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.
Cover photo by Kate Russell
from Martín Rios of Restaurant Martín
1 shallot (minced)
2 cloves roasted garlic
1 green apple (peeled and chopped)
1/2 cup Champagne
1/4 cup Champagne vinegar
1/4 cup sugar
2 bay leaves
1 Tablespoon white peppercorns
2 cups vegetable oil
1 cup olive oil
1/2 cup grain mustard
salt and pepper
In a saucepan combine the first eight ingredients and reduce to half over low heat. Strain and chill. When cold, transfer to a blender and purée by adding both oils slowly to emulsify. Transfer to a bowl and fold in the mustard. Season well. Makes 1 quart.
Fresh Goat Cheese with Green Chile Chutney
from Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl Jamison
This chutney evolved from a recipe in Lucy Delgado’s important 1979 book Comidas de New Mexico. She like the relish, as she called it, with hamburgers, hot dogs, and meat loaf, but it also makes a splendid accompaniment to the simple cheeses once made regularly at home.
Serves 6 or more
Green Chile Chutney
¾ cup cider or white vinegar
¾ cup sugar
½ medium onion, minced
½ teaspoon yellow mustard seed
¼ teaspoon salt Continue reading
from The Spanish Table
Anna, manager of The Spanish Table, has taken a page out of Steve Winston’s book by the same name. Romesco is a sauce from the Catalan region of Spain. This sauce is infinitely variable, can be as hot and spicy as desired and is a perfect use for homegrown tomatoes or Northern New Mexico chiles. The Spanish Table sells Romesco by the jar.
Prep time 30 minutes
4-5 nora peppers, re-hydrated with boiling water (can substitute 4 tbsp sweet pimenton)
1 small red guindilla pepper (cayena) if desired
2 Tablespoons extra virgin olive oil for frying
1 slice to 1/3 cup stale bread
1 clove garlic, roughly chopped
1 teaspoon coarse sea salt
1/4 cup almonds or hazelnuts or pine nuts (can substitute walnuts)
1 tomato, peeled and seeded (Roasting tomato adds depth to sauce.)
1 sprig parsley (optional)
1 Tablespoon red wine vinegar or sherry vinegar (optional)
4 Tablespoons reserved liquid from nora peppers
Cover nora peppers with water and bring to boil. Allow to steep for 30 minutes. Reserving the liquid, remove stems and seeds while saving flesh and skin.
Fry nuts in olive oil until brown. Remove with slotted spoon. Fry stale bread in olive oil, adding more oil if necessary.
Put garlic and salt in mortar and blend together with a pestle. Or put in food processor and given them several bursts. If making spicy Romesco, add hot pepper. Add cooled nuts with bread and grind. Add nora peppers and blend in. If using parsley, add now. If using tomato, add now.
Season with a splash of vinegar. If serving with vegetables, add a bit more vinegar. If serving with fish, omit vinegar. If sauce is too thick, add a splash of extra-virgin olive oil. As with all sauces, running the sauce through a food processor yields a smoother, more sophisticated product. Leave it chunky for cocina pobre.
The Spanish Table is located at 109 N. Guadalupe Street, Santa Fe, 505.986.0243. www.spanishtable.com.
from Barbara Nass at The Spice Lady
Baharat (Mixed Spices)
Makes about 2 cups
1/2 cup black peppercorns
1/4 cup coriander seeds
1/4 cup cassia bark
1/4 cup cloves
1/3 cup cumin seeds
2 teaspoons cardamom seeds
4 whole nutmegs
1/2 cup ground paprika