Santa Fe Mini-Cation

So Nate and I needed a vacation. Desperately. He's been working so hard in school this semester with design projects, graduate school visits, and late-night labs while I've been working 40 (occasionally 44) hour weeks and going stir crazy; so we decided to take the 45 minute drive to Santa Fe to spend Friday night and Saturday. 

Friday night we stayed at the historic El Rey Inn located at 1862 Cerillos Rd, Santa Fe, New Mexico 87505. We stayed  in one of their traditional rooms which was decorated in the traditional New Mexican style; the room was comfortable and the inn grounds were quaint and welcoming (despite it being the off season). 

For breakfast we went to the Teahouse located at 821 Canyon Rd aka the road labeled as "arts and crafts road". 

The space itself is small, around 100 seats. The walls are lined with photographs and art. You are given 2 menus when you sit down: one full of teas of every flavor profile and another full of their delicious food options. Their pastries rotate daily (gluten free and regular scones) as well as rotating quiche. 

We began with a pot of ginger tea and a gluten free strawberry scone served with two classic scone condiments: clotted cream and lemon curd. Now, if you've never had clotted cream shame on you because it's the most incredible dairy product in the known universe; it is as if whipped cream and cream cheese had a baby. The clotted cream is thick like cream cheese but sweet and airy like whipped cream and the lemon curd is tart and citrusy. 

I wanted something substantial to eat as well so I ordered the Blackstone Eggs Benedict; this was a soft poached egg on englisg muffin halves with crispy bacon, juicy tomato slices and thick, creamy and eggy hollandaise sauce. It was served alongside a salad of mixed greens, cherry tomatoes, and Kalamata olives lightly dressed with vinegarette.

We finished our meal with a pot of Moroccan Mint tea. 

Decor: excellent, the seating consists of a mixture of comfortable armchairs, small tables and high top tables. 

cleanliness: excellent, the bathroom is clean and well stocked and the tables were turned over quickly.

Food taste: excellent, everything was absolutely amazing. 

Food appearance: excellent, food was served in an appealing manner.

Service: good, the waitress was a little less than attentive. After she brought us our bill we waited 10 minutes (while she kept checking on the tables around us) to have her actually take it. Due to the fact we didn't want to spend the entire morning at the Teahouse we went to the front to pay where we were snippily told that we were to wait at our table to pay. 

Total: 14/15

After our breakfast we decided to go to the Palace of the Governors and New Mexico History museums because neither of us had ever been. The museum was far more interesting than I would've originally thought having lived in this state for the past 20 years. The museum has a student discount so for an entire day (until 5 PM) was only $10 for the two of us! And we could leave and come back if we wanted to. 

We decided to go to Bert's Burger Bowl afterward for lunch located at 235 N Guadalupe St, Santa Fe, New Mexico 87501. Bert's was featured on the Food Network show Diner's Drive-ins and Dives. This pace is nothing fancy. No fuss, no frills just honest good burgers and fries. 

The space has 6 seats on the inside and 5 tables outside. The menu is very basic: burgers, fries, green chile and cheese. 

Decor: poor, there is no decor aside from a display of Diners, Drive-Ins and Dives memorabilia. And there is metal patio furniture inside the resturant.

Cleanliness: good, the small dining room was clean. 

Food taste: excellent, flame-grilled patties and spicy and fresh roasted green chile.

Food appearance: poor, like I said no fuss or frills. Your food is served to you in a paper bag wrapped in parchment paper regardless of where you're eating. 

Service: excellent, friendly staff, and quick service.

Total: 10/15

It was a wonderful weekend with my hubby and the food is always delicious and well-worth the trip (in my humble opinion anyway). 

Quiche Lorraine? Move over Lorraine, there's a new girl in town.

So I have a newfound love for quiche. They're so versatile! You can eat these baked pastry goddesses for breakfast, lunch, dinner, or anything in between (except dessert I guess...) and you can put pretty much anything in them. 

I'm hosting a girl's night with a few of my good friends on Saturday. You know the deal: bad rom coms, wine, gossip, possible crying and/or complaining about significant others, chocolate? No? Well, try it out. I recommend watching a classic like Clueless, Mean Girls, The Ugly Truth, 27 Dresses...basically anything with Katherine Heigl and always go for a cheap moscato. So anyway I wanted to break away from the typical pizza and junk food diet that usually accompanies girl's nights (because let's be honest, women eat like teenaged boys who have the munchies when they're amongst their friends) and go for my new girlfriend: quiche. 

Quiche With Caramelized Onions, Bacon and Swiss; let's dub her "the Suzie" because she's not quite as formal as "Lorraine" but she sure does taste good. 

You begin with the par-baked crust: 

2 cups flour, leveled

1 tbs salt

1/4 tbs sugar

6 oz butter, chilled and cubed

4 Tbs shortening, chilled and cubed

1/2 Cup ice water 

 Combine all in food processor and pulse until it begins to pull from the sides. 

Form into ball on plastic wrap and store in the fridge for a minimum 30 minutes . 

Knead the dough and roll out to 1/8 inch thickness and into a 10 inch circumference. 

Transfer and form into your greased quiche pan or your handy-dandy spring form pan. Pierce bottom with a fork in several places to reduce puffing. 

Bake at 400 degrees for 8 minutes. 

Filling: 

2 cups heavy whipping cream 

3 eggs 

Salt and pepper to taste 

Pinch of nutmeg 

2 Tbs olive oil 

1 1/2 onion

2 slices thick cut bacon 

1 pound Swiss cheese, shredded 

Combine cream, eggs, salt, pepper and nutmeg in a bowl with your whisk. 

Dice and Sauté onions in oil over medium heat until browned, this will probably take roughly 15 minutes. You want them soft and slightly caramelized. Add onions to egg mixture. 

Pour out grease and use the same skillet because who wants to do a million dishes? Chop bacon into 1/2 inch pieces and fry to desired crispness (I like mine to be partially disintegrated but this is totally your call). Pat bacon dry with a paper towel and add to egg mixture. 

Grate your Swiss cheese (by hand which is a death wish or using your fancy food processor) and add to egg mixture. 

After your crust is partially baked, pour egg mixture into it and bake at 375 for 30-40 minutes; you want it puffy and browned. 

Enjoy readers :) 

Roti de Porc Poele

So this post is not about something I cooked but rather something my wonderful husband did! 

Our good friend Eli's family lives on the Navajo reservation near Cuba, New Mexico where they raise livestock. He was gracious enough to give us a heapin' hunk of port shoulder (score, right?) after it sat in our freezer for a month or so, Nate was struck with the Julia bug and looked in The Bible for inspiration and came across Roti de Porc Poele (casserole-roasted pork).

Look at this and tell me it doesn't look mouthwatering!!! 

Congratulations to my wonderful husband for making such a delightful Julia meal and a big thank you to Eli and his family for the delectable cut of meat! 

Buffalo Chicken Sandwiches

Trying to be a full-time legal assistant, full-time wife, part-time amateur chef, part-time self-proclaimed "gym rat" and part-time normal 22-year-old (my goodness is that a weird realization); takes an extreme amount of time management. Oh and hard liquor helps, too. 

I am currently reading Julie & Julia 365 days, 524 recipes, 1 tiny kitchen by Julie Powell. I might even go as far to say this woman is one of my inspirations. Major similarities between us (and I suppose by association Julia Child, also). We both work(ed) as secretaries (fun fact: so did Julia!), we both find release in cooking, we both have well-fed husbands (both of whom I'm sure wonder why we put ourselves through the stress of laborious cooking) and both have a rather dark sense of humor (however I don't curse online nearly as often as she does). Given these similarities I am discovering while reading her book, which inspired one of my favorite films Julie & Julia (seriously, just ask Nate how many times he's watched, heard, or known I've watched it in the short 2 and a half years he and I have been together...it's an exorbitant amount I'm sure). I have mad respect for a woman who comes home from work at 9:00 PM and sets to work on multiple French dishes simultaneously. If you've read any of my Julia recipes you know how involved they are - oh and the fact you're standing over your stove or oven for hours at a time all the while dirtying every piece of cookware you, your mother, and every next-door-neighbor you've ever had owns. Don't get me wrong, the food is more than worth the effort but some nights after working and then going to the gym I can't even be bothered to make a ghetto quesadilla

(tortilla + cheese + microwave = a somewhat satisfying, albeit disappointing, meal).

That little aside well...aside? Tonight to secure my role as "working wife" I will be making one of my personal favorite weekday meals: buffalo chicken sandwiches with bleu cheese. I'm serving this masterpiece with ready-to-serve rice because it's cheap and fast...leave me alone. I can't be gourmet all the time. 

Buffalo Chicken Sandwiches

1 chicken breast, butterflied

1 cup hot sauce (I personally love Frank's Red Hot. I really do put that ish on everything) 

Salt and pepper

Seasoned salt 

Hamburger buns (I like potato buns)

1/4 cup crumbled bleu cheese (optional)

So it's best when you marinate the chicken overnight but it's not necessary. To begin, butterfly the chicken breast to create two roughly equal pieces. Season both sides of both breasts with the salt, pepper, seasoned salt; transfer to a bowl and coat with 3/4 cup of the Frank's. Cover the bowl with plastic wrap and store overnight (or at least for 20 minutes). 

Preheat oven to 400. Bake on a greased baking sheet for 20 minutes, then flip chicken over and bake for 15 more minutes or until juices run clear when pierced with a fork. 

 

Now this is where you can get creative with garnish and bread and so forth. I like to keep mine simple: the remaining Frank's, bleu cheese and a bun. Simple, clean, to the point. If I'm feeling really fancy I'll serve it with some carrot sticks and celery and bleu cheese dressing (or ranch if you have a spouse who is not very fond of the pungent flavor of the bleu).

If you even enjoy reading my blog a little bit I think you'll enjoy reading Julie Powell's book. Happy eating, readers! 

Fork & Fig

I have been looking forward to trying Fork & Fig located at 1234 S. Eat Ave, Albuquerque, New Mexico 88011 ever since I saw the sign go up on the side of the building in fall of last year. Today Nate and I went there for "brunch" and I must say my expectations were definitely not met.

The resturant itself is small with only 40 seats in the resturant and at 11:30 on a Sunday with the promise of a brunch we were the only patrons in the whole joint. When I say "with the promise of a brunch" I mean just that. I looked online at their menu earlier in the week and it said "brunch Sunday 11-3" so I thought "sweet! I love brunch!" Today I was not offered brunch. No brunch menu. No brunch. No eggs. No bacon. No anything even resembling brunch. 

Readers, we have come upon a groundbreaking moment: my first negative review. The chef at Fork & Fig worked as a personal chef in Phoenix and LA before opening this, his first resturant. It is possible that the mishaps you will soon read about are simply an over zealous young chef who bit off more than he can chew or that the staff is just getting into the groove of things. 

Decor: good, the resturant has the now trendy modern-industrial feel with lots of exposed fixtures, dark wood, high ceilings. 

Cleanliness: good, the resturant has only been open for a week now so everything is pretty pristine. 

Food appearance: poor, the food was pretty and presented alright, however the disposable cutlery, cups, plates, bowls, etc. really deterred from the pretty presentation. 

Food taste: poor. I ordered the chicken and tomato "Sammy" with the tomato soup and there were some fatal flaws - my chicken was grilled to a beautiful char, the brioche bun was soft and sweet but the tomato jam (which I was looking forward to the most, by the way) was bland and wasn't even portioned over the whole bun! The soup was spicy but it was served to me at the temperature of the earth's core so it was a little difficult to enjoy it fully. Nate ordered the salmon "Sammy" with the cherry tomato salad. He said the salmon was overly salted. He said the salad, which was cherry tomatoes, basil and balsamic vinegar was good though. We decided to try the panna cotta and frankly I have no idea what we were given but it sure as hell wasn't panna cotta. It wasn't sweet and it wasn't creamy but it was sort of redeemed by fresh berries. 

Service: good. After walking into an empty resturant with about 6 employees in clear view, we were greeted by only 1. She was friendly and attentive but I was left feeling kind of like an inconvenience walking into a resturant and being stared at by the chefs and wait staff without being acknowledged. 

Total: 8/15

I would perhaps be interested in revisiting  this establishment in a few months to see if they have worked out their kinks and growing pains but the fact is I probably won't. The food was alright but the menu of sandwiches, burgers, wraps and salads for a minimum of $10/plate and the fact that it is located in an area already teeming with delis and quick-service restaurants does not make it much of a destination. At least for myself, but I encourage you to try for yourselves and make your own judgment. 

Havana Restaurant

We decided to try Cuban food today and found that Havana was highly rated on Google reviews.

Havana is located at 5331 Menaul Blvd NE Albuquerque, New Mexico 87110. The location is less than to be desired; it is in a desolate corner of a strip mall however we walked in and were warmly greeted by a Cuban gentleman who encouraged us to pick a table (of which they were all open). He followed us to our desired table and began telling us about the day's specials. One was chicken and salsa served with rice and the second was explained in Spanish so we had no idea what they actually were...

I ordered the "natural lemonade" to drink and it is absolutely delicious and refreshing on this 65 degree February day...sorry rest of the country...

Decor: poor, the decor is kind of a hodgepodge of stuff...there are two zebra hides, Christmas lights line the booths on the wall, and curtains line the opposite wall. So the location is highly decorated just not exactly cohesive. Only two "problems" would be the booths and chairs are cracked and old, the tablecloths have holes and the tables are covered in the thick plastic table protectors.

Cleanliness: good, the tables themselves were clean as was the floor. 

Food appearance: good, the food was brought out and you can tell the cooks paid attention to detail. Look at these pictures and tell me the food doesn't look great! 

Food taste: excellent, I ordered the cubano sandwich and it was everything I could've hoped for! The bread was crisp and crunchy, the meats tender and warm, the cheese melty and gooey, the pickles crisp and sour. Nate ordered the chicken and salsa and I'm a little disappointed I didn't order it myself. The dish was a stew of chicken pieces and potatoes in a spicy broth served with white rice and fried plantains. The chicken pieces were so tender they practically melted in your mouth, the broth was delicious and flavorful and the potato just soaked up all that great flavor. The plantains, which I have never eaten before today, were fried to perfection and had a starchy texture and a flavor I couldn't quite place. 

Service: excellent, the Cuban man was attentive, friendly, and entertaining because he periodically broke into song. 

Total: 11/15

While Havana received low marks for decor, the food and service is clearly where they excel; I urge you, dear readers to venture to this lonely corner of the strip mall and enjoy this delicious meal; I guarantee you will leave full and with a smile. 

Blackberry Cabernet Sorbet

If you read my previous sorbet post you'd know that I absolutely adore sorbet. It's sweet, fruity, cold, creamy, delicious, decadent; what could possibly be better? 

On Saturday night we have been invited to dinner at our friend's Stephy and Justin's (thanks guys!) and Stephy requested something vegetarian and preferably gluten free...well sorbet definitely fits into those categories. 

I wanted to make a peach Bellini sorbet but unfortunately peaches aren't in season so I had to think fast (seeing as Nate was at the store when he told me peaches wouldn't be available) so I decided on blackberries and Cabernet. 

What you'll need: 

1/2 pounds blackberries, washed 

1/3 cup granulated sugar

1/2 cup Cabernet (we're using a cheap but perfectly acceptable bottle of Charles Shaw; better known as "2 Buck Chuck") 

First and foremost, put your metal loaf pan (or ice cream bowl) in the freezer until you're ready to pour the sorbet mixture into it. 

Similarly to the strawberry and balsamic sorbet, you must soak the berries in the sugar and wine in a sealed jar overnight. 

After the berries have soaked overnight (or longer if you want them really boozy) pour into a large bowl (or blender) to blend with your handy immersion blender (or with your regular blender if you're into that). 

Now this next step is completely optional but highly recommended: blackberries have lots of seeds and if you're ok with picking seeds out of your teeth for 24 hours after eating the sorbet then don't bother with the following instructions, however if you do not wish to pick seeds out of your mouth I insist on passing your purée through a fine mesh sieve to remove the seeds. The sorbet will be smoother when it freezes and bonus: no seeds. 

Pour the puréed mixture into your loaf pan, cover with plastic wrap (be sure to press the wrap onto the surface to avoid pesky ice crystals) and freeze for 6-8 hours or use your ice cream machine and follow whatever it tells you. 

I'm serving my decadent sorbet with a dark chocolate ganache because let's be honest, what goes better with dry red wine than dark chocolate? Gentlemen and ladies, Valentine's Day is coming up, perhaps you should surprise your special someone with this tasty treat hint, hint! 

Dark Chocolate Ganache

1 cup dark chocolate chips 

Remember the double boiler I created for the avocado brownies? Make that again: 1 2 quart pot filled with 2 cups boiling water, cover the pot with a glass bowl and put the chocolate in it to melt, continuously stir chocolate until completely melted, pour into glass jar for safe keeping or drizzle immediately into your sorbet. 

Enjoy, readers! Oh and really everyone, your special someone will adore this (would probably be delicious after a great steak) think about it!