The Matriarchy of Sauces

If hollandaise is the mother sauce of French cuisine, red chili sauce must be the madre of New Mexican food.  When Old World meets New World magic happens- breakfast fit for El Rey! (recipe follows)

Poached eggs in a polenta nest with red chili bearnaise. Mmmmm.

Poached eggs in a polenta nest with red chili bearnaise. Mmmmm.

I am looking forward to the cooking element of our Santa Fe adventure as much as the music!  First thing we will cook will be both red and green chili sauces.  And I’ll be putting recipes and songs and photos together into a book.  I hope you will reserve a seat at the table!

Even if you are not staying with us at the Inn, you can join in- there is a walk-in  option on the registration form, and soon we will open individual workshops to registration. (if you want to be first in line for the open registration I suggest you subscribe to the Ukulele Adventures blog post.)

And everyone is welcome at the public events, including a full-on Flamenco show at El Meson on Wednesday November 4th, and the Smoking Jackets Giant Show at Tiny’s on Friday November 6th.  Or come enjoy hearing the participants play at the Farmer’s market on Saturday morning or at La Choza Saturday night!

Full disclosure- the title of this post is the chapter heading from The Making Of A Cook by Madeleine Kamman.  That’s the book which made me a cook. Everything I know about eggs, cakes and sauces comes from the 1971 edition of this book.  I give it as a high school graduation present to every kid I know, as I think learning to cook a good omlette can save your life.  My copy is held together by tape, nostalgia and love, and I still consult it every time I make crepes.

These two pages can save your life!

The secret to life, the universe and everything

My hollandaise recipe has become somewhat free-form, but you can accomplish something like the sauce shown in the photo above if you try this:

Wisk 3 egg yolks into a cup of cold, good NM red chili sauce, add a little lemon zest and a tablespoon of lemon juice. Over a medium flame wisk constantly.  Add 3 or 4 tablespoons of COLD butter.  The butter will melt as the chili and eggs come to temperature and you will have a no-fuss emulsified sauce. Pour over poached eggs nestled onto an english muffin or polenta or spinach…to make a NM Benedict.  Or serve with fish or asparagus.

Just be sure to make enough for me, because once I hear you are making it I may show up on your doorstep- Or- join us in Santa Fe and I’ll make it for you!

Santa Fe U’ke ‘Ole-le

It’s that time of year! CHILE is roasting everywhere in New Mexico, and ex-pat New Mexicans are roasting chile anywhere they can find it. Even grocery stores in Los Angeles are selling Hatch green. We blistered up a few pounds and ate them on the spot.

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Before

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Durring

Here’s what it looks like now:

Santa Fe brewing co. is among several local craft brewers who make KILLER beer!

AFTER!     NB: Santa Fe Brewing Co. is among several local craft brewers making KILLER beer!

Southern New Mexico is known for it’s green chile, but Northern New Mexico is where the best red comes from.

Red and green chile are essentially the same plant, but red is left to ripen, and is then picked and strung into picturesque ristras to dry in the sun.  Fresh green is roasted and peeled, dried red is either powdered or pulverized into a sauce. (There just may be an article in the coming Ukulele Magazine were I go on about this, and it just may have a recipe included.)

I can’t wait for the first weekend in November, because that’s when Daniel and I go back to Santa Fe for the The New Uke Culinary Fiesta.  First order of business will be to teach everyone how to make red and green chile sauce.

There are still a few spots left for anyone who wants to sign on, and soon we will be announcing opportunities for “locals” to join the fun, including the full-on flamenco show by Miel Amarga (with Daniel on guitar) at El Meson, and a show by The Smoking Jackets at Tiny’s.

Full Smokin' Jackets! Craig McClelland, Heidi, Daniel Ward and John Bartlit.

Full Smokin’ Jackets! Craig McClelland, Heidi, Daniel Ward and John Bartlit. fab shot by http://www.allisonphoto.com/

U’KULELI!      CHILI!

If music be the food of love… I think we are in no danger of pining away!

 

Reasons to take up SMOKING

Reason #1: Wardrobe.  You get a swell looking jacket and cravat, plus a jaunty hat!

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THE SMOKING JACKETS are (from left) Daniel Ward, Heidi Swedberg, Craig McClelland and John Bartlit. Craig is gigging in WI this summer, and will join us in November

The Smoking Jackets are hitting the road in trio formation- John Bartlit, Daniel Ward and I will presenting the first Rocky Mountain Ukulele Festival in Durango, Colorado.  We have a great day of workshops planned, starting Friday July 10th with our “song of the year”, Silly Love Songs.  The next day will be filled with classes: 3 sessions of 3 classes, offering a beginning, intermediate and advanced class each session. (I wish I could take John’s ukulele percussion class!)

Reason #2: Smoking is good for you.  When you are doing it on an instrument, that is.

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At the end of summer John will be coming out our way and we three will head up to the Wine Country Ukulele Festival together for four days of ukulele fun, September 10-13. We will be teaching, performing and doing all things ukulele, including a public show at Velo Vino on Sunday afternoon, September 13. The festival in Wine Country is everyone’s favorite because, well…wine.  Ukulele.  ‘Nuff said!

We are working out details for a show or two in Los Angeles before John flies back to New Mexico, and will update the schedule with that soon.

Reason #3: It makes you seem sophisticated.  That’s our motto- “Sophisticated, Educated, Medicated”.

All the beautiful photos in this post are by Allison Shallert, Allisonphoto.com

All the beautiful photos in this post are by Allison Shallert, Allisonphoto.com

In November all four of us will come together in beautiful Santa Fe, New Mexico for the New Uke-Culinary Fiesta. Highlights of this event include two public shows, one for the Smoking Jackets and a full-on flamenco show.  There will be great workshops in a beautiful setting, plus we will be teaching cooking classes focusing on combining New Mexican and classic European dishes.  Old world meets new- or as we like to call it, Nuevo Mundo.  And there will be big-time BBQ- our other favorite way to SMOKE!

(For the record, none of us are smokers, nor do we endorse the use of tobacco.  We’re just in it for the costumes.)

It’s All About the Kids… and the Booze

aka: Academia de Ukuleles de la Ribera / Consider the Cazuela

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See, I had this idea that I would write an extended metaphor about how the new uke program started by the Club Ukulele Laguna with the La Semana de Uke-Culinary retreat folks and the mixing of a great cocktail are complicated miracles, that when all the elements are assembled with art, love and diligence the result is magic.  And then I’d reference MFK Fisher…  but really, it’s just all about the kids and the booze.

Kids first, drink recipe later. Priorities!

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First strums and smiles. That’s what the ukulele is all about.

Rounding up enough instruments for the program was step one, but throwing a bunch of instruments out into the wild won’t make it happen.  It is the fun part, though, and that was where Daniel came in.  We had the pleasure of passing out a batch of 14 Ohana ukuleles, purchased by and hand carried down to Ajijic, Mexico by the La Semana de Uke-Culinary retreat participants.

Here they come, ukes in hand!

Here they come, ukes in hand!

The hard work, organizing the program, getting the ukes together and into the country, putting together the program, finding the teacher… was done mainly by Elaine DeMann, ukulele raconteur, and Ajijic denizens Sheila Ruof and Judy King.

The wonderful Sheila- as feisty as she is dedicated!

The wonderful Sheila- as feisty as she is dedicated!

Material support has streamed in from the local ukulele club, the CUL Kids. They have provided additional instruments to the growing program; a classroom set of our forthcoming book, COLOR-ALONG Ukulele (just a few more days left to pre-order!) and have raised funds to pay a teacher.

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***Tonight, March 24, 2015 is their FUNDRAISER event!  If you happen to be in Ajijic… ***

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Everybody loves Lalo! Elaine and Sheila are no exception.

The teacher: the key element in making it all work, and boy, did they get lucky on this front!  José Eduardo García Espinoza, aka “Lalo” is a beautiful musician and human.  His kind smile and relaxed, modest manner melt any resistance. The kids love him and are inspired to impress.  Young, handsome, approachable, he is an accomplished musician and an experienced teacher who can create an atmosphere of passion and discipline. Lalo has been working with the kids every week at the community center, and the videos we have seen show just how focused they are.  They have progressed beautifully.

Lalo, who plays guitar and a host of other strings is fairly new to the uke.  Underrepresented and hard to find  in Mexico, he picked up a very basic starter soprano while in the capitol about a year ago, and fell in love.  Louis Wu at Ohana has generously offered to send Lalo a tenor-sized cut-away with a pick-up fit for a professional.

NOW, on to THE BOOZE!!!!

Kristi and Ross didn't like theirs at all!

Kristi and Ross didn’t like theirs at all!

A Cazuela, a clay bowl, is used to serve the epimonus drink.  Elaine had commemorative bowls inscribed for La Semana de Uke-Culiaria which we drained and took home.  I believe her secret recipie, passed down from her mother who was an event caterer, used pepsi.  Maybe there was some other stuff in there too. Vodka? You can’t fault me if I don’t remember…  It was a highlight of the trip.   This one looks simple to make.  Try it out- invite me over!

2 oz tequila
1 dash salt
1 sliced lime
1 sliced orange
1 sliced grapefruit
1 sliced lemon
1 tsp grenadine syrup
fill with Squirt® citrus soda

In a cazuela that is made of clay, put ice, salt, a slice of lime, orange, lemon, and grapefruit. Add grenadine, tequila, and fill with squirt. Use a straws to shake, and serve. Hilarity will ensue.

CHEERS!!!!!

CHEERS!!!!!

Our NEW BOOK!

Pre-orders are being taken now through KICKSTARTER for our NEW BOOK:

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The site is hot and business has been brisk! In less than 24 hours, more than 160 copies have been ordered. We are excited to have been promoted to “staff Pick” on the Kickstarter!

Color-Along Ukulele is a method book with illustrations designed to entice beginning players of all ages, and includes companion recordings– great for use in the classroom or at home.

Fun lessons and illustrations by El Rey with recordings to boot!  Woot!

Fun lessons and illustrations by El Rey with recordings to boot! Woot!

BIG THANKS to all the backers who jumped in on the first day: for believing in this project, for pledging the funds we need to finish.  Your orders will allow us to get to work on the art, recordings and deliver it to the printers.  In plenty time for the holidays. (What? Christmas already?)

And big thanks for your generosity towards others.  At least 100 of the books just bought are being directed to the hands of  kids ready to learn the ukulele in places like Haiti, India, and Mexico where we are partnered with smart organizations.  And we know a bunch of kids stateside, from California to New York who would love books in their schools and libraries.

These girls are in the ukulele program we started in Ajijic last month with the CUL Kids!

These girls are in the ukulele program we started in Ajijic last month with the CUL Kids!

Lalo, el maestro in Mexico, teaching his new class.  He was our second order!

Lalo, el maestro in Mexico, teaching his new class. He was our second order!

Please click on the site, watch the great movie edited with love and skill by Daniel’s niece Kirsten, shot by Lisa Udelson and staring her beautiful son and his friends.  Check out the rewards, which include art by El Rey, our artist.

Who wouldn't want an original by this handsome monkey-squid?

Who wouldn’t want an original by this handsome monkey-squid?

We’ll even make you dinner!

....actual platings may vary...

….actual platings may vary…

We are pleased as punch with this book and we think you will be too!  Hear the whole story on Kickstarter.  Check it out! click here:   COLOR-ALONG UKULELE

And a reminder- if you are in LA we start classes at U-Space TOMORROW! (2/28) at 10:30 am for families!  Hope to see you there!

This Is Not A Test (Kitchen)

Preparing to teach a cooking class  at the end of January at the La Semana de Uke retreat on the shores of lake Chapala  in Jalisco, Mexico means testing out some recipe ideas at home.

There are still a few spaces available to join us on this adventure which includes hiking, photography, cooking and music.  Those of you locked in a cold wintery area: I especially recommend you consider packing a small bag and jumping on the first Aeromexico flight you can book.

Here is an enticing food-a-logue to get you thinking about it.

Last week Daniel wanted to work on a flautas/taquito idea.  Poor me,  I had to suffer the consequences.

Looks tasty already!

Looks tasty already!

While gigging in Baltimore(of all places), Daniel had eaten some really tasty appetizers in a fancy Mexican joint.  Flautas con pollo were on his mind: crunchy “Mexican egg rolls”, spiced with chili, oregano, zest and juice of orange, lime and lemon… mmmm.

First, a chicken was spatchcocked and roasted,  (OK, I just love to say “spatchcocked”.  But admit it- don’t you?) shredded and mixed with the citrus, plus onion, garlic, herbs, chillies and other seasonings.

There are always some secrets kept, even in the most intimate of relationships.  Even between blogger and reader.  It is what keeps our relationship fresh.  So, yes- there may have been salt and pepper added.  Perhaps even olive oil.  But I’ll never tell.

The tiny test kitchen gets a workout!

The tiny test kitchen gets a workout!

Flour tortillas were filled and rolled with the heavenly stuffing, but instead of frying…IMG_7415he baked them in the oven.  Red Chili from Chimayo, New Mexico makes the sauce… and it is never a party without a little guacamole!

 

he baked them in the oven.  Red Chili from Chimayo, New Mexico makes the sauce… and it is never a party without a little guacamole!

Daniel gets serious about plating

Daniel gets serious about plating and garnish

and….

Mmmmmm...   Nuf said.

Mmmmmm… Nuf said.

The next day he made the same thing,  but with corn tortillas, taquito style.  Even better.  Kid tested, kid approved!

However,  I think he needs to work on this idea some more, don’t you?   My mouth is watering just thinking about it!  If you can’t stop by for dinner this week you should definitely check your schedule for the last week of January…   Learn more about joining us at http://ukuleleadventures.com/

com com com nom nom nom.

 

 

 

A Treat

I do love to cook.  And bake.  And travel .  And make music….

And now that I have been granted my dream job combining my three favorite things- travel, cooking and music I have become a food pornographer.  Every time I cook (which is about 3 times a day) the phone camera comes out.  There have been a stream of shameless posts on the facebook page for the retreat in Mexico coming up in January.

This morning was the first day of school for some in my house.  Occasion enough-  Let’s bake!

Do you know the muffin, man?

Do you know the muffin, man?

I must be honest- I lost my taste for sweet things long ago:  I am nonplussed by pies,  I scoff at scones, cake and candy leaves me cold.  But these blueberry muffins are different.  Although the recipe card modestly bears another woman’s name, these are My Mother’s Muffins and these are my madelines.  When the smell wafts into my memory I am filled with a sense of well being.  All is right with the world.  They were made when we had sleepover guests, or church functions, or on special mornings.  There were never any leftovers.  The tops, sugar crusted and golden brown were glorious.  The bottoms of each muffin would be examined thru their festive paper cups to determine which had the most blueberries.  Steaming hot halves were smeared with margarine from the little yellow tub.  Greedy stacks of empty muffin papers grew along side our breakfast plates, three or four pastel circles high, stained with fragrant crumbs and purple juice, attested to the muffin’s  irresistible powers.

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There was a time when I would substitute whole grain flower for the white stuff and reduce the sugar.  Meh.  These days I go all the way.  This morning I was out of oil and used softened butter instead,  (Margarine never made the journey from my mother’s pantry to mine) and I think that change may be a keeper.

Try these for a brunch or a gift if you are looking to increase your popularity.  They are simple, fast and easy.  You may have to double- or triple – the recipe.

1/3 cup oil (or softened butter)

1/2 cup milk

1 egg

1 teaspoon vanilla

2/3 cup sugar

1 1/4 cup flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

1 cup blueberries

Beat oil, milk, egg, vanilla and sugar together.  Sift flour, baking powder and salt together, then stir into egg mixture.  Gently fold in blueberries.  Line cupcake tins with papers or grease tins.  Fill each with 1/4 cup batter.  Sprinkle 1/4 teaspoon sugar over each muffin.  Bake at 375 degrees for 20-30 minutes or until golden topped.  Serve warm or cold, with or without butter.  Makes 10-12 muffins.