The Santa Fe Experiment

Recently I had opportunity to travel to Albequerque and Santa Fe, New Mexico. To me it seems like the entire state smells amazing, and especially the farmer’s market that I visited in Santa Fe. The smells of sage, chili powder, piñons and fry bread wafted through the air like a savory air freshener, as I walked through sampling any and everything I could find!

When I returned it only made sense to try one of the “edible souvenirs” that I brought back with me. (Those also cost me an extra 20mins and an extra bag search at airport security.)

Posole mixes were abundant at the farmer’s market and after looking over all the choices I selected one that looked fool-proof for a gringo like me to make. Posole is a Mexican (or probably more accurately Aztec in origin) pork and hominy stew. The mix contained dried hominy and several over dried beans/seeds/legumes that I really have no idea what they were. It also came with a spice packet and recipe.

I followed the instructions exactly except for 2 things. I decided to use the slow cooker as one change to the recipe and since I have a smaller slow cooker, I only used 2.5 quarts water, figuring I could always add water. I was glad I used the slow cooker since it took longer then 3 hours on high – I actually ended up leaving on it overnight on low after the first 3 hours on high. And I never need to add the extra 1/2 quart of water.

Here is the recipes in pictures with one notation…after trimming the pork meat from the bones I tied up the bones in cheesecloth to add to the stew for flavor. Remove the bundle before serving. (click on the slide show below to enlarge)

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In full disclosure, I added a generous amount of salt and pepper to this as well as a healthy tablespoon of mild New Mexico red chile powder that I also obtained at the farmer’s market and made it through security at the airport. Without that and the fresh toppings, the stew would have been actually kinda bland. I am not experienced to know if the stew is supposed to be just a rich broth with a somewhat mellow flavor to allow the fresh toppings to shine? ( kinda like vietnamese Pho)

Or maybe I was supposed to season/brine the pork first? And perhaps even brown it first? I do know that it is common practice to add green or red chile to the stew and so I felt justified in adding some red chile to mine.

And while my version turned out pretty good – but not amazing – next time I would get even more elaborate on the fresh toppings… sliced radishes, avocado, thin sliced cabbage to name just a few more.

Here is a nice source for seeds if you want to grow your own chile peppers: https://www.sandiaseed.com/pages/about-us

 

 

Roast Chicken

Roast Chicken. That most simple and comforting food. And yet I hardly ever roast a chicken. A whole one that is. I am the only one in a house who appreciates a home-roasted, bone in chicken. Everybody else – (husband)- doesn’t want to deal with the bones.

So my “roast chicken” is usually a boneless cut (thighs, breast etc) and it is usually a “one pan plan.” And this recent one was no exception. Everything on pan, cut to similar size.

 

By adding big rough cut pieces of tomatoes, I knew the chicken would stay moister and there would almost end up being a bit of a “pan sauce” created. Just cook up some rice or pasta or steamed greens and serve in bowls.

Very easy, very comforting.

 

A Chicken in Every Pot (or Not)

No I am not stating my political views. I just couldn’t resist the play on words!

I saw one of those recipe videos on Facebook  – you know the ones where they step through the recipe in double-time and it looks super easy and successful. Well I saw one for a roasted, beer-can type chicken in a slow cooker.

Seemed simple – put some foil balls in the bottom of your slow-cooker (instead of the beer can) and pour the beer ( or water or cider or whatever liquid) in the bottom. Place a seasoned chicken on top and put the lid on – cook on high for 4-5 hours. Voila! Perfectly juicy, roasted chicken.

So I bought a chicken, pulled out my slow cooker and tried it. Here is my video (slide show):

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I left the chicken in there  about 4.5 hours and it didn’t look any different – it just looked raw! I pulled it out and took its temperature – 120 degrees!! After FOUR AND A HALF HOURS!

I considered for a quick minute about finishing it in the oven, but then I thought about how many hours it had been squished in the pot, in the FDA danger-zone, trying to reach temperature. No thanks – into the trash. What a waste.

Moral of the story: get a bigger pot or a smaller chicken – pretty sure you need to fit the chicken in spaciously but who knows sometimes, the internet is just plain wrong.

 

Easy-Fancy Potatoes

Hasselback Potatoes are the perfect blend of  “easy but looks fancy!”

What are they? Basically they are baked potatoes that have been sliced in a decorative manner. They were a Swedish invention at the “Hasselbacken Hotel” in Stockholm, where they are called “hasselbackspotatis,” back in the 1700s.

I decided to test these out as a possible Thanksgiving dish. We were always more of a baked potato family than a mashed family so a twist on the family standard seemed like a good idea. I washed and sliced some potatoes, poured melted butter and seasoning over them as the many internet recipes suggest and baked them in a high oven ( 450!!!) for 50 mins. They were easy and they look impressive, but I think next time I will slice and bake them with just a bit of oil rubbed onto the potatoes and at a slightly lower heat. I will save the butter-garlic-topping for when they come out of the oven because I noticed that garlic pieces burned unless you conscientiously tuck each one into a slice – who has time for that on thanksgiving!

Here is a look at my “test drive”

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One Pan (or Board) Plan

oneboard-plan

clockwise from top: chopped white onion, chopped green onion, salt & pepper, chopped garlic, Penzey’s lamb seasoning, raw Cauliflower “rice” (i.e. finely chopped), quartered Compari tomatoes, 2 lamb patties. not shown: crumbled Feta cheese – wouldn’t fit! 🙂

Folks around the home-cooking world are clamoring about “one pan plans” or “sheet tray dinners.” this is where all the ingredients are cooked in one pan or one sheet tray.

I am not sure my “one board plan” actually qualifies but I did only use one saute pan to cook. I simply cooked the lamb patties (season each generously with salt & pepper), flipping once, till done to my level. (medium/medium-well for lamb, for me, please) removed them from the pan and set aside under foil. Next added the white onion, garlic and lamb seasoning and saute a few minutes. Add the Cauliflower and tomatoes, stir till combined,lower heat and cover. Simmer till cauliflower is soft ( maybe 10-15 mins tops) Taste and add salt & pepper as needed. Add patties and any juice back in to warm through. Served garnished with the green onions and feta cheese.

Here is my Mediterranean “one board plan” on a plate….

lamb-patty-with-cauliflower-rice

 

Bean Practice

I had a hankering for homemade baked beans and I couldn’t remember the last time I had made them. I checked online and saw that my original baked bean posting was back in September 2010 and after that only one other posting in August 2011. (during hurricane Irene – I should really not wait so long to make baked beans!)

So here we are in 2016 with another hurricane (Matthew) pummeling the country and me working to perfect a very traditional baked bean. The last batches were not too traditional. So this time I stuck to tradition. I ended up making 3 batches (!!!) over the course of a week.

Batch 1: I used a red kidney bean – that’s the bean I had used the last couple of times – but I must have bought some extra giant size and I was out of practice in general so my husband pronounced these “ok, but not great and why are the beans so big?”

Batch 2: My mom heard I was making baked beans and was dying for some so I made a vegetarian & onion free version for her and used a smaller pink bean. I soaked them overnight but was too lazy to do the boil-in-water step but did cook them extra long in the slow-cooker . She pronounced them “delicious, but maybe they could be just a tiny bit more tender.”

Batch 3: I again used the small pink bean and soaked them overnight. This time I boiled them in fresh water for about 10 minutes before cooking them overnight in the slow cooker. I kept them vegetarian and used onion. I am dropping some off at my boss’s house. Hopefully he will pronounce them “an excellent baked bean.”

here is how we like to eat them around here…

baked-beans-supper

Cajun spiced-rubbed steak, corn bread, sliced tomatoes and traditional baked beans

 

The Recipe:

I used approx. 2 lbs (2 small bags) of small pink dried beans, soaked overnight, boiled for 10 minutes in fresh water (no salt) and drained. Place in a sprayed slow-cooker for easy clean up.

Whisk together:

1 6-ounce can of tomato paste

1 cup light brown sugar – barely (lightly) packed

1/3 cup dark molasses

1/2 tablespoon of dry mustard

1/4 cup ketchup

2 cups very hot water

1 tb of ground black pepper

1 1/2 cups small diced white onion (instead of onion this could also be 4 whole garlic cloves thrown in the slow cooker and fished out later – I tried that in one of my versions.)

Taste the mix and adjust as desired. Remember the flavors will deepen in the pot, but this is a chance to get the general “sweet and tangy-ness” right. Add this mixture to the beans in your slow cooker. Stir well. At this point I like to add 1 more cup of hot water to make sure there is enough “juice” as I cooked these on high, overnight. (or about 8-10 hours) The water level should just be “peeking” out from the beans not actually covering the beans. Use +/- water on that final cup of hot water to achieve the right level. Stir maybe twice during the cooking and scrap the sides down.

TIP: When they are done – tender, smelling good, looking good, tasting good – stir in a 1/2 cup of good quality maple syrup. (I like a dark amber from Vermont.) Add a couple pinches of salt. The syrup at the end gives the beans a warm, sweet undertone. I don’t add it in the beginning because I think the delicate flavor gets lost in all that cooking. (believe me I tried that in the first two batches.)

Patty Pan

Such a funny, odd name.  What is a “patty pan” anyway? I mean I know it’s a type of squash but that must be named after something? My husband thought maybe it was an another name for a cupcake-like thing. A quick search of the inter-webs told me that  “The name “pattypan” derives from “a pan for baking a patty”. Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould.”

I may have styled this photo just a tiny bit :)

I may have styled this photo                         …just a tiny bit 🙂

The husband was pretty close to right on this one. Yup, a wife has actually admitted in writing that her husband was right! (just this one time)

I bought a couple of Patty pan’s from the farmer’s market at the Brimfield antique show this past week, along with a variety of summer squash called “Zephyr” along with some tiny little potatoes, Cipollini onions, some beautiful tomatoes, a few tomatillos and some tasty golden raspberries. No trip to the farmer’s market is complete without some corn on the cob, so I picked some up!

And of course since I was there to shop antiques – there was a small side table purchased!

The Patty Pans are small but mighty. They can be sliced or stuffed.

patty-pan-with-cupI sliced up mine along with most of my other farmer market finds and spread them all out on sheet pan with olive oil  and spices and roasted them . This is a great way to cook them easily, all at once. Later they can be arranged on a platter for a meal, snacking or sandwiches.

 

Interested in Brimfield? it happens 3 times a year near Sturbridge Massachusetts – here’s a link for more info and here is some pictures I took….

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