The money will be used to pave the ballpark’s dirt parking lot, increasing its capacity to 50 cars. Sidewalks and curbs will also be added.
Renovations to Childers Park were first discussed during work on the city’s capital improvement plan in 2019. Initially, improvements included only the parking lot. Then Marble Falls Parks and Recreation Director Lacey Dingman decided the entire ballpark needed work.
“Access to the facility, as well as the bathroom and concession stand was not (American Disability Act) compliant,” she said. “And the overall degradation of the facility was making it inefficient and difficult to maintain.”
Park renovations began in January 2022. The lengthy list of improvements include a new irrigation system, renovations to the concession stand and bathroom facility, new fencing, and a sidewalk connection to the trail system which leads to The Greens soccer complex. Other components such as new foul poles, bases, shade structures, and bleachers were also a part of the park’s improvements. The department also plans for new scoreboards to be installed in the near future.
Once fully complete, the ballpark’s sizable makeover should total roughly $700,000.
With the litany of new renovations, Dingman is excited to invite fans to the new and improved ballpark.
“Childers Park has served the community for many years and we are extremely happy we were able to invest in a renovation for our families,” Dingman said. “In the past, volunteer groups have taken on the lion’s share of the work for making improvements to the fields and we hope they are as happy as us to be able to enjoy the park in its restored state.”
Currently, the project is about 3 percent under budget. If the trend holds, the parks department may be able to add additional amenities such as new fencing, landscaping, park benches, or new appliances inside the concession stand.
As the Childers Park improvements conclude, the parks and recreation department plans to shift its focus in 2023 to new projects including Park View Park and the sports complex at Thunder Rock, a new development underway at the corner of Texas 71 and U.S. 281 in south Marble Falls.
https://www.hillcountrycollisiontx.com/wp-content/uploads/2022/12/wp-header-logo-36.png6831024lukehttps://www.hillcountrycollisiontx.com/wp-content/uploads/2020/09/Logo-2.pngluke2022-12-13 01:13:352022-12-13 01:13:35Childers Park to conclude year-long restoration
These “beaches” along Backbone Creek where it empties into Lake Marble Falls will disappear sometime in late January or early February when the Lower Colorado River Authority refills the lake. The lake level was lowered seven feet in October. Refilling was delayed from late December to early February. Staff photo by Nathan Bush
Lake Marble Falls will not be returned to its normal lake level until February, rather than early January as first reported, according to the Lower Colorado River Authority. Normally at 737 feet above mean sea level, the lake level was dropped by seven feet in October for repairs to Max Stracke Dam. It is currently at 730.79 feet msl and was originally due to begin refilling Dec. 26.
“The work on the intake structure at the dam is taking longer than originally expected, so we need to keep the lake drawn down a few more weeks,” said John Hofmann, LCRA executive vice president of Water. “The work is important to help ensure the hydroelectric generators at the dam continue to operate efficiently and reliably. As soon as we get the work complete, we’ll provide an exact date for when the refill will start.”
Property owners working on docks, retraining walls, and other structures should plan to complete those projects by Jan. 15, the LCRA said, as the refill may begin earlier than February.
Originally planned for three months, the drawdown of Lake Marble Falls began on Oct. 1 and took seven days dropping about a foot a day. Water released totaled about 3,000 acre-feet, which was expected to increase Lake Travis by a few inches.
Activities prohibited during the drawdown include burning in the lakebed, replacing or building new retaining walls, shoreline work of more than 500 feet, and dredging more than 2,000 cubic yards.
https://www.hillcountrycollisiontx.com/wp-content/uploads/2022/12/wp-header-logo-35.png6831024lukehttps://www.hillcountrycollisiontx.com/wp-content/uploads/2020/09/Logo-2.pngluke2022-12-12 13:09:282022-12-12 13:09:28Lake Marble Falls refill delayed until February
Smart Smiles, a program through Texas Mission of Mercy, visited Marble Falls Elementary School in January 2016 to provide free dental care to students. A $10,000 grant awarded Dec. 7, 2022, by the Marble Falls Economic Development Corp. will help pave the way for a similar clinic on Feb. 24-25 at Marble Falls High School. It will be open to the public. File photo
The Marble Falls Economic Development Corp. Board of Directors approved $18,000 for two community leverage grants — one that will provide free dental care and the other an education program to help bring residents out of poverty — during its regular meeting Wednesday, Dec. 7.
The Getting Ahead in a “Just Getting-By” World poverty resource program got $8,000 for classes that will teach low-income residents how to gain financial stability.
Marble Falls Independent School District Superintendent Dr. Chris Allen requested $7,500 for the Texas Mission of Mercy clinic. After learning the group hadn’t raised the necessary funds, the EDC board decided to up the requested grant total to $10,000.
The nonprofit offers thousands of dollars of free dental care to under-resourced patients through impromptu clinics in community centers and schools across the state.
“Texas Mission of Mercy is great because dental health is critical to overall health, and healthier people tend to be happier people,” said EDC Executive Director Christian Fletcher. “Removing financial and access barriers to dental care will give a lot of deserving folks a new start.”
The clinic is Feb. 24-25 at Marble Falls High School, 2101 Mustang Drive, and will be open to the public.
The EDC awarded $8,000 to the Getting Ahead in a “Just Getting-By” World program, a creation of Workforce Network Inc. The 20-week course is based on Ruby Payne’s “Bridges out of Poverty.”
“Getting Ahead will help people work through life and employment challenges and will help them become more productive citizens,” Fletcher said. “The relationships that are established through this program will be powerful for all the people involved.”
Classes — one in English and another in Spanish — will begin at 5:30 p.m. Jan. 10 at St. John’s Catholic Church, 105 RR 1431 in Marble Falls. Each class is limited to 12 participants.
The Marble Falls EDC annually allocates $100,000 through community leverage grants for projects that enhance quality of life for residents and improve the well-being of the city. Since 2013, the EDC has awarded more than $800,000 in community leverage grants.
To apply for a leverage grant for a nonprofit or community event, visit the EDC website.
https://www.hillcountrycollisiontx.com/wp-content/uploads/2022/12/wp-header-logo-34.png7681024lukehttps://www.hillcountrycollisiontx.com/wp-content/uploads/2020/09/Logo-2.pngluke2022-12-11 15:29:532022-12-11 15:29:53Marble Falls EDC grants money for free dental care, financial health
Lower Colorado River Authority and Pedernales Electric Cooperative representatives present a $24,515 grant to Highland Lakes Canine Rescue for a rainwater catchment system that will provide water to firefighters for use in emergency responses. Pictured from left — along with a few adorable photo bombers — are LCRA Regional Affairs representative Susan Patten, LCRA board member Michael L. ‘Mike’ Allen, PEC Community Outreach specialist Celeste Mikeska, LCRA board members Margaret D. ‘Meg’ Voelter and Carol Freeman, rescue Executive Director Brittany Osbourn, rescue facilities manager and trainer Cody Broker, and rescue board member and volunteer coordinator Janelle Boutte. Courtesy photo
The Community Development Partnership program money, along with $16,780 in matching funds from the rescue, will pay for a vital source of water for fighting fires in an area that does not have access to municipal service or fire hydrants.
During a wildfire in June, residents near the shelter had to be evacuated when firefighting efforts were limited due to a lack of nearby water resources.
“We just watched as it kept growing and growing – and it got huge,” said Brittany Osbourn, executive director of Highland Lakes Canine Rescue. “When the firefighters arrived, we found out they had to go out and find water to combat it. It made us realize instantaneously how dangerous it is and how important a project like this is.”
Highland Lakes Canine Rescue worked closely with local emergency service departments on the water tank’s design, size, location, and accessibility. The rescue’s facility has room for large vehicles to drive in and out and is in a part of Marble Falls with limited traffic. It is easily accessible by several fire departments, including Horseshoe Bay, Burnet, and Granite Shoals. A manager also lives on site and can make sure firefighters have access.
The surface area of the kennel’s roof can collect more than 100,000 gallons of rainwater per year, potentially filling the 29,173-gallon tank more than three times over.
“This is peace of mind for our community,” Osbourn said. “If we have another fire, there’s always going to be water.”
The community grant is one of 46 recently awarded through LCRA’s Community Development Partnership Program, which helps volunteer fire departments, local governments, emergency responders, and nonprofit organizations fund capital improvement projects in LCRA’s wholesale electric, water, and transmission service areas. The program is part of LCRA’s effort to give back to the communities it serves. PEC is one of LCRA’s wholesale electric customers and is a partner in the grant program.
Applications for the next round of grants will be accepted in January. More information is available online.
https://www.hillcountrycollisiontx.com/wp-content/uploads/2022/12/wp-header-logo-33.png7171024lukehttps://www.hillcountrycollisiontx.com/wp-content/uploads/2020/09/Logo-2.pngluke2022-12-10 18:36:132022-12-10 18:36:13LCRA grant for rainwater tank at dog rescue to aid firefighters
Officer Tim Edwards (left) of the Granite Shoals Police Department is sworn in as the new school resource officer at Highland Lakes Elementary School by Granite Shoals Police Chief John Ortiz (right). The swearing-in was Friday, Dec. 9, during a morning assembly. Granite Shoals Mayor Aaron Garcia, who is also a Marble Falls police officer, looked on as Edwards became the first officer to serve full time at an elementary campus in the Marble Falls Independent School District. The position was part of an interlocal agreement approved Oct. 11 between the city of Granite Shoals and the school district.
The Reagor Air Conditioning building in Burnet is blocked off as cleanup efforts after a fire get underway. Fire marshals and police are investigating the cause of the Dec. 5 blaze and asking for the community’s help. Staff photo by Dakota Morrissiey
Fire marshals and Burnet police are asking the community for information as they investigate the cause of a fire in the Reagor Air Conditioning building, 300 U.S. 281 North in Burnet. What started the Dec. 5 blaze has yet to be determined.
The Burnet Fire Department responded to the scene at 2:56 p.m. Monday, but the exact time flames ignited is unknown, according to a media release from the city. By the time crews arrived, the fire was raging and producing a significant amount of smoke.
City officials are asking anyone who might have seen the start of the fire prior to the 2:56 p.m. arrival of first responders, or any suspicious activity, to call Burnet Police Investigator Christine Cummings at 737-251-4241.
State fire marshal investigators are working alongside Burnet Fire Marshal John Erskine and Burnet police to determine the cause. Erskine told DailyTrib.com that could take weeks.
Firefighters fought the blaze through the night and into Tuesday morning, preventing damage to neighboring structures and further damage to the Reagor building, officials said. No one was injured.
Assisting the Burnet Fire Department were the Bertram Fire Department, Hamilton County Emergency Medical Services, Burnet Police Department, and local Texas Department of Transportation crews.
https://www.hillcountrycollisiontx.com/wp-content/uploads/2022/12/wp-header-logo-31.png5761024lukehttps://www.hillcountrycollisiontx.com/wp-content/uploads/2020/09/Logo-2.pngluke2022-12-10 11:31:162022-12-10 11:31:16Investigators seek tips in Burnet fire
Check agendas and websites to see if the following government meetings are in person, virtual, or both. Agendas are posted 72 hours before a meeting so are not always ready by the time this list is published. Check links for more information.
approval of settlement regarding Marshall et.al v. Llano County et.al
hiring of outside counsel to review contracts along with closing documents for recent property exchange between county and city of Llano that involves John L. Kuykendall Events Center and other properties
nomination of board member for Burnet Central Appraisal District
presentation and discussion of drafted instructional calendar for 2023-24
renewal of district of innovation
executive session on professional personnel, attorney consultation, real property, identifiable student information, safety and security, and superintendent’s self-evaluation
https://www.hillcountrycollisiontx.com/wp-content/uploads/2022/12/wp-header-logo-30.png150150lukehttps://www.hillcountrycollisiontx.com/wp-content/uploads/2020/09/Logo-2.pngluke2022-12-10 02:30:442022-12-10 02:30:44GOVERNMENT MEETINGS: For the week of Dec. 12
Low levels on Lake Buchanan are made obvious by receded waters that left a lighthouse far from the new shoreline. Staff photo by Dakota Morrissiey
Lake Buchanan rose one foot after recent heavy rains, but long-term, consistent rainfall is needed to restore it to a healthy level, according to Lower Colorado River Authority officials. The massive reservoir, which feeds the chain of Highland Lakes, is currently 17 feet below its maximum of 1,020 feet.
Data from the LCRA Hydromet, a system of more than 275 automated river and weather gauges in the lower Colorado River basin, paints a bleak picture of Buchanan’s recovery status. Two to 7 inches of rain have fallen across the regional drainage basin since Nov. 8, resulting in a river flow of nearly 2,000 cubic-feet per second, almost 20 times its current level, in late November. During this time, Lake Buchanan rose to 1,003 feet from 1,002 feet elevation.
“Before the recent rains, the area of the river above Lake Buchanan, including the river’s tributaries, was pretty dry because of the ongoing drought,” LCRA Meteorologist Bob Rose told DailyTrib.com in an email interview. “The rains had to travel down a long stretch … from Winchell through San Saba to get to the river. As the riverbed was basically empty, that part of the river had to fill up before the river started flowing again.”
An LCRA Hydromet map shows the amount of rainfall the area has received since Nov. 8. Despite recent heavy rains, Highland Lakes lake levels are not rising. Courtesy image
On Dec. 8, 2021, Lake Buchanan was at 1,015 feet elevation and holding 43.5 percent more water than it was on Dec. 8 of this year.
“I can’t give you a specific amount as to how much rain it would take to make an additional impact on the lake level, because that depends on how it rains and when it rains,” Rose said. “If we get a good four- to five-inch-rain now, when the soil is still wet, we would likely see significantly more runoff than we saw from the prior rain event. If we get four to five inches of rain spread out over the next few weeks, the impact would be less because the soil would dry out between the rain events.”
Further data from the LCRA Hydromet show soil across the Highland Lakes accumulating more moisture, reaching over 50 percent saturation in some areas, but, as Rose said, more rain will be needed to keep the land hydrated.
“The recent rains were welcome and were great for the environment and vegetation. They also significantly reduced the fire danger,” he said. “But as far as changing lake levels, it was a good start, but we’d need to follow that up with a whole lot more rain to have a significant impact on lake levels.”
https://www.hillcountrycollisiontx.com/wp-content/uploads/2022/12/wp-header-logo-29.png5761024lukehttps://www.hillcountrycollisiontx.com/wp-content/uploads/2020/09/Logo-2.pngluke2022-12-10 00:48:222022-12-10 00:48:22Much more rain needed to bring Lake Buchanan to healthy level
Juana Ramirez stands in front of Blue Bonnet Café in Marble Falls, where she has cooked tasty meals for patrons for the past 40 years. Staff photo by Nathan Bush
After immigrating from Mexico in 1982 at 22 years old, Juana Ramirez found herself at the front door of Blue Bonnet Café looking for a job.
“I just wanted to work and make money,” she said.
Forty years later, Ramirez is making customers smile with her tasty treats and wonderful service.
No stranger to hard work, she prefers a busy day over a slow one.
“I like to work when there’s a lot of people,” Ramirez said. “That’s because I always have something to do. Whenever it’s not busy, I feel a little bit lazy.”
During her lengthy time at the cafe, she has witnessed its growth from a local staple to a world-famous eatery.
“Over time, the restaurant has kept improving,” Ramirez said. “Whenever I first started, there was only a little bit of customers and people working. But over time, it has kept expanding.”
In the food service world, working for the same restaurant for 40 years is unprecedented. According to the U.S. Bureau of Labor, the median tenure of food service employees is 1.6 years with 75 percent leaving their job within the first year.
Blue Bonnet Cafe has flipped that trend. Currently, it has 25 employees who have worked its tables and counter for a decade or more. Five have 30 years’ experience: Susie DeLaHoya, Pamela Moore, Sherlyn Harper, Jenny Beuerhausen, and Maura Domingues.
When she started in 1982, Ramirez was the first Blue Bonnet employee hired after Belinda and John Kemper purchased the cafe the year before. Forty years later, the restaurant has employed 662 people, and all have gotten to know Ramirez.
Current Blue Bonnet Café owners Lindsay and David Plante could not be happier with the job she has done for four decades.
“She’s such a role model for all of our staff,” David Plante said. “When Juana speaks in the kitchen, everyone quiets down. When Juana says she needs something, everyone is getting her what she needs. It’s pretty amazing.”
Assigned with cooking omelets while serving the many guests the restaurant feeds each day, Ramirez is a valuable resource for other cafe employees.
“She’s an anchor in the kitchen,” Lindsay Plante said. “She holds it all together. She helps everyone get things together. She means a lot to us.”
For Ramirez, cooking is a safe haven. Her mother died when she was a young girl in Mexico. The oldest of a family of five, Ramirez was tasked with preparing meals for her entire household.
Today, she continues to use her cooking to show appreciation for loved ones.
“She’s an unbelievable cook,” Lindsay Plante said. “She shows her love for everybody through food. Even when she’s not working here, she’s making lots of food for her family and hosting parties with food.”
Much of the food Ramirez cooks in the cafe’s kitchen isn’t enjoyed by patrons but by the staff. Instead of the homestyle food Blue Bonnet is famous for, she cooks traditional Mexican meals for herself and fellow employees.
“There’s a lot of cooking she does in the back of the kitchen that never comes out to the front,” Lindsay Plante said with a laugh. “She always makes tortillas and tacos, all sorts of things.”
In June 2019, the diner hired Ramirez’s only child, son Pedro. David Plante still remembers when Pedro was a toddler, wreaking havoc in the Blue Bonnet kitchen.
“When I started working here 18 years ago, Juana would pick (Pedro) up after school,” he said. “He would come, probably at 3 or 4 years old, and come in and jump on the bags of flour.”
After four decades of service, the seasoned Blue Bonnet veteran has no plans of slowing down.
“This was my first and only job,” Ramirez said. “I don’t think I’ll ever leave.”
https://www.hillcountrycollisiontx.com/wp-content/uploads/2022/12/wp-header-logo-28.png6831024lukehttps://www.hillcountrycollisiontx.com/wp-content/uploads/2020/09/Logo-2.pngluke2022-12-09 23:05:592022-12-09 23:05:59Juana Ramirez celebrates 40 years at iconic Blue Bonnet Cafe
Eyes closed, mouth gently chewing, Ginger Sprouse sighed as she tasted the latest twist on a Thanksgiving side dish in the kitchen at Art of the Meal in Marble Falls.
“I am in my happy place,” she said.
Opening her eyes, the cooking school owner turned her fork and palms to the sky and looked to Lexy Holloman, the head chef.
“You know what this needs?” she asked. “Toasted almonds.”
Which is how the dishes taught at Art of the Meal evolve.
“I don’t necessarily have recipes I use verbatim from a cookbook,” Sprouse said. “That’s where I get my ideas.”
Sprouse and Holloman teach public and private classes, each with different recipes for every lesson. November classes were on variations of traditional Thanksgiving side dishes and holiday baking. December offers holiday-themed classes, too, which are posted on the school’s website at artofthemeal.net.
“I don’t repeat the menus,” Sprouse said. “Every month, I recreate everything from scratch. It’s always new. I make it hard on myself, but it’s more fun that way.”
The classes use fresh ingredients, many grown in a garden at Sprouse’s home in Spicewood. While preparing the dish Sprouse was tasting, Holloman decided to add mint. She slipped out the kitchen door to snip some leaves for a salad from the herb garden in the back.
“I like to cook with bright colors and fresh herbs and spices,” Sprouse said. “That’s huge in cooking.”
Sprouse taught herself to cook at a young age.
“I was just trying to survive because my mother did not love (cooking),” she said. “When the kids were born, I wanted them to have healthy, good food, so I learned to make everything from scratch. I’m really very self-taught.”
She has been teaching cooking classes for seven years — five in Houston. She brought Holloman into the Marble Falls business in June.
Holloman trained at The Culinary Institute of America in San Antonio, graduating with honors in 2019. Having worked in a variety of restaurants in different states, Holloman declared the Art of the Meal gig her favorite.
“Most of the time, working in a kitchen, it’s just you on the line and you don’t get to really see how people are reacting,” she said. “It’s just you and food. It’s nice to interact with people here and help them feel confident in the kitchen — and see their faces while they are enjoying food. I love to make people feel happy with food.”
Conversing and enjoying food with others drew Sprouse to the business after she and husband Dean had a date night at a cooking class with friends. They were living in Houston at the time.
She loved it so much, she started her own version, which she ran successfully for five years. When the couple decided to retire to the Highland Lakes, she sold every last soup spoon.
“I was done,” she said. “Then, I saw this building come on the market and it was perfect. I asked my husband, ‘How do you feel about me starting over?’”
Eighteen months into Art of the Meal, she is busier than she can handle, which is why she brought Holloman on board.
However, creating culinary masterpieces and running a successful business are not the real drivers behind Art of the Meal. It’s the camaraderie.
“It’s a great way to meet people,” Sprouse said. “I want people to come here and have an amazing time.”
That includes kids, too. Art of the Meal runs a series of weeklong children’s camps all summer, each one featuring different recipes and cooking skills. In early 2023, she plans to debut a budding chef’s program, a six-week boot camp that will teach “everything from knife skills to breaking down a chicken to making soufflé,” she said.
The boot camp would be one night a week for six weeks for only eight students.
“I want it to be 100-percent hands-on,” Sprouse said.
Private classes can be one person, a couple, or a group. The most common groups are families, which come in to cook together and bond over a custom menu.
“For private lessons, I want to know: What do you love? What are you interested in? What do you want to do?” she said. “You get a 100-percent custom menu.”
Group classes are for 16 people at a time. Four people are assigned to a large steel table, where all the preparations take place before dishes move to the industrial ovens and stovetops in the kitchen. Meals are plated and eaten at the steel tables.
“When you walk in, we have everything prepared,” Sprouse said. “We have wine and appetizers ready to go, and we get to know each other before we start to cook. The attitude we greet people with sets the tone of the whole evening. It’s very important to me for people to feel comfortable.”
The evenings always end with new friendships formed and new recipes to take home and try with family and friends.
“It’s so much fun,” Sprouse said. “I feel like we get to have a dinner party every weekend.”
Art of the Meal is located at 1005 N. Main St. in Marble Falls. Call 713-933-8241 or visit artofthemeal.net for more information.
RECIPES
Shaved carrots with charred dates
8 servings
1½ lb purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
Kosher salt
3 large blood oranges or 2 small grapefruits
¼ cup extra-virgin olive oil
2 Tbsp fresh lime juice
2 Tbsp unseasoned rice vinegar
10 Medjool dates
Tarragon leaves (for serving)
Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in the bowl.
Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.
Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.
Heat a small skillet, preferably cast iron, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.
Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces; add to carrots along with reserved oranges and toss to combine. Taste and season with more salt if needed. Top with tarragon.
Butternut squash tarte tatin
Harissa Paste
10 dried New Mexico chiles (or other large dried chile with mild-to-medium spiciness)
7 dried chiles de arbol (increase for more heat, decrease for less heat)
1 Tbsp (heaping) cumin seeds (or sub slightly less ground; if using ground, skip toasting step)
2 tsp coriander seeds (or sub slightly less ground; if using ground, skip toasting step)
1 tsp caraway seeds (not essential, but added to most traditional harissa)
4 cloves garlic, minced
1½ tsp smoked paprika
1 tsp sea salt
2 Tbsp lemon juice
1 Tbsp white wine vinegar or apple cider vinegar
1 Tbsp tomato paste (or sub finely chopped sundried tomatoes)
¼ cup olive oil (if avoiding oil, sub water or omit)
Add dried chilies to a mixing bowl or measuring cup and cover with hot water. Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.
Meanwhile, add cumin and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop. Then, transfer to a mortar and pestle (if you don’t own one, just add to a food processor to mix later) and crush into a fine powder.
Next, add caraway seeds, minced garlic, smoked paprika, and salt and mix. Then, add lemon juice and vinegar and mix again until you’ve achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.
Once chiles are rehydrated, drain and remove the stems and seeds. Then, add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then, stream in ¼ cup of olive oil while blending to create a saucier consistency (see photo). (Add more oil (or water) as needed until desired consistency is achieved.)
Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste. If it’s not spicy enough at this point, you can either add more chiles de arbol (rehydrated and seeds removed) or cayenne pepper to taste.
Squash
1 large butternut squash, peeled and cut into ¼-inch rounds
1 Tbsp coriander seeds
1 Tbsp thyme leaves
3 Tbsp olive oil
2 Tbsp salted butter
1 Tbsp maple syrup
1 tsp cumin seeds
2 tsp harissa paste
puff pastry
salt and pepper
small handful of mint leaves to serve
Heat the oven to 425 degrees.
Put nice big chunks of butternut squash into a roasting tin, seeds and all. Add coriander seeds, thyme, and 2 tablespoons of oil, then mix well. Spread out evenly and season with salt and pepper. Roast for 25 minutes, turning halfway through.
Meanwhile, put remaining oil along with the butter, maple syrup, and cumin seeds in an ovenproof frying pan over medium heat. Heat, swirling until bubbling, for about a minute, then remove from heat and add the harissa paste. Arrange roasted squash slices flat on the base of the frying pan on top of the mixture. Use all of the slices, adding a second layer if necessary. Allow to cool slightly.
On a lightly floured surface, roll out the pastry until it is large enough to cover the frying pan. Using the rolling pin to pick up the pastry, carefully drape it over the squash, letting the edges overhang the sides of the pan. Trim away all excess pastry with scissors, leaving about 1 centimeter (½ inch) all the way around to allow for “shrinking” as it cooks. Tuck the overhanging pastry between the squash and frying pan. Make a few slits in the pastry to let the steam out.
Bake for 30 minutes until brown. Leave to cool for 10 minutes. Place a lipped serving plate upside down over the pastry. Then, using oven gloves, carefully flip the whole thing over. Remove the pan, replacing any escaped pieces of squash if needed. Scatter with mint leaves and serve.
https://www.hillcountrycollisiontx.com/wp-content/uploads/2022/12/wp-header-logo-27.png6831024lukehttps://www.hillcountrycollisiontx.com/wp-content/uploads/2020/09/Logo-2.pngluke2022-12-09 21:25:422022-12-09 21:25:42Art of the Meal cooking school mixes food and new friendships
