A twist on a classic summer beverage, the Prickly Ranch Hand includes delicious prickly pear liqueur for a dash of sweetness. It also uses local New Mexico spirits from Vara Winery and Distillery, Altar Spirits, and 505 Spirits but you can also use a distiller closer to home.
Can I Make My Own Prickly Pear Liqueur?
In case you would rather make your own liqueur for our Prickly Ranch Hand than buy off the shelf, all you need are ripe prickly pear fruits, vodka, and simple syrup. There are a few ways that you can prepare the prickly pears for the infusion. You could mash them with a fork or use your hands to gently break up the pulp. Or, you could peel the fruits and cut them into chunks in case you’re looking for a speedier route. After the fruits are prepped, simply let the vodka and prickly pears macerate for at least 24 hours. Then, you’ll strain the liquid into a jar and stir in some simple syrup for a bit of sweetness.
If you are a fan of chickpeas, you will love this lip-smacking Rhubarb Tagine with Chickpeas as a main or side dish, inspired by the blog Allison’s Allspice and made in The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau. The dates and rhubarb combine unexpectedly well, with tangy, fruity results.
What is a Tagine?
A tagine is both a slow-cooked North African stew and the conical earthenware pot in which it is traditionally prepared. These flavorful stews use a rich blend of spices like cumin, turmeric, ginger, and cinnamon. While cooking, chefs will add in sweet elements such as fruits like apricots or dates, and savory components like meat (lamb, chicken, or beef), vegetables, and olives or preserved lemons. The conical lid of the tagine pot helps to trap steam, creating a moist cooking environment that tenderizes the ingredients and allows the diverse flavors to meld beautifully over time, resulting in a deeply aromatic and comforting dish. In this case, we make up a vegetarian tagine that features fresh rhubarb and satisfying chickpeas.
A warming bowl full of rhubarb, aromatic spices, and nutritious chickpeas.
Ingredients
Scale
3 tbsp olive oil
2 medium onions, chopped
2 garlic cloves, sliced
1 tsp minced ginger
1 cinnamon stick
½ tsp cumin seeds
¼ tsp cayenne pepper
1 (14-oz) can diced tomatoes
2 (14-oz) cans chickpeas, rinsed and drained
Optional: soak 1 cup dried beans overnight and simmer for 30 minutes
¼ cup chopped dates
1 ½ cups chopped fresh or frozen rhubarb
1 ½ cups vegetable broth
Black pepper to taste
1 tbsp honey or dark brown sugar
½ cup minced fresh parsley, for garnish
Instructions
In a large saucepan, heat the oil on high heat. Add the onion, turn the heat to low, and sauté for about 8 minutes, or until the onion is translucent.
Add garlic, ginger, cinnamon stick, cumin seeds, and cayenne and stir for 1 minute.
Add the tomatoes, and continue to cook for 2 minutes.
Add the chickpeas, dates, rhubarb, broth, and black pepper. Let this simmer on low heat for 15 minutes with the lid off or until the liquid cooks down by ¾.
Stir in the honey or dark brown sugar. Garnish with parsley. Serve with couscous or with a toasted baguette.
An eclectic and stimulating season of openings and shows await at the galleries of New Mexico from Santa Fe to Albuquerque to Taos. From references to advertising and Our Lady of Guadalupe to painterly memories, autobiography, and feminism, there is much to discover and learn.
On View at New Mexico Galleries Summer 2025
Santa Fe Show Openings
Lori Swartz, Charmed: Incantations for Life, Death and Love
Embracing themes of ritual, Lori Swartz draws from Jewish mysticism, weaving phrases and symbols into her paintings as incantations. She incorporates clay from her home in Madrid to create the deep, earthy hues that define her work, while embedded pockets hold offerings that resonate with the power of these sacred inscriptions.
Award-winning children’s book author Zahra Marwan blends her Persian heritage with her experiences in New Mexico. Through dynamic, color-filled illustrations and paintings, her work evokes a calm and playful perspective on daily life, love, and nature. Her storytelling captures a sense of nostalgia and wonder, inviting viewers into her whimsical world.
Susan’s panoramic oil paintings, enveloped in color and space, bridge the gap between beauty and the unexpected. Each landscape, inspired by road signs and light, transforms the mundane into something evocative, turning everyday scenes into striking visual experiences.
VIVO Contemporary, July 16 – October 14, Opening reception: July 18, 5 – 7pm
Join nine local artists as they embark on a transformative journey through artistic storytelling. Showcasing a diverse range of mediums, this immersive experience invites viewers to explore the nine lives of each artist—revealing the depth of their discipline, the evolution of their craft, and the raw vulnerability woven into their creative paths. Through bold expression and intimate narratives, this exhibition celebrates the power of art to capture resilience, identity, and the ever-changing nature of inspiration.
Noah blends bold, contrasting colors with abstract brushstrokes, infusing floral compositions with dynamic sophistication in his show Beannacht (beannacht means blessing in Gaelic). The visible strokes add rich texture, layering pigment and play across the canvas. His expressive yet elegant approach reimagines the classic still life with depth and vibrancy.
Emelie blends fiber art with painting, weaving wool and naturally dyed cotton into delicate forms in earthy tones. Her work emphasizes texture and line, allowing the materials to shape and define the canvas. Through this interplay, she creates pieces that feel both organic and deeply tactile.
New Mexico native artist Beedallo creates rich, bold, and graphic works that draw inspiration from Southwestern and Native Western influences. Through her paintings, tapestries, and drawings, she explores themes of transformation, creating an archive of feelings and moments. Her work transforms personal and profound moments into a vibrant narrative, using color and visual storytelling as a unique form of expression.
Richard Levy Gallery, July 9–August 9, 2025, Reception Saturday, July 12, 6–8 pm
Art Courtesy of Christina Renee Rodriguez.
Mexican Radio, a series of reimagined family portraits by artist Christina Rodriguez, delves into the layered complexities of identity—woven from old family stories, personal memories, and the intertwined histories of her heritage. Drawing from both Mexican and Spanish cultures, she creates a visual language that reflects the Mexican American experience. Honoring resilience, she transfers these images onto handmade Amatl paper—an ancient Aztec paper making process with its own legacy of survival—transforming each piece into a testament to heritage and transformation.
Dive into Lee Mullican’s evolving artistic world at 203 Fine Art, where his dynamic journey unfolds. Created between 1956 and 1958, these paintings radiate fresh energy, influenced by his move to Los Angeles, John Cage’s music, and his time in São Paulo, Brazil. Mullican masterfully blends personal reflection with cosmic themes, creating a playful yet thought-provoking mix that invites viewers to explore the delicate balance between spontaneity and structure.
High on a mesa at the foot of the Sangre de Cristo mountains, the Santa Fe Opera draws over 80,000 visitors each summer to tailgate, people watch, and of course, experience stellar productions. This year’s lineup is captivating: “It’s going to be a great season, with a mix of new productions and revivals — really something for everyone,” says Board President Lynn Loacker.
Santa Fe Opera’s Summer Season 2025, June 27 – August 23
The season starts off strong with Puccini’s La Boheme. Set in 1920s Paris, “Boheme will be a real feast for the eyes,” says Costume Director Blair Gulledge. This will be the first Santa Fe Opera production of Boheme featuring a truly opulent Café Momus, complete with an eye-catching Art Deco pouf and crystal chandeliers. “It’s going to glitter,” says Properties Director Eileen Garcia. Another focal point Garcia is proud of will be a World War I ambulance, for which she and her team sourced real Model T tires from local enthusiasts.
Other highlights of the season include lesser-seen gems The Turn of the Screw and Die Walküre. Based on Henry James’ novella, Benjamin Britten’s interpretation of The Turn of the Screw will stay true to its Victorian setting in a chilling production embellished by props like an ornate grand piano and antique children’s toys. “The scenery will be stunning, and I think the costumes are perfect to create the world,” says Gulledge. “It’s ominous, overwhelming, but kind of fun and spooky in its own way if you’re a little macabre at heart.”
Eileen Garcia in the Prop Room
Making Worldwide Productions Santa Fe’s Own
Wagner’s Die Walküre is often performed as part of the full Ring Cycle, but the Santa Fe Opera will be doing it as a standalone. The director, Melly Still, “is doing a beautiful job to bring in the context of the Ring Cycle,” Properties Director Eileen Garcia says, offering the audience the contextual elements that are important to get the most out of the performance. The costuming will pay homage to strong women throughout history. “It’s going to be one of the most original Valkyries, and I’m really excited to see what Melly’s going to do with movement and light,” Garcia says.
Both Gulledge and Garcia’s jobs are hugely complex, requiring left and right-brain thinking. “We’re taking things that are really ephemeral and turning them into physical products,” Gulledge says. The costume shop executes over 600 costumes each season, while the props shop creates, purchases, manages and maintains several thousand pieces. Together they create miniature worlds, as real to performers as to audiences. Creating these illusory realities requires attention to the smallest details.
One example is Mimi in La Boheme, who supports and expresses herself artistically by creating embroidery and silk flowers. “You’re not going to have a Mimi where she’s not coughing into a handkerchief,” Gulledge jokes — so the costume shop and volunteers will hand-embroider handkerchiefs for the singer from patterns of the era. Though audiences won’t necessarily see those touches, Gulledge says, “Mimi will be able to look down and imagine that she created that, and connect with her character — it really gives life to the performance.”
Tailgating… At the Opera?
Tailgating is a treasured opera tradition, and the parking lot—which offers unparalleled views of the Sangre de Cristo and Jemez Mountains — opens three hours before a performance. Opera-goers can bring their own spreads or purchase a tailgate package at the opera. Another dining option is a preview dinner at the open-air cantina, where you can enjoy a buffet-style meal inspired by the production you’re about to see, accompanied by a brief presentation.
There are two pre-show talks prior to each opera, beginning two hours and one hour before the downbeat, where you can learn more about the historical and dramaturgical elements of the show. The ritual of attending the opera, Gulledge observes, is not dissimilar to creating a production: taking the time to dress in your finest or your favorites, enjoy a leisurely meal in a gorgeous setting, and learn more about the history of the music. “It’s a mirror to the opera itself,” Gulledge says.
Story by Annabella Farmer Photos by Gabriella Marks
It’s rare to gather three generations of artists around a table, to eat, drink and discuss the past, present, and future of the rich artistic traditions of New Mexico. And that meal might not have happened if it weren’t thanks to a circa-1840s altar screen. Julia Platt Leonard shares the story.
100 Years of History at the Spanish Colonial Art Society
The altar screen was the first acquisition made by the Spanish Colonial Art Society (SCAS) in 1928. The over seven-and-a-half-foot artwork was purchased by SCAS from the village chapel of Llano Quemado, New Mexico. Today that collection, housed in the Nuevo Mexicano Heritage Arts Museum (NMHAM) on Santa Fe’s Museum Hill, has grown to nearly 4,000 objects.
Many of the artworks date back to the 17th, 18th, and 19th centuries. Some, such as the screen’s creator, New Mexican santero José Rafael Aragón are named, but others aren’t. Many objects were made by unknown artists for family chapels, or simply to bring beauty and joy to their lives.
And while the collection is rich with historical pieces, more than half come from contemporary New Mexican makers. The Museum isn’t only an historic record of long-deceased artists, but also an important reminder that these arts are alive and well and thriving in New Mexico.
Bringing All Ages of Artists to the Table
To celebrate SCAS’s 100th anniversary, it was appropriate to look forward, as well as back by hosting a multi-generational dinner of artists. Jean Anaya Moya, her son Craig and his three children all work in straw applique. Arthur Lopez is a contemporary santero wood sculpture artist, and his wife Bernadette creates stunning silver jewelry, incorporating plants and flowers in her designs. They also work together to create wearable art that combines their two media.
Listening to the artists share their stories over dinner, it was clear that the connection to those who went before them, is very much present in the work they do today. But while materials and motifs may remain constant, each piece is different, because it bears the mark – the inspiration – of the maker. While Jean’s work is largely pictorial for example, her son Craig creates complex and intricate geometric designs.
The Spanish Colonial Art Society and Education
That spirit of individuality is one reason she relishes the opportunity to work with school children who visit the Museum. For the kids – some of whom wouldn’t think of themselves as artists – it’s an opportunity to question that assumption and think that maybe they too can create something that reflects their life and experiences. “They can see so many different examples (of work at the museum) and know that what they create is just as meaningful because there’s no one way to do it,” Jean says.
“It’s a thrill for an artist like me to be able to say, ‘Look, this is what we’re going to create today and look at how they use this one shape – like a diamond – and how many designs they created just from that one shape,’” says Jean.
Jean’s grandchildren discovered a passion for art early on, just as she did. Both she and Arthur took every art class they could as students. One wise history teacher even let Arthur skip class to work on his art. “He would tell me, ‘Just bring me a drawing when you’re done.’ And he would grade me on my drawing for a history class. So, I passed New Mexico History through drawing,” he laughs.
The Specialty of New MexicoArt
In college, Arthur turned to graphic design as a practical way to make a living. He was successful but when his father died, he felt an urge to paint and draw again. He went to Spanish Market and was inspired by what he encountered. “I saw all the three-dimensional carvings – the bultos – and I thought, ‘You know, I think I could do that.’” He found a piece of aspen and with a hunting knife and a razor blade, carved his first piece. “And for whatever reason, it just made so much sense to my mind, even more than drawing and painting.”
He immersed himself in the Spanish Colonial Art Society collections – then housed at the Museum of International Folk Art. It was there that he poured over works by past masters, figuring out how they did what they did, gaining inspiration for his own work. None of the artists are seeking to replicate the past, but rather to tell their own stories through traditional art forms – something which E. Boyd Curator and Museum Director, Jana Gottshalk, appreciates.
“These are traditional arts, and they’re all heritage arts, but they are evolving. If it’s stagnant, it can die out. And we need to encourage these traditional art forms to be seen through the lens of today.”
Impacting the Future With Art From the Past
Not only does the museum make their collections available to artists and researchers but also grants access to a library containing nearly 4,000 volumes. Work is underway to make that library an integral part of the museum and accessible to the public.
It’s all part of NMHAM’s mission to evolve with the community and to encourage future artists, like Jean’s grandchildren and the students who visit. And a recognition that these arts have always changed and reflected the artists and their age. As Jean says, “We want to preserve history and the past, but we also have to let the artists explore what’s happening in the world today and incorporate that in their artwork.”
The Artists’ Menu From Juicy Foods 505
Juicy Foods 505 created a vegan feast that celebrated the colors and flavors of summer for the Spanish Colonial Arts Society artists’ dinner. The food showed all the generosity that we’ve come to love from Chef Damian and Amy Herrara. And trust us, there was not a morsel left.
Starters
Heirloom tomato bruschetta with herbs, sun-cured olives, roasted red peppers, and hibiscus flower reduction. Zucchini and radish carpaccio with lemony almond ricotta and spicy sprouts.
Main Courses
Vegetable and bean pot pie with potato crust. Fire-roasted vegetable and potato croquettes with green chile and cilantro chimichurri. Fiesta cauliflower-stuffed acorn squash with harissa and herbed salsa. Rainbow carrot salad with crispy lentils, toasted pistachios, pickled red onions, and lime-salted dates.
Dessert
Chocolate pistachio tart with lemon thyme, raspberry sorbet.
Story by Julia Platt Leonard Photography by Tira Howard Food by Juicy Foods 505 Tableware Courtesy of Mediterránia
Shopping for your summer wardrobe or home in New Mexico can be a beautiful thing. The sun rises early and sets late. We have places to go. We have people to entertain. We’re proud to suggest some stunning and locally available options for wardrobe and home that are just right for this splendid season.
The look and feel of Mariele Ivy’s Grande Silver Helena springs from an interplay of art and environment. She hand carves its sterling silver edges to achieve an organic look and feel. Available in two weights.
The Parade mobile by Floc is hand-crafted in Kenya from 100% naturally-colored soap stone. Made of a single line of three half circles with a tear drop at the end, it begs to dangle in groups of three or more.
Indonesian designer Biyan Wanaatmadja combines vibrant patterns with delicate embellishments to captivating effect, as in this Jacquard Haraya coat in brown and gold with a metallic finish, classic A-line silhouette, and notched collar.
These handcrafted raw clay pots are made in Italy by a Danish company that’s been in business since the 1940s. Fired at high temperature, they’ll age gracefully over the years. The saucers have a waterproof finish.
This wrap dress drapes over the knee and happily pairs with pants or a skirt. It features 100% European linen and side seam pockets, raw edge linen ties, and raw edge seaming. Paired here with a sleeveless linen crop top for effortless summer dressing.
This 100% undyed, organic Kala cotton piece from Living Threads can double as a throw or a wrap on a cool summer’s evening. Kala cotton is one of the few genetically pure ‘old world’ cotton species remaining in India.
More is always more when it comes to one-of-a-kind pieces from Peyote Bird. The two magnificent rings are from the Nomad Collection. On the model’s right hand are Jock Favour Serrated Edge Cuff and Nature’s Embrace Cuff. On her left hand are Navajo silver cuffs from the 1970s-1990s. Stacked Desert Pearls and the Annie Oakley Necklace with Revival Hoop earrings complete the look.
Almost everything at Above Snake – the men’s fashion and lifestyle shop in Albuquerque’s Old Town – is small batch and limited quantities. The focus is on ‘slow fashion’ with pieces that are ethically and sustainably made by independent designers.
Newly expanded, sarabande HOME is a treasure trove of housewares, décor, gifts, and children’s items. For stylish summertime entertaining, snap up their Chilewich placemats and pair with this soft pink oval terracotta dish that is microwave, oven, and dishwasher safe. Complete the look with a handmade, brass spoon by Mulxiply.
Catch the wave with a Bolga wave basket. Traditionally, these baskets are woven from elephant grass by women of the indigenous Gurune people from Bolgatanga in Ghana. The model’s leather cuff and choker are from Evan Sugarman, the designer behind Parts of Four.
Pandora’s started as a pillow store and continues to offer a spectacular range of pillows, like this piece by Gretel Underwood. Underwood took up handweaving almost 40 years ago when she moved to Santa Fe. Her work is inspired by the southwestern landscape as well as traditional weaving of Peru, Guatemala, Bolivia, and Mexico.
The face jars of New Mexican ceramist Lisa Smith are their very own beings. No two are exactly alike. Each one, she says, reflects “the earthy inner spark of life that moves all living beings, blurring the line between human, animal and spirit.”
Let the summer sun shine with this sheer, golden yellow “twisted chiffon” shirt by Issey Miyake. Pair it with Tibi pants – a brand that epitomizes the ideal right-brain/left-brain combination with its perfect mix of functional, wearable clothing.
This late 18th to early 19th century glazed oil jar boasts a rich ochre glaze and was crafted in the village of Abiego in the province of Huesca in the Spanish Pyrenees. It’s decorated with crimped circles and stamped sun symbols – typical of the region of Aragón.
These buttery-soft, breathable goat skin work gloves from Womanswork – a woman-run family business – were designed specially to fit a woman’s hands. Add a pair of Felco pruners – used by Los Poblanos farmers – and some terracotta plant markers and you’re ready to garden.
These clever watercolor notebooks are sure to get your creative juices flowing. There are three themes – birds, gardens, or dogs – and each one includes 12 illustrations with step-by-step instructions and how to create your own work of art. A watercolor paint set and a small hand and flower milagro provide further inspiration.
The Salt Grass Rio bracelet features a hand-formed band of recycled sterling silver that undulates around your wrist. Smartly accented by a bead made from cast sage and featuring a springy, self-connecting latch. Check out the rest of Rio En Medio collection in person at Vladem or online.
Eye catching garnet beads are accented with 18 karat gold beads and 22 karat gold diamond rondelles in this stunning necklace. It pairs beautifully with the honeyed glow of a long strand of graduated Ethiopian opals, punctuated perfectly with 22 karat gold rondelles.
Uber-garnishing Bloody Marys like our Garden-Fresh Caprese version has been all the rage for years now. It’s fun and festive, and tasty, too. It’s particularly fitting to put a little effort into festooning the quintessential brunch cocktail when you’re starting with your own tomato juice from the season’s best fruits. Clearly, it’s just so much better whenever it is made from scratch. For this version’s best-dressed look, we take inspiration from the classic Italian Caprese salad. This recipe whisks you away with rich tomato as well as savory and acidic garnishes in this recipe.
Garnish your Garden-Fresh Caprese Bloody Mary with Gusto
Get your cocktail skewers on deck! Make the drink light and a little cheesy with mini mozzarella balls. Make it colorful with tiny cherry tomatoes in contrasting colors. Herb it up with sprigs of fresh basil, rosemary or thyme. Emphasize the drink’s salty, savory appeal with accordion-folded prosciutto slices, green olives, pepperoncini, caper berries, radicchio spears, or celery stalks. You could also boost this brunch bevy’s citrus profile with lemon wedges and lemon zest, or lime wedges and lime zest.
Upgrade your Bloody Mary with a variety of garden-fresh produce.
Ingredients
Scale
4 medium red-ripe tomatoes, stem and any white core removed
2 large basil leaves
Kosher salt and freshly milled black pepper to taste
¼ teaspoon grated horseradish or more to taste
Pinch or 2 of cayenne pepper, or dash or two of tabasco or other hot pepper sauce
Chilled vodka
Garnish options:
Bocconcini mozzarella balls
Small tomatoes of differing colors
Basil leaves
Rosemary sprigs
Accordion-folded prosciutto slices
Green olives
Pepperoncini
Caper berries
Lemon wedges
Lemon zest
Lime wedges
Lime zest
Radicchio spears
Celery stalks
Instructions
Place the tomatoes in a blender with ¼ cup cold water and blend until smooth, with tiny bits of skin suspended in liquid. Add seasonings to taste and blend again. Add a bit more water if too thick to pour easily, and blend again.
Pour a good shot of vodka into 2 tall glasses, with ice if you wish, and top off each glass with the tomato juice.
Garnish with exuberance. Festoon long bamboo skewers or cocktail picks with some combo of the garnish options.
Recipe by Cheryl Alters Jamison Styling by Julia Platt Leonard Photography by Tira Howard
Tomato pie, a Southern summer staple, is usually made in a pie shell. That base is then filled with a layer of tomatoes buried under a topping of mayonnaise and cheese. Here, we mix it up a bit! We use a thinner flakier puff pastry for the base. From there, the recipe is more familiar. First comes the mayo and cheese mixture, and then the star ingredient: tomatoes in several beautiful shapes and colors. You will want the highest quality vine-ripened tomatoes for this, from a farm stand, farmers market, or your own.
The Best Tomato Pie?
When musician Stephen Sills told us to “love the one you’re with,” he probably wasn’t talking about summer pomodori or a pie made from them. But perhaps he should have been! We think the best summer tomato is the one in front of you, perfectly ripe and ready to slice and bake into a lovely pastry. And the best pie, combining a wonderful, buttery crust topped with cheese and tomato, and dashes of pepper and sprigs of thyme, is a treat that will linger in your memory well into the chillier seasons. Yum!
A savory tomato pie is just what you need at your summer picnic.
Ingredients
Scale
2 lb tomatoes of various colors, sizes, and shapes
1 sheet store-bought puff pastry, preferably an all-butter version such as DuFour
4 oz (about 1 cup) grated mild cheddar cheese
½ cup plus 2 tbsp mayonnaise
2 tsp Dijon mustard
Flaky salt and coarse-ground black pepper
Fresh thyme leaves or sprigs
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Slice tomatoes a little under ½ inch in thickness. Transfer slices to a couple of layers of paper towels to drain.
Roll out the puff pastry sheet on a floured surface into a rectangle about 8 X 11 inches. Transfer the pastry to the baking sheet. Turn up each side of the rectangle by about ½-inch to make a raised edge for the pie. Using a fork, dock (poke holes in it) the pastry every inch or so, which will help the pastry stay flat in its initial baking.
Par-bake the pastry for 12 to 14 minutes until it has begun to color and rise a bit.
While the pastry par-bakes, mix together in a medium bowl the cheese, mayonnaise, and mustard.
Remove the pastry crust from the oven. Spoon the cheese-mayonnaise mixture over it, smoothing it evenly. Top with as many tomato slices as will fit, arranged in a pattern that pleases you.
Return the pie to the oven and continue baking 15 to 20 minutes, until pastry crust is nicely browned and crisp. Slide the pie off the baking sheet and onto a baking rack to cool briefly. Serve warm or at room temperature, cut into squares or wedges.
Story by Cheryl Alters Jamison Styling by Julia Platt Leonard Photography by Tira Howard
Fine fat orbs of heirloom tomatoes are perfect for this baked dish. Hollowed out and then stuffed, they look especially jaunty with their jack-o-lantern style lids popping open. We stuff these orange, red, and yellow beauties with a Mexican-inspired mix of rice and fideos (vermicelli), and other lively flavorings.
What is Vermicelli in Our Baked Tomatoes’ Filling?
Beyond being simply a thin pasta, the inclusion of vermicelli (known as fideos once chopped and toasted) in our Baked Tomatoes filling plays a role in creating that traditional Mexican-inspired texture and flavor. We toast these very fine strands of pasta before adding them to the rest of the stuffing ingredients. This toasting step is key to getting the fullest flavor out of this recipe. It gives the fideos a slightly nutty undertone and helps them retain a crunchy bite rather than becoming mushy when they absorb the cooking liquids. The distinct texture and flavor of fideos makes this recipes more delicious than versions which use rice alone. It’s a clever way to add body and depth to the overall Mexican-inspired mixture inside these Baked Tomatoes.
Baked potatoes? Nah, we’ll take Baked Tomatoes instead!
Ingredients
Scale
2 tbsp unsalted butter
6 oz bulk Mexican chorizo
1 cup uncooked rice
½ cup crumbled vermicelli or fideos
1 medium onion, minced
1 large celery stalk, minced
1 garlic clove, minced
2½ cups chicken stock
1 tsp table salt, or more to taste
6 medium to large slicing tomatoes, 12 to 16 oz each
4 oz (about 1 cup) grated monterey jack or asadero cheese
1 heaping tbsp fresh cilantro
Handful of small tomatoes in contrasting colors, optional
Instructions
Preheat the oven to 350 degrees.
Warm the butter and chorizo in a large heavy saucepan over medium heat and cook until chorizo is browned.
Add the rice and vermicelli and sauté several minutes, until the rice is translucent and the vermicelli light brown.
Add the onion, celery, and garlic and continue heating for a couple of minutes, scraping up from the bottom, until the vegetables begin to soften.
Pour in the stock and sprinkle in the salt. Cover the pan, reduce the heat to a low simmer, and cook until the liquid is absorbed and the rice and vermicelli are tender, about 18 minutes. Let the mixture sit covered at room temperature for 10 to 30 minutes.
Meanwhile, carefully slice off a “lid” of each tomato, by making a crosswise cut just above its shoulder. Reserve the tops. With a paring knife (or grapefruit knife) and teaspoon, cut and spoon out the flesh and seeds of each tomato, jack-o-lantern style. Discard the cores and seeds with any gel clinging to them.
Chop the spooned-out tomato flesh and stir it, the cheese, and the cilantro into the rice and vermicelli mixture.
Sprinkle the inside of each tomato with more salt.
Pour a thin film of olive oil into a cast-iron skillet or heavy baking dish. Fill each tomato with the rice and vermicelli mixture, mounding a bit of the mixture at the top, and place them in the skillet. (You will likely have more filling than you need. It makes a great side dish on its own, too.) Top each tomato with its lid. Arrange small tomatoes in spaces between the stuffed tomatoes. Pour a bit of olive oil over each tomato.
Bake the tomatoes for about 30 minutes, until tender and lightly colored. Spoon out and serve with some of the juices from the skillet.
Story by Cheryl Alters Jamison Styling by Julia Platt Leonard Photography by Tira Howard
Few things are more refreshing on a hot summer night than Gazpacho, Spain’s brilliant and summery cold soup. You don’t have to heat a thing. All that’s required is a quick blitz in the blender with some crimson tomatoes and a few supporting players. Then, after a couple of hours of flavor-blending alchemy in the fridge, dinner is ready.
Where Does Gazpacho Come From?
In the hot, steaming summers of Spain, Gazpacho blooms in popularity as a way to cool off and enjoy soup without the hassle of heating it up first. Originally though, some of the first Gazpacho was made in its simplest tomato form during the Al-Andalus period. Its evolution took a long time since most of the ingredients are not native to Spain, including New World tomatoes, but after the “discovery” of the Americas, new types of produce opened avenues for experimentation. Andalusian Gazpacho is the type that most think of when they order this cold soup. It’s actually very similar to our Gazpacho recipe, which you’ll find below.
When you serve up this summery soup, think about setting the table with a loaf of fresh, locally-baked French baguette or olive-oil-rich Italian pane caserecchio, and a hunk of fresh cheese. The bread is perfect for dipping. Top the bread with a bit of cheese for an especially decadent sop!
You might also put a bottle of crisp rosé on the table, or a chilled red.
Cool down on those hot summer days with a Gazpacho that uses farm-fresh produce.
Ingredients
Scale
3 lb ripe red tomatoes, preferably Roma or Italian plum
1 large cucumber, peeled and seeded, ¾ chunked and ¼ diced or sliced
1 medium red onion, chunked
½-inch-thick slice baguette or other white bread, crust removed
2 tbsp extra-virgin olive oil
1½ tbsp sherry vinegar
2 garlic cloves
1½ tsp kosher salt
Splash of tabasco or other hot pepper sauce
Garnish options: Diced or sliced cucumber, Padrón peppers, tiny tomatoes of various colors, diced yellow bell pepper or green bell pepper, green olives, or Marcona almonds.
Instructions
Cut the tomatoes in half and squeeze out their seeds and watery liquid.
Toss the tomatoes in a blender and puree them.
Add the chunked portions of the cucumber, and the onion, bread, oil, vinegar, garlic, salt, and tabasco, and puree again. If the mixture is not pureeing easily, add a tablespoon or 2 of water as necessary to get a soupy mixture with some body to it.
Refrigerate the soup for at least 2 hours and up to overnight.
Ladle the cold soup into bowls or glasses. Garnish as you wish, and serve.
Story by Cheryl Alters Jamison Styling by Julia Platt Leonard Photography by Tira Howard
