Santa Fe Recipes

From: The Santa Fe School of Cooking

This is the classic New Mexican side dish!

Ingredients:

Serves 8 (Makes about 6 cups)
•  2 tablespoons butter
•  2 tablespoons olive oil
•  1 cup finely chopped onion
•  2 teaspoons minced garlic
•  2 1/2 cups diced yellow summer squash
•  2 1/2 cups diced green zucchini squash
•  3/4 cup (1 bunch) finely chopped green onions
•  1 cup fresh or frozen corn kernels
•  1/2 cup mild roasted, peeled and chopped green chile
•  1/2 cup hot roasted, peeled and chopped green chile
•  1 cup diced, ripe Roma (Italian plum) tomatoes
•  1/2 cup (packed) coarsely chopped fresh cilantro
•  Salt to taste

Heat the butter and olive oil in a large skillet, and saute the onion until softened, about 4 minutes.

Add the garlic and saute 2 minutes.

Add the diced squash and saute for about 5 minutes, until softened.

Add the green onion, corn and green chile and saute for 3 minutes.

Stir in the diced tomato and cilantro, and heat through.

Season with salt to taste and serve.

Note: After the first 5 minutes of sauteing, it's possible to hold, add the green onions, corn and green chile and reheat to finish the cooking.

From: Tia's Cocina at Hotel Chimayo de Santa Fe

Tia's Cocina features New Mexican comfort food with family recipes from the villages of Northern New Mexico.​

Ingredients:
•  All Beef Hot Dogs
• Slices of American Cheese
• Corn Tortillas
• Cooking Oil
• Salsa

Our friend and Chimayo Tour Guide, Maria Lorraine Vigil from the Village of Chimayo shared her family recipe claiming it is the best hot dog in New Mexico. We didn't believe her until we tasted it. This hot dog is filled with cheese, wrapped in a corn tortilla, deep fried and served with salsa.

Soften the corn tortillas by lightly frying them in oil in a hot saucepan for 1-2 seconds. Take the hot dogs and make a vertical cut down the center. Cut American Cheese into small strips and insert into the center cut on each hot dog. Wrap each cheese-filled hot dog in a corn tortilla and fry in a skillet until hot dog is done. Serve with a side of your favorite salsa for dipping.

From: Luminaria Restaurant

“In this day and age we are so overwhelmed with technology. I think food is the last real thing that can make us feel complete.” – Chef Brett Sparman​

Ingredients:
• 6 c corn, (frozen is ok)
• 2 Yukon gold potatoes, peeled and diced
• 2 shallots, peeled and sliced
• 3 garlic cloves, peeled and sliced
• 2 yellow onions, peeled and diced
• 2 bay leaves
• 3 fresh thyme sprigs
• 1 c fresh roasted New Mexico green chile
• 2 c white wine
• 8 c chicken or veggie stock
• 2 c heavy cream
• 10 diver scallops
• 1 c Spice Roasted Peanuts (recipe below)

Spice Roasted Peanuts
• 1/3 c white sugar
• 1 1/2 tsp chipotle chili powder
• 1/4 tsp New Mexico red chile powder
• 1/4 tsp garlic powder
• 2 tbs unsalted butter
• 2 tbp honey
• 1 tsp kosher salt
• 1 lbs skinless peanuts

Heat large sauce pot with canola oil over med-high heat. When oil begins to shimmer add the shallots, onions, garlic, green chile, and corn. Sweat for 5-10 minutes, stirring to prevent burning. You do not want to color the onions and garlic. Add white wine, reduce by half.

Add potatoes, bay leaf, fresh thyme, and chicken or veggie stock. Bring to a boil and turn down to a simmer. Cook until potatoes are tender.

In small batches puree the soup in blender until smooth and velvety; be careful as the soup will be very hot. Add heavy cream, season with salt and white pepper. Set aside and keep warm.

Spice Roasted Peanuts

Preheat oven to 325 degrees. Stir together sugar, chipotle powder, chili powder, red chile powder, and garlic powder in a small bowl; set aside.

Stir together butter, honey, and kosher salt in a large saucepan over medium heat until butter melts and the mixture is bubbly. Stir in peanuts until well coated, then pour onto a 9x13 inch baking dish. Bake in preheated oven until the nuts are golden brown, about 15 minutes.

Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture, toss to evenly coat. Allow peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together. After they have cooled completely crush or chop peanuts lightly.

Finish the Dish

Heat a sauté or fry pan over high heat, add canola oil. Season scallops with kosher salt and when oil is shimmering add scallops and sear on each side till golden, about 3 minutes on each side. In individual bowls place one scallop and some roasted peanuts in the middle, ladle corn bisque overtop to finish.

Enjoy!

From the Santa Fe School of Cooking
Makes 2 1/2 cups
Ingredients:
1/4 cup vegetable oil
1 cup chopped onion
2 to 3 teaspoons minced garlic, to taste
1 to 2 tablespoons flour
2/3 cup mild roasted, peeled, chopped New Mexico  green chile
2/3 cup hot roasted, peeled, chopped New Mexico green chile
1-1/2 cups chicken stock
salt to taste
Optional seasonings: diced tomato, fresh cilantro, freshly ground coriander seed to taste
Heat the oil in a medium saucepan and sauté the onion until softened, about 3 to 4 minutes. Add the garlic and sauté 2 minutes more. Stir in the flour. Add the green chile, coriander seed (optional) and slowly stir in the chicken stock. Bring the mixture to a boil, reduce the heat and simmer for about 15 minutes. Season with salt to taste.

From: Old House Restaurant

This delicately flavored bisque will ignite your inner senses.​

Ingredients:
• 1 lb U-15 Jumbo shrimp - shell on
• 2 cups Pumpkin purée (fresh is best but canned will work also)
• 1/2 cup Heavy cream
• 1/8 tsp Cayenne pepper
• 1 Tblsp Freshly squeezed lemon juice
• 2 tsp Fresh sage, finely chopped
• Kosher salt to taste
• Ground pepper to taste
• Dry Sherry & Crème Fraiche to finish

SHRIMP STOCK:
• 2 Tblsp Extra-virgin olive oil
• 3/4 cup Dry white wine
• 3 cups Water
• Pinch Saffron threads (can be purchased at any specialty food store)
• 2 ribs Celery, chopped
• 1 medium Onion, chopped

1. Make shrimp stock: Peel and clean shrimp, saving the shells. Put clean shrimp in cooler. Heat olive oil in a saucepan over high heat. Saute shrimp shells, onion & celery, deglaze with wine. Add the water, saffron, bring to a boil, simmer for 30 minutes. Strain the stock into another saucepan

2. Soup: Add the pumpkin, cream, and cayenne into the shrimp stock. Bring the soup to a boil & simmer for 10 minutes. Add lemon juice, taste, and season with salt & black pepper. Finish with sherry to enrich taste and adjust seasoning as needed.

3. Serving the soup: Saute shrimp in olive oil & season, when cooked, add sage. Place shrimp in soup bowls & add crème fraiche, pour soup & enjoy.

From: The Santa Fe School of Cooking

Red Chile Sauce is one of the staple dishes of New Mexican Cuisine and can be used on lots of different dishes.​

Ingredients:
Makes about 3 cups
• 1/4 cup vegetable oil
• 1/2 cup finely diced onion
• 2-3 t minced garlic
• 2 T all purpose flour
• 1/2 cup pure ground New Mexican red chile powder
• 2 1/2 cups water or chicken stock
• 1 t Mexican oregano
• 1/2 t freshly ground cumin seed
• salt to taste

Heat the oil in a medium saucepan and sauté the onion for 3 to 4 minutes, until softened.

Add the garlic and sauté 2 minutes more.

Stir in the flour, the chile and slowly add the water, whisking to break up any lumps in the chile.

Add the oregano and the cumin, and bring to a boil.

Reduce the heat and simmer for about 20 minutes, or until the mixture has thickened slightly.

Season with salt to taste.

Optional seasonings: freshly ground coriander seed

From: Fuego Restaurant at La Posada de Santa Fe Resort & Spa

A tasty and elegant vegetarian entree that is sure to please every palate.​

Ingredients:
• Ancho Chile Ingredients:
• Dried Ancho Chiles - 16 each
• Cooked White beans - 2 cups
• Cooked Anasazi beans - 2 cups
• Diced Firm Tofu - 2 cups
• Caramelized Onion - 1 cup
• Cilantro - ½ cup
• Kosher Salt to taste
• Black Pepper to taste
• Toasted Coriander - 2 teaspoons
• Toasted Cumin - 1 teaspoon
• Roasted garlic chopped - ¼ cup
• Cauliflower Puree Ingredients:
• Cauliflower - 1 head
• Kosher Salt to taste
• White Pepper to taste
• Soy milk - ¼ cup

Salsa Quemada Ingredients:
• Roma Tomatoes - 6
• Shallot - 1
• Jalapeno - 1
• Cilantro - 1/4 cup
• Garlic - 2 cloves
• Kosher Salt to taste

Ancho Chile Directions:

1. Soak dried ancho chiles in hot water until soft and pliable.

2. Split chiles open and remove seeds from inside and set aside.

3. Combine remaining ingredients and stuff chiles with equal amounts.

4. Place stuffed rellenos in a pan with ¼ cup of water cover and place in a 350 degree oven for 9 minutes or until filling is hot.

Cauliflower Puree Directions:

1. Cut cauliflower into small pieces and cook in boiling salted water until al dente

2. Drain and place cooked cauliflower in food processor

Salsa Quemada Directions:

Chop ingredients and mix - season to taste.

From: The Santa Fe School of Cooking

This is the classic New Mexican side dish!

Ingredients:
•  1/3 c. peanut or vegetable oil
• 3-1/2 lbs. pork loin or butt, cut in 3/4-inch cubes
• 2 c. diced onion
• 2 T. minced garlic
• 4 c. chicken broth or water
• 2 t. ground coriander seed
• 2 t. dried Mexican oregano
• 2 t. chile caribe
• 3/4 c. NM ground red chile, mild or medium
• 1 T. red chile honey
• 2 T. Sherry vinegar or red wine vinegar
• salt to taste

Preheat the oven to 350°.

Heat the oil in a large skillet and brown pork in batches. Set the pork aside.

Add the onion to skillet and sauté until golden.

Add the garlic and sauté for 1 minute.

Deglaze the skillet with 1 c. of the chicken broth, loosening the browned bits with a spoon.

Place the coriander, oregano, chile caribe, red chile, honey, vinegar and salt in the workbowl of a food processor.

Add the cooked onions, garlic and broth from the skillet and 2 more c. of chicken broth. Process until the mixture is thoroughly combined.

Place the browned pork, the chile marinade and the remaining 1 c. chicken broth in an ovenproof pot or dish, stir to combine well, and cook for 1 hour or until the pork is tender.

Serves 8

Optional seasonings: ground canela, ground cumin seed, toasted ground chile seeds, toasted ground pumpkin seeds.

Note: This dish reheats wonderfully and is better the next day.

Note: The traditional method for making this dish is to mix the marinade ingredients together and pour this over the meat. Cover the mixture and refrigerate overnight. Pour the meat and the marinade into an ovenproof casserole or pot and bake, covered, for 2 to 2-1/2 hours, or until tender. The method described above, although not so traditional, brings out the flavors of the onion, garlic and pork because the ingredients are caramelized or browned first. Whichever method you choose, the dish is full of flavor and will be a favorite. You can serve the Carne Adovada over chile rellenos, rice, wrapped in a flour tortilla as a burrito, or with beans and posole.

From: Tabla de Los Santos in Hotel St. Francis

Tabla de Los Santos features traditional New Mexico recipes prepared with French culinary techniques for a unique and healthy fusion of flavors and farmers market ingredients.​

Ingredients:
Chile:
•  5 Whole Anaheim Green Chiles roasted and peeled
•  Mushroom Filling:
•  2lbs Regular White Mushrooms
•  1 Large White Onion Diced
•  1qt Heavy Crème

Chile Sauce:
•  1c Demi Glaze
•  ½ c Freshly Prepared Pinto Beans
•  1tsp Fresh Garlic
•  1/4c Chicos ( Dry Corn )

Chile: Slice each roasted and peeled Green Chile down the middle and put aside in a dish.

Mushroom Filling: In a sauce pan add 1 large diced white onion and mix over medium heat until sautéed. Add White Mushrooms and Heavy Creme to the onion mixture and continue to cook over medium heat. Reduce the filling until it becomes mushy to the eye and then remove from heat and set aside to cool. Once filling is cool mix in Cuisinart mixer so it becomes finely mixed.

Scoop the mushroom mixture into each cooled Chile and set aside.

For the Chile Sauce: Combine Demi Glaze with Pinto Beans, Garlic and Chicos and cook over medium heat. Reduce until it become creamy.

Final: Spread about ¼ to ½ cup of Chile Sauce on a plate and then place one Stuffed Chile Relleno with sliced side down in the center of the plate.

From: Del Charro Saloon

Join us for our signature Green Chile Chicken Chowder.​

Ingredients:
• 1 oz vegetable oil
• 1 white onion, medium chopped
• 2 garlic cloves, minced
• 5 chicken breast, skinless, grilled and diced
• 1.5 lb of chopped roasted green chile, mild
• 2 quarts half and half
• 1 lb potatoes, peeled and diced
• 1 lb corn kernels
• 6 oz red bell peppers, seeded and chopped
• 2 oz chicken base
• ¼ teaspoon white pepper
• 3 oz corn starch

Heat oil in 12 quarts stock pot, sauté onions until golden add the garlic and sauté for 1 minute.

Add half and half, potatoes, chicken base, white pepper-cook for 10 to 15 minutes over medium heat.

Add chicken breast, green chile, corn kernels and red bell pepper, reduce heat to medium-low and cook until the potatoes are fork-tender.

In a small bowl make a slurry with the corn starch and ½ cup water.

Bring to a boil and whisk the slurry into the pot until the soup is slightly thick.

Adjust seasoning with salt.

Notes: It will stick if heat is to high, so stir frequently. Roasted New Mexican anaheim green chile is a good choice.

Makes 3.5 quarts

From: The Santa Fe School of Cooking

Try this great party dish!​

Ingredients:
• 3 c. red or green chile sauce (recipes follow)
• 16 fresh com tortillas, about 4 inches in diameter
• 4 c. cooked shredded chicken
• 1-1/2 lbs. Monterey Jack or Cheddar cheese, grated
• 1-1/2 c. diced onion, or sliced scallions with green tops
• 2 c. shredded iceberg or romaine lettuce
• 1-1/2 c. diced tomato
• 1-1/4 c. sour cream

Green Chile Sauce
• 1/4 c. vegetable oil
• 1 c. chopped onion
• 2 to 3 t. minced garlic, to taste
• 1 to 2 T. flour
• 2/3 c. mild roasted, peeled, chopped New Mexico green chile
• 2/3 c. hot roasted, peeled, chopped New Mexico green chile
• freshly ground coriander seed to taste, optional
• 1-1/2 c. chicken stock
• salt to taste

Preheat the oven to 350°. Oil a 9x12 baking dish or pan.

Spread about 1 c. of the sauce over the bottom of the dish and layer half of the tortillas evenly over the sauce.

Top the tortillas with half the chicken and 1/3 of the cheese and sprinkle with half the onion (for milder onion flavor, use scallions).

Repeat for second layer and top with the last cup of sauce and the remaining cheese.

Bake 20 to 30 minutes, until bubbly and lightly browned.

To serve, spoon portions onto dinner plates, garnish with shredded lettuce, diced tomato, and top with 2 T. sour cream. Serve with pinto beans and posole.

Serves 10

To make the Green Chile Sauce

Heat the oil in a medium saucepan and sauté the onion until softened, about 3 to 4 minutes. Add the garlic and sauté 2 minutes more. Stir in the flour. Add the green chile, coriander seed (optional) and slowly stir in the chicken stock. Bring the mixture to a boil, reduce the heat and simmer for about 15 minutes. Season with salt to taste.

Makes about 2-1/2 cups

Optional seasonings: diced tomato, fresh cilantro.

From: The Compound Restaurant

James Beard Best Chef of the Southwest​

Ingredients:
(Serves 4 )
• 2 double duck breasts, approximately 1.5#
• 1/4 cup dark poultry stock
• 2 tablespoons Madeira wine
• 1 tablespoon whole butter

Tapenade:
• 1/4 cup pitted green olives
• 1 clove garlic, sliced thin
• 1 small jalapeno, stemmed and seeded, sliced thin
• 1 shallot, finely minced
• Pinch red chile flake, to taste
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh chives
• 1/4 cup Extra virgin olive oil
• Season to taste with salt and pepper
• 2 CaraCara oranges: zested, segments and juice
• 1 bulb fresh fennel, sliced thin, no core
• 2 cups baby kale leaves
• 1 tablespoon orange olive oil + 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• 1 tablespoon coriander seeds, ground fine

Description: Chef Kiffin dehydrates the zest of the orange to make a spice rub for the duck with ground coriander seed. He segments CaraCara and Valencia oranges and uses the juice to make an orange infused dark poultry jus. The fennel and watercress salad is dressed in orange oil.

Tips: Using citrus with duck is a classic technique so this is our modern variation on Duck a la'Orange. We sauté the duck breast skin side down and spoon the rendered fat over the top, never turning the meat. This keeps the breast from drying out and also cooks it to a perfect medium rare.

For the Duck Rub: Zest of the two Oranges mixed with the toasted coriander seeds. Butcher the duck breasts into 4 portions. Place the Duck rub on the fat side and let sit unwrapped in the refrigerator for 2 hours prior to cooking.

In a medium hot sauté pan, place the duck, fat side down and cook turning only once to desired temperature, keep warm.

For the Tapenade, mix all the ingredients and hold at room temperature. This may be done ahead of time.

Take the zested oranges, peel and cut out the segments, set aside. Take the remaining pulp and squeeze the juice into the dark poultry stock.

Reduce the stock until thick, finish with Madeira and a knob of cold butter, season to taste with salt and pepper and keep warm.

Prior to serving sauté the fennel and kale leaves in the olive oil.

Divide the sauté on 4 warm plates, slice the duck and place on the kale, top with tapenade and orange segments, pour the orange stock over each plate and serve.

From: Fuego Restaurant at La Posada de Santa Fe Resort & Spa

This recipe was originally created by special request for a Korean wedding held at the resort. The dish became so popular that we have now added it to the Fuego menu.​

Ingredients:
• Beef Flank Steak - 2 pounds
• Garlic Fresh - 1 ounce
• Ginger Fresh - 1 ounce
• Sriracha - 4 Tablespoon
• Soy Sauce - ¼ cup
• Agave Syrup - ¼ cup
• Sesame oil - ¼ cup
• Green onion - 2 ounces
• Water - ½ cup

Napa Cabbage Slaw
• Napa Cabbage - 3 ounces
• Red Cabbage - 3 ounces
• Green Cabbage - 3 ounces
• Cilantro - 1 ounce
• Green Onion - 2 ounces
• Sriracha - 2 tablespoon
• Sweet Chili Sauce - 3 Tablespoon
• Sambal Chili Sauce - 1 Tablespoon
• Lime Juice - 1/8 cup
• Rice Wine Vinegar - 1/8 cup
• Vegetable oil - ¼ cup
• Agave Syrup - ¼ cup

Gojuchang Avocado Sauce
• Gojuchang (Korean fermented pepper paste - ¼ cup
• Rice wine Vinegar - 3 Tablespoon
• Avocado - ½ of medium size

Tacos
• Thick Corn Tortillas - 16 each
• Vegetable oil
• Korean Beef recipe above
• Napa Cabbage slaw recipe above
• White and Black Sesame seeds - ¼ cup of each
• Limes - 4 each
• Gojuchang Avocado sauce recipe above

Beef Directions:

1. Over an open flame, char the outside of the flank steak. Remove and place in the freezer to cool.

2. Combine the rest of the ingredients in the jar of your blender and blend until smooth.

3. Remove beef from the freezer and slice very thin and then place in a plastic storage bag with the marinade. Let rest for 30 minutes in the refrigerator.

4. Heat a skillet over high heat and then add 2 tablespoons vegetable oil

5. Remove the beef from the refrigerator and drain the liquid. Pat the beef dry then add to the hot pan. Cook the beef for 8 minutes while constantly stirring the beef.

6. Remove pan from flame and let rest.

Napa Cabbage Slaw Directions:

1. Shred the three cabbages and place in a bowl.

2. Tear the cilantro and chop the green onion and add to the cabbage.

3. In a bowl combine the rest of the ingredients and whisk the together, pour over the cabbage mix and toss until all is incorporated. Set aside.

Sauce Directions:

Place the ingredients in the blender and blend until smooth. If sauce is too thick, add 2 Tablespoons of water to thin it out.

Stuff tacos with all ingredients and garnish with lines and sesame seeds

From: La Casa Sena

Chef Patrick is a dedicated culinarian who believes in, "building community through the vehicle of food"​

Ingredients:
• 2 or 3 Green Chiles
•  Mashed Potato Base
•  Cooked Potatoes 2 Pounds
•  Cheddar-Jack Mix 3/4 Cups
•  Sour Cream 1/4 Cup
•  Salt To taste

Method: cook potatoes until tender

1. whip hot potatoes with sour cream

2. add cheese, let begin to melt for a few seconds

3. whip and season

To make the Relleno,

1. roast and peel 3 New Mexican Fresh Green Chiles

2. fill with cooled potato base

3. top with more cheese

4. bake in 325 f oven for 8-12 min.

5. make sure it is hot all the way through

6. sit by a crackling fire and savor

7. or serve with your favorite entree

From: Cheryl Jamison, Tasting New Mexico
Serves 8
Ingredients:
6 dried New Mexican red chile pods, stemmed and seeded
1 to 1½ lbs pork shoulder or loin, trimmed of surface fat and cut in bite-sized cubes, or 1 or 2 pigs’ feet
Water
2 lbs frozen posole or 1 pound dried posole
2 medium onions, chopped
6 to 10 garlic cloves, minced
1 tablespoon plus 1 teaspoon salt, or more to taste

If you will be using frozen posole, first combine the chile pods with the pork in a Dutch oven or large pot, and simmer together in 4 quarts of water for about 30 minutes. Then add the frozen posole and cook about 30 minutes more.

If your posole is dried, add it with the chile, pork, and 6 quarts of water and simmer together for about 1 hour.

Stir in the onions, garlic, and salt and continue to simmer over a low fire until the posole is soft. Expect the remaining cooking to take another 30 minutes for frozen posole and at least 1 more hour if dried. Do not be surprised if it takes a bit longer.

Serve hot in bowls with some of the liquid, or drain it with a slotted spoon and serve it on the side with other plated foods.

From:Lil piatto

Santa Fe's favorite late night dining destination, one block north of the plaza​

Ingredients:
• 1 cup dried red chiles, seeds removed
• 1 cup fresh tomatoes
• 1 tblspn chopped garlic
• 1 cup chopped fresh summer onions
• 1 tspn fresh oregano
• 1 tspn fresh parsley
• 1 tspn fresh basil
• 1 bay leaf
• zest of one lemon, juice reserved
• 1 cup white wine
• 1 tblpn olive oil
• 1 cup water
• salt and pepper to taste

Heat oil in sauce pan at medium heat.

Add chiles. sauté about a minute.

Add garlic, sauté 30 seconds.

Add onions, cook 1 minute.

Add remaining ingredients except tomatoes, water and wine.

Cook about three minutes on medium heat.

Add remaining ingredients, bring to boil. Reduce to simmer. Simmer about 20 minutes.

Let cool slightly and place in blender. Blend well. Strain. Reserve and cool.

To make pasta:

• 1 lb All Purpose Flour

• 1 whole egg

• 1 egg yolk

• 1 tspn olive oil

Make a mound on a clean surface dusted flour. Make a mountain with the flour. Place eggs in center of mountain like a volcano. Add 1/2 tspn olive oil. Add 2 tblpns red chile sauce. Begin to work the dough with your hands. Slowly add red chile sauce until a dough is formed. Knead the dough aggressively for 3-4 minutes until it becomes uniformly dense. Place on lightly oiled plate with a damp towel on it and refrigerate for at least and hour so the dough can rest. Lightly dust "pasta machine" and incrementally roll out to the 0 setting. Cut as desired. Here at Piatto we use the Linguini attachment to the Pasta machine. Pasta can easily be cut with a knife. When ready the pasta needs to be stored in a cool dry place with a flour dusting to keep it from sticking. Cooking time will be short; 3-5 minutes, depending on altitude( we are at 8000 ft). Water should be rapidly boiling. When it floats, and you can see the starches float separately it's done. Fresh pasta should not be cooked in advance. Dough will keep for several days in refrigerator. Remaining red chile sauce can either be frozen or kept fresh for several days to use as a sauce.

We serve the linguini with fresh mussels and a saffron creme sauce. The creme is a nice counter to the spice, and the yellow sauce and black mussels a nice visual contrast to the red pasta.

From: Santa Fe Culinary Academy

Given that we are a Culinary Academy we felt this high elevation Banana Bread Recipe was a perfect choice!​

Ingredients:

• 1/4 cup plus 1 tablespoon sour cream or yogurt
• 1 teaspoon baking soda
• 4oz unsalted butter (room temperature)
• 1 cup sugar
• 2 eggs
• 1 cup mashed ripe bananas (about 2)
• 2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon cardamom
• 1 cup ground walnuts or pecans (optional)
• 1/2cup chocolate chips (optional)

1. Preheat oven to 350F, grease a 9x5inch loaf pan.

2. Combine sour cream and baking soda in a small bowl, set aside.

3. Using an electric mixer cream butter and sugar until pale and fluffy.

4. Beat in eggs one at a time scraping bowl after each addition.

5. Add bananas and sour cream mixture.

6. Fork sift flour and baking powder together, add to batter.

7. Fold in nuts and chocolate chips until combined.

8. Spoon into prepared pan, level.

9. Bake for 45 to 50 minutes.

10. Wait 15 minutes before turning loaf out of pan onto cooling rack.

From Cheryl Jamison, Tasting New Mexico
Makes 4 dozen cookies
Ingredients:
3 cups unbleached all-purpose flour
1½ teaspoons baking powder
1 to 1½ teaspoons ground anise
½ teaspoon salt
½ lb lard, softened
½ cup plus 1 tablespoon sugar
1 large egg
2 tablespoons sweet white wine, brandy, or rum, or apple or pineapple juice
¼ cup sugar and ¾ teaspoon ground cinnamon for the topping

Sift together the flour, baking powder, anise, and salt and set aside.

Beat the lard in an electric mixer, gradually adding the sugar, and beat until extremely fluffy and light, about 8 minutes. Don’t shortcut this step. Stop the mixer every couple of minutes and scrape the sides of the mixing bowl.

Add the egg, followed by the wine, and continue beating.

Mix in the dry ingredients, adding about one-third of the mixture at a time. Stop the mixer as you make each addition, and beat no longer than necessary to incorporate the dry ingredients. A stiff pie-crust type of dough is what you’re seeking.

Chill the dough for about 15 minutes for easy handling.

Preheat the oven to 350,

Roll out the dough ¼-inch thick on a floured work surface and cut with a paring knife into a fleur de lis, or cut with a small cookie cutter. Avoid handling the dough anymore than necessary, one of the keys to the melt-in-your-mouth texture.

Transfer the cookies to ungreased cookie sheets.

Bake the cookies for 10 to 12 minutes, until just set and pale golden.

While the cookies bake stir together the topping.

When the cookies are done, cool for just a minute or two on the baking sheets, then gently dunk the top of each in the cinnamon-sugar.

Transfer to absorbent paper to finish cooling.
 

From: Tabla de Los Santos at Hotel St. Francis

Goat farming is quite common in New Mexico and using fresh goat milk instead of cow's milk gives this flan a tangy and unique flavor.​

Ingredients:
• 12 Egg Yolks
• 8 Egg Whites
• 1 1/2 Vanilla beans
• 1 Quart heavy cream
• 1/2 quart goats milk
• 1 ½ cups sugar

Combine 1/2 quart heavy cream and 1/4 quart goats milk, fork sift vanilla into sugar and add to the milk, boil until it looks like it's about to boil over and then take it off and add the remainder of the heavy cream to cool it down, then mix your yolks and your whites until well combined and then add those to the milk mix, but if you don't temper your milk mix into the eggs first the eggs will foam.

Caramelize your sugar and then put it on the bottom of the ramekins, but let the sugar get hard before you put the milk mix on top of it. Also make sure that your sugar is dark enough almost like it's burnt.

Put your flans in a large pan and fill it half way with warm water then put it in the oven for 2 hours at 250 Degrees or until firm and set.

To serve invert ramekins on plate and cover with more caramelized sugar sauce.

From: Luminaria Restaurant

“In this day and age we are so overwhelmed with technology. I think food is the last real thing that can make us feel complete.” – Chef Brett Sparman​

Ingredients:
• 6 roasted baby beets, peeled
• 1 c orange juice
• 2 tbs fresh thyme, chopped
• ¼ c olive oil
• 10 oz goat cheese
• 5 oz heavy cream
• 3 peaches, wedged and grilled
• 2 c whipped goat cheese
• 2 cups baby arugula
• 2 tbs sherry vinegar
• sea salt and olive oil

Roasted Baby Beets - Cut off the greens then toss beets in salt and olive oil. Place an shallow baking dish and cover with foil, bake at 350 degrees for 40 -60 minutes. Beets are done when you can push the tip of a small paring knife into center. Remove and set aside to cool. When cool, peel off the skin and cut in halves. Place beets in zip lock bag and add orange juice, thyme, olive oil, let marinate overnight. Drain liquid from bag, set beets aside. At this time you should grill your peach wedges.

Whipped Goat Cheese - Mix goat cheese with a stand or handheld mixer. Add heavy cream until you gave a soft mousse-like consistency, set aside.

Finish the Dish - Place a tablespoon of the Whipped Goat Cheese on each plate and with the tip of the spoon give it a bit of a "swoosh" across the plate. Place the beets and grilled peach wedges alternately on the plate, drizzle a little olive oil and sherry vinegar over top. In a mixing bowl toss arugula with olive oil and salt. Place nicely on top of peaches and beets and enjoy!

From: Luminaria Restaurant

The Inn and Spa at Loretto and its culinary programs truly embody the kind of straightforward but sophisticated food that Santa Fe is known for. -Chef Sparman​

Ingredients:
• 12oz--Sugar
• 12each--Eggs
• 2Tbs--Agave Nectar
• 1Tbs--Fresh Thyme, Chopped
• 1Tbs--Fresh Rosemery, Chopped
• 2lbs--AP Flour
• 4Tbs--Chimayo Chili Powder
• 2Tbs--Spanish Paparika
• 1Tbs--Baking Powder
• ½Tsp--Baking Soda
• 1½Tbs--Sea Salt
• 1lb--Green Pumpkin Seeds

1. Combine all dry ingredients in a large mixing bowl, stir until totally combined.

2. Place Eggs in a large mixing bowl using the paddle attachment whip until mixed.

3. Slowly add dry ingredients to mixing bowl

4. The dough will be a little wet, that ok

5. Liberally dust a table with flour, so you can roll the dough into cylinders.

6. Dust your hands with flour and roll dough into even cylinders.

7. Place the cylinders in parchment line baking sheet

8. Cook at 300 for about 35 min till getting hard

9. Allow to cool completely and then slice the biscotti on a bias

10. Place once again on sheet pans and cook at 275 for about 15 to 20 minutes until they appear to be a bit hard.

11. Cool and store in a nice jar.