Still Hungry? April 2017

Like homesteading itself (timeless, creative, sustainable), many of our homesteading stories of yore haven’t lost their inspiration or relevance, and the folks who graced the cover shots haven’t lost their touch. If you’ve yet to check out our past homesteading stories (visit, we suggest you meet jewelers Marian Denipah and Steve LaRance in last year’s “Working with the Earth”; homesteader, mother, blogger extraordinaire Erin O’Neill in “A Life Home Grown,” 2015; and sustainable inspiration and Ampersand Sustainable Learning Director Amanda Bramble of “In Harmony,” 2012, our very first homestead issue.

The inherently fresh and forward-looking feel of springtime, new growth, longer days becomes yet more personal, down-to-earth and magical when you meet the folks who have their hands in this local soil—metaphorically or literally—creating, reviving and gleaning its bounty. We asked Erin, Amanda and Steve for their takes on “down-home” recipes, and in return, they shared with us tastes of themselves, this earth, and simply some delicious down-homestead goodness.

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Fresh Porcini’s Sautéed with Sherry

Eric DiStefano Local Flavor

cover photo by Kate Russell

from Eric DiStefano of Geronimo and Coyote Café

2 pounds fresh porcini mushrooms
2 Tablespoons unsalted butter
1 Tablespoon fresh thyme leaves
2 cloves garlic (minced)
1 cup Pedro Ximénez sherry
salt and pepper
sliced batard

Brush clean and slice the porcinis, and lightly brown the brown butter in a sauté pan. Add mushrooms, thyme and garlic; sauté until mushrooms are browned. Add sherry and reduce by half over low heat. Salt and pepper to taste, and serve over buttered and lightly grilled slices of batard. Makes 4 servings.

There’s nothing like fresh-fresh. Eric, who has a source for porcinis that are picked in the Sangre de Cristo Mountains says, “Porcinis are a flash in the pan. You can substitute criminis, morels… But for now they’re in abundance. This year they’re pristine. With the cold nights we’ve been having, they’re prospering.”


Geronimo is located at 724 Canyon Road in Santa Fe. 505.982.1500.

Coyote Café is located at 132 West Water Street in Santa Fe. 505.983.1615.

Tailgating Recipes: Santa Fe Opera

It’s Opera time! In Santa Fe, that means it’s also tailgating time. This year, The Santa Fe Opera opened their 57th season on June 28 with a special tailgating contest to honor this unique tradition. We were so inspired by the contest, that in honor of Oscar’s world premiere, we sought recipes for the best (and most transportable) French cuisine: the stuff of an Englishman’s fond Parisian dreams. An absinthe cocktail starts things off, while smoked fish tartines and rich duck confit make an appearance along with simple haricot verts or white bean salad. Délicieux! Continue reading

Smoked Fish and Cucumber Tartine

smoked fish tartine recipeSmoked Fish and Cucumber Tartine

This is a really simple recipe that can be prepared the day before the opera tailgating. Cool food for a hot summer day, this classic French cucumber salad is exquisite topped with smoked fish, and served on dark rye bread or baguette. Paired with a nice glass of Champagne, and served on a checkered tablecloth, this dish would have mademake Oscar very happy. (English cucumber sandwiches were his favorites.) –Chef Christophe Continue reading

Black Mussels in White Wine with Red Chile Flakes

Mussels- Romantic RecipesThis recipe is part of a collection of romantic recipes, A Dash of Passion. See the full list of recipes here.

Black Mussels, Prince Edward Island preferred, 1 lb if served as appetizer; 2 lbs if main course

¼ cup dry white wine, preferably Sauvignon Blanc
2 large shallots, sliced
1 clove garlic, minced
1/8 tsp chile flakes
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
½ c vegetable stock or water

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