The climate here in Santa Fe is perfect for growing…abundant sunshine and mild temperatures. The soil is another matter! Creating raised beds is the only option. Eight 4′ X 8′ beds for vegetables, herbs and flowers. Add in some fruit trees, clothesline!, a wind sculpture, chicken wire for critter control and the garden will be complete.
This meal was a hit the other night.
Oven broiled salmon with teriyaki glaze
Jasmine rice with chives and cilantro
stir-fried vegetables (sweet peppers, crimini mushrooms and blanched green beans)
1/4 C soy sauce
2 T honey
2 T rice wine vinegar
2 T fresh squeezed orange juice
1 T minced garlic
1 T minced fresh ginger
Combine ingredients and whisk until honey is well incorporated. Place salmon filets in a zip-lock bag using half of the marinade. Reserve the other half. Marinate salmon for about 20 minutes. Remove salmon from marinade and brush off any pieces of garlic or ginger. Place salmon on a foil-lined cookie sheet that has been sprayed with non-stick spray. Thinner ends of the filet can be tucked under to create a more uniform thickness. Place salmon under a broiler on high setting about 10 inches from the heat source. Keep an eye on it. Broil until filets are just firm to touch.
Reduce remaining marinade over high heat until thickened.
Place vegetables in a preheated large skillet. Using high heat, add about 2 T of olive oil to the pan. Throw in veggies (these are what I had on hand), and spritz with salt and pepper. Resist the urge to stir a lot. Allow them to brown a bit before moving them around. Once good color has developed, add about 1 T of dark sesame oil. This gives great flavor. I also added about a tablespoon of the reduced marinade.
Cook Jasmine rice according to instructions. Add fresh herbs at the very end.
A sprinkle of black sesame seeds and a spoonful of reduced marinade make a nice finish.
Don’t forget to enjoy the process! Pour yourself a glass. I recommend this wine, purchased for $8.99 at Trader Joe’s, for the meal. It is delicious and I’m sure available at other stores.
Our journey began in Santa Fe. From there, we headed toward Las Vegas – the New Mexico version. Great downtown: a vibrant square with restored buildings, thriving businesses and streets of nice Victorian homes. On to Mora and scenic views…Jerry got a little bored. A few photography stops as we headed through the mountains toward Chimayo. Getting hungry, we decided to stop at the well-known and revered Rancho de Chimayo for some lunch. A full house showed their popularity is still strong. From there on to Las Trampas and eventually back home to Santa Fe. A varied landscape, historical treasures, good food, and Jerry’s company…a great outing in the land of enchantment.
(recipe can be cut in half)
3 tri-colored bells peppers, finely diced
2 small yellow onions, finely diced
2 pounds tomatillos, husks removed, washed, finely diced
1/4 C finely chopped fresh ginger
2 C apple cider vinegar
1 C sugar
1 T dry mustard
1 T ground turmeric
1 T mustard seeds
1 T celery seeds
1 t cayenne
2 t salt
Combine all ingredients in a stainless steel pot. Bring to a boil. Reduce heat and simmer until thickened and most of the liquid has evaporated. Cool and refrigerate for later use. This, stored in the refrigerator, has a long shelf life.
PHOTOS FROM OUR HOME TO YOURS…
Good Food, Good Connection, Good Views
We have been without a kitchen for many weeks. Oh darn, eating out in Santa Fe is such a burden! However, it can get old. So thanks to our hard working crew here at the house, we were able to get back in the kitchen by Christmas. A few tweaks are left, but we could COOK. Christmas morn greeted us with a nice flocking of snow. So, after weeks of no savory smells, off to the kitchen I went and put strips of bacon in a skillet. Bacon was the first thing I learned how to cook as a kid. My grandfather, Dinks, taught me how to make the best fried eggs: slow heat and bacon fat for basting! Some sliced tomatoes and we’re good to go. For Christmas dinner: roast chicken, garlic mashed potatoes with parmesan crust, roasted Brussels sprouts with onion and more bacon (!) and apple spiced cake for dessert. Hope your holidays were filled with many delicious smells, stories, and relaxation. More recipes coming…
Check out exciting news in the “share a meal” section of the blog.
(recipe serves 8)
1/4 C olive oil
2 small yellow onions, small dice
6-8 cloves of garlic, minced
3 T tomato paste
1 T ground coriander
1 1/2 t cumin
1 1/2 t ginger
1/2 t cinnamon
1/2 t red pepper flakes
3 C red lentils, rinsed
10 C chicken or vegetable stock
Juice of one lemon
2 t salt
1 bunch of cilantro, finely chopped
In a large preheated soup pot, add olive oil, onions and garlic. Sauté until onions are translucent and garlic is aromatic.
Add tomato paste, coriander, cumin, ginger, cinnamon and red pepper flakes. Stir well and continue to sauté until a slight sticking occurs and flavors bloom.
Add lentils and chicken stock. Scrape up any bits on the bottom and bring soup to a boil. Lower heat to a simmer and add lemon juice, cilantro and salt.
Cover soup and simmer until lentils “open up” and soup thickens. Adjust seasoning and serve with basmati rice and smoked paprika oil.
Soup will reveal more depth of flavor after an overnighter in the fridge. This is most always my recommendation. Adjust seasonings after reheating.
Herbed Basmati Rice:
2 C basmati rice, rinsed
4 C filtered water
1 t salt
2 t dried mint
2 t dried dill
Combine all ingredients in a sauce pan. Bring to a boil. Cover pan with tight-fitting lid, reduce heat to a low simmer and cook for 15 minutes.
Remove rice from heat, with lid on, and allow 10 more minutes of “steaming”. Fluff with fork and serve.
Smoked Paprika Oil:
1/3 C olive oil, not extra virgin
1/2 t smoked paprika
Place olive oil and paprika in a small space pan. Bring to a slow boil. Remove from heat and allow the mixture to steep.
Drizzle over soup.
Lots of warm naan, a simple tossed salad and you have a very satisfying meal. A Pinot Noir would would be a tasty accompaniment along with a few logs on the fire and a good movie on the tube. Enjoy!
Have you met our new General Manager?
Welcome to Daryn Petermann. Daryn grew up in Comfort and is a graduate of Comfort High School and Saint Mary’s University. She brings energy, professionalism, maturity, positivity and a “can do” attitude to our team. She looks forward to meeting the High’s family of customers. As Daryn gets acquainted with all aspects of our business, we hope you will have the opportunity to meet and welcome her . We are thrilled she is with us.
We salute our “Employee of the Now”
Bianca De La Torre
Bianca is highly competent. She displays great customer service,
energy and smarts.
We are lucky to have her. Great job Bianca!
(serves 4-6, as an appetizer)
1 large eggplant, pricked with a fork all over
1/3 C tahini
5 roasted garlic cloves
Juice from one lemon
1 t cumin
2 T Greek yogurt
1 t salt, or more
1 T garlic oil
Place eggplant on a preheated grill pan. Grill mark the entire eggplant. Careful not to rush this process. It takes a while. Once thoroughly marked, place eggplant on a foil-lined cookie sheet.
Bake in a preheated 375 degree oven for 20-30 minutes or until eggplant is soft and yielding to the touch.
Let eggplant cool. Slice eggplant lengthwise and scoop out the “meat”. Discard the skin. Place eggplant “meat” into a food processor along with remaining ingredients. Pulse machine until ingredients are well combined. JUST PULSE. Some texture is nice to have.
Adjust seasoning with lemon juice or salt. Place dip into the refrigerator for several hours allowing flavors to meld. Before service, allow baba ghanoush to come to room temperature.
For roasted olives and grapes: Use 1 C each of red seedless grapes and pitted kalamata olives. Toss with fresh chopped rosemary, red pepper flakes and olive oil. Roast at 400 degrees in a Pyrex dish or roasting pan for about 30 minutes. Rotate pan halfway through cooking. Grapes and olives should be shriveled and slightly browned.
For roasted garlic: Place cloves in a small sauce pan. Cover with olive oil. Simmer until cloves are golden. Save oil for brushing naan and drizzling over baba ghanoush.