Still Hungry?

Green Chile Corn Chowder_terraThe etymological confluence of the word soup and the word restaurant offers a satisfying story for chilly November days of waning light—and our Still Hungry? column. Apparently, in 16th century France, what we know of as soups were called “restaurants” (from the French verb restaurer, meaning to restore). “Restaurants” were advertised and the soups sold cheaply by street vendors as wellness remedies. A couple centuries later, a French businessman opened a shop that specialized in “restaurants” (essentially, consommés or soups!). His enticing call to action? Some Latin words inspired by and riffing on the well-known Gospel of Matthew narrative, “Venite ad me vos qui stomacho laboratis et ego restaurabo vos,” or, “Come to me you who are weary and I will restore you in the stomach.”

Fast-forward to today’s “shops that sell soup” in Santa Fe and Albuquerque, and it’s not only the dine-in customer, but scores of hungry families, who benefit from the modern confluence of restaurant and soup. We’re talking about Souper Bowl, of course, that delicious January fundraising event presented by Albuquerque’s Roadrunner Food Bank and Santa Fe’s The Food Depot. For the last 20-plus years, participating restaurants have concocted soups in promising categories to be tasted by discerning soup-lovers, who pay to vote for their faves. Proceeds help both food banks to distribute food and manage food programs that assist hungry people and communities across New Mexico, which has been ranked among the hungriest states in the nation.

This Thanksgiving season—just in time for soup and gratitude, that delightful duo—we asked four of the recent Souper Bowl winners for a home-cook soup recipe, so that our readers could try their hand at restoring tummies. Thank you very much to Sweetwater Harvest Kitchen, Terra Restaurant at Four Seasons Resort Rancho Encantado and Dinner for Two in Santa Fe, and to Bocadillo’s Slow Roasted in Albuquerque—congratulations on your fine food and philanthropic spirit, arguably one of the greatest approaches to restoration there is. Continue reading

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 localflavormagazine.com), 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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Still Hungry? – November 2016

It’s the season for giving thanks, and in the fading light of autumn we—like the sky, which opens in the void left by fallen leaves—begin to turn inward, finding more space in ourselves. Of course, for some, what this really means is making more space in our bellies for Thanksgiving dinner… So this month at Local Flavor, we’re making room at our table (and in our stomachs) for the rich cornucopia of local tradition, culture, and this high-desert earth’s vast yield. From traditional Pueblo fare, straight from the land, to New Mexico’s Spanish heritage, to a beloved local chef’s native Swahili cuisine, to food that even, and especially, children can concoct, there’s a place at our table for everyone—and we hope you’ll join us.

Green Chile Stew

Excerpted from The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico 50th Anniversary Edition by Cheryl Alters Jamison and Bill Jamison Continue reading

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

Still Hungry? December 2015

Plucked from the pages of the local cookbooks we are featuring this month in “Gifts for the Home Cook,” here are four great recipes that will bring a little local flavor to your holiday table.

For the holidays, I have a few traditions I share with my family. We always have breakfast together after everyone gets in, and this year, I’m making everyone these Southwestern-style pancakes from Sharon Niederman’s gem, The New Mexico Farm Table Cookbook.

Toasted Pinon-Dusted Blue Corn Pancakes

Serves 4

This is a Sunday morning brunch treat that my family serves with bacon and chokecherry syrup that we make from chokecherries we forage in Cimarron Canyon each August. This recipe is good with honey butter.

1 ½ cups finely ground atole (toasted blue cornmeal) preferably horno roasted
¼ cup all purpose or whole wheat flour
¼ teaspoon salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ cup toasted ground piñon nuts, divided
2 large eggs, lightly beaten
1 ½ cups buttermilk or a combination of whole milk, yogurt, or unsweetened soy or coconut milk
¼ cup vegetable oil (not olive oil)
Honey butter, for serving (optional)
Chokeberry syrup, local honey, or pure maple syrup, for serving

Heat a griddle, preferably cast iron

Place the dry ingredients in a large bowl, including ¼ cup of the piñons. In another bowl, combine the eggs, buttermilk, and oil. Add the wet ingredients to the dry ingredients. Stir quickly, just enough to mix. Spoon the pancakes onto the hot griddle, using 2 large tablespoons of batter per pancake. When the edges start to bubble, flip once with a spatula. Serve hot with honey butter, if desired, and chokecherry syrup, local honey, or real maple syrup, sprinkled with the reserved ¼ cup of toasted piñons.

Niederman, Sharon. The New Mexico Farm Table Cookbook: 100 Homegrown Recipes from the Land of Enchantment (The Farm Table Cookbook). The Countryman Press, 2015.

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Savory Baked Apples with Green Chile

By Hansueli Krapf         This file was uploaded with Commonist. [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

By Hansueli Krapf This file was uploaded with Commonist. [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

From Chef Jonathan Perno of Los Poblanos Historic Inn and 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 green chile, finely chopped1/2 cup butter
1/2 cup toasted pecans, chopped

Pre-heat the oven to 375 degrees. Wash and core the apples. Set them aside. In a mixing bowl, add the water, nutmeg, cinnamon, ginger, allspice and maple syrup. Mix until combined. Place the apples in a basking dish with room to spare. Pour the liquid mixture over the apples. In a separate bowl, mix together the green chile, the pecans and half the butter. Stuff the apples with this mixture. Divide the remaining butter into small pieces and place them around the pan. Cover the pan with foil and bake for 45 to 60 minutes.

Check the apples with a skewer; if the skewer is removed easily, then remove the apples from the oven and allow them to cool.

Serves 4

*The Arkansas Black is a medium-size apple good for long storage (up to six months). It has thick dark skin and flesh that is tart, sweet and very juicy. Can’t find Arkansas Black apples? You can substitute Rome, Pink Lady, Jonathan or Granny Smith.

Los Poblanos is located at 4803 Rio Grande Blvd NW in Los Ranchos de Albuquerque. 505.344.9297, lospoblanos.com