by Ceci Ervin | Oct 25, 2023 | Recipes
New Mexican Posole Verde When I make posole, I usually wing it. I might use pork, might use lamb, might use chicken or turkey – whatever I have on hand that appeals to me at that moment. But this time, I looked at a number of recipes and decided to be guided by Steve...
by Ceci Ervin | Oct 20, 2023 | Recipes
Local assorted mushroom croquetas with Tucumcari Mountain yellow cheddar The Recipe Ingredients Yields 24 mini croquetas 1/8 lb grated Tucamari Mountain Cheddar 1/4 lb assorted local mushrooms finely diced (We used Lion’s mane and Shitake from Southwest Mushroom...
by Ceci Ervin | Oct 11, 2023 | Recipes
Chicken Cacciatora Some version or other of cacciatora is my favorite way to prepare chicken. I love one-skillet, stove-top methods, and cacciatora certainly is that. I recently purchased a spatchcocked half chicken from Lotus Farms and used a recipe from Marcella...
by Ceci Ervin | Sep 29, 2023 | Recipes
Panzanella Seize the day! Late summer calls for panzanella. Zucchini and other summer squashes are plentiful, and so are many varieties of tomatoes and basil. On one of many very hot days recently, I wanted something robust in flavor and dense in texture, and I...
by Ceci Ervin | Sep 21, 2023 | Recipes
Chef Zachary Perron’s Roasted Poblano Corn Chowder The Recipe Ingredients 2T olive oil 1 large red onion, chopped 5 pounds Roasted Poblano Peppers, skinned and seeded 6 cloves garlic, roasted, skinned and seeded 1 gallon almond milk, unsweetened ½ pound Roasted...
by Ceci Ervin | Sep 19, 2023 | Recipes
Fried Green Tomato Sandwich I love fried green tomatoes and usually eat them as a side. But a couple of days ago, I came across a recipe for a fried green tomato sandwich in Deborah Madison’s Vegetarian Cooking for Everyone. I didn’t follow it exactly but rather let...