Breaking Bad Part 2

So back to my own personal Breaking Bad episode minus the meth...Over my recent long weekend in New Mexico, I spent a morning horseback riding in Cerrillos, NM, a location found along the historic Turquoise Trail, at the Broken Saddle Riding Company run by cowboy Harold. (Is that a run-on sentence?) My ride for the day was Watson, a Tennessee Walker with a proclivity to snack along the trail, which apparently is against NM laws because the ground cover is so fragile. (Overgrazed dryland pasture may never recover.) During the fabulous 2.5 hour ride I got to know when Watson was trying to fake me out when he was like, "Hey, quick, look over there! I'm just going to have a taste while you're not looking." I don't think so, my friend! Harold sized the riders up right away (and is very diligent about pairing one's weight and abilities with the appropriate horse and is not afraid to ask you to step on the scale...or so he said). He paired our abilities appropriately so that we were not left to languish on a very long horse saunter, and were able to vary our walking speeds, along with racking and cantering. It was super fun and a terrific way to see the back country without fear of stepping on a rattlesnake. I felt compelled to ask about the local rattlers but was told that it was too early for them to come out, but wouldn't you say that to your city girl client, too?

Broken Saddle Office

Watson, my ride

Broken Saddle's unbroken saddle

Me and Watson just chillin'

Broken Saddle Tchotchkes

Cowboy Harold

Broken Saddle Rocker

Broken Saddle Hitching Posts

Christmas at Atrisco

Breaking Bad Part 1

Scenic from Tent Rocks, NM

Once again I have been occasionally cooking (i.e. NOT cooking). I can't help it! There are so many places to go, see and do! Hello! I've just returned from a long weekend in New Mexico, where incidentally, I saw both Sarah Silverman and Allison Williams, not together but still. Random, I know.

There was a LOT on my weekend agenda including hiking, horseback riding and copious amounts of food and drinks. After arriving in Santa Fe with my travel pal, we headed straight to The Shed for a red chile lunch topped off with a margarita(s). Santa Fe is an excellent food town and the local red and green chile sauces to be found around town are not to be missed.

This is slightly out of order for my actual weekend, but the Kasha-Katuwe Tent Rocks National Monument (40 miles SW of Sante Fe near Cochiti) was high on my list of priorities. (And heart breaking as I left my camera OUT OF MY DAY PACK!!! Please make due with my camera phone photos. Oy.) After a volcanic explosion, oh... 6 - 7 million years ago, weathering and erosion have created canyons and tent rocks ripe for exploring. Check. It. Out. One of the best hikes. Evah.


Santa Fe Municipal Airport, New Mexico


Carne Adovada Plate, The Shed, Santa Fe


Approach to Kasha-Katuwe Tent Rocks National Monument


Tent Rocks, NM


Tent Rocks, NM


Tent Rocks, NM


Me at Tent Rocks, NM


Tent Rocks, NM


View from the peak of the hiking trail at Tent Rocks, NM

Sun Dried

So I'm a little behind on my Mad Men viewing and blogging as I have been out of town, and will actually be missing in action again next week/end. (When I am occasionally cooking and not blogging, I can usually be found on Instagram as tinanders.) I think my next trip will provide some exceptional food and drink research. At least that is what I am calling it. Stay tuned!  

Anyhoo, my recent travels brought me to Colorado where I have been many times before, but this was my first time to Red Rocks Amphitheatre, probably most recognizable for the U2 Sunday Bloody Sunday video below.



Apparently when the amphitheater is not host to a concert, the venue turns into a personal outdoor gym! #onlyincolorado. I mean...I walked down to the stage and just stood there watching the insanity before me like it was some kind of performance art. It was mesmerizing! Dudes (and chicks) were jumping up the amphitheater seats, then crawling down, then hoisting themselves up the banks along the outskirts then running back down to do a million pull ups...and on and on and on! All at 6400 feet! I was exhausted just watching so adjorned to nearby Morrison for a few margaritas. And now that I am back home without much in the way of food, I scrounged up a few dry ingredients to make this sundried tomato pesto, a great topping on sandwiches, pastas or even eggs. And strangely the color of red rocks. A happy accident!

Sun Dried Tomato Pesto

1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)
1/2 cup grated Romano cheese or Parmesan cheese
1/4 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons pine nuts, toasted
3 garlic cloves
3/4 cup olive oil
3/4 pound linguine pasta

1. Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)

2. Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.

Mad Men Again. WWDD?

So it seems like my drink of choice last week should have been a Royal Mai Tai based on the Mad Men season premiere that opened at The Royal Hawaiian hotel. I have to admit that I totally love that hotel, in spite of the less than exotic location of Waikiki beach. It actually just makes me think of The Brady Bunch and the infamous tiki doll. Love that ep.

But I digress. I am working my way through the Mad Men cocktail list and tonight will be enjoying a French 75, supposedly the creation of Henry from Henry's Bar in Paris during the First World War. It can be served on the rocks or strained into a Champagne flute. I like to serve salty snacks any time I serve Champagne or a Champagne cocktail so you might want to try these zucchini fritters, especially later this summer when you can't seem to get rid of all of the zucchini that comes your way. WWDD? (What Would Don Do?) Smoke a cigarette and drink...alot.

Zucchini Fritters

3 medium zucchini (about 1 1/2 pounds), coarsely shredded
Kosher salt
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/4 cup chopped dill
1/4 cup chopped parsley
1/4 cup plus 2 tablespoons chopped mint
1/2 cup crumbled feta cheese
Freshly ground pepper
Vegetable oil, for frying
1 medium cucumber—peeled, halved, seeded and coarsely chopped
1 cup Greek-style plain yogurt

1. Using the large holes of a box grater, grate the zucchini into a medium bowl. Add 1 tablespoon salt, toss and let stand for 5 minutes. Squeeze out as much liquid as possible (press into the sides of a mesh strainer) and transfer the zucchini to a large bowl. Stir in the eggs, flour, chopped dill, parsley, mint, feta, and pepper. Mix to combine. 

2. Heat 2 tablespoons oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into the pan. Repeat, spacing the fritters a few inches apart.

3. Cook the fritters until golden, 2 to 3 minutes. Lower the heat to medium. Turn the fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer the fritters to a plate; set aside on a warm place. Cook the remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired. Serve.

OPTIONAL: In a food processor, coarsely puree the chopped cucumber. Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper. Serve with the fritters.

French 75

1 ounce simple syrup
1 ounce fresh lemon juice
2 ounces gin
4 ounces chilled Champagne

1. Combine the first three ingredients into an ice-filled martini shaker. Shake vigorously and strain into a Champagne flute. Top with Champagne, and garnish with a lemon peel.

Maddening Men

I'm so excited for the season six premiere of Mad Men (it's been a year - WTF??) that I had to make a drink from the suggested cocktail list. (Side note: I've read no reviews so that I will be surprised by any and all of the revelations to come.) Since there is no way to know in what year we will find Don Draper and what he will be drinking, I decided to go for a whiskey sour. He does appear to be drinking a Old Fashioned in the sneak peak photo below, but close enough! So light a cigarette (gross!), grab a bottle of whiskey and enjoy. Cheers!

Whiskey Sour

2 oz whiskey
½ oz fresh lemon juice
½ oz tsp sugar
1 cherry
½ lemon slice

Put all ingredients in mixing glass and add ice cubes. Strain into highball glass. Add lemon slice and cherry to garnish.

Don Draper photos from AMCTV.com

Go Blue!

I'm still feeling March Madness even though it's April. You may be surprised to find out that I will be glued to the TV today, watching the last four teams in the NCAA tournament play this afternoon and evening, paying particular attention to the Wolverines. CBS Sports is predicting Michigan and Louisville in the finals. That would be spectacular. But whatever way the ball bounces, I have enjoyed the tournament and getting to know Coach Beilein a little better through this great read.

I haven't thought specifically about sporty snacks for your game day watching (particularly with the Season 6 Mad Men premiere looming!) so I tried to come up with some inspiration from my existing maize and blue highlight reel below, though I was hard pressed to come up with any blue food! No, not gold and navy or yellow and royal. Maize and blue. Hail!

Fresh Corn Salad

Smoked Garlic Aioli

Blueberry Crumb Pie

Lemon Bars

Lemon Tart

Buttermilk Biscuits

Mixed Berry Crumble

Rustic Berry Tart

Limoncello

Blueberry Blues

The sun is shining and the birds are chirping (yes, even in midtown!) so why not pretend it's July and you've just gone blueberry picking? Frozen blueberries work perfectly well here (kind of like spring thus far) so just pretend for a little while longer. Soon enough we'll all be complaining about how hot it is...

Blueberry Bread with Lemon Glaze

Adapted from The New Best Recipe

Bread

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream
1 teaspoon pure vanilla extract
1 1/2 cups frozen (or fresh) blueberries

Glaze

1/4 cup lemon juice

1/4 cup sugar

1. Muffins: Preheat the oven to 350°F. Grease three small bread tins (about 6" x 3" x 2") and set aside. 

2. Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until light in color. Add the sugar and whisk vigorously until thick and pale yellow, about 30 seconds. Add the butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking to combine. 

3. Add the blueberries to the dry ingredient and gently toss to combine. Add the sour cream mixture and fold with a rubber spatula until the batter just comes together. Be careful not to over mix. Divide the batter among the three tins and bake until light golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Invert on to a wire rack, stand upright, and cool.

4. Glaze: Bring the lemon juice and sugar to a simmer in a small saucepan over medium het. Stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduce to 1/4 cup. After the bread has cooled for 5 minutes, brush the tops with the glaze.

Note: Alternatively, make muffins by greasing a 12-cup muffin tin, dividing the batter evenly, and baking for 25 - 30 minutes.