Barrio Cafe has modern Mexican cuisine

Tucked away in a quiet neighborhood, Barrio Cafe has become a destination for unique Mexican cuisine. The chef calls on her Mexican heritage to prepare flavorful food. Zona Lorig and I worked on the Historymakers Gala Commemorative book in the morning and treated ourselves for lunch. Growing up near Tombstone, Zona remembered Pozole soup with broth, green onion, bay leaf, garlic, cumin, tender pork, and hominy topped with crunchy cabbage, radish slices and cilantro. Barrio Cafe serves it with fresh lime wedges.
I enjoyed the fresh mango, avocado, red pepper, tomato and shrimp salad topped with thinly sliced red onion, a delicate sauce and sesame seeds.

We checked out the new "Grafitti" art wall as Zona attempted to hitchhike with the red car. A work in progress, it is a colorful treatment to the parking area.

Fruited Crepes and French Toast

After a 25 mile bike trip with neighbors, Chris and Renee, we deserved some nourishment so we stopped at First Watch in north Phoenix.

Fruit (banana, honeydew, strawberries, cantalope) filled crepes with strawberry yogurt and granola at First Watch in north Phoenix is worth the indulgence. I substituted whole wheat toast for the homemade muffin so I wouldn't feel so guilty.

Chris' order for French Toast was beautifully presented. Love the kiwi on top for color.

Camelback Inn has a wonderful recipe page 66 of Tastes & Treasures.







Crunchy French Toast with Maple Syrup
1/2 vanilla bean, or 1 1/2 teaspoon vanilla extract
3 eggs
3/4 cup milk
1 teaspoon ground cinnamon
6 (1-inch) slices white bread
2 to 3 cups cornflakes, crushed
6 tablespoons butter
Confectioners' suar
6 ounces (or more) maple syrup
Split the vanilla bean into halves and scrape the seeds into a medium bowl. Whisk in the eggs, milk and cinnamon. Add the bread and let soak for 1 minute per side. Press each piece of soaked bread into the cornflakes to coat. You make make ahead 1 day in advance up to this point. Wrap in plastic wrap and chill in the refrigerator.
Heat the butter in a skillet over medium heat until the foam subsides. Add the coated bread and cook on each side until brown. Cut each piece into halves and arrange on serving plates. Sprinkle with confectioners' sugar and drizzle with the maple syrup. Serve immediately.
Serves 6
Note: Remember to top with fresh seasonal fruit for added impact.

League 2010-11 Grants to AHS

At our meeting on June 7th , the League hosted an appreciation luncheon for the AHS staff. $24,929 in grants for 2010-2011 were awarded. Director Dr. Peter Welsh and President Ruth Ann Hogan pictured.

Administration $6,950

• Advertising for the Museum & Events $1,525

• Copier Maintenance $950

• Hospitality $500

• New Brochure & Gallery Guide $3,500

• Volunteer Recognition $500

Collections & Library/Archives $6,200

• Collections $2,500

• Library & Archives $3,700

Education $3,500

• Intern $3,000

• National History Day $500

Exhibitions & Graphics $2,500

• Exhibit Preparation $1,500

• Graphics $1,000

PEO chapter honors Elisabeth Ruffner

Jeannine Moyle writes, "Here is a picture of Historical League gals who gathered at a P.E.O. state convention in May at the Mesa Hilton. Elisabeth Ruffner was honored for 60 years of service in a P.E.O chapter. It was fun to have so many League gals present to honor one of our Historymakers. This is yet another honor bestowed on her. P.E.O. is Philanthropic Educational Organization dedicated to promoting the advancement of education for women."

Pictured from left to right: Jeannine Moyle, Zona Lorig, Margaret Pogue, Lindy Isacksen, Linda Fritsch, Kathleen Fischer, Linda Cathey and Elisabeth Ruffner (seated)

Herb Roasted Vegetables from Deb Hester

Deb Hester emailed her latest cooking adventures with Tastes & Treasures.

"This is me before popping the Herb-Roasted Vegetables and
Roasted Red Potatoes into the oven---together in one roasting pan! It
was super easy and wonderful for our dinner guests. Tasted great!!
Of course these were recipes from our Tastes and Treasures cookbook!"

page 24 A recipe from historic The Cottage Place Restaurant in Flagstaff.

Bacon Wrapped Trout in Old Sacramento

Visiting our daughter, Candice, in Sacramento means bike rides around the city with dinner destinations along the river. Rio City Restaurant fit the bill on our last trip. We had a table outside enjoying the boating and activities along the waterfront. The Spinach Artichoke dip was sinful but delicious with fresh tortilla chips. I personally like the Smoked Salmon Pate pg 166 Tastes & Treasures.

Did not really enjoy the trout staring at me but it was tasty and flavorful, and I ate it all. The grilled asparagus had just the right amount of crunch and spices. Nothing like dining al fresco.

Tomatoes from the Garden

Nothing beats homegrown for flavor and I know how it was fertilized so we are eating pesticide free. We really enjoy the tomatoes and also basil and parsley from the garden. Unfortunately, I have to buy the cheese but the vinaigrette is homemade.

Historic Camelback Inn gave us Marinated Heirloom Tomatoes in White Balsamic Vinaigrette found on page 67 Tastes & Treasures

1/2 cup white balsamic vinegar
1/4 cup packed light brown sugar
1 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
3 shallots, thinly sliced
1/4 cup fresh basil leaves, torn
Kosher salt to taste
Freshly ground pepper to taste
5 heirloom tomatoes, cut into wedges

Mix the vinegar and brown sugar in a bowl. let stand until the brown sugar is completely dissolved. Whisk in the olive oil, garlic, shallots and basil. Season with Kosher salt and papper. Add the tomato wedges and toss gently to coat. Chill for 4 hours before serving. Serve using a slotted spoon.
Serves 6.
Note: We made it a hearty salad with sliced cheese. Since we are black olive fans we like to sprinkle a few slices on top.