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Candied Acorn Squash from Johnathan Perno

Jonathan Perno, of La Merienda at Los Poblanos Historic Inn & Organic Farm, is fiercely committed to a farm to table philosophy, the Slow Food movement, and developing a hyper-regional culinary vocabulary. While he’s absolutely content to let the fresh ingredients take all the credit, Perno has already impressed the most critical of foodies with his own unique perspective on food.
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EdwinTheodore Los Alamos Coop

A café transformed into a cooking school at the Los Alamos Co-op

By day, the Los Alamos Co-op is a bustling market with colorful veggies, presses to make peanut or almond butter (depending on what suits your fancy), and descriptive placards describing the origin of the tasty locally-sourced goods. But by night, once a month, the little café transforms into an off-beat cooking school. The café tables become a venue for cutting boards and preparation: the store is the muse and the scientist is the chef.
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Pear Mincemeat (and Mincemeat Pie!)

I can't believe how many people have told me recently that they've never had mincemeat pie! Its name is an artifact of its origin in medieval times, when spiced meat and fruit pies were common. Modern versions usually just contain apples, raisins, and lots of warm spices. I made this lovely pear mincemeat using the tiny, hard pears from our backyard tree; the recipe makes enough for two pies, or two quarts for canning.
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Baking with Honey

I've been thinking a lot about eating locally for several years now, but one non-local habit I haven't kicked yet is white sugar. It's essential for baking and canning, right? Well, actually... there's a lot of wisdom out there about baking and canning with honey! There are also many reasons, besides eating local, to use more honey. It has a lower glycemic index, it contains vitamins and minerals, and raw honey contains beneficial antioxidants and enzymes.
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Paraguay to Farm Camp: Red Beet Cupcakes and Hibiscus Tea

Why can't life be like farm camp, I wondered? A system in which you are not ultimately responsible for the fate of the plants you tend, where chickens roost on your arm, tall people cool you off with watering cans, guitars and sing-a-longs materialize out of thin air, and someone magically appears with fresh ingredients and tells you what to cook.
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APPLE-ROSEMARY-WALNUT PIE WITH ENLIGHTENED PIE DOUGH

Forget everything you’ve ever learned about pie dough (except, of course, that you’re the boss and the dough knows when you’re afraid). As part of my goal to lighten up dessert, I consulted my friend Kate McDermott, a Seattle-based teacher and pie Bodhisattva, to develop a more healthful makeover of the all butter crust that so many of us grew up with. Our recipe is a fifty-fifty butter–olive oil blend, using an unorthodox combination of techniques that includes the hot water method traditionally used for meat pies in England and a “letter” fold that encourages the flaky layers reminiscent of a butter crust.
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CHOCOLATE BARK

Talk about glam! In less than an hour you can make your own chocolate shop–style confections that will have your guests swooning. Melted chocolate meets dried fruit, nuts, and a zippy hit of crystalized ginger, then poured onto a baking tray to set up and mold in the refrigerator. Once it hardens, you can cut the chocolate into neatly pruned twigs or break into free-style driftwood. Whatever you choose, it’s a stunning sweet ending. Keep chilled and covered until ready to serve.
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Savory Stuffed Apples

Baked apples don't have to be limited to dessert! When I saw a recipe for savory baked apples in Cooking Light, I knew I had to try it. The original recipe called for brown rice, but I substituted farro for a nuttier taste; quinoa would also be delicious. These unusual grains may seem exotic, but I've seen them at more and more stores, even at Costco recently. If you want to use brown rice, just start it cooking when you start preheating the oven. For a vegetarian version, leave out the sausage and substitute mushrooms, or more walnuts. Use the biggest apples you can find, and search out some of the tangier varieties like Pink Lady or Honeycrisp.
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Pistachio Orange Biscotti

Homemade biscotti make a wonderful Christmas gift. They are a bit of project, but worth the effort, and it's easy to create your own unique flavor combinations. The cookies are baked twice so that they stand up to repeated dunking in your favorite hot beverage. I used whole wheat pastry flour in this recipe, which gives the cookies a bit heartier flavor. Really you can add any kind of goodies you want to the basic biscotti recipe, but New Mexico pistachios and candied orange peel are a great combo. I made my own candied orange peels (see my blog for details!) but you can find them in many grocery stores this time of year.
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Fresh Peaches, Basil, Honey Mascarpone on Sponge Cakes

Sweet, juicy peaches from New Mexico farmers’ markets are so much better than the often dry or under-ripe specimens from grocery stores. I like to make these little sponge cakes in a heart-shaped muffin tin or any jumbo muffin tin, which is also an easy way to transport them. Mascarpone is a mild, creamy cheese much like cream cheese but even softer. If you can’t find it, just use cream cheese mixed with a bit of sour cream. But don’t miss out on local peaches!
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  • These kabobs at @miladpersianbistro are outstanding! Chef Neema is cooking up a sampler you won't want to miss for #nmrestaurantweek - make you reservations now. #ediblenm #simplysantafe #newmexicotrue

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  • The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico

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  • Where's you next stop for restaurant week? This stuffed poblano at @amayarestaurant is pretty fabulous! #nmrestaurantweek #ediblenm #simplysantafe

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  • Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico

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  • New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm

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  • Cavatelli with Perigord truffle, poached egg, and ham hock! @rwinnofanasazi for #nmrestaurantweek next week. Make your reservations now! #ediblenm

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