NM2007 - A Taste of the Southwest - Deborah Madison

The Galisteo resident has authored Vegetarian Cooking for Everyone and The Savory Way, both named Julia Child Cookbooks of the Year by the International Association of Culinary Professionals. Vegetarian Cooking for Everyone and Local Flavors received prestigious James Beard Awards, while This Can't be Tofu! was a nominee. Her first book, The Greens Cookbook, remains a classic. New works include Vegetarian Soups and Vegetarian Suppers.

Madison is also a leader in the Slow Food movement, board member of the Foundation for Bio-Diversity and Seed Savers Exchange, and contributor to magazines such as Cooking Light, Williams-Sonoma Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, The Los Angeles Times, and Orion.

What is the essence of New Mexican cuisine?
I'm strongly drawn to the simple, clean, sometimes rustic, but often pure tastes that abound in New Mexico. I recall once having lunch at a friend's farm [and being served] handmade tortillas, red chile, pinto beans, and cucumbers. That simple meal sparkled and remains a cherished memory.

What makes New Mexican food special?
The food stands squarely on its own and should not be confused with more complex traditional Mexican cuisine found further south or nearby Tex-Mex incarnations, which are often layered with many tastes and smothered in cheese. These are honest, down-to-earth flavors that reflect the beautiful and intense New Mexican landscape.

If you had one meal to share with good friends, what would it be?
In the spring or fall when the choice of tender greens is at its best, I might start with a simple plate of spinach or chard that has been sautéed over high heat and finished and served with lemon wedges or vinegar. Several choices come to mind for a heartier main course, but a green chile stew with Santa Fe Farmers Market roasted chiles, lamb, and local potatoes would be included. During the cooler months, I like a pot of slow-cooked, new crop pinto beans with a handful of chicos to add a magical, purely New Mexico smokey flavor. Those good Chimayó cocktails to wash it down. For a dessert, I would have to choose between a rich, moist corn pound cake with a special sauce that includes a hint of more roasted chicos, and a caramelized apple tart with cinnamon custard.