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Author: Edible Santa Fe

Veggie Food for the Soul

Just Like Grandma Used to Make – Minus the Meat By Sophie Putka · Photos by Stephanie Cameron Left: Shawn Weed. Top right: “Chicken” & Waffle with sage-thyme breaded cauliflower and bourbon maple syrup. Bottom right: Wedge salad with grilled iceberg, smoked tomato, radish, hardboiled egg, and blue cheese buttermilk dressing. Give Shawn Weed fifteen hundred square feet and he’ll take, well, an acre. At his new comfort-food first, vegetarian-food second restaurant, Chef Weed has transformed a fifty-seat space and a close network of connections into a restaurant that buzzes with warmth and activity. At The Acre, the philosophy...

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Winter Pairings

New Mexico Wine Wine Notes and Pairings by Michele Padberg · Photos by Stephanie Cameron Some people freeze when it comes to food and wine pairings, but with just a few tricks of the trade, you will wow your guests in no time! First, know your wine body: light-bodied is like non-fat milk, medium-bodied is like full-fat milk, and full-bodied is like heavy cream. Think about how the different fat contents coat and linger on your palate. Now imagine that same thing happening with wines. You never want your wine to be heavier than the dish with which you...

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Cacio e Pepe Con Pasta Fatta in Casa

By Enrique Guerrero, Bang Bite Filling Station and Fenix at Vanessie · Photo by Stephanie Cameron Serves 4–5 Pasta 3 1/2 cups all-purpose flour (unbleached) 5 large eggs Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, and add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. As you mix in the eggs, keep pushing flour up to retain the well shape. The dough will come together in a shaggy mass when...

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In Good Taste

Bodega Prime Starts from Scratch By Candolin Cook · Photos by Stephanie Cameron Left: Condiments from the grab-and-go case. Right: Noela Figueroa, chef and owner of Bodega Prime. “Get the steak sandwich!” shouts Bodega Prime chef/owner Noela Figueroa to a patron seated at the lunch counter. The man looks up and gives a familiar smile and wave to Figueroa, who is holding up her own half-eaten Aleppo spice-rubbed steak sandwich for him to see. The man hands his menu back to his server, reciting the classic film quote: “I’ll have what she’s having.” Good choice. Layered between warm ciabatta...

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G.O.A.T. Cheese

By Marjory Sweet · Photos by Stephanie Cameron In the United States, cow’s milk “does a body good,” while goat milk remains an exotic second choice. Worldwide, however, the opposite is often true. The benefits of goat milk are unique and numerous. Goat dairy can be digested more easily than cows. It takes about two hours to digest a glass of cow’s milk and only twenty minutes for goat’s. Goat milk contains less lactose molecules and less fat, so it is more accessible to lactose-intolerant and other sensitive systems. If you are curious about goat milk, but wary to start pouring it in your morning coffee, I suggest making cheese. The simple transformation from liquid dairy to soft solid cheese is quick and gratifying. In its final stages, the cheese is salted and can be flavored with herbs, spices, or chiles, which takes the barnyard edge off the milk. I prefer a fresh cheese like this served simply: sliced onto thick, toasted sourdough, with some salty butter and chile flakes. An egg on top is never a bad idea. Enough mornings like these and you might find yourself craving a raw goat milk espresso alongside. Fresh Goat Cheese 1 gallon goat milk (raw preferred) 1/4 tablet vegetable rennet dissolved in 1/4 cup cool water Salt to taste In a large stainless steel pot, heat milk to 85–95°F. Stir in...

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Upcoming Events

  1. Edible’s Rose Pop-Up Dinner

    April 20 @ 7:00 pm - 9:30 pm





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