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!

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.)

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.

 

 

 

Obama, Ukulele and Time-Consciousness Altering- what a trip!

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Two weeks ago the President was in town.  My 15 year old girl and I got stuck in a blockade a few cars deep of an intersection where  police had halted traffic.  We sat in the car, unmoving, for about 40 minutes, giving thanks to the working AC as the car reported the temperature at 95 degrees.  At one point Oona got out, took pictures of the traffic to share on Snap Chat with her friends with the caption “Thanks, Obama!”. She took a photo of a helicopter.  Arbitrarily we decided was the one he was in.  “Look!  I see him!  HI OBAMA!” she shouted to the delicious irony speck of irony in the sky.

But then, finally, we watched the presidential motorcade pass: motorcycles,  police cars, official vehicles, and one thrilling Black Cadillac SUV with fancy flags right in the middle of the procession.  My smart, sassy girl whooped with excitement, and the stagnant pain was redeemed.

IMG_6944January may seem a long way out, but I know it will be here in the blink of an eye.  I am thrilled to invite you to a Ukulele and Cooking retreat in Mexico that I will be participating in, plus two other ukulele festivals.

 Minutes can last forever- especially when you are stranded on the road on a hot summer day, but the months and the years (especially the years) fly by….  I know this  adventure will be one of those that stops time, a week that lasts forever in memory.  That is what I love the most about travel, and ukulele retreats.  They have the same power as a presidential motorcade.  To slow time and create memories that last a lifetime.
WINE COUNTRY UKULELE FESTIVAL  Sept 4-7 Santa Helena, CA
ALBUQUERQUE UKULELE FESTIVAL  Sept 26-27th Albuquerque, NM
MEXICO! La Semana de UKE-CULINARIA Fiesta  January 24-31 2015  Ajijic, Mexico

 

 

Big Bunny!

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We had a hoppin’good time at the LA Zoo over the weekend, playing 10 shows in 3 days and hanging with the Big Bunny.  We packed breakfast burritos with green chili and lunch burritos with red chili to share with another New Mexican, Luis Guerra who played the sassy new Ohana bass.  (Can’t wait to take this little powerhouse to the Reno Uke Fest this weekend!)

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Who can resist a  carousel?  Sure wish we had the chance to ride in the Dung Beetle Chariot!

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