Summer is Here

With temperatures rising above 100 here in the Valley of the Sun, it is time to say goodbye to spring and hello to summer.  Springtime in the Desert Southwest is a brief period of time, but it is stunning in its beauty.  I will have to hold on to these images in my mind in order to get through the next five months of 100 plus heat:

Rows of Palo Verde Trees

Close-up of the blossoms on the Palo Verde

Palo Verde and Frank Lloyd Wright's desert Spire

I would love to have this one in our yard

Ocotillo, also known as coachwhip, slimwood and vine cactus

The bright crimson flowers of the ocotillo

The festive blooms of the prickly pear cactus

The blooms are also found in yellow and orange, but pink is my fave

The flowers of the prickly pear sprout fruit that looks similar to a fig.  The fruit, known as tunas, ripen in midsummer to a deep red color, and contain a sweet red-purple juice.  Prickly pear nectar is made with the juice and the pulp of the fruit, and is used to make candy, jelly, and syrup.  From the syrup, you can make a heavenly prickly pear margarita, that is so colorful your children might mistake it for a kiddie cocktail.

Watch out!

Prickly Pear Margaritas

6 oz. Tequila (don't use the good stuff, plata - silver, unaged - is just fine)

4 oz. Triple Sec

4 oz. Freshly-squeezed lime juice (this is a must!)

2 oz. Prickly Pear Cactus Syrup

1 oz. Orange Juice

Mix all ingredients together and pour over ice, for a margarita en las rocas (on the rocks), or blend all ingredients with ice for a frozen margie.  

Cactus Wine Cooler

Ice

1 T. of Prickly Pear Cactus Syrup

4 oz. of white wine (again, don't use the good stuff!)

4 oz. of 7-up or club soda

Mix all together in a glass.

Check out a couple of on-line sources for Prickly Pear Cactus Syrup.  I found some great stuff on amazon.com.

Have a wonderful week!

Argentina

As I write this post on May 5, I am reminded of where I was a year ago today: on a flight returning from Buenos Aires. Hubby and I had flown to Cordoba, Argentina, for a three day dove shoot with my siblings, and then with another couple, on to Mendoza to spend a few nights at the incomparable Cavas Wine Lodge.

It was autumn south of the equator, with shorter days and cold nights. In Cordoba, we woke up before dawn and spent the entire day in the field. We rested at midday for a few hours to enjoy a leisurely lunch of grilled steaks and sausage, and returned to the estancia after dark.

El almuerzo

Outdoor grilling

Hubby con mis hermanas

Me with two Fila Brasileiros at the estancia, Thor and Bella

In Mendoza, we centered our days around tasting Argentine Malbecs, the robust red wine made from the grape of the same name that has become known as one of the "national varieties" of the country.  Cavas Wine Lodge is a Relais and Chateaux destination located in Lujan de Cuyo, a 40 minute drive from the Mendoza airport.  Owned by Martin Rigal and Cecilia Diaz Chuit, Cavas is built in a Spanish colonial style and encompasses 55 acres. At the time of our visit there were 14 casitas scattered among the vineyards.  With the stunning backdrop of the Andes, it is one of the most magical spots in South America.

One day we went wine tasting on horseback to three nearby wineries: Vina Cobos, Bodega Ruca Malen and Decero. Vina Cobos is a partnership with Paul Hobbs, Andrea Marchiori and Luis Barraud.  We are huge fans of Paul Hobbs, and, after having visited his Sebastopol winery two years ago, were thrilled to have this opportunity to see his Argentinian operation.
Even though just barely 10 am, we treated ourselves to a bottle of Vina Cobos Volturno, a blend of 80% Cabernet Sauvignon and 20% Malbec.  (When I say "we" in this case, I am including two of our compadres in crime...just in case you were wondering about two people polishing off a bottle of wine before noon.)  Volturno is a spectacular wine, having received ratings of 98 points from The Wine Advocate, 94 points from the Wine Spectator and 93 points from Wine Enthusiast.

We then climbed onto our criollo horses (with a helping hand from our gaucho, Lolo) for a short ride to the Bodega Ruca Malen, where we feasted on a five course meal with paired wines in the shadow of the ever-present Andes.

One of our criollo horses resting in the shade

Mi esposo fabuloso

Bodega Ruca Malen

Slowly making our way towards our last stop, Decero

As if we had any room for more food (or wine), we knew we had to make the pilgrimage to Francis Mallmann's restaurant, 1884.  I had met Chef Mallmann in May of 2010 when he was in San Antonio for a book signing at HEB Central Market, one of the most incredible grocery stores in the world that deserves its own post (one day, mark my words, I will do it!).  His cookbook, Seven Fires, is a beautifully illustrated bible on wood-fire cookery.  What does one order when in Argentina at Mallmann's restaurant...steak!  And check out the size of this beauty, which is a meal for two, but can easily feed 4, or 6 or 10.

I love how most steaks are served with chimichurri; see his recipe below

In 2010, Francis (left) and Frances, my mother (right with poufy hair, one of her more endearing and defining features)

Run out and grab a copy

On our final day, we toured the Piattelli winery with winery director, Gabriel Fidel.  Some friends had put us in touch with fellow Arizonan, Jon Malinski, owner and CEO of Piattelli, who arranged this tour for us.  As a former Minister of the Economy for the province of Mendoza, Gabriel Fidel not only broadened our horizons on wine, but also on Argentinian politics.  As well, he holds a masters degree in Public Affairs from the University of Texas (love it!).  
We rolled back to Cavas and spent the evening on the rooftop of our casita in front of the fireplace curled up under blankets star gazing...heavenly.  Hasta pronto, Argentina!

Dining at Piatelli

Sunset from our rooftop

Vino tinto

Francis Mallmann's Chimichurri

1 cup water
1 tablespoon coarse salt.

Boil water and stir in salt until it dissolves.  Remove from heat and cool.

1 head garlic, separated into cloves, peeled and minced
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves (you are going to have to be really patient to do that)
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Mince the parsley and oregano, and add the minced garlic and red pepper flakes.  Whisk in the red wine vinegar, the olive oil, and lastly, the salted water.  Seal in an airtight container and refrigerate for at least 1 day.  Chimichurri can be kept refrigerated for up to 2 to 3 weeks.   

AZ Tidbits

I swung by my local florist last week, the Camelback Flowershop, and saw something that made my heart flutter:

My initial thought was that I would take advantage of this the next time I host a dinner party on a weekend.  But, then again, why wait for a special occasion?  At 50% off, I want to treat myself every chance I can get.  La vida es corta. 

This lovely flower boutique delivers with over-the-top friendly service in a relaxed and hip environment.  It's fun to duck in here on a hot day to check out their succulents and fresh flower arrangements.

Camelback Flowershop

4227 E. Camelback Rd.

(602) 840-4646

 FnB

We met some foodie friends for dinner last night at the new location of Chef Charleen Badman's gastropub, FnB, at the southeast corner of Craftsman Court and 5th Avenue.  In sum, we had an outstanding meal.  The menu offers seasonal, locally-sourced ingredients that can be washed down with a selection of Arizona wines.  Yes, you heard me correctly, Arizona wines.  I kept an open mind, and it paid off.  We tried two of their wines on tap out of Cochise County, the Dos Cabezas rose and the Arizona Stronghold "Tazi" Blend.  They were perfectly enjoyable on the evening of April 28th, the first day of 2013 to hit 100 degrees.  It is estimated that wines by the glass account for 80% of wine sold in restaurants.  Some major benefits of keeping wines on tap, also known as keg wine, include the elimination of corking and bottle shock, as keg filling is a more gentle process than bottling.  In addition, offering wines on tap gives restaurants an environmentally friendly way of selling quality wines that do not put a hole in your wallet.

The appetizers we tried included the following: Spring Green Falafel with Lemon Tahini and Delfino Cilantro; Roasted Beets with Watermelon, Vadouvan and Pumpernickel Croutons; Braised Leeks with Mozzarella, Fried Egg and Mustard Bread Crumbs; and Lamb Manti with Yoghurt, Urfa Butter, Pinenuts and Cilantro.  My favorite dish was the roasted beets, but all the plates were winners.  Vadouvan was a new spice for me.  Apparently, it is all the rage now in gourmet cooking after having made its debut to North American audiences on Season 5 of "Top Chef".  Also known as French curry, or masala, vadouvan is believed to have originated in a French settlement in India.  It generally includes a combination of onions, shallots, garlic, cardamom and fresh curry leaves.

For the main course, I chose the fish of the day: Halibut with Cous Cous, Carrots, Fava Beans and Sauce Vierge.

Hubby tried the Grilled Half Chicken with Sherry Vinegar, Coriander, Basmati Rice and Cucumbers, a favorite I had read about on Yelp.  We were not disappointed.  The cucumbers were marinated escabeche-style and gave a nice vinegary zing to the dish.

Many reviews on Yelp mentioned that the veggie sides were worth the trip in and of themselves.  Most definitely.  In the foreground of the photo below is the Spicy Broccoli with Tangerine Aioli and Pistachios, a dish out of which I could have made an entire meal.  In the background is the Housemade Pasta of the Day with Asparagus, Snap Peas, Crispy Prosciutto, Morels and Pecorino Cheese.  Thank you, FnB...I am eager to return!

FnB

7125 East 5th Avenue #31

Scottsdale, AZ

(480) 284-4777

Viva Fiesta

This week is Fiesta in San Antonio, an event commemorating the fallen heroes of the Battle of the Alamo and the Battle of San Jacinto, the latter of which ultimately gave Texas its freedom from Mexico.  It was a brief 18 minute battle, occurring in present-day Harris County, just outside Houston, where the Texians, led by General Sam Houston, defeated the Mexican army and captured General Antonio Lopez de Santa Anna. 

To review a bit of history, the Battle of the Alamo took place between February 23 and March 6, 1836. After the attack on the Alamo, the Mexican army marched east to the fort at Goliad.  Realizing they were outnumbered, the troops at Goliad surrendered to Santa Anna, only to be taken to a nearby field and shot.  Santa Anna was intent on chasing what remained of the Texian army to the U.S. border.  But the Texians did not relent, and with the battle cries of "Remember Goliad!" and "Remember the Alamo!", they captured Santa Anna and won their independence.

The Battle of San Jacinto took place on April 21, 1836, and for the last 122 years, San Antonio has turned that week into one of the greatest celebrations of carnivals, street fairs, festive parties and parades.  It is one of the largest volunteer efforts in the US, with over 50,000 volunteers from the military and general public, and close to 100 non-profit organizations.  San Antonio has even declared the Friday of Fiesta week a holiday in honor of one of the main parades, the Battle of the Flowers Parade.  Interestingly, this is the only parade in the U.S. to be produced by women, all of whom are volunteers.

I am not in San Antonio this year for Fiesta, but wanted to share some photos of Fiesta past.

King Antonio kicks off the River Parade on Monday night

Confetti flying everywhere

The coronation of the Queen of Fiesta

Palominos at the Battle of Flowers Parade

El Rey Feo con sus aficionados

Fiesta "royalty" 20 years ago today

Remember Boston

It is with heavy heart that I write about celebrations in the wake of the tragedy in Boston.  As a mother, I ache for the victims and their families, and pray for the ones who are left behind.  It is a day the country will never forget.

Houston Antiquing

I just returned from a scouting trip to Houston, my second of (hopefully many) such excursions.  We have been designing, planning, and recently building a new home in AZ, and are finally at the fun part...decorating.  I met my designer extraordinaire there, and we spent two very busy and productive days hitting as many stores as time would allow.  She likes to stay at the Omni Galleria for its proximity to the decorative center on Woodway.  The rooms are comfortable, the staff is friendly, and our waiter at breakfast, Hector, was ever diligent at keeping our coffee mugs full every morning.  

Taken on our first trip, this would be great for a wine room

 

Also from our first trip, these mirrored nesting tables are so elegant for a bedroom

We saw lovely animal prints at Shabby Slips

On the first floor of the decorative center, we had to pop in to the Janus et Cie showroom

George Cameron Nash

Also at GCN, while Hubby was not wild about this chair, I think it is adorable

The Grey Door had some interesting chandeliers

From Watkins Culver Antiques, this is one of two matching Moroccan lanterns

At Scalamandre, a new fabric by Kathryn Ireland called Downton (love the name too)

We ate dinner downtown one night at Reef, a restaurant that has earned numerous culinary awards, including #1 Seafood Restaurant in the US by Bon Appetit Magazine, Best Chef of the Southwest in 2011 and 2010 (Bryan Caswell) and Top 10 Best New Chef in 2009 (Bryan Caswell) by Food and Wine Magazine.  I had to get my fix of Gulf Coast cuisine, and this was the perfect spot to do just that.  It was a cold and rainy night, so the lighting was not optimal for photographs, but I snapped a pic of my delicious entree, red fish on the "half shell" (crispy skin) with a brick of fried mac and cheese.  Red fish was all but depleted in the Gulf Coast due to the blackening fad of the 1980's, and their farm-raised relatives have recently made a comeback.  When I was little we would fish for them out of Port Aransas, and it was such a treat to hook one for dinner.  I still consider it a treat, and this one was of the best I have eaten.  I started off the evening with a margarita and a shrimp shooter, and I am eager to return.  Buen provecho!