• Green Chile, Chicken, & Cheese Tamales

    November 19, 2024 Author: Rachel
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    Recipe from Chef Helen Lampkin. Yields about 15 tamales

    Tamale Ingredients:

    • 1 3/4 c. Masa Harina Tamale flour
    • 1 1/8 c. hot water
    • 5 oz. butter shortening
    • 2 tsp. salt
    • 3/4 tsp. baking powder
    • 1/2 c. chicken stock
    • 1/2 c. green chiles, roasted, peeled, and chopped
    • 3/4 c. cooked chicken, shredded
    • 1/2 c. Monterey Jack cheese, shredded
    • Corn husks, soaked in hot water and then drained
    • Serve with red chile sauce(below), green chile sauce, and/or crema

    Red Chile Sauce Ingredients:

    • 2 TBSP canola/vegetable oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. garlic, minced
    • 1 TBSP flour or rice flour
    • 1/2 c. (2 oz.) New Mexican Red Chile Powder
    • 2 1/2 c. water or chicken stock
    • 1/2 tsp. cumin
    • Salt, to taste

    Tamale Directions:

    1. Prepare the Masa Harina Tamale Flour: In a bowl add the Masa Harina Tamale Flour; then stir in hot water until it is well combined. Yields 1 lb./2c. prepared Masa Harina Tamale Flour.
    2. Prepare Tamale Dough/Prepared Masa: In a stand mixer, whip the shortening for a few minutes until light and fluffy (2-3 minutes). Mix in baking powder and salt. Gradually mix in masa a handful at a time until all mixed in with the shortening. Slowly add the chicken stock (you may not use the full amount). Once mixed, taste for seasoning and add salt if necessary. Test to see if it’s ready by dropping a spoonful of tamale dough into a cup of water – if it floats, it’s ready. Cover and chill for 30 minutes.
    3. Prepare Fillings: Either mix the chile, chicken, and cheese together or you can leave them separate and have an assembly line to fill each tamale.
    4. Prepare Tamales: Take a soaked and drained corn husk, and add 2 TBSP of prepared masa into a rectangle shape on the wide end of the husk (about 1/4 inch thick). Top with 1 heaping TBSP of filling in the center of the spread masa. Fold one side of the husk over the masa and then fold the other side of the husk over the top of the first folded side. Fold up the bottom of the husk and tie the bottom fold/flap closed with kitchen twine.
    5. Cook Tamales: Fill the bottom of the steamer with 2 inches of water; place a layer of corn husks on the bottom of the steam rack, then layer in tamales. Top with another layer of husks. Cover with lid. Steam over low heat for 50-60 minutes. Let rest for 10 minutes. If you peel away the edge of the husk easily from the tamale, then the masa has set and is ready to eat.

    Red Chile Sauce Directions:

    • In a skillet, heat oil, and then add the onion and saute until soften (about 3 minutes). Add the garlic and saute for 1 more minutes. Stir in the flour and chile powder. Add water and whisk until smooth; then add the cumin. Bring to a boil and lower to simmer and simmer for about 15 minutes for the sauce to thicken a bit. If too thick, add a little more water/stock. Taste and season with salt.

    Green Chile, Chicken, & Cheese Tamales:

  • Cajun Salmon Bites and Boursin Tortellini

    November 17, 2024 Author: Rachel
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    Cajun salmon bites recipe from Diane Morrisey.

    Cajun Salmon Bites Ingredients:

    • 1 lb. Salmon, cut into bit size pieces (skin removed)
    • 1 TBSP olive oil
    • 2 TBSP Cajun seasoning
    • 1 lime, juiced

    Cajun Salmon Bites Directions:

    1. Preheat oven to 450F. Line a baking sheet with foil and spray with cooking spray and set aside.
    2. Combine all ingredients in a bowl, and toss to combine. Marinate for 10 minutes.
    3. After 10 minutes, add salmon bites to baking sheet, and roast for 10-15 minutes (12 was perfect for me). Alternatively you can air fry at 400 for 8-10 minutes.

    Boursin Tortellini Ingredients:

    • 9 oz. fresh tortellini, ravioli, or pasta of your choice
    • 5.2 oz. Boursin cheese
    • Pasta water, as needed

    Boursin Tortellini Directions:

    1. Cook fresh pasta according to directions. Fresh pasta cooks fast, reserve 1 c. of pasta water (if you drain the pasta).
    2. Meanwhile, in a bowl, break up the Boursin cheese into small pieces.
    3. Scoop the fresh pasta from the cooking liquid and place directly on top of the Boursin cheese and start gently tossing. Add a little pasta water at a time, then gently toss. Add pasta water until you reach your desired sauce consistency.

    Cajun Salmon Bites and Boursin Tortellini:


  • Caramels and Caramel Sauce

    November 11, 2024 Author: Rachel
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    Recipe from Chef Helen Lampkin.

    Ingredients:

    • 1 lb. brown sugar
    • 2 1/3 c. white sugar
    • 16 oz. light corn syrup
    • 1 lb. unsalted butter
    • 32 oz. heavy cream
    • 1/2 tsp. salt
    • 1 tsp. vanilla
    • Flaky sea salt, to top and to taste
    • Pepitas, optional

    Directions:

    1. Line large rimmed baking sheet with parchment paper. If using pepitas, place on the baking sheet.
    2. In a large and tall heavy cooking pot, mix sugars, corn syrup, butter, half the cream, and salt. Let the mixture come to a boil over medium/high heat, stirring every 5 minutes. As it just reaches a boil, add the remaining cream.
    3. Place a candy thermometer so that it dips down to the mixture. Continue stirring carefully.
    4. For caramel sauce, remove some of the mixture when it reaches 215-220F and place in a glass jar.
    5. For the caramels, the temperature needs to reach 240F (soft ball stage). Test readiness by removing a small amount and place in a cup of water – if you are able to roll it into a a soft ball, it is ready to remove from the heat. Remove from the heat.
    6. Stir in the vanilla and then pour immediately into the prepared baking sheet.
    7. Let cool completely.
    8. Once cool, remove from the pan and place on a large cutting board to cut into bite size pieces and sprinkle with flaky sea salt.
    9. Wrap individually and store in an airtight container.

    Caramels and Caramel Sauce:

  • Vegetarian Green Chile Sauce

    October 28, 2024 Author: Rachel
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    Recipe adapted from Rancho De Chimayo Cookbook.

    Ingredients:

    • 4 c. vegetable broth
    • 1 quart sized bag of frozen roasted green chiles, thawed and chopped
    • 3 Roma tomatoes (smoked, optional) or 1 c. canned crushed tomatoes
    • 1 TBSP onion, minced
    • 1 tsp. garlic salt, or more to taste
    • 2 TBSP cornstarch dissolved in 2 TBSP water

    Directions:

    1. Combine vegetable broth through garlic salt in a saucepan and bring to a boil over medium-high heat. Continue boiling to reduce mixture for about 15 minutes and then add the cornstarch mixture.
    2. Reduce heat to a simmer and cook for 5 to 20 minutes. The sauce should be reduced by about 1/4, thickened but quite pourable with no taste of raw cornstarch.
    3. Taste and adjust seasoning.

    Vegetarian Green Chile Sauce:

  • Spinach Ricotta Gnocchi with Gorgonzola Sauce

    October 18, 2024 Author: Rachel
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    Recipe from Chef Patrick Lane at Honeycomb Kitchen.

    Dough Ingredients:

    • 60 g. frozen spinach
    • 365 g. ricotta
    • 2 eggs
    • 3 egg yolks
    • 50 g. Parmesan cheese
    • 10 g. salt
    • 310 g. 00 flour, plus more for dusting
    • Semolina flour as needed for dusting

    Dough Directions:

    1. Thaw spinach in advance, and squeeze out excess liquid.
    2. In a food processor add the spinach and ricotta and pulse until smooth and well incorporated. In a bowl, and the spinach ricotta mixture, and whisk in the eggs, parmesan cheese, salt, and about 1/3 of the flour.
    3. Place the remaining flour on your work surface in a mound, create a crater in the center and add the ricotta mixture. Use a bench scraper to cut the flour and ricotta mixture together until it’s a shaggy dough pile.
    4. Knead the dough for about 5 minutes, until smooth. If it’s too sticky, dust it with a little bit more flour as needed.
    5. Heavily sprinkle your work surface with semolina and put the dough ball in the middle. Sprinkle the top of the dough ball with semolina and cover with a clean towel. Let rest for at least 30 minutes, or up to 4 hours.
    6. Using a cutting board or tray, gently flatten the dough until it’s approximately half an inch thick.
    7. One piece at a time, cut the dough into half inch wide strips and gently roll a few times until the strip is rounded and like a snake. Use more semolina if the snake strip is sticking to your work surface.
    8. Dust the top of the snake with semolina and cut into half inch long pieces. Sprinkle the gnocchi with more semolina and lay on a parchment lined tray until ready to cook.

    Spinach Ricotta Gnocchi with Gorgonzola Ingredients:

    • Spinach ricotta gnocchi
    • 3 oz. gorgonzola dolce
    • 2 TBSP unsalted butter, sliced into a few pieces
    • Roasted red peppers, sliced
    • Summer baby squash, thinly sliced
    • Any preferred vegetables, raw or roasted
    • 12 basil leaves, sliced for garnish
    • Dill, chopped for garnish
    • Parsley, chopped for garnish
    • Olive oil for garnish
    • Squeezed lemon for garnish


    Spinach Ricotta Gnocchi with Gorgonzola Directions:

    1. Bring a large pot of water to a boil and then add salt.
    2. Herbs and Veggies: Pick herbs off stems, and chop as desired. Using a mandolin (or shave), thinly slice veggies, like summer baby squash. In a skillet or the oven, roast red pepper until charred, and slice.
    3. Cook Gnocchi: Place gnocchi in the boiling salted water and cook until they float. Once they float, cook for 1 minute. Test to make sure center isn’t doughy. Repeat until all gnocchi are cooked.
    4. Gorgonzola Sauce: In a large mixing bowl, crumble gorgonzola and add the butter. When the gnocchi is finished cooking, remove the gnocchi with a slotted spoon/spider and place on top of the gorgonzola and butter. Gently toss to coat with the melted gorgonzola and butter. Repeat until all gnocchi are added to the bowl, adding a few splashes of gnocchi cooking water as you go.
    5. Plate: Individually plate the gnocchi, garnish with herbs and shaved and/or roasted vegetables; then drizzle with olive oil and a squeeze of lemon juice.

    Spinach Ricotta Gnocchi with Gorgonzola Sauce:

  • Tapenade Bruschetta

    October 18, 2024 Author: Rachel
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    Recipe from Chef Patrick Lane at Honeycomb Kitchen.

    Ingredients:

    • 1 garlic clove
    • 3 anchovies
    • Zest from 1 lemon
    • 1 TBSP lemon juice
    • 1 pinch crushed red pepper
    • 3 TBSP olive oil
    • 1 c. Castelvetrano olives
    • 1/4 c. capers, chopped
    • 3 TBSP parsley, finely sliced
    • 4 TBSP red onion, minced
    • 1 baguette, sliced and toasted

    Directions:

    1. In a food processor, add the garlic anchovy, lemon zest, lemon juice, crushed red pepper and olive oil. Pulse until everything is chopped to bits.
    2. Add the olives and pulse until almost smooth.
    3. Transfer the olive mixture to a bowl, and stir in the capers, parsley, and onion. Add more olive oil, if needed.
    4. Smear tapenade onto the tasted baguette slices.

    Tapenade Bruschetta:

  • Roasted Garlic Hummus with Za’atar

    October 17, 2024 Author: Rachel
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    Recipe from Abbey Cochran at Honeycomb Kitchen Shop.

    Ingredients:

    • 1 bulb of garlic, roasted until soft
    • Olive oil
    • 1 can chickpeas, rinsed and drained
    • 1/2 tsp. baking soda
    • 2 lemons, juiced
    • 1/2 – 1 tsp. salt
    • 1/2 c. tahini
    • 2-4 TBSP ice water
    • 1/2 tsp. ground cumin
    • 1 TBSP olive oil + more for garnish
    • 1 TBSP za’atar for garnish
    • Serve with carrots, sweet peppers, cucumbers, etc.

    Directions:

    1. Roasted Garlic: Preheat oven to 330F. Cut the top portion of the garlic, exposing the tops of the cloves. Place garlic on a piece of foil large enough to fold up; then drizzle the garlic with olive oil and completely cover the garlic with the foil by folding the foil up onto itself. Roast for 30–40 minutes, or until soft. Set aside.
    2. Chickpeas: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
    3. Meanwhile in a food processor, combine the lemon juice, roasted garlic, and salt. Process until everything is smooth and incorporated. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 TBSP of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. If the tahini was really thick to begin with, an additional 2 TBSP of ice water may be needed. Then add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the TBSP if necessary to achieve a super creamy texture. Taste and adjust seasoning as necessary.
    4. Serve: Add the hummus to a serving bowl or plate, and use a spoon to create nice swooshes on top. Sprinkle with the za’atar and drizzle with olive oil.

    Roasted Garlic Hummus with Za’atar:

  • Greek Feast – Tzatziki

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 1/2 c. finely grated cucumber
    • 1 c. whole milk Greek yogurt
    • 1 TBSP lemon juice
    • 1/2 TBSP olive oil
    • 1 garlic clove, minced
    • 1/4 tsp. salt
    • 1 TBSP fresh dill, chopped
    • 1 TBSP fresh mint, chopped

    Directions:

    1. Place the grated cucumber in a cheese cloth and gently squeeze out the excess water.
    2. In a medium bowl, combine all ingredients. Chill until ready to use.

    Tzatziki:

  • Greek Feast – Hummus

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 8 oz. canned chickpeas, drained
    • 1/2 c. tahini
    • 1 tsp. crushed garlic
    • 1/4 c. lemon juice
    • 1 TBSP olive oil
    • Salt, to taste
    • Cayenne pepper, to taste
    • 2 TBSP olive oil
    • Kalamata olives to garnish

    Directions:

    1. In a food processor, puree chickpeas, tahini, garlic, lemon juice, and 1 TBSP olive oil. If necessary thin with water or lemon juice to taste. Season with salt and cayenne pepper, to taste. Chill for at least 1 hour.
    2. Spoon hummus into a serving bowl and drizzle with 1-2 TBSP olive oil and top with Kalamata olives.

    Hummus:

  • Greek Feast – Greek Salad

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 1 medium red onion, thinly sliced into half moons
    • 4 medium juicy tomatoes, cut into chunky pieces
    • 1 English cucumber, partially peeled into a striped pattern, sliced
    • 1 green bell pepper, cored and sliced
    • Salt to taste
    • 1/2 c. Kalamata olives
    • 7 oz. Feta block, sliced
    • 1/3 c. high quality olive oil
    • 1-2 TBSP red wine vinegar
    • 1 1/2 tsp. dried oregano

    Directions:

    1. Prep vegetables.
    2. On your serving platter, drizzle with half the olive oil. Add the onions, tomatoes, cucumbers, and bell peppers, and sprinkle with salt. Add the olives and top with the feta. Then drizzle remaining olive oil and vinegar and sprinkle the top with oregano.

    Greek Salad:

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