Arroz Verde

sprinkled with cheese.

ARROZ VERDE (Green Rice Casserole)

1 pasilla pepper, chopped
1 jalapeno pepper, chopped
1 green bell pepper, chopped
1/2 cup fresh cilantro leaves, loosely packed
1/4 cup epazote leaves, fresh or dried
5 cloves of garlic, peeled and crushed
3 cups chicken stock
4 tablespoons butter
1 cup chopped onion
1 cup long grain white
1 cup brown rice
3 cups grated Mexican blend cheese
1 cup whole milk

Place first six ingredients in a blender and puree. Set aside. Heat butter in a large pot over medium heat until melted, add onion and sauté for 1 minute. Add the green broth and bring to a boil, add a couple of tablespoons of salt, broth should be salty, add mroe salt if needed. Add the rice to the the broth and bring to boil. Reduce heat to low and simmer covered for 15-25 minutes. Check after 15 minutes and stir, continue cooking if needed.  Rice should be thoroughly cooked before baking.
Preheat oven to 350° F. Add cheese and milk to rice pot and stir to combine. Place mixture in one large casserole dish and sprinkle tops with remaining cheese. Bake for 20 minutes, and then transfer to broiler to brown the cheese on top.

Muy Picante Chile Verde!

When my cousin Tanna was in town she made a deliciously spicy pork green chile, that she was kind enough to share the recipe for and photograph.  She works for an Oregon winery, Van Duzer, and loves cooking tasty meals and finding great wine pairings.  My mom, sister and I had the opportunity to visit her this summer and attend one of the wine dinners that Van Duzer hosts. She was in charge of the entire event for over 150 people and brought in her favorite chefs from Denver to cook the meal. It was great to see her talents at work and how much she loves her job, it's really a perfect fit and we are very proud of her. 

Mom and Tanna loving life at Van Duzer winery this past summer.

The cool thing about Tanna is that she is as talented at home as she is at work. Although, we won't tell her boss that she recommends serving her chile verde with cerveza, specifically BUD LIGHT, not Van Duzer wines. 

This is one of my cool and calm Uncle Tommy Max's favorites, he eats it with a side of flour tortillas. Here it is, the much awaited Pork Green Chile recipe.

the ingredients.  ready for cooking.  shameless Van Duzer product placement.

chile verde, finished. 

CHILE VERDE
1-2 lbs. pork (whatever's cheapest), fat removed and cubed

1 onion, chopped
2 anaheim peppers, chopped
1 jalapeno, fresh, chopped
3 cans of Rotel tomatoes (this is key, Rotel's are unparalleled by any other brand)
1 small can diced green chiles
additional roasted poblano peppers if available
salt and pepper to taste
5 cloves garlic, peeled and chopped
1 tsp. ground cumin
Olive oil
Beer (bud light or yellow beer if you choose to use)
Flour or corn starch
 
Brown the pork in a couple tablespoons of olive oil with chopped onion, jalapeno, anaheim chiles, garlic, salt, pepper and cumin. After this is browned and tender, add the cans of Rotel. Add one small can of diced green chiles, any brand. Then fill the Rotel cans with water and put about 2-3 cans of water or chicken broth in the pot. You can also throw in a can of beer. Make a slurry with flour or corn starch. Keep cooking down, say all afternoon, adding spices and liquid until you have the consistency and flavor you want.
 
This is typically eaten in our family as a “smother” for a good homemade burrito. But cool and calm Uncle Tom likes to eat as a soup with a flour tortilla on the side for dipping! This can be made as hot as you want. This can also be made with chicken.

Serve with cerveza! Muy picante!

Sautéed Orange Chard

This healthy treat went with our Sunday Sunchoke soup.

SAUTEED ORANGE CHARD

Coarsely chop the chard leaves and stalks. Heat the oil in a large frying pan or wok. Add the the chard stalks and leaves and stir-fry for 3-4 minutes until starting to soften. Add the garlic and mix together. Season well and stir-fry for another 2-3 minutes until the leaves have wilted. Stir in the vinegar juice and serve.

Sunday SUNCHOKE Soup

As the story goes, I was doing a little Sunday shopping with Kelly at the Ballard market a year or so ago and came across a vendor selling some spindly little roots called Jerusalem artichokes.  I asked the farmer why they had this name, he explained that their flavor was exactly that of an artichoke heart and if I'd never tried one before I was surely missing out.  During this conversation with the farmer, a stranger appeared and proceeded to explain how these little roots would blow my [expletive] mind.  Strangers feeling the need to express how something will "blow your mind" can either be an indicator of sheer crazy or an indicator of how spectacular something is.  I chose to believe that, although both factors were likely at play, this was mostly an expression of the latter, and bought a few pounds to roast for dinner that night.  Much credit to the stranger, as they really did blow my mind.  They were simple to prepare and tasted exactly like artichoke hearts only bigger and meatier, all I did was roast them in olive oil with a little sea salt and and served them with lemon butter.

All that to say, when I came upon this recipe for Jerusalem Artichoke Soup with Bacon, I began preparing to have my mind blown yet again.  I made it last Sunday and served it alongside sautéed orange chard with garlic that Allison made (recipe for the Orange Chard to follow). 

JERUSALEM ARTICHOKE SOUP WITH BACON

2 1/2 pounds Jerusalem artichokes
3 1/2 ounces bacon, diced or cut into matchsticks
3 cloves garlic, roughly chopped
4 cups chicken stock
freshly ground black pepper and salt, to taste
1/2 tsp. rosemary, fresh or dried
1/2 tsp. dried thyme
sour cream for serving


Serves 4 to 6.
Peel the Jerusalem artichokes with a vegetable peeler, to the best of your abilities. I wasn't able to peel mine, so I boiled with peels still on and it worked fine.

Rinse the Jerusalem artichokes in one or two changes of water, cut them into 1 inch chunks and place them in a medium saucepan. Cover with cold water, add salt and bring to a boil over medium-high heat. Boil until vegetables are soft, but not falling apart. 

In a separate soup pot add the bacon and cook until browned. A minute before the bacon is entirely browned, add the garlic and cook for a minute until softened, stirring frequently to avoid coloring.

Drain the vegetables and place in a bowl, blending with either an immersion blender or hand mixer. Add blended vegetable to the soup pot with hot stock and bacon, stir, and bring to a simmer on medium heat.

If soup still has large chunks, blend again.  Strain through a large-holed strainer and place drained soup liquid back into soup pot, bring to a boil again. Divide among soup bowls, top with a dallop of sour cream and serve.

a few highlights from dee cee, washington

one of many delightful row houses.

what a thoughtful boy. Andrew's apartment.

In DC, even the construction sites are beautiful.

fall at the mall.

 

 turns out this statue is NOT to scale.

 

 

 hanging at the mall.

 

 examining the ceiling on our capitol tour.

 

 capitol ceiling. 

 

 some French lady's pots and pans.

 

 meet Virginia. srsly guys, we walked there.

banana & chocolate chip bundt

BANANA & CHOCOLATE CHIP BUNDT
2 1/4 c. flour
1 2/3 c. sugar
1 tsp. salt
1 1/4 tsp. baking powder
1 1/4 tsp. soda
1 tsp. cinnamon
1/4 tsp. ground cloves or nutmeg
2/3 c. skim milk
1/2 c. vanilla or plain nonfat yogurt
2 tbsp. vegetable oil
3 eggs, beaten
1 1/4 c. mashed ripe bananas (about 4 bananas, depending on size)
2/3 c. chopped nuts or chocolate chips

Heat oven to 350 degrees. Grease bundt pan. Measure all ingredients into large mixer bowl and blend 1/2 minutes on low speed, scraping bowl constantly. Beat 3 minutes on high and pour into pan. Bake 50 minutes to 1 hour or until wooden pick inserted in center comes out clean.