Red Hot

Frijoles Canyon

You may have thought that I was (finally) finished posting about my New Mexico trip, but you'd be wrong! I will spare you the ton o' photos that I have and every last detail, but suffice it to say my final destination was Bandelier National Monument, 33,000 acres of canyon and mesa country that contains evidence of human presence (i.e. pueblo structures/kivas and petroglyphs) that dates back over 11,000 years. So, yeah. I'm still posting! 

Bandelier National Monument

Me in a Kiva

Before my departure, I stocked up on some local red chile powder so that I could try my hand at making the red chile sauce so prevalent in Santa Fe. There is some discussion about what is traditional (chile powder ONLY) and what isn't (the addition of cumin and oregano for instance). I say, just make it the way you like it. The red chile sauce police are probably out drinking margaritas, so do what you want!

Tina's New Mexico Red Chile Sauce

2 tablespoons vegetable oil
1 large garlic clove, minced
1/2 teaspoon cumin (optional)
1/4 teaspoon oregano (optional)
1 tablespoon flour
1/2 cup pure red chili powder
3 cups low sodium broth (beef, chicken or vegetable)
1 teaspoon salt

1. Add the oil to a saucepan and cook the garlic for 1 minute over low heat. Add the cumin, oregano and flour and cook until the mixture bubbles and the flour begins to brown, stirring constantly, about 2 minutes.

2. Meanwhile in a medium bowl, whisk the chile powder and the broth until smooth. Add to the flour mixture along with the salt. Increase the heat to medium and bring to a low simmer, whisking frequently, and cook gently for 15 - 20 minutes, until the mixture has thickened slightly. (Chile can burn easily and impart a bitter flavor so cook slowly, stirring frequently.) The sauce will keep for one week refrigerated and can also be frozen. Use to make enchiladas or to drizzle over anything that needs an extra kick. Makes 3 cups of sauce.

Sour!

With the crap weather that we (in the northeast) experienced over Memorial Day weekend, my activities were limited–shopping, movie watching, baking, cocktail making... And because my assistant bakers have grown tired of making regular old cookies (BOOORRRRING!), we invested our time and energy into a multi-layer cake recipe (after a lengthy process of elimination) that even called for cake flour, a very fine, low-protein flour that yields a more tender cake crumb. (Ignore the larger holes pictured–that is more likely the result of snacking than actual cake texture.) (Also please ignore my photo quality. Forgot my real camera yet again!) Personally I questioned the potential success of a frosting made entirely of chocolate and sour cream, but I kept those doubts to myself. I totally expected it to break and to be generally disgusting, but when you think about it, it's not unlike making a ganache. And the addition of the white chocolate chips was our improvisational approach to cake decorating. The results? Perfection. Nearly. The assistant bakers' mom has requested it as her annual birthday cake and another weekend guest immediately asked for the recipe. Success!

Golden Cake with Chocolate Sour Cream Frosting
Adapted from Gourmet

3 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
2 teaspoons vanilla
2 cups sour cream

Frosting
1 1/4 pounds fine-quality milk chocolate, finely chopped
10 ounces fine-quality semisweet chocolate, finely chopped
3 cups sour cream
2 teaspoons vanilla

1. For the cakes: Preheat the oven to 350°F. Butter 2 (9- x 2-inch) round cake pans and line the bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. (Also works eliminating parchment, and buttering pans directly and dusting with flour.)

2. Sift together the flour, baking powder, baking soda, and salt.

3. Beat together the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of the flour mixture and mix at low speed until just blended. Add the sour cream, mixing until just combined, then add the remaining flour mixture, mixing at low speed until the batter is smooth.

4. Divide the batter between the pans, smoothing tops. Bake in the middle of the oven until the cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.

5. For the frosting: Melt the chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove the bowl from heat, then whisk in the sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)

6. Trim the tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with a serrated knife to make a total of 4 layers.

7. Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

Note:
This batter can be baked in a 13 x 9 x 2-inch pan 50 to 55 minutes; or in 30 (1/2-cup) muffin cups about 25 minutes.

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