SURVIVING THE BIG STORM: Bringing Santa Fe to Knoxville

We were just inconvenienced
Today, we are watching the temperature inch up toward the freezing mark. The sun is shining beautifully on the brilliant white snow left by this week's winter storm. We hope that much of the snow and ice might melt by this afternoon. Our city of Knoxville, Tennessee was covered by 3 inches or more and we had temps hovering around zero. Although there were any number of traffic snarls and stranded motorist, we were far more fortunate than our neighbors to the south. Georgia and Alabama were hit really hard. For us, the city was slowed down and we were just inconvenienced but, nothing like so many who really suffered.
Being snowed in wasn't half bad
The main casualty for Avanti Savoia was canceling one of our cooking classes at La Cucina, which can be rescheduled. The class was to be "Fiesta de Santa Fe" and the food and supplies had already purchased. The nice thing about that is that we had the makings of a winter New Mexican fiesta at our fingertips. Being snowed in wasn't half bad with Chile Verde, Biscochitos and frothy cups of Chocolate Mexicano.
The aroma of roasted chiles and fragrant Pinon wood
"Nueva Comida Mexicana"- the food of New Mexico is a fusion of Spanish, Mediterranean, Mexican, Native American and Vaquero (cowboy) cuisine. It is akin to but, not the same as Tex-Mex, Californian and Arizonian cooking. In New Mexico the green chile (very similar to Anaheim peppers but, hotter) reigns supreme. It is the largest agricultural crop in the state and the most famous comes from the little village of Hatch in Dona Ana County. If you ever experience the aroma of roasted chiles and fragrant Pinon wood on a September day in Northern New Mexico, you will never forget it!
Avanti Savoia Products*
Chile Verde - The definitive sauce of New Mexico that goes with just about anything!
Ingredients:

• 2 Cups green chiles, roasted, peeled, seeded and chopped but, NOT rinsed (New Mexican Hatch Green Chiles are the pepper of choice but, you can substitute a mixture of Anaheim , Poblano, Jalapeno, Serrano, and others as available)
• 1 Tablespoon Cooking Extra Virgin Oil
• ½ Cup yellow onion, chopped
• 2 Cloves garlic, minced and mashed
• 1 to 2 Cups Chicken broth
• 2 Tablespoons softened butter blended with 2 Tablespoons all purpose flour
• 1 Teaspoon Salish Smoked Sea salt*

Instructions:
1. Roast the chiles either over an open gas flame or under the broiler. Turn them 2 or 3 times to roast all sides. Remove from heat and wrap in a damp towel or place in a plastic bag. This helps in the peeling process. It is highly recommended to wear plastic gloves when handling any hot peppers. When the chiles have been peeled and seeds removed, cut into strips lengthwise and chop into small pieces.
2. Heat the olive oil in a skillet and add the onion and garlic. Sautee gently until they begin to turn translucent. Add chopped chiles and continue cooking for a few minutes. Add the broth and simmer another 10 minutes.
3. Blend together the butter and flour and add it to the simmering sauce a bit at a time blending well after each addition. Allow the sauce to simmer and thicken to your desired consistency. Season with salt and enjoy.
Biscochitos - In 1989, the State of New Mexico named the Biscochito as the official state cookie. It is a crispy cookie flavored with anise seed and cinnamon. This cookie owes its texture to the inclusion of lard which is essential to the authentic recipe. It is served at celebrations such as weddings, baptisms and other holidays especially Christmas. Like other styles of "pan dulce" they are not very sweet and are usually eaten with morning coffee or after dinner late at night, sometimes served with a glass of sweet wine.
Ingredients:

• 1 cup of lard (room temperature)
• 1 cup of sugar
• 3 Large eggs
• 1 Teaspoon Bourbon Barrel Vanilla*
• 1 Tablespoon anise seeds, crushed
• Pinch of Velvet Sel Gris Sea Salt*
• 1 Teaspoon baking powder
• 3 ½ cups all-purpose flour
• Mixture of sugar and cinnamon to coat the cookies

Instructions:
1. In the bowl of a mixture, combine the lard and sugar and beat until creamed. Add vanilla, anise and sea salt and blend well.
2. Add baking powder and flour a cup or so at a time until dough resembles pie crust dough. Roll out dough about ¼ inch thick and cut out cookies using whatever shape that you desire. Dip each cookie into the cinnamon sugar and place on a parchment lined baking sheet. Bake at 350 degrees for about 15 minutes or until just slightly browned. The amount of cookies will depend on the size.

Spicy Mexican Hot Chocolate - This recipe for "Chocolate Mexicano" is certainly not confined to just New Mexico. This surprising combination of chocolate, milk, sugar cinnamon and a touch of chile pepper has been enjoyed in Mexico and South America for centuries. It is an absolutely fabulous treat when enjoyed with Biscochitos!
1 tablet yields 4 cups of Hot Chocolate
Ingredients:

• Abuelita Mexican Hot Chocolate Drink Tablets
• 1 Cup of whole milk per serving and tiny pinch of cayenne pepper

Instructions:
1. The tablets must be grated into hot milk to dissolve properly, also at this point add the cayenne. When the tablet has melted into the milk it needs to be whipped into froth. This can be done with a regular whisk but, nothing will produce the perfect frothiness better than the traditional "molinillo" and the process is really fun!

Buen Provecho, Y'all!

If you enjoyed these recipes and want to check us out or take one of our Cooking Classes in Knoxville visit us here:  www.avantisavoia.com