Santa Fe Harvest

This weekend the weather was perfect, and the vegetable garden was begging to be put to rest for the season. Tomatoes both ripe and green by the bucket full and watermelon.

Also this weekend I processed Winter Squash - one a gift from Richard's garden in Tome (we think its a sugar sweet - orange one) and a much prized Chioggia (large green one - from the the farmers market). Per Richard's advice - I baked them halved, opening down on a cookie sheet in a 350 degree oven, processed them and filled five Food Saver bags for freezing. I see squash ravioli in our near future, among other yummies. Additonally all the Lemon Cucumbers were carefully washed and sliced along with one Armenian Cuke - and made into Pickles. My first attempt at pickling... if they are good - I'll post the recipe.

Harvest Pizza

Following Molly Wizenberg's advice - I saved the left over Leek Confit from the Tarts and utilized them in last nights Harvest Pizza. Nathan joined us for a great dinner and evening.

The other day when I was at Whole Foods I came upon fresh pizza dough in the refrigerated section - fresh from their pizza deli. I have been reading (like a novel) a bargain bread book I picked up at the Library Sale and trying to muster the courage to attempt dough... BUT Whole Foods has saved me - regarding the pizza dough anyway. Yester morn - I harvested a large quantity of ripe tomatoes, cucumbers, green chili, and various other yummies and thought it would be nice to utilize the tomatoes sliced on top of the pizza. I was able to convince Bryan to roll the pizza dough for us and I did the rest. Two pizza, crust rolled thin (thanks Bryan), fresh garden tomatoes, thinly sliced garlic, the LEEK CONFIT and Mozzarella. Into a hot oven for 25 minutes and WOW - what a simple, quick and tasty meal we shared.

Leek Tart - October - Bon Appetit

I have loved Leeks since the day I stepped foot in Brussels - all those years ago. This versatile Veggie is much adored and utilized in Belge cuisine. When I came upon this recipe in the October issue of Bon Appetit Magazine - I was inspired. As indicated I began with the Leek Confit - on my visit to Whole Food's I found some of the freshest Leeks in Santa Fe, while there I decided to shortcut this recipe and purchased a two pack of pre-made corn meal tart crusts (ready to go) - the only set back was I couldn't quite use as much of the filling as was called for. But the SMILE on Bryan's face when he bit into his slice, was proof that all was well. YUMMY!!! Visit http://www.bonappetit.com/magazine/2008/10/fixing_a_leek
for the recipe and more.

ENJOY - Alvin

New Mexico Sun Flowers

These beauties were volunteers in our Veggie Garden this year - from seeds that fell from last years crop. This year I'll make sure and save some to plant for next year - before the birds FEAST.

New Mexico State Fair - Part III

Bunnies and Chicks..... how could it get any better :)

New Mexico State Fair - Part II

SHEEP AND PIGS AND CALVES AND SUCH!!!!

New Mexico State Fair AKA EXPO 2008

Over the next few days I am going to upload images from my day at the New Mexico State Fair. I visited on Wednesday morning, FREE parking and no crowds.... Very nice day indeed. I saw pie judging, cattle competition, loved the agriculture building, had to pet a few rabbits, watched sheep shearing and visited the largest candy distributor in the Nation.... as the Dutch say "Lekker" Hope you all find the time to visit your local State Fairs....

Jay's Fried Plantains Recipe - Great Appetizer

Jay's Fried Plantains

1. Cut Green Plantains into about one inch pieces.
2. Heat cooking oil of your choice and flash fry them.
3. Allow for the excess oil to drain from the flash fried plantains.
4. With a rubber mallet or press - flatten each piece between parchment paper.
5. Fry the flattened plantains the 2nd time until golden, salt to taste and serve.

These make for a fantastic appetizer, quick, easy and tasty.

Sneek Peek at New Series in the Studio.....

Labor Day Fun

Great times with Family, Friends including Great Food and GREAT FUN!!