Special Digital Edition, May 2020: On Our Plate

edible NEW MEXICO

®

THE STORY OF LOCAL FOOD, SEASON BY SEASON IN NEW MEXICO

020 2 Y A M

l a i c e p S

IO L EDIT A T I G I D

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On Our Plate A BEST OF EDIBLE NEW MEXICO COMPILATION

MEMBER OF EDIBLE COMMUNITIES

radishandrye.com 505.930.5325

Recipe Index DO IT YOURSELF

6

6

Quick Refrigerator Radish Pickles

8

Creating a Sourdough Starter

18

Texas Q

24

Foraging Spruce Tips

28

G.O.A.T. Cheese

30

Scrappy Tips

32

B-Grade Heirloom Tomato Sauce

36

Pantry Snacks: Cheese Crackers, Beet and Sweet Potato Chips, Chile-Lime Pecans, and Spiced Cashews

BRUNCH

54 MAINS & SIDES

40

Whole Wheat Yogurt Pancakes

55 Sweet Potato Falafel Bowl

40

Shakshuka

57 Charcoal-Roasted Beets

41

Homemade Breakfast Sausage

58 Oyster Mushrooms Rockefeller

42

Sweet Corn Hush Puppies with Lime-Cilantro Aioli

60 Root Vegetable Latkes

44

Oeufs en Cocotte

46

Butter-Dipped Radishes

64 Pureéd Fava Beans with Caramelized Leeks

48

Gourmet Bacon

50

Pecan Upside Down Cake

52

Cynar Mimosa

62 Red Chile Chard Enchiladas

40

66 Sprouted Lentils and Golden Beet Salad 68 Sprouted Mung Beans and Herbs 70 Pasta Dough and BLT Pasta

MAINS & SIDES 72

Laotian Chicken Enchiladas

74

Shredded Chinese Pork Two Ways

DESSERT

57

78

S’mores From Scratch

80

Sweet Potato Cookies

82

Cooking with Roses and Rosé Granita

84

Melon Sorbet Garnished with Melon Chips and Chile

85

Tarragon and Mint Ice Cream

87

Blue Corn and Almond Flour Donuts

88

Colkegan’s Fire

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#SUPPORTLOCAL WE RELY ON SMALL BUSINESS SUPPORT in order for us to tell the story of local food. Without them, we would not be able to share the stories of the good food movement! Make it a priority, when everything has gone back to normal, to support these businesses!

WHAT YOU CAN DO NOW—Support your local businesses by buying gift cards, merchandise, mail order, ANYTHING to get a little money in their coffers now, when they need it most. This goes for restaurants, bakeries and cafes, but also farms, farmstands, breweries, spirits shops, housewares, and more. Sign up NOW for a CSA. COMMIT TO THE FUTURE—When it has been deemed safe by officials and health safety experts, go out and patronize local small businesses and farmers with renewed commitment and urgency. Make it a local food BONANZA. Put your local farmers market’s schedule in your calendar so you can visit it every week.

If every reader of edible New Mexico committed to spending $25 on local today, they would put $1,925,000 back into our economy. What if you did that just once a week for the next year? #supportlocal and buy a gift card, order take out, pick up veggies from a farmer, order a csa, fill a growler . . .

You can find a list of resources on our website at ediblenm.com.

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edible New Mexico | SPRING 2020

OUR PARTNERS

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GRIST FOR THE MILL PUBLISHERS Bite Size Media, LLC

We have heard your requests for more seasonal and local-inspired recipes during this time when we are all cooking at home more. The recipes in this “Best of edible New Mexico” compilation were selected by our publisher and enthusiastic home cook Stephanie Cameron, and includes delicious dishes for every culinary skill-level.

Our DIY section features easy-to-follow guides to making everything from your own sourdough starter (all the rage right now) to fun, simple snacks you can create using pantry items. While we may not be able to dine out with friends at the moment, you and your family or housemates can certainly enjoy a sunny Sunday morning with help from our eclectic Brunch section. With our Mains and Sides, we celebrate both the abundance of fresh spring produce, like the tender chard found in our red chile enchiladas, and the convenience of utilizing storage staples—such as semolina flour for fresh pasta or your favorite tortillas.

Finally, for us, no food is more comforting in troubled times quite like dessert. Try your hand at fresh donuts sprinkled with pinon nuts and chile powder or gather in the backyard with your kiddos for homemade smores. We hope these recipes help provide some nourishment, inspiration, and entertainment in the days ahead.

This special edition of edible is available for PDF download so that you can easily reference it on all your devices. Keep a look out next month when we will be offering another “Best of ” digital issue, featuring our favorite edible New Mexico stories from the past several years. Thank you for continuing to support edible and our local food community; such support has never been more important. We promise to be back in print this summer and in the meantime we will do whatever we can to help New Mexico’s restaurants, ranchers, farmers, artisans, workers, and eaters. For up-to-date information on farms, ranches, grocery services, and restaurants currently open and offering flexible options to provide food right now, please check out our Local Provisions guide at ediblenm.com. Stay safe and we’re with you!

P.S. The businesses that are featured in this issue are the reason we are able to tell the stories of local food. They all have had to make huge adjustments during this time and we encourage you to take the time to see what services they are currently offering by visiting their websites. If they aren't open right now, make it a priority to visit them when they are.

Stephanie and Walt Cameron

EDITORS Willy Carleton and Candolin Cook

COPY EDITORS Margaret Marti and Briana Olson

DESIGN AND LAYOUT Stephanie Cameron

PHOTO EDITOR Stephanie Cameron

EVENT COORDINATOR Natalie Donnelly

DIGITAL CONTENT MANAGER Cyndi Wood

VIDEO PRODUCER Walt Cameron

SALES AND MARKETING Kate Collins, Melinda Esquibel, Gina Riccobono, and Cyndi Wood

CONTACT US Mailing Address: 3301-R Coors Boulevard NW #152 Albuquerque, NM 87120 info@ediblenm.com www.ediblenm.com

SUBSCRIBE ∙ BUY AN AD ∙ LETTERS 505-375-1329 WWW.EDIBLENM.COM We welcome your letters. Write to us at the address above, or email us at INFO@EDIBLENM.COM Bite Size Media, LLC publishes

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edible New Mexico six times a year.

We distribute throughout New Mexico and nationally by subscription.

Subscriptions are $32 annually.

Stephanie and Walt Cameron, Publishers

Printed at Courier Graphics Corporation Phoenix, Arizona

NOTE: All recipes are by edible New Mexico and photos are by Stephanie Cameron unless otherwise noted.

No part of this publication may be used without the written permission of the publisher. © 2020 All rights reserved.

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edible New Mexico | SPRING 2020

celebrating spring Special Brunch Menus Easter • April 12 Mother’s Day • May 10

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photo: Kitty Leaken

Do It Yourself

QUICK REFRIGERATOR RADISH PICKLES

By Seth Matlick Makes 1 quart jar

1 bunch of radishes or 1 large daikon radish,

topped and washed 1 cup water 1 cup vinegar (white, cider, or rice wine all

work well) 2 tablespoons sugar 1 tablespoon salt Spices, herbs, and seasonings to taste With their great crunchy texture and spicy flavor, radishes make amazing pickles. Feel free to be creative when making pickles, and use what’s in season. Some combinations that I love are thinly sliced radish pickles with cider vinegar, coriander, cumin, chile, and fenugreek. Another option is quartered radish pickles with white vinegar, garlic, and white peppercorns. Try matchstick purple daikon pickles with rice wine vinegar, fresh ginger, cayenne, and star anise.

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edible New Mexico | SPRING 2020

Bring water and vinegar to a boil. Add salt and sugar and whisk to dissolve. Add spices and simmer for 10 minutes. Remove from heat and let cool.

While the brine is cooling, slice, chop, or matchstick radishes to your liking. Pack radishes in a glass jar, leaving 1 inch of headroom at the top of the jar. Pour brine over radishes and refrigerate several hours to overnight. Flavor will intensify with time.

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Creating a Sourdough Starter THREE BASIC INGREDIENTS Story and photos by Maurizio Leo

F

lour, water, salt. That’s it. Nothing more, nothing less. If you had told me several years ago that I could make enticingly crunchy, tender, healthy bread at home with only these elemental ingredients, I would not have believed you.

I would have claimed that baking bread requires a professional mixer, a big oven, and a list of ingredients so long your eyes start to glaze over. And yet, I’m performing this alchemy day after day in my home kitchen: transforming three basic ingredients into wholesome sourdough bread.

How does one begin the journey of making naturally leavened bread? It starts with, well, a sourdough starter.

Despite all the mysticism and lore about creating the concoction, when broken down, it’s simply a naturally fermenting mixture of flour and water. Add water to dry flour and let it sit on the counter for a few days, and you’ll see nature weave life into a once lifeless lump: bubbles will appear, and the mixture will rise. This natural fermentation can be harnessed, and, once stable, controlled to produce a bread so flavorful and healthy that it’s hard to go back to anything else.

I created my sourdough starter (aptly named Brutus after the trouble it gave me in the beginning) more than five years ago, and it’s the same one I use to this day. It’s a spoiled brat now, to be sure, but in exchange for my attention and fresh flour, it stays on schedule and, when baking, it does most of the heavy lifting (bread-nerd joke, sorry). Back in the early days, it was the quintessential rebellious child: sometimes it wouldn’t show any fermentation activity, and at other times it was utterly unruly. In the beginning, I didn’t realize what it needed to thrive; I didn’t see how important timely refreshments (mixing in fresh flour and water) were, or how much temperature impacts fermentation. The key to raising a well-adjusted

“T

starter is to be observant of its needs, give it space to grow, and adjust refreshments to encourage maximum fermentation activity. A healthy starter means great bread.

Creating a healthy starter can be done in as few as six to seven days, requiring only a small amount of attention each day. But first, we need to pick up a few key ingredients: • • • • •

a kitchen scale whole grain, dark rye flour (organic, if possible) unbleached all-purpose flour (organic, if possible) a small spatula two 1-liter glass, or plastic, jars with loose fitting lids

A kitchen scale guarantees accuracy when measuring the amount of flour needed for each starter refreshment. Measuring flour by volume is inherently imprecise as the amount of flour packed into a measuring cup can vary. Further, it’s a good idea to get used to using a scale for weighing ingredients as this will improve future baking consistency.

Why rye flour? Rye flour is teeming with extra nutrients and microorganisms that help kickstart the whole process. If you don’t have rye flour, a good quality whole wheat will also work well.

A FEW TIPS BEFORE BEGINNING • Water that’s high in chlorine can impede fermentation. Before starting this process, fill a large jug with tap water and let it sit out uncovered overnight to let any chlorine dissipate. Alternatively, distilled water could be used in lieu of tap water.

• After you put your starter mixture in the jar, you will keep it covered, but not sealed, during the rest of the process. Either a porous cloth or a lid resting on top of the jar will work well. Use containers with

These days, refreshing my sourdough starter has become a liturgical part of my day. It takes mere minutes to provide it with fresh flour and water, and in return it produces incredibly flavorful and healthy sourdough bread for my family.

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edible New Mexico | SPRING 2020

The Starter

thermometer glass or plastic jars

spatula

The Tools kitchen scale

rye flour and all-purpose flour

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9

• enough headspace for the mixture to rise. Additionally, place your jar in a bowl while it’s resting in case the mixture spills over.

• There’s often a surge in fermentation activity during the first couple days of the process, probably caused by other yeast and bacteria that will eventually die off. When this happens, many attempting to create a sourdough starter think it has “died,” and they start over. Don’t be fooled by this lapse in activity; continue with the schedule and eventually the desired yeast and bacteria will move in and stabilize.

• The entire process is extremely temperature-dependent. By keeping the contents of the jar around 80ºF, you’ll ensure a favorable environment and speed things up dramatically. If you have a home proofer or yogurt maker, this would be the time to turn it on. If not, a home oven, turned off, with the light on inside (and a thermometer to monitor the temperature) will work well.

DAY ONE In the morning, measure 100 grams whole grain rye flour and 150 grams water, and mix together in one of the jars. Stir vigorously until all dry bits are incorporated. Keep this mixture somewhere warm in your kitchen—80–85ºF is ideal. If it’s cool in your kitchen, warm the water to 80ºF before mixing. Let the mixture rest out of direct sunlight for 24 hours.

DAY TWO You may or may not already be seeing some activity. As mentioned above, this potential surge of activity is normal and should subside around day three.

Place your second, empty jar on the scale and tare so that it reads 0 grams. Scoop in 75 grams of the mixture that has been resting for 24

hours, discarding the rest. Next, add 50 grams rye flour, 50 grams all-purpose white flour, and 125 grams water (again, if it’s cold, warm the water to 80°F). Mix well until all dry bits are incorporated, cover, and place in the same warm spot for 24 hours, until day three. Empty and clean the jar from day one.

DAY THREE In the morning, you may start to see more activity, or you may see none. Don’t fret; stick to the schedule, and activity will pick up soon enough.

Regardless of activity, place your clean jar on the scale and tare. Scoop in 75 grams of the mixture that rested overnight and add 50 grams rye flour, 50 grams white flour, and 125 grams warm water. Stir until well incorporated. Cover the jar and let rest 24 hours until day four. Discard the rest of the mixture in the first jar and clean it in preparation for the next day.

DAY FOUR This is the first day of the process with two refreshments in a single day: one in the morning, and one approximately 12 hours later.

In the morning, you should start to see signs of fermentation activity if you haven’t already. There will be bubbles scattered on the sides and top, and the level of the mixture might have risen and fallen a little (evidenced by streaks on the sides of the jar).

Refresh as on day three. Place a clean jar on the scale and tare. Scoop in 75 grams of the mixture from the jar that fermented overnight; add 50 grams rye flour, 50 grams white flour, and 125 grams warm water (80ºF). Mix thoroughly, cover, and let rest for 12 hours. After this 12-hour rest, refresh again with the same ratio of ingredients, and let rest overnight.

Day Two

Day One 10

edible New Mexico | SPRING 2020

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DAYS FIVE AND SIX For days five and six, continue refreshing with the same ratio of ingredients as day four, twice a day, as fermentation activity increases more and more.

DAYS SEVEN AND ONWARD In the morning on day seven, place a clean jar on the scale and tare.

Scoop in 50 grams of the mixture from the jar that fermented overnight. To this, add 100 grams all-purpose flour and 100 grams warm water (no rye flour is needed). Mix thoroughly, cover, and let rest for 12 hours. In the evening (after about 12 hours), refresh again with the same ratio of ingredients and let rest until the next day.

At this point you should start to see the height of your starter rise and fall in the jar predictably each day. This periodic behavior is a good indicator that it is strong enough to use for your first loaf of bread. If your starter is still struggling to show vigorous activity, keep refreshing with the same ratio of ingredients for another day, or several more, until things pick up. This process can sometimes take longer, depending on the flour used and the environment (especially if it’s cool in

your kitchen). Be patient and stick to the schedule, and eventually a stable starter will take hold.

The starter will continue to develop flavor and strength over the next week and into the future. With a strong starter, you can now use a portion of it when “mature” (when it’s risen to maximal height) to make a leaven (or levain) for the bread recipe to follow.

If you need a break from refreshing your starter each day, you can always stick it into the refrigerator for a week (or up to two in a pinch) right after a refreshment. When you want to bake again, take it out a few days before and give it 2–3 refreshments over the course of a day or two to get it back up to strength.

These days, refreshing my sourdough starter has become a liturgical part of my day. It takes mere minutes to provide it with fresh flour and water, and in return it produces incredibly flavorful and healthy sourdough bread for my family. I like to think it’s me making the bread—I’m controlling fermentation, my hands are mixing, and my hands shape the dough—but the reality is that I’m just a small cog in nature’s machinery. All I really need to do is lend a helping hand and stay out of the way.

Day Three

Day Four

Day Seven

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edible New Mexico | SPRING 2020

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THE PERFECT LOAF: BEGINNER’S SOURDOUGH BREAD Your sourdough starter is the cornerstone of great bread.

When your starter is mature each day is the optimal time to make what’s called a leaven—an offshoot of your starter that’s used in a single bake.

Leaven Ingredients 40 grams mature liquid sourdough starter 40 grams whole wheat flour 40 grams unbleached all-purpose flour 80 grams water at room temperature Dough Ingredients 750 grams unbleached all-purpose flour 110 grams whole wheat flour 50 grams whole rye flour 690 grams water, warmed to 90°F 18 grams fine sea salt 185 grams mature leaven

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edible New Mexico | SPRING 2020

Method 8:00am: Mix together the leaven ingredients in a clean jar and store somewhere around 74–76ºF ambient temperature for 5–6 hours.

12:00pm: Mix by hand all flour for the dough and 640 grams water in a bowl until all dry bits are incorporated. Cover the bowl and store somewhere warm, around 75ºF, for 1 hour.

1:00pm: Add your mature leaven, the reserved water, and salt to the mixing bowl. Mix with your hands until everything is incorporated and the dough comes together.

1:10pm to 5:00pm: Transfer the dough to a large container for the first rise (bulk fermentation). This step will take around 4 hours if the dough is kept between 75ºF and 80ºF. Starting at 1:40pm, perform 3 sets of stretch and folds, spaced out by 30 minutes. For each set: uncover your dough, grab the dough at one side, then stretch up and over to the other side. Do this stretch and fold at the north, south, east, and west sides. Cover the bowl and let

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rest until the next set. When finished with the third set, let the dough rest until 5:00pm.

5:00pm: Flour your work surface and dump the dough onto it. Use a bench knife to divide the dough into two halves.

Using floured hands and the bench knife, turn each half on the counter while gently pulling the dough towards you.

This turning and pulling motion will develop tension on the top of the dough, forming a round. Let rest on the counter for 30 minutes.

5:30pm: Flour the top of the dough and the work surface.

Working with one at a time, flip the round so the floured top is now down on the work surface. Using two floured hands, grab the bottom of the round and stretch it gently up and over, about 2/3 the way to the top. Then, grab the left and right sides of the dough and stretch them away from each other, then fold one side over toward the other and repeat with the other side. Then, grab the top of the package, stretch it away from your body, and fold down and over, all

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edible New Mexico | SPRING 2020

the way to the bottom of the remaining dough. Place the dough, seam-side up, in a bowl or proofing basket lined with a clean kitchen towel.

Overnight: Cover the baskets loosely with plastic to prevent the dough from drying out. Place the bowls in the refrigerator to rest overnight.

8:30am the next day: The easiest way to create the right, steamy environment for baking bread in a home oven is to use an oven-safe household dutch oven with lid. Preheat the oven to 500ºF and heat with a dutch oven inside for 1 hour. At 9:30am, carefully take out the dutch oven and drop the proofed dough inside, seam-side down. Using a knife or scissors, cut the top of the dough slightly to allow it to expand when baking. Cover the dutch oven and place it back into the oven. Bake for 20 minutes at 475ºF. Then remove the lid and turn the oven down to 450ºF. Bake for 25–35 minutes, until the internal temperature of the loaf is above 208ºF. Let cool at least one hour on a wire rack.

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Texas Q

100 RECIPES FOR THE VERY BEST BARBECUE FROM THE LONE STAR STATE, ALL SMOKE-COOKED TO PERFECTION

 R E A L T E X A S B A R B E C U E 

EAN

C H E R Y L A LT E R S J A M I S O N

—Lisa & Tom Perini, Perini Ranch Steakhouse, Buffalo Gap, Texas



Camp and Camp Brisket

“ BBQ is always a hot topic in Texas. Cheryl Jamison brings authentic Texas barbecue to life with skill, knowledge, and wit—so you can be sure to have a happy table once the food is ready!”



—Jeff Savell, University Distinguished Professor, Texas A&M University, and co-leader of Barbecue Summer

—Kelly Dean Yandell, blogger at “The Meaning of Pie” and past president of the advisory board for Foodways Texas



—Jess Pryles, author of Hardcore Carnivore

“Texas Q reminds me of what I love about Texas barbecue: that it’s great food meant to be shared with family and friends. The backstories that Cheryl Jamison shares about the recipes add a richness to the experience and remind us why these dishes are so enjoyable.”

“ Cheryl Alters Jamison has a place amongst the greatest voices on Texas and Southwest foods. From rubs and mops all the way to sweet potato pie, Texas Q covers a lot of appetizing ground.”



“ From basic foundations and traditional recipes to more creative takes on using the smoker, Texas Q serves up a slew of delicious options for any barbecue fan.”

TEXASQ

G

enuine Texas barbecue, slow-smoked with soul and passion until it’s bursting with bodiaciously good flavor, is famous all over the world. Whether you live in Texas and grew up with the spirit of Texas Q in your bones, or you live somewhere else and only rarely get to indulge in this magnificent food, this book is perfect for you. Cheryl Alters Jamison, coauthor of Smoke & Spice, the best-selling smoke-cooked BBQ book ever, reveals in these pages the secrets of authentic Texas-style smoke-cooking. In more than 100 recipes, she shows backyard cooks how to cook brisket, the signature dish of Texas barbecue, just like a pitmaster, and she goes way beyond brisket to reveal the surprising, and until now sorely underappreciated, breadth of barbecue styles and traditions that flourish under the glorious Texas Q umbrella.

Fire up the smoker and enjoy!

ISBN: 978-1-55832-971-3 $26.99 US | £18.99 UK | $35.99 CAN Visit QuartoKnows.com Follow us on

306521 - Texas Q_cvr.indd 1

Title: 306521 - Texas Q Page: Cover

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Cheryl Alters Jamison's particular passion is barbecue—“cooking low and slow over smoldering wood.” Smoke is both an ingredient and the essential technique in the process, she says, “adding its resonance and flavor to the food.”

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edible New Mexico | SPRING 2020

About Texas Q Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelled barbecue, barbeque, bar-b-q, BBQ, or just Q— none is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke-cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book.

Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in Texas Q (Harvard Common Press) you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables, each infused via rubs and mops and spices— with robust, distinctive Texas flavors. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked MexicanAmerican, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating.

For blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years.

Red, White, and Blue Potato Salad and East Texas Spare Rib recipes provided in the following pages are from Texas Q. About the Author Cheryl Alters Jamison is the multiple-awardwinning author or co-author of more than twenty cookbooks on regional American cooking and on grilling and barbecue, including Smoke & Spice, The Barbecue Lover’s Big Book of BBQ Sauces, The Border Cookbook, Texas Home Cooking, and Texas Slow Cooker.

Cheryl recently wrote Perini Ranch Steakhouse cookbook with Buffalo Gap’s Tom and Lisa Perini. excitedaboutfood.com

Excerpt from Early Summer 2017 issue of edible New Mexico from the article "In Our Own Backyard," by Marjory Sweet.

A few years after publishing the Chimayó book, the Jamisons found themselves in Texas.

Cheryl recalls stopping to eat on the road and browsing the uniquely Texan offerings— Tex-Mex, barbecue, soul food. “This would be ripe,” the Jamisons thought. “How to tell the story of Texas food.” They quickly realized how difficult it would be to properly address the subject of barbecue in a compendium-style book. Under a section titled “Recipe for Great Texas Barbecue” they considered writing the following: “Pull out your road map, find your way to Kreuz’s Barbecue in Lockhart and eat up.” They were only half joking. “At the time we believed only a grizzled old pit master could do this,” Cheryl says. “You had to have years of experience.” Would it even make sense to write a recipe for making Texas barbecue at home? Was anyone going to actually attempt it?

Around the same time, Cheryl found herself frustrated with the poor instructions that accompanied a little home smoker she had purchased. The Jamisons were in the Houston area and had seen several ads in Texas Monthly for a company called Pitts & Spitts. She decided to call Pitts & Spitts for advice. It happened to be one of the weekends of the Houston Rodeo and Livestock event, and the only person left at the shop was one of the owners, Wayne Whitworth. “Heck! Please come on over! I’m just so bored here by myself.”

The three of them started talking about barbecue. The Jamisons wanted to understand the possibilities of smoking food at home. Whitworth was just excited to meet people who were interested in making barbecue. Within thirty minutes of conversation, Whitworth said, “How about I bring you one of these pits? I’ll drive it to Santa Fe, stay a week and teach you everything I know.” He kept his promise. His wife had always wanted to see Santa Fe, he told the Jamisons.The newly formed friends spent days and nights smoking everything they could get their hands on: ribs, cuts of brisket, even a ten-pound salmon.

They tried different temperatures, varieties of wood, and cuts of meat. “Whitworth was our early barbecue mentor and first champion,” Cheryl says. “He would ask, ‘You want to learn how to cook a whole hog?’ and suddenly we were on our way to Memphis in May, an annual BBQ competition.” After their intensive education with Whitworth, the Jamisons embarked on a “barbecue pilgrimage,” primarily through the South, sampling the many regional styles of brisket, ribs, and pulled pork. These collective experiences culminated in Smoke and Spice, first published in 1994. At the time, most Americans thought barbecue simply meant grilling steaks, and they were largely suspicious of meat cooked for hours at low temperatures. Smoke and Spice was one of the first books to take home barbecue seriously. It was wildly successful. The book is now in its third edition, has sold over one million copies, and is used as teaching text at the Culinary Institute of America. “We had no idea when we stumbled into this [that] it would be such a big deal,” Cheryl says. “We just saw it as a way of paying respect to an under-recognized American food tradition.”

In an era when you can get excellent barbecue everywhere from waterfront Brooklyn (Hometown in Red Hook) to Los Angeles (Bludsoe’s in West Hollywood) to Albuquerque (Pepper’s Ole Fashion BBQ), it is difficult to imagine a time when pulled pork and ribs were rarely enjoyed outside of Texas, Kansas City, and parts of the South. Now, Aaron Franklin is a national celebrity. Bon Appétit included an Asheville barbecue joint alongside high-end dining rooms on last year’s “10 Best New Restaurants in America” list. Smoke, traditionally reserved as a pit master’s technique, has found its way into all kinds of restaurant dishes: smoked leek soup, smoked fig-leaf shortbread, and smoked lamb khao soi. To be clear, barbecue itself is not a trend; it’s a tradition and a regional speciality with history.

Brooklyn will never compare to Memphis, but in recent years, barbecue has become more popular and more broadly beloved. While Santa Fe may seem like an unlikely origin point for barbecue’s widespread popularity in restaurants and at home, one could argue that the barbecue renaissance started with the Jamisons.

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edible New Mexico | SPRING 2020

RED, WHITE, AND BLUE POTATO SALAD

By Cheryl Alters Jamision from Texas Q, photo by Gabriella Marks Serves 6–8 2 1/2 pounds mixed small waxy potatoes 1 teaspoon kosher salt or coarse sea salt 4 slices uncooked bacon, chopped 2⠄3 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon coarsely ground black pepper 1/4 cup sliced green onions (both white and green portions) Kosher salt or coarse sea salt, to taste

Place the potatoes in a large saucepan and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat and then reduce the heat to maintain a simmer. Cook until the potatoes are tender when pierced with a fork. This will depend on the size of the potatoes, but start checking after about 15 minutes of cooking. Drain and transfer the potatoes to a large bowl.

While the potatoes are cooking, fry the bacon. Place the bacon pieces in a skillet and turn the heat to medium low. Cook the bacon for about 3 minutes, then stir and keep cooking until crispy, about 2 more minutes. Remove the bacon with a slotted spoon and drain on paper towels. Set aside 1 tablespoon of the bacon drippings for the dressing.

Stir together the bacon drippings with the mayonnaise, Dijon mustard, and black pepper. Mix the dressing into the warm potatoes and then mix in the bacon and the green onions. Add salt as needed. Cover and refrigerate for at least 2 hours or up to overnight. Serve chilled.

VARIATION: Mashed Potato Salad. Substitute russet potatoes for the waxy variety and once cooked, mash them roughly. Add 1 to 2 tablespoons sweet pickle relish to the salad.

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EAST TEXAS SPARE RIBS

By Cheryl Alters Jamision from Texas Q, photo by Gabriella Marks Serves 4–6 East Texas Rub 3 tablespoons finely ground black pepper 2 tablespoons sweet paprika 2 tablespoons packed light or dark brown sugar 2 teaspoons kosher salt or coarse sea salt 1/2 teaspoon ground cayenne 2 full slabs pork spare ribs, preferably 3 pounds (1.4 kg) each or slightly less, cut St. Louis style, trimmed of the chine bone and brisket flap 1 cup (235 ml) Vinegar Spritz (2 cups white or cider vinegar and 2 teaspoons Worcestershire sauce, fish sauce, or hot sauce) East Texas Barbeque Sauce 1 8-ounce can tomato sauce 1/4 cup molasses 1/4 cup cider vinegar 2 teaspoons finely ground black pepper 1 teaspoon onion powder 1 teaspoon Tabasco sauce or other Louisiana hot sauce 1/2 teaspoon kosher salt or coarse sea salt If your butcher hasn’t stripped the shiny silver membrane on the ribs’ concave side, remove it.

First, slip a butter knife or paring knife under one end of the membrane. Move the knife back and forth enough that you can get a couple of fingers in between the membrane and the meat. Once you’ve worked your fingers underneath far enough to grip the membrane, pull slowly, trying to take the whole membrane off in one piece. It’s slippery, so you may want to use a paper towel to help pull it off.

To marinate overnight, combine the black pepper, paprika, brown sugar, salt, and cayenne in a small bowl. Apply the rub evenly to the ribs. Place the ribs in a plastic bag or on a baking sheet and then covered with plastic wrap, and refrigerate.

The next day, take the ribs from the refrigerator. Let them sit uncovered at room temperature for 30 to 40 minutes. Prepare the smoker for barbecuing, bringing the temperature to 225°F to 250°F. Transfer the ribs to the smoker, placing them directly on the grate. Cook the ribs for a total of about 6 hours. In the first 3 hours turn the ribs over and rotate from end to end every hour and spray with the vinegar spritz. After 3 hours, wrap each rack in heavy-duty aluminum foil and return to the smoker for the next 2 hours for the pork to steam and simmer. You don’t need to add wood to the smoker during this time unless the wood is your cooking medium, as with a log-burning pit. Unwrap the ribs and return them to the smoker. Add enough wood for cooking 1 hour more.

While the ribs are cooking, prepare the sauce. Combine the tomato sauce, molasses, vinegar, 2 teaspoons black pepper, onion powder, Tabasco, and salt in a medium saucepan. Cook over medium heat for 10 to 15 minutes, just long enough for the flavors to meld together.

In the last 30 minutes of cooking, brush the ribs thickly with the sauce. Just before removing them from the grill, baste once more with the sauce. The ribs should be very well done at this point with meat that comes off the bone very easily when tugged. Slice into individual ribs and serve with any additional sauce on the side, if you like.

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23

Foraging SPRUCE TIPS

By Ellen Zachos

Photo by Ellen Zachos

The mountains of northern New Mexico are chock full of stately evergreens. While most people know that pine nuts come from piñon pines, very few realize that spruce trees also offer up excellent flavor to the adventurous eater. We have two spruce species native to northern New Mexico. Both the Engelmann spruce (Picea engelmannii) and the Colorado blue spruce (Picea pungens) produce edible tips that contain loads of vitamin C and have a tart flavor that the creative cook can use in any number of ways.

Spruce are large trees, generally pyramidal in shape, with attractive green/blue or gray/blue foliage. Their needles grow individually from the branch (similar to rosemary), rather than in bundles like pines. Depending on your altitude, you may harvest spruce tips anytime from April to August. In the Sangre de Cristos, look for the light green, soft, flexible tips to emerge in June. (It’s more important to note what the spruce tree says than what the calendar says.) All spruce trees produce edible tips as long as they haven’t been sprayed with something humans 24

edible New Mexico | SPRING 2020

shouldn’t eat, such as insecticide. If you’re hiking above six thousand feet (the preferred altitude of the Engelmann spruce in New Mexico), it’s unlikely anyone has been out there spraying.

In early spring, spruce trees produce new growth covered in brown, papery sheaths. Gently remove one of the sheaths to find small, young needles, just beginning to expand. These spruce tips can be harvested from the time they first emerge until they begin to stiffen and turn dark green. You’ll get more to work with if you wait until the tips expand, but the flavor is more intense when the tips are compact. As long as the dividing line between old and new growth is clear, both by sight and by texture, you’re OK to harvest.

Because the new growth is soft, you’ll be able to pinch it off with your fingers, no tools required. Harvesting the tips removes the current year’s growth, so walk around the tree, taking just a few tips from each section of the spruce. That will keep the tree from growing in lopsided.

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Young spruce tips have a citrus-like flavor that complements both sweet and savory dishes. Even young needles are tough to chew, but there are plenty of ways to extract their unique flavor. Use them as a stuffing for chicken or fish, finely chop the spruce tips to use them in sauce or soup, or macerate them in water or alcohol to create a base for frozen desserts and beverages.

To make spruce sugar or spruce salt, add equal parts sugar or salt and spruce tips to the bowl of a food processor, and pulse until the mix is finely chopped and thoroughly combined. Spread it out on a cookie sheet and allow it to dry at room temperature, then store your mixture in a jar. Sprinkle the spruce tip salt on root vegetables before roasting, and use the spruce tip sugar in spruce tip shortbread cookies.

One of the easiest ways to enjoy the flavor of spruce tips is to infuse them in simple syrup, then use that syrup to make spruce tip ice cream or sorbet. It’s a refreshing and unusual way to end a meal: a dessert that embodies the flavor of northern New Mexico.

SPRUCE TIP ICE CREAM 1 cup water 1 cup sugar 1 cup spruce tips 2/3 cup heavy cream Combine water and sugar in a saucepan; heat over medium heat, whisking to dissolve the sugar. Add the spruce tips and stir to submerge them in the syrup. Remove saucepan from heat, cover, and let sit overnight.

Strain off solids and measure the syrup; you should have 1 1/3 cups. Add cream to syrup and refrigerate mixture for at least four hours. Transfer the liquid to your ice cream maker and follow the manufacturer’s instructions.

If you’d rather make a non-dairy spruce tip dessert, substitute water for the heavy cream (or half water, half ginger beer!), and make yourself a sorbet.

Older spruce needles are also high in vitamin C, but their flavor can be intensely resinous, and the texture of the older needles is stiff and sharp. If you like strong flavors, use them in applications where you’re not eating the actual tip, such as syrups and infusions. You may even reap a few medicinal benefits. Historically, spruce needle tea has been used to stave off scurvy, decongest lungs, and stimulate the respiratory system. Be sure to follow local entry and harvesting regulations.

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G.O.A.T. Cheese

By Marjory Sweet

In the United States, cow’s milk “does a body good,” while goat milk remains an exotic second choice. Worldwide, however, the opposite is often true. The benefits of goat milk are unique and numerous. Goat dairy can be digested more easily than cow’s. It takes about two hours to digest a glass of cow’s milk and only twenty minutes for goat’s. Goat milk contains less lactose molecules and less fat, so it is more accessible to lactose-intolerant and other sensitive systems.

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If you are curious about goat milk, but wary to start pouring it in your morning coffee, I suggest making cheese. The simple transformation from liquid dairy to soft solid cheese is quick and gratifying. In its final stages, the cheese is salted and can be flavored with herbs, spices, or chiles, which takes the barnyard edge off the milk. I prefer a fresh cheese like this served simply: sliced onto thick, toasted sourdough, with some salty butter and chile flakes. An egg on top is never a bad idea. Enough mornings like these and you might find yourself craving a raw goat milk espresso alongside.

FRESH GOAT CHEESE 1 gallon goat milk (raw preferred) 1/4 tablet vegetable rennet dissolved in 1/4 cup cool water Salt to taste Tools Large stainless steel pot Kitchen thermometer Sieve Cheese cloth Cheese mold In a large stainless steel pot, heat milk to 85–95°F. Stir in dissolved rennet. Cover, remove from heat, and let sit for 45 minutes. Line a sieve with 1 or 2 layers of cheesecloth and set over bowl. Using a long knife or spatula, make a series of cuts from top to bottom (both directions) in the curds. It will look like a checkerboard when you’re finished. This loosens the curds, making them easier to spoon out. Scoop cut curds into lined strainer, stirring gently to release excess liquid. When most of the liquid has drained, set it aside; you can use the whey for other projects. Salt curds to taste, and stir to distribute. Add any other herbs or spices at this point. Crushed local red chile is a nice option. Another favorite is fresh basil from your favorite farmer at the market (for summer cheese, of course). Pack into mold and set mold on a shallow plate to catch any residual draining. Cover with plastic wrap and refrigerate until completely cool and fully drained.

Pour off the excess liquid that has collected on the plate and unmold. Slice or crumble and eat.

Cheese will stay fresh for 4 days.

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Scrappy Tips

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B-grade heirloom tomato sauce.

Photo by Stephanie Cameron

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Scrappy Tips TOMATO SURPLUS Are late-summer tomatoes swallowing your kitchen countertop? You can skip the puréeing and canning and just sock them straight into freezer bags. These frozen subjects will wait until you’re ready to turn them into sauce or add them to soups and stews. Seal tomatoes in a plastic bag and freeze. When you are ready to use the frozen fruit, just drop it into a bowl of warm water and the skins will slip right off.

B-GRADE HEIRLOOM TOMATO SAUCE Recipe by Amy White, pictured on page 30

Ask farmers about B-grade options and hit up the stands at the farmers market 30 minutes before closing to take all the extra tomatoes off their hands for a reduced price. Throw in those tomatoes that sat on the counter a day or two too long also.

Makes 3 cups 3 pounds tomatoes 3 garlic cloves, minced Cut tomatoes in half and grate on a box grater, discarding the skins. Cook on medium heat in wide skillet with garlic until thickened into sauce. Season with salt to taste. Enjoy on your favorite pasta or as sauce for your pizza.

POTATO PEELS You’ll never want to throw out your potato peels again. Cook these up as soon as you have peeled your potatoes so they don’t get mushy.

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or non-stick foil. Gently toss the peelings with the olive oil (just enough to coat them without making them too weighed down—about 1 teaspoon to

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each large potato’s peelings is a good rule of thumb).

Place in a single layer on the baking sheet, and sprinkle with salt. Bake for about 15 minutes, watching carefully through the door to make sure they don’t get too brown. Remove when they are crispy and serve at once with ketchup or your favorite aioli.

FRESH HERBS More often than not, a recipe calls for a small portion of fresh herbs, leaving the surplus to wilt in the refrigerator. Making compound butter with the extra herbs or freezing them in olive oil to use later is a great way to get the most use out of your basil, cilantro, or parsley.

BROTH Onion and garlic skins, celery tops, carrot tops, and leek tops all make great vegetable broth—or you can add them to your rotisserie chicken bones and make the best chicken broth ever.

Just toss all your scraps into a gallon-size freezer bag (keeping bones and veggies separate) and freeze until ready to make stock. You can add many other vegetable scraps—corn cobs, winter squash, zucchini, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs, such as dill, thyme, parsley, cilantro, basil, and the list goes on.

Remove the tops, bottoms, skins, and stems from any vegetables you are preparing and place them in a freezer bag—they can stay frozen up to 6 months.

Continue like this until bag is full. Dump contents into pot and fill 3/4 of the pot (or until scraps just start to float) with water. Bring water to a boil and simmer for at least 30 minutes. Strain scraps from stock and discard. Refrigerate stock up to 4 days, or freeze up to 3 months.

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Wild Mushroom & Cheese Quesadilla Pico de Gallo

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Spinach Salad Tomatoes, Red Onion, Cucumbers, Bacon, Blue Cheese, Balsamic Vinaigrette

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Green Chile Cheeseburger Bacon, White Cheddar, Chipotle Mayonnaise, Potato Chips

16

Anasazi Chicken Cobb Salad Grilled Chicken, Crispy Bacon, Tomato, Avocado, Blue Cheese, Black Beans, Roasted Corn, Egg, Chive, Jalapeno-Buttermilk Dressing

18

Chicken BLT Sandwich Chipotle Mayonnaise, Chile Spiked French Fries

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Spinach and Mushroom Enchiladas Rice, Black Beans, Red Chile Sauce

18

Chicken Fajitas Roasted Peppers, Onions, Flour Tortillas, Guacamole, Pico de Gallo

15

Slow Roasted Scottish Salmon Green Chile Polenta, Wild Mushroom, Spinach Sauté, Salsa Verde

24

Lemon-Garlic Roasted Chicken Sautéed Greens, Roasted Fingerling Potatoes, White Gravy

25

Prime NY Strip Steak Creamed Spinach, Wild Mushroom, Chile Spiked French Fries

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KIDS MENU Mac N Cheese Hamburger with French Fries

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BEVERAGE OPTIONS Canned Soft Drinks / Bottled Water

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Pantry Snacks CHEESE CRACKERS Makes 6 dozen crackers 4 ounces sharp cheddar cheese, grated 1/2 cup whole-wheat flour or whole-grain spelt flour 1/4 cup all-purpose or white spelt flour 2 tablespoons cold unsalted butter, cut into 1/4-inch pieces 2 tablespoons whole milk 1/8 teaspoon onion powder 1/4 teaspoon salt Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Combine all ingredients in the bowl of a food processor fitted with the dough blade. Pulse to form a ball, 1 to 2 minutes. If the dough appears oily from the cheese, wrap it in plastic wrap, and chill for 30 minutes. Turn the dough out onto a well-floured surface and roll it to 1/8to 1/16-inch thickness. Lightly brush the dough with milk.

Using a pastry wheel or knife, cut the dough into 1-by-1-inch squares. Prick the center of each cracker with a skewer. Place the crackers on the prepared baking sheets, leaving at least 1/2 inch between crackers. Bake the crackers, rotating the baking sheet halfway through, just until the crackers are slightly brown at the edges, about 12 minutes. The crackers will crisp up as they cool, so be careful not to overbake—although if you like your crackers extra crunchy, leave them in the oven for 14 to 15 minutes. Transfer the crackers to a wire rack and cool completely. Store in airtight container at room temperature.

BEET AND SWEET POTATO CHIPS 1 large sweet potato, skin on 2 medium-sized beets, skin on 1 1/2 teaspoons olive oil 1/2 teaspoon kosher salt Freshly ground black pepper Heat the oven to 375°F and arrange the racks to divide the oven into thirds. Use a mandolin to slice sweet potatoes and beets with skins on. Place slices in a medium bowl; add the oil, salt, and pepper to taste; and toss with your hands until thoroughly coated. Toss red beets separately to avoid staining other veggies. Place the veggies in a single layer on 2 large baking sheets—the strips can be touching but should not overlap. Bake for 15 minutes, then flip veggies over and rotate pans. Bake for 10–15 minutes more. They are done when the 36

edible New Mexico | SPRING 2020

edges are lightly browned and the chips are stiff and no longer bend. Note: all chips do not cook evenly, so monitoring your chips toward the end and removing them in batches will yield the best results. Place on wire racks and let the chips cool until crisp, about 10 minutes. Store in an airtight container after chips have completely crisped up. Keep for up to 5 days.

CHILE-LIME PECANS 4 cups pecans 15 dried chiles de árbol 20 makrut lime leaves, crumbled 1/2 tablespoon kosher salt 1 1/2 teaspoons ground ancho chiles 2 tablespoons unsalted butter, melted 2 tablespoons vegetable oil 2 tablespoons lime zest, finely grated Preheat oven to 325°F. Combine pecans with all dry ingredients, butter, and vegetable oil in a large bowl; toss to coat.

Spread nut mixture in an even layer on a large, rimmed baking sheet. Roast, stirring occasionally, until pecans are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with lime zest, making sure to evenly distribute spices and zest. Store airtight at room temperature. Note: Savory Spice Shop in Santa Fe is a great source for the spices in this recipe and they offer free shipping within New Mexico.

SPICED CASHEWS 5 large egg whites 1/2 cup sugar 1 teaspoon fresh thyme leaves 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon red chile 4 dashes of Angostura bitters 1 pound cashews Preheat oven to 350°F. Whisk egg whites, sugar, thyme leaves, allspice, ginger, red chile, and 4 dashes of Angostura bitters in a medium bowl to blend. Fold in cashews.

Strain off any excess liquid. Spread out on a rimmed baking sheet brushed with vegetable oil. Bake, stirring every 10 minutes, until golden brown and beginning to crisp, 25–30 minutes. Let cool on sheet on a wire rack (nuts will crisp as they cool). Store airtight at room temperature.

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Brunch

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Whole Wheat Yogurt Pancakes

Brunch WHOLE WHEAT YOGURT PANCAKES

Georgia O’Keeffe adapted this recipe from Stella Standard’s Whole Grains Cookery: A Gourmet Guide to Glowing Health.

Makes 6 3-inch cakes 1/2 cup whole wheat flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup plain yogurt 2 egg yolks, beaten 1 tablespoon butter, melted 2 egg whites, stiffly beaten 1–2 tablespoons cooking oil Mix dry ingredients together, set aside. In a separate bowl, combine yogurt, beaten egg yolk, and melted butter. Add wet ingredients to dry mixture, then fork in stiffly beaten egg whites. Heat oil in a large skillet or griddle on medium high heat. Pour batter into your pan in 3-inch cakes. Cook about 2 minutes on each side, or until golden brown. Serve with your favorite pancake toppings.

SHAKSHUKA

By Seth Matlick Serves 4–6 Shakshuka is a hearty family-style breakfast dish of eggs poached in sautéed tomatoes, onions, and peppers. Although from North Africa, it is commonly found throughout the Middle East. I first ate shakshuka while traveling in Israel, where it is eaten as often for lunch or dinner as it is for breakfast. Using fresh, local tomatoes is ideal, but during the winter they can be hard to come by. I prefer using whole canned tomatoes because, according to Kenji Lopez-Alt’s The Food Lab, “Diced tomatoes are packed with extra calcium chloride, which helps them keep their shape even after extended cooking. Whole peeled tomatoes, on the other hand, break down more naturally” during cooking. This dish has many variations, and part of the reason I’m so fond if it is because the recipe is flexible. It invites creative additions of spices, veggies, and toppings, using this recipe as a starting point.

Cold-hardy greens such as kale, chard, and escarole are easy to find locally during the winter months and would make a great addition to the sauce. Note: Shakshuka can be made 40

edible New Mexico | SPRING 2020

up to three days ahead, cooking the eggs right before you’re ready to serve.

2 tablespoons olive oil 1 large yellow onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 hot pepper (jalapeño, serrano, etc), seeded and diced 2 cloves garlic, minced 1 tablespoon paprika 1/2 tablespoon smoked paprika 1/2 tablespoon cumin 1/2 tablespoon coriander 1 teaspoon red chile powder 1 28-ounce can whole peeled tomatoes, crushed by hand Kosher salt and black pepper 4 to 6 eggs Cilantro or parsley Feta, cotija, or other crumbly salty cheese Crusty bread for mopping up sauce Heat an 8- to 10-inch cast-iron pan, or other deep skillet, on medium-high heat. Add oil to skillet and before it begins to smoke add onion, bell peppers, and hot pepper. Spread evenly in pan and do not stir, allowing peppers and onions to char slightly, for 5 minutes. Stir and repeat one or two times until onions and peppers are soft and browned slightly. Add garlic and cook for 30 seconds to 1 minute, stirring occasionally and not letting the garlic burn. Add dry spices and stir 30 seconds until fragrant. Add tomatoes and juices, crushing by hand right into the pan, and stir to combine everything.

Reduce heat and simmer lightly for 10–15 minutes, until slightly thickened. Season with salt and pepper to taste.

Starting at the edge of the pan, use a large spoon to push sauce aside; then crack one egg into the space. Continue with the remaining eggs and spoon a little sauce over the whites, leaving the yolk exposed. Reduce heat to lowest setting and cover pan until whites have set and the yolks are at your preferred consistency, 5–10 minutes.

Season eggs with a little salt and pepper and sprinkle shakshuka with herbs and cheese and any other toppings of choice (chopped kalamata or oil-cured olives, scallions, diced cured chorizo, or anything else that speaks to you).

Serve hot with crusty bread.

HOMEMADE BREAKFAST SAUSAGE

By Seth Matlick

Makes 6–8 patties I love bacon, truly, but breakfast sausage, with maple and sage and all the right spices, is the king of breakfast meats. This recipe is very easy, scales up well, and patties can be made a couple nights ahead or weeks earlier and frozen until ready to use. Again, feel free to mix up the seasoning you prefer!

2 teaspoons fennel seed 2 teaspoons red chile flakes 2 tablespoons sage, finely chopped 1 tablespoon thyme, finely chopped 3 tablespoons brown sugar 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon smoked paprika 1 pound local ground pork 1/4 cup maple syrup Combine fennel seeds and red chile flakes and crush with mortar and pestle or spice grinder.

Combine with herbs, brown sugar, and dry spices.

Add to ground pork and mix thoroughly. Add maple syrup and mix again. Cook a tablespoon of mixture in a hot pan to test the seasoning. Adjust to taste. Form thin patties, about a 1/4 inch thick, with roughly 1/4 cup of mixture (they will plump as they cook). Cook in a skillet over medium high heat until brown, about 2 minutes per side.

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SWEET CORN HUSH PUPPIES WITH LIME-CILANTRO AIOLI Makes 12 hush puppies 2 ears of corn 1 cup cornmeal 1/2 cup all-purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon cayenne 1/2 cup plus 2 tablespoons buttermilk 1 tablespoon unsalted butter, melted 1 teaspoon hot sauce 2 tablespoons chopped scallions Vegetable oil for frying Slice off corn kernels. Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add buttermilk, melted butter, hot sauce, corn, and scallions, and then stir until just combined.

Pour 2 inches of oil into a heavy-duty pot.

Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into 1 1/2 inch sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2–3 minutes. Serve warm hush puppies plain or with aioli dipping sauce, below.

LIME-CILANTRO AIOLI Make ahead 2 tablespoons chopped cilantro 1/2 cup mayonnaise Zest of 1 lime 4 teaspoons lime juice Whisk together all ingredients in a small bowl. Store in refrigerator overnight.

Serve with hush puppies.

NEW CHEF | NEW MENU | NEW MEXICO

Taste Doc Martin’s NEW Locally Sourced Menu Developed by

Executive Chef Nité Marquez

with Consulting James Beard Award-Winning Chef Zak Pelaccio

OPEN DAILY · LUNCH · DINNER · WEEKEND BRUNCH 125 Paseo del Pueblo Norte, Taos

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S K I L L E T

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VOTED BEST RESTAURANT IN NORTHERN NEW MEXICO

OEUFS EN COCOTTE Oeufs en cocotte or coddled eggs offer the smooth texture of a poached egg combined with the delicious flavors of a quiche. Vary the type of cheese and herbs or replace the meat with chopped cooked vegetables to keep this recipe fresh and seasonal.

4 teaspoons unsalted butter, at room temperature 1/4 cup bacon or ham, cooked and diced 1/4 cup plus 4 teaspoons Gruyère, shredded 4 eggs 8 teaspoons heavy cream Salt and pepper 2 teaspoons fresh flat-leaf parsley, chopped Coat ramekins with 1 teaspoon butter. Add 1 tablespoon bacon and 1 tablespoon cheese to each. Break an egg into each ramekin, then top each with 2 teaspoons cream and 1 teaspoon cheese.

In a wide saucepan over medium heat, bring 1 1/2 inches water to a boil, then reduce the heat to low. Holding each ramekin with tongs, carefully place each in the water. Water should be about 1/4 inch below the rims of ramekins. Cover the pan and cook for 6–7 minutes for runny yolks, 9–10 minutes for firm yolks.

Using tongs, remove the ramekins from the pan. Top each with 1/2 teaspoon parsley. Salt and pepper to taste. Serve immediately.

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edible New Mexico | SPRING 2020

Amazing coffee, incredible food.

Order Coffee Beans Online at iconikcoffee.com

New Drive In! Lena and Lupe Park outside, text 505-629-0764 We’ll take your order at your car and deliver your order right to you.

1600 Lena St. 314 S Guadalupe St 202 Gaisteo St in beautiful Santa Fe

WWW.EDIBLENM.COM

45

BUTTER-DIPPED RADISHES

By Marjory Sweet Serves 2–4 This dish, above all others, highlights the humble radish’s amazing flavor and texture. Fresh and tender radishes, eaten right out of the field or, for those of you not growing your own, picked up at your local farmers market, are crisp and crunchy, sweet and spicy. Too often written off as a basic ingredient, this pairing with good unsalted butter allows the radish to be the star it really is.

10–20 radishes with their greens

(about 2 bunches), washed 1–2 sticks unsalted butter Course pink sea salt or other

finishing salt Wash radishes and their greens gently; trim off any long root tips. Discard any yellow or damaged leaves. Dry, bag, and refrigerate radishes until ready to use. Temper butter over medium heat by using a double boiler to gently heat butter, but not melt, whisking occasionally. Butter should have a consistency of melted chocolate. If too thin, let cool slightly until it thickens to the desired consistency. Dip the bottom half of each radish in the butter and shake off any excess. Place radishes on a sheet tray or plate lined with wax paper. Chill radishes until butter sets (about 5–10 minutes) and then dip a second time (you may need to reheat the butter). After the second dip, sprinkle generously with coarse pink sea salt and chill until the butter has set. Enjoy cold right out of the refrigerator!

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edible New Mexico | SPRING 2020

Travel Local

TAOS El Monte Sagrado Resort & Spa ElMonteSagrado.com Palacio de Marquesa MarquesaTaos.com

Pictured is Eldorado Hotel & Spa in Santa Fe.

SANTA FE

Hotel Chaco HotelChaco.com Hotel Albuquerque at Old Town HotelAbq.com

Eldorado Hotel & Spa EldoradoHotel.com Inn and Spa at Loretto HotelLoretto.com Hotel St. Francis HotelStFrancis.com Hotel Chimayo de Santa Fe HotelChimayo.com

ALBUQUERQUE

LAS CRUCES Hotel Encanto de Las Cruces HotelEncanto.com

GOURMET BACON 1 package thick-cut bacon Variation 1 - Black Pepper and Brown Sugar 1/4 cup black pepper 1/4 cup brown sugar 4 tablespoons bourbon Variation 2 - Jalapeño Bacon Juice of 1 can jalapeños Variation 3 - Red Chile-Honey Glazed Bacon 4 tablespoons honey 2 teaspoons warm water 2 teaspoons red chile For each variation, combine ingredients in a medium sealable container. Add 1/3 package of bacon and shake to coat. Refrigerate for at least 1 hour and up to 24 hours.

Black Pepper and Brown Sugar

To cook, preheat oven to 325°F. Lay bacon out on a parchment-lined rimmed baking sheet. Bake for 40 minutes or until bacon is cooked to preference.

acon Jalapeño B

oney hile-H C d e R on d Bac Glaze

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edible New Mexico | SPRING 2020

EXPERIENCE Oaxaca

Edible Travels–Oaxaca! | February 8–16 2021

Experience Oaxaca and all its flavor while traveling with Edible New Mexico.

We will come together around the tables of Oaxaca to share meals and

stories, discover new culinary traditions, and awaken our taste buds. Edible New Mexico patrons will appreciate special-topic visits with organic farms

and community members involved with Oaxacan sustainability efforts.

*Open Heart Tours will refund all fees paid, including the non-refundable deposit, should the US State Department issue a travel ban for Oaxaca.

OPENHEARTTOURS.COM

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edible New Mexico | SPRING 2020

PECAN UPSIDE DOWN CAKE

By Corinne Fay

This cake is basically a cross between coffee cake and sticky buns, and it is good any time of day.

Topping 1/2 cup butter 1/2 cup brown sugar 2 tablespoons corn syrup 1/2 teaspoon salt 1 cup pecans Cake 2 cups flour 3/4 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3/4 cup yogurt 3/4 cup sugar 6 tablespoons butter, melted 1/2 teaspoon vanilla 2 eggs

Watch How To Video

Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with a circle of parchment. To make the topping, whisk the butter, brown sugar, corn syrup, and salt in a small saucepan and bring to a boil. Pour the melted butter and sugar mixture into the parchment-lined pan. Then you can either spread the pecans over the bottom or arrange them in an appealing pattern, depending on your patience. Put the pan with the sugar and pecans in the freezer for ten minutes while you mix the cake batter.

In a small mixing bowl, combine the dry ingredients: flour, baking powder, salt, and baking soda. In a bigger bowl, mix together the yogurt, sugar, melted butter, eggs, and vanilla. Pour the dry ingredients into the yogurt mix and stir until you have a consistent batter. It should be very thick.

When the pecans and topping in the cake pan have set, gently spread the batter over the topping.

Bake about 45 minutes, until the cake is completely set and browned on top. The pecans and sugar can bubble up quite a bit, so I recommend baking this on a baking sheet so you don’t have to do an oven-cleaning afterwards.

Let the cake cool for ten minutes, loosen sides with a butter knife, and then invert onto a plate or a cooling rack with some parchment underneath to catch drips. Slowly lift off parchment from top of cake and continue to cool before enjoying.

CYNAR MIMOSA

By Enrique Guerrero Serves 1 Cocktail 1 ounce Cynar 1/2 ounce Campari 1/2 ounce fresh blood-orange juice 3 ounces chilled sparkling white wine (preferably Gruet) Blood-orange sorbet (recipe to follow) 1 blood-orange twist Fill a cocktail shaker with ice. Add the Cynar, Campari, and juice; shake well.

Strain into a chilled flute, top with the champagne, and garnish with the twist and a small scoop of blood-orange sorbet.

Sorbet 1 1/4 cups water 3/4 cup sugar 1 1/2 tablespoons zest from blood orange 4 pounds blood orange Combine water, sugar, and orange zest in heavy medium-sized saucepan. Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat.

Cut all peel and pith from oranges.

Working over a bowl to catch juices, cut between membranes to release orange segments. Discard any seeds. Transfer orange mixture to processor; purée until smooth, about 30 seconds. Measure 2 1/3 cups orange purée and mix into orange syrup (reserve any remaining purée for another use). Cover orange mixture; refrigerate at least 6 hours and up to 1 day to blend flavors.

Process orange mixture in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. Makes about 3 cups. (Can be made 2 days ahead.)

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edible New Mexico | SPRING 2020

A Wonderful Mix of Friendship and Philanthropy

Become a Member of The Circles The Circles is the premier membership of the Museum of New Mexico Foundation.

Join us and enjoy an exclusive calendar of events that is especially designed to enhance your appreciation of the art, history and culture of New Mexico and folk art traditions worldwide.

You’ll discover unparalleled camaraderie with an intimate group of fellow members.

For more information contact Cara O’Brien at 505.982.6366, ext. 118 or email cara@museumfoundation.org or visit museumfoundation.org/circles.

Mains and Sides

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edible New Mexico | SPRING 2020

SWEET POTATO FALAFEL BOWL Serves 4 akes 12 falafel 1 medium sweet potato, roasted and skin removed 1 15-ounce can unsalted chickpeas, rinsed 1/4 teaspoon cayenne pepper 1/2 cup fresh parsley, chopped 1 clove garlic, minced 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon sea salt 1/2 teaspoon black pepper Tahini kale salad (recipe below) Crispy chickpeas (recipe below) Tahini dressing (recipe below) Hummus Pita bread, quartered

CRISPY CHICKPEAS 2 15-ounce cans chickpeas, drained and dried 2 teaspoons avocado oil 1 1/2 teaspoons curry powder 1/2 teaspoon garlic powder 1/2 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon sea salt 1/2 teaspoon black pepper 1/2 teaspoon red chile powder

TAHINI KALE SALAD 8 large kale leaves, stemmed and cut into small pieces 1 lemon, juiced 1 tablespoon olive oil 1/4 teaspoon sea salt

Preheat oven to 375°F. Place all of the ingredients into a food processor, and pulse until the ingredients are combined, being careful not to overblend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tablespoons) to form falafel balls or patties, and place directly onto a baking sheet. Bake for 35 minutes.

Falafel should be crispy on the outside and softer on the inside.

Place falafel in a row down the middle of the bowl. Serve with Tahini Kale Salad on one side, topped with crispy chickpeas, and place your favorite hummus and pita slices on the other side. Drizzle the reserved tahini dressing over the falafel.

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Pour the chickpeas on top and spread flat. Add the oil and spices and use your hands to mix and coat the chickpeas evenly. Make sure the chickpeas are in a single layer before putting into the oven.

Bake for 50 minutes. Halfway through baking time, carefully shake the pan or use a wooden spoon to stir the chickpeas, and then continue cooking until crisp. Cool and store in an airtight container.

Add kale to a large bowl and top with lemon juice, olive oil, and sea salt.

Massage liquid into kale until it has completely wilted, about 3 minutes.

In a small bowl, combine all ingredients for tahini dressing. Top salad with tahini dressing, reserving 1 tablespoon for plating Sweet Potato Falafel Bowl.

Tahini Dressing 4 tablespoons tahini 2 garlic cloves, minced 1 lemon, juiced 2 tablespoons pure maple syrup 1 tablespoon olive oil

WWW.EDIBLENM.COM

55

Veggies

CHARCOAL-ROASTED BEETS

By Colin Shane Serves 4–6

8 medium red and/or yellow beets with tops still on, if possible 2 tablespoons toasted piñon or pine nuts 1 tablespoon fresh horseradish, peeled and grated 3 ounces goat chèvre 1 Granny Smith apple, thinly sliced or diced 2 tablespoons extra-virgin olive oil 2 teaspoons lemon juice 2 teaspoons whole grain mustard Spicy bitter greens (arugula, dandelion, watercress, etc.)

Balsamic vinegar Sea salt and fresh cracked black pepper Mesquite charcoal Fill your grill with the mesquite charcoal and light. Make sure there is a healthy amount of charcoal as you will need to bury the beets as best as possible in the charcoal coals.

Allow charcoal to cook until it has slight white edges and embers have formed, about 20–30 minutes.

While the charcoal is cooking, cut the tops off the beets (about an inch from the top) and reserve any medium-small tender beet greens. When charcoal is ready, make a small nest with the coals; place the beets inside and cover with the remaining coals. (For an added smoky flavor, add some wood chips into the coals before starting the beets.)

Cook the beets for 30–45 minutes, turning every 10 minutes and re-covering with the coals as best you can until they have a black crust all over with small patches of white ash. They should be tender enough for a knife to penetrate but do not need to be fully cooked.

When ready, remove the beets from the grill and place into a metal or heat proof bowl and cover tightly with plastic wrap. Allow the beets to steam and cool to room temperature in the covered bowl for 1–2 hours.

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OYSTER MUSHROOMS ROCKEFELLER

Recipe by Amy White Serves 2

1 green onion 1 sprig flat-leaf Italian parsley 1 sprig tarragon 1 sprig chervil A few celery leaves 2 tablespoons good French bread crumbs 3 tablespoons butter, softened Salt and pepper Tabasco sauce 1/2 tablespoon Herbsaint, Pernod, or other pastis (optional) 1 tablespoon olive oil 1/4 pound whole oyster mushrooms (8 nice large ones) Mince the green onion, parsley, tarragon, chervil, and celery leaves as finely as possible (you can do this in a food processor). Mix with the breadcrumbs and butter to make a fairly smooth paste. Season as desired with salt, pepper, Tabasco, and Herbsaint or Pernod.

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Preheat your broiler. Trim the stem off each mushroom (you can mince these up and mix them into the filling). In a wide skillet, heat the olive oil on a medium flame. Lightly salt the gill side of each mushroom and sautĂŠ them gill side down until nicely browned, about 7 minutes. Remove from skillet and spread the filling onto the topside of each mushroom.

Place the mushrooms on a baking sheet and broil until the filling is bubbling and browned, 5 – 10 minutes, watching carefully to make sure they don't burn. Serve hot, garnished with fresh chopped parsley.

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Chef's Prix Fixe Menu offered Sunday - Thursday 210 Don Gaspar Ave., Santa Fe NM 87501, Inside Hotel St. Francis

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Susan’s Fine Wine and Spirits One of the largest selections of wine, craft beer, and spirits in town!

FOR INFORMATION ON NEW PRODUCTS, UPCOMING EVENTS, WINE CLUB SELECTIONS AND MORE, VISIT SFWINEANDSPIRITS.COM.

1005 S. St. Francis, Suite 101 | 505-984-1582 sfwineandspirits.com | Mon–Sat 10am–7pm

Same great food, same great service, new hound.

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ROOT VEGETABLE LATKES Recipe by Amy White Serves 4 These are so good for breakfast, lunch, or dinner. They are like latkes, but more nutritious than just potatoes. At my local farmers market on the day I made this recipe, carrots were actually cheaper than potatoes. Use any combination of carrots, sweet potatoes, beets, rutabagas, parsnips, or potatoes. You could even go further and try it with peas, zucchini (grated, salted, and drained), or steamed cauliflower chopped small. Buying in bulk from larger farms like Schwebach or Wagner is an excellent way to get staples like potatoes and onions at a great price. It may be worth making a trip to their farm stores to stock up.

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2 pounds carrots or other root vegetables, grated

(about 8 cups) 1/2 cup onion, grated 1 teaspoon salt 1/3 cup flour 2 eggs 1/4 cup oil 1 cup yogurt Fresh herbs, finely chopped Grate vegetables. Add eggs, flour, salt, and mix until well combined. Heat a small amount of oil in a skillet over medium-high flame until hot. Use a 1/4 cup measuring scoop to drop mixture into pan, then mash with a spatula to form thin pancakes. Fry on both sides until brown, adding more oil as needed. Garnish with yogurt and fresh herbs.

Looking forward to breaking bread with all of you again soon

douglas merriam food Restaurant and Food Photography

Photo by Eric O'Connell

douglasmerriamfood.com

ROASTERY | TASTING ROOM | COFFEE BAR

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RED CHILE CHARD ENCHILADAS

By Cecilia Rosacker Serves 6–8 24 whole red chile pods 3–4 garlic cloves 2 bunches chard 1 onion, diced 2 tablespoons oil plus 1/4 cup for tortillas 1 dozen corn tortillas 2 cups cheddar cheese Clean red chile pods by cutting stem end and removing seeds. Bring to a boil a large stockpot 3/4 full of water. Add the chiles and turn down to a very low simmer, allowing them to thoroughly soften, but not fall apart. Time will vary depending on the chile and its dryness. Remove from heat and let cool for about 10 minutes.

While the chiles soak, prepare the chard. Clean and remove stems. Dice stems and onions, and roughly chop chard leaves, keeping separate. In a large, deep skillet,

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sauté onions and stems until softened. Add chard leaves to onion and stem mix; cover to steam until bright in color and just softening.

In a blender, combine chiles, 3–4 cloves garlic, and liquid from the chiles to fill to 3/4 full. Blend on high until a smooth sauce.

Pour chile sauce over chard and simmer on low to medium heat allowing water to evaporate and sauce to thicken slightly. If your chile sauce is already thick, add 1 1/2 cups additional chile water to the mix, then reduce with the chard.

Grate cheese and set aside.

Preheat the oven to 350ºF. Over medium-high heat in a small skillet, heat a few tablespoons of olive oil. Fry each tortilla for about 30 seconds on each side. In a 9x12-inch casserole dish, layer 4 corn tortillas then cover with about 1/3 of the chard chile mixture, then 1/3 of the grated cheese. Repeat until you have 3 layers. Bake in the oven for about 20 minutes or until the cheese bubbles. Serve with a fried egg.

B AR C ASTAÑED A

D AYD REAM RUM B AR

L ITTL E B EAR C O FFEE C O.

PUREÉD FAVA BEANS WITH CARAMELIZED LEEKS Serves 4 2 cups fresh fava beans (about 2 pounds of pods)* 1 teaspoon salt 1/4 teaspoon black pepper 1 leek sliced in 1/4-inch rounds, both white and green parts Zest of 1/2 of a medium lemon 1 tablespoon olive oil, plus 2 teaspoons 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon red chile 1/4 teaspoon sea salt Pita chips or bread

Shell and peel fava beans before cooking. To open the pod, snap off the tip and pull down. Remove the beans from the pod and collect them in a bowl. Fill a mixing bowl with ice water (enough to cover the beans) and set aside. Fill a pot with water (enough to cover the beans) and bring to a boil.

Once the water is boiling, blanch the fresh fava beans for 1 minute. With a slotted spoon, immediately transfer the blanched fava beans to the bowl of ice water. This will stop them from cooking any longer. Beans are now ready to peel; the skins should slip off fairly easily by pinching between your thumb and forefinger.

Purée the fava beans in a food processor with salt and pepper. Sauté the leeks in 2 teaspoons of olive oil with a pinch of salt over medium-high heat for a few minutes. Spread the puréed fava beans in a shallow bowl. Top evenly with the caramelized leeks and sprinkle with lemon zest. In a small bowl, whisk together 1 tablespoon of olive oil, garlic powder, smoked paprika, red chile, and sea salt. Drizzle oil over the top of the fava beans and leeks. Serve warm with pita chips or bread. *Note: Canned or dried fava beans, or lima beans, can be used as an alternative.

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Salads

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edible New Mexico | SPRING 2020

SPROUTED LENTILS AND GOLDEN BEET SALAD Serves 6

1/2 cup green lentils, sprouted 4 small beets, roughly chopped 1 head radicchio, roughly chopped 1 handful basil and tarragon, chopped 1 tablespoon olive oil Juice of 1 lemon 1/4 cup capers 2 shallots, minced 2 tablespoons whole grain mustard 1 tablespoon honey

A PARTY WITHOUT A CAKE IS JUST A MEETING. Julia Child

Salt and pepper Start the sprouting process 2–4 days before making this salad. In a clean 1-quart canning jar, add 1/2

D O L I N A

cup lentils and enough water to fill half the jar. Let sit overnight uncovered. Drain water and rinse lentils,

CAFE

&

BAKERY

leaving them in the jar. Cover the jar with a piece of cheesecloth, holding it in place with a lid ring or a rubber band. Lay the jar on its side on the counter,

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shaking the lentils to distribute them evenly. Once in the morning and once in the evening until ready to use, rinse the lentils. Sprouts will continue to grow for several weeks if well rinsed. To slow growth, put a sealed lid on the jar and refrigerate—they should keep for up to a week.

Preheat oven to 400°F. In a large roasting pan, spread

W I N E BI ST R O

the beets evenly and coat lightly with olive oil. Cook for about 15 minutes in oven, or until soft. Remove beets from pan and cool.

To make the vinaigrette, whisk together olive oil, lemon, capers, shallots, mustard, honey, half the fresh herbs, salt, and pepper in a large bowl. Set aside.

Dress sprouted lentils and beets with vinaigrette, sprinkle with remaining herbs and radicchio, and stir to incorporate. Season with salt and pepper to taste. This salad is delicious served immediately, and it tastes even better the next day after flavors have fully melded.

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SPROUTED MUNG BEANS AND HERBS Serves 4–6

Salad 1 cup sprouted mung beans 2 large carrots, grated 1/4 cup fresh basil (or any fresh herbs), chopped Sesame seeds Dressing 2 tablespoons toasted sesame oil 1 tablespoon tamari 1 clove garlic, finely grated 2 tablespoons olive oil Start the sprouting process 2–4 days before making this salad. In a clean 1-quart canning jar, add 1 cup mung beans

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and enough water to fill 2/3 of the jar. Let sit overnight uncovered. Drain water and rinse beans, leaving them in the jar. Cover the jar with a piece of cheesecloth, holding it in place with a lid ring or a rubber band. Lay the jar on its side on the counter, shaking the beans to distribute them evenly. Once in the morning and once in the evening until ready to use, rinse the beans. Sprouts will continue to grow for several weeks if well rinsed. To slow growth, put a sealed lid on the jar and refrigerate—they should keep for up to a week.

In a small bowl, whisk together all dressing ingredients.

Combine veggies in a bowl, and toss with dressing. Serve topped with sesame seeds and fresh basil.

YoU DeSeRvE SoMe ReAl DoWn TiMe DuRiNg YoUr DoWn TiMe.

What better time than the present to calm your mind, reect and envelope yourself with the soothing scent of lavender. Although our light and airy retail space is currently adhering to mandated closures, we are thrilled to still offer many of our best sellers online.

Whether you are sending something to mom, a special loved one, or just treating yourself to a bit of tranquility in these uncertain times, our team is ready to ship a little bit of relief straight to your mailbox.

Peruse our signature lavender collection, enjoy a tiny taste of Campo at home with our Farm Foods collections, meet some of our local makers and explore our new website. Online, our shop is always open at farmshop.lospoblanos.com.

Pasta

Homemade pasta can be fun for a new cook (or anyone, really) to up their game. In 30–45 minutes, a solo cook can make enough pasta for several recipes. The basic ratio is 2 cups flour to 3/4 cup liquid for 1 pound of pasta, or 4 servings. The primary liquid consists of eggs and olive oil, but vegetable juice, lemon juice, or fresh herbs can be used to add color and flavor.

To store uncooked noodles, lay out flat and gather into nests on a parchment lined cookie sheet. Freeze on cookie sheet for 1 hour, then place into freezer bags and return to freezer until needed. Pasta will last up to 6 months in the freezer.

PASTA DOUGH 1 cup all-purpose flour, plus more for rolling and dusting 1 cup semolina flour 3 large eggs 2 tablespoons olive oil

Makes 4 servings Mound the flour onto work surface and make a large well in the center.

Crack eggs into well, add olive oil. Using a fork, beat the eggs and oil until well combined.

In small mounts, add flour to egg mixture and beat with the fork until all is incorporated. Mix until it begins to take shape and can be gathered into a loose ball. Knead the dough for about 10 minutes, until the dough firms up. Shape into a ball and cover with a kitchen towel to keep it from drying out. Let the dough rest for at least 30 minutes and up to an hour.

Cut the ball of dough into quarters, keeping remainder covered with a towel while working on each piece. On a floured surface, roll out the dough as thinly as possible. Dust liberally with more flour to prevent sticking. Fold the pasta sheet a few times over itself (as if folding a letter in thirds) and cut it to the desired width. Shake noodles out, toss with a little flour, and let them rest in loose mounds on a towel while rolling out the remaining dough.

BLT PASTA Kosher salt 2 strips of bacon, cut into 1/2-inch pieces 1 teaspoon olive oil 1 serving of pasta from recipe above 3/4 cup cherry tomatoes, halved 1 ounce (handful) of watercress, arugula, or other greens Freshly ground pepper and Parmesan for serving

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Serves 1 Boil water for pasta. Add 1/2 tablespoon kosher salt, add pasta, and cook for 2–5 minutes, depending on thickness.

Meanwhile, place bacon and olive oil in a medium-size skillet over medium heat, stirring occasionally. Cook bacon until crisp, about 5 minutes. Remove bacon and set aside. Pour off all except 1 tablespoon of bacon fat.

Add tomatoes to the skillet, coating with bacon fat, and season with salt and pepper. Cook over medium heat until tomatoes almost melt—about 5 minutes. Add half of the bacon and combine with tomatoes. Add pasta directly to skillet, pour in 1/8 cup pasta water, and toss to coat. Add greens and toss with pasta until wilted. Add more pasta water, a tablespoon at a time, as needed to loosen up the sauce. Season with more salt, pepper, remaining bacon, and Parmesan.

BLT Pasta.

CREAMY MUSHROOM SAUCE 2 tablespoons unsalted butter 3 cloves garlic, minced 1 pound mushrooms, thinly sliced 1/3 cup heavy cream 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper to taste 2 tablespoons freshly grated Parmesan 1 tablespoon parsley leaves, chopped

2 Servings Melt butter in a large skillet over medium heat. Add garlic and mushrooms, stirring occasionally, until tender and browned, about 5–6 minutes. Stir in heavy cream, thyme, and oregano. Season with salt and pepper. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5–6 minutes. Stir in Parmesan. Toss with pasta and garnish with parsley.

Reheat the second serving for lunch within 3 days.

WWW.EDIBLENM.COM

71

LAOTIAN CHICKEN ENCHILADAS

Adapted from Genius Kitchen Serves 4

Laotian chile, peanuts, and coconut milk put an Asian twist on the usual enchilada recipe. We used Kinna’s Kitchen products, which can be sourced at Talin Market, Keller’s Meat Market, Whole Foods, La Montañita Co-op, and Albuquerque's Downtown Growers Market, or ordered online at kinnas.net.

8 flour tortillas 2 boneless, skinless chicken breasts, cooked and shredded 1 tablespoon canola oil 1/2 sweet onion, chopped 1/3 cup daikon radish, shredded 1/2 cup cabbage, shredded 4 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 4 scallions, green ends sliced (save whites for another recipe) 1/3 cup peanuts, crushed, plus more for garnish 1/4 cup fresh cilantro, chopped, plus more for garnish

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2 1/2 cups organic coconut milk 1/3 cup plus 1/2 cup Kinna’s Tamarind Chile Sauce 1 tablespoon Kinna’s Laos Chile Paste Preheat oven to 350°F. Heat a large skillet over medium heat and add canola oil. Add onions, cabbage, daikon radish, garlic, and 1/4 teaspoon salt, stirring to mix. Let cook until vegetables are soft, about 6–8 minutes, stirring occasionally. Add chicken, green onions, peanuts, cilantro, remaining salt, and pepper, tossing to coat, and let cook for 1–2 minutes. Add 3/4 cup coconut milk and 1/3 cup tamarind chile sauce, mixing thoroughly to combine. Turn off heat.

Spray a 9×13-inch baking dish with nonstick spray. Whisk together remaining coconut milk, tamarind chile sauce, and Laos chile paste. Pour about 1/2 cup or so on the bottom of the dish. Place a few spoonfuls of the chicken mixture on each tortilla, roll up tightly and place in the dish. Cover with remaining coconut milk and chile sauce mix. Use a spoon and cover every inch of the tortillas completely with the sauce.

Bake for 20 minutes. Garnish with additional peanuts and cilantro. As you plate the enchiladas, spoon sauce from the bottom of the dish over the top of the tortillas.

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SHREDDED CHINESE PORK TWO WAYS

By Connie Song

4 pounds pork shoulder 2-inch piece of fresh ginger 4 fresh scallions, cut into 3 inch pieces 9 cups of water 3 star anise pods 1/4 cup soy sauce 2 tablespoons sugar

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edible New Mexico | SPRING 2020

Place pork, scallions, water, ginger, and star anise into a large stockpot. Bring to a boil, then turn down the heat to low, cover, and simmer 2 1/2 hours. Add soy sauce and sugar. Turn the heat to high and cook for another 30 minutes. Remove from heat and remove pork from water. Discard the rest. Allow pork to cool, then shred with two forks, or use fingers.

PORK ROLLS

SUNDAY BRUNCH · CATERING · LOCALLY SOURCED TACOS · BURRITOS · GELATO · BEER · WINE

Serves 4 1 cup shredded Chinese pork 5 teaspoons Hoisin sauce 1 teaspoon oyster sauce 1 teaspoon water 4 medium flour tortillas Chopped lettuce or cabbage as garnish (Similar vegetables, such as kale or chard, may also be substituted. Use what you have on hand!)

Prepare sauce by combining Hoisin sauce, oyster sauce, and water. Warm tortillas, fill with shredded pork, and a drizzle of sauce. Top pork with chopped lettuce or shredded cabbage. Fold the tortilla like a taco or wrap it like a burrito, according to your preference.

SESAME NOODLES

1 CENTRAL AVE NW, ALBUQUERQUE 505-508-0348 · URBAN-TAQUERIA.COM

Serves 4–6 Note: This recipe is traditionally made with sesame paste, which can be difficult to find. Peanut butter is a perfect substitute. Spicy chili oil may also be added, if heat is desired.

1 pound of spaghetti noodles, or similar noodles Shredded Chinese pork 1–2 carrots, julienned 2 cups cabbage, shredded 3 teaspoons peanut butter 2 teaspoons soy sauce 2 teaspoons water 1 teaspoon chili oil 1 cucumber, julienned Sesame seeds Heat 3 inches of water in a large stockpot to a boil. Add noodles and cook until about 2 minutes prior to being al dente. Add julienned carrots and shredded cabbage to boiling water. When noodles are cooked, drain the noodles with the carrots and cabbage.

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In a small bowl, combine peanut butter, soy sauce, water, and chili oil. Combine noodles, carrots, and cabbage with the sauce. Add shredded pork and toss. Top with julienned cucumber and a sprinkle of sesame seeds.

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Dessert

S’mores Fro m Scratch

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1301 Cerrillos Rd ■ Santa Fe, NM 87505 ■ (505) 557-6654 ■ www.galleryethnica.com

S’MORES FROM SCRATCH

Marshmallows

Makes 12

Marshmallows are surprisingly easy to make, but you do need a couple of special tools—a high-speed mixer and a candy thermometer.

This classic campfire dessert can easily be made from items picked up in the grocery store aisle, but consider making the core ingredients from scratch. Buy a bar of your favorite chocolate to go with these delicious homemade graham crackers and marshmallows.

Graham Crackers This recipe comes from the Joy of Baking and makes nearly perfect graham crackers. Consider making several batches at once and freezing what you don’t need for your next cookout.

3/4 cup whole wheat flour 1/2 cup all purpose flour 1/4 cup wheat bran 1/3 cup granulated white sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 7 tablespoons cold unsalted butter, cut into small chunks 1 tablespoon mild flavored honey 2 tablespoons milk 1/2 teaspoon pure vanilla extract You basically make these the way you would a piecrust. Do this by hand or in a food processor. Combine the dry ingredients and mix well. Cut in the butter until the mixture forms coarse crumbs. Add the wet ingredients until the batter begins to clump together. Preheat the oven to 350°F. Divide the dough in half. Tape a standard 8 1/2 x 11-inch sheet of paper on the surface where you will roll out your dough; this is your template. Roll out the first half between two sheets of parchment or wax paper, aiming to make a rectangle the size of your sheet of paper. Use a knife or metal rule to help square the edges. Place the trimmed half in the freezer to cool, and repeat these steps on the second half.

Remove the first half from the freezer. Using your knife and ruler again, cut your rectangle in half the short way (making 2 pieces 5 1/2 x 8 1/2 inches), and in thirds down the length (making 6 pieces 2 3/4 x 5 1/2 inches). Leaving everything where it is on the bottom sheet of parchment, score each cracker down the middle across both length and width.

Finally, using a toothpick, poke holes on each quartercracker in the pattern you like best. Place the first half in the freezer on a cookie sheet while you work on the second half.

Bake both halves for 12–15 minutes until the edges turn golden brown. The longer you bake them, the crispier they will be. Remove from the oven and the baking sheet to cool on a wire rack; this step is important. If they cool on a flat surface condensation will compromise the cracker quality.

Once completely cool, store in a resealable container.

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4 envelopes unflavored gelatin 3 cups granulated sugar 1 1/4 cups light corn syrup 1/4 teaspoon salt 2 teaspoons pure vanilla extract 1 1/2 cups confectioners' sugar 3/4 cup water for gelatin plus 3/4 cup for sugar mixture Brush a 9 x 13-inch baking pan with vegetable oil, then sprinkle liberally with powdered sugar, coating the bottom and all sides. Combine 3/4 cup cold water and gelatin in the bowl of an electric mixer. Set aside.

Combine granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Once the sugar has dissolved, cook, without stirring, until mixture registers 238°F on a candy thermometer, about 9 minutes. Stirring while dissolving the sugar will reduce the risk of a boil-over, but keep a close eye and stir if necessary to prevent spills.

Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is white and stiff, about 12 minutes, and then add in vanilla.

Using a spatula, transfer the mixture to prepared baking dish. Sprinkle the top with more powdered sugar. Using your fingers, massage the surface to create a relatively flat surface on top of the mixture. Use as much powdered sugar as you need to prevent the sticky fluff from sticking to the pan or your hands. Set aside, uncovered, until firm, about 3 hours.

Spread a large sheet of parchment onto a clean surface.

Invert the pan onto the parchment to remove the marshmallow. Using a sharp knife and extra powdered sugar if needed, cut the block into marshmallow-sized cubes. Toss in a bowl with more powdered sugar to coat all sides, dust off the excess, and then store in a resealable container.

COOKING THE S'MORES The secrets to great s’mores are room temperature chocolate and low coals for roasting marshmallows. On a plate, lay out graham crackers and chocolate so they are ready to be sandwiched. Roast 2 marshmallows on skewers over coals slowly, to ensure the marshmallow is hot all the way through—it should almost fall off the skewer. Place the hot marshmallow on the chocolate half of the graham cracker, let set for about 15 seconds to let the chocolate begin to melt, then sandwich and enjoy!

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Cookies SWEET POTATO COOKIES

By Willy Carleton

These not-too-sweet cookies resemble a soft scone, and work equally well as a dessert or for breakfast.

1 large sweet potato 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cardamom powder 1 teaspoon ginger powder 1 teaspoon turmeric powder 1 teaspoon cinnamon powder 1/2 cup turbinado sugar 1 egg 2 tablespoons butter, melted 2 tablespoons blackstrap molasses 1 teaspoon vanilla extract Roast sweet potato in oven at 400ยบF. Bake for 50 minutes, or until soft to touch of a fork.

Remove, and set oven temperature to 375ยบF. Once cool enough to handle, remove skin from sweet potato and mash with a fork in a bowl with dry ingredients. Combine beaten egg, warmed butter, molasses, and vanilla in separate bowl.

Then combine all ingredients in a food-grade plastic bag, using your hands to thoroughly mix the ingredients with a gentle kneading motion, and place in the refrigerator to cool for at least 1 hour. Place parchment paper on a baking sheet.

Dough will be gooey in consistency. Flour hands and form the dough into 3-inch cookies. Bake for 40 minutes, or until tops are browned.

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RosĂŠ Granita

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edible New Mexico | SPRING 2020

Cooking with Roses The petals and hips of all roses are edible, with more pronounced flavor in darker varieties. Avoid modern rose hybrids in cooking, as the petals are often too thick and bitter. Instead, seek out pesticide/herbicide-free, heirloom varieties from local nurseries or local floral suppliers like Floriography. Varieties such as Damasks, Bourbons, Gallicas, and Musks have a more pronounced scent and thinner petals. In addition to using fresh roses, rosewater or dried roses can greatly enhance a meal. Both can be purchased at spice stores such as Savory Spice Shop in Santa Fe, or you can preserve your own roses for cooking later with the instructions below.

ROSEWATER There are over a hundred different varieties of roses. If you are lucky enough to have roses growing in your garden, you can use them to make rosewater. Pick them in the early morning when the blossoms are most fragrant. You can also purchase roses, but choose an organic source to ensure your finished rosewater is uncontaminated.

1 cup rose petals (about 2 roses) 2 cups distilled water 1 teaspoon vodka (optional; this preserves the rosewater)

DRYING ROSE PETALS Harvest freshly opened flowers on a dry and sunny morning, after the dew has evaporated from the petals, but before the heat of the midday sun—this is when they are most fragrant. Pluck the petals from the stems and spread them out onto a flat surface in the shade: a mesh screen or a big, wide basket with lots of air holes will work best, but newsprint or paper will also work. Cover with screen or cheese cloth so the wind doesn’t carry them away. Leave them for about a week, using your fingertips to toss them every day or so, or until dry and crisp. Store in a canning jar. As with all herbs, they should be stored whole and crushed directly before using to maintain their flavor longer. Keep the jar in a dry place out of the sun.

ROSÉ GRANITA Serves 6–8 3/4 cup sugar 1 bottle Gruet rosé 1/4 cup dried roses 1 teaspoon rosewater 1 tablespoon fresh lime juice 1 teaspoon beet juice, optional (see instructions below)

The fresher your roses are, the better the results. Try to use just one type of rose; each type has its distinctive smell, and you may not get good results by mixing them. Rinse the roses well to remove any dirt and insects. Pull the petals off the roses and compost the rest of the rose. Place the petals into a saucepan and pour water over them. Make sure the petals are evenly distributed so that the water level does not rise too far above the petals. If you use too much water, your rosewater will be less fragrant. Add the vodka.

In a saucepan, stir together sugar and 1 1/2 cups water.

Bring to a boil over medium-high heat, stirring occasionally until sugar has completely dissolved. Once mixture has come to a boil, remove from heat, add roses, and let cool.

When mixture has cooled completely, strain out roses and discard. Stir rosé, rosewater, and lime juice into the strained liquid. Add beet juice for eye-popping color— slice 1 red beet and add to pot of water; bring to a boil and cook for 5 minutes.

Cover the pot with a lid and set the heat to low. Do not let the water boil; too much heat will ruin the color and affect the flavor. After about 20 minutes, the petals will become paler, and the water will take on the color of the petals.

Pour into a large, shallow baking pan making about a 3/4 inch layer across the bottom of the pan. Cover with plastic- wrap and put it in the freezer. Every 30 minutes, take the granita out of the freezer and scrape it with a fork, paying particular attention to the sides of the dish as those will be the first to freeze. After about 3 hours, the granita will be ready to serve.

Place a strainer over a large, sterilized jar. Pour the water and petals through the strainer and into the jar. Store in the refrigerator. The rosewater will keep about 1 month if you added the vodka, and about 1 week if you didn’t.

To serve, spoon granita into small chilled glasses or bowls and garnish with fresh or dried rose petals.

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Ice Cream MELON SORBET GARNISHED WITH MELON CHIPS AND CHILE

By Amy White Makes 2 pints Sometimes I get a little melon-crazy. I’ve been known to buy three different kinds of melon in the same day at the farmers market! Making sorbet and drying melon slices are two techniques for preserving this seasonal perfection.

After years of trying random recipes, I think I’ve finally cracked the code on how to make a great sorbet. It needs to be about 20–30 percent sugar. Less, and it will turn out hard or grainy. More, and it may not freeze solid at all. Replacing a quarter of that sugar with smooth, viscous corn syrup (which is mostly glucose and not at all the same thing as high fructose corn syrup) gives it body and helps make it more creamy and scoopable. Fruit with a lot of fiber or pectin will also give a sorbet more body. Most fruits are about 90 percent water, so a ratio of 4 cups of fruit to 1 cup of sugar is almost always just right.

The coarseness of the ice crystals that are formed while freezing is determined by the agitation and the rate of freezing. In my old-fashioned salt and ice machine, the more salt you use on the ice around the outside of the container, the quicker the ice cream freezes, and therefore the finer the crystals and the creamier the texture. If I use a whole cup of salt, it’s done in 20 minutes!

Drying melon slices into crispy chips is a delightful way to intensify and preserve the flavor of cantaloupe, honeydew, watermelon, or any other melon. This process is easiest in a dehydrator, but you can also make them in the oven at its lowest setting—either method takes overnight.

1 large cantaloupe 3/4 cup sugar 1/4 cup corn syrup 1/4 cup lime juice Red chile powder Cut the melon in half and scoop out the seeds. Chop one half into cubes and measure out 4 cups for the sorbet.

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Cut the remaining melon into 1/4-inch thick slices and remove the rind. Set oven to its lowest temperature (mine

goes down to 170°F). Lay the slices on a rack over a tray, and dry them for about 6–8 hours. It helps to open the oven periodically to release steam.

Combine melon cubes, sugar, lime juice, and corn syrup in a blender; blend until smooth. Refrigerate for at least an hour. Add to ice cream machine and freeze according to manufacturer’s directions. Put it in the freezer for a few more hours to set, or just serve immediately, garnished with a melon chip or two and a sprinkle of chile powder.

TARRAGON AND MINT ICE CREAM Makes 2 pints 1 large bunch fresh tarragon—mostly leaves 1 large bunch fresh mint—mostly leaves 2 cups whole milk 1 cup heavy cream 5 large egg yolks 3/4 cup granulated sugar Bruise tarragon and mint with the back of a chef’s knife to help release their oils. Place herbs into a medium saucepan. Pour in the heavy cream and milk and bring to a near boil. Be sure to watch carefully and remove from heat before it comes to a full boil.

Remove from heat, cover, and let cool at room temperature for 1 hour. When cool, strain mixture through a finemeshed sieve into a medium bowl. Press the mint leaves against the sieve with the back of a wooden spoon to release as much oil as possible. Discard the herbs and set the strained cream mixture aside.

In a separate large mixing bowl, whisk together the egg yolks and sugar until smooth and pale yellow.

Return the strained cream mixture to the saucepan and stir over medium heat until just beginning to boil. Remove from heat immediately. Temper the hot cream into the egg yolks slowly, whisking as you pour. Return mixture to the saucepan, and heat over low heat, stirring constantly, until the ice cream base has thickened considerably and coats the back of a wooden spoon.

Set the bowl in an ice bath, stirring every 10 minutes or so, until the base has cooled. Place ice cream base in an airtight container and set in the refrigerator until it has completely chilled.

Remove the ice cream base from the refrigerator. Churn the ice cream in an ice cream maker according to the manufacturer’s instructions.

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Donuts BLUE CORN AND ALMOND FLOUR DONUTS Recipe and photos by Tara Lanich-LaBrie Makes 9 large donuts I love donuts, and these incorporate the healthy fats and protein of almond and coconut, while using only maple syrup as a sweetener. This recipe is a great way to exhibit the flavors of the season and satisfy even the most discerning sweet tooth. You will need a regular sized donut mold; this recipe will make 9 donuts in a Wappa silicone mold.

1 1/2 cups almond flour (available in most health food stores and online at honeyville.com) 1 cup blue cornmeal 1/4 cup coconut flour 1 1/2 teaspoons sea salt 1/2 teaspoon baking soda 1 1/2 tablespoons real vanilla extract 4 eggs, beaten 1/2 cup maple syrup 1/2 cup coconut milk (or any milk of your choosing) 1/2 cup melted coconut oil Preheat the oven to 350°F. In a large bowl, mix all the dry ingredients together. Using a hand blender or mixer, blend the eggs, vanilla extract, maple syrup, and coconut milk together. Pour wet ingredients into the dry and mix together; then add the warmed coconut oil and stir in quickly.

Fill the donut molds about 2/3 full, and then even them out using the back of a spoon. Bake for 35 minutes, inserting a toothpick and making sure it comes out clean. Once they have cooled, turn the mold over, pop them out, and begin topping.

Toppings I went the easy route and bought a container of maple butter, which is creamed maple syrup, and does not contain butter. It makes an excellent frosting. I buy Shady Maple Farms Organic Maple Butter, which can be found online or in select health food stores. If you want to experiment with creating your own, there are many recipes online.

For a twist on the traditional chocolate donut, I use Rigoni di Asiago Nocciolata Organic Hazelnut & Cocoa Spread, which is dairy-free and delicious.

This is available at some local health food stores and online.

Maple Caramelized Piñon Topping 1 cup piñon nuts 1/4 cup maple syrup 1/4 teaspoon sea salt Warm a small skillet and add the piñon nuts, sea salt, and maple syrup, stirring until the liquid is absorbed into the nuts and they begin to crystallize and clump together. Let the mixture cool and then break it up and sprinkle on either the maple or chocolate topped donuts.

Toppings for Frosted Donuts Use these toppings on the chocolate hazelnut spread or the maple butter.

Maldon crisp salt: add sparingly to the chocolate and hazelnut spread for a sweet and salty flavor Local red chile powder: sprinkle some on the chocolate, hazelnut, or maple donuts for a spicy and festive flavor Local green chile powder Pomegranate seeds Edible dried or fresh flowers (bachelor buttons, marigold petals, rose petals, chamomile, borage, calendula, or sweet alyssum) Matcha green tea powder

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Last Sip

COLKEGAN’S FIRE Serves 1

The mesquite smoked malt of Santa Fe Spirits’ Colkegan single malt whiskey was a perfect finish to our "Up in Smoke" issue.Enjoy with a bit of water or try the cocktail below.

2 ounces Santa Fe Spirits’ Colkegan single malt whiskey 1 ounce rosemary simple syrup (recipe below) 1 ounce fresh lemon juice 3–4 shakes Angostura bitters 1 sprig rosemary for garnish Soak top quarter of rosemary sprig upside down in 100 proof alcohol for five minutes.

Place all ingredients into a cocktail shaker, shake vigorously for 10 seconds and strain into a rocks glass. Put sprig of alcohol-soaked rosemary in cocktail and light on fire—the fire will go out quickly, but the smoking sprig will continue to enhance the aromas of the drink.

Rosemary Simple Syrup To make the rosemary simple syrup, bring 1 cup water, 1 cup sugar, and 3–5 washed rosemary sprigs to a boil. Boil for 1 minute until the sugar is completely dissolved. Remove from heat and let cool for 30 minutes, then strain out or remove the rosemary sprigs. Keep in a sealed container in the refrigerator.

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Thank You Santa Fe We Are Stronger Together

Santa Fe Wine & Chile Fiesta is proud to partner with You, Tourism Santa Fe, Hutton Broadcasting and these restaurants in providing gift certificates to thank our first responders working in Santa Fe 315 Restaurant Andiamo!

Arable Arroyo Vino Baja Taco Blue Corn Brewery Burrito Company Cowgirl Restaurant Del Charro Flying Tortilla Fusion Tacos Henry and the Fish Izanami Joe’s Dining Joseph’s Culinary Pub La Boca L’Olivier

La Plazuela Maria’s NM Restaurant Modern General Osteria d’Assisi Paper Dosa Pizzeria da Lino Rio Chama Rooftop Pizzeria Rowley Farmhouse Ales Sweetwater Harvest Santa Fe Bar and Grill Sassella Sazon Terra at Four Seasons Tesuque Village Market Vinaigrette

Your tax-deductible donation makes it possible to help Santa Fe Feed First Responders at

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