Sprouts in the Hood

Sprouts in the Hood
Herbs on My NYC Window Sill

Thursday, August 14, 2014

Cardamom Dusted Pastry Filled with Veggies

Vegetarian Napoleon

Fresh, local ingredients served with a European flair are part of the memorable dining experience at Joseph’s of Santa Fe, a “culinary pub” helmed by acclaimed chef Joseph Wrede.  The eye-popping entrees, which burst with a rich array of colors, textures, and flavors, include swat potato gnocchi with sage brown butter and a fresh vegetable sautee courtesy of the Santa Fe Farmers Market, while the bar menu features pumpkin, kale, corn and local porcine enchiladas.  The featured photograph is of a vegetarian Napoleon with honey and cardamom dusted pastry and filled with root vegetables, goat cheese and sherry wine sauce, and carrot ginger foam.  Joseph’s also includes a broad selection of boutique fine wines from Oregon California, Italy and France as well as ample selection of premium beers.


Thursday, July 31, 2014

Casa Chimayo: Northern New Mexico Ingredients with a Rich Food Heritage







Casa Chimayo specializes in "Nueva Espana” cuisine that reflects the heritage of the old Northern New Mexico tradition.  The restaurant is family-owned and has an interesting culinary history that starts with red and green chili. The chili is grown by local farmers, then sun dried, which turns them a bright orangish red, instead of the darker, roasted red.  Casa Chimayo educates its guests about New Mexican Cuisine with homespun recipes that go back to the days of Cortez and Montezuma. The owner, Roberto Cordova, wants his guest to experience comforting and traditional cooking the way it was prepared in his grandparent's kitchen.  

The old world “Nueva Espana” cuisine is earthy, rustic and simple. The main ingredient is chili which is lightly accented with salt and garlic.  Casa Chimayo's red and green chili is by far the creme de le creme of New Mexican chills because of its rich, distinct flavor and velvety texture. Chicos, dried corn kernels, go through an intensive roasting process in a horno, which gives them a smoky flavor. On the brunch menu, you can order chicos cooked with beans, which is a common way to cook this staple food of the southwest. Casa Chimayo's diverse menu includes Green Chili Stew, Fajitas, Posole, Tortilla Soup and Breaded Trout.One of the most interesting and delicious dishes is the Chile en Nogada, which is a poblano pepper filled with sirloin steak, raisins, orange nectar and walnut sauce topped with pomegranate seeds and piƱons.  The blue corn cheese enchiladas, highly recommended by Food Network’s Guy Fieri, will melt in your mouth.  Another popular family recipe, named for his grandfather, is called Severo’s Green Chili Stew.  It combines simmered pork, green chili, potatoes and tomatoes.  

The atmosphere as Casa Chimayo is very relaxed and casual with its lively energy and familial hospitality.  Share a toast with the infused chili-agave wine or try one of the specialty beers. Both compliment the Guacamole Sabroso, made table side.  Eating family style is another great option because it is so hard to recommend any one dish. Outdoor seating is offered, so now you can enjoy Santa fe’s beautiful weather with some of northern New Mexico's regional home cooking.



Tuesday, October 29, 2013

Fall Carrot Salad

This recipe is simple. Combine roasted carrots, parsley, black kalamata olives and pinons with a combination of Moroccan herbs, spices and lemon juice. 

Roasted Carrot Salad

Ingredients:

2 cups roasted carrots, sliced
1/4 cup kalamata olives, chopped
1/4 cup pinons, roasted
1/4 cup dill
1/2 cup parsley, chopped
3-4 tablespoons olive oil
2 cloves roasted garlic, chopped
1 teaspoon cumin
1 tablespoon lemon juice
salt and pepper to taste

Instructions:

Roast the carrots so there not too soft or hard then slice.  Toss the carrots with cumin, pinons, chopped olives, parsley, dill, garlic, olive oil and lemon juice.  Sprinkle on salt and pepper.

New Mexico Colors and Flavors in Fall


Oak Tree

Roasted New Mexican Chillies
Bowl of Pinons with Chillies

Sunday, March 3, 2013

Vegan Beans with Tamarind and Chipotle: A Winter Dish that Comforts.

Bowl of Pinto Beans with Tamarind Chipotle Chutney


Instead of using bacon and ham, Add some tamarind and chili to flavor your bean dish.



Tamarind Pods

Beans Served on Black Bread

Pot of Baked Beans

Ingredients:

2 cups dried pinto
6 cups of water
1 cup tamarind and chipotle chutney
1/3 cup molasses
2 tablespoons mustard
1 onion, diced
1 teaspoon salt
1 tablespoon oil

Directions:
 
1.  Soak the beans overnight in a pot of water.
2.  Rinse the beans then cook in a heavy metal pan
with 6 cups of water.
3.  Add 1 tablespoon of oil to water.
4.  Add 1 teaspoon of salt to water.
5.  Boil gently until beans are tender (around 1.5 hours).
6.  Add the tamarind and chipolte chutney, molasses, mustard, diced onion.
7.  Simmer until desired thickness.
7.  Serve on a tortilla or bread.

Tamarind Beans Garnished with Roasted
Peppers and Sprouts