The Land is a Muse at this Santa Fe Resort

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July 28, 2023

Four Seasons Resort Rancho Encantado from far away, nestled in the hills.

TABLE contributor Ungelbah Davila contemplates the beauty of New Mexico and the necessity of self-care during a staycation at the Four Seasons Resort Rancho Encantado in Santa Fe.

The real gem of the Four Seasons Resort Rancho Encantado isn’t the luxury suites or the peaceful little casitas, but the way it has all been designed to bring the loveliness of the landscape to your front door.

Even as a lifer here, I never get used to the wonder of Northern New Mexico. There isn’t a bad season to enjoy the taupe and emerald-speckled sides of her rolling hills. You never get too old to be dazzled by her sky. And rarely is it too hot or too cold to sit outside and let the high desert air tease you with a soft, piney breeze.

The indoors meet the outdoors at this Santa Fe resort.

This Land is a Muse

In Santa Fe, a city known for its art, the land is a muse, and what better time to visit the muse than when you are seeking to escape the world of reason. Tucked into the foothills of the Sangre de Cristo Mountains, the Four Seasons Resort Rancho Encantado is a place to reconnect with yourself.

After an exceptionally difficult few months, I immediately felt my breath grow deeper and slower the deeper and slower I drove the winding road to the Four Seasons. Chamisa and piñon welcomed me before I saw the first human, and those moments of solitude began to prepare me for the welcoming embrace of the property.

You never get too old to be dazzled by her sky.

As a working wife and mother of a two-year-old, me-time consists of getting a proper breakfast and remembering to drink enough water. Even when I’m not worrying, I’m closet worrying, so a staycation of this magnitude, for me, required exactly two glasses of wine, a couple of divine tacos, and a friendly chat with the friendly bartender to get me acclimated.

The Silence of the Lands

The first thing that struck me was the silence, or rather, the space to silence my mind and fall into the moment. With a childlike peace, I became aware that the adults around me had everything under control, and I could simply be.

My adventure guide Deena Joseph arrived on time but easily fell into my pace, effortlessly guiding me out of the lobby and into her adventure-mobile with the precision of Mary Poppins. I had a vague awareness that my last taco must have put us at least 10 minutes behind schedule, but she never let on.

It went like this for the rest of the afternoon as we embarked on our Boots and Bubbles adventure, consisting of my two favorite things: cowboy boots and wine. Fashion designer Wendy Lane Henry opened the first Back At The Ranch custom cowboy boot store in 1990 when she moved out West and realized the world desperately needed boots designed by and for women. Today she’s “outfooted” everyone from Tom Ford to Reba McEntire.

From wine tastings to spa treatments and lounging by the pool, there are numerous ways to enjoy your time at the Four Seasons Resort Rancho Encantado.

Fine Wine

The sun got lazy over the plaza as we meandered her nonsensical streets to a flight of still and sparkling wine at Gruet Winery’s Santa Fe Tasting Room. If your ideal day isn’t complete without rosé, Gruet’s selection will leave you more than satisfied. But their Cab Franc, Reserve Pinot Noir, and Chardonnay are classics done right for the still wine enthusiasts among us.

With a lovely selection of brut and blanc in my belly, I made my way to dinner at Terra at Four Seasons Rancho Encantado where Executive Chef Jose Fernandez has created a menu full of delicious Spanish influences and Southwestern flair. I enjoyed the Shrimp “Gambas” Al Ajilla and Spanish Octopus a la Plancha, followed by paella.

Morning brought my favorite experience of all with a rose quartz facial that was to die for. It felt as if Lisa Ray’s treatment went beyond the skin and deep into layers of blocked energy that, using rose quartz, she was able to release in the most gentle, loving way. I left feeling not just restored and beautified, but deeply nurtured. I later told my friend that her facial treatment, which also included a massage of my arms, legs and neck, felt like a big warm hug from a goddess.

The lesson I took home? With all the plates we keep spinning in our lives, self-care is necessary to stay strong and grounded in our power. Being in nature, forgetting about time, and letting someone else take the wheel lets us get back to our best selves.

Story by Ungelbah Davila

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Gambas al Ajillo (Garlic Shrimp)

By

Gabe Gomez

-

July 28, 2023

0

Gambas al Ajillo, aka Garlic Shrimp, in a deep black dish. — Gambas al Ajillo will anchor your tapas repertoire.

Small plates may be all the current sharable rage, but they have a long and rich history across the pond in bars, eateries, and otherwise causal digs, meant to compliment the peckish day drinker. Gambas al Ajillo is a classic Spanish tapas dish of the hot variety and ubiquitous as Patatas Bravas. Compliment with artisanal bread to soak up the goodness and a crispy Albariño to round the profiles into perfect bites.

Gambas Al Ajillo (Garlic Shrimp)

Ingredients

2 pounds large fresh shrimp with tails in shells
8 cloves of garlic, minced
1/3 cup of Spanish sherry
1 cup extra virgin olive oil
1 dried chile guajillo, chopped
1 large bunch of parsley, minced
1 large lemon, juice and zest
Kosher salt

Directions

Peel and de-vain shrimp, set aside.
Add shells to a pan with olive oil, half the garlic, sherry, chile guajillo, lemon juice, and zest.
Over low heat, cover and occasionally stir for 10 minutes
Add the remaining oil and garlic to a fresh pan on medium-low heat. After two minutes, strain the shrimp stock into the pan and stir
Add shrimp and cook until the shrimp turns light pink. Add parsley. Remove from heat. Do not overcook shrimp. Serve immediately.

Recipe by Gabe Gomez / Photography by Pim Myten

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Magical Zucchini Pasta Sauce

By

Gabe Gomez

-

July 25, 2023

0

a bowl of tortellini pasta with Zucchini Pasta Sauce

What makes this pasta sauce recipe magic? Shazaam: the complaints about vegetables will disappear when this zucchini pasta sauce hits the dinner table. It’s a great way to hide the fact that you’re serving something healthy with the delicious carb-y goodness of chunky pasta. And zucchini is an extremely versatile vegetable that has more texture than most other veggies, so it’s a great “hidden veggie” started to get picky eaters to learn vegetables can be good.

Tips for Cooking Pasta with Zucchini

Zucchini can release water and become mushy if overcooked, so be mindful of the cooking time. Ideally, you want it to remain tender and slightly crisp. While it’s sautéing, you can also add some extra spices like crushed red pepper, black pepper, or paprika, if you want to add more flavor to the dish as you go. When you’re cooking the pasta, you want it to turn out al dente to get the best combination of the pasta and the zucchini mixture. So, start boiling the pasta just before you begin cooking the zucchini, so everything is ready at the same time. (And then cleaning up is as easy as cooking!)

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Magical Zucchini Pasta Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Selena Orkwis
Yield: Serves 8

Print Recipe

Description

All your vegetable woes just disappear!

Ingredients

Scale

1 medium zucchini, quartered lengthwise and sliced into ½-inch pieces
1 medium yellow onion, diced
2 cloves garlic, sliced
2 tbsp extra-virgin olive oil
1 lb penne or other short, chunky pasta
½ tsp salt
½ lemon, zest and juice
12 large basil leaves
1 tsp capers
1 medium zucchini, quartered

Cook Mode

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Instructions

Sauté zucchini, onion, and garlic in olive oil on medium heat for 20 minutes, until very soft but not browned.
Cook pasta in boiling salted water until al dente.
Puree zucchini mixture in a blender, adding lemon, basil, capers and ½ cup pasta cooking water.
Serve in bowls topped with toasted, salted pistachios. Enjoy your magical zucchini pasta sauce!

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Recipe and Styling by Selena Orkwis
Photography by Laura Petrilla

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Shawarma Chicken Kabobs

By

Gabe Gomez

-

July 25, 2023

0

An aerial view of Shawarma Chicken Kabobs on a yellow plat surrounded by flowers. kabob recipe

Summer grilling season would not be complete without trying a kabob recipe. This carefree recipe for Shawarma Chicken Kabobs marinates chicken in aromatic spices like clove, coriander, cumin, and cardamom, along with lemon, salt and pepper, and olive oil. Skewer it up with some fresh veggies and you will be very happy with the crowd-pleasing results.

What is Shawarma?

The word “shawarma” comes from the Turkish word çevirme, which means “turning.” It’s thin slices of meat on a rotating vertical spit, covered in a mouthwatering array of spices. This Shawarma Chicken Kabobs recipe is, by some standards, not technically a shawarma, since we didn’t make it on a vertical spit. However, it’s shawarma style due to the spices we used in this kabob recipe. The combination of coriander, cumin, paprika, and garlic are typical to what meat marinates in for shawarma.

Print

Shawarma Chicken Kabobs

Author: Anna Franklin

Print Recipe

Description

Kabobs allow you to get a little taste of everything!

Ingredients

Scale

1 large garlic clove, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper
2 tsp smoked paprika
2 tsp salt and black pepper
2 tbsp lemon juice
3 tbsp olive oil
4–6 boneless skinless chicken thighs, cut into 1-inch cubes
1 zucchini, cut into 1-inch pieces
1 cup cherry tomatoes
1 red onion, cut into 1-inch pieces
1 turnip, cut into 1-inch pieces

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, add together all the spices, lemon juice, and olive oil. Whisk together to form a marinade.
Add chicken thigh cubes and toss together until coated. Let marinate or at least 1 hour or preferably overnight.
Arrange chicken and veggies on skewers and grill over high heat until everything is slightly charred and the chicken reaches an internal temperature of 165 degrees.

Recipes and Styling by Anna Franklin
Photography by Laura Petrilla and Dave Bryce

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Classic Negroni

By

Gabe Gomez

-

July 25, 2023

0

Two Negronis sit in rocks glasses garnished with orange peel. Classic Negroni Recipe

The classic Negroni is a favorite among cocktail enthusiasts, and for good reason. With its perfect blend of bitter and sweet flavors, the Negroni is a timeless drink to enjoy any time of year — whether you’re looking for a sophisticated cocktail to serve at a dinner party or just want to unwind after a long day at work.

Why Does a Negroni Get an Orange Peel Garnish?

While the peel of an orange may seem like a garnish you could leave off, it actually adds more depth and an additional taste to your negroni experience. Once you express the orange peel (twist it to expel oils) it adds a fragrant aroma over top of your beverage. This slight citrus undertone is one of the most important parts of a traditional version of a negroni. Not to mention, it also adds a pop of color.

If you enjoyed learning how to craft a classic Negroni, check out our other classic cocktail recipes.

Recipe by Anna Franklin
Photography by Dave Bryce

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Pineapple Habanero Margarita

By

Gabe Gomez

-

July 25, 2023

0

When Andrea Duran, wizard of mixology at the lively and delicious La Paloma restaurant, offered us this Pineapple Habanero Margarita, we just had to share it. Our plan is to pick a shady spot some overheated afternoon, make a batch of this drink, and put our feet up for a minute. Enjoy!

How to Make the Habanero Simple Syrup

First, coarsely chop four Habanero peppers. Then, combine the peppers in a saucepan with one cup water and one cup sugar. Stir until the sugar is dissolved. When the mixture starts to bubble, turn the heat off and let it sit to return it to room temperature. Finally, strain the liquid into a jar with a lid. You can store this syrup in the refrigerator for up to a month.

Recipe by Andrea Duran
Styling by Justin Matase
Photography by Tira Howard

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Chorizo Scotch Eggs with Chimichurri

By

Gabe Gomez

-

July 25, 2023

0

Chorizo Scotch Eggs with Chimichurri sits on a white plate surrounded by greenery.

The term “scotching” refers to the finely chopped meat wrapping boiled eggs before being breaded and fried. In this case, Mexican chorizo is used for swaddling the eggs to phenomenal results. Impress yourself and your friends with this fun and straightforward chorizo eggs with chimichurri recipe, influenced by Latin cuisine. You can also use an air fryer for this, if you’re a fan of that particular craze.

Tips for Making Scotch Chorizo Eggs

The meaty, crunchy coating on the outside of the scotch egg is what makes it a unique dish. For anyone who doesn’t like the texture of a hard-boiled egg, the scotch egg is a good workaround. But making them well is a science. You do not want too-thick of a chorizo sausage wrapping. It’s hard to cook the sausage properly if there’s too much of it!

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Chorizo Scotch Eggs with Chimichurri

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Anna Franklin

Print Recipe

Description

A new way to enjoy eggs.

Ingredients

Scale

For the egg:

1/4 lb raw chorizo
6 hard-boiled eggs, peeled
2 eggs, lightly beaten
2 cups panko breadcrumbs

For the chimichurri:

1 cup parsley, chopped
1/2 shallot, minced
2 cloves garlic, minced
1 tsp red pepper flakes
1 tsp dried oregano
1/2 cup extra virgin olive oil
1 tbsp red wine vinegar
Salt and pepper, to taste
1 qt canola oil for frying

Cook Mode

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Instructions

Divide chorizo into 6 even portions. Take each piece and press it into a thin patty.
Place an egg in the center of each patty and gently wrap the chorizo around the egg until it is evenly coated and looks like a large meatball.
Place chorizo-wrapped eggs in the freezer for 20 minutes just until the outside is cold. This will make them easier to bread.
While eggs are chilling, place all chimichurri ingredients into a food processor and blend until everything is finely chopped and a sauce begins to form. Set aside for dipping.
Take 2 eggs and lightly beat them in a bowl. Place panko in a shallow bowl for breading. Dip each egg into the egg wash, then into the panko, and coat evenly.
Deep-fry each egg at 350 degrees for about 5 minutes or until the chorizo is cooked.
Remove from the fryer and place on a paper towel to absorb excess oil. Sprinkle with salt and serve with chimichurri.

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