Still Hungry – July 2016

What is summer? What does it taste like? Here in Northern New Mexico, summer means local patios and portals; fresh, cool (local!) cucumbers and peaches, corn and tomatoes—enjoyed outside, of course. It’s dips in the Rio Grande and Abiquiu Lake; the sweet-smelling relief of that damp high-mountain earth; the shade of a venerable old apricot tree…and it’s apricots, too. Come to think of it…Summer isn’t easily defined or reduced to one feeling or flavor. Still, we were curious this month about what our local connoisseurs of flavor had to say. So we asked two of our our favorite patio restaurants to tell us what the heat of summer tastes like to them. And sure enough, both Vinaigrette’s Erin Wade and Midtown Bistro Chef Angel Estrada shared with us recipes that exemplify the bright, cooling and refreshing tastes of the hottest season of the year. Continue reading

Wildflower Honey-Glazed Peaches…

 with Cream Cheese Ice Cream and Toasted Pecans

the compound signAs seen in the August 2014 Still Hungry? featuring Chef Mark Kiffin of The Compound Restaurant

Yield 4 servings

4-8 peaches approximately 1 pound

¼ cup wildflower or other good honey

1 pint cream cheese ice cream, or vanilla bean

¼ cup pecan pieces, lightly toasted Continue reading