Whether you’re tucking in under a broad umbrella for a midday respite from the sun, or chasing the last rays as the sky turns pink and the temperature drops, summer makes for prime patio season. We’re not the only ones charmed by the outdoor tables at The Teahouse—the patio was part of what drew Owner Richard Freedman to buy the place four-and-a-half years ago. Located on Canyon Road, and nestled beneath the bustle of summertime art-district traffic, The Teahouse is perfectly situated for a relaxing pause between gallery visits. And its beautiful outdoor dining space, nestled among the shade of 70-year-old apricot, apple and pear trees, is reminiscent of plein-air settings in Provence and Tuscany.
As it happened, Richard lined the menu with favorites he learned to cook in Italy: lasagna Bolognese and an Italian chicken pot pie with polenta and parmesan, even affogato, a classic Italian dessert of espresso poured over vanilla ice cream. What his dishes share is an affinity for simple food. “The Italians have such a gift for combinations of flavors,” Richard says. “Classic Italian combinations really work, and you don’t want to do a lot to them because the basic ingredients are so good.” The dishes, of course, are also perfect companions to an al fresco dining experience on the patio. Continue reading
Image via Wikimedia Commons
From Chef Novak of The Hollar Restaurant in Madrid Continue reading
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
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
Yashoda Naidoo, founder of Annapurna’s World Vegetarian Café in Albuquerque, suggests quinoa for breakfast, because, she says, the morning is an important time for elimination. This quinoa dish is packed with protein, fiber, liquid and, most importantly, spices. “The spices actually reduce the kapha [one of the three Ayurvedic doshas, or energies], which is prominent at that time, and the characteristics of kapha are cold, but the spices are all very warming.” In Ayurveda, Yashoda explains, you want to do the opposite of what the existing condition is, and in the morning, you want to bring heat into the body. The spices open up the chest and bring oxygen to the brain. She notes that it’s best to eat the quinoa with a lot of liquid so the food “goes right to your system rather than making you sluggish.” Continue reading
Golden Beet and Kale Salad
From La Montanita Co-op
2-3 bunches kale, sliced thin
2 cups golden beets, peeled, shredded
1 cup carrots, peeled, shredded
1/2 bunch green onions, sliced thin
1/2 cup hempseeds
½ bell pepper, diced
2 oz. broccoli sprouts
For the dressing:
1 1/2 cups olive oil
1 1/4 cups apple cider vinegar Continue reading