Subscribe
Home Blog Page 2

Tempura Asparagus

By
Kylie Thomas
-
0
A green plate of lightly fried asparagus tempura with slices of lemon around it.

Asparagus gets the tempura treatment here, resulting in golden spears of goodness. Serve with lemon wedges to squeeze over and tarragon aioli for dunking. This sort of finger food is marvelous for cocktail hour, as a starter, or even as a side dish along with a simply prepared seafood spritzed with lemon and pepper. Try a Spanish Albariño here as a sipping accompaniment. The combination of acidity and salinity both contrasts and supports fried food.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A green plate of lightly fried asparagus tempura with slices of lemon around it.

Tempura Asparagus

  • Author: Cheryl Alters Jamison
  • Yield: Serves 6 or more 1x
Print Recipe

Description

Lightly battered and fried to deliciousness.

Ingredients

Scale

For the tarragon aioli: 

  • ½ cup mayonnaise
  • 2 tsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 1 tbsp minced fresh tarragon or 1½ tsp dried tarragon

For the tempura:  

  • Vegetable oil or rice bran oil for deep-frying
  • 2 lb asparagus spears, trimmed of tough stems
  • 2 cups all-purpose flour
  • 2 cups ice water
  • 2 medium egg yolks
  • Lemon wedges, for garnish

Instructions

For the tarragon aioli: 

  1. Stir the ingredients together in a small bowl. Cover and chill until serving time.

For the tempura:  

  1. Pour at least 3 inches of oil into a large sturdy pot suitable for deep-frying and broad enough for the asparagus spears.
  2. Place the asparagus on a plate near your frying pot. Arrange a rack with paper towels under the rack for draining the asparagus. Also nearby, have a broad shallow dish with 3/4 cup of the flour, a large bowl for mixing the batter (which needs to be done at the last minute), and a long-handled “spider” strainer and tongs for retrieving the asparagus.
  3. Just before you are ready to serve the tempura, heat the oil to 375 degrees.
  4. While the oil heats, mix the batter, first whisking together the ice water and egg yolks. Mix them vigorously until frothy. Whisk in the remaining 1¼ cups of the flour, just until lightly blended. Don’t worry about a few streaks or lumps of flour. You don’t want to overwork the batter.
  5. Dredge the asparagus in the shallow dish of flour, a few spears at a time, then dip in the batter and slip into the oil one at a time. Repeat with remaining asparagus and batter, adding as many as you can to the oil without crowding or dropping the oil temperature. Cook the asparagus for 3 to 4 minutes, turning as needed, until golden.
  6. Serve right away with the aioli and lemons to squeeze over the tempura.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Asparagus Recipes for Spring’s Never Ending Bounty

By
Kylie Thomas
-
0
A rectangular Asparagus Tart with stalks of asparagus lined on top of the pastry.

Tender spears of asparagus, pushing their tips up through garden soil, are a true sign of spring. They seem to grow almost magically, by leaps and bounds, once touched by the sun’s warmth. Sure, you can find ho-hum bunches of asparagus in grocery stores year-round, but for the real deal, you should look for it now, especially in farmers’ markets and farmstands. You’ll be rewarded with the remarkable flavor of grass and earth, a touch bitter and a touch sweet. From wispy pencil thin spears to stout stems the thickness of thumbs, truly fresh seasonal asparagus should be juicy and vibrantly colored. Look for compact tips and firm stems. The spears do get more fibrous toward their bottoms, but they should not be dried out and woody.

What to Know about Green, Purple and White Asparagus

In addition to the familiar green vegetable, you may be able to find the Purple Passion variety, or even white asparagus. The white is buried in soil to avoid chlorophyll production in the stalks. It‘s particularly prized in Europe. I first experienced these creamy colored spears on an overseas airline flight, some decades ago, when even coach class provided real meals. I couldn’t figure out what the mystery salad ingredient was until I tasted that distinctive but somewhat milder flavor.

One of the reasons asparagus can be a bit spend-y is because the plants require several years to mature enough for harvesting. To protect your investment, once home, take off the rubber bands corralling the bunch, trim the bottoms, and stand upright in a glass of water like a bouquet. For fat asparagus, whatever the preparation, use a peeler to strip away the tougher outer peel on the lower couple of inches. Steam, roast, or even grill the spears to serve simply, with a drizzle of olive oil or melted butter, a squeeze of lemon, and a shower of flaky sea salt. Accompany with fresh herbs like dill, thyme, or tarragon. Tuck spears into a crudité platter, or serve as a side with Green Goddess dressing, or hollandaise or bearnaise sauce, or try one of these recipes during the peak season.

Spring Asparagus Recipes for Veggie Lovers

Asparagus Soup 

A green soup sits in a bowl with asparagus spear heads throughout the soup and in a bowl above the soup.

Silky smooth and emerald in color, this soup satisfies with contrasting crisp toppings of pancetta and asparagus tips. Add a dollop of additional crème fraiche, if you like too. 

Asparagus Tart 

A rectangular Asparagus Tart with stalks of asparagus lined on top of the pastry.

Puff pastry always makes it look as if the cook worked extra hard. This buttery tart can be sliced into small squares as an appetizer, or serve as a main dish.  

Penne with Asparagus and Lemon 

A light green bowl full of penne pasta with cheese and asparagus as a fork sits below the bowl.

Asparagus and pasta make a lovely spring-like combo of green on white. Cut the asparagus in lengths similar to the penne for the best appearance and flavor. If you want to make the dish more substantial, poached or roasted chicken would be a good addition.  

Shaved Asparagus Salad

A plate full of shaved asparagus and croutons with a salad dressing container in the bottom left corner.

Shaving asparagus super thin is a great way to enjoy it raw. This salad is especially gorgeous when you can find green and purple spears. Certainly add white ones too, if you find them. Lemon contributes brightness and rustic croutons and almonds both add texture. If you’d like, feta crumbles could be scattered over it too.  

Tempura Asparagus

A green plate of lightly fried asparagus tempura with slices of lemon around it.

Asparagus gets the tempura treatment here, frying up in golden spears of goodness. Serve with lemon wedges to squeeze over and tarragon aioli for dunking. 

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Asparagus Soup

By
Kylie Thomas
-
0
A green soup sits in a bowl with asparagus spear heads throughout the soup and in a bowl above the soup.

Silky smooth and emerald in color, this Asparagus Soup satisfies with contrasting crisp toppings of pancetta and asparagus tips. Add a dollop of additional crème fraiche to further enrich the dish’s flavor and texture. Alongside slices of toasted baguette and glasses of chilled French Chablis, this soup makes a delectable first course. The crisp, dry, unoaked brightness of a classic Chablis will support the soup without interfering with the subtle, earthy flavors of spinach and asparagus.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A green soup sits in a bowl with asparagus spear heads throughout the soup and in a bowl above the soup.

Asparagus Soup

  • Author: Cheryl Alters Jamison
  • Yield: Serves 4 to 6 1x
Print Recipe

Description

A perfect way to use up excess asparagus.

Ingredients

Scale
  • ¾ cup packed spinach leaves
  • 4 oz pancetta, cut into ¼ inch dice
  • 1 tbsp unsalted butter
  • 1 small yellow onion, chopped
  • 4 cups (1 qt) low-sodium chicken or vegetable stock
  • 1 lb asparagus, tips set aside, the rest cut into 1-inch lengths
  • ¼ cup crème fraiche

Instructions

  1. Bring a small saucepan of water to a boil over high heat. Place the spinach in a strainer and dunk it into the water for about 10 seconds. Remove and run cold water over the spinach to set the color. Drain on a paper towel.
  2. Fry the pancetta in a medium saucepan over medium heat several minutes, until brown and crisp. Scoop out the bits of pancetta with a slotted spoon and transfer to another paper towel. Add the oil to the pan and heat through. Stir in the leek and asparagus, and sauté until beginning to soften, about 5 minutes. Pour in the stock and simmer until the asparagus is very tender. Stir in the crème fraiche and reserved spinach mixture. Puree with an immersion blender. Alternatively, pour the soup into a blender and puree, then return the soup to the pan to warm it through.
  3. Spoon the soup into bowls. Scatter the pancetta equally over each bowl, along with the asparagus tips. Serve right away.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Penne with Asparagus and Lemon

By
Kylie Thomas
-
0
A light green bowl full of penne pasta with cheese and asparagus as a fork sits below the bowl.

Asparagus and penne pasta make a lovely spring-like combo of green on white. Cut the asparagus the same length as the penne for the best appearance and flavor. In Italy, this would be served as a first course. However, if you want to make the dish more a substantial entrée, poached or roasted chicken would be a good protein addition. If the latter route is your choice, sipping a glass of Gruet Brut Rosé would entertain the palate and refresh the senses between each bite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A light green bowl full of penne pasta with cheese and asparagus as a fork sits below the bowl.

Penne with Asparagus and Lemon

  • Author: Cheryl Alters Jamison
  • Yield: Serves 4
Print Recipe

Description

Add some extra nutrients to your delicious pasta dish.

Ingredients

Scale
  • 12 oz dry penne rigate, mostaccioli, or other short cut pasta tubes
  • 1/3 cup olive oil
  • 12 oz asparagus, preferably medium-thick spears, trimmed of woody stems
  • ½ oz dried morel mushrooms, soaked in hot water
  • 2 garlic cloves, sliced thin
  • ½ tsp red chile flakes
  • 1 cup low-sodium chicken stock, reduced by one half
  • 2 medium lemons, 1 zested, both halved
  • 2 tbsp unsalted butter
  • 2 oz freshly grated Pecorino Romano plus additional for garnish
  • Kosher salt, optional

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain the pasta, reserving 1 cup of pasta water.
  2. While the pasta cooks, slice the asparagus into 1½- to 2-inch lengths, on the diagonal. Warm the oil in a medium saucepan over medium heat. Add the asparagus, mushrooms, and garlic and sauté for about 5 minutes, until the asparagus is just tender and bright green.
  3. Add the drained pasta to the asparagus and toss together. Stir in the stock and continue cooking until the liquid reduces by about half. If it gets too dry, add a bit of the reserved pasta water. Squeeze in the juice of the lemons and add the lemon zest too. Add the butter and stir it in until melted. Add the Pecorino and season with salt, if needed.
  4. Serve in pasta bowls with additional pecorino cheese grated over the top.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Vanna Curated Living Opens in Santa Fe 

By
Keith Recker
-
0
The outside of Vanna Curated Living with a big sign above the door.

If you ever have one of those days – and you know the kind I mean – then a visit to Vanna Curated Living in the Railyard is a recommended remedy. The store, salon, and gathering place had its soft opening Wednesday, February 11, but owner and curator Nelly-Joy Irakoze invited us in for a sneak peek of our own. 

A Place of Joy as Vanna Curated Living Opens in Santa Fe

The palette is primarily black and white with gentle touches of earthy browns, like the woolly woven rugs from Morocco stacked neatly and inviting you to touch and explore. It’s at once soothing, welcoming, and distinctly Nelly-Joy. It doesn’t hurt that you’re greeted by Nelly-Joy’s welcoming mini-doodle Vanna who now shares her name with Irakoze’s new endeavor.  

A store space with low-hanging lamps and various unique furniture items.

What Artists Can You Find at Vanna Curated Living?

You’ll find work by international artists and craftspeople as well those practicing closer to home like Lisa Jensen whose handmade pendant lights feel like they’re glowing orbs floating in the air, as well as tactile ceramics made with stoneware clays, textural grog, and sands. Jensen incises her work with undulating etched lines that are she fills with porcelain in color to contrast with the clay body.  

Zeitgeist – the Cape Town-based design group founded by Maxine Ginsberg and Wilko Risser – is a welcome addition to Santa Fe fashion. The pieces feature strong black and white patterns and gender-neutral styling. It’s a considered move on Irakoze’s part to promote inclusivity. “If you see a nice coat, it will be for anyone – not putting a label on it but just embracing the ying and yang in us,” she says.  

Artist Stefani Kimche creates unique strands of collected and artist-created beads. Her work gets its inspiration from her college studies in both archaeology and fine art, resulting in a passion for both the beauty and historical importance of bronze sculpture and beads.  

Janel Nordstrom – another artist at Vanna – began making jewelry in 2013, inspired by a project she undertook using household hardware pieces. Nordstrom looked beyond their functionality to see beauty and elegance or as she says, “Hardware made elegant!”  

Two women embrace beside a desk with pottery behind them.

More Than a Place for Purchases

These are just of a few of the artists and designers Irakoze is showcasing in her new space. She envisions this as more than a store – it will be a spot to hang out with friends (new and old), drop in for book signings, or meet artists and craftspeople to learn about their work and artistic practice.  

“I want this to be a space for gathering,” she says. “A space where you can be and create and a living space – a salon where people come in and gather and showcase beauty. Have a glass of wine, a cappuccino and just talk and not necessarily swipe your credit card but share your story.” 

Irakoze speaks of people ‘rehoming’ the treasures they’ll find at Vanna Curated Living. A sense of people finding the piece that is meant for them, their life, and home. “Everything has a story,” she says, “and that’s my dream.”  

Story by Julia Platt Leonard
Photos Courtesy of Vanna Curated Living

Subscribe to TABLE Magazine‘s print edition.

Your Go-To Shops for Gardening Seeds in New Mexico

By
Kylie Thomas
-
0
A person holds handfuls of seeds in their hands.

Getting itchy green fingers? Now is the time to plan your plot, whether it’s pots for your balcony or a large garden that yearns to be green. Here are some of our go-to seed sources for spring gardening.  

Places to Shop for Gardening Seeds in New Mexico

Six vases pour out various seeds across a table.
Photo Courtesy of Lineage Seeds

Lineage Seeds 

When you hold a Lineage Seeds clay pot in your hands, you’re holding a bit of history. Inside – along with seeds like Dakota Black Popcorn or Turkey Red Winter Wheat – is a scroll, rolled up, and edges burned. The scroll tells you all the basics from variety to maturity, but also something more – the lineage of the people who grew the seeds before you, putting you in a line of growers.

A dessert flower in purple grows in front of a rock.
Photo Courtesy of Plants of the Southwest

Plants of the Southwest 

Since 1976, Plants of the Southwest has offered a huge range of native plants – everything from trees to shrubs, grasses, cacti and perennials. They’re native and desert-adapted which means you’re working with the environment, not against it. It also means no or low-work gardening. In their words it’s a simple idea: trust nature.

A person holds two small green seeds.
Photo Courtesy of High Desert Seed

High Desert Seed

High altitude and desert can be a double whammy when it comes to gardening. This shop specializes in seeds that can handle the erratic temperature swings, high winds, and dry conditions that we call home. It’s all about creating resilient landscapes and what’s not to love about that?  

Row 7 Seed Company 

Ok, this one is not local or regional, but it’s too special to food lovers to leave out. By working in tandem with many of the world’s most prominent chefs to breed vegetables with exquisite flavor profiles, Row 7 has hoed a special row for themselves in the world of home gardening. From purple Beauregard Snow Peas to Badger Flame Beets, their varieties are equal in beauty and in deliciousness. New this year: Kuroda Dawn Carrots, created for optimum crunch.

Story by Julia Platt Leonard
Featured Photo Courtesy of High Desert Seed

TABLE Magazine New Mexico’s SOURCE section is created with the support of Ricky Allen and Tara Earley Real Estate Group. SOURCE is devoted to finding the best locally made ingredients and artisanal products, as well as locally available luxuries for fashion and home. Ricky and Tara join us in our support of local businesses.

Subscribe to TABLE Magazine‘s print edition.

Bolita Bean and Fennel Sausage Soup

By
Kylie Thomas
-
0
A bowl of Bolita Bean and Fennel Sausage Soup sits on a table.

Like a teenager, Spring in New Mexico is mercurial. One day it’s all sunshine and smiles and the next it’s stormy and sub-zero. This hearty sausage, bean, and rye berry soup from the folks at Los Poblanos is just the ticket for a Spring lunch or dinner. Pick up some of their house made dipping spices – a heady blend of thyme, rosemary, basil, oregano, parsley, garlic and New Mexican red chile flakes – and bolita beans, sourced through their partnership with the Southwest Grain Collaborative. Jazz it up with seasonal farmers market finds like turnips, thin spears of asparagus, or new season radishes. And while a whole head of garlic may sound like a lot – trust us, it’s just what the doctor ordered.

A green bowl of Bolita Bean and Fennel Sausage Soup sits in the back with a jar of herbs and a plate of beans in front of the soup.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of Bolita Bean and Fennel Sausage Soup sits on a table.

Bolita Bean and Fennel Sausage Soup

  • Author: Los Poblanos
Print Recipe

Description

Using local beans and herbs takes your homemade soup to new heights.

Ingredients

Scale
  • 1 qt bone broth
  • 2 qt water
  • 1 cup Los Poblanos Bolita Beans, soaked overnight in 3-4 cups water
  • 1 cup danko rye berries, soaked overnight in 3-4 cups water with the beans
  • 1 lb fennel sausage
  • 1 head garlic (about 16–20 cloves), cloves peeled and thinly sliced
  • 1 onion, diced small
  • 1 large carrot, diced small
  • 2 celery stalks, diced small
  • 1 bay leaf
  • 1 piece parmesan rind
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 tbsp Los Poblanos Classic Dipping Herbs
  • Salt and fresh cracked pepper, to taste
  • Hakuri turnips, chopped into bite-sized chunks, optional
  • Asparagus, flash grilled and cut into small pieces, optional
  • Radish, slice thinly, optional garnish

Instructions

  1. In a large pot over medium-high heat, brown and crumble the sausage until nicely caramelized.
  2. Add the carrots, onion, and celery, cooking about a minute between each addition. Stir in the garlic and cook until fragrant.
  3. Add the bay leaf, bone broth, water, parmesan rind, rosemary, dipping herbs and thyme.
  4. Drain the soaked beans and rye berries and add them to the pot.
  5. Simmer uncovered for about 2 hours, or until the beans and rye berries are tender.
  6. Season with salt and fresh cracked pepper. If using the asparagus and/or the asparagus, add them at this point. The turnips should retain some crunch. Discard the bay leaf and parmesan rind before serving.
  7. Ladle into bowls and finish with a drizzle of olive oil and a sprinkle of fresh herbs and the thinly sliced radish, if using. Serve with a thick slice of sourdough bread. It’s even better the next day as the flavors deepen.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

A close up of turnips in a soup.

Try a cocktail that also showcases local ingredients, the Viejo Nuevo, Red Chile Old Fashioned.

Recipe by Los Poblanos
Story by Julia Platt Leonard
Styling by Anna Franklin
Photography by Dave Bryce

TABLE Magazine New Mexico’s SOURCE section is created with the support of Ricky Allen and Tara Earley Real Estate Group. SOURCE finds the best locally made ingredients and artisanal products, as well as locally available luxuries for fashion and home. Ricky and Tara join us in our support of local businesses.


Subscribe to TABLE Magazine‘s print edition.

New Mexico–Style Bloody Mary

By
Anna Franklin
-
0
A bloody mary sits in a glass on a table beside New Mexico sausages on the table and veggie garnishes on the drink.

TABLE recipe developer Anna Franklin takes on the challenge of making a Bloody Mary that embodies New Mexico and highlights its fantastic providers of local ingredients. The ”juice” here is classic Bloody Mary territory, enlivened by the addition of Santa Fe School of Cooking green chiles. It’s the garnish that makes this a winning contender in the Bloody Mary sip-off you should have with friends over brunch this weekend. Beck and Bulow’s smoky Meat Sticks and garlicky Bison Jalapeño Cheddar Sausage lay down a savory flavor trail to follow. Their Basque Sheep’s Cheese, Red Hungarian Peppers, and Pickled Green Peppers complete the taste-journey.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bloody mary sits in a glass on a table beside New Mexico sausages on the table and veggie garnishes on the drink.

New Mexico–Style Bloody Mary

  • Author: Anna Franklin
Print Recipe

Description

Deck out your Bloody Mary in the most New Mexico way!

Ingredients

Scale
  • 2 oz vodka
  • 4 oz tomato juice
  • ½ oz lemon juice
  • 3 dashes worcestershire sauce
  • 4 dashes Cholula hot sauce
  • 1/2 tsp horseradish
  • 1 tbsp green chiles from Santa Fe School of Cooking
  • Seasoning: Pinch of celery salt, black pepper, and sea salt

Garnish With: 

Instructions

  1. Add all ingredients into a shaker with ice.
  2. Shake well and strain into a glass filled with fresh ice.
  3. Garnish as you desire!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Try a soup that also showcases local ingredients, Bolita Bean and Fennel Sausage Soup.

Recipe and Styling by Anna Franklin
Story by Julia Platt Leonard
Photography by Dave Bryce

TABLE Magazine New Mexico’s SOURCE section is created with the support of Ricky Allen and Tara Earley Real Estate Group. SOURCE is devoted to finding the best locally made ingredients and artisanal products, as well as locally available luxuries for fashion and home. Ricky and Tara join us in our support of local businesses.

Subscribe to TABLE Magazine‘s print edition.

Viejo Nuevo: Red Chile Old Fashioned

By
Kylie Thomas
-
0
An old fashioned cocktail on a wood mat with a dried red chile hanging off it and a jar of chiles in the background.

Mixologist extraordinaire Emily Davidson calls this cocktail, “A new take on an Old Fashioned with New Mexican, Mexican, and New Orleans influences.” Spiced with hits of red chile honey and a Chile de Árbol garnish, it leans into the Big Easy with creole bitters. A crowd pleaser at Lady Duff’s Lounge in Hotel Glorietta, it’s now one of ours too.  

A spoon pours hot honey into an old fashioned cocktail with a dried red chile hanging off the side and a jar in the back.

Why Use Taos Honey Co. Chimayo Red Chile Infused Honey?

For this cocktail recipe, Emily uses Taos Honey Co.’s Chimayo Red Chile Infused Honey. It comes in a 12 oz glass jar. Because it’s made locally by Taos beekeepers, it carries a bit of terroir and artisanal quality you won’t find elsewhere. Not only are you supporting local, the sweet and smokey flavors create complexity and add the perfect dash of spice.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An old fashioned cocktail on a wood mat with a dried red chile hanging off it and a jar of chiles in the background.

Viejo Nuevo: Red Chile Old Fashioned

  • Author: Emily Davidson
Print Recipe

Description

A little bit of spice puts a new outlook on the Old Fashioned.

Ingredients

Scale

Instructions

  1. Stir the mezcal or bourbon with the red chile honey in a rocks glass with a big ice cube.
  2. Add the dashes of creole and molé bitters and garnish with the dried chile.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Try a soup that also showcases local ingredients, Bolita Bean and Fennel Sausage Soup.

Recipe by Emily Davidson, Lady Duff’s Lounge in Hotel Glorietta
Story by Julia Platt Leonard
Styling by Anna Franklin
Photography by Dave Bryce

TABLE Magazine New Mexico’s SOURCE section is created with the support of Ricky Allen and Tara Earley Real Estate Group. SOURCE finds the best locally made ingredients and artisanal products, as well as locally available luxuries for fashion and home. Ricky and Tara join us in our support of local businesses.

Subscribe to TABLE Magazine‘s print edition.

Lemony Cauliflower with Red Chile Cilantro Pesto

By
Kylie Thomas
-
0
Cauliflower tossed with lemon slices in a green bowl with two colored olive oils above it.

Cauliflower should be your new best vegetable friend, especially this lemony red chile version. It’s chock full of antioxidants, fiber, and Vitamins C, K, and B6. If that isn’t enough, it’s a culinary chameleon – happy to take on just about any flavors you throw at it. Roasted with lots of lemon zest and finished with a drizzle of Meyer Lemon Oil from the Santa Fe Olive Oil & Balsamic Co., all it needs is our take on a pesto made with New Mexico pistachios, lots of cilantro, and a kick of red chile heat from Santa Fe Olive Oil’s Red Chile Oil. It’s made with locally grown chile and extra virgin Spanish olive oil and full of smoky, spicy flavor.  

A green bowl of cauliflower and lemon slices with two bottles of olive oil laying on the table.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A green bowl with cauliflower and various veggies beside a bottle of lemony olive oil.

Lemony Cauliflower with Red Chile Cilantro Pesto

  • Author: Julia Platt Leonard
Print Recipe

Description

Lemon and spice make everything nice!

Ingredients

Scale

For the pesto:

For the cauliflower:

Instructions

For the pesto:

  1. Zest the lemon and set aside to use when roasting the cauliflower. Juice the lemon and place the juice, cilantro, garlic, pistachios, red chile oil, and salt in the base of the small bowl of a food processor.
  2. Pulse until a rough paste is formed.
  3. Add the olive oil. The mixture should be spoonable. If it’s too thick add more olive oil. Taste and add more red chile oil if you’d like it hotter and salt, if needed.
  4. Set aside until ready to use.

For the cauliflower:

  1. Preheat the oven to 400 degrees.
  2. Remove the outer ribs from the cauliflower, discard any damaged ones and chop the remaining ones into bite-size pieces. Remove the florets from the core. Keep any small florets whole and slice the larger ones in half or quarters. Discard the core, although my dog loves to eat it.
  3. Rinse the florets and ribs and place them in an ovenproof dish that is large enough to hold them in one layer. Drizzle the regular olive oil over the vegetables, season liberally with salt and pepper, and add the finely grated lemon zest. Give it a gentle toss with your hands or tongs and place it in the preheated oven.
  4. Roast for about 30 minutes or until the cauliflower is cooked through and browned on the edges. Every ten minutes or so, give it a stir so the cauliflower cooks evenly.
  5. When the cauliflower is done, remove it from the oven. Just before serving drizzle it with the lemon olive oil, place it on a platter and top with a generous spoonfuls of the pesto. Garnish with the cilantro and pistachios and serve hot or at room temperature.
  6. Any leftover pesto can be stored in a clean glass jar, topped with olive oil, and refrigerated.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

A green bowl with cauliflower and various veggies beside a bottle of lemony olive oil.

Try a cocktail that also showcases local ingredients, the New Mexico-Style Bloody Mary.

Recipe and Story by Julia Platt Leonard
Styling by Anna Franklin
Photography by Dave Bryce

TABLE Magazine New Mexico’s SOURCE section is created with the support of Ricky Allen and Tara Earley Real Estate Group. SOURCE finds the best locally made ingredients and artisanal products, as well as locally available luxuries for fashion and home. Ricky and Tara join us in our support of local businesses.

Subscribe to TABLE Magazine‘s print edition.

123...69Page 2 of 69

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.