Eat Your Heart Out

It’s Restaurant Week 2014!

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Plan for Crowds and Make a Reservation

While there are no tickets to Restaurant Week and the cost is the cost of a (discounted!) meal, it’s wise to stay one step ahead of the crowds and make reservations. Here are a few places we recommend booking in advance: Bouche Bistro, The Compound, Geronimo, Luminaria, Terra, the Anasazi and Albuquerque landmarks, Seasons, Zinc and Savoy.

Try a Brand-New Restaurant

Haven’t gotten around to tasting some of Santa Fe’s newest culinary endeavors? Here’s your chance to explore L’Olivier, Joseph’s Culinary Pub, izanami at Ten Thousand Waves, Tabla de Los Santos and TerraCotta. In Albuquerque, check out the fabulous new Elaine’s, and in Taos, the new kid on the block is Martyr’s Steakhouse.

Don’t Skimp on the Tip

Though your meals may be cheaper, the service is not. Waitstaff from Albuquerque to Taos work especially hard during Restaurant Week, so show them some love and tip generously.

Work in Some Lunches

Hit more restaurants without stretching the limits of your stomach by dining out for lunch. Meet up with a friend, eat out with coworkers or hunker down solo—it’s a great way to celebrate Restaurant Week’s deals while enjoying the high-desert sunshine. (Who knows? It might even be warm enough to dine on a patio!) Some lunchtime faves: Body Café, Cowgirl, Jambo Café and The Ranch House.

Push Your (City) Limits

Take a little trip to a neighboring city. Whether you’re a Taos, Santa Fe or Albuquerque local, Restaurant Week is a great excuse to get out and about and enjoy some of New Mexico’s many delicious gastronomic horizons.

Don’t Stop at Dinner

A number of participating restaurants reside in some of our most luxurious local hotels. What better reason to take a short, close-to-home vacation than Restaurant Week? Here are just a few of the hotels offering a locals’ discount on dinner and a romantic overnight stay: The Hyatt Regency Tamaya, Los Poblanos, La Posada, Bishop’s Lodge, the Inn and Spa at Loretto, Buffalo Thunder, Four Seasons Rancho Encantado and the Eldorado.

As of press time, there was still a flurry of changes in the list of participating restaurants and hotels, so please, please check the official Restaurant Week website before heading off to “eat your heart out!”

Visit nmrestaurantweek.com for complete details on participating restaurants, menus and event listings. 

DIY Goat Cheese

Believe it or not, it’s really easy to make your own fresh goat cheese at home. All you need is a small number of ingredients and minimal equipment. Here’s the simplest, most basic way to do what’s known as a “farmer’s cheese”:

 _Holik-Cheesemaking-FeaturedIngredients

Half gallon of goat’s milk (the lower-pasteurized the milk, the better)

Juice of 1 lemon or 2 teaspoons white vinegar

Herbs or other flavorings

Tools

Stainless steel flat-bottomed pot

Stainless steel spoon

Cheesecloth

Strainer or colander

5 pound weight and flat plate (optional)

Directions:

Holik-LineColanderStep 1

Prepare your materials. Sanitize your stainless steel pot and spoon by boiling a small amount of water in the pot with the spoon inside. Cut a piece of cheese cloth big enough to line your colander with several inches hanging over the side. Line the empty colander with the cheesecloth and place it in the sink. If your cloth isn’t wide enough, layer pieces of cheesecloth, with at least 5 inches of overlap between pieces.

 Step 2

Pour all your milk into the pot and heat it just to boiling. The very instant it starts to bubble vigorously, turn the heat off or you risk scalding your milk.

Step 3

Pour your lemon juice or vinegar into the milk and stir gently for about 30 seconds.

Holik-CurdsSeparateWheyStep 4

Remove your spoon and let the pot of milk sit for about 10 minutes. After 10 minutes, check to see if the milk is forming curds. It should look like it is separating into solid chunks and a yellowish clear liquid. The solid bits are the curds, and the liquid is the whey.

Step 5

Once a curd has formed, carefully remove the pot of milk and bring it to the sink. Very slowly and gently pour the curds and whey into the colander to drain. Allow the whey to drain off for 10 minutes or more.

Holik-Draining2CurdsSolidifying (1)

Holik-Draining3

Step 6

When curds in the colander begin to look more solid and most of the whey has drained, mix in herbs, spices or other ingredients if you plan on using them. You can stop here and eat your cheese, if you like. At this point it will be similar to a ricotta cheese, very soft and spreadable. If you prefer a firmer cheese, proceed to Step 7.

Holik-TwistCloth

Step 7

Gather the edges of the cheesecloth and twist them closed, to create a draining bag for your curds.

If desired, you can place the flat plate on top of the curds and then place the weight on top of the plate to press the cheese overnight. The longer you allow it to drain, and the more moisture you remove, the firmer your cheese will be. Pressing the cheese overnight results in a much firmer cheese, similar to paneer.

That’s it! Now you have fresh, spreadable goat cheese free of additives. Once you have the basic recipe, you can add herbs, spices and flavorings for variety. Below are a few examples of ways to change this recipe up, but it practically begs for experimentation, so use whatever’s in season, have fun, and see what you can create!

Herb and Chive Goat Cheese

Add the following fresh herbs to basic goat cheese curds:

2 Tablespoons chopped chives
1 Tablespoon thyme
1 ½ teaspoons chopped rosemary

The Purple Goat

Add the following dried herbs to basic goat cheese curds:

2 tsp. edible lavender flowers
1 ½ teaspoons fennel seed
½ teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon garlic powder

Hot ‘n Spicy Goat Cheese

Add the following to basic goat cheese curds:

3 Tablespoons chopped green chile
2 cloves minced garlic

Recipe and photos by Melyssa Holik

Sourdough Starter

The smell of bread baking is legendary. Just the memory of it is an olfactory arrow straight to the heart—and then the stomach. Before there was such a thing as a bread aisle, bread was baked at home. As with laundry and ironing, our great-grandmas used to devote a whole day every week to bread baking. Not just white bread but all kinds: whole wheat, potato, pumpernickel, soda, whatever was at hand. And this was bread that had heft and character and integrity, none of this limp cardboard-tasting stuff that tears when you try to spread butter on it. Plus crust! Dense, yeasty crust, crust you could really sink your teeth into.

Screen Shot 2014-03-31 at 1.15.19 PM     To produce even one such loaf involves making the starter by mixing yeast with other ingredients and letting it rise, adding flour to make the dough, letting it rise again, then punching it down, pulling, pushing, slamming, spanking, patting it and repeat. It’s meditative and laborious, both. And it all starts with this magical rising agent, yeast.

Of all the forms of leavened bread, sourdough is the oldest and most original of them all. Before that, there was flatbread, thin and heavy—a mixture of water and some sort of flour, essentially. Sourdough can be traced back to the early 1500s B.C. Egyptians. Probably the first sourdough loaf came about inadvertently, when someone mixed a batch of flatbread dough and left it out in the sun, where the natural sugars in the flour’s starch attracted wild yeast in the air. In the U.S., before the onset of commercial yeast, settlers traveling west by wagon train had to bring along their own starters to make bread along the way, sometimes even sleeping with it when the air got too cold at night.   Sourdough bread was famously popularized in the California Gold Rush days by miners, who mixed their own “mother dough” and baked with it in their camps. Sourdough culture produces a lot of lactic and acetic acids, which is what gives the bread its rich complexity of flavor and that famous sour tang. By trial, error and constant readjustment, sourdough bakers develop their own favorite balance and version; as long as this starter culture is fed equal amounts of flour and water regularly, it will remain active.

Sourdough’s starter culture is the big key. And there’s certainly no shame in using commercial yeast for yours. But where’s the adventure in that? True, as cookbook authors Julee Rosso and Sheila Lukins admit in The New Basics, if you follow their recipe which relies on the “very lengthy process” of using wild yeast spores in the air to form the starter and raise the dough, you’re risking the possibility of failure. But, they go on, interacting with wild yeast spores “can be a very rewarding experience.” And those inside your house are really relatively benign. They grow on the surfaces of such common foods as vegetables, grains and fruits. If you like, you can literally just use water and flour; eventually, unless it dies or molds and you have to start over, this mixture will begin to bubble.

There are many more recipe suggestions for making sourdough mother culture. I had success with the New Basics one (below). It only took two days. In fact, I was thrilled when it actually started bubbling into this foamy, viscous, creamy sponge. (I made this! It’s alive!) Just be careful not to shock it with excessive warmth, remember to keep feeding it and, once you’ve got one going, store it in a stone crock, plastic or glass container—never metal. Who knows, you may create a mother dough as important as the one originally conceived by San Francisco’s famous Boudin Bakery, heroically saved by Louise Boudin during the Great Earthquake of 1906!

 The starter:

¾ cup skim milk

¼ cup low-fat buttermilk

¾ unbleached all-purpose flour

¼ cup whole wheat flour

1 teaspoon sugar

 

  1. Make the starter: Stir all of the ingredients together in a nonreactive bowl. Cover the bowl with a double thickness of cheesecloth and tie a string or stretch a large rubber band around the rim to secure it. If the weather is warm, place the bowl in a sunny window; otherwise put it in a warm place.
  2. Let the mixture stand until it is bubbling, 2 to 3 days. You should have about 1 cup.

 

The bread:

4 cups unbleached all-purpose flour

1 cup warm water

½ teaspoon salt

2 Tablespoons yellow cornmeal

Divide the starter in half. One half will be used for the bread. The other half will be replenished and saved for future baking.

  1. Scrape half the starter into a large bowl. Stir in 2 cups of the all-purpose flour and the warm water. Let the dough stand, loosely covered, until doubled in bulk, 4 to 6 hours.
  2. Stir in the salt. Slowly work in the remaining 2 cups of flour, ½ cup at a time. Turn the dough out onto a lightly floured surface, and knead the dough until it is smooth and elastic, 10 minutes.Lightly oil a large bowl and turn the dough to coat it with oil. Cover the bowl loosely and let the dough rise in a warm place until doubled in bulk, up to 12 hours.
  3. Punch the dough down, knead it once or twice and shape it into three loaves about 16 inches long. Butter a baking sheet and sprinkle it with cornmeal. Arrange the loaves on the cornmeal.
  4. Loosely cover the loaves and let them rise until doubled in bulk, about 4 hours.
  5. Preheat the oven to 450 degrees.

10. Using a razor blade or a sharp knife, slash the tops of the loaves crosswise in several places. Open the oven door and quickly spray the interior with a water mister. Place the bread in the oven and bake for 9 minutes, spraying the oven every 3 minutes. Then continue baking until the loaves are golden and sound hollow when tapped on the bottom, another 11 to 13 minutes.

Makes 3 loaves

*Note regarding replenishing the starter: To replenish, add ½ cup all-purpose flour and ½ warm water to half the starter. Let the mixture stand, loosely covered, until it bubbles. Then refrigerate it in a nonreactive container or freeze it. Use half this starter for the next baking, replenishing the other half.

Story by Gail Snyder 

Chef Johnny Vee Wants to Know!

When a new restaurant opens in town, there is always much foodie chatter and media attention. But as the hubbub dies down, the real test of success kicks in. Is the early acclaim warranted? Will the eatery be around for a while and survive the foibles of competition? There’s so many restaurants and so much culinary talent in our food-crazed city, and I’m always excited not only to check out the latest and hottest but also to delight in seeing how the well-established and time-honored guys are doing. I caught up with Roland Richter, from Joe’s Dining, the week of his 26th wedding anniversary with wife and business partner, Sheila. The answers he gave to my questions proved him to be quite eloquent—I suggested he take up writing as a side career!

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Photo by Gaelen Casey

 

Johnny Vee: You have always been such a big supporter of the Santa Fe Farmers’ Market. How much do you think this support has to do with your success and longevity in the Santa Fe restaurant scene?

 

Roland Richter: To be honest, until the last few years, it had no influence on our success. It was just our personal choice. In 1996, we started purchasing from the farmers for our first restaurant, Pizza Etc. simply because it was in alignment with our food values. The problem has been that in general, the U.S. populace eats for entertainment; palates have become accustomed to what we call “inflated taste sensations.” That’s come about in recent decades due to a whole new industry of chemical food enhancers that are integrated into cheap industrial “food-like products.” So these food-like substances become tasty and addictive. But here’s the good news: The local foods movement has exploded in the last three to five years, hitting critical mass. We in the food industry are witnessing a heartwarming and massive demand for the real, clean taste and multi-faceted value of locally grown food. So, at long last, we do see a positive impact on our business.

 

JV: What changes in your business and clientele have you noticed since you opened?

 

RR: When we first opened Joe’s in 2002—I guess because we called it a diner—people expected cheap greasy-spoon food. There was a serious mismatch. But we just kept doing what we do, and gradually we have attracted a loyal following that understands what we’re doing, that understands the broad benefits of eating good local food—not to mention the yummy factor! Also we see people spending a higher percentage of their budget on food. In Europe, this has always been the case; good quality food has never been cheap, and that expenditure is treated as a priority. I believe I see a shift in spending priorities here, too.

 

JV: I love your newsletter “Dija Know,” which is available on your website, joesdining.com. Who handles the writing and content for it, and how do you find the time to keep it up? And just exactly who is Joe?

 

RR: Who is Joe? Sheila wrote this shortly after we opened to try to define the ambience we wanted to set—casual and unpretentious but quality-oriented: “Joe is everyman. He is you, he is me, he is the guy next door, the gal next door. He is José, Giuseppe, Joseph and all female renditions of the name. Joe is the common thread among us, and yet he is one-of-a-kind. He is friendly, unpretentious, straightforward, with quietly discriminating tastes. Joe has a robust sense of humor—he loves to laugh, even at himself.  He loves good food, good drink and good company. Welcome to Joe’s!”

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Photo by Kate Russell

My wife writes the newsletter/blog. It springs from her deep interest in health. She had a healing practice for several years. It started with horses and eventually [expanded to] all species. In her eyes, health and food are inseparable, so she simply enjoys sharing her current research. I never know where she will go next!

 

JV: If you had to eat one dish every day for the rest of your life what would it be?
RR: That’s tough when you love food. But I guess Joe’s grass-fed and -finished mesquite-grilled burger, with a nice thick slice of local heirloom tomato on a Fano bun, perhaps with some nice sautéed veggies or crisp salad.

 

JV: What ingredients will never appear in a Joe’s Dining dish and why?

 

RR: We try like crazy to avoid GMO foods and ingredients, [which is] harder than you think [because there are] no labeling laws. Corn, for instance, we try not to use until we can get local corn that is verifiable non-GMO. Most corn and soy and, unfortunately, a lot of wheat are GMO. [We avoid] obvious neurotoxins like aspartame/Splenda/sucralose, and HFCS is something else we try to avoid. It, of course, comes from GM corn.

 

JV: What are a few of the life lessons you feel you have learned in your years as a chef? Do you feel differently about things relating to hospitality than you did when you first started out in the industry?

 

RR: That old saying, “Don’t sweat the small stuff, and it’s all small stuff”—it’s really true. We remind ourselves frequently to really enjoy the moment, the unfolding of life. Otherwise, if it’s all about work and achieving and striving to attain goals, the daily joys of life can just pass unnoticed. Wherever you find yourself is where you should be. Slow down and enjoy it. With that being said, the devil is still in the details! Also, as one passes the 50 mark, it’s not just about doing a job anymore. There’s got to be more to it. The restaurant is a context we have created, a vehicle through which we express who we are and why we’re here. And that context has formed and solidified our mission at Joe’s.

 

JV: Many people think it would be difficult to work with their spouse. What is the secret to working with your wife, Sheila? Does it ever get explosive?

 

RR: Only between the sheets! But seriously, it’s all about the pearl. We’ve been creating a magnificent pearl for many lifetimes together. As you may know the oyster creates a pearl only when irritated—in the oyster’s case, with a grain of sand. We don’t always agree on business decisions, but most of the time we come to the same conclusions. It’s almost boring how much we think alike.

 

JV: What’s your favorite dish on the Joe’s menu? And your least favorite?

 

RR: Joe’s Benedict—poached eggs on our house-made smoked salmon, resting on potato latkes, smothered with Hollandaise and [accompanied by] a nice crisp salad. Of course a nice glass of Gruet Sparkling Rosé Brut or a mimosa with that.

Least favorite? Johnny, really, I created the menu—there’s nothing on it I don’t like and eat!

 

JV: What’s the hardest part of being a chef/owner?

 

RR: Wearing two hats: balancing the conflicting demands of being a free-spending creative artist (the chef) and those of being the tight-ass accountant (the business owner).

 

JV: And the most rewarding part of your career as a chef and restaurant owner?

 

RR: When a guest leaves with a smile and heartfelt comment like, “This is my second home; see you tomorrow,” that makes it all worthwhile.

 

Joe’s Dining is located at 2801 Rodeo Road in Santa Fe. 505.471.3800. joesdining.com.

Chocolate and Piñon Torte

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On April 12, 2014, at the Hotel Santa Fe, the Southwestern Association for Indian Arts (SWAIA) is hosting A Celebration of Native Food and Wine, a first-of-its-kind dinner featuring the culinary talents of four acclaimed Native American chefs paired with the wines of Fire Mountain Wines, founded and helmed by Jamie Fullmer (Yavapai-Apache Nation). The four-course dinner of contemporary Native foods will be prepared by Jack Strong (Siletz), Nephi Craig (White Mountain Apache/Navajo), Walter Whitewater (Navajo), and Lois Ellen Frank (Kiowa).

We can think of no more fitting way to conclude our Homestead Issue than with these stories and recipes from the descendants of the original homesteaders of our beloved southwest. 

Serves 12

Says Lois Ellen Frank: “The feast day is one of the biggest celebrations of the year among the Indian pueblos of New Mexico. To honor their patron saints, the people of each pueblo gather together. They attend mass in the morning and hold a procession into the plaza, where an altar houses their patron saint. After mass, dressed in ceremonial clothing, ancient traditional dances begin and are offered at various times throughout the day…

“After mass, many of the women return home to set up for the day’s feast—which they have been preparing for, in most cases, for days—and set the special dishes up on their tables with chairs crowded around them. On each table is a variety of salads, stews, meats, homemade breads and, of course, desserts—both traditional as well as modern dishes.

“During the afternoon, as the dances are going on in the plaza, relatives and visitors drop in and enjoy what foods each household has to offer, express their thanks and leave to go back to the dances. People drop in throughout the day to taste the fine foods at many different houses. It is a festive day filled with warmth and friendliness.

“This recipe is my adaptation of some of the tortes I sampled at different pueblos, and I serve it a lot in my catering company. I like to serve it with two sauces, a peach sauce from locally grown farmers’ market peaches from the Velarde family’s farm and a hand harvested prickly pear fruit syrup. You can decorate the entire torte and set it out with the sauces for a buffet, or you can slice it and plate it individually for your guests. Either way, it’s a wonderful dessert.”

1 cup raw piñon (pine) nuts (walnuts or pecans may be substituted)

2 Tablespoons blue cornmeal

2 Tablespoons unsalted butter

9 ounces semisweet chocolate

6 egg yolks

3/4 cups granulated sugar

1 teaspoon vanilla extract

¼ cup confectioners’ sugar

2 Tablespoons blue cornmeal, for decoration (optional)

Grease and flour a 9-inch round cake pan. Preheat the oven to 350 degrees.

In a food processor, grind the piñon nuts to a very moist nut butter. Add the blue cornmeal and blend again for about 30 seconds, just long enough to combine. In a double boiler over medium-high heat, melt the butter and chocolate together, stirring occasionally so that they melt and blend together evenly. Add to the piñon mixture in the food processor and blend about 1 minute until smooth. Beat the egg yolks, sugar, and vanilla together in a bowl, and add to the other ingredients in the food processor. Blend again until smooth. Always add the egg mixture last. Otherwise, the eggs will curdle from coming in contact with the heated chocolate.

Pour the batter into the prepared greased pan and pat down with your fingers until evenly spread in the baking pan. This is a thick batter and you will be able to handle it. Bake approximately 10 to 12 minutes (depending on your oven—convection works well for this torte), or until the cake springs back when the center is touched.

Remove from the oven and place on a wire rack to cool before decorating. This is a dense torte, and to me it resembles dense very moist brownies. I like it very moist, which is why I only cook it for 10 to 12 minutes; if you desire a crisper torte you can cook it slightly longer.

When the torte has cooled, after 20 to 30 minutes, remove it from the pan, and then be creative for the decorating process. You can do individual stencils on each slice or decorate the entire torte. To make the Southwestern motif pictured, cut a stencil out of cardboard. First, dust the cake with confectioners’ sugar using a medium sieve, lightly tapping the sides and moving it in a circular motion around the surface of the torte. Then, carefully holding the stencil as close to the torte’s surface as possible without touching it, sprinkle the blue cornmeal through a sieve over the exposed areas. Carefully remove the stencil without disrupting the design. For a finishing touch, place a few piñon nuts at the corner of each stenciled triangle.

Spicy Corn Soup

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On April 12 at the Hotel Santa Fe, the Southwestern Association for Indian Arts (SWAIA) is hosting A Celebration of Native Food and Wine, a first-of-its-kind dinner featuring the culinary talents of four acclaimed Native American chefs paired with the wines of Fire Mountain Wines, founded and helmed by Jamie Fullmer (Yavapai-Apache Nation). The four-course dinner of contemporary Native foods will be prepared by Jack Strong (Siletz), Nephi Craig (White Mountain Apache/Navajo), Walter Whitewater (Navajo), and Lois Ellen Frank (Kiowa).

We can think of no more fitting way to conclude our Homestead Issue than with these stories and recipes from the descendants of the original homesteaders of our beloved southwest. 

With Roasted Red Bell Pepper and Chipotle Chile Purée

“There is nothing like the taste of fresh sweet corn,” says Lois Ellen Frank, describing the soup that Walter Whitewater is preparing for the SWAIA dinner. “I usually make this soup from fresh corn during the warm weather months and at harvest time when corn is at its sweetest, but it can be made at any time of the year with organic, frozen sweet corn. Its spicy flavor comes from New Mexico red chile powder and chipotle chile powder. Chipotles are jalapeños that have been dried and then smoked. This medium-size, thick-fleshed chile is smoky and sweet and has a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh freshly ground New Mexico red and chipotle chile powder.”

4 ears of corn, kernels scraped from the cob, or 3 cups corn kernels (fresh or frozen)

1 yellow onion, diced

1 teaspoon garlic, finely chopped

½ teaspoon dried chipotle chile powder

1 teaspoon New Mexico red chile powder

½ teaspoon salt

¼ teaspoon black pepper

6 cups vegetable stock

1 red bell pepper, roasted, peeled, seeded and diced

Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs. Save the corncobs and set aside. The cobs will add additional corn flavor to the soup. If using frozen corn, use 3 cups of corn kernels.

In a medium-size saucepan over medium-high heat, add ¼ cup of the vegetables stock and then add the onions. Sauté the onions for 3 to 4 minutes until they are translucent, stirring occasionally to prevent burning. Add the garlic and chipotle chile powder and sauté for 1 more minute. If your pan is too dry, add another ¼ cup of the vegetables stock. Add the corn kernels and sauté for another 3 minutes, stirring constantly. Add the salt, black pepper and the stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time.) Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.

While the corn soup is simmering, roast the red bell pepper using the open flame method, then peel, seed and dice it. Place the diced bell pepper into a blender with the chipotle chile powder and the New Mexico red chile powder. Blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside.

Remove the corn soup mixture from the heat, discard the corncobs and set aside. Place the corn soup mixture in a blender and purée for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, and heat over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

Western Apache Seed Mix

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“This is a mix of seeds from the pre-reservation ancestral Apache diet,” says Nephi Craig. “It is a critical piece of our identity and speaks to health and resiliency as we continue to forge de-colonial culinary pathways toward solutions in health and wellness in Western Apacheria. There are many variations of this seed mix. This recipe is basic and easy to replicate with seeds readily available in markets. Independent study will allow the eater to discover more combinations of this protein packed combination of seeds that revitalize ancestral taste and health. As you snack on this seed mix, please think about pre-reservation indigenous health and regional dominant flavors. Although this mix can be made year-round, historically, spring, summer and autumn were spent gathering and cultivating these seeds to be consumed in winter time, while telling stories and playing string games with the family at home. We share this recipe in the hopes that we remember our ancestral taste and food relatives.”

1 cup dried white corn

1 cup sunflower seeds

1 cup piñon (pine) nuts

1 cup pumpkin seeds

Kosher salt to taste

Each ingredient must be prepared separately and combined.

Parch the corn in a heavy skillet over high heat, stirring constantly, until the corn cracks and is golden brown. Do not burn. Toast the sunflower seeds for 10 minutes at 350 degrees or until golden brown. Toast the pine nuts in a 350-degree oven for 10 minutes or until golden brown. Do not burn. Toast the pumpkin seeds in a 350-degree oven for 10 minutes or until golden brown. Remove and allow the seeds to cool. Combine all seeds and season with salt to taste if desired.

 Place the cooled mixture in a tall Mason jar, and place in a high place of honor to display.