The Blacksmith's Cumin Crema

The Blacksmith's Cumin Crema

The Ski Town Soups cookbook is honored to have stellar chefs featured!  Chef Gavin McMichael is one of those!  Chef Gavin is the Executive Chef and Co-Owner of The Blacksmith Restaurant in Bend, Oregon, where they serve Distinctive New Ranch Cuisine.   The Blacksmith Restaurant provides a culinary tribute to the wholesome cooking that fueled the journey west along the Oregon Trail.  The restaurant features New Ranch Cuisine, a food direction that blends the best of the West with the bold flavors of southwestern style cooking, adding the sophistication and presentation of European cuisine. “New Ranch Cuisine is what happens when a cowboy strikes oil on his ranch,” says McMichael.  

Chef Gavin provided two recipes for the Ski Town Soups cookbook: Smoked Tomato Bisque with Grilled Cheese Dippers and Smoked Brisket Chili.  As a serving suggestion to the latter, Chef Gavin recommends ladling the chili into a bowl and piling-on the warmed brisket, topping it with crispy tortilla strips and crumbled queso blanco cheese, and finishing with a drizzle of the cumin crema.

Cumin Crema

1 Tbsp. ground cumin

3 Tbsp. sour cream

1 Tbsp. lime juice

3 oz. milk or water

Incorporate all ingredients.

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