01:35 PM CDT on Friday, June 10, 2005 By JOYCE S�ENZ HARRIS /
The Dallas Morning News RIO FRIO
Not all that long ago, Paula Disbrowe was a stilettos-wearing city gal, and the only range she was at home on was the kind with gas burners. ... Paula's the self-styled 'Cowgirl Chef' at Hart & Hind Fitness Ranch, a 5,250-acre Hill Country resort some 90 minutes northwest of San Antonio. She's raising chickens, lambs and goats, growing her own herbs, listening to Texas singer-songwriters, and working side-by-side with her fiance ranch manager David Norman.
Recipes from Paula Disbrowe
Quick and Easy Salsa Verde
Ingredients:
1 pound (10 to 12) fresh tomatillos, husked and washed
2 serrano chiles (or one large jalapeno), stemmed (seed for a milder salsa)
½onion, roughly chopped
1 clove garlic, peeled and stemmed
10 springs fresh cilantro, roughly chopped
2 tablespoons fresh mint, roughly chopped2 tablespoons fresh tarragon, roughly chopped
2 tablespoons fresh lime juice¾teaspoon kosher salt1 avocado, pitted and peeled (optional)
Directions:
Boil the tomatillos in water to cover until they turn drab green and tender, about 6 to 8 minutes. Drain.
Allow tomatillos to cool slightly before placing in a blender or a food processor. Add the chiles, onion, garlic, herbs, lime juice and salt. Pulse-chop until the tomatillo liquid is well distributed, then blend to a rough puree. Add the avocado, if desired, and puree until smooth. Refrigerate for 2 to 3 days.
SOURCE: http://www.hartandhind.com/
Roasted Plums and Pluots With Crispy Amaretti Crumbs
Ingredients:
3 plums, halved and seeded
3 pluots, halved and seeded½cup finely ground
Amaretti cookies
Unsalted butter
Organic yogurt (vanilla or plain) or crème fraiche, for garnish, as desired
Directions:
Preheat the oven to 350 F. Place a mix of the plum and pluot halves in each of 4 individual baking dishes with the flesh facing up. Using your fingers, gently pack the Amaretti crumbs into the cavity of each fruit half, mounding slightly. Top each half with a dot of butter.
Bake for 15 to 20 minutes, until the fruit is softened and the crumb topping is crispy and slightly browned. Serve immediately, and garnish with yogurt or crème fraiche, if desired. Makes 4 servings.
PER SERVING: Cal 165 (48% fat) Fat 9 g (7 g sat) Fiber 2 g Chol 18 mg Sodium 47 mg Carb 19 g Calcium 79 mg
SOURCE: http://www.hartandhind.com/
SOURCE: http://www.hartandhind.com/
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