Still Hungry? August 2017

DeborahMadison_Cover In My KitchenTo food—and especially vegetable—lovers, kitchen dwellers, cookbook collectors, New Mexico locals and beyond, Deborah Madison needs no introduction. The veteran food writer and chef is, for many of us, a household name, and her recent cookbook, In My Kitchen : A collection of new and favorite vegetarian recipes, is bound to become another kitchen staple. It’s a beautiful homage to, and revisiting of, Deborah’s favorites, recipes that have survived, thrived and evolved over the decades—among many new additions.  

“I started cooking for others decades ago,” Deborah—who has cooked in the kitchens of the San Francisco Zen Center, Chez Panisse and Santa Fe’s Café Escalera—writes in the book’s introduction. “I began cooking when vegetarian food was weird.” These days, of course, “vegetarian food is part of a great mash-up of taste, values, and experiences.” Much has changed in the decades since she began cooking—“from values to ingredients” to ourselves, and Deborah’s dishes, like time, culture and individuals, are the result of a fluid, organic evolution. In My Kitchen shares over 100 recipes “that have settled happily into my kitchen and my life,” she writes. “So in a sense, these are all new albeit familiar dishes. Sometimes they’re recipes that have been forgotten or overlooked but that deserve to be revisited and brought to light.”

This month, we share three recipes from In My Kitchen that exemplify Deborah’s gift for simple yet creative dishes with fresh, seasonal ingredients that we might pluck right out of our own gardens, or purchase from our local farmers. As Deborah puts it in the book’s introduction, “I hope you find these—some of my favorite recipes and approaches—delicious and that they enhance your life as they do mine.” Continue reading

Heirloom Tomatoes and Cucumbers, Chimichurri, Crispy Mushrooms and Garlic

tomatoesCreated by Chef Jonathan Perno
of Los Poblanos Historic Inn & Organic Farm

Chef Perno’s Heirloom salad couldn’t be a better match for the summer season and for a chilled glass of Kongsgaard Chardonnay. “The 2010 Napa Valley Chardonnay’s almond richness will balance well with the tomatoes and the citrus notes of the wine will complement the citrus in the salad,” says Perno. “The mineral character of the wine will exemplify the flavor of the toasted quinoa, and the crispy garlic and mushrooms will match the oak.”
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