Clean Fish Catches On

The Texas redfish arrived alongside Mexican shrimp, in a cooler full of dry ice. Pale pink, 3/4 inches thick, and glossy, it set my mouth watering. After a brief stint under the broiler the fish was moist and flaky, without a hint of 'fishy-ness.'

This fish is part of a rather unusual story. It came from a company called CleanFish Alliance, a group of artisan fish and shellfish producers from across the globe, who focus on farming and/or catching their product using environmentally sound methods, as well as offering a better-tasting products. The big goals? Improve the health of our oceans and regenerate ecosystems while creating a sustainable source of fresh seafood.

Food & Wine Magazine has given the company an Eco-Ocean Award for its efforts to make seafood sustainable, alongside the Ocean Conservancy, Oceana and the North Atlantic Salmon Fund. A leading group of socially responsible entrepreneurs, investors and nonprofit leaders also gave the organization its 2008 Social Venture Network Award.

And to think their products taste good too.

Orange Walnut Pumpkin Pie

When you have a goal of creating a new recipe on a certain day, each week, sometimes the task is easier than others. Such was the case this week, but several days of pondering resulted in a great twist on an old classic. Give it a try and see if you agree.

Orange Walnut Pumpkin Pie

Makes 8-10 servings

Filling:

1 can (15 ounces) pumpkin

10 ounces evaporated milk

juice of one orange, about 2 ounces

2 eggs, beaten

3/4 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

Topping:

juice of one orange

1/2 - 1/3 cup brown sugar

2 teaspoons orange zest

1/2 cup ground walnuts

single pie crust

Preheat oven to 425 degrees. Combine pumpkin, evaporated milk, orange juice, eggs, 3/4 cup brown sugar, cinnamon, nutmeg and ginger thoroughly and pour in pie crust. Bake for 15-20 minutes and then reduce temperature to 350 degrees. Bake for 40 more minutes.

After reducing oven temperature, stir together orange juice, zest, and 1/2 cup brown sugar over medium heat until sugar dissolves. Stir in walnuts and set aside.

Remove pie from oven at end of 40 minutes and spread topping across entire pie. Broil until topping bubbles, about 3-5 minutes. Cool thoroughly before serving.

Traveling Chapungu Sculptures

The closeness between mother and daughter was evident from the moment we happened upon this sculpture at Powell Gardens, Kingsville, Mo., in May 2008. We had also seen these mesmerizing, quietly inspirational and stunning works by artists from Zimbabwe, at Denver Botanic Gardens.

Created by members of the Shona tribe, the name, Chapungu (cha-POONG-goo), pays homage to the Bateleur eagle, a powerful bird that flies up to 300 miles a day, at 30 to 50 mph, and represents a good omen. The international exhibit represents 35 artists and creates a sensation wherever it appears. With its focus on trees, plants, animals, insects, reptiles, birds and as inter-personal relationships, Chapungu sculptures provide a quiet beauty and counterpoint to the colorful natural environments in which they are displayed.

Ranging in height from three to 11 feet and weighing between 500 and 5,000 pounds, each individual sculpture is the product of chisels, hammers, tile cutters, and metal combs, refined with sand paper and enhanced with clear wax that brings out the natural textures and colors of the stone. From natural stone, these artists create a new kind of beauty that endures in memory long after you see it.

Cheese Curds at Wilson's

It's been more than 100 years since Wilson's Restaurant & Ice Cream Parlor began serving the ultimate diner food to hungry residents, and droves of tourists who descend on Ephraim, Wisconsin, each year. Whether customers order thick chocolate shakes, juicy burgers, or the famous Wilson's homemade rootbeer, this is a place to indulge - and worry about calories some other time.

But, ask any Wisconsin native and they'll likely tell you a quintessential Wisconsin item on the menu is fried cheese curds. $4.95 buys a huge basket of freshly prepared Cheese Curds on a Bed of Fries, that ooze mellow cheesy goodness beneath a light, crispy batter. In fact, Martin Hintz and Pam Percy, authors of Wisconsin Cheese, A Cookbook and Guide to the Cheeses of Wisconsin, declare that cheese curds 'are as Wisconsin as...milk.'

Order the fried cheese curds because they represent the state, or because you'll swoon over their decadent goodness - but just be sure you don't leave without trying this signature item.

Mexican Scalloped Potatoes

Since my husband and I are empty nesters and our Thanksgiving table will include only two additional people, using up a five-pound bag of Yukon gold potatoes while they're still fresh seemed a daunting task.

That is, until I created this twist on classic scalloped potatoes. Green chile sauce adds a bit of zing that pairs perfectly with teriyaki-marinated pork tenderloin, or chicken breasts marinated in Italian dressing. And these spicy spuds taste even better the day after you bake them.

Mexican Scalloped Potatoes
Serves 8-10

4 Yukon gold potatoes, each approximately the size of a fist

2 tablespoons water

2 tablespoons flour

1 cup low fat milk

6 ounces low-fat (Neufchatel) cream cheese

1 can (10 ounces) green chile sauce

Slice potatoes about 1/4" thick and set aside (leave skin on). Make a basic roux: melt butter over medium heat and then stir in flour until smooth. Add milk, increase heat to medium-high, and stir continuously until thickened. Stir in green chile sauce and cream cheese and continue stirring until cream cheese melts into sauce.

Cover bottom of a 9 x 13 pan with half of potatoes. Pour one cup of sauce over potatoes to cover thoroughly. Add second potato layer and then pour remaining sauce over top. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake 15 more minutes, and then broil for 7-8 minutes until slightly browned on top. Let sit for about 10 minutes before serving.

Morning at El Monte Sagrado

I tell my husband and grown daughters I am staying at the 'rock star of resorts' during the two nights I spend at El Monte Sagrado, in Taos. Vibrantly colored bathroom tiles, salmon-painted adobe walls, hand-carved wooden headboards and indigenous folk art characterize my Mexican-inspired suite, while several other suites pay homage to the Orient, the American west and the Kama Sutra.


But there's more to El Monte Sagrado than luxurious rooms. Nature and nurture intertwine here, from the lush spa and indoor aquacenter to elegant dining, sculpted fountains, and meticulously maintained grounds. Turquoise doors mirror the early morning sky that surrounds majestic Taos Mountain, as fall temperatures paint the foliage crimson and butter yellow. And as the sun's rays grow in intensity, they cast an ethereal glow on even the simplest furnishings.

History Lesson at Santa Fe School of Cooking

Within minutes after our lesson began at the Santa Fe School of Cooking, Rocky Durham said that, although many restaurants serve 'rolled' enchiladas, many traditional cooks actually layer enchilada ingredients to form a lasagna-style dish. He layered tortillas, chicken, cheese, and red or green sauce in cast iron pans before baking them briefly, and then served us small portions.

The first permanent residents of this area likely arrived 2,500 years ago and, when the Europeans came, they found crops that were exclusively indigenous to this continent, including beans, squash, tomatoes, potatoes and chiles. Native Americans also used corn and, Rocky said, "The corn tortilla is the world's oldest prepared food."


But possession of this crop was considered heretical to staunch Catholics because legend had it that gods from the sky gave corn to Native Americans - who therefore considered tending corn an act of creation - and this flew in the face of their religious teachings. Little did the Europeans know how intertwined Native American and Catholic beliefs and culinary traditions would later become.