“A community can be measured by the questions its theater asks.” – Liviu Ciulei
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We got to spend time with dear friends from our Fargo days this week, always enjoy sharing our beautiful city. We all left Fargo years ago, they now live in California and spend their time traveling the world, leading Habitat builds and tour groups, writing, playing the harp… We visited the Guthrie with them, going to Circus Juventas tonight… we continue to be amazed by the amount and quality of the arts in our community. I recently read a NYC choreographer said he had a hard time finding quality performers who could dance, sing and act in Chicago and NYC… and was amazed at both the quantity and quality we have here in the Twin Cities!
RECIPE OF THE WEEK
I was delighted when I found a recipe for Huevos Ranceros Sauce from The Buttered Tin in a cookbook of recipes from Twin Cities chefs. I still remember the first time we ate at The Buttered Tin, which gets rave reviews. As I often do, I asked our server what she recommended and without skipping a beat she recommended huevos rancheros. I took one bite and had to stop and take a photo… it was fabulous! It was served with a homemade cornbread muffin topped with poached eggs, avocado, roasted-corn and black-bean salsa, cilantro-lime sour cream, and crispy tortilla chips.
HUEVOS RANCHEROS SAUCE from The Buttered Tin
- 2 jalapeno peppers
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt, plus more to taste
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 1 quart whole tomatoes
- 2 cups chicken stock, plus more if necessary
Under a broiler or directly on a gas burner, char jalapenos until blackened in spots. Cool and trim away the stem. Chop pepper coarsely.
Set a large saucepan over medium heat and add the oil. When oil is hot, add onions and garlic and stir to coat with oil. Saute until onions and garlic are lightly brown, about 15 minutes. Add chili powder and cumin and saute until fragrant, about 3 minutes.
Add salt, pepper, oregano, jalapenos, tomatoes, and stock. Bring to a boil, then turn heat low and simmer, uncovered, for 20 minutes. Puree in a blender or with a stick blender. Add more chicken stock as needed to achieve sauce consistency. Season with additional salt to taste.
