Santa Fe Flavors: Best Restaurants and Recipes

Santa Fe Flavors: Best Restaurants and Recipes

by Anne Hillerman

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Overview

IN A CITY KNOWN FOR ITS FINE DINING, Santa Fe boasts countless restaurants for the food lover. Restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the most delectable Santa Fe restaurants and offers recommendations on the best eateries and provides diners the chance to re-create some of their favorite dishes with recipes contributed by restaurant chefs.More than fifty restaurants and recipes are included, with both celebrated and undiscovered chefs. RESTAURANTS FEATURED INCLUDE: Bobcat Bites, El Farol, The Pink Adobe, Blue Heron at Sunrise Springs, Coyote Cafe, Geronimo, Trattoria Nostrani, and more.

Product Details

ISBN-13: 9781423610724
Publisher: Smith, Gibbs Publisher
Publication date: 01/26/2009
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 112
Sales rank: 544,313
File size: 1 MB

About the Author

Anne Hillerman has worked as editorial page editor for the Albuquerque Journal North and the Santa Fe New Mexican, and as arts editor for both papers. She is the author of six other books, including Santa Fe Flavors.

Read an Excerpt

Pesto Butter Sauce and Arugula Salad

Arugula Salad

2 pounds potatoes, quartered

1 cup chives

1 cup oil

Salt to taste

1/4 cup julienned sun-dried tomatoes

Chive Sun-Dried Tomato Potatoes

1/ 2 cup white wine

1/ 2 cup heavy cream

1/ 2 pound unsalted butter, cold

1 cup pesto (homemade or store bought)

Salt and pepper to taste

Pesto Butter Sauce

1/ 2 pound arugula

1 leek, diced and fried

1 tomato, diced

1/4 cup lemon vinaigrette, store-bought or use your own recipe

2 pounds scallops

To make the potatoes, boil the potatoes until soft. Purée chives with oil and add salt. Mash potatoes with the chive-oil mixture and stir in sun-dried tomatoes.

To make the pesto sauce, reduce white wine by half. Add cream and reduce by half again. Stir in cubes of cold butter. Add pesto. Add salt and pepper to taste. Keep warm.

To make the salad, mix arugula with fried leek, tomato and lemon vinaigrette.

To serve, sear scallops. Place mashed potatoes in the center of plate. Encircle potatoes with sauce. Place seared scallops on top. Drizzle pesto sauce over scallops. Place arugula salad atop potatoes and serve.

Servings: 6

Table of Contents

Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

How to Use This Book . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Insiders' Tips for Dining Out in Santa Fe . . . . . . . . . . . . . . . . . . . .9

About Traditional New Mexico Food . . . . . . . . . . . . . . . . . . . . . . . .10

Cooking at 7,000 Feet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Main Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47

Soups and Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61

Desserts and Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110

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