Santa Fe Flavors by Anne Hillerman | Paperback | Barnes & Noble
Santa Fe Flavors: Best Restaurants and Recipes

Santa Fe Flavors: Best Restaurants and Recipes

by Anne Hillerman
     
 

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In a city known for its fine dining, Santa Fe boasts countless restaurants for the food lover. Restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the most delectable restaurants Santa Fe has to offer. She gives impeccable recommendations on the best eateries throughout the area and even provides diners the chance to re-create

Overview

In a city known for its fine dining, Santa Fe boasts countless restaurants for the food lover. Restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the most delectable restaurants Santa Fe has to offer. She gives impeccable recommendations on the best eateries throughout the area and even provides diners the chance to re-create some of their favorite dishes. Recipes from both celebrated and undiscovered chefs include Bonnie's Coleslaw from Bobcat Bites, Aguacate from El Farol, Lobster Salad from The Pink Adobe, and Basil Ice Cream from Blue Heron at Sunrise Springs. Bring back the flavor of Santa Fe's finest to your own home. From sweet treats to savory entrees, Santa Fe Flavors has something to tickle every taste bud.

In more than twenty years as a journalist, Anne Hillerman has worked as editorial page editor for the Albuquerque Journal North and the Santa Fe New Mexican, and an arts editor for both papers. She has been the Santa Fe restaurant reviewer for the Albuquerque Journal and Journal North since 2001 and works as a writing coach on fiction and nonfiction projects. Anne is the author of four other books: The Insiders Guide to Santa Fe, Children's Guide to Santa Fe, Done in the Sun, and Ride the Wind: USA to Africa. She is currently a director of Wordharvest Writers' Workshops and the Tony Hillerman Writers' Conference: Focus on Mystery, both of which she helped to establish in 2001.

Editorial Reviews

No other small city in America can top the restaurant reputation of Santa Fe. In fact, its culinary fare has become one of the chief draws for the 1.3 million visitors who now flock to the area every year. Anne Hillerman's Sante Fe Flavors puts the best Santa Fe has to offer on the table, offering readers not only a whirlwind tour of its 50 best eateries but also a sampling of dozens of representative recipes.

Product Details

ISBN-13:
9781423603184
Publisher:
Smith, Gibbs Publisher
Publication date:
01/26/2009
Pages:
112
Product dimensions:
5.54(w) x 7.20(h) x 0.43(d)
Age Range:
18 Years

Read an Excerpt

Pesto Butter Sauce and Arugula Salad

Arugula Salad

2 pounds potatoes, quartered

1 cup chives

1 cup oil

Salt to taste

1/4 cup julienned sun-dried tomatoes

Chive Sun-Dried Tomato Potatoes

1/ 2 cup white wine

1/ 2 cup heavy cream

1/ 2 pound unsalted butter, cold

1 cup pesto (homemade or store bought)

Salt and pepper to taste

Pesto Butter Sauce

1/ 2 pound arugula

1 leek, diced and fried

1 tomato, diced

1/4 cup lemon vinaigrette, store-bought or use your own recipe

2 pounds scallops

To make the potatoes, boil the potatoes until soft. Purée chives with oil and add salt. Mash potatoes with the chive-oil mixture and stir in sun-dried tomatoes.

To make the pesto sauce, reduce white wine by half. Add cream and reduce by half again. Stir in cubes of cold butter. Add pesto. Add salt and pepper to taste. Keep warm.

To make the salad, mix arugula with fried leek, tomato and lemon vinaigrette.

To serve, sear scallops. Place mashed potatoes in the center of plate. Encircle potatoes with sauce. Place seared scallops on top. Drizzle pesto sauce over scallops. Place arugula salad atop potatoes and serve.

Servings: 6

Meet the Author

Anne Hillerman has worked as editorial page editor for the Albuquerque Journal North and the
Santa Fe New Mexican, and as arts editor for both papers. She is the author of six other books, including Santa Fe Flavors.

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