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.   

i glove glogg

as part of the Hatch family Christmas tradition, glögg is made and enjoyed by all around the holidays.  according to the internet, it's typically made with wine and actually means "mulled wine." this is the sacred Hatch family recipe, a booze-free winter warmer. it heats up your bones and keeps you on your toes.

glögg
2 cups loose black tea
10 cups water
3 cups pineapple juice
3 cups orange juice (juice of 3-4 lemons)
3/4 cups fresh lemon juice
1/2 tsp ground cloves
1 tsp whole cloves
2 tsp cinnamon
1 1/2 cups sugar
6 quarts water


mix tea and first ten cups of water. brew tea for about ten minutes and strain. add the remaining ingredients to the strained tea, stir well and bring to a boil. cook on low overnight or for a few hours to get the flavors really going.  

here's to hiking season

this has nothing to do with food, and everything to do with getting ready to enjoy the sun and venturing out on some wonderfully delicious hikes in honor of spring and (almost) summer. mailbox peak, anyone? anyone? Bueller?

allison wins the climbing contest. i love this picture.

FIRETRUCK CAKE!!!

My nephew, James (Fernando), spent his second birthday requesting "MORE FIRE!!!" on his cake as we lit the candles and the entire next year falling in love with firetrucks, ambleeances, and popo cars. He proved his love and devotion for firetrucks by watching the "How to Make a Firetruck Birthday Cake" on "YouTuve" updwards of 263 times.  Not counting the 52 additional times we watched it together to make this cake.  The result, one pretty fancy edible firetruck and one very happy birthday boy.  it was the big THREE, so we wanted to make sure his cake was the coolest on the block. Instructions and ingredients are all found in the video. also worth noting: the highly-saturated red paint job required no less than three full bottles of red food coloring.

jamesy sneaking some frosting tastes before we cut the cake.

todd is the most excited.

the YouTuve masterpiece in all of its shining glory

i guess todd thinks the photographer is pretty hilarious.

You can't have cake for breakfast...

...unless it's FRIED cake with SYRUP!!!these cakes are so sweet and tasty, even Henry tried to sneak a bite.
this recipe comes from the the one Ms. Martha Stewart. Serve with warm syrup and a little butter.

HOT CAKES

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tbsp vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
• 
  
• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened, do not over mix; a few small lumps are fine.
• 
  
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• 
  
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. You'll have 12 to 15 pancakes. Serve warm, with desired toppings.