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Cacao Cordial

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Photography by Anna de Leeuw. Food styling and recipe by Ingmar Niezen. Prop styling by Marian Flint.

TABLE Magazine’s Dutch correspondent, Marian Flint, brings us a story of Old World chocolate. The Netherlands is famous for its skill with this most seductive of sweets. Put in on your travel list…for next year? Meanwhile, try a delicious Cacao Cordial as the base of a holiday cocktail.

Just north of Amsterdam, near the Zaan River in Zaandijk, a bustling cacao industry took root in the first half of the 19thcentury.  The windmills in Zaandijk were used to grind the cacao beans.

A large amount of the world’s cacao beans is still processed in this region. Amsterdam is the worlds’ biggest transshipment port for cacao beans. Zaandijk attracts visitors from around the globe. Everyone always remarks about the aroma of chocolate in the air.

That’s why ‘Smells Like Chocolate’ is the name of Ingmar and Kinito’s shop. Here you can find craft chocolates from specialty producers from around the world. They recently visited cacao plantations in Kinito’s native country of Angola, and made chocolate with cocoa beans of Cabinda, which have a unique and delicious flavor. Their goal is to bring this unknown cacao origin to the market. They would like to share some of their recipes and would love to welcome you at Smells Like Chocolate when travel opens up again.

Cacao Cordial

 Yields 1 quart

5 oz cacao beans

1 orange

1-inch ginger piece, peeled

A clean muslin cloth

For the syrup:

1 pint of water

5 oz sugar

3 tsp of citric acid*

Spread the beans on a baking tray. Set the oven to 360 degrees and roast the beans for about 25 minutes. Allow them to cool and crush with a rolling pin. Scoop crushed beans into a large non-corrosive container (glass or plastic).

Scrub the orange and pare off the peel. Peel the ginger and grate. Add the orange peel and ginger to the cacao beans and cover with 1 quart of water. Cover and leave to steep for 24 hours. Strain the mixture the following day using a muslin cloth.

Meanwhile make the sugar syrup. Pour the water into a large saucepan and add the sugar. Heat gently until the sugar dissolves. Bring to a boil and boil for about 10 minutes. Remove from the heat and allow cooling to room temperature.

Stir in the citric acid (or lemon juice) and mix the cacao extract and syrup in equal parts. Stir well and pour into clean bottles that have a screw cap. Preheat the oven to 200 degrees. Place the bottles in the oven and heat thoroughly for 20 minutes. Remove from heat allow to cool for about 15 minutes and then screw on the bottle caps.

Unopened, the syrup will keep for at least 6 months. Store in the fridge after opening. Serve over ice with soda water or add a dash to your gin and tonic.

*Note: Citric acid occurs naturally in lemon juice. It adds tartness to the cordial and acts as a natural preservative. The quantity mentioned above can be substituted with 1 cup of lemon juice.

Sunday Bolognese

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Restart your week with a Sunday Bolognese

Sundays are best spent with loved ones, cherishing quality time and indulging in meals that may require some extra effort to prepare. This Bolognese recipe for Sunday dinner will remind you that despite the abundance of modern kitchen gadgets and appliances, nothing can replace the satisfaction of tending to a pot of simmering Sunday gravy. It’s a simple pleasure that money can’t buy and a great way to appreciate the traditional slow-cooking methods passed down through generations.

SUNDAY BOLOGNESE

Ingredients

2 tbsp EVOO
1 large carrot, chopped
2 celery stalks, chopped
1 medium onion, chopped
1 lb ground beef
1 lb ground pork
1/2 cup Sangiovese Wine
2 tbsp tomato paste
2 cups canned plum tomatoes
1/2 cup whole milk cup
Pinch of Salt to taste
Pinch of pepper to taste
2 bay leaves
1½ pounds dry pasta

Directions
In a dutch oven over medium-high heat, add oil and onions. Cook for five minutes, then add carrots and celery. Cook until tender. Move the vegetables to the side of the dutch oven. Add the tomato paste to a cleared section of the dutch oven and cook the paste for one minute. Integrate the vegetables when the tomato paste changes consistency and darkens the color.

Add ground beef and add pork to the vegetables. Add a pinch of salt and pepper. Cook until meat is brown and well incorporated with vegetables-five to seven minutes.

Add wine to the meat and vegetable mixture. Deglaze the bottom of the dutch oven, stir, and let simmer uncovered for two minutes.

Add canned tomatoes, and stir gently to incorporate all ingredients. Gently add milk after two minutes, stir, and incorporate all ingredients. Add bay leaf. Pinch of salt to preference. Cover the dutch oven, lower the temperature, and cook for two hours. Stir occasionally

Boil the pasta to an al dente finish. Toss and incorporate with plenty of sauce until well coated. Add a small amount of starchy pasta water. Serve on a family-style platter with freshly grated parmesan on the side.

Recipe by Gabe Gomez / Photography by Emanuel Ekstrom

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

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Gambas al Ajillo (Garlic Shrimp)

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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. This classic Spanish tapas dish is 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

  • I 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

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Roasted Salmon with Sautéed Spinach and Zucchini & Dill Relish

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Roasted salmon is excellent for a romantic night at home.

There is no definitive answer for what makes for a perfect romantic dinner. Beyond the company, the atmosphere, and the intent to enjoy the evening with someone you love, there are truly no boundaries. Still, we recommend the fish, succinctly the salmon, which you can roast and dress up for any occasion with little effort. This recipe will make you feel confident in the kitchen, and there is nothing sexier than that!

ROASTED SALMON WITH SAUTÉED SPINACH AND ZUCCHINI & DILL RELISH

Roasted Salmon
Ingredients
4 Salmon filets
I Large lemon
1 Tbs extra virgin olive oil
Pinch of Salt
Pinch of Pepper

Directions
Preheat oven to 425 degrees
Prepare filets with oil, salt, pepper, and lemon juice
Wrap in aluminum foil and place on a baking sheet
Bake for 20 minutes. Remove from oven and rest for five minutes.

Sauteed Spinach
Ingredients
1 Lbs fresh spinach
2 tablespoons extra virgin olive oil
3 garlic cloves, chopped
Pinch of Salt
Pinch of Pepper

Directions
On medium-high heat, add oil and garlic to the pan, sautee for two minutes, and add spinach with a dash of salt and pepper.  Cook for another two minutes. Cover the pan and shut off the heat.

Zucchini & Dill Relish
Ingredients
1 large zucchini, diced
2 Roma tomatoes, seeded and diced
1/4 cup of fresh dill, chopped
1 tbs extra-virgin olive oil
1 large lemon, zest, and juice
Pinch of salt

Directions
Dice the zucchini—sautee over low heat with olive oil and a dash of salt for five minutes.
Remove from heat. In a small bowl add zucchini, tomatoes, dill, lemon zest, and juice. Add salt to taste.

Assemble with sauteed spinach first, salmon filet, then zucchini relish. Serve with mashed potatoes or quinoa with a preferred sauce.

Recipe by Gabe Gomez / Photography by Casey Lee

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde

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Delicious steak tacos for the win

Flank steak is an incredibly versatile cut of beef. We enjoy it grilled on a BBQ with a little salt and pepper to a perfect medium rare. Pair it with a fresh salsa verde and your choice of corn or flour tortilla, and weekday taco night just moved over to Sunday dinner.

GRILLED FLANK STEAK TACOS WITH SALSA VERDE

Tomatillo Salsa Ingredients
2 lbs tomatillos
1 large white onion
4 serrano chiles
4 cloves garlic
1 small bunch of cilantro
2 tbsps olive oil
1 lime
Pinch of cumin
Pinch of salt

Instructions for the Salsa

  • Preheat oven to 450 degrees

  • Remove the tomatillos from the husk and rinse

  • Cut the onion into large rings

  • Rinse serrano chiles, remove the stems

  • Roast garlic inside its husk

  • Add ingredients to bowl with oil, salt, and cumin. Mix well and place on a baking sheet

  • Roast the vegetables for 15 minutes. Remove from the oven and cool

  • In a blender, add roasted vegetables, cilantro, and lime; squeeze garlic from the husk and add to the blender.

  • Blend for 10 seconds

  • Add the salt to taste

Flank Steak
2 lbs flank steak
2 tbsps olive oil
Pinch Kosher salt
Freshly Ground Black Pepper

Instructions for the steak

  • Remove steak refrigerator; set on the counter for 30-40 minutes before grilling
    Rub the steak with oil and season with salt and pepper.

  • Set your gas grill on high to sear marks on the steak; lower the temperature and cook to the desired temperature (medium rare is encouraged).

  • If using a charcoal grill, move the steak away from direct heat once seared and cook to temperature in indirect heat.

  • Remove steak when done and let it rest for 15 minutes

  • Warm flour or corn tortillas on the grill. Cut steak, add salsa, and enjoy.

Recipe by Gabe Gomez / Photograhy by Christine Siracusa

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Five New Mexico Restaurants Make James Beard Semi-Finalists List

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The pre-shift “family meal” at The Love Apple - Photo by Doug Merriam for TABLE Magazine

WHAT HAPPENED TO THE JAMES BEARD AWARDS

The pandemic brought not only the restaurant industry to a halt in 2020: it took the James Beard Awards with it. In August of 2020 an announcement was made that awards wouldn’t be given out. As nominees removed themselves from consideration, the organization committed to overhauling the process for 2021. But 2021 also brought a year without James Beard Awards nominees as the need to address inequity, systematic bias, and promotion of toxic behaviors continued to weigh on the organization. See the complete coverage of the allegations by Eater here.

2022 featured the reimagined James Beard Awards with revamped categories focused on greater inclusivity and validity, with a more varied and diverse set of finalists. Regional category lines were redrawn, with states like California and New York state receiving their own territories to open the field to chefs in less populated areas. Among other changes, age restrictions were lifted, and Best Chef was renamed Emerging Chef. The complete overhaul can be reviewed here.

2022 JAMES BEARD AWARD FINALISTS

The systematic transformation seems to have worked as new restaurants with more diverse chefs and cuisines made the list in 2022. Santa Fe’s much-admired Chef Fernando Olea of Sazón took the prize for Best Chef in the Southwest region in 2022. Chef Martín of Restaurant Martín in Santa Fe and the Salazar Brothers of La Guelaguetza in Albuquerque were semi-finalists in the same regional category.

Santa Fe’s Zacatlán received a semi-finalist nod for best restaurant nationwide. Nobu Mizushima and Yuko Kawashiwo of Albuquerque’s Ihatov Bread and Coffee were semi-finalists in the Outstanding Baker category.

Chef David Sellers in his kitchen at Horno on Santa Fe’s Marcy Street | Photo by Tira Howard for TABLE Magazine

2023 JAMES BEARD AWARD SEMI-FINALISTS

2023 brings a new list of Semi Finalists, featuring five from New Mexico. Chef David Sellers of Horno was named in the Best Chef category, as were Andrea Meyer of The Love Apple in Taos; Basit Gauba of Tikka Spice in Albuquerque; Chef Berenice and Luis Medina of Santa Fe food truck El Chile Toreado; and Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation.

If you would like to follow along, nominees will be announced March 29th followed by an awards ceremony on June 5th in Chicago. In the meantime, we suggest you make a round of tastings to check out the nominees’ delicious offerings.

Love apple in Taos
The crew at The Love Apple in Taos | Photo by Doug Merriam for TABLE Magazine

New Year’s Day Pork Tenderloin and Sauerkraut

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Start your farm-to-table year off right on January 1 with Veda Sankaran’s beautifully seasoned New Year’s Day Pork and Sauerkraut.

It’s important to set the right tone for the new year. It should be a reminder to slow down and eat well. We recommend you start with a deep and introspective dive into your favorite ingredients, pantry staples, and knowledge of local purveyors. Not only will your recipes taste better from the hands of locally sourced foods, but a new approach and sophistication to your cooking will inspire you for the year to come.

Our wonderful recipe creator, chef, and food stylist Veda Sankaran channeled our “buy fresh, buy local” passion into a collection of farm-driven recipes perfect for the new year or any season.

Visit our friends Beck & Bulow for the best pork or bison tenderloin in Santa Fe and many fine products for any occasion.

New Year’s Day Pork Tenderloin and Sauerkraut Recipe

INGREDIENTS

2 ½ lb pork tenderloin or 2 smaller tenderloins

1 ½ tsp Spicewalla cracked coriander pepper mix*

¾ tsp black pepper**

¾ tsp Kashmiri chili powder

1 ½ tsp dark brown sugar

3 tbsp oil

1 tsp allspice berries, coarsely crushed

4 bay leaves

1 white onion, halved, thinly sliced, then cut into thirds

1 Honeycrisp apple, cored and thinly sliced

¾ tsp orange zest from approximately 1 large navel orange

1 ½ tbsp crushed garlic**

½ cup hard apple cider, such as After the Fall ciders

¼ cup apple cider vinegar

3 cups sauerkraut, drained

2 ½ cups chicken broth

1 tsp black pepper**

½ tsp dark brown sugar

1 ¾ cups cubed red potatoes

INSTRUCTIONS

  1. Preheat the oven to 325 degrees.
  2. Rub the coriander pepper spice mix, black pepper, Kashmiri chili powder, and brown sugar on all sides of the pork loin(s). Then, heat 3 tbsp of oil in a large Dutch oven. Once it is hot enough, sear the loins, remove, and set aside.
  3. In the same Dutch oven, add the allspice berries and bay leaves, followed by the onions. Stir and cook for a minute, before adding the sliced apples, garlic, and orange zest. Cook for an additional minute, before adding the hard apple cider, apple cider vinegar, and sauerkraut. Stir to combine everything.
  4. Lastly, pour in the chicken broth and sprinkle in the black pepper and brown sugar. Stir again and place the seared pork loin on top of the sauerkraut and apple mixture, pushing it down so it is partially submerged.
  5. Cover and place in the preheated oven to cook for 1 hour and 15 minutes. Remove from the oven, uncover and add the cubed potatoes, making sure they are submerged. Taste and add a little more brown sugar if needed to balance the sourness of the sauerkraut. Recover and place back in the oven for an additional 1 hour to finish cooking.

*Note 1: If you don’t have Spicewalla cracked coriander pepper mix, substitute with 1 tsp crushed coriander seeds, ½ tsp black peppercorn (crushed,) ¼ tsp paprika, pinch of mustard powder, rosemary, and thyme.

**Note 2: If using black pepper garlic tenderloins, you can omit both the black pepper and garlic from the recipe or keep it in based on your preference.

Round out your New Year’s Day feast with these innovative dishes from Veda Sankaran:

Soba Noodles in Vindaloo Sauce

Devils on Horseback and other great dips and starters

Meatballs in Cranberry Gochujang Sauce

Honey and Ghee Roasted Carrots

Recipes by Veda Sankaran / Photography by Dave Bryce / Styling by Keith Recker / Ceramics by Billy Ritter

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New Mexico Gift Guide | Fashion & Jewelry

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NEW MEXICO GIFT GUIDE: FASHION AND JEWELRY

Our local boutique owners are expert curators of what we want, need, and have to have. They’re also integral to what makes our streets lively and beautiful. Let’s get out there and buy local this winter: you’re sure to find a gem within every doorway…not to mention a warm welcome.

Story by Keith Recker
Photography by Tira Howard
Model Marcos Leyba shot on location at Arrediamo, arrediamo.com
Still lives shot on location at Open Kitchen, openkitchenevents.com

Don’t miss a single delicious thing:

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Café de Olla

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Café de Olla is the best thing to happen to coffee, so far.

There are certain universal truths about coffee etiquette: never order a cappuccino after dinner (order the espresso) and adding a little smooch of booze to your cup of joe is the kind of cross-pollinating of stimulants we can endorse. Enter Café de Olla, a delicious Mexican coffee concoction that pushes the primordial yes button on your frowny face. Enjoy it straight or add the mezcal and you’ll be transported, delighted, and warmed from head to toe.

CAFÉ DE OLLA

Ingredients
4 cups water
3 ounces piloncillo (raw pure cane sugar)
2 cinnamon sticks
2 whole cloves
1 star anise
5 tablespoons dark roast ground coffee

Optional
1 ounce mezcal reposado (rested in oak for at least two months but not longer than a year)

Directions

  • Add water, piloncillo, cinnamon sticks, cloves, and star anise to a pot

  • Place over medium-high heat and stir until the piloncillo completely dissolves and the water comes to a boil.

  • Remove from the heat and the coffee

  • Steep for 6 to 8 minutes

  • Strain coffee into a mug

  • Add mezcal (optional)

Notes

Piloncillo can be found at most grocery stores in the Latin American food section or specialty food stores.

Café de Olla is best when prepared in a traditional ceramic or Mexican “barro” vessel.

Story and Recipe by Gabe Gomez

Don’t miss a single delicious thing:

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Santa Fe Pizza Primer: Part 1

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It’s all eyes on the pizza pies in Santa Fe!

Nobody is unhappy while they are eating pizza. Lucky for us, Santa Fe has become quite the pizza town, and if you look closely, some of the best local food is coming at you from inside a pizza box. Here’s a less-than-exhaustive list, part one, of some pizza you should enjoy tonight (or whenever) with some local suds.

Pizza Centro

Roasted squash slices garnished with herbs and spices

Some of the best New York Style pies can be found at Pizza Centro.

New York-style pizza is always in season. A thin and foldable slice is ideal for kicking it at home or anywhere else! Pizza Centro does a lot of things well when it comes to pizza, but it excels when it puts on the heat. We recommend their specialty pie, Hell’s Kitchen, made with sausage, flash-fried eggplant, green chile, jalapeno, roasted red pepper, feta, marinara, and whole milk mozzarella. Enjoy with a Happy Camper IPA from Santa Fe Brewing.

Back Road Pizza

Elegant plated gourmet dish with seasonal vegetables

Cornmeal rolled crust is the game changer at Back Road Pizza.

You would be pressed not to find a refrigerator in Santa Fe without red frequent-customer magnets from Back Road Pizza. Their thin crust rolled in cornmeal adds texture and a lovely finish to each bite of their pies. Their commitment to sourcing the best locally sourced ingredients pays big, especially when they keep it simple, like their New Mexican pizza with pepperoni, green chile, and red onion. Down it with Boneshaker Bitter from Second Street Brewery.

Bruno’s Pizza

Colorful artisan entrée with fresh herbs garnish

A slice of Bruno’s and a brew will cure anything that ails you.

If five generations of the same family have been making pizza from recipes passed down, it’s probably worth the visit. And if they happen to be working out of a food truck, then you have no excuse. Bruno’s Pizza knocks it out of the parking lot with their Bootlegger pie: Bruno’s style sauce on top.IPA infused crust, Mozzarella, Diavolo red sauce, salami, roasted garlic, sauteed onion, and vodka sauce. Extinguish it with La Cumbre, Beer, Lager

Tender Fire Kitchen

Dining dish with vibrant ingredients

It’s all about the details at Tender Fire.

There are so many right things about Tender Fire Kitchen. The attention to detail in their locally sourced ingredients, naturally leavened dough, vegan and gluten-free menu items…all aggregate into killer pizzas that are meant to be savored and shared. Kick it with their vegetarian special, which includes nettles soaked in cream, mozzarella, fontina, garlic, crushed red pepper, and extra virgin olive oil. Enjoy with a hibiscus honey brew from Leaf & Hive.

Lino’s Trattoria and Pizzeria

Stylish restaurant table

Go old school at Lino’s.

If you can make a French omelet, chances are good that you know your way around a kitchen. If you make a delicious Margherita pizza with the basics: tomato sauce, buffalo mozzarella, and basil, chances are that the rest of your menu is equally delicious. Lino’s Trattoria and Pizzeria’s proof of concept is in its pie. Simply executed and best enjoyed with a Pinche Guey IPA from their Chili Line Brewery.

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