sleepy in the tepee

Because 1) I like to remind charlie & henry that they are 3/32 shawnee and 2) it's important to sleep in style even if your preferred water source happens to double as a toilet for humans. the tepee is from loyal luxe, who also sells a line of sharp doggy bow ties.

smiley side up

savory biscuits make the best bookends for bright and early weekend breakfasts. bake those biscuits and while they're still piping hot, stuff with your favorite morning meats. my go-to combo is ham, fried egg and better cheddar.

Smiley Breakfast Sammies for Two
2 fried eggs 
4 slices ham
2 slices cheese of your choosing
2 savory biscuits (recipe below)


Savory Biscuits
½ c milk 
1 egg
2 cups all-purpose flour
2 tsp baking powder
1 tsp garlic powder
½ tsp salt
½ stick (2 ounces) unsalted butter, cubed and chilled
¼ cup chopped green onions
1/3 cup grated cheese (cheddar or cheese of your choice)

Preheat oven to 425 degrees Fahrenheit. Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking powder, garlic powder and salt. Rub the butter into the flour mixture, working until you have no butter lumps bigger than a pea. Add the green onions and cheese and toss to mix. Pour the wet ingredients into the dry ingredients, reserving just a little bit of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon. Turn dough onto a lightly floured counter and knead it a few times. Pat dough into a round, approximately ½-inch thick, and use biscuit cutter or small glass to cut into rounds. Place on an parchment-lined baking sheet. Using a pastry brush, glaze biscuits and bake 10-12 minutes or until golden brown. Slice and fill with your breakfast sandwich fixings.

2,012 garlic clove soup

well, not quite, but about 40-60 cloves of garlic when all is said and done.  i made this soup on New Year's day -- it's easy, very flavorful, healthy and who doesn't love max quantities of garlic??

60 Garlic Clove Soup
Recipe from Martha's Whole Living 
4 heads garlic, halved crosswise (TIP: roast an extra bulb for spreading on bread with your soup)

1 tablespoon extra-virgin olive oil

8 cups chicken stock

16 ounces Yukon Gold potatoes, peeled and chopped

½ cup freshly grated Parmesan, plus more for serving

Coarse salt and freshly ground pepper

Heat oven to 375 degrees. Drizzle garlic heads with oil. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool, then squeeze garlic from papery skin and set aside. Bring stock, potatoes, and roasted garlic to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes. Remove from heat and stir in Parmesan. For additional texture, pull out 1-2 cups of cooked potatoes, and blend everything remaining in the pot with an immersion blender. Add potatoes back into blended soup. Season with salt and pepper. Sprinkle with more Parmesan and serve with rustic bread.

holy posole

in honor of a new year filled with spice, magic and luck, I made an extra large batch of my favorite: posole. hominy is good luck and quite possibly magic, which is why this soup represents more than just spicy. plus, it's perfect for winter eats. this might knock your socks off and burn the insides of your mouth (in a good way), but rest assured you can always cut back on the chipotle for a milder version. this recipe varies slightly from the other posole recipe that I shared previously, and is the one that i make most often.

POSOLE 2012

2 lbs pork shoulder (cut into 1-2 inch cubes)

2 bulbs garlic, peeled, smashed & diced

1 large yellow onion chopped

1 tsp dried oregano

2-3 tbsp chipotle chiles in adobo sauce (chop or blend)

1-2 tbsp chipotle chile powder

4 14 oz cans of Rotel tomatoes (blended)

8 cups chicken broth

1-2 mexican beers (tecate or corona)

2 limes (juiced)

1 30 oz can of white hominy (rinsed and drained)

Garnishes

Cabbage, sliced

Yellow onion, chopped

Cilantro, chopped

Red Radishes, sliced

Lime wedges

In large soup pot sauté the garlic and onion in olive oil.  Add in pork and chipotle chile powder, brown the pork and cook about 10 minutes.  Add in beer, chicken broth, blended Rotel tomatoes, juice of two limes and chipotle chiles in adobo. Cook for 2-3 hours, until pork is tender and broth has reduced a bit. Add in drained hominy. Serve garnished with cilantro, radishes, cabbage, onions and a generous lime wedge for added tang.