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About Us > Our Kitchen
Miyabi captures the beauty of sharpness. The superior knives are crafted in the samurai sword-making capital of the world - Seki, Japan. There, Miyabi artisans combine Seki's rich traditions with exceptional steels and state-of-the-art technologies to produce the ultimate kitchen knives.
Cooking Classes > Demonstration Classes > Light
Mexico is country with a diverse palate. In our history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present a class that allows you to experience the light side of the rich foods of our Southern neighbor . We will introduce you to Chicken soup with Jalapeno peppers and avocados, fresh tomato salsa, orange-marinated chicken fajitas, pickled red onions, fiesta slaw, Mexican rice and fresh fruit with tequila lime syrup. Demonstration Class, 3-hours.
Cooking Classes > Demonstration Classes > Other
Let the Santa Fe School of Cooking get you going in the morning with a New Mexican brunch that combines the richness of local products and traditions to provide you with a meal that will keep you energized for the rest of the day: Chipotle Spinach and Goats Cheese Quiche, Blue Corn Pecan Pancakes, Fresh Berry Compote, Huevos Rancheros and Chorizo Cottage Fried Potatoes. Demonstration Class, 3-hours.
Cooking Classes > Hands-On Classes
The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.
Reserve your space early; this 3- hour class is limited to 16 people.
On-line Market > Chiles > CHILES--MORE
On-line Market > Chiles > CHIPOTLE EN ADOBO
On-line Market > Cookbooks
by Cheryl Alters Jamison and Bill Jamison
These award winning authors crisscrossed the New Mexico in search of a variety of family and hometown favorites. The book ranges well beyond the recipes to tell the story of the food culturally and historically, and contrasts our food with that of our neighbors in the Southwest and northern Mexico.
Cheryl Alters Jamison and Bill Jamison traveled the state of Texas talking with the local chefs, fishermen, and food purveyors to put together this book chocked full of comforting down-home Texas fare.
In Good Times, Good Grilling, you will find easy, delicious, fresh and simple recipes for that casual back-yard barbecue you are hosting.
On-line Market > Favorites
An easy way to make delicious gourmet pancakes made with Heirloom Hopi Blue Corn Meal.
Perfect for basting chicken or fish or enjoy on toast or tortillas.
On-line Market > Foods of Spain
It is the traditional steel paella pan used by Spaniards for centuries. The pan bottom is dimpled in order to spread heat evenly. You can use this paella pan either in the oven, on top of the stove, or on an outdoor grill. As you use your steel paella pan it will become seasoned: changing color and absorbing more flavors as you continue to cook with it. After each use, treat the pan as you would any steel or cast iron pan: wash it by hand, then season it with a light film of oil to retard rust. Should any rust appear, merely wipe it off. These paella pans are made by a family in Valencia with over 50 years of experience in producing the finest cookware for paella.
Seasoning tip: If you coat the pan with olive oil and place it in a 350 F oven for two hours the process will help prevent rust. Safe for use with induction cooktops.
On-line Market > Gift Baskets
The perfect snack with a nutty-sweet twist!
On-line Market > Pottery & Dinnerware > Flatwear
On-line Market > Pottery & Dinnerware > La Chamba Black Clay Pottery
Great for enchiladas or lasagna!!
On-line Market > Salsas > SANTA FE SEASONS
A classic, robust red salsa.
Press Kit > Class Photos
Press Kit > Food Photos
Recipes > Archived Recipes
this salsa makes a flavorful garnish for any meat or poultry, or it can be used successfully as a quick sauce to spoon over pasta.
Yield: 2 cups
1 red bell pepper, roasted, peeled, seeded and diced
1 cup diced ripe tomato
1/2 cup chopped, oil-packed sundried tomatoes
1/3 cup chopped fresh basil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons extra virgin olive oil
Salt to taste
Pinch of sugar to taste
Combine all ingredients and let stand for 30 minutes. Taste and correct seasonings. Serve.
Recipes > Archived Recipes > Carne Adovada
New Mexican red chile pods, crushed with seeds (not powdered).
Slideshows > Home
Slideshows > Restaurant Tours
Slideshows > The Chile Workshops