil for 1 minute to dissolve the salt.  Transfer to a large bowl and allow to cool to room temperature, then chill in the refrigerator for 2 hours.  Add chicken pieces to the brine and press to submerge.  Refrigerate overnight.

For the Glaze

1/4 cup homemade coarse mustard
2 tablespoons raw honey
2 tablespoons pastured butter, melted
1 1/2 oz good Kentucky bourbon
2 cloves garlic, minced
2 tablespoons white onion, minced
1 teaspoon fresh tarragon, minced
1 teaspoon fresh parsley, minced
sea salt and freshly-ground pepper

To prepare

Drain chicken and pat dry.  Lightly coat on all sides with glaze , then place in a 325 degree oven for 20 minutes.  Turn up the heat to 375 and cook another 10-15 minutes until the skin has crisped and the juices run clear.

Home canning lids coated with bisphenol A

/ Ren

Did you know that Ball, Kerr, Golden Harvest and Bernardin brand canning lids are coated with bisphenol A (BPA)?!

Bookmark Home canning lids coated with bisphenol A

Traditional Maryland Fried Chicken, Cream Gravy

/ Ren

While the exact origin of Maryland Fried Chicken isn’t known for certain, a dish by this name did show up on the menu of New York’s Grand Union Hotel as early as 1878..

Traditional Maryland Fried Chicken

Traditional Maryland Fried Chicken

Serves 2-4 depending on appetite and accompaniments

1 whole pastured frying chicken, cut up
3 cups fresh whole milk plus the juice of 1 fresh lemon

2 cups sprouted wheat flour
1 tablespoon freshly-ground pepper
1 tablespoon sea salt
1 teaspoon paprika
1/2 teaspoon each dried thyme, oregano and basil

4 oz ghee or clarified, pastured butter
1/2 small white onion, diced
1 clove garlic, minced

1 cup fresh cream
1 cup chicken stock

fresh parsley, chopped

Wash chicken and place in a non-reactive bowl.  Pour in enough milk to cover then refrigerate at least 4 hours or overnight.

Combine flour, pepper, salt, paprika and dried herbs in a bowl.  Lift a piece of chicken with one hand, let the milk run off, then place into the flour mixture.  Use the other hand to coat the chicken and place onto a plate.  Repeat until all the chicken has been lightly but thoroughly dredged.

Heat the butter in a high-walled iron skillet over medium heat to about 325-330 degrees (this is why you need a fat such as clarified butter with a high smoke-point), then carefully place the chicken in the pan, working in batches if necessary.  Don’t crowd the pan too much.  Turning as little as possible, cook until well browned on all sides.  Transfer chicken to a heat-proof dish and finish in a 275 degree oven while you make the gravy (assuming another 15 minutes or so).

Add the onion and garlic to the pan that the chicken was cooked in and fry until golden.  Scrape up the brown bits with the side of a wooden spoon, then whisk in enough of the remaining seasoned flour to form a thick paste (roux).  Stirring continuously, cook until the flour is no longer raw, about 5 minutes.  Remove from heat.

Meanwhile, heat cream and chicken stock just to the boiling point.  Whisk in roux and cook until gravy has thickened.  Season to taste with salt and pepper.

The chicken may be served with the gravy over the top or on the side, as you prefer.

This post is part of The Nourishing Gourmet’s Pennywise Thursday

Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

/ Ren

Fresh corn masa spread on soaked husks and filled with cumin-fried black beans.  Served with fire-roasted tomato salsa and chile con queso..

100_3854

Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

For the Chili con Queso

1 1/2 cups fresh whole milk
1 1/2 cups grated raw cheddar cheese
1 1/2 teaspoons pastured butter
1 jalapeño pepper, minced
1 red Fresno pepper, minced
1 tablespoon sweet dairy whey
1/2 teaspoon smoked chili powder
1 teaspoon cilantro, chopped
1 teaspoon parsley, chopped
salt and pepper

Heat butter in a heavy saucepan over medium low heat.  Add peppers and cook until softened.  Add milk and bring to a strong simmer, stirring often.  Add whey (this gives the sauce a tangy taste) and stir to combine.  Add cheese a little at a time, stirring as it melts.  Season with smoked chili powder and salt and pepper to taste.  Stir in cilantro and parsley and keep warm.

For the Tomato Sauce

2 plum tomatoes, cored and halved
1 clove garlic, minced
1/2 small white onion, diced
1-2 small green chiles, diced
pinch of non-refined sugar (optional)
salt and pepper

Roast, grill or broil tomatoes until partially black and blistered.  Allow to cool enough to handle, then sauté together with garlic, onions and chiles until most of the water has evaporated.  Add sugar if using, and season to taste with salt and pepper.  Keep warm.

For the Filling

1 cup black beans, soaked overnight
2 cups chicken stock
1/2 tablespoon cumin seeds
1 teaspoon Mexican oregano
1/2 small white onion, diced
1 small clove garlic
1 tablespoon leaf lard
salt and pepper

Cook black beans in chicken stock until tender.  Drain and set aside, reserving liquid

Sauté onion, garlic and cumin in lard until fragrant.  Add beans and mash with the back of a wooden spoon.  Add bean cooking liquid as necessary to form a thick but spreadable paste.  Adjust seasoning with salt and pepper if necessary.

For the Dough

1 1/2 cups coarse corn masa (not cornmeal)
1 1/2 cups chicken stock, warm
1/4 cup leaf lard
1/2 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder

6 8-inch enconchada-style corn husks, soaked

Whip lard until fluffy, then blend in masa, salt and baking powder.  Slowly mix in chicken stock until a moist, consistent dough is formed.

Spread dough as evenly as possible over one side of each husk, about 1/8 inch thick.  Place a large spoonful of fried bean mixture in the center of the dough.  Fold the sides of the husks so that they overlap in the center, forming a long cigar-like structure.  Fold the empty part of the husk under so that it rests against the seam.

Bundle tamales together and steam standing upright until cooked through, about 15 minutes.

To serve, ladle tomato sauce into the center of a plate, carefully unwrap the tamales and arrange around the perimeter.  Spoon chile con queso over the top, and garnish plate with bits of diced onion, red pepper and cilantro.  Drizzle hot sauce and serve immediately.

kk-rfw-thumb3

This post is part of Real Food Wednesdays

Tuesday Twister

/ Ren

Real-food blogger Wardeh is hosting her weekly Tuesday Twister Blog Carnival, the purpose of which is to share through words and pictures what we’ve had going on, twisting, in our own kitchens this past week.

The hits, the misses, all is fair game in the Tuesday Twister..

1) Pomegranate Chutney Fresh pomegranate seeds, coriander, green onions, chiles, ginger and red currant coulis. Wowza!

2) Asian Beef Noodle Soup A little bit like ramen and a little bit like Phở, this healthy, nourishing soup is made from homemade beef stock, shiitake mushrooms, buckwheat soba, fresh scallions, grass-fed beef, herbs and whole spices.  Keep eating like this & make your doctor lonely.

3) Classic Pot Roast Slow-cooked grass-fed chuck roast with mushroom pan gravy, fresh herbs and roasted winter vegetables. Ah, comfort food.

4) Sweet Potato Quesadillas Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro.  Messy, but good!

5) Orange Pomegranate Scones Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..

So, there you go!  Follow me to GNOWFGLINS to see what else’s been twisting..


Scones cooling on the back porch

Scones cooling on the back porch

Roasted Asparagus and Maitake Soup

/ Ren

Oven-roasted asparagus tips, maitake mushroom, ginger, green onions, poached duck egg and brown rice in a healing miso bone broth..

Roasted Asparagus and Maitake Soup

Roasted Asparagus and Maitake Soup

Lightly coat fresh asparagus tips and Maitake mushrooms (Hen of the Woods) with melted pastured butter. Season with freshly-cracked pepper (no salt) and roast in a 400 degree oven until the asparagus begins to caramelize and the mushrooms begin to crisp on the edges.  Set aside.

Meanwhile, cook organic short-grain brown rice in homemade chicken stock with the melted butter and juices from the roasted vegetables until just tender, about 50 minutes.

Reduce heat to medium low and add crushed garlic, minced fresh ginger, thinly sliced green onions and coarsely chopped maitake.  Stir to combine.

Carefully pour one or more duck eggs from a dish directly into the simmering soup.  Cover and cook until the eggs are set, about 7 minutes more-or-less.

Remove from heat a stir in a spoonful of miso.

Garnish with a little red pepper and some pea shoots or micro-greens and serve immediately.

Orange Pomegranate Scones

/ Ren

Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..

Orange Pomegranate Scones

Orange Pomegranate Scones

(adapted from a recipe by Mark Bittman)

1 cup sprouted wheat flour, plus more as needed (substitute good organic wheat flour if needed)
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh cream
1/2 cup fresh pomegranate seeds
1 tablespoon orange zest

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined.

Beat 2 eggs with the cream, then stir into the flour.  Fold in pomegranate seeds and orange zest.

Turn the dough onto a floured surface and knead until barely sticky (about 8-10 times).

Press the dough into a lightly greased 10-inch cast iron skillet.  Beat the remaining egg with with a scant amount of water and brush the top of the dough.

Deeply score the dough with a thin knife and optionally sprinkle with a teaspoon of coarse non-refined sugar.

Bake in a 350 degree oven until it passes the toothpick test, about 15 minutes.

Allow to cool slightly before serving with butter, honey or clotted cream.

This post is part of A Moderate Life’s  Tackling Bittman Recipe Hop!

Related Articles
  • Recipe: Classic Scones (nytimes.com)

Sweet Potato, Bacon and Goat Cheese Quesadillas

/ Ren

Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro..

Assembling Sweet Potato Quesadillas

Assembling Sweet Potato Quesadillas

Sauté diced bacon in a heavy skillet until some of the fat has rendered and it begins to brown.  Add diced sweet potatoes and continue to cook until browned and softened.

Add cumin seeds, diced red onions, diced poblano peppers and sauté until softened.  Add Mexican oregano and adjust seasoning with salt and pepper.

Lightly spread fresh tortillas with thinned mole rojo (a thick paste of Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano and a hint of chocolate).

Top tortillas with sautéed vegetables, fresh cilantro and crumbled goat cheese.  Place a second tortillas over the top and press the edges together to form a seal.

Bake in a 350 degree oven until the cheese is bubbly, about 12 minutes.

Allow to cool slightly, then cut into wedges and top with fresh diced avocado, quartered grape tomatoes, diced white onion, garlic, s&p and avocado or olive oil.

Classic Pot Roast

/ Ren

Slow-cooked grass-fed chuck roast with mushroom pan gravy, fresh herbs and roasted winter vegetables..

Classic Pot Roast with Mushroom Pan Gravy and Roasted Root Vegetables

Classic Pot Roast with Mushroom Pan Gravy and Roasted Root Vegetables

Blot roast dry with paper towels and sprinkle all surfaces with kosher salt.  Wrap loosely and refrigerate at least 4 hours or overnight.

Pre-heat a Dutch oven over medium heat and pre-heat oven to 225 degrees.

Melt 1 tablespoon pastured butter in Dutch oven.  Blot roast dry, wiping off any remaining salt and add to the pot.  Brown 5 minutes per side without moving in between.

Add 1/2 cup Burgundy or other hearty red wine, 1 small yellow onion, chopped, 1 carrot chopped, 2 cloves of garlic, chopped, a few peppercorns and a mixture of fresh herbs such as rosemary, oregano, thyme and sage.

Cover and braise for 1 1/2 hours.  Remove from oven, add 1/2 cup chopped tomatoes, turn the roast, cover and return to oven until fork-tender, about 1 1/2 – 2 hours.

Meanwhile, prepare root vegetables such as carrots, parsnips, leeks and fingerling potatoes.  Dress with melted butter, season liberally with sea salt and freshly-ground pepper and roast alongside the beef for 1 hour.

Remove the beef from the oven and transfer to a cutting board.  Cover loosely with foil and allow to rest.  Meanwhile, turn the oven up to 375 degrees and let the vegetables get well browned.

Meanwhile, strain the liquid from the Dutch oven into a clean pot.  Reduce slightly over medium heat, then thicken by whisking in a bit of roux.  Add sautéed mushrooms and a little demi-glace if you have it.  Adjust seasoning with salt & pepper if needed.

Slice roast against the grain into 1/2 inch slices and arrange on a plate.  Tuck roasted vegetables alongside and ladle mushroom gravy over the beef.  Serve with horseradish on the side if you like.

Asian Beef Noodle Soup

/ Ren

A little bit like ramen and a little bit like Phở, this healthy, nourishing soup is made from homemade beef stock, shiitake mushrooms, buckwheat soba, fresh scallions, grass-fed beef, herbs and whole spices..

Preparing Asian Beef Noodle Soup

Preparing Asian Beef Noodle Soup

Serves 2

(adapted from a recipe by Jennifer Iserloh)

4 shiitake mushroom caps
4 oz grass-fed beef  (I’m using a small muscle cut from a chuck roast)
2 garlic cloves, minced
1/2-inch piece ginger, peeled & minced
1 finely minced hot chile pepper
1/2 teaspoon star anise
1/2 teaspoon fennel seed
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon Szechuan pepper
1/2 package organic buckwheat soba
1 cup beef stock
2 cups seasonal herbs and greens (I have pea shoots, cress, cilantro and basil), coarsely chopped
1 tablespoon pastured butter
2 scallions, thinly sliced
1 tablespoon traditional fermented shoyu

Set the trimmed beef in the freezer to firm up so that it is easier to slice.

Grind the anise, fennel, cloves, cinnamon and Szechuan pepper together in a spice grinder (you’ve just made Chinese Five Spice).

Pre-heat a heavy skillet over medium heat for 15 minutes.  Add the butter, then quickly sauté the mushrooms, ginger, chiles and garlic until fragrant.  Sprinkle a little of the 5 spice over the top and stir to combine.  Unused 5 spice will keep in an airtight container for up to 6 months.

Add the broth, noodles and shoyu. Cover and cook until the noodles are tender, about 5 minutes.

Meanwhile, slice the beef across the grain as thinly as you possibly can.  As soon as the noodles are tender, drop the meat into the boiling broth and give it a swirl.  Add the fresh herbs, greens and scallions and heat until wilted, about 1 minute.  Serve immediately.

This post is part of The Food Renegade’s Fight Back Friday!

Bookmark and Share

Chili Cheese Grits

/ Ren

Tonight’s challenge was to make something nourishing, tasty and inexpensive using mostly SOLE foods (sustainable, organic, local and ethical).

These chili cheese grits, made from local grass-fed beef and stone-ground yellow grits succeed on all points, I think..

Chili Cheese Grits

Chili Cheese Grits

For the Grits

1/2 cup organic, coarse yellow grits
2 cups fresh whole milk
1/4 teaspoon organic turmeric (optional)
1/4 teaspoon organic annatto powder (optional)
1 small jalapeño, finely diced
1 tablespoon pastured butter
1 cup raw cheddar cheese, grated
1 tablespoon chopped cilantro
sea salt and freshly-ground pepper
filtered water

Slowly bring the milk to a slow boil over medium heat.  Add grits in a slow, steady stream while whisking vigorously.

Add jalapeño (and turmeric & annatto if using), reduce heat and simmer, stirring often, until grits are cooked through, about 15 minutes.

Stir in butter, cheese and cilantro.  Thin with water if necessary and season to taste with salt and pepper.

For the Chile

1/2 pound 80% lean ground beef
1 tablespoon beef tallow
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
1 small dried New Mexico or Ancho chile, stemmed, seeded and chopped
1/2 small white onion, diced
1 plum tomato, diced
1 tablespoon chile paste
1/4 cup filtered water
sea salt and freshly-ground pepper

Toast cumin seeds in tallow.  Add ground beef, dried chiles and onions and cook until browned.

Add tomatoes, oregano, chili paste and water and simmer 10 minutes.  Adjust seasoning with salt and pepper if necessary.

To serve, spoon chili into a bowl.  Make a well in the center, spoon in the grits and serve piping hot.

This post is part of The Nourishing Gourmet’s Pennywise Platter

Bookmark and Share

Pomegranate Chutney

/ Ren

Fresh pomegranate seeds, coriander, green onions, chiles, ginger and red currant coulis..

Pomegranate Chutney

Pomegranate Chutney with Salmon

For the Red Currant Coulis (adapted from saveur.com)

1 cup red currants, rinsed, stemmed and picked over
1/3 cup filtered water
1 tablespoon rapadura or other non-refined sweetener to taste
pinch of salt

Bring currants and water to a rapid boil, then reduce heat and simmer until currants begin to break apart, about 10 minutes.

Stir in salt and sugar, then mash all together with the back of a wooden spoon.  Allow to cool to room temperature before refrigerating for up to two weeks.

For the Chutney (adapted from a recipe by Sunset Magazine)

1/4 cup red currant coulis
1/4 cup thinly sliced green onions
1/2 cup fresh pomegranate seeds
1 1/2 teaspoons minced fresh ginger
2 small Serrano chiles, finely minced
1/2 teaspoon ground coriander seeds
1 1ablespoon freshly squeezed lemon juice
sea salt and and freshly-ground pepper

Combine all ingredients in a non-reactive bowl.  Add a little more coulis if too thin, a little pomegranate juice if too thick.  Season to taste with salt and pepper.

Pomegranate Chutney is high in vitamins C and B5 and contains numerous free-radical scavenging phytochemicals that may help to reduce heart disease risk factors.

Try pomegranate chutney with salmon and leafy greens for extraordinary flavor and nourishment!


kk-rfw-thumb3

This post is part of Real Food Wednesdays

La Tornade de Mardi

/ Ren

Each Tuesday, Wardeh at gnowfglins.com encourages us to share what’s been twisting in our kitchens over the past week.

Welcome to La Tornade de Mardi, the Tuesday Twister for October 13th!

1) Roasted Winter Squash Roasted winter squash with smoked bacon, poblano peppers, onions and toasted cumin seed.  These flavors were just meant to come together.

2) Avocado Black Bean Quesadillas Ridiculously inexpensive and outrageously good, I say.

3) Rib-eye Steak Far superior in taste, grass-fed beef is at its best when simply prepared using just a few ingredients.

4) Pindi Chana A traditional, healing curry of tomatoes, onions, chiles, cashews and spices fried in ghee with chickpeas, plump raisins, fresh pomegranate seeds and cilantro.  Even people who “don’t like Indian food” tend to love this dish.

5) Roasted Corn Chowder with Scallops and Bacon I got a shout out from the extraordinarily generous Top Chef Master Rick Bayless on this one.

6) Shirred Eggs with Grilled Ham, Peppers and Roasted Tomatillo Salsa Shirred duck eggs with grilled smoked ham & peppers, roasted tomatillo salsa and fried tortillas.

That’s my story, and I’m sticking to it.  Now let’s go see what our most talented neighbors have been up to!

Shirred Eggs with Grilled Ham, Peppers and Roasted Tomatillo Salsa

/ Ren

What comes to mind when you think of ham and eggs?

Shirred duck eggs with grilled smoked ham & peppers, roasted tomatillo salsa and fried tortillas..

Shirred Eggs

Shirred Eggs with Grilled Ham & Peppers, Roasted Tomatillo Salsa

For the Salsa

(adapted from a recipe by Rick Bayless)

1 pound tomatillos, husked, rinsed and halved
4 fresh serrano chiles, stemmed
1 small white onion, sliced
2-3 cloves garlic
1 teaspoon sea salt
1 teaspoon non-refined sugar (optional)
1/3 cup fresh cilantro
2 tablespoons whey (optional)
filtered water

Broil the tomatillos and chiles until cooked through and blackened in spots, about 5 minutes.  Reduce heat to 425 degree and roast onions and garlic (turning often) until well browned, about 15 minutes.

Pulse the chiles, onions and garlic until chunky and pour into a bowl.  Purée the tomatillos and cilantro and combine with the chile mixture. Add whey if using, thin with water,  season to taste with salt and add sugar if its too tart or spicy for you.

If you’re using whey, jar the salsa and allow it to stand on the counter overnight before transferring to the refrigerator for up to several weeks.  Otherwise, jar, refrigerate and use within 3 days.

For the eggs, crack 2 duck eggs (substitute chicken eggs) into a buttered ramekin.  Pour 1 tablespoon cream over the eggs and season with salt and pepper. Place the ramekin inside another larger ramekin and pour in enough hot water to come 1/2 way up the smaller ramekin.  Bake at 325 degrees until set, about 12 minutes.

Cut tortillas into thin strips then fry in a bit of oil or leaf lard.  Griddle the ham and roast the peppers. Slice the peppers on the bias.  Arrange everything on a plate as shown, and drizzle with salsa.

Vegetarian Pindi Chana

/ Ren

A traditional, healing curry of tomatoes, onions, chiles, cashews and spices fried in ghee with chickpeas, plump raisins, fresh pomegranate seeds and cilantro.

Pindi Chana

Pindi Chana

2 cups cooked chickpeas
2 plum tomatoes
1 small white onion
2-4 small green chiles
2 cloves garlic, minced
1 1/2 teaspoons freshly-grated ginger
2 tablespoons ghee or clarified butter (substitute olive oil for vegan option)
1/2 cup large black raisins
1/4 cup cashews, chopped
1/4 cup fresh pomegranate seeds
1 teaspoon crushed star anise
1/2 tablespoon turmeric
1/2 tablespoon paprika
1 teaspoon black pepper
1 teaspoon sweet cinnamon shards
1 1/2 teaspoons hulled cardamom
1 teaspoon cumin seeds
1 bay leaf
1 tablespoon minced curry leaves
1/4 cup fresh cilantro, chopped
1/2 cup filtered water

Heat ghee in a heavy skillet over medium heat.  Add onions and all of the whole spices (including bay) and sauté until onions are browned, about 5 minutes.

Stir in turmeric and paprika to form a thick paste.

Add chiles and tomatoes and continue to cook until tomatoes have released their water, about 5 minutes.

Add chickpeas, water, raisins and remaining spices and simmer 15 minutes.

Add cashews, pomegranate seeds and cilantro and stir to combine.

Serve accompanied with aged basmati rice or flat-bread.

Get Cultured! Free!

/ Ren

cover

“Born of necessity and waste-not-want not attitude, probiotic foods have nourished the human race for thousands of years and appear in one form or another in traditional cuisines cross-globally.  Fermented foods are rich in probiotics – those beneficial bacteria that keep our immune systems and digestive tracts running smoothly and healthfully.”

Get Cultured: Probiotic Foods from a Nourished Kitchen, the first of many e-books detailing tried-and-true nourishing recipes, Get Cultured details thirteen recipes from classics like pickled jalapeños and real sauerkraut to the exotic like Vietnamese preserved limes, green salsa and cortido.

Each recipe in Get Cultured focuses on nourishing pro-biotic, naturally fermented vegetables and all the recipes are dairy-free.

>>> Check it out at nourishedkitchen.com/get-cultured/

 

Keep it Simple

/ Ren

Ethically-raised cattle spend their entire lives eating quality forage, not the byproducts of industrial ethanol production.  Free from hormones, pesticides and antibiotics, traditional ranching is a sustainable, environmentally friendly practice, as is intended by God and nature.

Evidence is very strong that grass-fed, grass-finished beef is lower in total fat and calories and significantly higher in vitamin E, beta-carotene, omega-3 fatty acid and CLA’s than animals raised in concentrated animal feeding operations (CAFOs).

Far superior in taste, grass-fed beef is at its best when simply prepared using just a few ingredients..

Rib-eye Steak

Rib-eye Steak

Take a 1 1/2 inch-thick bone-in ribeye steak and season it liberally with coarse salt and freshly-ground pepper.  Drizzle it with raw olive oil and cover it with fresh rosemary, parsley and lemon slices (Steamy Kitchen).  Cover and refrigerate 4 hours or overnight, turning once or twice.

Allow steak to come to room temperature for 1 hour while pre-heating a cast iron skillet in a 500 degree oven for 15 minutes.  Take the skillet from the oven and place it on a burner over high heat.  Place the steak in the pan and allow to sear undisturbed for 30 seconds.  Turn the steak and sear for 30 seconds more.  Put the lemons and herbs on top of the steak and place the pan back into the oven for 2 minutes.  Turn the steak and cook 2 minutes more for medium-rare (Alton Brown).  Remove the steak to a cutting board, cover loosely with foil and allow to rest for 2 minutes.

Buy healthy foods directly from your farmer and fight for your right to keep traditional view and values.. be a Food Renegade!

Avocado Black Bean Quesadillas

/ Ren

Fresh whole wheat tortillas, homemade chili con queso, avocado, black beans and heirloom tomato..

Avocado Black Bean Quesadillas

Avocado Black Bean Quesadillas

For the Chile con Queso

Gather jalapeños, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh whole milk and raw cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.

Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes.  Add oregano, garlic, chili powder and milk and simmer for a few minutes.

Stirring briskly, add peppers, onions, cilantro and lots of shredded cheese.  Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce).  Add a little more milk if too thick, a little more cheese if too thin.  Season to taste with salt and pepper.

For the Filling

Mix together roughly equal parts diced white onion, avocado, cooked black beans and tomatoes.  Add the juice from half of a fresh lime, bits of diced red Fresno and poblano peppers and chopped cilantro.  Season to taste with salt and pepper.  Refrigerate at least one hour before using.

Method

Using a rubber spatula, spread a thin layer of cooled chili con queso on one side of each tortilla.  Be sure to spread all the way to the edge.

Spoon avocado mixture into the center of a tortilla and spread to within about 1/2 inch of the edge.  Top with another tortilla and press the edges together to form a seal.

Place the assembled quesadillas into a lightly-greased comal or skillet and cook in a 350 degree oven until the cheese is bubbling and the tortillas have begun to get crisp and brown on the edges.

Slide the quesadillas onto a cutting board and let stand 2-3 minutes before cutting into wedges.  Serve with pro-biotic pickled red onions on the side.

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday

Roasted Winter Squash, Locked and Loaded

/ Ren

Roasted winter squash with smoked bacon, poblano peppers, onions and toasted cumin seed..

Winter Squash, Roasted & Loaded

Winter Squash, Roasted & Loaded

Split a firm, thick-walled winter squash lengthwise through the stem.  Remove seeds and pulp, oil lightly and season with sea salt and freshly-ground black pepper.

Place the squash halves into a skillet or onto a baking sheet along with half of an onion, half of a poblano,  half of a red bell pepper and additional chunks of peeled squash and roast at 400 degrees until the peppers are blackened.

The squash halves might need more or less time depending, but don’t let them cook until they collapse.  Remove from oven and let stand 5 minutes.

Meanwhile, cook diced, thick-cut smoked bacon in a heavy skillet with a spoonful of whole cumin seeds.  Add roasted vegetables, toss in some roughly-chopped fresh cilantro and taste for salt and pepper.  Add a little vegetable or chicken stock to keep things moist.

Place roasted squash halves on a plate and fill with the vegetable mixture.  Serve with charro or black beans on the side if you like.

Tuesday Twister

/ Ren

Each Tuesday, Wardeh at gnowfglins.com encourages us to share what we’ve been up to in our kitchens over the past week.

While we’re still getting a fair amount of summer vegetables including the last of the heirloom tomatoes, its clear that fall isn’t far off;  the past week reflects that sometimes awkward transition..

1) Rosemary Chicken Liver Skewers Local, pastured chicken livers pan-fried on rosemary skewers with garlic smashed purple potatoes and mushroom & onion gravy.  I could eat this 3 times a week and be very happy.

2) Roasted Tomato and White Bean Soup with Tasso Ham Roasted San Marzano tomatoes, yellow onions, garlic and peppers with spicy Tasso ham, celery, fresh herbs and raw olive oil.  Winter yesterday, summer today 🙂

3) Pork Belly, Black Bean and Roasted Sweet Potato Tacos This was easily my favorite thing for the week.  The roasted sweet potatoes added an unexpected dimension to the beans and pork.  This one’s definitely going into the rotation.

4) Roasted Chicken Posole Soup Achiote roasted chicken, homemade chicken stock, posole corn, yellow onions, fresh chile peppers, smoked chile powder, lime and vermicelli.  Comfort food, Texican-style.

5) Chocolate Almond and Almond Shortbread Cookies Not that the chocolate cookies weren’t good, but the simple, unpretentious almond shortbread cookies were a standout.  I have a long way to go in mastering the art of sourdough bread-making, but these little diversions help build experience and confidence.

6) Classic Tuna Melt Pacific albacore, heirloom tomatoes, purple onions, celery, homemade mayonnaise and local pepper-jack cheese on toasted wild-yeast sourdough English muffins.  One of the easiest and best lunches of the season.

A rather eclectic week, I’d say.  I wonder what else has been twisting out there in twisterland?


100_3623

Prepping Roasted Tomato and White Bean Soup with Tasso Ham

Bookmark and Share

An open letter to Henry Jackson, Aramark

/ Ren
The Texas Union and slavery

Henry Jackson
Director of Dining Services, Aramark
The Texas Union
PO Box 7338
Austin TX 78713
(512) 475-6500

Dear Mr. Jackson:

As concerned students, alumni, and community members, we urge Aramark to follow the recent example set by the Compass Group North America in working with the Coalition of Immokalee Workers (CIW) to eliminate human rights violations in its tomato supply chain.

According to U.S. Senator Bernie Sanders, “the norm is a disaster, and the extreme is slavery” for tomato harvesters in Florida’s fields. The tomato picking piece rate has remained stagnant since 1980. A worker today must pick and haul roughly two and a half tons of tomatoes to earn minimum wage for a typical ten-hour day. These wages – combined with the precarious and seasonal nature of farm labor – result in workers’ sub-poverty annual earnings and create an environment where horrific forms of labor abuse flourish.

In the extreme, workers face situations of forced labor. The CIW – a Florida-based worker organization leading the movement to reform the state’s farm labor relations – has aided the Department of Justice in the successful prosecution of six modern-day slavery cases involving more than one thousand farmworkers in the past decade. Fifteen farm labor supervisors are currently serving sentences in federal prison as a result of these slavery prosecutions.

On September 25, the CIW and Compass Group North America announced sweeping changes to improve tomato harvesters’ wages and working conditions. Compass is the first major food-service provider to join Yum Brands, McDonald’s, Burger King, Subway, Whole Foods Market and Bon Appetit Management Company in partnering with the CIW to address the human rights crisis in Florida’s fields.

Now we turn to Aramark. Your company claims to “conduct business with the utmost integrity and according to the highest ethical standard… working hard to continuously improve [its] actions.” With news of the Compass agreement, Aramark can no longer claim that it meets the highest ethical standards. We expect that your company will follow suit and establish an agreement with the CIW with all due diligence to demand those same higher standards of its tomato suppliers. Until that time, however, we have no choice but to intensify our educational efforts to inform the campus and community of Aramark’s role in prolonging Florida’s harvest of shame.

Sincerely,

Members and Supporters of Fair Food Austin

Classic Tuna Melt

/ Ren

Sustainable Pacific albacore, heirloom tomatoes, purple onions, celery, homemade mayonnaise and local pepper-jack cheese on toasted wild-yeast sourdough English muffins..

Classic Tuna Melt

Classic Tuna Melt

For the Tuna Salad

1 5.3 oz can hook-and-line-caught Pacific NW albacore tuna
2 tablespoons homemade mayonnaise
1/4 cup thinly-sliced celery
1/4 cup finely-diced purple onion
1 teaspoon white balsamic vinegar
sliced heirloom tomato
fresh chives
salt & pepper
sourdough English muffins
pepper-jack cheese

Split and toast sourdough English muffins. Place slices of pepper-jack cheese on top of the muffins, then add a thick slice of ripe tomato The cheese on the bottom will prevent the tomato from making the sandwich soggy.

Mound tuna salad on top of the tomato and compact into place.  Top with additional cheese slices and bake in a 450 degree oven until the cheese is bubbly.  Top with snipped chives and serve immediately.

Chocolate Almond and Almond Shortbread Cookies

/ Ren

Raw (non-irradiated) almonds, pastured butter, organic unbleached flour, non-refined sugar, grain-sweetened chocolate, whipped egg whites and pure almond extract..

100_3696

Chocolate Almond & Almond Shortbread Cookies

 

2 oz non-refined sugar
4 oz unsalted cultured butter
6 oz unbleached organic flour
1 tsp almond extract
1 pinch of salt
1 doz whole almonds, raw

2 large egg whites
3 oz melted chocolate

For the Almond Shortbread cookies, beat the sugar, butter, salt and almond extract together until light and fluffy.   Gradually fold in the flour and mix to combine.

Roll the dough into a log using plastic wrap or parchment paper then place in the freezer until firm.

Meanwhile, blanch whole almonds in boiling water for 1 minute. Drain, cool, remove skins and chop.

Using a sharp, thin-bladed knife, slice chilled dough into 3/8″ rounds and place on a parchment paper-lined baking sheet and bake in a 350 degree oven until just done, about 15 minutes.  Allow to cool slightly.

For the Chocolate Almond cookies, follow the same basic recipe and fold in almonds, 2 whipped egg whites and 3 oz melted chocolate. Chill, slice and bake as above.

 

Roasted Chicken Posole Soup

/ Ren

Achiote roasted chicken, homemade chicken stock, posole corn, yellow onions, fresh chile peppers, smoked chile powder, lime and vermicelli.

100_3687

Roasted Chicken Posole Soup

Soak 1 1/2 cups dried posole overnight in cool, filtered water.  Drain and put into a Dutch oven with 1 quart homemade chicken stock.  Cover and simmer 2 hours, stirring occasionally.

Add 1 yellow onion, chopped, 1 clove garlic, minced, 1 large jalapeño, chopped, and a cup of mild red, yellow and orange peppers cut into varying shapes and sizes.

Add leftover roast chicken (skin removed) cut into large chunks 1 teaspoon smoked chile powder and 1 tablespoon toasted cumin seed and simmer until posole is tender, about 1 hour.  Add additional chicken stock as needed.

Add crumbled saffron and cooked and drained vermicelli and simmer another 5 minutes.

Ladle into bowls and serve with fresh lime and/or wedges of avocado.

Pollo de Campo

/ Ren

Pastured chicken brined overnight in smoked chile powder and annatto, then roasted with peppers, onions and a cilantro, lime & pumpkin seed pesto.

Made in a Dutch oven, this Pollo de Campo (camp chicken) is easy to prepare at home or on the trail..

100_3664

Pollo de Campo

For the brine

1/2 gallon filtered water
3 oz kosher salt
5 whole cloves
1/2 teaspoon sweet cinnamon shards
8 allspice berries
2 teaspoons smoked chili powder
1 tablespoon organic annatto powder
1/2 yellow onion, chopped
2 cloves garlic, minced

Bring the water to a bowl.  Stir in salt and annatto powder and stir to dissolve.  Allow to cool then add the rest of the ingredients.

For the Pesto (can be made a day ahead)

1/3 cup fresh cilantro leaves
1/3 cup fresh parsley
juice of 1 small lime
1/4 cup toasted pumpkin seeds
pinch of salt
olive oil

For the Chicken

1 3-4 pound whole pastured chicken, rinsed
1/2 yellow onion, chopped
1 poblano pepper, chopped
2 red Fresno or jalapeño peppers
1 teaspoon paprika
sea salt and cracked pepper

For the Rice

1/2 cup Bomba rice (a short-grain Spanish rice that holds 3x its weight in stock)
2 1/2 cups water + roasted chicken stock in situ
Roasted onions and peppers in situ

Method

Submerge the chicken in the brine and refrigerate overnight. Remove the chicken, pat it dry and place it on a bed of chopped onions and peppers in a Dutch oven.  Roast fro 40 minutes in a 400 degree oven.

Remove chicken from the pan and scrape the vegetable and juices into a clean pan with the rice and water.  Cook the rice 20 minutes, season to taste and hold under cover.

Meanwhile, place the chicken back into the Dutch oven and use a spoon or spatula to coat it with the cilantro pesto.  Return to oven and continue to roast until the juices run clear, about 20 minutes.

Allow the chicken to rest 10 minutes before carving and serving with the rice.

Pork Belly, Black Bean and Roasted Sweet Potato Tacos

/ Ren

Local, pastured pork belly, organic black beans, pan-roasted sweet potatoes, poblano peppers..

100_3653

Pork Belly, Black Bean and Roasted Sweet Potato Tacos

(click image to enlarge)

Makes about 4 large tacos

1/4 pound pork belly, cut into large dice
1 poblano pepper, cut into strips
1 aji mirasol or New Mexico dried chile, seeded and chopped
1 cup cooked black beans
1 large tomatillo, diced
1/4 cup bean cooking water
1 cup sweet potatoes, cut into cubes
1/2 small yellow onion, diced
1 clove garlic, minced
1 tablespoon rendered fat, if needed
1 teaspoon cumin seed
1 teaspoon Mexican oregano
1/2 teaspoon epazote
2 tablespoons fresh cilantro, coarsely chopped
freshly-made flour tortillas
sea salt and cracked pepper

Brown pork belly in a heavy skillet over medium heat.  Add additional rendered fat if needed, then add diced sweet potatoes, cumin and dried chiles and cook until browned on all sides.

Add onions, poblano peppers and garlic and cook until onions begin to brown.

Add tomatillos, oregano, epazote and just enough reserved bean cooking water to keep everything moist. Toss in the cilantro, season to taste with salt & pepper and give it one last stir before loading onto fresh tortillas straight off the comal.

I like to serve these tacos with lots of jalapeño Tabasco and Cholula hot sauce on the side.

This post is both part of the Food Renegade’s Fight Back Fridays and
the October Fest Carnival of Super Foods at Kitchen Stewardship!


Bookmark and Share

Roasted Tomato and White Bean Soup with Tasso Ham

/ Ren

Here’s a super-nourishing and frugal dish that doesn’t skimp on flavor.

Roasted San Marzano tomatoes, yellow onions, garlic and peppers with spicy Tasso ham, celery, fresh herbs and raw olive oil..

Roasted

Roasted Tomato and White Bean Soup with Tasso Ham

(click image to enlarge)

Serves 2-3 as a main dish

A specialty of Cajun cuisine, tasso ham is a spicy, peppery smoked pork butt

1 28 oz can organic San Marzano tomatoes, drained (juice reserved) OR equiv. fresh plum tomatoes
1 can organic cannellini beans, drained and rinsed, OR equiv. soaked and cooked dry white beans
8 oz tasso ham, cut into cubes
1/2 large yellow onion
1 head garlic
1/2 red bell pepper
1 large Italian grilling pepper
1/3 cup celery, diced
1 bay leaf
1 6-inch sprig rosemary
3-4 basil leaves
1 small bunch thyme
2 blades mace
1 teaspoon cumin seed
1 teaspoon caraway seed
1 teaspoon celery seed
1 teaspoon hulled cardamom
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon pastured butter
2 tablespoons extra virgin olive oil
1/2 teaspoon black pepper more-or-less
3/4 teaspoon sea salt more-or-less

Lay the tomatoes, onions, garlic and peppers on a parchment paper-lined baking sheet and roast in a 500 degree oven until browned/blistered.  Set aside to cool.

Sauté celery, tasso and whole spices with butter in a Dutch oven over medium-low heat until celery is soft and spices are fragrant, about 7 minutes.

Working in batches if necessary, squeeze garlic from their skins and pulse roasted vegetables in a food processor until slightly chunky.  Transfer to Dutch oven with celery and ham.

Stir in cooked beans, ground spices and minced fresh herbs.  Adjust consistency with reserved tomato juice and simmer uncovered for 30 minutes, stirring occasionally.

To serve, ladle soup into bowls and dress with a tablespoon of good olive oil.  Accompany with slices of toasted alternative-grain bread if that’s to your liking.

This post is both part of the Pennywise Platter Thursday at The Nourishing Gourmet and
the October Fest Carnival of Super Foods at Kitchen Stewardship!


Bookmark and Share