Dining

Food on the Hill: Apple Crisp

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This Week’s Recipe: Apple Crisp
 
Photo by Sue York/ladailypost.com
Ingredients:
 
6 firm medium apples (I like to get a mix of different ones), peeled and sliced
1/2 cup sugar
1 cup flour
1/3 cup sugar
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
Butter
 
Directions:
 
In a large pie pan (12″) slice apples and sprinkle 1/2 cup sugar and cinnamon.
 
Photo by Sue York/ladailypost.com
 
Sprinkle 1/2 cup sugar and cinnamon.
 
Photo by Sue York/ladailypost.com
 
In a medium bowl mix together the flour, 1/3 cup sugar,
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Los Alamos Subway Interior Work Continues

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The contents of the Los Alamos Subway near 15th and Central was moved outside Saturday to make room for the finishing touches and a good floor scrubbing as the new eatery prepares to open to the public later this month. Photo by Carol A. Clark/ladailypost.com

Everything inside Subway was moved outside while the floor was cleaned Saturday and finishing touches are completed. Photo by Carol A. Clark/ladailypost.com Read More

Food on the Hill: Goat Cheese and Cranberry Appetizers

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This Week’s Recipe: Goat Cheese and Cranberry Appetizers
 
Ingredients:
 
Puff pastry, thawed
Goat cheese
Can of whole cranberry sauce (like the sauce your mom would serve at Thanksgiving)
1 egg, beaten
 
Directions:
 
Cut the puff pastry sheets into 1/3’s  and then again into squares. Take a few spoonful’s of the cranberry sauce and put it into a sieve. Rinse it under running water until most of the sauce is rinsed away.
 
Photo by Sue York/ladailypost.com
 
Place some of the goat cheese and some of the cranberry’s in the center of each square
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Food on the Hill: Cheesy Corn Chowder

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This Week’s Recipe: Cheesy Corn Chowder
 
Photo by Sue York/ladailypost.com
 
Ingredients:
 
8 slices of bacon, fried until crisp, then crumbled (save fat)
1 cup of chopped onions
6 ears of fresh corn
1 cup of cream
16 to 20 oz of good chicken stock
4 tablespoons of butter
4 tablespoons of flour
¼ teaspoon of turmeric
2 small cans of potatoes, cubed
6 oz. smoked white cheddar cheese, grated
Salt and pepper
 
Directions:
 
Boil the corncobs in water for 3 minutes.  Cool under running water and set the corn aside. Fry the bacon in a fry pan and when crisp, set
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Man Behind New Subway Shares Opening Schedule

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Subway owner Larry Singh invited the Los Alamos Daily Post to his new restaurant Friday. The eatery on Central Avenue just east of 15th Street has been a longtime in the making. He explained that he is installing high-end everything in the restaurant from tile to countertops. ‘The truck with the finishing products is scheduled to arrive Aug. 29 … we’ll finish everything by Sept. 2 and after that all we’ll be waiting for to open our doors to the public is the final inspections,’ Singh said. Photo by Carol A. Clark/ladailypost.com

Photo by Carol A. Clark/ladailypost.com Read More

Food on the Hill: Country Chicken Tart

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This Week’s Recipe: Country Chicken Tart
 
Photo by Sue York/ladailypost.com
 
Ingredients:
 
1 pkg of puff pastry (frozen)
16 oz. of good chicken stock
3 ½ cups of cooked chicken, cut into chunks (I use the rotisserie chicken for this dish)
4 tablespoons of butter, melted
4 tablespoons of flour
2 teaspoons of dried thyme
one can of whole potatoes, cut into chunks
¾ cup of pearl onions, cut in half
¾ cup of sliced mushrooms (I used morel, but any will work)
½ cup frozen peas
salt and pepper
1 egg, mixed well
 
Directions:
 
Defrost the puff pastry according to the
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Don’t Cook Tonight … On Tap! is at Blue Window Bistro

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Don’t cook dinner tonight! Fuller Lodge Art Center has much better plans in store for Los Alamos. ‘It’s our turn to host On Tap! 5:30-7 p.m. at Blue Window Bistro with guest speaker Laurie Tomlinson with the Los Alamos Light Opera. Listen as she talks about LALO’s newest production Broadway on the Hill. Courtesy photo Read More

Food on the Hill: Croissants and Sausage Gravy

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This week’s recipe: Croissants and Sausage Gravy
 
Photo by Sue York/ladailypost.com
 
Ingredients:
 
6 croissants, cut horizontally (you can also use biscuits for this)
2 lbs of Jimmy Dean Sausage (I use one regular and one hot) cooked, drained and crumbled
3 tablespoons of melted butter
3 tablespoons of flour
1 ½ tablespoons of fresh sage, chopped fine
1 ½ cups of milk
¾ cup of heave cream
Salt and Pepper
 
Directions:
 
In a large skillet,cook and drain the sausage. Cool enough to handle and crumble it.
 
Photo by Sue York/ladailypost.com
 
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Cook, Eat, Learn With Co+op Cooking Class

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CO+OP News:

The Co+op’s Shop with the Chef cooking classes give local chefs the opportunity to share their love of cuisine, starting with shopping for the ingredients and taking participants through the cooking process to enjoying the final product.

Upcoming classes at the Co+op café include Cooking Your Way to Health by Lisa Bakosi at 6 p.m. Tuesday, Aug. 19 and Chemistry of Cooking – dispersions, emulsions and gels by Ray Joggerst at 6 p.m. Tuesday, Sept. 9.

Register at the Co+op, 95 Entrada Dr. Class size is limited to accommodate the space, so registering early will ensure a chance to enjoy Read More