Dining

Food on the Hill: Yeast Rolls

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This Week’s Recipe:
Yeast Rolls

Photo by Sue York/ladailypost.com

Ingredients:

  • 1 pkg. dry yeast
  • 1/4 cup lukewarm water(90-95 degrees)
  • 1/4 cup sugar
  • 1/4 butter
  • 1 teaspoon salt
  • 1 cup scalded milk (just until you see small bubbles on the edge of the pan)
  • 1 egg, beaten
  • About 4 cups of sifted flour

Directions:

Photo by Sue York/ladailypost.com

Proof yeast: Mix yeast and warm water and 1/2 teaspoon of the sugar and set aside. Wait about 5 minutes to see small bubbles on top (then ready to use)

Photo by Sue York/ladailypost.com

While waiting for the yeast to proof, in another large bowl add
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Taos Pub Gets National Nod for Green Chile Beer

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Staff Report:

TAOS — Taos based Eske’s Brew Pub was among an elite list of microbrews in the United States mentioned by ABC News in a recent story highlighting the country’s best brews titled, “Latest Craft Brews Inspired by Far More than Hops.” (July 12, 2013)

“In New Mexico, where locals proudly eat green chile with absolutely everything (burgers, pizza, breakfast, chiles on other chiles) Taos Green Chile Beer from Eske’s Brew Pub is available in many establishments including the Albuquerque airport,” according to the story written by Lena Katz of ABCNews.com.

Eske’s Brew Pub is housed Read More

Food on the Hill: Baked Swiss Eggs

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This Week’s Recipe:
Baked Swiss Eggs
 
Photo by Sue York/ladailypost.com

Ingredients:

For each person:

  • 1 tablespoon cream
  • 1 oz.-1 1/2 oz. Swiss cheese
  • 1 large egg
  • Salt and pepper
  • Non-stick vegetable spray

Directions:

For each person, one small ramekin, or they can be made in muffin tins (sprayed very well with non-stick spray.) If you use a muffin tin, after they are cooked run a knife around the edge of each egg and lift them out with a spoon.

Photo by Sue York/ladailypost.com

Spray each ramekin with non-stick spray. Put in cream, egg and cheese in that order. Add Read More

Fabulous 50’s Diner Serves Home-Style Cooking with Fun Family Vibe

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Manager Charlie Bracken at the Fabulous 50’s Diner. Photo by Bonnie J. Gordon/ladailypost.com
 
By BONNIE J. GORDON
Los Alamos Daily Post

Bop on over to the Fabulous 50’s Diner for great home-style cooking, reasonable prices, fun family friendly atmosphere and blast from the past 50s décor.  

Under new management since August 2012, the restaurant has been garnering good reviews from the locals.

The restaurant is owned by Peter and Loretta Olivas and managed by their long-time friend Charlie Bracken. The restaurant, at 1325 Trinity Dr. in Los Alamos, shares a building with Read More

Food on the Hill: Mushroom Tart

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This Week’s Recipe:
Mushroom Tart
 
Photo by Sue York/ladailypost.com

Ingredients:

1 sheet of puff pastry, thawed
1 egg, mixed
Parchment paper, sprayed on one side with vegetable spray
6 oz of mixed mushrooms, sliced ( I used oyster and baby bella)
3 tablespoons of butter
Vegetable spray (Pam)
1 teaspoon dried thyme
4 sprigs of fresh rosemary (2 for cooking and 2 for garnish)
2 cloves of garlic, pressed
1 tablespoon flour
1/3 cup plus 3 tablespoons cream

Directions:

Photo by Sue York/ladailypost.com

Preheat the oven to 400 degrees. Unfold the pastry and press the seams together if Read More

New Subway Restaurant Opening in September

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Renovations have begun and workers were hauling old cabinets out of the space where the new Subway Restaurant is scheduled to open on Central Avenue just east of 15th Street in the former Don Taylor Photography location. Workers told the Los Alamos Daily Post Tuesday that the restaurant should open in about eight weeks. Photo by Carol A. Clark/ladailypost.com Read More