Breaking Back!

Calling all chem nerds and meth heads, can you believe Breaking Bad is finally back tonight?? And...I actually have a blog post? Yeah, yeah, yeah... it's been a month. But I haven't been cooking at all and have only baked (desserts!) a few times at my friend's house out at the beach. Truth be told, I'm still not cooking. And I'm definitely not cooking meth like Jesse and Walt (or Mr. White as Jesse stills calls him). BTW Did anyone happen to catch this interview with chemistry prof, Dr. Donna Nelson?  It's awesome. She has been volunteering as the show's science advisor since season two, after she had read an interview that show creator Vince Gilligan gave to Chemical & Engineering News and reached out to him directly to offer some assistance. Badass.

I haven't taken chemistry since high school (when I felt like the science advisor to many of my classmates) but I think it's not a total stretch to say that there is some chemistry involved in cooking and baking. Baking especially. OK whatever. I think these fudgsicles are the perfect summer meal (I'm serious) when it's 90 plus degrees and 80% humidity. Or if you are Walter White and live in the southwest year round. Gah! I can't wait for tonight's ep! I might have to spend the next 7 hours watching AMC's BB marathon and eating fudgsicles in preparation.

Sicilian Chocolate Gelato Fudgsicles
Adapted from Bittersweet

3 cups whole milk
2/3 cup sugar
3/4 cup premium unsweetened cocoa powder
1 1/2 tablespoons cornstarch

1. In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.

2. Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a small bowl. Scrape the cocoa mixture into the hot milk. Cook. stirring constantly until the mixture thickens abd bubbles a little at the edges. Then boil gently, stirring for 2 minutes longer. Scrape into a large bowl and let cool completely.

3. Pour into ice pop molds and freeze until firm. Makes 8 - 10 fudgsicles.

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.

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.

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

Fall Back

It's my favorite time of the year. There is a chill in the air, the leaves are turning and there are pumpkins everywhere. Don't forget to save the seeds when you are carving your jack-o-lantern. Roasted pumpkins seeds are a simple and super tasty treat!

Toasted Pumpkin Seeds

Pumpkin seeds, from 1 - 2 large pumpkins
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt, or to taste

1. Rinse the pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.) Drain and pat dry with paper towels.

2. Place the pumpkin seeds in a medium bowl and add the olive oil and salt. Stir to coat.

3. Add the seeds to a baking sheet and spread out in a single layer. Bake at 325° F until toasted, about 45 minutes,  stirring every 15 minutes.

4. Let cool and store in an air-tight container or enjoy immediately!