So far Spring has been wonderful in Oklahoma. The wind hasn't been too insane, only one tornado scare and a few hailstorms make a visit. We had a lovely flood the other night that made its way into my studio giving the paper and clay covered floors a nice much needed cleansing. With the weather change comes a new change in morning rituals. Its not painful to wake up anymore. Its delightful and inspiring. I feel like a bear coming out of hibernation. I listen to music and drink coffee in the mornings and draw in the sun until I'm sweaty from the rays. Thank you nature for being so beautiful. Sorry nature for humans being such selfish jerks.
My friend Samantha Lamb, whom recently moved her farm, The Farm and Fiddle to Tennessee provided me with her homegrown mushrooms, eggs, and farm raised chickens. This dish is kept simple letting the eggs and mushrooms shine. Its seaweed pasta tossed with olive oil, salt, and pepper, and then topped with lightly sautéed onions, mushrooms and red bell peppers. Then a perfectly beautiful poached egg is placed on top and the gooey yolk makes for a great sauce that brings everything together.
I wanted to make something comforting, so I made mac n cheese. My roux was so smooth and awesome you almost didn't even need cheese. It was about 5 tablespoons butter to 3 tablespoon flour over a medium flame until its all blended together and nice golden color has formed. Then slowly whisk in milk, a little at a time. If you add it all at once, you will most likely have a lumpy roux. Add salt and pepper, and then your cheeses. I had cheddar and pecorino. I LOVE mac n cheese. Here's the recipe from Easter, but you can change out the cheeses.
Chicken, Spinach and roasted red pepper enchiladas. These were made with Sam's farm raised chicken that I had actually roasted and then stewed the leftovers in our green tomato habanero enchilada sauce. We used the tiny corn tortillas and made 2 enchiladas with flour as a taste test, both equally good.
Toppings. Tomato, onion, cilantro, and pickled green tomatoes.
Fry the tortilla, dip it in the enchilada sauce, stuff with goodies, line in dish, top with more sauce, onions, and cheese. Bake at 425 for about 15 minutes. Its served with black beans and rice. Make it vegetarian, its just as good!