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
It’s the season for giving thanks, and in the fading light of autumn we—like the sky, which opens in the void left by fallen leaves—begin to turn inward, finding more space in ourselves. Of course, for some, what this really means is making more space in our bellies for Thanksgiving dinner… So this month at Local Flavor, we’re making room at our table (and in our stomachs) for the rich cornucopia of local tradition, culture, and this high-desert earth’s vast yield. From traditional Pueblo fare, straight from the land, to New Mexico’s Spanish heritage, to a beloved local chef’s native Swahili cuisine, to food that even, and especially, children can concoct, there’s a place at our table for everyone—and we hope you’ll join us.
Green Chile Stew
Excerpted from The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico 50th Anniversary Edition by Cheryl Alters Jamison and Bill Jamison Continue reading
It’s late July as I write this, and my goodness is it hot. The apricot tree in our yard rains down big, juicy apricots, but the water that usually blesses our parched earth at this time of year has yet to roll in on the billowing back of dark clouds and thunder. And our sunflowers droop their wilty golden heads come late afternoon. Yet somehow, come drought or downpour, our local chefs are endowed with the gift of creating the delicious out of even the most dire. Such is the magic of desert-inspired cooking.
This month, Still Hungry? brings you two of our very talented chefs, who are also intimately familiar with this local soil and all it yields—or doesn’t—as their dishes are brought straight from the earth to the plate. Chef Carrie Eagle of Farm and Table tells us that this year, in this heat and drought, produce is struggling in the dry earth, but the onions are prolific. And inspired by that bounty, she’s shared with us her Sol Harvest Farm French onion soup.
Chef Jonathan Perno of La Merienda at Los Poblanos Historic Inn and Organic Farm brings us a decadent breakfast to be enjoyed in the cool of the early desert-morning air. His blue-corn yogurt pancakes are rich and delicious—and especially delightful when topped with local stone fruit, which has been so bountiful this summer. We hope you enjoy these farm-created dishes as much as we do, for their ingredients reveal our earth’s local gifts. 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