Smoked Salmon Eggs Benedict

Serves 4

With Mother’s Day brunch in mind, Beth Draiscoll offers a Zia Diner staple, their Smoked Salmon Eggs Benedict. “We smoke whole sides of salmon here at the Zia,” she says, “but I think good commercial lox is also just fine.” Beth notes that at the Zia, “We use the iconic blender Hollandaise first made famous by Julia Child. It holds fairly well and doesn’t ‘break’ as some recipes tend to do.”

To prepare the hollandaise sauce:

3 egg yolks

2 Tablespoon lemon juice

1/4 teaspoon salt

Pinch of cayenne

Pinch of black pepper

1/4 pound butter (1 stick), melted and warm

Whisk the egg yolks, lemon juice, salt, cayenne and black pepper in blender. With blender running, slowly drizzle in melted butter and mix until sauce comes together and thickens.

To put it all together:

8 English muffins

8 eggs (two per serving)

1 ounce Nova lox

Sprig of dill or Italian parsley

Poach eggs and rest on paper towels while toasting English muffins. Place Nova lox on each toasted muffin, top with a poached egg and pour some Hollandaise over each. Garnish with a sprig of dill or chopped Italian parsley and serve immediately.

Recipe by Beth Draiscoll of the Zia Diner; recipe appears in May 2014 Local Flavor

French Toast Even a Child Can Make!

A traditional favorite for kids is to make breakfast in bed for Mom. Says Beth Draiscoll of Zia Diner, “I cannot think of anything more iconic than homemade French toast with fresh berries. Even fairly young children can help, as this is very simple and still delicious!”

6-8 eggs

1 loaf of bread—I like a tasty bread with a soft crust like challah or brioche, but even inexpensive white bread will work

1 1/2 cups milk, half and half or a combination of the two

1 teaspoon vanilla

1 Tablespoon maple syrup Continue reading

Roast Leg of Lamb with Mint Sauce

Roast Leg of Lamb

5-6 pounds boneless leg of lamb, trimmed and tied

3 Tablespoons garlic, chopped

1 Tablespoon fresh rosemary, chopped

2 Tablespoons butter

Salt and pepper

Crush the garlic and rosemary with a mortar and pestle (or food

processor), add 1 teaspoon each salt and pepper. Butter and mash

into a paste. Rub over the lamb and let it sit for about 30 minutes.

Preheat oven to 450°. Place lamb in a large roasting pan and roast until the internal temperature is somewhere around 140°, depending on your preference. This takes about 1 1/2 hours. Remove lamb from oven, cover tightly with foil and allow to rest for a few minutes. If you like, add some potatoes to the roasting pan after rubbing with olive oil and salt. They will be delicious!

Says Beth Koch, owner of Zia Diner in Santa Fe: “My mother would have steamed artichokes and served them simply with melted butter and garlic, with a bit of lemon rind grated into the butter. I think an artichoke, like a Brussels sprout, is even more wonderful when grilled or roasted, and so I would serve the lamb with grilled artichokes. They can be served with a simple aioli or Green Goddess dressing, but at home I still prefer melted butter with garlic and lemon.

When we were very young, my mother just used mint jelly with the lamb. We loved it! As we grew older, she introduced a more sophisticated variation, an English mint sauce that had lots of vinegar. I think the vinegar was meant to cut the richness of the meat, but it was never quite sweet enough for us kids. Fresh herbs were not so available commercially when I was a kid, but now it is really simple to make mint sauce from scratch, and to taste.”

Mint Sauce

Bunch of fresh mint, finely chopped

3-4 Tablespoons boiling water

2 Tablespoons white wine vinegar

2 Tablespoons sugar

Salt and pepper to taste

Mix all ingredients and let sit for an hour or so before serving with the lamb. Add more or less sugar, depending on your personal preference.

Recipe by Beth Draiscoll of the Zia Diner, recipe appears in May 2014 Local Flavor