The Art of...

This column I wrote for the Montrose Daily Press is reprinted here for Anna...hope to see you soon.

Over the years I’ve expressed my appreciation of “the art of…” a lot of different stuff. Of course we all know that art is very subjective. I’ve gotten into a bit of trouble with you folks for expressing an opinion of what I thought art is. That’s not bad though because it has opened my mind up to some really beautiful designs and ideas that I had previously ignored.


One aspect of art that I’ve only scratched the surface of with you folks is the art of cooking. While I know that a number of you are no doubt better versed on this topic than I am, I do have an appreciation of a well prepared meal whether it is served up in a high class restaurant, a diner down the street or at home. It makes no difference.

My wife is a good cook. Because we both work longer hours than we’d like to, she doesn’t get to practice this art as often as I’d like. Consequently when she does put something together, it is a real treat. She has a couple of recipes that if we were ever to open a restaurant they would need to be on the menu.

A recent creation involved Anasazi beans. Never heard of them? They are grown right over in Dove Creek. Lots of acres devoted to the little multi-colored bean. They are good, if you like beans. Ironically, we came across a bag of them at the Santa Fe School of Cooking, in Santa Fe of course, the last time we were down there. I’m told that they are available at City Market too. I would hope so.

Kathy, my wife the cook, adapted a generic recipe for beans and ham using the Anasazi bean and some ham hocks. She added another favorite that we have come to use in a lot of dishes, chopped/diced Hatch green chiles. Our daughter lives in Albuquerque so we have a somewhat direct source for them. She buys them by the gunny sack full, has them roasted and then chops them up and freezes them in quart bags, which we pick up a few of whenever we visit. Daughter Mandy’s “significant other” is a chef in ABQ so that helps too.

Southwest cooking in general is pretty good eating. I’m originally from Minnesota, land of meatloaf, tuna casserole and white gravy, but I really enjoy well prepared chile rellenos, huevous rancheros and the like, anything I can put green chile salsa on.

Here’s a little tip. If you like green chile salsa, look for Santa Fe Seasons Fire Roasted Green Chile Salsa in the market or go to www.santafeseasons.com. Highly recommended. See you downtown.