Still Hungry? October 2017

Chef Jonathan in Los Poblanos field

Chef Jonathan in Los Poblanos field

With autumn in full swing and its chile-scented chill in the air, our palates welcome the warmth of spices just as our bellies make room for heartier dishes. And as the days grow shorter—even while the workday does not!—we hunt for good reasons to toast and sip a fine glass of wine at the end of the day. So this month, we have indeed not just one good reason to toast, but three great excuses to say three cheers—and three delicious recipes, to boot. These three Duke City staples hold the Wine Spectator Award of Excellence. This particular award, in the words of winespectator.com, is given to those establishments that “offer at least 90 selections, feature a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style. Whether compact or extensive, focused or diverse, these lists deliver sufficient choice to satisfy discerning wine lovers.”

We asked each of them to share a recipe and wine pairing of their choice…and in return we received three excellent wines to enjoy alongside delicious dishes that incorporate the warmth and spice of autumn. Thank you, Ranchers Club of New Mexico, Los Poblanos Historic Inn and Organic Farm (Campo, their new restaurant, opens this month!), and Bien Shur at Sandia Resort and Casino for giving us a reason to eat out—and now, cook in—drink up and say cheers. We know you’ll enjoy Campo Chef Jonathan Perno’s squash soup with spicy pepitas, and two different takes on Moroccan lamb—Ranchers Club Chef Christopher Galle’s chops with gremolata sauce, and Bien Shur Chef Martin Torrez’s spiced rack with mint chimichurri—and of course, three very different, very excellent wines.

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Still Hungry? October 2016

applesA is for Apple. It’s also for Autumn. And Awesome, too, because that’s what sipping hard cider in the crisp chill of fall is. This month, four local cider-makers—Skarsgard Farms, New Mexico Hard Cider, Santa Fe Cider Works and Sandia Hard Cider—share with us a favorite dish, paired with a hard cider they’ve pressed from our local earth’s autumn bounty. Ah yes, A is for Artisanal-cider and Adult-beverage, too. Cheers! Continue reading

Green Chile, Apple and Chicken Pot Pie

By avlxyz at http://www.flickr.com/photos/avlxyz/ (http://www.flickr.com/photos/avlxyz/3258947765/) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

By avlxyz at http://www.flickr.com/photos/avlxyz/ (http://www.flickr.com/photos/avlxyz/3258947765/) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Reprinted from Chef John Vollertsen’s Cooking with Johnny Vee: International Cuisine with a Modern Flair

Makes 8 small pies Continue reading

The Hollar’s Farmers Market Soup

squashFrom Chef Novak
Of The Hollar Restaurant

6 oz Olive oil
8 oz spinach
2 large carrots, finely chopped
1 large onion , roughly diced
6 cloves of garlic, finely diced
3 medium shallots, finely diced
1 large leek, trimmed sliced and rinsed
Zucchini 4 medium thick sliced
One of the following: Butternut squash large chopped, Pumpkin meat large chopped or Beets peeled and chopped. (Chef Novak’s favorite is the squash.)
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Savory Baked Apple with Green Chile

applesFrom Chef Jonathan Perno
Of Los Poblanos Historic Inn & Organic Farm

4 Arkansas Black Apples, Cored
1 cup Water
1/4 Teaspoon Fresh Grated Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Allspice
1/2 Cup Maple Syrup
1/4 to 1/2 Cup Fine Chopped Green Chile
1/2 Cup Butter
1/2 cup Toasted Chopped Pecans
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