Quick Chicken and Cheese Tamales

When I made that seven-chile chili recently, I bought a big bag of masa harina. That recipe used just a small amount, so I was excited to find a recipe for tamales in Food & Wine that would make good use of it. The recipe replaces the traditional corn husk wrapper with plastic wrap to encase the filling for steaming. After trying that in the first round, I used foil the next and found that I preferred that technique. This recipe makes a lot, so you can make it for dinner one night and the filling will keep in the fridge for a couple of days til you're ready for more. Of course, I was ready for more the very next day. The filling is delicious! It has the perfect proportion of chicken to dough, is a nice hearty texture without being heavy — and a squirt of Sriracha is just the cherry on top of a perfect meal.

Quick Chicken and Cheese Tamales
via Food & Wine

2 cups masa harina
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cool water
1/2 cup solid vegetable shortening (3 ounces), softened
1/2 cup chicken stock or low-sodium broth
2 1/2 cups shredded chicken (from 1 rotisserie chicken)
1/4 pound sharp cheddar cheese, shredded (1 packed cup)
1/2 cup chopped cilantro
2 scallions, finely chopped
Hot sauce, for serving

In a food processor, pulse the masa harina with the baking powder and salt. Add the water and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.

Tear twelve 12-inch-square sheets of plastic wrap or foil. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic/foil around the tamales, twist the ends securely and then fold them under to make packets. Repeat to form the remaining tamales. 

Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with hot sauce. 

Bloomington highlights…

I'm back today from a lovely weekend in Bloomington, Indiana for the Bloomington Handmade Market. The weather fully cooperated for a sunny springy feel and the crowds turned out to show some love.  Despite being revved up by Monet's post over at the Blue House blog, I didn't take a single photo — not one! Oy. So instead, I thought I would show you some work from the vendors who were on hand:

Conduit Press

Hollow Book Safe

Laura George Art & Illustration

Pink Cheeks Studio

Stanley

Sadly Harmless

Float Away

We had dinner at the Upland Brewery and I enthusiastically recommend the Upland Wheat and a rockin' good house-cured pastrami sandwich with garlic pickled beets and horseradish. Mmmmm… on that note, I'll be back tomorrow with a recipe for tamales!

Spring 2011 Show Schedule

Hi all! I added a page up top with my spring show schedule for easy reference, but thought I would post it here as well — especially for those of you following along in a reader. This Saturday iI hit the road on my way to Bloomington, Indiana for my first show of the season. I'm scurrying, scurrying, scurrying to get ready and feel filled with excitement and energy. I'm looking forward to some local shows in the summer and fall, but this spring is all about the road trip! If you have any suggestions for any of these cities — food, drink, fun — drop a line and let me know. I'm ready to explore!

Bloomington Handmade Market

Bloomington, IN • Saturday, April 2

 

Handmade Arcade

Pittsburgh, PA • Saturday, April 16

Crafty Supermarket

Cincinnati, OH • Saturday, May 7

 

Renegade Craft Fair Austin

Austin, TX • May 22 & 22

 

Indieana Handicraft Exchange

Indianapolis, IN • Saturday, June 11

 

 

Chatty Crafty

Chattanooga, TN • June 25 & 26

 

Seven Chile Chili

A chili recipe with coffee and beer. What?! Need I say more? Well, maybe just a word or two… The reason I chose this recipe is the boy. He will only eat chili with no tomatoes and no beans. What the…?!?! says I. Who's ever heard of such a thing? I grew up where tomatoes and kidney beans are requisite to calling a thing chili. Well apparently, in Texas that is not the case (not that the boy is from Texas). I found this recipe from The Homesick Texan ages ago after finding out about the boy's leanings and have had it tacked on the refrigerator door since. But it sat there and loomed because it calls for seven — count 'em — seven kinds of chiles. And yes, you could certainly opt out of that and make it with just one or two varieties, but where's the fun in that? 

At last I headed over to Tienda La Libertad — a fantastic Latin grocery on Liberty Street in Ann Arbor near Stadium Blvd — and was able to pick up all of the harder to find ingredients for this dish, except costeñas. I had such fun browsing up and down the aisles and had to stop myself from loading up a huge cartload of goodies. I know many of you may be in places where it is definitively not chili weather, but we just haven't gotten there yet. in Southeast Michigan. I decided one last round of belly-warming comfort foods was in order and this fit the bill.    

Seven-chile chili
via the Homesick Texan

6 anchos
2 pasilla
2 costeñas
2 guajillos
4 chiles de arbol
4 pieces of bacon
4 pounds of chuck roast, cut into 1/4 inch cubes
1 large onion diced
6 cloves of garlic, crushed
1 cup of brewed coffee
1 bottle of beer
2 cups of water
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp allspice
1 tsp coriander
1/2 tsp cayenne
1 tablespoon cumin
(For all spices, feel free to add more to taste throughout cooking if you like.)

2 chipotles in adobo
Salt to taste
1/4 cup masa harina
1/3 Mexican hot chocolate tablet, grated

Heat a dry, cast-iron skillet over medium heat, then add the dried chiles (anchos, pasillas, costenos, guajillos and chiles de arbol). Cook for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.

Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon over medium heat. When done, remove from pan to a paper towel-lined plate, leaving the bacon grease in the pot —it should be about 3 tablespoons. When cool enough to handle, crumble bacon and set aside. In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook in two batches.

Remove the browned beef from the pot, and add your onions. Cook on medium 5 to 6 minutes until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, two cups of water, bacon crumbles and the dry spices. Turn the heat up to high.

Your soaking chiles should be soft by now. Drain them and discard the soaking water (it will be bitter) and place them in a blender along with the canned chipotle chiles and one cup of fresh water. Puree until nice and smooth and then add the chile puree to the chili pot.

When chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once per hour, and if the flavors are too muted, feel free to add more of any of the spices. Also, it starts to get too dry, add more liquid (your choice!).

After five hours, take a Mexican hot chocolate disc, and finely grate 1/3 of it into the pot. Scoop out 1 cup of broth and add the masa harina. Mix it well and then reincorporate it back into the pot. Stir until chili is thickened.

Let the chili simmer for another half hour or so. When done, garnish with cheddar, onions and serve with tortillas, chips or rice.

Note: If you can't find all of these chiles, just use the more readily available anchos and chipotles. Use 6-8 anchos, following the same soaking and pureeing method, and two chipotles.

Handmade printed jewelry rack

  

I spent a wonderfully crafty Sunday afternoon at Blue House this weekend helping teach a simple printmaking workshop. We designed handmade stamps and decorated pieces of wood to be transformed into racks — coat, hat, jewelry, etc. The pegs are made from found branches and I love the rustic feel of them. I forgot to bring my camera to class, so don't have photos of the other racks made — too bad because they are gorgeous! I hadn't planned on this rack being a vertical piece, but when I brought it home, the boy suggested it and it's just perfect! So clever, that boy. This way, it fits perfectly into the space I had and I can be completely lazy and just lean it against the wall, rather than hanging it. Isn't it funny how a good suggestion seems so obvious after it's said? It's the perfect display for all my favorite jewels from Courtney Fischer Jewelry, Muggy Tuesday and Glass Action. Yay!

We'll be teaching a second part of the printmaking series on Tuesday, April 17 from 6 to 9 p.m. The second class will focus on printing on fabric for your home. There's still room, so head on over to the Blue House web site to register!

 I'm adding this one last photo late in the game so you can really see the pegs!

Welcome spring time!

'Garden Party' by sloeginfizz

Custom Wedding Bunt... SignsofVintage $65.55	Cluster Of Cans - F... buckscountyfra... $30.00	Mon Petit Papillon ... funkyjunkyart $36.00	His & Her Names Rus... TRUECONNECTION $40.00
Party Till Daybreak... ChingLevyOrigi... $1200.00	Mason Jar Hanging L... treasureagain $16.00	Mood Moss Fresh and... MissMossy $7.00	Moss Covered Party ... SpottedLeopard $1.50
LOW SHIPPING Excell... SucculentDesig... $170.00	Concrete . Moss . T... atstuart $30.00	Candleholder, Sconc... baconsquarefar... $40.00	Herb Markers Set of... CamilleMontgom... $24.00
sow - matte archiva... swallowfield $18.00	100 Party Favors, F... RathburnSmithF... $199.00	Garden Stakes set o... PigeonToeCeram... $24.00	Origami Lotus Flowe... fishandlotus $10.00

Treasury tool is sponsored by Lazzia.com A/B image testing.

It's been forever since I've created a a treasury on Etsy, so I made one this morning for a spring garden party in the hopes of hurrying the season along... enjoy!

Aleppo Pepper Kebabs

Aleppo pepper, where have you been all my life? I know, you may not have heard of this one. I hadn't either until my brother gave me some from Penzey's as part of an amazing gift of spices and herbs. It's a Turkish chili that's similar to an ancho though more tart and a bit spicier. It's less spicy than the traditional crushed red pepper you find in every pizza joint and has a bit of sweetness, too. If you can find it without too much hassle, I would highly recommend you use it for this kebab recipe.  The yogurt keeps the chicken unbelievable moist and tender, while the pepper adds just the right amount of heat and a full blat of flavor. I used wooden skewers soaked in water for a half hour prior to cooking and cooked these under the broiler.

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
from Bon Appetit

1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour.

Prepare barbecue or broiler (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.

Cooking this recipe also reminded me of this great flat bread recipe using more spices from my brother. mmmmm…

Spring flowers and poetry

The Moment
by Marie Howe

Oh, the coming-out-of-nowhere moment

when,   nothing

happens

no what-have-I-to-do-today-list


maybe   half a moment

the rush of traffic stops.

The whir of I should be, I should be, I should be

slows to silence,

the white cotton curtains hanging still.


Happy spring and World Poetry Day!

Spring edible WOW

Happy Friday! I hope you have some spring time fun planned for the weekend. If you haven't seen it yet, I wanted to let you know that the latest issue of EdibleWOW is available now. I had a great time writing articles about goat cheese and potato chips for this one. Intrigued? Pick up a copy and read all about. There's also a ridiculously delicious sounding recipe for breakfast pierogis that's on the slate in this house for Sunday — with a possible afternoon side dish of Marche du Nain Rouge. What are your  plans?

Happy birthday, Blue House!

Have you heard the news? Blue House has a new blog! Siobhan and the BH are just about to celebrate one year of Blue House crafty goodness and now there's even more reason to celebrate — especially for those of you not in the area! Contributors far and near have already started a slew of posts: DIY projects, crafty book recommendations and more. Today, I posted what I hope to be the beginning of a series called Eye Candy that I hope you will want to participate in. It starts with some inspiration… have a look and play along, won't you?

Grapefruit, Honey and Yogurt Scones

On a day that certainly has hints of spring to it, it seems right to post a recipe with a fresh citrusy flavor. Oranges and grapefruits bridge that line between winter and spring with their bright flavor that on a cold, grey day tastes like pure sunshine — or on a sunny day reminds that there is  plenty more to come. These scones are such a surprising combination of fresh flavors — just right for this in between season. And the pink is just so darn purdy. Enjoy!

Grapefruit, Honey, and Yogurt Scones

Via Joy the Baker

Makes: 6 scones

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 tablespoons honey

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, cold

1 Ruby Red grapefruit, zested and segmented

1/2 cup plain Greek yogurt

Place a rack in the center of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together flour, baking powder and baking soda.  Set aside.

Zest the grapefruit and combine zest and granulated sugar on a clean cutting board.  Rub together the zest and sugar with the back of a spoon or a plastic bench knife. The sugar will be tinted a pale orange color and smell of grapefruit. Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking.

Segment the grapefruit next.  Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside.  Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh.  Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit.  Little grapefruit segments should fall from the fruit as you slice.  Set segments aside.

Dice cold butter into 1/2-inch chunks and add to the dry ingredients. Using your fingertips, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas and resembles coarse meal. Add the honey, plain yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and  honey. 

Turn the scone dough out onto a lightly floured surface. It will be very wet. With floured hands, form into an 8-inch circle as best you can, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. It was so wet that I used the bench scraper to scoop each scone onto the baking sheet.

Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar. Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center.  Allow to cool on the pan for 10 minutes before serving. Serve warm with butter and jam. These scones are definitely best served the day they’re made.

Support great food in your community!

Those sweet smiling faces up there are Joel and Phillis from The Lunch Room and they could use a helping hand. As neighbors and friends, the two discovered a mutual love for cooking and feeding people. They started out hosting dinner parties for friends and serving up scrumptious vegan meals. Just last fall they started hosting a variety of larger "pop-up" restaurant style meals — each served up on their signature retro lunchroom trays in a full array of colors.

And now Phillis and Joel are getting ready for an exciting new venture coming to Ann Arbor this spring — a food cart! You may have heard by now that Mark's Carts is opening behind Downtown Home and Garden in May and will host eight to ten food carts, including one for The Lunch Room. I am so excited for food carts — and especially knowing Phillis and Joel's incredible vegan offerings will be among them.

They have a Kickstarter campaign going to raise the $8,000 they need to get the cart up and running. In return for your support, you could have a menu item named after you, sport an extremely fashionable Lunch Room tee, or grab a free sandwich and a magnet. The most important part is that you'll be supporting two people following their passion and contributing to the community — and food scene — in tremendous ways. And, to top it all off, they've made a really great video to tell their story! 

Before I had been to any of their meals, I discovered Phillis' blog, Making Life Real, about choosing to take a year of "purposeful unemployment" to explore and rediscover her life's passions. I have so much respect for someone involved in such a mindful journey and it's been a pleasure to read along with her adventures. Her enthusiasm and energy level are almost enough to convince me to convert to a vegan lifestyle — almost. 

In the meantime, I've had the pleasure of attending two of their pop-up meals at Pot and Box and both were so delicious and perfect that I forgot to take my camera out of my bag on both occasions. But let me tell you, each little lunch tray portion was filled with a delectable item — highlights for me include the homemade coconut yogurt with granola, a tortilla filled with the most insanely delicious curried potato, carrot chickpea filling from heaven — oh yea, and then there were the Mexican hot chocolate cupcakes! Mmmmmm… I can't wait to be able to get a taste of these treats any time I want at the food cart court!