Dining
Public Invited to Enjoy Tapas y Vino Saturday
By LINDA HULLRotary Past President
“Wine is only as good as the company you share it with, so drink great wine,” quips Mark Johnson, the Santa Fe sommelier who will be leading the wine-tasting and tapas event Saturday, Nov. 2 at Dixie Girl restaurant, 1789 Central Ave.
The Spanish Table is Rotary’s autumn fundraiser and the fun starts at 5:30 p.m. as the first of five courses of tapas, including dessert, will be paired with five different Spanish wines carefully selected by Johnson, who will engage diners with his vast knowledge of wine and food pairings.
The menu features: Read More
Food on the Hill: Pumpkin Waffles
This week’s recipe:
Pumpkin Waffles
Photo by Sue York/ladailypost.com
The evening before:
1 pkg of dry yeast
½ cup of warm (105 degree) water
1 1/8 cups of milk, warmed
1/3 cup of cream, warmed
1 ¼ cups pumpkin
1 stick (1/4 pound) of unsalted butter, melted
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon cloves
2 cups of flour
Photo by Sue York/ladailypost.com
Next morning:
1 teaspoon salt
¼ teaspoon baking soda
2 large eggs, beaten
¼ to ½ cup of milk to thin batter
Photo by Sue York/ladailypost.com
In the Evening:
Add the yeast to the warm water and stir until Read More
Rose Chocolatier and Decadent Table Host ‘Pop Up’ Events
RC/DT News:Rose Chocolatier Artisan Marguerite Rose McClay and Decadent Table Owner/Chef Lisa Kratzer will have a “Pop Up” in their kitchen store front at 4710 Quemazon 10 a.m. to 2 p.m. Saturday, Nov. 2. McClay and Kratzer have teamed up to sell their favorite delectables straight from the kitchen.
Stop in and select some of the finest dark chocolates available in town. Or, if interested in fancy cakes and pastries, Kratzer will be featuring her famous Trifle as well as several of her other popular desserts.
Come meet the chefs and their helpers and put in orders for the holidays. Or just buy something
Fusion Cafe Replaces Coffee Booth!
Coffee Booth owner Brian Booth, center, closed down his restaurant Sept. 30 and turned the keys to the building in Mari Mac Plaza over to Miracle and Chuck Miller who have opened the Fusion Cafe and Coffee Roasters Restaurant. Photo by Carol A. Clark/ladailypost.com
By CAROL A. CLARK
Los Alamos Daily Post
Chuck Miller and his wife Miracle Miller of Los Alamos are the owner/operators of the brand new “Fusion Cafe and Coffee Roasters” restaurant in Mari Mac Plaza. The Miller’s purchased the former “Coffee Booth” from Brian Booth who said it was time Read More
Food on the Hill: Chicken Cordon Bleu Casserole
This weeks recipe:
Chicken Cordon Bleu Casserole
Photo by Sue York/ladailypost.comIngredients
1 pound, 6 ounces of cooked Chicken, cut into pieces
9 cooked Lasagna noodles, drained
4 cups of Mozzarella cheese
8 oz Provolone cheese
12 ounces of mushrooms, fried until golden
16 ounces of small ham chunks, about 1/8 of an inch size
15 ounces of Alfredo sauce, either homemade or store bought
Directions:
Slice the mushrooms and fry them in batches with vegetable cooking spray until golden, set aside.
Photo by Sue York/ladailypost.comIn a 9 x 13 baking pan put a
Enjoy Dinner and Entertainment at Saturday’s American Legion Fundraiser
AMERICAN LEGION News:
On Saturday, Oct. 19, 2013 American Legion Post 90, Auxiliary Unit 90 will be hosting a fundraiser in support of Auxiliary Charities. Dinner will be served by the Ladies Auxiliary starting at 5:30 p.m. for $6 a plate consisting of New Mexican Fare.
Live entertainment at 7 p.m. will be provided by BAT, a musician and interactive entertainer. BAT honors and entertains Veterans throughout the country. If you have never seen BAT, this may be your only chance this year due to his busy touring schedule.
The American Legion is a national organization created to honor and serve ALL Read More
Food on the Hill: Blonde Zucchini Bread
This Week’s Recipe:
Blonde Zucchini Bread
Photo by Sue York/ladailypost.comIngredients (Makes Two Loaves)
- 3 ¾ cups bread flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups sugar
- 4 eggs
- ½ cup vegetable oil
- 1/3 cup vanilla yogurt
- 1 teaspoon nutmeg
- ¾ teaspoon salt
- 1 teaspoon vanilla
- 3 cups of shredded zucchini
- 1 cup of chopped walnuts
Directions:
Pre heat oven to 350 degrees. In one bowl, mix together the dry ingredients. In a larger bowl, mix together all the wet ingredients. Mix the wet ingredients into the dry ingredients about ¼ at a time until all incorporated.
Photo by Food on the Hill: French Onion Soup
This Week’s Recipe:
French Onion Soup
Photo by Sue York/ladailypost.comIngredients
- 6 medium size onions, sliced (rings Preferred)
- 3 Tablespoons Butter
- 1/4 Cups White Wine
- 1 teaspoon Sugar
- 7 Cups beef broth(I prefer 5 cans of Campbell’s consommé plus one box of Swanson’s beef broth –NO SALT)
- 7 Slices Rustic Bread slices or cubes
- 7 Slices Mozzarella Cheese
- 7 slices Provolone Cheese
- Good Parmesan cheese, grated
Directions
Melt butter in a large soup pot, add onions and sauté. When just golden on edges, cover with lid and cook on medium low for about 10 minutes until onions Read More
Co+op Presents Unique Beer Dinner
CO+OP News:
The Los Alamos Co+op Market, Santa Fe Brewing Co. and Chef Edwin Theodore present a Beer Dinner to satisfy both meat eaters and vegans alike at 6 p.m. Thursday, Oct. 17. The five beer and four course meal features delicious pairings.
Beer Dinner Menu:
- Opening Beer ─ Saison 88
- First course ─ Walnut and Pecan Pate and mystery beer
- Second course ─ Beet and Orange Soup & Santa Fe Pale Ale
- Third course ─ Barley Risotto & Oktoberfest
- Dessert course ─ Chocolate and Avocado Mousse & Java Stout
Tickets are available at the Co+op, and space is limited. This event is $45 for Read More