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Author: Edible Santa Fe

From the Vine Fall 2009

Hidden Treasures: Wineries of CorralesBy Michele Ostrove On my first visit to the village of Corrales (“on your way to everywhere,” says its brochure), I was surprised to discover that it’s a destination that could easily consume a leisurely weekend. Nestled between Rio Rancho and the Rio Grande River just west of Interstate 25, Corrales boasts nine charming B&Bs, seven restaurants, and a sprinkling of farm stands, artist studios, antique shops and historical sites. You can bike and bird-watch in the Corrales Bosque Preserve, hike in the nearby mountains or find a shady spot to kick back and do nothing at all. As I drove down Corrales Road, watching the afternoon sun illuminate the majestic Sandias, I was on a particular mission: to taste delicious wine. Corrales is home to two small-production wineries – Milagro Vineyards and Corrales Winery – and will soon add a third, the newly licensed Acequia Vineyards. But, aside from the loyal customers who make repeat visits to the tasting rooms (and Milagro’s limited retail and restaurant distribution), the Corrales wines are a well-kept secret. Going on the recommendation of a Santa Fe chef whose palate I trusted, I had fairly high expectations, but, with the first sip, I got my second surprise of the day. It begged the question: how did two retired New Mexico engineers become such talented winemakers? The answer: hard work...

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Buttermilk Biscuits

My Mom used to make Bisquick biscuits when we were kids – they were quick and delicious and a great last minute addition to round out a weeknight supper. I love them hot from the oven served alongside soup or a hearty stew, and if you add an extra tablespoon of sugar you can cover them with fresh strawberries or peaches and whipped cream for a quick dessert. Ingredients 2 C. all-purpose flour 1 T. double-acting baking powder 1 T. sugar 1 t. kosher salt ½ t. baking soda 4 T. cold butter, cubed 1½ C. buttermilk 2 T. butter, melted 9-inch round pie plate, greased. Preheat the oven to 450º. Place dry ingredients in the bowl of a food processor or standing mixer, and pulse to combine. Scatter the butter cubes over the dry ingredients, and pulse or mix until the mixture resembles coarse cornmeal. Add the buttermilk and mix until just incorporated. Use an ice cream scoop to scoop out the dough and drop into the pie plate to form 12 biscuits. The biscuits can be touching one another. Dust the tops of the dough pieces with some flour, then brush the tops with the melted butter. Bake until the biscuits are a deep golden brown, about 15 minutes. Serve hot with butter, butter and honey, or...

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Taking Stock

Stocks  aren’t just for soups, you can use them for everything from sauces and gravies, to flavor boosters in pasta dishes and stir frys. Stocks are easy to prepare as they don’t need a lot of attention, and great to have a few on hand in the freezer. When making stock a good rule of thumb is to have about half solid ingredients to half water.  Roasting your ingredients first will add a depth and richness to your stocks, but it’s not necessary. Add a tablespoon or so of whole black peppercorns, a tablespoon of kosher salt, and a bay leaf or two along with some fresh parsley. Cover your ingredients with the water, bring to a boil, reduce heat and let simmer for about an hour. Cool and strain. I like to freeze small amounts of stock in little baggies or an ice cube tray to use to boost a sauce or add flavor to dishes. Otherwise, I freeze in one or two quart containers to use for soups. Vegetable Stock I With a few exceptions, you can use all kinds of vegetables to make a veggie stock. Making vegetable stock is a great way to clean out the refrigerator and to use all those butt ends of veggies that might be relegated to compost. When I was in the professional food world, we used to keep a...

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Spinach and Artichoke Soup

This soup is hearty and creamy, even though there’s not a lick of cream in it. A puree of artichokes and eggs are the secret, and the beauty of this soup is that you can substitute chopped frozen spinach instead of the chopped greens.Either way it’s ready in less than thirty minutes. It does require some attention so you don’t curdle the egg mixture when you pour into the hot soup, so plan on standing over the pot at the end to watch and stir for about 5 minutes. Serves 4 3 T. olive oil4 C. spinach or mixed spinach and chard (2 C. ifusing frozen spinach)4-6 C. chicken stock1/4 C. uncooked white rice1 14 oz. jar artichoke hearts2 T. lemon juice2 eggs1 t. salt1/2 t. pepper4 lemon wedges Heat olive oil in a large sauté pan and add the greens, stirring frequently, over medium heat until tender, 5 to 7 minutes. (If you substitute chopped frozen spinach, skip the sautéing part – just add the frozen spinach to the stock.) Pour the chicken stock into a stock pot, bring to a boil and add rice, turn down heat, and simmer, stirring every so often, for about 20 minutes or until rice is cooked. Remove the pot form the heat to cool, and spoon two large spoonfuls of rice into a separate bowl to cool. Puree the artichoke hearts,...

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Roasted Vegetable Soup

Roast a variety of fall vegetables for dinner, and make soup the next day. Use what you have – I love a variety, but any one, two or three of these vegetables could stand on their own as a soup. 1 lb. carrots, scrubbed1 lb. parsnips, scrubbed1 large sweet potato, peeled1 lb. turnips, scrubbed8 small potatoes8 shallots, skin off8 Jerusalem artichokes1 small hard squash, peeled and seeded3 T. good olive oil1 1/2 t. kosher salt1/2 t. freshly ground black pepper Preheat the oven to 425 degrees F, and line two sheet pans with parchment. Cut the carrots, parsnips, sweet potato, Jerusalem artichokes squash, and turnips into uniform chunks, around 2- inches each. All the vegetables will shrink while baking, so don’t cut them too small. If the potatoes and shallots are bigger than your chunks, cut them in half. Place all the vegetables in a single layer on 2 sheet pans. Drizzle with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender and start to brown, turning once with a metal spatula. The vegetables can be served hot or at room temperature, or – added to stock at this point. Start with 8 -10 cups of good stock, add the vegetables, a bouquet garni of parsley, fresh thyme and a clove or two of garlic, and simmer for 30...

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