Monday, January 11, 2010

Birthday Dinner

For my birthday, The Feast of the Epiphany, we went to Osteria Il Sogno, a relatively new restaurant in the Pearl Brewery complex.  It came highly recommended by our good friends, Melanie and Cynthia, who love to go there on Saturday mornings for breakfast before shopping at the Farmer's Market.

We started with the small plate antipasti, the highlight of which was a very simple eggplant pure with a hint of lemon.

I ordered the Wild Hog Spezzatino, served over a soft polenta, and Mary got the Roasted Chicken with truffle fries (and since she can't eat a lot of fries, I got a good portion of her's too).  The Spezzatino was incredible, the hog was melt in the mouth tender and the flavors melded perfectly. The sauce tasted as if an entire case of wine had been reduced to the amount served on my plate, it was that flavorful. The polenta was absolutely the creamiest I've ever put in my mouth.  Mary's chicken was simplicity done to perfection--moist meat, crispy skin and perfectly complemented by the truffled fries (which went well with the spezzatino too).

I can't wait to go back.

Holy Scripture mentions occasions when God feeds people and they are "satisfied".  In common usage the word "satisfied" has a minimalist connotation, such as meeting the basic requirements.  That understanding doesn't come close to what scripture is describing.  The Spanish word satisfecho or the Italian soddisfaddo get closer. Those words connote having every want removed, of being satiated, of having all your senses filled just to the point of being absolutely right and perfect and complete. My birthday meal at Il Sogno was muy, muy satisfecho. and I can't wait to go back.

Tuesday, January 5, 2010

May Her Soul Rest in Peace

We received word this week that Dr. V. Nelle Bellamy, former Archivist of the Episcopal Church, died a few days before Christmas at age 87. Nelle was an Adjunct Faculty member at The Seminary of the Southwest when we were there, and taught in the History and Theology curriculim, though much of what she taught was what we'd call "Spirituality" today.

One of the things Nelle did was introduce scores of clueless seminarians to The Rule of St. Benedict.  She was an Oblate of St. Mary's Abby, West Mallig, England, and lived her life in the spirit of the monastic rule.  We were blessed to have known her and been formed by her.  I think that we learned as much from her hospitality at table and the affection she showed her creatures as we did in class, which is the sign of a true spiritual guide and mentor.

In thanks for Nelle's witness, I offer this excerpt from Benedict's Rule, Chapter 73. 

"The reason we have written this rule is that, by observing it in monasteries, we can show that we have some degree of virtue and the beginnings of monastic life. . . .For observant and obedient monastics, all these are nohing less thatn tools for the cultivation of virtues; but as for us, they make us blush for shame at being so slothful, so unobservant, so negligent.  Are you hastening toward your heavenly home? Then with Christ's help, keep this little rule that we have written for beginners. After that, you can set out for the loftier summits of the teaching and virtues we mentioned above, and under God's protection you will reach them. AMEN."

May her soul and the souls of the faithful departed, through the mercy of God, rest in peace and rise in glory.

And Nelle, pray for us in our journey.

Saturday, January 2, 2010

Food Movies

I'm looking for suggestions for movies about Food and Theology. Don't let the word "theology" throw you. I mean it in the broad sense of life, love, the ultimate, the holy, the good and the beautiful.  If God is mentioned then that's OK but if not, that's OK too.  The main theme is "The Heavenly Banquet"--that is, meals which demonstrate the communion possible (or lack thereof) around a table.

So far I have on the list:
Like Water for Chocolate*
Chocolat*
Eat Drink Man Woman*  (Tortilla Soup* in the US version)
Mostly Martha* (European version/ US version is "No Reservations*")
The Cook The Thief His Wife and Her Lover
Ratatouille
The Big Night*
Babette's Feast*
Tampopo
Pieces of April
The Wedding Feast
Sideways 
Under a Tuscan Sun *

I don't have Julie and Julia* on the list because it was such a disappointing movie. Read the negative comments on www.RottenTomato.com.  They are right on and some are funny.

I'm sure there are more out there and I bet you've seen them. Email me or post your suggestions as a comment.

* indicates I've seen the movie

Green Chile Stew

In response to an email from my friend Jane, here's the recipe for the Green Chile Stew, at least as best as I can remember.  I looked up several and adapted using my technique.

I began with a roughly three pound Pork Loin Roast  (if you can't find a nice one, use Pork Loin Chops, thick cut). I cut it in roughly 1 inch cubes then mixed in about 2 TBS of mild green Chimayo Chile Powder, and let it marinate for three or four hours.

As it was marinating I roasted about 8-10 large Poblano Peppers in the oven at 450 till the skins were blackened and charred  (google "roasting Poblano Peppers" for various techniques).  Put the hot peppers in a plastic bag till they cooled, then removed the skins, seeded and deveined the peppers and set them aside.

When ready to cook, brown the meat in a pot using a little olive oil. Remove when browned. Add a little more oil and one or two diced onions (this will simmer a long time so use larger dices so they hold up well), and chopped garlic to taste (I like it so used about four large cloves).

When onions begin to soften add the meat back in. Slice the roasted Poblano Peppers and add them.  Add in a couple of handfuls of diced red new potatoes  (I used medium sized potatos, probably 10?  Medium ones cut in six to eight pieces, small ones quartered) I'm guessing a pound and a half, maybe two? Add 1 or 2 tsp. of Mexican Oregano, one 15 oz can of diced tomatoes with their juice, and around 6 cups chicken broth to cover.  Salt and pepper to get things started, I adjust this at the end as well.  You could also add in a can of corn or some frozen corn.  This is "cook what you got" sort of fare.

I used my slow cooker on high setting for 4 hours, then kept warm for a couple more. If doing it on the stove, I'd simmer for at least two hours. Check the broth levels from time to time.....you may need more. Also, I added more potatoes about half way into the simmer, as I didn't think the balance looked right initially.  I like mine with the meat and potatoes almost equal proportions.

We ate on this for several days and like all good stews, the flavors matured and blended for several days.  Would be an easy "do a day ahead" meal for a party or gathering.  Serve with tortillas (corn or flour or both).  Let me know how it turns out when you make it.

Friday, January 1, 2010

Last Meal of 2009/First of 2010

We ended 2009 with a great meal of Carne Adovada, beans, white rice with peas and carrots and tortillas. Muy Nuevo Mexicana y sabroso. Chile, como siempre, from Chimayo; Beans, of course, were Rancho Gordo heirlooms, Lila variety, which are also known as sabrosos.  They were delicious, though needed a longer soak so had a little texture. They were great and should be absolutely fantastic today.

This morning I made breakfast, as a way of kicking off 2010.  I had some Spanish chorizo left over from a smokey fish chowder recipe we tried last week.  I diced the chorizo, browned it in a dry skillet, reserved it and blotted on paper towels to remove the excess grease and poured off the grease in the pan, wiping it out to remove most of it.  I added a little olive oil (from the seasoned feta which I'll mention later)--maybe a teaspoon--and sauted some minced red onion just until soft. Returned the chorizo to the pan and added a few tablespoons of the feta  (coursely chopping the chunks) along with some of the rosemary and sun dried tomatoes from the container.  Scrambled in four eggs and made some three seed toast from a baker at the Pearl Farmer's Market.  I hope that 2010 is half as good as the breakfast!  If so, it's going to be a very good year.

The Seasoned Feta was a find the last time we went to Pearl Farmers Market. It is by CKC Farms in Blanco.  The owners, Chrissy & Adriana Omo, had photos of their huevos con feta made with this delightful feta, which is seasoned in olive oil, some rosemary, sundried tomatoes and  other spices. They also had photos of their herd of goats, who provide the milk. Obviously much love went into this cheese. They hope to open the farm to visitors in 2010 and we plan to pay them a visit to meet the goats and border collies who tend them.  Chrissy and Adriana are delightful, enthusiastic and engaging with great spirits.  Pay them a visit if you go to Pearl.