At my follow-up doctor’s appointment following my annual physical, I got good news and bad news. “Get more exercise, cut back on wine, lose 20 pounds, and eat healthier,” my doc said. He sent me home with a nifty packet of dietary recommendations, tips, hints and menus for eating healthier. Perusing the info, I noticed the menus pretty much resembled the ones you already know: lots of whole grains, lean meats, legumes and low-fat cottage cheese (yuck, that ain’t gonna happen)! In the regimen, fats were kept to a minimum, and carbs cut.
Since I work in a beautiful kitchen shop that sells myriad gadgets designed to make cooking easier and more fun, and since I teach cooking classes that often include ideas for healthier eating, I thought I would pass along some of my favorite kitchen tools that can help one live a healthier lifestyle, along with a few recipes for this health-and-fitness issue. Continue reading
Type “uses for beer” into a search engine and you’ll get plenty of hits—for instance: “9 Surprising Uses for Beer!” or “14 Household Uses for Beer!” But let’s be serious here for a moment, put down the mouse and say to yourself (in a stern voice), “Why do we need 14 uses for beer?” Isn’t it enough just for beer to be beer? So I did what any intrepid reporter would do: I opened a beer and called an expert. In this instance, my expert was Chef Allen Smith of the Santa Fe School of Cooking, and he told me I’m wrong,; beer does have another purpose in life, and that purpose is to transform food, not as an accompaniment, but as an ingredient. “I cook with beer pretty often,” Chef Allen says. He likes to take advantage of the many flavors available in a brew. “They can really enhance a recipe,” he says, adding that cooking with beer can be a challenge for the novice: “You have to know the flavor of the beer and be careful not to overpower the food.” Hoppy, darker beers have a nice nut-like flavor, and hold up in heavier dishes. “Sometimes,” for instance, “a soup or a stew needs a kick.” Add beer, which livens up dishes like carne adovada, since it adds such richness that “you can cut down the amount of butter you might use.”
The holiday season, of course, is centered largely around food. November through January often mean full bellies and lots of travel, and that heaping combination often means hotels, hot meals and hospitality. For this month of gratitude and lots of food, Still Hungry? talks with the local chefs who work in some of Santa Fe’s best hotel restaurants and dedicate themselves year-round to feeding people who are away from home—and locals, too!
Whether you’re on the road for business, vacationing for the holidays, or you live in Santa Fe and don’t feel up to cooking, these chefs are there to feed and nurture you with a meal that tastes of his own traditions. And whether you’re staying in the hotel, or you’re just out for a local bite, you won’t even have to do the dishes. Continue reading
Image via Wikimedia Commons
From Chef Novak of The Hollar Restaurant in Madrid Continue reading
By Photo by M.Rehemtulla [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
From Arlene Wagner of Wagner Farms
1 1/2 pounds beef steak, cubed
2 Tablespoons shortening1/2 cup water
2 cups fresh corn cut from cob
3 medium zuchini, diced
2 medium summer squash, diced
1 medium onion, chopped
1/2 cup chopped green chile
1 clove garlic, finely chopped
1 teaspoon salt
1 cup grated Monterrey Jack cheese
Brown beef in shortening in a large skillet at medium-high heat. Lower heat and add water to beef. Cover and simmer at low heat until tender. Add more water if needed. Add remaining ingredients, except cheese, to beef and cook at medium heat until squash is tender. Add cheese, stir lightly and enjoy!
Wagner Farms is located at 5000 Corrales Road in Corrales. 505.459.0719, wagnerfarmscorrales.com.
As seen in the September 2014 Still Hungry? featuring Chef Joseph Wrede of Joseph’s
Cast-Iron Bronzed Cauliflower with Mustard Seed and Crème Fraiche Crusted White Bean Anchovy Tomato Sauce, Fried Capers and Green Dust