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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.
Cooking Classes > Specialty Classes & Events
Featuring Chef Rocky Durham
If you are a cook, a Catholic, a New Mexican, or just have a well-appointed kitchen, it’s likely you own something bearing the image of San Pasqual—the patron saint of cooks and kitchens, sheep and shepherds.
San Pasqual, known by his given name, Paschal Baylon, was born on May 24, 1540 in Torrehermosa, in the province of Zarafos, Aragon, in what is now Spain. The son of peasants, from the age of seven Paschal worked as a shepherd and became renowned for his devotion, charity, self-sacrifice and courtesy to others. When he was 24, Paschal became a lay brother in a cloister of Franciscan friars where his duties included preparation of meals and keeping the kitchen clean. He was hesitant feeling this hard work would keep him from his prayers. However, Paschal found cooking to be meditative and discovered he could be deep in prayer and still prepare food. Paschal died on May 17, 1592 in the town of Villa Real. He was beatified in 1618 and canonized in 1690.
Rocky Durham is the Executive Chef at The Blue Heron at Sunrise Springs Spa Resort in La Cienega and a former chef instructor here at SFSC! Chef Rocky will be preparing a lamb-centered feast to celebrate San Pasqual Feast Day in honor of Paschal Baylon! Menu to include: Spring pea soup with Catalan croutons, Spring lamb empanadas with Peasand Mint, New Mexico Lamb Adovada with Radish Slaw and Brandied Cherries with Granola and Cream.
Three hour demonstration style class that includes recipes and a full meal.
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 > 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 > 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