fbpx

Select Page

Author: Edible Santa Fe

Spring 2018: Highways and Byways

READ THE DIGITAL EDITION This issue we travel along trade routes, old and new, to explore refashioned historic treasures and under-appreciated new ones. We stop along the old Santa Fe Trail, where new businesses have invested in Las Vegas, and the Turquoise Trail, where old mining towns have reinvented themselves as artist havens and day-trip destinations. We take respite along I-40, beside the historic 66, and discover that a handful of truckstop restaurants are offering some of the best Indian food for hundreds of miles in any direction. Spring 2018: Highways and Byways   READ THE DIGITAL EDITION This...

Read More

Rhubarb and Rose Petal Tart

Rhubarb and Rose Petal Tart Serves 8 Pastry 1 cup all-purpose flour 3/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon sea salt 4 tablespoons unsalted butter, cut into several pieces 1 large egg 2 large egg yolks Rhubarb 2 cups fresh rhubarb, diced into 1/2-inch pieces 2 tablespoons sugar 1 teaspoon rose water 1/4 cup fresh rose petals 1/2 teaspoon cardamom Preheat oven to 375°F. Heavily butter a 10-inch removable bottom tart pan. Be sure to also butter between the two pieces, where the bottom lip touches the insert, because this is where the crust most often sticks...

Read More

Rose Petal Harissa

Makes 1 cup 6 ounces dried red chiles 1 teaspoon caraway seeds 1 teaspoon coriander seeds 1 teaspoon cumin seeds 2 cloves garlic, peeled 1 teaspoon kosher salt, or to taste 1/2 cup rose petals, washed (or substitute 1/2 cup dried rose petals) 1 1/2 teaspoons tomato paste 4 tablespoons rosewater 2 tablespoons extra-virgin olive oil, plus more for storing Place the chiles in a heatproof bowl and cover with boiling water. Let stand for 30 minutes. While chiles are soaking, toast caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent...

Read More

Rosé Granita

Rosé Granita Serves 6 to 8 3/4 cup sugar 1 bottle Gruet rosé 1/4 cup dried roses 1 teaspoon rosewater 1 tablespoon fresh lime juice 1 teaspoon beet juice, optional (see instructions below) In a saucepan, stir together sugar and 1 1/2 cups water. Bring to a boil over medium-high heat, stirring occasionally until sugar has completely dissolved. Once mixture has come to a boil, remove from heat, add roses, and let cool. When mixture has cooled completely, strain out roses and discard. Stir rosé, rosewater, and lime juice into the strained liquid. Add beet juice for eye-popping color—...

Read More

Relax—Have a Homebrew

Learning from the Keg to the Grain By Briana Olson Make Your Own Beer at Home, Advertisement for malt extract, circa 1900. Courtesy of the Warshaw Collection of Business, National Museum of American History Archives Center. “Would you like a taste?” asks homebrewer Shawn Crawford, holding out a plastic measuring cup filled with chocolate-colored liquid. It’s Learn to Homebrew Day (yes, that’s official), and I’m at the Rio Bravo Brewery, where local homebrew clubs the Worthogs and the Dukes of Ale are hosting a demo to introduce craft-beer drinkers to the hobby of brewing beer. At 10am on an...

Read More

#WeLoveOurPartners

#loyaltolocal

#supportlocal

#WeLoveOurPartners

Subscribe

Subscribe To Our Newsletter

Join our mailing list to receive the latest news, recipes, and events that celebrate local food.

You have Successfully Subscribed!