Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on baking chile rellenos, an online gluten-free box club and working with stretchy fabric will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon. (All times are Mountain.)
Cookbook author, chef and teacher John Vollertsen (known as Chef Johnny Vee) is going to demonstrate three recipes to show how you can bake chile rellenos (that are typically fried.) He’ll make a stuffed chile relleno with blue corn batter and a red chile sauce. He’s the owner of Las Cosas Cooking School in Santa Fe.
K. C. Pomering is the founder of G-Free Foodie, and she’s going to tell about this online resource for living deliciously gluten free. She’ll talk about all the options that are available in her Box Club as well as explain why anyone would need to be gluten free. She lives in Madera, California.
Clare Rowley is the President of Creative Feet LLC, and she’s going to demonstrate how to cut polar fleece using stick and rinse tape and show how to quickly finish the edge of this stretch fabric using her Sequins and Ribbon pressure foot. This results in a fleece baby blanket with yarn binding. Rowley is from Prescott Valley, Arizona.
Information on making denim belts and headbands, gluten-free bread and image and sales will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.
Barb Chauncey has written a book titled "Denim by Design," and she's going to show how to make various denim belts and headbands. Her company is A Barb Chauncey Design, and she’s from Carter, South Dakota.
Carol Fenster knows that gluten-free bread costs more than regular bread and that it’s important to make the most of every slice — even stale, leftover bread — and she’ll show how. Her business is Savory Palate, Inc., and she’s from Centennial, Colorado.
Elle Swan is an author and motivational speaker from Las Vegas, Nevada, and she’s going to talk about how image relates to sales. She’ll also explain the connection between image and personal branding.
Baked chile rellenos
• 6 large New Mexico green chiles, roasted and peeled
• 1/2 pound sharp cheddar cheese, cold
• Cilantro leaves for garnish
Cut cheese into matchstick size pieces — 2 inches long by 1/8 inch square. Cut a tiny slit toward the top of the chile and carefully slide in pieces of the cheese until chile is filled. Drain stuffed chiles on paper towel before dipping in batter. Bake per recipe below. Serve warm with Red Chile Sauce. Chef chat: Rellenos can be held in a low oven (150º F) for 30 minutes but are best served immediately as the batter will lose the crunch. Serves 6.
Blue corn buttermilk batter
• 1 cup blue cornmeal
• 3/4 cup flour
• 1 tsp. baking powder
• 1/2 tsp. sugar
• 1/2 tsp. salt
• About 1 1/4 cups buttermilk
• 2 eggs
Combine dry ingredients in a medium bowl. Whisk together eggs and milk in a small bowl and then add to dry ingredients. Mix to make a smooth batter, adding more milk if necessary. Batter should be the density of pancake batter. Allow to rest 10 minutes before using. Chef chat: Students are always asking if it's possible to bake a batter-coated relleno. This batter does bake well by spraying a cookie sheet generously with cooking spray and then laying the dipped relleno onto it. Spray the relleno lightly with the vegetable spray and bake at 400° F. until it is nicely browned, about 12-15 minutes. This is the only batter that works in this manner.
“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.
