New Mexican Pecan - Pumpkin Salsa
By: Coyote Cafe - Mark Miller, owner; Bradley Borchardt, chef 1/2 teaspoon brown sugar 1/2 teaspoon salt 1 1/2 pounds pumpkin, peeled, seeded and diced 1/4 cup toasted pecans 1/4 cup dried cranberries 1/4 cup maple syrup<br... Original Publication: Santa Fe Kitchens, Sides
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Crispy Polenta with Gorgonzola Sauce
By: Andiamo! A Neighborhood Trattoria - Joan Gilcrest Gilbert, owner; Esteban Parra, 3 1/2 cups salted water 1 cup polenta (not instant) 2 ounces unsalted butter 1/3 cup Parmesan, grated 1/8 cup chopped rosemary Red wine vinegar, to taste<br... Original Publication: Santa Fe Kitchens, Sides |
Lemon Southwest Rice
By: Santa Fe School of Cooking - Nicole Ammerman 2 tablespoons butter 1 cup leeks, white part only, cleaned and thinly sliced 1 tablespoon finely minced garlic 2 cups white rice 3 1/2 cups chicken broth, defatted<br... Original Publication: Santa Fe Kitchens, Sides
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