Posts Tagged ‘Fall’

We are so lucky in Boulder to enjoy one of the best Farmer’s Markets in the country.

Visiting the market on a Saturday morning is one of my favorite ways to start the weekend. I love the visual splendor of the vegetables, the aromas of the food vendors, the hustle and bustle of the crowd. It is a truly iconic Boulder scene. People have their dogs, their bikes, their kids, their coffees, and their cloth bags. As I pass by, I like to catch snippets of conversations about organic this, tri-athalon that, gluten-free something else. I always stop by and say “hey” to Howie at the Brillig Works booth, who shares my passion for baking (and makes an awesome cinnamon roll). I swing by Shamane’s and eye their pies. Lately, I’ve taken a fancy to the clever marriage of flavor and purpose in the cupcakes sold by Street Fare (to benefit the Boulder Shelter for the Homeless). And I love to make a lunch of veggie dumplings from Sisters Pantry, or some masa yumminess from Tres Pupusas.

One of my favorite ways to enjoy the market is with camera in hand, just sampling with my eyes and taking in the visual delights.  Late in the season, peaches are the darlings of the market, with people lined up early for their bag or their box.  But the thing that catches me this morning is the unmistakable aroma of roasting chiles.

If you’ve never seen this contraption, you may not know the joys of fresh roasted New Mexico-style chiles.  The roaster is a metal mesh cylinder that is filled with peppers, turned by a crank, while gas burners shoot flames to blister the skins and cook the meat of the vegetable just enough.  Then, the peppers are packaged in plastic bags to steam. Shoppers at the market eagerly scoop these up.  Once home, the skins come off easily, and the roasted chiles get used for all sorts of  delicious recipes.

Green chiles can be used to flavor your morning scrambled eggs, give a little kick to your burger, or liven up some corn chowder.  But when you want a whole heap of chile flavor, nothing beats this pork green chile from local chef Lyle Davis.

New Mexican Green Chile, Davis Family Style

Serves 8 hearty appetites


4 to 4 1/2 pounds natural pork butt or pork shoulder (country-style spare ribs can be used in a pinch), cut into cubes

2 cups unbleached flour

1 tsp black pepper

1 1/2 pounds whole, fresh roasted green chiles (don’t even THINK of using canned!)

3 large onions, chopped

4 cloves garlic, minced

1/3 cup olive oil

8 cups chicken stock

2 cups canned, whole peeled tomatoes, coarsely chopped

2 tsp salt (or to taste)

1 cup fresh cilantro leaves, chopped


Trim the pork of fat and set one to two large 3-4 inch pieces of white pork fat aside to use later.  Cut pork into 1-inch cubes. Place flour, salt and black pepper in a bag and mix well.  Add the cubes of pork. Holding the bag closed tight, shake the pork cubes until meat is well-coated.

Heat olive oil over medium-high heat in large stockpot. Add chopped onions and garlic and cook for 10 minutes, stirring frequently, until onion is browned slightly.

Add dredged pork cubes, the reserved two pieces of pork fat and stir with onion and garlic.  Allow pork to brown, cooking for up to 15 to 20 minutes. turning frequently, until pork is seared on all sides and bottom of pan has a nice amount of brown bits on it.  (This caramelized brown stuff is called the “fond,” and it is what gives meat stews and sauces their incredible deep rich flavor.)

Remove cooked large pieces of fat and discard.

Add chicken stock, green chile (about 1 1/4 to 1 1/2 cups of chopped chile) and chopped canned tomatoes.  With wooden spoon, gently scrape bottom and sides of pan to help flavor the stock. With no lid on stockpot, allow chile to come to a boil and then reduce heat to a light simmer. Continue simmering for 1 to 1 1/2 hours, or until pork is tender. Salt to taste. The green chile should be rich and brown in color.

Optional: Just before serving add fresh cilantro to chile.

Serving suggestion: Serve in a bowl with fresh cilantro, shredded cabbage, and thinly sliced radishes and offer Oaxacan-style string cheese. Serve with hot, fresh corn tortillas. Or, pour to cover a dinner plate and top with two fried eggs, serve cooked pinto beans on the side with several types of salsa.

Source: Sylvia Tawse and Lyle Davis


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Ginger Molasses Crinkle Cookies

Life gets too busy sometimes. Mine got so busy that I dropped writing this blog. Perhaps you noticed.

I stopped posting because I fell into a food rut. Does that ever happen to you? I just got bored with my own cooking.

I think of this place as a way to share favorite recipes with you, my friends and family. It’s my on-line cookbook, in a way. However, when I wasn’t excited about cooking, I wasn’t inspired to share.

But I was moved the other day to make these cookies for my great Girl Scout co-leaders, Geri, Ginger, Jen and Cate. The weather turned a bit cooler, and that put me in the mood for these warm sweet and spicy gems. My friends deserve a little love, which is what these taste like.

Afterwards  they clamored for the recipe, so I dusted off my tripod and my blog to share it with all of you.  Thanks for the inspiration, gals!

Ginger Molasses Crinkle Cookies

Adapted from a recipe at Rev. Taylor’s Country Restaurant, formerly of Niwot, Colorado


1 ½ cups butter, softened
2 cups granulated sugar (plus more for rolling)
½ cup Grandma’s molasses
2 eggs
4 cups all-purpose flour
½ tsp salt
2 tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground cloves

Preheat oven to 350 degrees F.
Combine flour, salt, soda and spices in medium bowl. Set aside.
Cream butter and sugar until light and fluffy (three minutes with a stand mixer should do it). Add molasses and continue to mix. Scrape bowl. Add eggs and mix well. Scrape bowl. Add remaining ingredients and mix until blended.
Place a cup or so of sugar into a shallow bowl or plate.
Roll dough into balls approximately 1 ¼ inch in diameter (I use a little cookie scoop for this, but it’s not necessary). Place each ball into the sugar and toss gently to coat.
Place dough balls on cookie sheet that either has been greased or lined with parchment paper.
Bake for 10-12 minutes. Top should appear crinkly and cookie will be slightly browned. Let cool on sheets for 3-5 minutes before removing to cooling rack.
A batch this size makes about 80 cookies, about 2 ½ inches in diameter.

These cookies keep well and make great gifts!

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