As seen in August 2014 Still Hungry?
Chef Mark Kiffin of The Compound Restaurant
July has come and gone—the monsoons have graced us with their delicious rains and our parched desert sighs with relief as it exhales the most intoxicating earthen scents. What a rich, romantic time of year here in the high desert! And what better way to payculinary homage to the climax of summertime than with the words and recipes of one of our most esteemed chefs? This month, Mark Kiffin, chef and owner of one of Santa Fe’s historic landmarks, The Compound Restaurant, shares with us some of his favorite “summer fun” recipes—from sweet corn soup to lobster salad and diver scallops to glazed peaches with cream cheese icecream.
Chef Mark Kiffin’s skill and reputation, along with his restaurant’s historic Canyon Road setting, are among the reasons Santa Fe is a renowned culinary destination. Chef Mark explains that chefs outside of New Mexico “know Santa Fe from the work I and Mark Miller have done in town for the last 25 years. Plus, just like the tourists from Texas, Colorado and California, they come for all the things Santa Fe is known for: art and culture and the great outdoors.” Continue reading
On April 12 at the Hotel Santa Fe, the Southwestern Association for Indian Arts (SWAIA) is hosting A Celebration of Native Food and Wine, a first-of-its-kind dinner featuring the culinary talents of four acclaimed Native American chefs paired with the wines of Fire Mountain Wines, founded and helmed by Jamie Fullmer (Yavapai-Apache Nation). The four-course dinner of contemporary Native foods will be prepared by Jack Strong (Siletz), Nephi Craig (White Mountain Apache/Navajo), Walter Whitewater (Navajo), and Lois Ellen Frank (Kiowa).
We can think of no more fitting way to conclude our Homestead Issue than with these stories and recipes from the descendants of the original homesteaders of our beloved southwest.
With Roasted Red Bell Pepper and Chipotle Chile Purée
“There is nothing like the taste of fresh sweet corn,” says Lois Ellen Frank, describing the soup that Walter Whitewater is preparing for the SWAIA dinner. Continue reading
Body Café’s new chef, Lizz Redman, offers up a vegan cashew-carrot soup. “Prep is easy,” she says. “Throw it all into a pot and blend it up, and then you can make it feel really sophisticated.” Turmeric is one of her favorite spices, with its earthy and smoky flavor as well its cancer-fighting and blood-cleansing properties. “Carrots are a great storage root vegetable,” she says. “Always purchase a lot from local farmers in the fall, and they’ll keep throughout the winter.” Lizz plans to tune Body’s menu to the seasons—check out the new menu this spring and summer. Continue reading
Lemony Miso Soup
From One Taste, Vegetarian Home Cooking from around the World
This light and lemony soup takes no time to cook. Serve for lunch with a fresh pea and zucchini salad and whole grain bread or along side a sandwich spread with hummus and topped with grilled vegetables.
4 cups water
12 oz. soft, medium, or firm tofu, cut into 1/2-inch cubes
2 green onions, thinly sliced
4-5 Tablespoons white miso, depending on saltiness
1/2 cup fresh cilantro leaves
2 Tablespoons fresh lemon juice
1/8 teaspoon ground cayenne (optional)
From Chef Michael Giese
Of The Indian Pueblo Cultural Center
2 lbs cubed lamb meat
3 cups corn
6 green onions
3 bell pepper
1 Tablespoon flour
2 Tablespoons lard
1/2 c celery leaves (no stalks)
1/4 c juniper berry
2 Tablespoons chile powder
From 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.)