COOK Like a Chef BOOK

COOK

Like A Chef

BOOK JUNE 2020

A TASTE OF LIFE IN NEW MEXICO

alley oop!!

JUNE 2020

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elcome to our first (but certainly not last) all-recipe edition of Local Flavor Magazine. The majority of the recipes that appear in this exclusive online edition have been published over the years in the pages of Local Flavor in our signature Still Hungry? column. They are an inspiring representation of the creativity and diversity found in the professional kitchens of Northern New Mexico.

We thank the local chefs of Santa Fe, Albuquerque and Taos for sharing their recipes and their love of fine food.

PUBLISHERS Patty & Peter Karlovitz

KEEP ‘EM MOVING: AGILITY TRAINING Paws Plaza has half-hour, one-on-one agility training to keep you and your dog moving. Just you, your dog, and a trainer. We stay six feet apart while you’re getting much-needed fresh air during this time when we all need to help keep each other healthy. To reserve your time email: pawsplaza1416@gmail.com

EDITOR Patty Karlovitz ASSOCIATE EDITOR Cullen Curtiss ART DIRECTOR

For tips on keeping yourself and your dogs healthy during this crucial time, visit us www.facebook.com/pg/pawsplazasantafe/

Jasmine Quinsier COPY EDITOR Cullen Curtiss AD DESIGN Jasper Dancer COVER DESIGN Jasmine Quinsier

ADV ER TISING

NOW OPEN: SILVER PAWS FOR OLDER DOGS

Andrea Nagler (Santa Fe) Melissa Renteria (Albuquerque)

505.986.0260 andrea@localflavormagazine.com 505.328.4804 melissa@localflavormagazine.com

We’ve finished our “Silver Paws” indoor/outdoor areas and we’re so excited to be able to offer calmer spaces for our older friends!

223 North Guadalupe #442 Santa Fe, NM 87501 Tel: 505.988.7560 | localflavormagazine.com Subscriptions $35 per year. Mail check to above address.

lodging daycare training grooming 1416 Fourth St, Santa Fe 505.820.7529 paws-plaza.com Monday–Friday: 7am–7pm Saturday: 8am–7pm

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© Edible Adventure Co.‘96. All rights reserved. No part of this magazine may be used without the permission of Edible Adventure Co. Local Flavor accepts advertisements from advertisers believed to be reputable, but can’t guarantee it. All editorial information is gathered from sources understood to be reliable, but printed without responsibility for erroneous, incorrect, or omitted information.

No part of this online edition may be reproduced in any form or by any means without the expressed written consent of the publisher.

Recipes

1 9 SI DE S 2 0 Blue Corn Meal Muffins

The Feasting Place, Norma Naranjo

5 S TA R T E RS & D RIN K S

2 1 Zucchini Cakes with Feta, Lemon and Dill

6 Moonrise

2 2 Summer Watermelon Salad

7 Baked Goat Cheese

2 3 Summer Zucchini & Squash with Porcini Vinaigrette

8 Crab Cakes

2 4 Watermelon Gazpacho

9 Vara Silverhead Escape

2 5 Heirloom Tomatoes and Cucumbers, Chimichurri

9 Fiesta Sunrise

2 6 Pappardelle with Squash Blossoms

Hotel Chaco, Noemi Leon Savoy Wine Bar & Grill Rosemary, Linda C. Zamora and Bryan Thompson Vara Wines, Doug Diefenthaler Gruet

Deborah Madison

Raago-Go, Paddy Rawal

The Grove, Jason Greene

TerraCotta, Catherine O’Brien Los Poblanos, Jonathan Perno Il Piatto, Matt Yohalem

10 Chipotle-Strawberry Salsa

2 7 Grilled Prosciutto-Wrapped Asparagus

11 Parmesan & Nopales Dip

2 8 Persian Cucumber Salad

12 Enchanted Margarita

2 9 Epiphany Mango-Beet Salad

12 Black Widow

3 0 French Onion Soup

13 Rainy Day Bubbles

3 1 Green Chile Mac & Cheese

14 Jalisco Sling

3 2 Chef ’s Ginger-Cardamom Gluten-Free Pancakes

14 Lost in Paradise

3 3 Chicken Curry and Coconut Milk Soup

15 Summer Chopped Salad

3 4 Lobster Salad

16 Fire-Roasted Salsa

3 5 Summer Sweet Corn Soup

17 Seared Diver Scallops

3 6 Watermelon and Lemon Thyme Salad

Hotel Chaco, Christian A Monchâtre Hotel Chaco, Christian A Monchâtre Terra Bar at Four Seasons, Alfredo Sanchez Savoy Wine Bar & Grill, Jake Goodmon Crafted at Hotel Chaco, Daniel Gutierrez Inn of the Anasazi, Tomas Avila Dinner for Two, Andy Barnes Zinc Wine Bar & Bistro, Christopher Pope Agave at the Eldorado, Gilbert Aragon The Compound Restaurant, Mark Kiffin

Il Piatto, Matt Yohalem

Farm & Table, Steve Riley Cafe Pasqual’s, Katharine Kagel L’Olivier, Xavier Grenet Terra Restaurant, Kai Autenrieth Cowgirl BBQ, Patrick Lambert 315 Restaurant, Louis Moskow The Compound, Mark Kiffin The Compound, Mark Kiffin The Acre Restaurant, Shawn Weed

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Recipes

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S I DES (Continued )

E N T R ÉES ( C o n t inu e d )

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Beet Medley Sauté Douglas Merriam

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Shrimp Louis Burger Dinner for Two, Andy Barnes

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Roasted Pear and Acorn Squash Soup Jambo Cafe, Ahmed Obo

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Chile Rellenos La Fonda, Lane Warner

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Peach & Burrata Salad Vinaigrette, Erin Wade

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Crab Enchiladas La Posada, Tom Kerpon

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E N T RÉ E S

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D ES S ER TS

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Tiramisu Sassella, Cristian Pontiggia

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Wildflower Honey-Glazed Peaches with Cream Cheese Ice Cream and Toasted Pecans The Compound, Mark Kiffin

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Standing Rib Roast Douglas Merriam

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Carne Adovada Dr. Field Goods Kitchen, Josh Gerwin

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Llapingachos with Red Chile Sauce Cooking with Kids

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Hazelnut Cake with Elderberry Poached Pear Los Poblanos, Heather Guay

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Warm Noodle Bowl with Spicy Tahini Dressing Sweetwater Harvest Kitchen, Scott Eastburn

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Leche Frita Hotel Andaluz, Lilly Quiroz

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Carne Adovada Rancho de Chimayó, Florence Jaramillo

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Carrot Cake Marquez Deli, Alex Hadidi

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“Spaghetti Western” Pesto & Rustic Grilled Cheese Black Bird Saloon, Kelly and Patrick Torres

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Cast-Iron Bronzed Cauliflower with Mustard Seed and Crème Fraiche Joseph’s Culinary Pub, Joseph Wrede

Chocolate Crème Brulee with Grand Marnier and Raspberries Flying Star Cafe, Willem Blom

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Grilled Salmon Filet with Fennel Salad, Ratatouille and Basil Oil Il Piatto, Matt Yohalem

Butterscotch Budino Arable Restaurant, Renée Fox

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Parmesan-Crusted Chicken Breast Seasons Rotisserie & Grill, Domonick Campos

Blackberry Pie Douglas Merriam

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Buffalo Short Rib Posole with Chimajá & Chile de Árbol Pueblo Harvest, Ray Naranjo

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Backyard BBQ’d Chicken Breasts Cheryl Jamison

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Courtesy of The Rosewood Inn of the Anasazi

S TA R T E R S & D R INKS Jalisco Sling from Rosewood Inn of the Anasazi Bar & Lounge

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D R I NK S

Moonrise

“Many of the structures at Chaco Canyon are aligned with the beginning and ending of the 18.6-year orbital cycle of moonrise and moonset, a testament to Chacoan astronomy.”

Leve l 5 B a r Manager No e m i L e on , H ot e l C h a c o

1½ ounces Knob Creek Rye ¾ ounce housemade blackberry purée ¾ ounce lemon juice ¾ ounce honey simple syrup

Method: Combine all ingredients into shaker tin.

Shake and fine strain over new ice.

Glass: Rocks glass

Courtesy of Hotel Chaco

Garnish: Blackberry/Lemon Wheel Wrap. To make the wrap, create a long lemon peel and put on skewer with a blackberry in between so the peel looks like a “U.”

Level 5, inside Hotel Chaco, is located at 2000 Bellamah Ave NW in Albuquerque, 505.246.9989, hotelchaco.com.

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STA R TER S

Baked Goat Cheese A Sa voy Wi n e Bar & Gr i l l cl as s i c

SERVES 2-4

Cranberry-Black Pepper Chutney 1 Tablespoon shallots, chopped 1 Tablespoon jalapeno, seeded and chopped 1 cup dried cranberries 1 teaspoon black pepper, fresh coarse ground ¼ cup Champagne vinegar Kosher salt to taste In a sauté pan over medium heat, sweat the shallots and jalapeno until soft and fragrant.

Add the cranberries and the pepper and continue until warmed thoroughly. Add the vinegar and reduce until it is all absorbed.

Season with salt and refrigerate until cool.

Prosciutto Chip 1 medium piece of prosciutto, sliced deli thin Preheat oven to 225 degrees. Place prosciutto on a cookie rack on top of a baking sheet and place in the oven for 20-25 minutes, keeping the door slightly open so it can dehydrate but the edges won’t burn. When the meat is almost crisp, remove and let cool. It will continue to harden as it cools.

Goat Cheese & Baguette Large chèvre log Small baguette Garlic oil Salt and pepper to taste Form chèvre into a 3½-ounce ball, place the chutney in a small mixing bowl and roll the chèvre around in the chutney until evenly covered on all sides, using your hands to help pack the chutney on. Refrigerate until ready to bake. Slice 5 pieces from a baguette at about ½-inch thickness and spray with garlic oil, then sprinkle with salt and pepper. Toast the baguette slices until crispy and brown. Place the goat cheese in a 350-degree oven until warm (approximately 4-6 minutes) but still firm enough to keep its shape. Remove and place on serving dish. Position the baguette slices around the goat cheese and poke the crisp prosciutto into the top of the ball so it sticks up vertically.

Savoy Wine Bar & Grill is located at 10601 Montgomery Blvd. NE in Albuquerque, 505.294.9463, savoyabq.com.

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STA R TER S

Crab Cakes Lin d a C . Z a m o ra and Br yan T hompson, Rosemar y YIELDS 10 CRAB CAKES

“These delightful crab cakes can be used for a variety of dishes (salads, sandwiches, stuffed mushrooms)—the decision is yours. Look for canned, pasteurized crab meat near the seafood counter at your supermarket. Claw meat is preferred for its sweet flavor.”

1 pound Blue Crab claw meat 2 eggs ¾ cups Panko bread crumbs 3 green onions, thinly sliced 1/8 cup blackening seasoning 1 lemon, zested Salt and pepper, to taste Mix together all ingredients in a bowl, mixing well to break up larger chunks of the crab. Divide into 2 ounce portions and hand form into patties (silver dollar size). Combine with your favorite seafood sauce, spiced mayonnaise or beurre blanc sauce to create your own special recipe.

Liz Lopez

To cook, use 1 Tablespoon of oil and 1 Tablespoon of butter in a nonstick skillet over medium-high until melted. Cook the crab cakes in two batches until browned on each side (four to five minutes per side).

Rosemary is located at 4565 San Mateo Blvd NE, Suite A in Albuquerque, 505.361.1842, rosemaryabq.com.

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D R I NK S

Vara Silverhead Escape Com p l i m e n ts o f F o undi ng Par tn er D ou g D i e f e nthal er o f Vara Wi ne s

James Jones

1 ounce ginger liqueur 1 ounce fresh lime juice ½ ounce cane syrup 3 ounces VARA Silverhead Brut Cava

Vara Wines is located at 315 Alameda Blvd. NE in Albuquerque, 505.898.6280, varawines.com.

D R IN K S

In a mixing glass combine; ginger liqueur, fresh lime juice, cane syrup and ice. Shake gently and pour over ice in a double rocks glass, finish by topping with VARA Silverhead Brut Cava and gently stir.

Garnish with fresh lime and jalapeño wheel slices.

varawines.com

1 lime wheel slice 1 jalapeño wheel slice

Fiesta Sunrise 5 ounces Blanc de Noirs 1 ounce cranberry syrup Garnish with a sugared rim and an orange slice

Courtesy of Gruet Winery

“Our Fiesta Sunrise cocktail is made with our Gruet Blanc de Noirs and cranberry syrup, which has hints of orange peel, cinnamon and rosemary.”

The Gruet Winery Tasting Rooms are located at 8400 Pan American Freeway NE in Albuquerque, 505.821.0055, and at the Hotel St. Francis, 210 Don Gaspar Avenue in Santa Fe, 505.989.9463, gruetwinery.com.

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STA R TER S

Chipotle-Strawberry Salsa C h e f C h r i s ti an A M o nchâtre , Hotel Cha co, a H e r i t a ge H o tel s & R es o r ts prop er ty

5 tomatoes 2 pounds strawberries 1 can chipotle chiles, canned in adobo 1 bunch cilantro ½ cup honey 8 garlic cloves, if desired Fresh lime juice from 1 lime Salt and white pepper to taste

Emily Joanne

Add all ingredients in a blender and pulse until well combined.

Top with fresh sliced strawberries and cilantro.

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Parmesan & Nopales Dip Chef Chr i s tia n A Monchâ tre, Hotel Cha co, a H er i tage Hotels & Resor ts prop er ty 2 ounces butter 2 ounces flour 3.5 cups 2 percent milk 3 ounces parmesan cheese, shredded 4 ounces Nopales cactus leaves, clean, and diced small Salt and white pepper to taste.

In a sauce pan, melt the butter. Add the flour and cook/whisk for 20-30 seconds. Whisk in the milk little by little until you get a creamy white sauce. Add the diced Nopales cactus. Add the parmesan cheese to finish and season to you taste.

Hotel Chaco is a Heritage Hotels & Resorts property and located at 2000 Bellamah Ave NW, Albuquerque, 505.246.9989, hotelchaco.com.

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D R I NK S

Enchanted Margarita

Bar M a n a g e r & Cer ti fi ed Tequi l a Ma s ter Alfred o Sa nchez, Terr a B a r a t F o ur Seas o ns R ancho Enca nta d o Sa nta Fe 1½ ounces Don Julio 70 Añejo Claro Tequila 1 ounce Aperol 1 ounce grapefruit juice ½ ounce agave nectar ½ ounce lime juice 3 dashes of chocolate bitters 1 lime wheel with spices Vanilla and cumin essence (optional)

Add all the ingredients in a cocktail shaker with ice. Shake well.

Strain contents into a margarita glass. Place the spices on top of the lime wedge and then briefly burn the spices with a small torch (or lighter). Use lime wedge as a garnish.

For the essence, infuse a neutral grain spirit with both spices for around 7 days. Then spray the cocktail with it.

Sip and enjoy thoroughly.

D R IN K S

Terra Bar is located at Four Seasons Resort Rancho Encantado Santa Fe, 198 State Road 592, 505.946.5700, fourseasons.com/santafe.

Black Widow B a r M anager Jake Go o dmon, Sa voy Wine B a r & G r ill

4-6 blackberries, muddled 2 basil leaves, muddled 1½ ounces Sauza Black Barrel Tequila ½ of a fresh squeezed lime Splash of cranberry juice Splash of egg white Muddle blackberries and basil in a shaker, add the rest of the ingredients and shake vigorously, strain over clean ice in a Collins glass, garnish with a lime wedge and blackberry on a pick.

Savoy Wine Bar & Grill is located at 10601 Montgomery Blvd.

NE in Albuquerque, 505.294.9463, savoyabq.com.

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“The ingredients that go well together are not always in season together, so this is my favorite way to use the cranberries we saved in the fall, by crusting them on a fresh local chèvre at peak season.”

D R I NK S

Daniel Gutierriez, wine educator and the head of the wine and spirits program at Crafted in the Hotel Chaco, crafted Rainy Day Bubbles, even though Crafted doesn’t serve any cocktails! How cool is that!? “We’re strictly a tasting room at this point.” He adds, Crafted has “collected an example of what New Mexico has to offer” in terms of wine and spirits.

“New Mexico is the oldest wine-growing region in the country.” Yet not a lot of people—even New Mexicans—know how much the state has to offer. Crafted focuses on education, “Every day is a learning process; we get guests from New Mexico and all around the world.” One of the things Gutierrez loves about Crafted is “shining light on some wineries that might not get recognized otherwise.”

Watch for the opening of a second Crafted tasting room in Santa Fe at the Inn and Spa at Loretto later this year.

Rainy Day Bubbles Wi n e E d u c a to r, H ead o f Wi ne & Sp ir its Prog r a m D a n i e l Gu t i errez , C rafted

¼ ounce ginger syrup ½ ounce honey Gruet Sauvage Lemon zest Mix honey and syrup in a flute and SLOWLY pour Sauvage on top. Sauvage already has a green apple and lemon flavor, so it’s best not to overpower it by adding excess syrups and flavorings. GENTLY stir the base to incorporate the flavors. (Gutierrez cannot stress GENTLY enough.) Top with either a ribbon of lemon zest or, for more spice, lemon shavings.

Crafted is located at 2000 Bellamah Ave NW in Albuquerque, 505.246.9989, hotelchaco.com.

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D R I NK S

Jalisco Sling D ire c t o r o f Fo o d & Beverage, Toma s Avila , R os ewoo d A n as az i Bar & Lo unge

Courtesy of The Rosewood Inn of the Anasazi

1½ ounces Tequila Blanco 1 ounce B&B liqueur ¼ ounce sugar ½ ounce Cherry Heering ½ ounce egg white Club soda Edible flower for garnish Shake all the ingredients except club soda. Pour into a Collins glass. Top up with club soda and garnish with an edible flower.

Rosewood Inn of the Anasazi is located at 113 Washington Ave in Santa Fe, 505.988.3226, rosewoodhotels.com/en/inn-of-the-anasazi-santa-fe.

D R IN K S

“It’s a simple sour style cocktail using a farm fresh egg from my dad’s farm and Giffard Banane du Brésil. A fantastic roasted banana flavor.”

Lost in Paradise Chef/Owner Andy B a r nes , Din n e r for Two 2 ounces Banane Du Brésil 1 ounce lemon 1 ounce simple syrup ¾ ounce amaretto Add one egg white. Dry shake in a tin for a minute. Helps make a more lustrous foam. Then add ice and shake again. Strain in a coup glass enjoy!

Dinner for Two is located at 106 N Guadalupe Street in Santa Fe, 505.820.2075, dinnerfortwonm.com.

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STA R TER S

“We serve ours with romaine, fresh corn, heirloom tomatoes, avocado, asparagus, olives and grapes, tossed in parmesan-cracked pepper dressing and served on Bibb lettuce leaves with sprouted grain crackers and ricotta salata cheese. However, this is a great way to use a variety of the fresh produce you may have on hand from the farmers’ markets and CSA boxes, and the dressing pairs well with a number of different ingredients.”

Summer Chopped Salad Ex ec u t i ve C hef/Managi ng Par tner Ch r i s t op h e r Po pe, Zi nc Wi ne Ba r & B is tro

SERVES APPROXIMATELY 12 (can be refrigerated and used over a few weeks)

Parmesan & Cracked Pepper Dressing 1 cup mayonnaise 2 Tablespoons yellow onion, diced 5 egg yolks 1 cup parmesan cheese 1½ Tablespoons black peppercorns ½ cup canola oil 6 Tablespoons extra virgin olive oil 1½teaspoons fish sauce 1½ Tablespoons red wine vinegar 2 dashes Tabasco 1½ teaspoons tarragon Salt to taste

Zinc Wine Bar & Bistro is located at 3009 Central Ave NE in Albuquerque, 505.254.9462, zincabq.com.

Sergio Salvador

Whisk well and pour generously over salad.

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Agave Fire Roasted Salsa Ex e c u t i ve C hef Gi l ber t Arago n, Aga ve , E l d o r ado H o tel & Spa

“The history of Salsa originated with the Inca people. Salsa (combination of chilies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas. The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which marked the beginning of the history of Salsa sauce. Aztec lords combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish.

This combination was subsequently called salsa by Alonso de Molina in 1571. Our recipe pays respect to the original style of salsa making with a few unique ingredients.”

YIELDS 1 GALLON

30 roma tomatoes 10 tomatillos (whole) 10 jalapenos (whole) 1 yellow onion 2 limes (juiced) 1 red onion 1/3 cup fresh garlic (diced) 2 bunches fresh cilantro (chopped) 1 ounce peeled ginger (chopped) ¼ teaspoon cumin powder ¼ ounce agave nectar Salt to taste 1 quart ice cold water Roast tomatoes, jalapenos, onions and tomatillos on a char broiler until noticeable char marks are present. Peel the skin off of the tomatoes, tomatillos and jalapenos.

Place all ingredients in commercial blender and blend until slightly chunky

Douglas Merriam

Place in plastic 1 quart containers, label, date and store in the refrigerator. Can also be stored in the freezer. Good for 30 days.

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Agave, in the Eldorado Hotel & Spa, is located at 309 W. San Francisco Street in Santa Fe, hhandr.com/eldorado-hotel-spa-santa-fe, 505-988-4455.

STA R TER S

Chef Mark Kiffin recommends pairing this appetizer with the Jordan Chardonnay from the Jordan Vineyard & Winery. “It’s not too oaky,” he says, “so the acid works with the richness of the pasta and the pea.”

Seared Diver Scallops,

Orecchiette Pasta tossed with Fava Bens, Peas, Green Onions and Fresh Ricotta, served with Caramelized Limes and Vermouth Butter Chef/Owner Ma r k Kiffin , The Comp ou n d Re s t au ran t

Yields 4 appetizer servings

8-10 diver or dry pack sea scallops, weighing approximately 1 pound ¼ pound orecchiette pasta, cooked in boiling salted water until al dente and drained ½ pound fresh fava beans, blanched and skins removed ½ pound fresh English peas, peas removed from pod and blanched 1 small bunch green onions, sliced thin ¼ pound fresh whole milk ricotta cheese (the New York creamy style is best) 4 small Key or Mexican limes Pinch white sugar Olive oil for cooking Kosher salt and freshly ground black pepper 1 recipe vermouth butter sauce

Gabriella Marks

Preheat the oven to 400 degrees. Cut the limes in half, season with a pinch of sugar, salt and freshly ground pepper, and toss with a very small amount of oil to coat. Roast cut side up in the oven for 15-20 minutes until the limes brown.

The Compound Restaurant is located at 633 Canyon Road in Santa Fe, 505.982.4353, compoundrestaurant.com.

Heat a black steel, cast iron or nonstick pan to very hot. Season the scallops with salt and pepper and toss in a small amount of oil to coat.

At the same time, bring a small pot of water to a boil, large enough to place a basket or china cap to reheat your pasta in. Heat the pasta for 1 minute, add the fava beans and peas into the same water to heat, drain and remove to a glass or stainless bowl. Fold in the scallions and lightly toss with “pieces” of the cheese—do not over mix to make creamy— season with salt and pepper.

While the pasta is heating, sear the scallops at high heat turning only once, approximately 30-45 seconds on each side. Place the pasta mixture down on plates, top with two scallops per plate, spoon the sauce around and garnish with the limes.

Vermouth Butter Sauce Yields 1 cup

½ cup Noilly Prat or another dry white vermouth 1 Tablespoon champagne vinegar 4 whole black peppercorns 1 sprig fresh thyme 1 pound unsalted butter, cut into small cubes and kept cold In a heavy-bottom small saucepan, place the vermouth, vinegar, peppercorns and thyme.

Bring to a boil, reduce heat to a simmer and reduce to approximately 2 tablespoons. Stir in the butter a few pieces at a time, until fully incorporated and smooth. Strain and keep warm but not hot. To further complement the flavor of the wine, Chef Mark Kiffin recommends substituting the Jordan Chardonnay for the Vermouth.

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Steve Riley

S I D ES Persian Cucumber Salad from Farm & Table

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SI D ES “During these troubled times we must realize that a change has come. We must see ourselves as a resource to our families and communities. We must focus all our energies into creativity by cooking, being a gardener, baking or whatever else is your style. This recipe was my grandmother’s with a few additions.”

Norma and Hutch Naranjo grow their own blue corn and chile, but Norma assures your muffins will be just as good with store-bought corn.

Blue Corn Meal Muffins No r m a N a r a njo o f T he Feas ti ng Pla ce

1 cup blue corn meal 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ¼ cup sugar 1 cup buttermilk 3 Tablespoons vegetable oil 1 egg ¼ cup green chile, chopped (optional) ¼ cup pine nuts

Genevieve Russell

Mix blue corn meal, all-purpose flour, baking soda, salt. Add sugar, buttermilk and stir. Add vegetable oil and egg and pine nuts. Mix all together. (Stir in the green chile should you want some heat.) Spray muffin pan and pour in mixture ¾ full. Bake at 400 degrees for 18 to 20 minutes.

Visit thefeastingplace.com to learn more about Norma’s work and her cooking.

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SI D ES

Zucchini Cakes with Feta, Lemon and Dill

D e b o r a h M a di s o n, excer pted from In M y K i t c h e n: A Co l l ecti o n o f New a nd Fa vor i t e Ve g etar i an R eci pes [ A Cookbook] Serves 4 for dinner

cook the other side. Taste the little cake. You’ll be able to judge the salt level and make other adjustments.

For example, if it tastes sort of “wet” and doesn’t hold together, add additional breadcrumbs to the batter.

This can happen if you didn’t squeeze out enough water from the squash. Once when I failed to do that, I tipped the whole bowl of batter into the colander and watched the moisture flow out – at least ½ cup worth. I had to do some scrambling to rescue these babies, but it can be done. Too wet? Add more breadcrumbs. Too dry? (Unlikely!) Add another egg or perhaps some ricotta cheese.

2 pounds zucchini, Costata (meaning “ribs”) Romanesco if possible (exceptionaly meaty and not as watery) Sea salt and freshly milled pepper 3 large eggs, beaten 1 shallot of several scallions, finely diced 1 cup bread crumbs ½ cup chopped fresh dill 1/3 cup chopped parsley Grated zest of 1 lemon 1 cup crumbled feta cheese Olive oil, for cooking

Grate the zucchini on the large holes of a standup grater, then toss the shreds 1-teaspoon salt and put them in a colander. Set the colander over a bowl to catch any liquid, and leave to drain while you ready everything else. Thirty minutes would not be too long, so you could use that time to set the table or prepare the sauce. Once 30 minutes have passed, squeeze out as much moistures as possible. You’ll probably be able to extract as much as a cup of green liquid. This is the most important step: getting the squash as dry as possible. (Alternatively, you might simply cook it in a skillet until dry.)

When you’re about ready to eat, cook the batter according to the size you want—tiny to large. Tiny cakes can serve as an appetizer with a dab of sauce and a cluster of micro greens. Larger cones can take center stage for dinner.

Cook over medium heat and don’t rush—the zucchini needs to cook.

Gabriella Marks

Whisk the eggs with the breadcrumbs, add the shallot, herbs, lemon zest, feta, then stir in the zucchini and season with pepper. To test the consistency and seasoning of the batter, heat a little olive oil in a small skillet, drop in a tablespoon of batter and cook over medium heat until golden and crisp, then turn and

“These can serve as an appetizer or first course, with a spoonful of sauce and perhaps some fresh dill sprig, or they could be a larger size to accompany a grilled lamb chop, or they can serve as an entrée for a meatless meal. If you have dill flowers, use them to garnish the cakes. If just drawing from the book, consider serving these with the Green Herb Yogurt Sauce with Cumin or the Marjoram Salsa, perhaps thinned a little with olive oil. Any prepared salsa will be good, too. Also tapenade, sliced small fruit tomatoes tossed with shallots and vinegar, a compound butter, and so forth.”

For more information and to buy the book, visit deborahmadison.com.

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C h e f / O w n e r Paddy R awal , R aa ga -G o

Gabriella Marks

SI D ES

Summer Watermelon Salad

“Paddy Rawal learned to cook at his mother’s side while growing up in Mumbai, India. When he moved to the U.S. in 2001 he brought along his passion for northern Indian fare. Santa Feans especially love the restaurant’s stunning array of vegetarian and vegan dishes that subtly incorporate some local Southwest elements. It’s a great place for sharing dishes and new flavors.”

–Mandy Marksteiner

½ a watermelon, cubed ½ onion, sliced thinly 1½ cups chopped black olives ½ cup feta cheese (optional) 1 bunch mint, chopped 1 lime Olive oil to taste Salt and pepper to taste In a bowl, mix olive oil and lime juice and add to the cubed watermelon. Add the red onion, olives and mint and toss. Sprinkle feta cheese to taste. Season with salt and pepper. Serve chilled.

Raaga-Go is located at 410 Old Santa Fe Trail, Unit A in Santa Fe, 505-983-5555, raagatogo.com.

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Summer Zucchini and Squash with Porcini Vinaigrette C h e f Ja s o n Greene, T h e Grove C afe & M ar ket

3 zucchinis and 3 summer squash 2 ounces arugula 4 ounces goat cheese 5 basil leaves 4 ounces Marcona almonds Salt and pepper Porcini Vinaigrette (see recipe below) On a mandoline, shave the squash and zucchini as thin as possible and layer on a serving plate, varying their colors. Sprinkle some salt and pepper on top. Drizzle some of the porcini vinaigrette over the top of the vegetables. Break up the goat cheese and sprinkle over the vegetables. Chop the Marcona almonds very fine and sprinkle over the top. Chiffonade the basil leaves and scatter over the top. Finish by arranging 8-10 arugula leaves over the salad for garnish.

Porcini Vinaigrette Ÿ ounce dried porcinis 3 Tablespoons sherry vinegar 2 Tablespoons chopped shallots ½ cup extra-virgin olive oil Salt and pepper

The Grove Cafe & Market is located at 600 Central Avenue SE in Albuquerque, 505.248.9800, thegrovecafemarket.com.

Gabriella Marks

Soak mushrooms in hot water until soft. Remove mushrooms and dry off. Chop into small pieces and add to mixing bowl. Add vinegar, shallots and salt and pepper to taste. Emulsify oil in and use immediately.

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Watermelon Gazpacho C h e f C a t h e r ine O ’Br i en, TerraCotta Wine B is tro

1 whole seedless watermelon cut into pieces 1 jicama diced 1-2 cucumbers chopped 2 carrots chopped ½ cup lime juice 1 head of celery chopped 1 red onion chopped 2 jalapenos finely diced 1 quart tomato juice Sugar, salt, white pepper to taste

Liz Lopez

Purée the watermelon in a blender. Add the remaining ingredients and pulse until desired texture is reached. Add sugar, salt and pepper to taste.

TerraCotta Wine Bistro is located at 304 Johnson Street in Santa Fe, 505.989.1166, terracottawinebistro.com.

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Heirloom Tomatoes and Cucumbers, Chimichurri, Crispy Mushrooms and Garlic C h e f J on a t han Per no, Lo s Po bla nos His tor ic Inn & Or ga nic Fa r m

Chimichurri Sauce ½ bunch Italian parsley ½ bunch cilantro 3 medium Serrano peppers, or equivalent chopped green chile 2 teaspoons minced garlic 3 Tablespoons lime juice (about 3 limes) 1 – 1½ cups olive oil Salt to taste In a blender add the Serranos, garlic, parsley, cilantro, a pinch of salt and the lime juice. Blend at medium speed while adding the olive oil. Stop the blender and scrape down the sides. Blend quickly to incorporate all the ingredients and adjust with more salt if needed. Store in an airtight container in the refrigerator.

Douglas Merriam

Quinoa Vinaigrette ½ cup cooked toasted quinoa 1 cup lemon juice ¼ cup preserved lemon (optional) 2 Tablespoons minced shallot 2-3 cups olive oil Salt and pepper to taste

Combine the quinoa, lemon juice, preserved lemon and shallot. Season with salt and pepper and let sit for half an hour. Whisk in olive oil.

Adjust seasoning.

Salad Components 4 each heirloom tomatoes, 3/8‚ inch slice 1 pint cherry tomatoes, halved 2 cucumbers (we like locally grown Armenian and Japanese varieties) 1 cup crispy sautéed oyster mushroom strips, lightly salted ½ cup crispy sautéed garlic chips, lightly salted ½ cup sunflower sprouts Generously streak the bottom of a serving platter (or individual plates if preferred) with chimichurri. Gently toss tomatoes and cucumbers with salt, pepper and olive oil. Pile in the middle of the platter, allowing ingredients to fall where they may. Drizzle with quinoa vinaigrette. Top with crispy mushroom and garlic bits.

Crown with sprouts.

Los Poblanos Historic Inn & Organic Farm, 4803 Rio Grande Blvd NW, Los Ranchos de Albuquerque, 505.344.9297. lospoblanos.com.

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Pappardelle with Squash Blossoms, Broccoli, Basil and Goat Milk Brie Ch e f / O w n e r Ma tt Yo hal em , I l P i a t t o I t a l i a n Far mho us e Ki tchen

Pulse all ingredients in a Cuisinart until chunky but consistent. Set aside at room temperature.

To put it all together: ¼ cup extra virgin olive oil 1 teaspoon chopped green garlic 12 squash blossoms 1 cup blanched broccoli flowers 12 basil leaves 4 ounces goat milk brie (4-8 slices and the rest chopped) 2 Tablespoons pine nuts, lightly toasted Salt and pepper Add noodles to large pot of rapidly boiling water.

To make the pasta dough: 1 pound all-purpose flour 4 eggs 1 pinch salt 1 Tablespoon olive oil Water as needed

Heat large sauté pan on medium heat. Add olive oil and garlic. Sauté until garlicky aroma begins, yet garlic is not brown. Add squash blossoms. Sauté about one minute and add broccoli. Cook one more minute and add basil.

On a clean work surface, place most of the flour (about 9 or 10 ounces). Make a volcanolike well in the center. Crack the eggs into a bowl (so as to avoid shells). Add them to the well of flour. Sprinkle with salt and half the oil. Knead the dough until it becomes dense and round, adding water as needed and sprinkling with flour if it sticks. Allow dough to rest one hour, refrigerated and covered with a damp cloth. Roll out into sheets and cut into ½-inch strips. Lay out on floured baking sheet until ready to cook.

By now, pasta should be ready. Pasta is ready when it floats to the top of the pot and starch is omitted. Add pasta to sauté pan, along with a bit of pasta water. Add ½ the pesto and toss.

Place pasta on plate or plates. Drizzle on remaining pesto. Top with chopped brie and garnish with the slices of brie, pine nuts, salt and pepper.

Douglas Merriam

To make the pesto: 1 cup first basil 1 Tablespoon pine nuts, lightly toasted ½ cup extra virgin olive oil Zest of one lemon ½ Tablespoon roughly chopped green garlic clove 1 Tablespoon chopped parsley

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Grilled Prosciutto-Wrapped Asparagus with Spiced Crème Frâiche Chef/Owner Ma tt Yo hal e m, Il Pia tto Ita lia n Fa r m hou s e Ki t c he n

12 stalks fresh spring asparagus ¼ cup crème fraîche ¼ cup fresh cream 1 lemon, juice and zest ½ teaspoon red chile powder Salt and pepper 4 slices prosciutto di Parma 8 basil leaves 1 Tablespoon grated parmigiano cheese In a large pot of rapidly boiling, lightly salted water, cook asparagus for 3 minutes. Remove and shock in an ice bath. Pat dry with a paper towel and refrigerate.

In a small mixing bowl, combine crème fraîche, fresh cream, lemon juice, zest and chile powder. Add salt and fresh ground pepper. Reserve.

On a clean surface, lay out prosciutto slices. Top each with two basil leaves and sprinkle with cheese. Add 3 asparagus spears to the center of prosciutto slice and roll up tightly. Complete with all 4 slices.

Gabriella Marks

On a hot grill or broiler, grill the bundles until slightly charred. As they cook, the prosciutto will tighten the bundles. When sufficiently charred, serve immediately as an appetizer, side or small salad.

Garnish with spiced crème fraîche.

Il Piatto Italian Farmhouse Kitchen is located at 95 W Marcy Street in Santa Fe, 505.984.1091, ilpiattosantafe.com.

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Persian Cucumber Salad Exec u t i ve C hef Steve R i l ey, Fa r m & Ta b l e SERVES 1-2

Courtesy of Farm & Table

6-8 Persian cucumbers 1 purple daikon radish 2 Tablespoons preserved lemon vinaigrette (see recipe) 10 oil-cured olives ½ cup Tucumcari feta cheese 1 teaspoon nigella seeds, toasted 2 teaspoons sunflower seeds, toasted ½ teaspoon sumac Pinch of salt Method: Thinly shave cucumbers lengthwise into ribbons on a mandoline. Shave daikon into rings and cut in half to create half-moons. Place cucumbers and daikon in a small mixing bowl with olives, the preserved lemon vinaigrette and a pinch of salt. Mix gently as to not break up cucumbers. Place in serving bowl gently.

Crumble feta cheese over top or whip it and spread it on the plate, then sprinkle with nigella and sunflower seeds. Add a dusting of sumac and enjoy.

Place all ingredients except for olive oil in a blender.

With the blender running slowly, drizzle in olive oil.

Steve Riley

Preserved Lemon Vinaigrette ¼ cup Champagne vinegar ¼ cup lemon juice 1 teaspoon honey ½ teaspoon Dijon mustard 1 clove garlic 1 small shallot Pinch of salt 1½ cups olive oil

Farm & Table is located at 8917 4th Street, NW in Albuquerque.

505.503.7124, farmandtablenm.com.

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Epiphany Mango-Beet Salad C h e f / O w n e r K a thar i ne K agel , Ca fe Pa sq ua l’s R e ci pe f ro m C ooking with Ca fe Pas qu a l ’s , R e ci pe s f ro m S a nta Fe’s Renowned C or n er C a fé.

Salad Wash the beets and cut off their greens, leaving a 2-inch stem. (Reserve the beet greens for another use.) Steam the beets in a steamer over boil­ing water on top of the stove over high heat, or roast them, wrapped individually in foil, in a 400-degree oven for 1½ hours, or until fork-tender by either method. When the beets have cooled, peel and cut them into ½-inch cubes and set aside in a bowl.

Preheat the oven to 300 degrees. To dice the mangoes, it is necessary to cut the mango into two halves. Rest the mango on end on a cutting board, stem end up, with the narrow view facing you. Cut 1 inch on either side of the stem, cutting straight down to avoid the large ovalshaped pit in the center. Place the mango half flesh side up in the palm of your hand, and with the other hand use the tip of a paring knife to make ½-inch diagonal

Toast the macadamia nuts in the preheated oven until golden brown, about 10 minutes. Stir occasionally. Let cool, then wrap the nuts in a dish towel. Use a heavy skillet to smash the nuts, turning the towel a couple of times to make a “crumble”.

Sprinkle with salt.

Assemble the salad just before serving. Put half of the dressing into a bowl, and use a set of tongs to toss the greens quickly, evenly dividing them among individual salad plates. Put the mangos and beets into the same bowl. Gently and quickly combine them with the remaining dressing.

Place the mixture on top of the greens and sprinkle on the mint and macadamia crumbs for garnish. The citrus dressing will make the greens wilt if allowed to stand, so serve immediately.

Douglas Merriam

Dressing Put all the ingredients into a nonreactive bowl and whisk together.

cuts going in opposite directions, creating an evenly spaced grid. Cut down deeply, but not through the mango skin. Turn the cut mango halves inside out and the stillattached squares will pop up like porcupine spines, ready for easy release by cutting each piece into a bowl. Repeat until all the mangoes are diced. After cutting away the halves, there will be plenty of juicy fruit left on the pits that will not be usable for dicing but that is great for the cook to slurp over the sink as a snack. Keep the mangoes and beets separate until it is time to serve.

Kitty Leaken

1/3 cup freshly squeezed orange juice 1/3 cup freshly squeezed lime juice ¼ teaspoon cayenne pepper 6 large beets 3 ripe mangoes ½ cup whole macadamia nuts, for garnish Pinch kosher salt 4 cups field greens or arugula leaves 1/3 cup fresh mint leaves, stemmed and cut into julienne, for garnish

“My friend and photographer Kitty Leaken and I once took a side trip to the Isthmus of Mexico during a photographic expedition to Oaxaca. We spent an unforgettable afternoon exploring the open air market at Juchitán de Zaragoza. Kitty bought a bunch of beets and I bought baby mangoes, our respective favorite foods. I thought to myself, why not pair them up and toss them with the bright flavors of lime, orange, mint and cayenne? The colors of this salad are tropically bright, reminding one of sun-drenched bougainvillea. The flavor and beautiful color combination is simple and striking, a real epiphany!”

Cafe Pasqual’s is located at 121 Don Gaspar Avenue in Santa Fe, 505.983.9340, pasquals.com.

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French Onion Soup C h ef / O w n e r X av i er Grenet, R es ta ur a nt L’Olivier

SERVES 4

2½ ounces butter 1 pound yellow onions, sliced 1 teaspoon salt 1½ cups dry white wine 4 cups beef stock 1 Tablespoon soy sauce Salt and pepper for seasoning 1 baguette, sliced at an angle into slices 4½-inches thick 8 slices Emmental cheese Parsley, for garnish Melt butter in a skillet over medium heat. Add onions to the pan and salt them right away. Caramelize onions by cooking for 20 minutes over medium heat, constantly stirring so they don’t burn. Stir in white wine and reduce over high heat. Add beef stock and soy sauce and season with salt and pepper. Simmer for 20-25 minutes.

Gabriella Marks

While soup is simmering, pre-heat broiler. Toast baguette slices. Ladle soup into four bowls, top with baguette slices and cover with 2-3 slices of cheese per bowl. Broil with a watched eye and serve, garnished with parsley.

Restaurant L’Olivier is located at 229 Galisteo Street in Santa Fe, 505.989.1919, loliviersantafe.com.

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“I grew up outside of Paris, eating French onion soup when it got cold, in the winter. My grandmother, my grandfather and my mom all cooked onion soup. It was something we ate to feel better because it makes you sweat.

They used to call French onion soup the poor man’s soup in France, because onions were growing everywhere and easy to find.

Everyone has their own recipe and adds their own things. I add white wine and beef broth.

And I add soy sauce. I don’t think many people do. But everyone does it a little differently. I enjoy this soup with a glass of Chablis.”

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Green Chile Mac & Cheese Exe c u t i ve C hef K ai Autenr i eth a t Terr a R e s t a u r ant, F o ur Seas o ns Resor t, R an c h o E n c antado Santa Fe

SERVES 2

Ingredients for cheese sauce 6 ounces heavy cream 4 ounces American cheese 2 ounces Manchego cheese 2 ounces medium heat green chile (roasted and peeled) Salt and pepper to taste On low heat melt cream and cheese in a medium pot until all the cheese has melted. Before adding green chile, drain all liquid. Keep stirring on regular basis to avoid any settling at the bottom of the pot. Season to your liking. Make sure it has a nice and creamy consistency.

Cook your pasta for 12 minutes until al dente and, while cheese sauce is still hot, mix all well together. Serve in your favorite dish and top it with the toasted panko. You can also top the pasta with additional cheese and bake it in the oven for a nice crust or add fresh chopped herbs into your pasta.

Genevieve Russell

Ingredients for pasta and garnish 8 ounces elbow macaroni 1 ounce Panko bread crumbs (toasted)

Terra Restaurant is located at Four Seasons Resort Rancho Encantado Santa Fe, 198 State Road 592, 505.946.5700, fourseasons.com/santafe.

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Chef’s Ginger-Cardamom Gluten-Free Pancakes C h e f /Owne r Pa tr ick La mber t, Cow g i r l B B Q

1½ cups gluten-free flour ½ cup ground flax seed 2 teaspoons aluminum free baking powder 2 teaspoons ginger powder 1 teaspoon cardamom 4 large eggs Almond milk to proper texture

Stephen Lang

Mix dry and wet ingredients in separate bowls, then combine. Cook over medium heat until brown.

Cowgirl BBQ is located at 319 S Guadalupe Street in Santa Fe, 505.982.2565, cowgirlsantafe.com.

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Chicken Curry and Coconut Milk Soup Ch ef /Owne r Louis Mos kow, 3 1 5 Res ta u r a n t & Wi n e B a r

¼ cup oil 2 Tablespoons garlic minced 2 Tablespoons ginger minced 1 pound boneless chicken meat sliced thin 1 medium onion sliced 2 medium carrots peeled and sliced 1 large red pepper sliced ½ head Napa cabbage sliced ½ cup Madras Curry 2 cans (27 ounces) coconut milk ½ cup mirin (sweet rice wine) Salt and pepper to taste

Stephen Lang

Heat a 1 gallon heavy gauge pot and add oil. Sauté garlic and ginger, then add onion and carrot and sauté for 2 minutes. Add chicken, red pepper and cabbage, then add curry. Sauté for another 2 minutes, then add coconut milk and mirin. Simmer for 15 minutes and season to taste.

315 Restaurant & Wine Bar is located at 315 Old Santa Fe Trail, 505.986.9190, 315santafe.com.

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Lobster Salad C h e f / Ow ner Mar k Ki ffi n, T h e C om po und R es taurant

YIELDS 4 servings

3 ears sweet corn, shucked and cut off of the cob 2 Maine lobsters approximately 1¼ pounds each, cooked in boiling salted water for 6 minutes, then cooled in ice water 1 medium red bell pepper, cut into small dice 1 medium red onion, cut into small dice 1 small bunch basil, minced Kosher salt and freshly ground black pepper 1 recipe creamy orange vinaigrette (below) 1 head butter or bib lettuce, cored, cleaned and spun dry, leaves whole 1 lemon Bring a small pot of water to a boil, add the corn, blanch 39 seconds and shock in cold water. Drain completely.

Remove the lobster meat from the shells and cut into large pieces. Toss with the peppers, onion and basil, season to taste. Take a portion of the dressing and toss with the leaves of lettuce, until coated but not “wet” with dressing. Take another portion (remember you can always add more) and toss with the lobster, corn, red pepper, red onion and basil and season with the dressing. Arrange the lettuce leaves in cold bowls and place a portion of the lobster salad on top. Garnish with lemon wedges. Can also be served with crunchy French bread or sliced avocados.

Creamy Orange Vinaigrette YIELDS 1 cup

Combine the ingredients, adding the egg yolk last.

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Gaelen Casey

1 egg yolk 1 Tablespoon apple cider vinegar or champagne vinegar 2 cups fresh orange juice reduced down to ¼ cup, cooled ¾ cup grapeseed or light vegetable oil

Summer Sweet Corn Soup Chef/Owner Ma r k Kiffin, The Compound Res t au ran t YIELDS 4 servings

1-1 ½ quarts light vegetable stock 3 ears sweet corn, shucked and cut off the cob 2 scallions, white part only, thinly sliced Kosher salt and freshly ground black pepper Ÿ cup cream, optional Bring vegetable stock to a simmer, add corn and scallion, season to taste. Bring to a boil, reduce heat and return to a simmer for 5 minutes. Add cream now if using. The corn should be tender but still sweet and not starchy. Place in blender and puree at high speed until completely smooth and slightly foamy. For a thinner consistency, strain. Adjust seasoning and serve hot.

For the vegetable relish, I like to see what looks the best at the market: zucchini, yellow squash, peas, green beans or baby onions. Chop, if necessary, and pan roast with a little whole butter and a touch of vegetable stock and finish with freshly chopped basil or parsley.

The Compound Restaurant is located at 633 Canyon Road in Santa Fe, 505.982.4353, compoundrestaurant.com.

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Watermelon and Lemon Thyme Salad with Lime and Habanero Vinaigrette C h e f / O w n e r Shaw n Weed, T he Acre Res ta ur a nt This summery watermelon salad is the perfect dish to cool down at a summer picnic. The lemon thyme and the Lime Habanero Vinaigrette are the secrets that gives this salad a special pop and make it unique.

Looking for the perfect summer wine to pair it with? Chef Shawn Weed recommends the Chateau-Gassier Esprit Gassier Rose Cotes de Provence which is featured on The Acre’s award winning all-vegan wine list.

“The Acre works with both local farms, like Sol Harvest and Loose Leaf, and local purveyors, such as Just The Best Produce, to source fresh, seasonal, organic, high-quality ingredients. Those relationships are very important. Perhaps now, more than ever, as the livelihoods of farm to table restaurants and local farmers are experiencing economic hardship that hasn’t been seen in generations.

We are optimistic that consumer passion for dining culture and the demand for farm to table cuisine will survive and that our local food economies will thrive once again.”

8 ounces of your favorite greens 1 3- to 4-pound watermelon 16 sprigs of lemon thyme 4 ounces crumbed goat or feta cheese Sea salt to taste White pepper to taste Lime and Habanero Vinaigrette (recipe follows) To make the salad: In a large bowl, place the rinsed mixed greens evenly on the bottom. Cut the skin off of your watermelon, then cut into bite-sized cubes. Pull the small leaves off of the lemon thyme and discard stem. Top the greens with your watermelon, feta or goat cheese crumbles and thyme, layering.

After the salad is complete, sprinkle the sea salt and white pepper over the top and serve with the dressing on the side.

In a food processor or blender, combine all ingredients except the olive oil. Run the food processor for 45 seconds or until all ingredients are combined and habanero is in tiny pieces. Next, slowly pour in the olive oil while the food processor is going, allowing the mixture to emulsify.

Chill in refrigerator until ready for use.

Liz Lopez Liz Lopez

Lime and Habanero Vinaigrette 1 cup fresh lime juice ½ habanero pepper, seeded and stem removed 1 Tablespoon sea salt 4 Tablespoons agave syrup ¼ teaspoon white pepper 1 cup olive oil

The Acre Restaurant is located at 4410 Wyoming Blvd. NE in Albuquerque, 505.299.6973, theacrerestaurant.com.

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“I made this dish after getting a lot of beets in my CSA allotment week after week and not knowing what to do with them other than roasting. When I asked farmer Adam Mackie for a suggestion, he told me to heat up some oil and garlic in a skillet and sauté the beets for a change of pace, and to throw the greens and stems in there, too, with a little wine to finish it off. The great thing about this recipe is you can add anything you want and you really can’t go wrong. After one trip to Market, I added turnips and peas, too. My family makes versions of this all the time now, adding whatever we bring home from Market.”

Beet Medley Sauté Exc e r p t e d f ro m D o ugl as Merr i am’s Fa r m Fre s h J o ur ney Santa Fe Far mer s M ar ke t C oo kbo o k

Makes 4-6 servings

½ pound beets, halved and sliced, greens removed and saved ½ pound turnips, halved and sliced, greens removed and saved 2 tablespoons olive oil ¼ pound radishes, sliced, greens removed 1 cup fresh shelled young peas (from about 1 pound pea pods) 2 garlic cloves, minced ½ cup dry white wine Remove the greens from the beets and turnips, rinse the greens to remove any grit. Tear the leaves away from the stem and set aside, chop the stems into small pieces.

Toss the beets, turnips, and chopped stems in a bowl with the olive oil to coat, add the contents of the bowl, including all of the residual olive oil, to a large skillet over medium low heat.

Sauté until all are tender, stirring occasionally, about 20-30 minutes.

Turn up the heat to medium high and add the wine, sauté another 4-5 minutes until the wine has cooked off, then place the beet and turnip greens on top of the vegetables, cover the skillet and turn off the heat. The greens will be nicely wilted in about 5 minutes. Remove the cover, stir the mixture together and serve.

Douglas Merriam

Add the radishes, garlic and peas and stir, sauté another 5 minutes,

Visit farmfreshjourney.com for more information and to buy the book.

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Roasted Pear and Acorn Squash Soup Topped with Spiced Jerk Chicken C h e f / O wn e r A hm ed O bo, Jambo Ca fe SERVES 4-6 PEOPLE

Plan 8-24 hours in advance: marinate the chicken in a mixture of the jerk spice and oil in a container or bag. Refrigerate until cooking.

Preheat oven to 350 degrees. Cut the pears in half, core and deseed by cutting a small v in the center of the flesh. Coat lightly in olive oil and dash with salt and pepper.

Cut the acorn squash in half and remove the seeds. Coat lightly with olive oil, salt and pepper. Place both pears and squash skin side up on a baking sheet. Roast for 20-30 minutes, remove pears and set aside in a small bowl. Continue to roast the acorn squash until flesh is soft, another 15-20 minutes.

In a 6-quart heavy bottomed soup pot or Dutch oven, over medium heat the olive oil until shimmering. Add the onion and celery and cook to soften for 10 minutes, stirring occasionally. Add the ginger and spices and cook for an additional 2-3 minutes. Stir in the sweet potato, squash, and pears, mixing thoroughly.

Kitty Leaken

1 pound of boneless chicken thighs or 2 pounds with bone-in 1 Tablespoon Chef Ahmed’s Jerk Spice 4 Tablespoons olive oil 2 green pears 1 medium to large acorn squash ½ cup olive oil 1 large yellow onion, diced small 3 ribs of celery, diced 4 Tablespoons fresh ginger 1 Tablespoons black pepper 1 Tablespoons thyme 1 Tablespoons allspice 6 cups vegetable broth 1 can coconut milk 1 Tablespoon of salt

Increase heat to medium-high and pour in the vegetable broth. Bring to a boil and cook for 18-20 minutes. Reduce heat to medium, add the coconut milk and simmer for an additional 8-10 minutes.

While the soup cooks, in a frying pan over medium heat, cook the chicken thighs until firm. Let cool slightly and with 2 forks shred the chicken from the bone.

Remove soup from heat and let cool slightly. Puree with an immersion blender or transfer the soup to a blender and puree in batches.

Reheat the soup on low for 3-5 minutes and serve hot with a dollop of herbed goat cheese.

Jambo Cafe is located at 2010 Cerrillos Rd #2010 in Santa Fe, 505.473.1269, jambocafe.net.

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Peach & Burrata Salad with Prosciutto, Corn and Scallions with Honey & Peach Juice Vinaigrette Ch e f / O wn e r Er i n Wade, Vi nai grette SERVES 6 PEOPLE

2 ripe peaches 2 ears corn, shucked and boiled (or you can use raw!)

6 pieces of thin-sliced prosciutto 4 scallions, sliced thin on a bias 2 ovaline of fresh burratta, cut into thirds 3 cups mixed greens 2 cups arugula Honey & Peach Juice vinaigrette (see below) Cut each peach into thin slices and place in a bowl, allowing the juices to collect a bit in the bottom—reserve these juices for your vinaigrette. If it’s not very sweet or ripe, add a touch of sugar to extract some juice and bring out the flavor. Cut the boiled corn off the cobb. Stack the prosciutto and roll into logs, then cut into thin wheels. Allow to slowly unroll but don’t be anal about it they will detach as you toss the salad.

Honey & Peach Juice Vinaigrette 2 shallots, finely diced 1 Tablespoon honey 1 Tablespoon peach juice 1 Tablespoon whole grain Dijon mustard 3 Tablespoon red wine vinegar 1 Tablespoon sherry vinegar (or use all red wine vin if you don’t have sherry) salt and pepper ½ cup grapeseed oil or safflower oil Combine all ingredients except for oil in a bowl or a blender, then stream in oil—in a slow and steady stream—until combined.

Kitty Leaken

Combine peaches, corn, scallions, greens and prosciutto in a bowl and toss lightly with vinaigrette. Either plate each salad individually by placing a wedge of burrata on each plate, salting and peppering, and accompanying with a pretty mound of salad nestled beside.

Or toss all ingredients and plate on a large platter and top with burrata rounds.

Vinaigrette is located at 709 Don Cubero Alley in Santa Fe, 505.820.9205; and 1828 Central Ave. SW in Albuquerque, 505.842.550, vinaigretteonline.com.

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Exclusive takeout dining experiences on the farm.

Available June 2. See our website for details.

A TASTE OF AUTHENTICITY RED CHILE MADE FROM SCRATCH SINCE 1922

a creative take on classic cuisine 100 E. SAN FRANCISCO STREET, SANTA FE 505.995.2334 | LAFONDASANTAFE.COM

8917 4th St NW

Albuquerque, NM 87114

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505.503.7124 Farmandtablenm.com

Dinner: Tues-Sat open at 5pm Brunch: sat-sun 9am-2pm magazine.com

Douglas Merriam

EN T R ÉE S Grilled Salmon Filet with Fennel Salad and Ratatouille from Il Piatto

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ENTR ÉES

Standing Rib Roast Exc e r p t e d f ro m D o ugl as Merr i am’s Fa r m Fresh Jour ney Sa nta Fe Fa r me r s M ar ke t Cookb ook

Makes 8-10 servings

1 standing rib roast 4-6 pounds 2 tablespoons olive oil 8 cloves garlic, minced 2 tablespoons fresh rosemary, chopped finely 1 tablespoon fresh thyme, chopped finely 1 tablespoon mustard 1 tablespoon salt ½ tablespoon fresh ground pepper

“Rick Kingsbury’s free-range beef is so tender that it really doesn’t need much preparation to make his outstanding rib roast recipe. A simple garlic and spice paste rubbed onto the roast is all that’s needed. Most meat at Market is sold frozen because the farmers are small-scale operations. Move the beef from the freezer to the refrigerator several days before cooking to ensure it’s fully defrosted.”-Douglas Merriam

Remove the rib roast from the refrigerator and place on a roasting rack set in a baking pan. Sit at room temperature for one hour.

In a small bowl, combine all the remaining ingredients and mix thoroughly, then use the back of a spoon to crush the garlic and herbs into a paste. Rub the mixture evenly all over the rib roast.

Preheat the oven to 325°F with the oven rack in the lower third of the oven. Roast the beef for 1 to 1-½ hours, depending on the size of the roast, checking the internal temperature with a meat thermometer to read 130°F for medium rare, which Rick recommends for this cut of meat, or until your desired doneness (the general rule of the thumb is to cook the roast 18-20 minutes per pound for medium rare, or 25-27 minutes for well done).

Remove the rib roast from the oven and loosely place aluminum foil on top of it, letting the roast rest for about 15 minutes before moving it to a cutting board and carving to serve.

Visit farmfreshjourney.com for more information and to buy the book.

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ENTR ÉES

Carne Adovada C h e f / O w n er J o s h Gerw i n, D r. Field G oods Kitchen

Kitty Leaken

2 pounds pork butt from Dr. Field Goods Butcher Shop 1 Tablespoon salt 1 Tablespoon smoked sweet paprika 1 Tablespoon hot smoked paprika 1 Tablespoon red chile flakes (leave out if you don’t like it hot) 4 cups red chile sauce 4 cups water

Brown pork in a pan. Season the meat while you brown it, making it nice and brown until all the water it gives off is gone. Then add the spice and toast for a minute. Then add all your liquid to the pan. Place in the oven at 250 degrees until pork is tender, 4-6 hours.

Dr. Field Goods Kitchen is located at 2860 Cerrillos Road in Santa Fe, 505.471.0043, drfieldgoods.com.

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Llapingachos with Red Chile Sauce C ooki n g w i t h K i ds Llapingachos 2 pounds russet or other baking potatoes, boiled and cooled 4 ounces grated mozzarella or Monterey Jack cheese 2 green onions, thinly sliced 2 Tablespoons chopped fresh parsley leaves 1½ cups corn kernels, fresh or frozen ¾ teaspoon salt 1/8 teaspoon freshly ground black pepper Vegetable oil for griddle

“If you had Cooking with Kids in elementary school (and now you’re a grown-up), you probably remember llapingachos! Fun to say, fun to make, fun to eat, these Ecuadorian potato pancakes are filled with corn, green onions, cheese, and parsley and browned on a lightly oiled griddle. Often served in Ecuador with a spicy peanut sauce, this version is paired with a New Mexican red chile sauce. If you use thin skinned potatoes like Yukon Golds, there is no need to peel them. Just wash, boil, and mash away (this is great work for energetic little helpers!).”

Peel the potatoes and put them into a large bowl. Use a potato masher to mash the potatoes. Add the grated cheese, green onion, parsley, corn, salt, and pepper. Stir until well combined. Make potato patties using ¼ cup of the potato mixture for each patty.

Flatten the patties so that they are about ½ inch thick.

Cook the patties on a hot, well-oiled griddle for 8 to 10 minutes, until they are browned on both sides and heated through. Remove from the heat and serve with red chile sauce.

Put the garlic and butter into a saucepan over medium heat. Cook for about 30 seconds, stirring often until the butter is melted and the garlic is fragrant, but not brown. Add the flour and cook for about 1 minute, whisking constantly. Whisk in the chile and cook only until fragrant. Be careful not to burn the chile or the sauce will taste bitter.

Slowly add the water, a little at a time, stirring constantly. Bring to a boil. Add the salt, pepper, and oregano. Reduce the heat to low and simmer for about 15 minutes, uncovered, until thickened.

Remove from the heat and serve with the llapingachos.

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Kate Russell

Red Chile Sauce 3 garlic cloves, minced 2 tablespoons butter 2 tablespoons unbleached white flour ½ cup mild red chile 2¼ cups water ¾ teaspoon salt ¼ teaspoon black pepper 1/8 teaspoon dried oregano

For more information about Cooking with Kids, please visit cookingwithkids.org.

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Warm Noodle Bowl with Spicy Tahini Dressing C h e f S c ot t Eas tbur n, S we e t wa t e r H ar ves t K i tchen SERVES 6-8

Spicy Tahini Dressing 1 cup tahini 1 cup rice wine vinegar 3 Tablespoons plus 1 teaspoon tamari 2 Tablespoons sesame oil 2 Tablespoons sambal

“The star of this dish is the spicy tahini dressing. Creamy, nutty and tangy with a hint of spice, this versatile sauce can work as a salad dressing, a condiment or as a sauce in this dish. I stumbled upon this sauce shortly after our first Chinese New Year celebration one year ago. Mixed with stir fry vegetables and chilled noodles, a dish was created where individual components are both celebrated and brought together in a cohesive and addictive way.”

Noodle Bowl 2 cups chilled Asian noodles 2-3 Tablespoons neutral oil such as sunflower 1-2 cups chopped vegetables per serving 3-4 ounces tahini dressing per serving 4-6 ounces protein per serving (optional add-ons include tofu, tempeh, shrimp or house-made buffalo sausage) 2 Tablespoons chopped cilantro Combine all ingredients for spicy tahini dressing in bowl with wire whisk. (Can be prepared ahead of time and refrigerated.) Chop 1-2 cups of hearty stir-fry vegetables per person. (Can be prepared one day ahead.)

Prepare and chill about 2 cups of Asian-style noodles (glass, soba, rice, udon) according to package directions. (May be prepared ahead of time and kept refrigerated. I find this works best if noodles are kept wet.)

Stir fry vegetables in an oiled wok or deep sauté pan on high heat using a few splashes of water until vegetables are cooked and tender.

Add 3-4 ounces of dressing per serving to stir fry and mix so sauce comes to simmer.

Add stir fry with sauce to drained chilled noodles. Toss and serve. Top with fresh cilantro and optional prepared protein. (A simple marinade for proteins for this dish is tamari with a few dashes of garlic powder and ginger.)

Sweetwater Harvest Kitchen is located at 1512 Pacheco Street, Building B in Santa Fe, 505.795.7383, sweetwatersf.com.

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Carne Adovada R ec i p e f rom T he R ancho de Chima y ó Cookbook:

Th e Tr adi t i o nal Cooking of New Mex i c o, 50th A n n i ver s a r y Edi ti on

Corrie Photography

SERVES 6-8

1 Tablespoon canola/vegetable oil 4 garlic cloves, minced 8 ounces (about 25) whole, dried New Mexico red chile pods 4 cups of water 2 Tablespoons yellow onion, diced 1 Tablespoon crushed chile pequin (dried, hot New Mexican chile flakes) 1 teaspoon garlic salt ½ teaspoon crumbled dried Mexican oregano 3 pounds thick, boneless, shoulder pork chops, trimmed of fat and cut into 1- to 2-inch cubes Warm oil in a large saucepan over medium heat. Add garlic and sauté until just golden. Immediately remove from heat.

Break stems off chile pods and discard seeds. (It isn’t necessary to remove every seed, but most should be removed.) Place chiles in a sink or large bowl, rinse carefully and drain.

Owner Florence Jaramillo writes, “There is reason we intentionally maintain and create traditional foods—it’s because they bring meaning to our celebrations and help bond us to those we love. They lend a certain spirit that nurtures the family connection, giving us a sense of belonging and helping us celebrate generations of family.

Culture and its heritage reflect and shape values, beliefs and aspirations, thereby defining a people’s national identity. It is important to preserve our cultural heritage, because it keeps our integrity as a people.” She adds, “We know you need to get your ‘CHILE FIX’ at Rancho de Chimayo. We are now OPEN for TO GO and Curbside Pick-up and soon for dine-in! We are so happy to get back to serving our wonderful guests again. We’ve missed you!”

Place damp pods in one layer on a baking sheet and toast in oven for about 5 minutes, watching carefully to avoid burning. Chiles can have a little remaining moisture. Remove from oven and let cool.

Break each chile into 2 or 3 pieces. In a blender, purée half of pods with 2 cups water. (You will still be able to see tiny pieces of chile pulp.) Pour into saucepan with garlic. Repeat with remaining pods and water.

Stir remaining sauce ingredients into chile sauce and bring to a boil over medium-high heat. Simmer for 30 minutes, stirring occasionally. Sauce will thicken, but should remain a little soupy.

Remove from heat. Cool to room temperature. Stir pork into chile sauce and refrigerate overnight.

The next day, preheat oven to 300 degrees. Oil a large, covered baking dish. Spoon carne adovada into baking dish. Cover dish and bake until meat is completely tender and sauce has cooked down, about 3 hours. Stir once about halfway through. If sauce remains watery after 3 hours, stir well again and cook uncovered for about 15 minutes more. Serve hot.

Rancho de Chimayó Restaurante is located at 300 Juan Medina Road in Chimayó, 505.351.4444, ranchodechimayo.com.

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Black Bird Saloon’s “Spaghetti Western” Pesto & Rustic Grilled Cheese C h e f Ke l l y a n d Pa tr i ck To rres , Bla ck B ird Sa loon Makes approximately 1 quart and can be used for a variety of delicious snacks

Ingredients for pesto: 4 large nopales (paddles from prickly pear cactus), cleaned and rinsed Extra virgin olive oil 1 teaspoon sea salt 7 cloves garlic 2 cups roasted cashew nuts 4 cups grated Pecorino cheese 2 handfuls of Italian parsley 1 Tablespoon crushed red chile

Black Bird Saloon restaurateurs Kelly and Patrick Torres write, “Truth be told, simplicity gives us the most pleasure. We often say, ‘It’s the simply things in life.’ Perhaps this means watching the birds in our backyard or watching our garden grow. We did, in fact, relocate to Los Cerrillos for the very reason of keeping it simple. This is also true with food. We’ve eaten our most memorable meals during European travels where fresh, local, simple plates are the everyday normal and may be all you’ll find. That is what we are trying to create here at the Black Bird, an authentic place where the key is fresh, highquality ingredients. Deliciousness is showing off the flavors of a simple offering.”

Preheat oven to 375 degrees. Place nopales on a cookie sheet with a little olive oil and salt and roast for about 25 minutes. Then cool and chill in the refrigerator.

Method for the pesto: In a food processor or blender, first blend garlic cloves. Then add nopales and blend with a pinch of salt. Next add cashews, cheese and salt, blending/pulsing while slowly drizzling in the olive oil. Then add in the Italian parsley, crushed red pepper and blend until a creamy consistency. Adjust the amount of salt, chile and olive oil to your palate.

Make the Sandwich: Brush or drizzle olive oil on one side of sliced Rustic bread and lightly toast on a grill. You can also grill tomato slices with a little salt and olive oil to give them a nice warm, grilled flavor. Next, slather the pesto on one side of the bread, add the grilled garden tomatoes and the gouda. Then grill sandwich (oiled sides down) in a cast-iron pan or griddle, flipping until cheese is melted and sandwich is hot.

Serve immediately.

Daniel Quat

Ingredients for sandwich: Extra virgin olive oil Sliced Fano Bread Company Rustic Loaf bread Black Bird Saloon’s “Spaghetti Western” Pesto Thickly sliced garden tomato Sliced or shredded Tucumcari gouda

Black Bird Saloon is located at 28 Main St. in Los Cerrillos, 505.438.1821, blackbirdsaloon.com.

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Joy Godfrey

Cast-Iron Bronzed Cauliflower with Mustard Seed and Crème Fraiche Crusted White Bean Anchovy Tomato Sauce, Fried Capers and Green Dust C h e f / O w n e r J o s eph Wrede, J o seph’s Culina r y Pub

Mustard & Crème Fraiche Sauce 1 Tablespoon whole-grain mustard 2 Tablespoons crème fraiche Combine ingredients, stir. Refrigerate until needed.

White Beans 6 ounces dried white beans Few sprigs fresh thyme and parsley Bay Leaf Spread beans on half sheet tray and remove any pebbles or small dirt clumps. Wash beans under cool water using a mesh strainer. Place beans in pot of water to cover and bring to a boil. Add thyme, parsley and bay leaf to pot and simmer until beans are cooked. Drain beans and discard herbs. Approximately 2½ hours.

Anchovy Tomato Sauce 10 ounce can whole peeled tomatoes 10 ounces water 2½ onions, peeled and diced 1 Tablespoon dried oregano 2 garlic cloves, peeled and sliced 2 Tablespoons extra virgin olive oil 1/8 cup of Parmesan Reggiano cheese, grated 2 Tablespoon fresh parsley, chopped 2 teaspoons good quality salt Heat medium sauce pan over medium flame. Add onions, stir and sweat for a few minutes. Add garlic, stir. Add oregano and red pepper flakes, stir and sauté until garlic brightens. Add water, cook for 1½ hours. Add cheese, olive oil and parsley, cook another 30 minutes. Add salt, cool and blend until smooth.

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White Bean Anchovy Tomato Sauce In a large pan, sauté over high flame, and add tablespoon of extra virgin olive oil and pad of unsalted butter. Dissolve cleaned and cold water-washed anchovy fillet in melted butter. Reduce the flame to medium, stir pan with wooden spoon until anchovy breaks down to paste. Add white beans and tomato sauce. Add salt to taste.

Keep warm.

Cauliflower 1 head cauliflower 1 Tablespoon clarified butter Cut cauliflower in half and remove core with knife. Cut cauliflower into steak-like slices about 1½ inches thick or break into florets. Trim to allow one side of cauliflower to have a flat surface to allow crust.

Heat oven to 500 degrees. Place a medium size caste iron skillet over high flame; add tablespoon of clarified butter and coat bottom of pan. Place cauliflower in skillet, flattest surface down. Sear for 2 minutes, flip and sear for another 2 minutes. Coat surface with mustard crust, place in hot oven for 2 minutes.

Spoon 1 ounce of white bean anchovy tomato sauce in center of plate. Place cauliflower on top of beans. Garnish optionally with fried capers, fried kale chips, dehydrated vegetable, parsley oil and liquid nitrogen cracked olives.

magazine.com

Joseph’s Culinary Pub is located at 428 Agua Fria Street in Santa Fe, 505.982.1272, josephsofsantafe.com.

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Grilled Salmon Filet with Fennel Salad, Ratatouille and Basil Oil C h e f / O w n e r Ma tt Yo hal em , Il Pi a tto Ita lia n Fa r mhouse Kitchen 2½ cups extra virgin olive oil ½ cup fresh basil, leaves only 1 Tablespoon chopped parsley 1½ Tablespoons chopped garlic 2 lemons, zest and juice 4 boneless 4-6 ounce salmon filets (wild salmon if possible) 1 small eggplant, peeled and roughly chopped (1 inch squares) 1 red onion, ½ roughly chopped 2 bell peppers, 1 roughly chopped 1 zucchini, roughly chopped 1 head of fennel, stalks removed and roughly chopped 1 ripe heirloom tomato, roughly chopped ½ cup white wine Salt and pepper In a small Cuisinart or blender, combine ½ cup olive oil, ¼ cup basil, chopped parsley, ½ tablespoon chopped garlic, zest of one lemon. Purée.

Set aside.

Coat salmon filets with small amount of this puree. Add ½ cup olive oil.

Refrigerate.

In a medium sauté pan, over medium heat, add olive oil. Add garlic and cook until it begins to emit fragrance but does not brown. Add eggplant, toss.

Cook for 2-3 minutes. Add chopped onions, peppers, zucchini and fennel stalks. Cook slowly for 3-5 minutes. Add tomatoe and wine and simmer until liquid evaporates. Toss and season with salt, pepper and most of the remaining puree. Reserve warm.

Using a sharp knife, Japanese mandolin or slicer, finely slice the onions, peppers and fennel bulb. Season with salt and pepper. Reserve cold.

Grill or broil salmon filets 2-3 minutes on each side until medium rare. They should be firm to the touch with a little resiliency.

Il Piatto Italian Farmhouse Kitchen is located at 95 W Marcy Street in Santa Fe, 505.984.1091, ilpiattosantafe.com.

Douglas Merriam

Place ratatouille mixture on plate or plates. Place salmon filet on top. Add lemon juice and olive oil to fennel salad and place on top of salmon filet.

Drizzle remaining basil puree over. Serve immediately.

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Parmesan-Crusted Chicken Breast Exec u t i ve C hef D o m o ni ck C amp os , Sea sons Rotisser ie & G r ill 1 Tablespoon olive oil 4 bone-in skin-on chicken breasts Salt and pepper ½ pound butter, softened 1 cup grated Parmesan cheese 1 cup bread crumbs Wafer crackers Splash of white wine 1 teaspoon Dijon mustard 1 garlic clove, minced Fresh herbs, chopped (any combination of rosemary, thyme, parsley, sage) Splash of chicken stock Preheat the oven to 400 degrees. Heat the oil in a large ovenproof skillet over medium-high heat. Season each breast with salt and pepper on both sides. Sear the breasts in the skillet on both sides until nicely browned and then transfer pan to the oven for an additional 15 minutes or until the internal temperature reaches 165 degrees.

Mix the butter, cheese and bread crumbs together until incorporated. Split into 4 portions, then press each into a thin wafer. Top each breast with a wafer and roast for another five minutes.

Courtesy of Seasons

Transfer breasts to a warm platter to rest and make a pan sauce out of the skillet drippings. Deglaze with white wine, scraping up all the browned bits. Add mustard, minced garlic and chopped herbs and chicken stock to smooth. Spoon over chicken breasts and serve with your favorite chilled Pinot Gris.

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Seasons Rotisserie & Grill is located at 2031 Mountain Road NW in Albuquerque. 505.766.5100. seasonsabq.com.

ENTR ÉES

Buffalo Short Rib Posole with Chimajá & Chile de Árbol

1½ pounds of buffalo short ribs 1 pound uncooked posole 1 small onion, medium diced 1 ounce dried chimajá (or substitute celery leaf ) 1 ounce granulated garlic 2 Tablespoons Zuni salt (or 1 Tablespoon regular salt) 5 Chile de árbol, whole 2½ quarts water

Add all ingredients to a crock pot and cook for six hours.

Serves up to five people.

Courtesy of Pueblo Harvest

Exec u t i ve C hef R ay N aranjo, P u eb l o Ha r ve s t

Ray Naranjo

Ray Naranjo

Pueblo Harvest is located at the Indian Pueblo Cultural Center, 2401 12th Street, NW in Albuquerque, 505.724.3524, puebloharvestcafe.com.

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Backyard BBQ’d Chicken Breasts F o u r- t i m e Ja mes Beard Award-Winning cookb ook a uthor Cher y l Alte r s Jami s o n f ro m her bo o k Texas Q: 100 recipes for the Ver y B es t B a r bec u e f ro m t h e L one Star Sta te SERVES 6

Sauce ½ cup orange juice ¼ cup plus 2 Tablespoons chicken stock ¼ cup plus 1 Tablespoon chipotle ketchup (such as North of the Border) or barbecue sauce, or the same amount of regular ketchup or barbecue sauce mixed with 1 to 2 minced canned chipotle chiles ¼ cup orange marmalade 1 tablespoon tamarind paste or concentrate or tamarind chutney or 1 teaspoon Worcestershire sauce 1 tablespoon butter

“Lots of folks refer to grilled chicken as barbecued chicken, but this is the real deal, cooked over smoldering wood. You can cook this in a grill by reducing the usual temperature substantially and cooking indirectly with wood chunks or chips, or in any kind of smoker or barbecue pit, including a stovetop smoker.”

Prepare the sauce. Stir together the orange juice, chicken stock, chipotle ketchup, marmalade, tamarind paste and butter in a small saucepan and bring to a boil over medium heat. Reduce the heat to maintain a bare simmer and cook for about 5 minutes. (The sauce can be made a day or two ahead, if you prefer.)

Jennifer Spelman

Chicken 1 tablespoon garlic-flavored oil or vegetable oil 1 teaspoon kosher salt or coarse sea salt 6 medium boneless, skinless chicken breasts, pounded lightly to an even thickness

Prepare the smoker for barbecuing, bringing the temperature to 200 to 225 degrees.

Combine the oil and salt in a small bowl and rub it over the chicken breasts. Transfer the chicken to the smoker, place it directly on the grate. Cook for a total of about 30 minutes until cooked through. Brush the tops of the chicken breasts with about ½ cup of the sauce. Continue cooking about 10 minutes more until the sauce is a little tacky.

Serve the chicken immediately with more sauce on the side.

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To learn more about Cheryl and her many cookbooks, visit excitedaboutfood.com.

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Shrimp Louis Burger C h e f / O w n e r Andy Bar nes , D i nn er for Two

Yields 4 burgers

Burger Patties 2 pounds ground beef 2 Tablespoons Worcestershire sauce 5 cloves of roasted garlic salt and pepper to taste Shrimp Louis Topping ½ pound cooked shrimp, peeled and deveined ½ cup mayonnaise ¼ cup chopped bell peppers 2 Tablespoons chopped pickles 1 Tablespoon Worcestershire sauce 1 Tablespoon lemon juice 2 sprigs of fresh dill

Dinner for Two is located at 106 N Guadalupe Street in Santa Fe, 505.820.2075, dinnerfortwonm.com.

Stephen Lang

Form 4 burger patties and cook each 6 to 8 minutes on each side.

Mix all of the Shrimp Louis topping ingredients together and place a generous amount on top of the burger.

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Chile Rellenos Exec u t i ve C hef Lane War ner, La Fonda on the Pla za

8 Hatch green chiles, roasted and peeled Cheese 8 ounces Chihuahua cheese 8 ounces Asadero cheese ½ cup half & half Mix until smooth and creamy, place in pastry bag and fill the roasted chiles.

Batter 7½ ounces flour 1 Tablespoon baking powder ½ Tablespoon sugar ½ Tablespoon salt 1 teaspoon white pepper 1 teaspoon paprika 12 ounces of beer 1 egg 24 ounces of peanut oil for frying

Jeff Dow

Mix the dry ingredients together, add the beer and egg yolk and mix until smooth. Lightly coat the chiles with batter and fry at 300 degrees until golden, brown and delicious. Serve with your favorite red or green chile, topped with melted Chihuahua cheese.

La Fonda on the Plaza is located at 100 E San Francisco Street in Santa Fe, 505.992.5511, lafondasantafe.com.

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Crab Enchiladas Ex e c u t i ve Chef To m Ker po n, L a Posa d a d e Sa nta Fe Makes a total of 12 enchiladas

1 medium green pepper 1 medium red pepper 1 medium white onion 18 ounces canned crabmeat 12 six-inch blue corn tortillas 1 bunch fresh chopped cilantro (for garnish) ¼ cup pickled red onions (for garnish)

Heat oil to 250 degrees. Fry the dry ingredients (except white chocolate and salt) in the oil, one ingredient at a time, until the item is golden brown. Use a chinois (a conical sieve with an extremely fine mesh) to strain each ingredient, reserving the oil to fry the next ingredient. As you fry the ingredients, place them in the blender. Once all the ingredients are fried—and you are ready to serve the enchiladas—re-use the oil and add with the water, white chocolate morsels and salt to the blender and blend until smooth.

To prepare the crabmeat: Chop the red and green peppers and white onion. Sauté the peppers and onion until done to satisfaction.

Drain the oil and set aside. Place the crabmeat on a grill or pan and warm for 2 to 3 minutes. Mix the crabmeat with the peppers and white onion.

To make the enchiladas: Place crabmeat mixture in each tortilla and roll up. Place three enchiladas on each plate. Pour mole sauce over enchiladas. Garnish plates with chopped cilantro and pickled red onions.

Gabriella Marks

White Mole Sauce ¼ cup blended oil ½ ounce pepitas ¼ Tablespoon coriander seeds 1 star anise ¼ cinnamon stick 375 ounces sunflower seeds ½ ounces pine nuts ¼ ounce white sesame seeds ½ ounce sliced almonds ¼ quart water 2 ounces white chocolate morsels ¼ Tablespoon salt To make the mole sauce:

Julia: A Spirited Restaurant & Bar at La Posada de Santa Fe is located at 330 E. Palace Ave. in Santa Fe, 505.986.0000, laposadadesantafe.com.

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Courtesy of Sassella

D ES S ER TS Tiramisu from Sassella

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Tiramisu Ch e f C r i s t i a n Po nti ggi a, Sas s el la 6 large egg yolks 1 cup sugar 1¼ cup mascarpone cheese (room temperature) 1¾ cup heavy whipping cream 2 Tablespoons duck fat 30 Italian ladyfingers 1 cup cold espresso ½ cup Marsala wine Chocolate cookie crumble Candied apples, minced Housemade duck fat vanilla ice cream (or just vanilla ice cream) 1. In a double boiler, combine sugar and egg yolks. Reduce the heat to low and cook for about 10 minutes, whisking the mixture continuously. After 10 minutes, remove from heat and continue to whip the yolks until thick and yellow. Allow the mixture to cool briefly.

7. Using about half the mascarpone/yolk mixture, evenly cover the ladyfingers.

2. Add the room temperature mascarpone cheese and mix until combined.

9. Refrigerate for at least four hours, but overnight is better.

3. In a separate bowl, use an electric mixer to whip together the whipping cream and duck fat until you get stiff peaks.

10. Combine the cookie crumble and minced candied apple.

Gabriella Marks

4. Gently fold together the whipped cream and the mascarpone/yolk mixture and set aside.

Sassella is located at 225 Johnson Street in Santa Fe, 505.982.6734, sassellasantafe.com.

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5. Mix together the espresso and marsala wine in a shallow dish. Dip the ladyfingers into the mixture briefly to wet them, but do not let them soak.

6. In a 9x9 baking dish, layer the ladyfingers along the bottom.

8. Repeat with another layer of ladyfingers, and the other half of the mascarpone/yolk mixture.

11. Using a circular cookie cutter, cut out discs of the tiramisu and roll in the cookie/apple crumble.

12. Serve with a scoop of duck fat vanilla ice cream.

D ESSER TS

Wildflower Honey-Glazed Peaches with Cream Cheese Ice Cream and Toasted Pecans C h e f / O w n er Mar k Ki ffi n, T h e C om p ound R es taurant YIELDS 4 servings

4-8 peaches approximately 1 pound Âź cup wildflower or other good honey 1 pint cream cheese ice cream, or vanilla bean Âź cup pecan pieces, lightly toasted Preheat oven to 400 degrees. Cut the peaches in half, remove pit and toss with the honey. I have found that if it is slightly warm, the honey coats the peaches better and is easier to handle. Roast the peaches on a nonstick baking sheet or pan (easier to clean) for approximately 15-20 minutes. You can also grill them or sear in a cast iron pan for a more caramelized taste, but you must be careful not to burn them with the high sugar content.

Kitty Leaken

Place in bowls and top with ice cream and toasted pecans.

The Compound Restaurant is located at 633 Canyon Road in Santa Fe, 505.982.4353, compoundrestaurant.com.

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Liz Lopez

D ESSER TS

Hazelnut Cake with Elderberry Poached Pear Pa s t r y C h e f Hea ther Guay, Lo s Pob la nos H is to r i c I n n & O r gani c Far m SERVES 8-10

Makes one 9-inch or 10-inch cake

To make the Hazelnut Paste: 250 grams (1.06 cups) sugar 75 grams (.32 cups) honey 100 (.42 cups) grams water 500 grams (2.11 cups) whole hazelnuts 50 grams (.21 cups) simple syrup 50 grams (.21 cups) butter Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the hazelnuts in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour into the food processor. Blend until as smooth as possible, may take 10 minutes or more. If the food processor is straining, add the simple syrup to the food processor. Mix in the butter at the end. Wrap the finished paste in plastic wrap and allow to cool.

To make the Hazelnut Cake: 1 1/3 cups sugar 8 ounces hazelnut paste ¾, plus ¼ cup gluten-free flour 1½ teaspoons baking powder ¾ teaspoon salt 1 cup (8 ounces) unsalted butter, at room temperature, cubed 1 teaspoon vanilla extract 1 teaspoon almond extract 6 large eggs, at room temperature

Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.)

After you add all the eggs, the mixture may look curdled. Don’t worry; it’ll come back together after the next step.

Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the dry ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don’t overbeat it.)

Preheat the oven to 325 degrees. Grease a 9- or 10inch cake or spring-form pan with butter, dust it with gluten-free flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In the bowl of a food processor, grind the sugar, hazelnut paste, and ¼ cup of flour until the almond paste is finely ground and the mixture resembles sand.

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In a small bowl, whisk together the remaining ¾-cup flour, baking powder and salt. Once the hazelnut paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.

Scrape the batter into the prepared cake pan and bake the cake for 45-60 minutes, or until the top is deep brown and feels set when you press in the center.

Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in the pan.

When the cake is cool, cut into slices, serve with a dollop of elderberry crème fraiche, half of a pear cut into slices, and a drizzle of elderberry syrup (see below).

To make the Elderberry Poach Liquid: 1 quart elderberry syrup 1 bottle white wine Zest of 2 oranges, peeled 1 each vanilla bean Boil together. Poach pears until soft.

To make the Elderberry Crème Fraiche: 8 ounces crème fraiche 1 ounce elderberry syrup Whip crème fraiche. Fold in syrup until mixed evenly.

Los Poblanos Historic Inn & Organic Farm, 4803 Rio Grande Blvd NW, Los Ranchos de Albuquerque, 505.344.9297. lospoblanos.com.

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D ESSER TS

Leche Frita Ch e f L i l l y Q ui ro z , H o tel A ndal u z

For frying: 1 cup flour 3 eggs, beaten Panko crumbs Desired frying oil—I prefer peanut oil In a bowl, whisk the two eggs to a ribbon stage. In a saucepot add all of your ingredients except the butter and include your beaten eggs. The sauce will thicken and make sure to continue to whisk so that it will not stick to the pot or burn. On ce it has thickened add your butter.

Spray a shallow pan with nonstick spray, then transfer your custard to the pan.

Wrap with plastic to protect it from the air, then cool it down for about 2 hours or overnight. Cut the custard into heart shapes using a heart shaped cookie cutter.

Heat your frying oil. Place your flour, beaten eggs and panko in three separate bowls. Roll the cut custard into the flour shaking off the excess. Then toss in the beaten eggs. Finally toss in the panko breadcrumbs. Deep-fry them until your crust becomes golden brown, just a few minutes. Serve with a strawberry sauce, chocolate or any desired sauce.

Strawberry Coulis 1 cup frozen unsweetened strawberries ½ cup sugar 1 Tablespoon lemon juice In a medium saucepan, combine the strawberries, sugar and lemon juice. Bring to a boil over medium high heat. Transfer to a blender.

Puree until smooth, run through a fine mesh strainer, and set aside to cool. Store in a sealed container in the refrigerator for up to a week.

Chocolate sauce 8 ounces semisweet chocolate 1 cup heavy cream ½ cup light corn syrup Place chocolate in a bowl.

In a medium saucepan bring to a simmer cream and corn syrup. Pour the heated cream mixture over the chocolate and allow it to sit for 3 to 4 minutes, or until chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container.

Enjoy!

Liz Lopez

For the Leche Frita: 2 eggs, beaten ½ cup sugar ½ cup cornstarch ¼ teaspoon grated nutmeg 3 cups milk The zest of one orange Pinch of salt ½ teaspoon vanilla 1 Tablespoon butter

Hotel Andaluz is located at 125 Second Street, NW in Albuquerque, 505.242.9090. hotelandaluz.com

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Carrot Cake

“Even though we would like to feature our house-smoked pastrami or turkey in this cookbook, Chef Alex Hadidi knows that most home chefs don’t own a smoker. We are featuring our delectable Carrot Cake recipe.”

C h e f A l e x Hadi di , Marquez D el i

Preheat oven to 375 degrees.

3 1/8 cup gluten-free or all-purpose flour 1¼ white sugar 1¼ brown sugar 2 teaspoons cinnamon 1½ teaspoon each, salt, baking powder, baking soda 5 eggs 1¼ sticks of butter (5 ounces), softened at room temperature 1¼ cups vegetable oil (not olive oil) 1 Tablespoon pure vanilla 3½ cups carrots, finely shred 1 cup raisins (optional) Mix dry ingredients. Set aside. Mix wet ingredients (excluding carrots) with a hand mixer. Add wet ingredients to dry ingredients slowly, while mixing. Mix until all wet. Fold in carrots with rubber spatula, and then the raisins, if you choose. (We don’t use raisins because the cake is already very moist.)

Bake in cake pan for 40 minutes and check to see if cooked through; bake another 10-20 minutes until center is cooked through.

Butter Cream Cheese Frosting 8 ounces cream cheese 8 ounces, softened butter 4 Tablespoons heavy whipping cream 1 teaspoon pure vanilla 3 cups of powdered sugar Blend cream cheese, butter, cream and vanilla. Slowly add the sugar. Blend all until smooth. Put in refrigerator to set for 15 minutes. Frost cooled cake.

Marquez Deli is located at 513C Camino De Los Marquez in Santa Fe, 505.365.2112, marquezdeli.com.

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Chocolate Crème Brûlée with Grand Marnier and Raspberries C o m p l i m e nts o f fo r mer C hef Willem B lom, Fly ing Sta r Ca fe

Makes 6 large ramekins or 10 small ramekins

8 ounces semi-sweet chocolate or bitter sweet chocolate 8 egg yolks 1 cup sugar 3 cups heavy cream 1 shot glass of Grand Marnier Additional sugar for caramelizing 2 medium mixing bowls 1 saucepan Ramekins 9 x 13 baking pan Preheat oven to 250 degrees. Place chocolate chips in a mixing bowl. In another mixing bowl, mix egg yolks and sugar until smooth. In a saucepan, bring cream to a boil, pour hot cream over chocolate chip and stir to melt chocolate. Add a little bit of hot chocolate to yolks and stir to temper them, then slowly add the rest stir but do not whip in air, add in the Grand Marnier and stir, cover and refrigerate. This can be done a day ahead of time.

Place ramekins in a baking pan and fill with the mixture.

Fill baking pan with warm water half way up to ramekin.

Place in oven and bake for 50 minutes to 1 hour. Cool down.

Flying Star Cafes, 505.255.1228, flyingstarcafe.com.

Photo courtesy of Flying Star Cafe

Sprinkle sugar over the top and using a blowtorch to caramelize the sugar. Garnish with raspberries, whipped cream and a mint leaf.

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Butterscotch Budino C h ef / O wn e r R enée F ox, A ra b l e R e s t a urant

Put together brown sugar, molasses, salt and water in heavy bottom saucepan boil until smoky, 10 minutes or so. It should smell almost burnt, but not bitter.

In a small saucepan, pour the milk and cream.

Warm until you see small bubbles or steam, then turn off the heat. Whisk warm cream/ milk into boiling sugar gradually and carefully, otherwise it will splash.

Joy Godfrey

1 cup brown sugar 1 Tablespoon molasses 1½ teaspoons kosher salt ½ cup water 2 cups organic milk 3 cups organic heavy cream 1 egg + 3 egg yolks ¼ cup + 1 Tablespoon cornstarch 2½ ounces butter + 1½ Tablespoons dark rum, whiskey, or a tasty liqueur

Whisk together eggs and cornstarch in a bowl.

Temper egg yolks with hot cream mixture, then add back to pot, simmer briefly and allow to thicken. Remove from heat and add the butter and alcohol.

Pour into 6 individual dishes. Allow to cool down before covering with plastic wrap, chill and enjoy!

Garnish with a layer of caramel, and a spoonful of whipped cream.

Arable Restaurant is located at 7 Avenida Vista Grande in Santa Fe, 505.303.3816, arablesantafe.com.

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Blackberry Pie Exc e r p t e d f ro m D o ugl as Merr i am’s Fa r m Fre s h J o ur ney Santa Fe Far mer s M ar ke t C oo kbo o k YIELDS 1 PIE, 8 SERVINGS

“Don Bustos is just one farmer who has amazing blackberries.”

2 2/3 cups all purpose flour 7 ounces butter, chilled and chopped 2 egg yolks, plus one egg yolk for glazing 4 cups fresh blackberries 3 tablespoons sugar ¼ cup all purpose flour Prepare the pie dough by putting the flour in a mixer or food processor, add the butter and mix until breadcrumb consistency. Add the egg yolks and mix until the mixture comes together into a dough-like consistency. You may need to add 1-2 tablespoons of cold water to help it come together. Divide the dough in half and form each into a disk. Wrap disk of pie dough in a plastic wrap and chill in the refrigerator for 20 minutes.

Mix together the blackberries with the sugar and set aside.

Preheat the oven to 375 degrees. Remove the chilled pie dough from the wrap and working with one disk at a time roll the pastry on a hard surface lightly sprinkled with flour, line a 9-inch pie pan with the first disk of dough. Trim of excess dough around the sides, poke some holes in the bottom of the pastry with a fork.

Spoon the berry mixture evenly into the lined pie pan. Roll out the other disk of dough, using the same technique, and drape over the top of the pie, trim off the excess dough around the sides. Using a fork, press the pie seams together to create a seal, trim neatly, and make 4 small slits in the pie top.

Bake until pastry is golden brown and filling is bubbling 35 to 45 minutes; remove from oven and let rest for at least 15 minutes before serving. Can be served hot, warm or room temperature.

Douglas Merriam

Brush the top of the piecrust with the last egg yolk, sprinkle with more sugar, if desired.

Visit farmfreshjourney.com for more information and to buy the book.

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Still Roasting & Toasting For 30 years TIMES ARE DIFFERENT AND SO WILL SANTA FE WINE & C HILE FIESTA Our Santa Fe reStaurantS are critical tO the cit y DiFFerent, SO we will SOOn be annOuncing an exciting n e w v e r S i O n O F O u r 30 t h a n n u a l e v e n t

30th Anniversary September 23 - 27, 2020

Stay Tuned at santafewineandchile.org | (505) 438-8060