Cooking Lesson at the Savory Spoon

Morning sun illuminates whitewashed cabinets and gleaming stainless steel appliances as our group of 15 people dons aprons and washes our hands, Dressed in chef whites and standing behind a butcher-block countertop, owner Janice Thomas, describes prep instructions for the morning as we arrange the dining room.

"We're a hands-on cooking school," says Thomas, a Wisconsin native who also lived in Tucson. "And August is a big food month for local foods." Open from June through October and housed in a renovated schoolhouse, Savory Spoon Cooking School, in Door County, Wis., has offered cooking classes since 2003, often with a focus on indigenous foods - including cherries, mouthwatering cheeses and whitefish.

Today, each of five small groups prepares a dish together, from Swiss Chard and Olive Tart (see photo), to Roasted Apple, Pecan, Cherry and Black River Blue Salad, Green Beans with Orange and Toasted Maple Pecans, Pork Tenderloin Medallions with Cherry Sauce and Fresh Blueberry Tart. An hour later we savor our handiwork, and wish for more of everything.

Cranberry Pumpkin Bread

Leftovers - it's rather amazing what you can create after finding a forlorn can of pumpkin puree in the cupboard and fresh cranberries hiding in the very back of the refrigerator.

Such was the case yesterday as an Alberta Clipper made its way into our neighborhood, and a desire for 'cozy' food came over me. With orange and cinnamon accents, this dense bread would be especially good for dessert or with a strong cup of morning coffee

Cranberry Pumpkin Bread
Makes about 10-12 slices

1/2 cup cranberries, rinsed and sorted
1/2 cup fresh-squeezed orange juice
1 tablespoon orange zest
1/4 cup sugar

2 cups whole wheat pastry flour
2/3 cup sugar
1 teaspoon baking soda
pinch of salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1 can pumpkin puree

1/2 cup oil
2 eggs, beaten

Bring cranberries, orange juice, zest and sugar to a boil, then reduce to simmer and cook for about 15 minutes, until cranberries are soft. Cool slightly and drain over a bowl to capture cranberry liquid. Set liquid aside; set cranberries aside.

Combine flour, sugar, baking soda, salt and spices. Stir in pumpkin, oil and eggs and combine thoroughly. Fold in cranberries gently, with a rubber spatula. Bake in greased bread pan and a 350-degree oven for 60-70 minutes or until bread is firm, and browned on top.

Allow bread to cool about 10 minutes and then pour reserved cranberry liquid over top of loaf. Let bread cool completely before loosening with a metal spatula and removing from pan.

VOE - Make sure the entire loaf is well cooked by sticking a long toothpick deep inside before removing from oven.

VOE - If you use your hands to remove the bread, be prepared for sticky cranberry on your fingers. But it's still the best method to retain the loaf shape and tastes delicious.

American River Walk - European Feel

On a warm, muggy day in May, I walked with several friends on San Antonio's renowned River Walk. We had taken a boat tour along the River Walk on the previous morning and shared lunch within view of a mariachi band, at a restaurant across the water. But our walk offered a totally different view of this renowned waterway; much of it quieter and more contemplative.

Brilliant bougainvillea overhung sidewalks and Spanish-tiled stairs, which led from riverside to streetside. As we walked we appreciated hand-painted tiles at the Old Mill Crossing - Last Known Place Where Horses Drank and Forded the River - Erected by the Daughters of Texas Trail Drivers. We admired ornate iron work depicting two hands and a cross and commemorating the first mass celebrated in San Antonio, on June 13, 1691.

We rounded a gentle curve and I was momentarily transported to another world. Just ahead, a driver in a straw hat navigated a tour boat beneath an ivy-covered, arched footbridge. White-painted adobe and red tile roofs at one end of the bridge resembled a quaint European village. Only after we walked several more blocks did we return to the hustle and bustle of modern shops and restaurants, and I missed the quieter, gentler River Walk.

Raw Food Feast at BODY

As interest in raw foods has grown, folks who have long 'eaten raw' delight in sharing recipes. Such is the case at BODY cafe, in Santa Fe, N.M. Lest you think raw food can't possibly be gourmet fare, BODY's menu will quickly change your mind.

BODY's owner, Lorrin Parish, has eaten vegan/raw food since the 1970s. She has more than 250 recipes at her fingertips and an upcoming cookbook titled Raw Holidays. "Raw foods are living foods that still have their natural biological functioning retained or restored," she says.

Thai soup kicked off our meal, with cashews and Brazil nuts, coconut, Thai lime leaves, chile, ginger, and lemon grass. Collard green burritos with rice and Brazil nuts, and jicama sushi, followed. And ultra-rich slivers of chocolate ganache made with raw, hand-ground cacao beans proved ultra-satisfying to even the most diehard chocoholics.

BODY also offers spa services, a boutique full of organic clothing, accessories, gifts, and music; a daycare facility, and a studio for yoga, dance and Nia classes; and hosts special events such as concerts, dance performances, lectures, and workshops. It's a place designed to promote and support optimal health and well-being of body, mind and spirit.

Peppermint Pie with Sugar Cookie Crust

The holiday season ended, my grown girls returned to their own homes, and several unused food items stared at me accusingly for a couple of days. Then I combined them to create a creamy dessert with a touch of crunch and a taste of Christmas. Grab the last peppermint ice cream in the dairy case today, or save this recipe to enjoy next winter.

Peppermint Pie with Sugar Cookie Crust

Makes 2 pies, 8-10 servings each

1 package pre-made sugar cookie dough

3 1/2 cups peppermint ice cream, thawed to soupy consistency

8 ounces heavy whipping cream

12-14 round peppermint hard candies

Preheat the oven to 375 degrees. Lightly grease two pie pans. Cut cookie dough into 1/8th-inch pieces and then pinch together and press into each pie plate creating 'crusts' for the filling. Bake crusts 12-14 minutes until golden brown. When slightly cooled, use your fingers or a rubber spatula to gently press down the center crust to create a space for the filling.

VOE - The pastry will puff up in the oven and then fall some after removed, but still require pressing.

While crusts cool completely, whip cream until slightly firm but not stiff. Fold gently into thawed ice cream. Then pour filling evenly into two crusts.

Place in freezer until slightly hardened so filling retains its shape when touched. As the filling hardens, grind peppermint candies finely in food processor to a coarse 'dust' texture. Completely cover the top of each pie with peppermint dust. Return to freezer. Thaw about 20 minutes on counter, before serving.

New Mexico's Vortexes

Much has been made of the clear, natural light and spectacularly blue skies in New Mexico, which have drawn and inspired artists for decades. But could it be that natural energy centers throughout the Southwest have equally compelled artists?

Often called 'vortexes,' these sites are thought to be spiritual 'power centers,' which enhance and support spiritual practice and healing. Individuals who are sensitive to this energy may feel it all along an energy vortex line that some people say follows the Rio Grande River as it winds through the Rocky Mountains, Albuquerque, Santa Fe, the Sangre de Cristo Mountains, Taos, and several small towns, including Chama.

Georgia O'Keefe's beloved Abiquiu/Ghost Ranch area is also known for its vortex energy. In fact, juniper trees like this one, at Ghost Ranch, supposedly respond to vortexes through their growth patterns. The stronger the energy, the more spiraled their branches become, sometimes to the point of bending them. Vortex enthusiasts also find these unusual energy sites in the Four Corners region, including Mesa Verde, and also in Sedona.

Cheese, Ham & Tomato Frittata

As the temperature plummeted 30 degrees and the wind blew ferociously, comfort food seemed like a great idea last evening. Using up some of our Christmas ham seemed like another great idea, the refrigerator offered some aged cheese, and the pantry yielded a can of tomatoes. When bound together with eggs, the results were satisfying, filling and, most of all - comforting.

Cheese, Ham & Tomato Frittata
Makes 4-5 dinner servings

6 eggs and 1 tablespoon of water, beaten
1 cup Colby Jack cheese, grated (may also use medium cheddar)
1 cup lean ham, diced
1 can petite diced tomatoes, drained

Topping:

1/4 cup grated Parmesan
1/4 cup bread crumbs
2 tablespoons melted butter

Cover bottom of large, buttered glass or ceramic casserole dish with ham. Add cheese to eggs and stir in thoroughly. Bake at 350 degrees, 40-45 minutes, until slightly firm. Remove from oven and cover the entire frittata surface with drained tomatoes.

Stir together Parmesan and bread crumbs and sprinkle evenly across tomatoes. Drizzle butter across crumb mixture. Place frittata under broiler until topping browns slightly, about 3-5 minutes. Remove from oven and allow to set for about 10 minutes before cutting. Serve with fresh green beans or a crisp salad.