|
|
|
Eddie Lyons,
Sous Chef, cooking instructor, husband, father of two,
former New Yorker, once-upon-a-time ski bum - classic
Santa Fean. Quite good-looking, too, don't you
think?
|
|
 |
The Santa Fe School of
Cooking is right off The Historic Plaza on San Francisco
Street.
I walk up the stairs of the Plaza Mercado to the third
floor and into an inviting and colorful
market of shelves stocked with southwestern
spices, specialty cookware, dishes, cookbooks, various
mixes and...but of course...LOTS of chilis.
|
|
There's a slight fragrant aroma
of spice - is it cumin, cinnamon, oregano?
It's only ten o'clock in the
morning, but I'm ready for dinner.
|
|
The
Santa Fe School of Cooking
116 West San Francisco Street
Upper level, Plaza Mercado
Santa Fe, New Mexico 87501
505-983-4511 |
|
| Today
is my lucky day - the class is small and begins with
introductions - the other three participants, two Santa
Fe residents and one from Austin, Texas, are all gourmet
cooks... and then there's me. I like to eat and
the rich southwestern flavors of chili peppers, black
beans, corn, squash, and cilantro have particular appeal
to me, but preparing them in such a divine way has
got to be an art. It is. |
|
|
In Santa Fe, Native American,
Spanish, Mexican, and Anglo cultures are so integrated, it is not
unusual to forget where you are, as I did the other night in my
dream, wondering why Mexico was using US Postal trucks? The
respect and determination to keep all these ethnicities alive
and unforgotten is reflected in the shops, the clothing, the
language, and of course, the food.
The question for today is
"What is Contemporary Southwestern?"
There may not be an answer, but Eddie give us a likely raison d'être
by explaining how the staples (corns, bean, rice, peppers and
squash) are now influenced with the infusion of flavors and
preparation of other cultures, such as Asia. There is no
standard - the art is in adding and subtracting until the flavor
is pleasing.
And so our class begins - a
delicious and colorful presentation of traditional southwestern
dishes.
Our Menu Today
Lime-Marinated Salmon with
Ginger Lime Butter
Southwestern Scalloped Potatoes with Green Chilies and Cheese
Stir-Fried Julienne of Summer squash, Carrots & Red Peppers
Vanilla Flan
|
Get
Actual Restaurant Recipes
|
| Would you like
some actual restaurant recipes, such as enchiladas, corn tortillas
and Tomatillo
from the Santa Fe School of Cooking?
Sign up
here and they'll be on their way to you.
|
|
Because the flan needs to bake and cook,
Eddie starts with dessert first (I think it should be
that way anyway) and when it is ready 40 or so
minutes later, he shows us how to gauge the perfect jiggle
factor.
|
Get
free recipes
from
the Santa Fe School of Cooking
Sous Chef at the Galisteo
Inn.
Formerly at the Pink Adobe, the Edge, Zen World Cuisine
and the Hilton of
Santa Fe.
|
 |
As the morning progresses, Eddie
shows
us how to roast a chili pepper to perfection using an amazing
little stove top
grill, then shares the secret for making the skin fall
away with just the right amount of steam.
(You can buy the grill from the school's
market). |
| He shows
us how to get unbelievable flavor from cumin by using seeds instead of powder and
grinding them in the coffee grinder. He then renders us high with
the rich and delicate touch and aroma of Canela
(Mexican cinnamon).
To beat the currently high cost
of quality vanilla, he introduces us to Madagascar
vanilla paste (another item to buy at the market), a concentrate that has captured the rich full
flavors of superior vanilla.
Our potatoes are layered
in cream, roasted chilis, onions and Jack cheese,
then baked in the oven while he prepares the baby
greens, salad dressing and ginger-lime butter.
Next, in the blender, he prepares a marinade of
lime, jalapenos and
cilantro, then drenches the salmon in a dish before cooling in the
refrigerator for an hour.
He shows us how to use plastic wrap to
seal the salmon, not the dish. Salt he says, sucks
up moisture so should not be used in a marinade when soaking
overnight. In that case, add salt just before
cooking
Finally, just before serving,
Eddie prepares the Julienne
and teaches us the proper way to stir fry - the secret is always a
hot pan and cool oil which prevents the food from absorbing the
oil and maintains that slightly crisp, flavorful texture. |
|
 |
As only an expert
can do, all the pieces come together with a perfect finish at
the same exact moment.
As the salad is delivered, we
are offered our choice of fine New Mexican wines. I choose a
red blend from the La
Chiripada Winery in Northern New Mexico.
Each plate is arranged as
beautifully and carefully as it was prepared - a dazzling
presentation of color and balance. |
| Finally
it is time for the Vanilla Flan - a sumptuous blend of creamy
smooth custard infused with heavenly vanilla and crunchy melted
sugar baked on top. The flavors in every dish are amazing - hints of
cinnamon with cumin, cilantro and lime, chili peppers and cream, orange
and raspberry overlap seamlessly as though each were meant to enhance
the other. It was so easy... when Eddie makes it.
Preparing food in such a
magnificent way takes know-how and experience;
it takes practice and organization; and maybe most of all it takes a
spirit of adventure and sophisticated taste buds - like Eddie's.
Eddie rarely measures - he splashes and squeezes a little of this, a
little of that. He mixes and marries spices and ingredients, he
tastes as he goes, tries new blends and test oven temperatures until he
reaches the essence of what his imagination suggests.
Now that's art. And, no
you aren't going to be an Eddie after one, two or even 50
classes, but I assure you, the tricks and tips you'll learn in
class will change the way you cook and will get you a lot more
compliments!
Take a class - its a slice of life in Santa
Fe!
Nicole Curtis, who manages The
Santa Fe School of Cooking has a secret behind the beautiful,
warm smile she wears; she loves what she does and she loves
working with her MOM!
It was 1989 when her Mom,
Susan Curtis,
had her "mid-life" crisis, Nicole says. Although
it didn't show up right away, it was a pivotal point - for Susan
and Nicole.
For Susan, it was leaving a
long time career in real estate appraisal. Recognizing the
unique style and flavors of New Mexican food, she followed up on
an idea to share New Mexico food and preparation with travelers
to Santa Fe.
Nicole, however, was working
towards her degree in business management at the University of
Arizona. Little did she know, that when she came home to
help with the opening of the school, that it would be six months
before she left. Susan, who had fallen ill, and too sick
to attend her own opening, turned the keys over to Nicole and
said "You're in charge."
Six months later, Nicole left
for Europe, then returned to Arizona to finish her degree and
took a management job, but it just wasn't her niche. When
Susan offered her the job of manager at the school, she couldn't
resist. That was in 1994.
Having written a book
on working with someone you love - spouse, sibling or offspring,
it's all the same - I know that these two have a special
relationship. Not everyone can give up control -
especially when they have birthed an idea - and appreciate that
the talents of another may work even better.
Classes,
which are approximately 3 hours and taught by some of the best
chefs in Santa Fe, are offered several times a week, and
represent cuisine from traditional New Mexico, (enchiladas,
carne, posole, sopaipillas), Contemporary Southwestern (as the
one covered above) plus vegetarian and light cooking for
Southwestern breakfasts, tapas and other Mexican
favorites.
In January and February Bonus
classes are offered at much reduced rates! This is a
fantastic opportunity to sample new recipes and menus being
introduced by the chefs.
And if you're looking to
build teamwork, the Santa Fe School of Cooking has added
an entertaining backdrop for doing so with Cookin' up
Change. Take your staff on The Santa Fe Scavenger Hunt
that leads right into the Team Cooking Experience.
Visit
the website for more information on this fun and
innovative approach.
|
Santa Fe School of Cooking
Cookbook
I bought it! It's written by Susan Curtis,
the founder of the school, contains all the recipes from the
class and is very well-organized.
More
info
Local Restaurant Cookbooks
El Farol
is a popular night spot
with locals and tourists. They are known for their Tapas
selection but have many other delicous choices.
More
Info
Geronimo
is one of Santa Fe's
finest restaurants. Now you can try the meals at home.
More
Info
The Pink Adobe
is a Santa Fe
classic - you must eat here at least once. Eddie was the
chef here at one time.
More
Info
Cafe Pasquals
another popular for
both locals and tourists. I love the community table! And
the servings are generous
and tasty.
More
info
|
| |
|
|
|
|
|
|
|
