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3C Wednesday, January 29, 2014 – Daily News County Fare & tasty fresh Bronco Orange Cake There's so much to love about this orange cake. It graced the cover of the Post's Empire Magazine Cookbook on Sept. 17, 1978, back when Helen Dollaghan was food editor and they took cakes up to the mountains for photo shoots. At the top of Squaw Pass, Helen and photographer Bill Johnson had to fight off gray jays, also known as camp robbers, during the shoot. "The jays found the cake delicious, and so will you," wrote Helen in her intro to the 40-page cookbook. I think it's a perfect cake to make for any Denver Broncos game. So here's the recipe: BRONCO ORANGE CAKE Makes 2 9-inch layers. The cake in the picture is a threelayer cake. The recipe does not double well, so if you want to make three layers, make two batches. You will have an extra layer for the birds (or the freezer). 2/3 cup (10 2/3 tablespoons) butter 1 cup plus 3 tablespoons sugar 3 extra-large eggs 1 teaspoon vanilla 2 1/2 cups unsifted flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/4 cup freshly grated orange rind (from 2 large oranges) 1/4 cup fresh orange juice Food coloring (optional) Butter and flour 2 9-inch round pans. With a mixer on medium speed, mix the butter, sugar, eggs and vanilla until combined. Continue mixing on high speed for 5 minutes. Scrape down sides of bowl occasionally with a rubber spatula. Sift together flour, baking powder and salt. Add flour mixture alternately with milk to egg mixture. Beat well after each addition. Mix in orange rind and juice. Add food coloring, if desired. Pour batter into prepared pans. Rap pans on counter to settle batter. Bake at 350 for about 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely on racks before frosting. ORANGE CREAM CHEESE FROSTING Makes about 2 3/4 cups. 2 packages (3 ounces each) cream cheese, softened 1 stick (1/2 cup) butter, softened 1 tablespoon orange juice or apricot brandy 4 1/2 cups (about) powdered sugar 1/2 teaspoon finely shredded orange rind Beat together cream cheese, butter and orange juice. Gradually beat in enough powdered sugar to make frosting spreadable. Stir in orange rind. Super Bowl recipe: Denver Post Pork Green Chile Pork green chile, one of our most-requested recipes. Cyrus McCrimmon/The Denver Post Now that the Broncos have made it to the Super Bowl, I'm getting lots of calls from other food editors wondering about Denver's iconic foods. "Do you have Denver omelets there?" asked one writer. In fact, dining critic Bill Porter told me he heard someone ordering that very dish this morning at the Delectable Egg in honor of the Broncos' win. Sure, we have Denver omelets in Denver, but my first response is always green chile. We don't go for the "Christmas" treatment of green and red chile you find in New Mexico, we just stick with green, usually studded with pork. If you have roasted chiles from harvest time in your freezer, so much the better, but canned will do. If you really want to make an all-Colorado meal for Super Bowl Sunday, have a Denver omelet for breakfast, then serve this green chile along with bison burgers (or sliders) with a variety of Colorado microbrews, and peach pie from those Western Slope peaches you froze or canned this summer. You did plan ahead for the Broncos Super Bowl appearance, didn't you? Denver Post pork green chile This recipe from the late Denver Post food editor Helen Dollaghan is one of the most-requested from The Denver Post archives. Serves 6. 1 pound diced pork 1/4 cup cooking oil 1 tablespoon ground cumin 1 1/2 tablespoons dark chile powder 1 1/2 tablespoons dried oregano 1 tablespoon garlic powder or 2 cloves garlic, crushed 1 medium onion, diced 3 cans (10 ounces each) chicken broth 1 can (32 ounces) whole tomatoes 1 tablespoon tomato paste 3-4 fresh roasted green chiles or 1 can (8 ounces) diced green chiles 3-5 jalapeño peppers, diced with seeds (remove seeds to bring down the heat factor) Tortillas Shredded cheese Brown pork on all sides in oil over medium high heat. Add cumin, chile powder, oregano, garlic powder, onion and broth. Bring to boil, reduce heat and simmer, covered, 1 hour. Crush tomatoes with potato masher in another pan. To tomatoes and their juice, add tomato paste, green chiles and jalapeños. Combine tomato and pork mixtures. Bring to boil, reduce heat and simmer 2 hours (or place in a slow cooker up to 8 hours), until pork is very tender. Serve with warm tortillas and shredded cheese. How to Make: Quesadillas You probably don't need a recipe for quesadillas. The quesadilla — like its whitebread counterpart, the grilled cheese sandwich — is a consummate weeknight convenience dinner. It requires very little in the way of time and ingredients; it's delicious and filling; children will eat it with gusto. And you already know how to make it without measuring out any ingredients: Fold a flour tortilla around some grated cheese, griddle it in butter. There's no step three. But let's go back to step one for a second. Are you sure flour is the right kind of tortilla for a dish that's, frankly, already on the bland side? Does the type of cheese you're using possess both superior melting abilities and a pleasingly sharp flavor — or does it congeal into big, tedious gobs? And is butter truly the ideal cooking fat to buffer tortilla from skillet? When one begins asking questions, challenging assumptions and experimenting with alternatives, it becomes clear that the conventional wisdom about quesadillas is flawed. You can make crispier, healthier, more flavorful and more structurally sound quesadillas by ditching old habits and keeping four guidelines in mind. One: You should always use corn tortillas instead of flour. Whereas flour tortillas usually taste like … flour, corn tortillas have the wonderful aroma and toothsome texture of nixtamalized corn. You probably don't have access to fresh corn tortillas (unless you live near a tortilleria or make them yourself), but the average store-bought corn tortilla is miles better than the average store-bought flour tortilla. Plus, corn tortillas are whole-grain, meaning that they are a decent source of fiber, which makes quesadillas slightly healthier than they otherwise would be. Two: You should not put too much cheese (or anything else) in your quesadillas. The notion that there's such a thing as "too much cheese" is counterintuitive, but hear me out: If you cover your bottom tortilla with so much cheese that you can no longer see patches of tortilla in between shreds, you will find that the cheese oozes out and burns while you're cooking the quesadilla, and you will be faced with an unpleasantly high ratio of gooey cheese to sturdy tortilla. Think back to the Elmer's glue of your youth: Did you ever slop glue so liberally on your pieces of construction paper that your artwork ended up with glue smeared all over it? The same phenomenon can occur when cheese and tortillas are your artistic media. Use a thin layer of cheese — just enough to firmly adhere the tortillas to each other. To make the most of your sparingly applied cheese, consider using a mix of cheeses. Monterey Jack is a superlative melting cheese, on par with mozzarella, but it's as bland as One Direction. Augment it with some cheddar, which is too greasy to use in quesadillas by itself but adds some much-needed assertiveness to the Jack. The third rule is to cook your quesadillas in oil instead of butter. I opt for butter over oil whenever possible, but this is one case where oil is better: Butter contains water, which means that your quesadillas will turn out damp and flop- py. Oil is pure fat, so it browns tortillas impeccably, resulting in pleasantly crispy spots on the outside of your quesadilla. (One other benefit of a slightly crunchy quesadilla: It's easier to dip in salsa than a pliable one.) The final quesadillamaking guideline: If you add other ingredients, make sure they are dry. Wet ingredients will make your quesadilla limp and soggy. Go ahead and add cooked beans or vegetables; just make sure to thoroughly blot them with paper towels beforehand. Cooked meat is usually pretty dry, but a little dabbing to remove excess moisture couldn't hurt. And make sure there is cheese swathing your add-ons on both sides. Cheese is the glue holding your quesadilla together, and if you fail to sprinkle some beneath and on top of your other ingredi- tablespoons of the cheese mixture on one of the tortillas, followed by 1 tablespoon of the black beans, 4 or 5 spinach leaves, and then another 11⁄2 tablespoons of the cheese mixture. Top with a second tortilla to enclose the fillings. Repeat with the remaining tortillas, cheese, black beans, and spinach. 2. Put 1 tablespoon of the olive oil in a large skillet over medium-high heat. When it's hot, add one of the quesadillas and cook until lightly browned on the bottom, 2 to 3 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Cool on paper towels. Repeat with the remaining quesadillas, adding the remaining tablespoon of olive oil to the pan when it becomes dry. Cut the quesadillas in half or in wedges if desired, and serve warm with salsa. ents, your quesadilla will fall apart. Even though you probably don't need a quesadilla recipe, I offer you one here to help you put the guidelines into practice. Black Bean and Spinach Quesadillas Yield: 4 small quesadillas Time: 25 to 30 minutes 1/2 cup (about 2 ounces) grated Monterey Jack cheese 1/4 cup (about 1 ounce) grated cheddar cheese Eight 6-inch corn tortillas 1/4 cup cooked black beans, drained well About 1 cup baby spinach leaves 2 tablespoons extra-virgin olive oil Salsa for serving 1. Combine the Monterey Jack cheese and cheddar cheese in a medium bowl. Sprinkle about 1 1/2 WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! 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