Locally Sourced

Meet Susan Seiller, Guest Feature Writer

​Susan Seiller, a former owner and operator of three restaurants in Kentucky, currently resides in El Rito.  She works as a private chef, property caretaker, and critter sitter in Abiquiu, El Rito and surrounding areas. 

I love goats. Any animal actually, but goats in particular. And I love to cook. So, after a Monday visit to Malandro Farms to visit the goats and a Tuesday visit to the Farmer’s Market, I was craving feta cheese.

This soft, white, brined cheese that is traditionally made with sheep’s milk can be made with goat milk or a combination of both. It has a soft crumbly texture and a tangy, slightly salty flavor. Not only does it taste earthy and delicious, but goat milk and goat cheese have many nutritional and health benefits over cow’s milk and cheeses including:

• Higher amounts of copper which aid in the production of red blood cells and the absorption of iron
• Higher amounts of selenium which aid in protecting against cell damage and  infections
• Riboflavin (B2) which aids in the production and functioning of new cells
• Only one main protein (rather than the 2 in cow’s milk) making it easier on digestion.
• Probiotics which improve gut health, digestion and the immune system
• Less lactose, cholesterol, and saturated fatty acids

Feta can be paired with so many vegetables and fruits (especially cherries, apricots and peaches) found at the Abiquiu Farmers market right now. The following recipes are a few of my favorites and a testament to its versatility.

​Smoky Marinated Feta
Makes 2 cups
 
Adapted from YOTAM OTTOLENGHI
 
Smoky Marinated Feta keeps for up to five days in the refrigerator (the flavors only get better the longer it sits), and it’s equally delicious on toasted Jaconda Village Bakery Bread, in a Greek salad, as part of a mezze platter, with roasted brown butter Berbere carrots, in tzatziki Sauce, as a substitute for Mozzarella in a Tomato+ Basil and Balsamic salad or sprinkled on a Lebanese Lamb Stew with tomatoes and green beans. It only takes about 15 minutes to make. Measure everything ahead…once your skillet is hot it happens quickly!
INGREDIENTS
10    garlic cloves, peeled
 1     lemon, skin peeled into 6 strips
4     bay leaves
 2     teaspoons red chile flakes
1     cup extra virgin olive oil
1     teaspoon flaky sea salt
1 ¼ teaspoon smoked sweet paprika
1 ½ cups Greek feta (360 grams) cut into ½ inch cubes
 
PREPARATION

1. Place a small sauté́ pan over medium-high heat. Once the pan is very hot, add the garlic and cook for 3–4 minutes, turning halfway, until cloves are charred.
2. Add the lemon strips and bay leaves and cook for about 90 seconds until lightly charred.
3. Add the red chili flakes and cook, stirring continuously, until well-toasted and fragrant, about 30 seconds. (Ventilate well and wear a face mask to avoid coughing.) Remove the pan from the heat, and then add the oil, salt, and paprika. Stir for about 30 seconds to combine.
4. Add the feta to the oil and stir gently so that each piece of cheese is coated in oil, then transfer the cheese and liquid to a shallow container. Allow the feta to marinate at room temperature if you’ll be eating it within a few hours. Otherwise, refrigerate it in an airtight container. (If using later, take the feta out of the refrigerator about an hour or so before you want to serve it to allow the oil to come back up to room temperature and soften.)

​​Tomato, Basil, and Smoky Marinated Feta Salad 
No recipe needed, but it’s important to use a syrupy aged balsamic and a little olive oil from the marinated feta. I added raw fresh corn for variety.

Roasted Carrots with Feta and Berber Vinaigrette
8 Servings
This recipe is a little bit of work, but well worth it
Adapted from Marcus samuelsson
Ingredients

SPICED BROWN BUTTER
½ cup (1 stick) unsalted butter
¼ small red onion, finely chopped
2 sprigs thyme
1½" piece ginger, peeled, coarsely chopped
1 small garlic clove, finely chopped
¼ tsp. dried oregano
¼ tsp ground cumin
¼ tsp. ground turmeric
1 tsp. Berbere seasoning (Jambo in Santa Fe makes their own blend)
 
CARROTS AND ASSEMBLY
 
2   lb. farmers market carrots, cut on a diagonal into 3" pieces, unpeeled
6   Tbsp. vegetable oil (divided 4 + 2 Tbsp.)
     Kosher salt, freshly ground pepper
3   oranges, thinly sliced into rounds, seeds removed
1   Tbsp. fresh lemon juice
1   Tbsp. honey
2   tsp. Dijon mustard
¼  cup Italian flat parsley leaves with tender stems                                      
1   cup smoky marinated or plain feta cheese
 
Preparation
 
SPICED BROWN BUTTER
 
1. Melt butter in a medium saucepan over medium-low heat, then simmer gently, reducing heat if needed and skimming foam from surface, until butter is no longer foaming and is beginning to brown, 10–15 minutes.

2. Mix onion, thyme, ginger, garlic, cumin, oregano, and turmeric into brown butter and cook, stirring occasionally, until onion is golden brown, and mixture smells very fragrant, about 15 minutes. Stir in berbere and cook, stirring constantly, just until the spice mixture is very fragrant, about 1 minute. Strain brown butter through a fine-mesh sieve into a small bowl and let cool completely, discard solids.
 
Do ahead: Spiced brown butter can be made 1 week ahead. Cover and chill.

3. Preheat oven to 400°. Place carrots on a large, rimmed baking sheet.  Drizzle 4 Tbsp. oil over, season with salt and pepper, and toss to coat.  Add orange slices and gently toss again to combine. Roast, tossing halfway through, until carrots are browned in spots and tender ( they    should be easy to pierce with a fork), about 30-40 minutes. Let cool slightly.  Meanwhile, whisk the lemon juice, honey, mustard, remaining 2 Tbsp. of oil and 3 Tbsp. spiced brown butter (reheat if it has solidified) in a small bowl. This is your vinaigrette.
4. To serve, toss carrots in vinaigrette and transfer carrots to a platter. Top with parsley and crumbled feta.
 
Have fun creating dishes with feta …
And always, let us give thanks to all our farmers, ranchers and others (including goats) who grow and/or provide our tables with food, glorious food!