Alibi V.14 No.31 • Aug 4-10, 2005 
Julie Huffman

The Dish

All the News That's Fit to Eat

If this ungodly summer heatwave makes you want to scream, look no further than I Scream Ice Cream. Burque's newest ice cream shop is super kid-friendly with spill-indifferent concrete floors and tons of nostalgic fun for everyone. Kids are encouraged to adorn their ice cream with the help of "topping tokens," which they can pump into low-set gumball machines filled with fixings like crushed Oreo's, Jelly Bellies and Fruity Pebbles. It's even fun for grown-ups. The "ISIC Wall of Sound," for example, is an impressive wall-mounted collection of records from the '50s and '60s with everything from Hank Williams, Sr., to British invasion imports. Doodads aside, the coolest thing about the shop has got to be the ice cream. All 33 of their hard-packed flavors are made by Creamland, right here in New Mexico. We tried two of them (lime sherbet and butter-pecan), and they tasted remarkably fresh and sweet. ISIC also serves up shakes, splits and other specialty treats to order, and most are between $1 and $5. Cheap! ISIC is located in The Shops at Carlisle (at the intersection of Claremont and Carlisle, just north of the Super Wal-Mart). Call 888-9420 for hours.

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Laura Marrich

Chewing the Fat

Frank's Fond Farewell

Sweet Peppers gets some sweet new parents

Rather than suffer through another day without sausage and peppers, native Chicagoans Frank and CeCe Bellino opened Sweet Peppers 12 years ago, and a Downtown tradition was born. Frank and CeCe recently sold the business to longtime customers and friends Tia and Bill Howley, and are excited to move closer to their son in Austin, Texas. Mr. Bellino took some time out from his last day at the shop to talk to the Alibi about the legacy of Sweet Peppers.

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Bite

Eggplant Caponata

Sicilian-style eggplant in a sweet and sour sauce

Nightshade vegetables are coming into season; it's the perfect time to make eggplant caponata. Actually, any time is perfect for this light but robust Sicilian vegetarian condiment. It's most often served as an antipasti (before the pasta) course. I often enjoy it as a snack on garlic rounds or good fresh bread, but it also makes a great pizza topping for pita pizzas or filling for an omelet, too. You can dress it up and trot it out as an entrée with the addition of fresh grilled shrimp. I've even thrown together a quick pasta sauce using this versatile little gem of Sicilian cuisine. Be sure to choose smooth-skinned, blemish-free eggplants. Raisins, currants, pine nuts and fresh basil are often added to the dish but I prefer it straight up and simple. Because of the acid content, it keeps for weeks in the refrigerator. Be sure to use good quality vinegars or you might ruin the dish.

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Image via Pixabay

EVENT HORIZON ()

The Birb-reakfast Club

Birds and Breakfast

Good morning, sunshine! Time to put on the coffee and slap some bacon and eggs in a pan. You know what could spice up this morning routine? Other than literal spices? Birds! Put that turkey bacon down, we're talking about the local bird population at Valle de Oro National Wildlife Refuge. This Saturday Nov. 17, Friends of the refuge are hosting Birds and Breakfast from 8 to 11am. Enjoy a catered lunch in the refuge education portable (nostalgic!) before heading out to do some bird watching in the bosque. Only have lame human eyes that can't see very far and limited knowledge? No worries, binoculars and field guides are provided at no extra charge to this already free and all ages event.
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Image via Pixabay

EVENT HORIZON ()

Doughnut/Donut: The Grey/Gray of the Food World

Doughtnut, Donut Masterclass

Have you ever wanted to make your own doughnuts, but been (understandably) intimidated by the huge vats of boiling oil involved? The folks at The Specialty Shop want to ease your fears. Head there this Saturday, Nov. 17, for their doughnut/donut masterclass, where students learn how to make the old fashioned fried doughnuts as well as biscuit donuts, cake donuts and jelly-filled doughnuts. There are two classes: one from 10:30am to 12:30pm, and another from 2 to 4pm. Don’t worry, there are plenty of samples to fill up on during and after. The class costs $25 per person, and you can make your reservation by calling 266-1212.
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Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.