Posted at 9:00 am , on November 30, 2012
Recently Joe and I ate at a new restaurant called “Dodge City Distillery” for a bite of lunch. No, it’s not in Dodge City and I don’t think it’s a chain although I’m not sure about that. Anyway, I ordered this cheese steak sandwich that came with melting cheese, roasted peppers and Tabasco infused onions. They used big strips of steak in the sandwich which had been seasoned and grilled to perfection. I fell in love at first bite and knew it was something I wanted to recreate in my own kitchen. I think my sandwich came pretty close to the sandwich I ordered there. It’s not your traditional cheese steak by any means but it is a great sandwich loaded with a whole lot of spice and flavor.
Posted at 8:32 am , on November 27, 2012
Who doesn’t love a bowl of creamy tomato soup with a grilled cheese sandwich? I love to make soup on the weekends when the weather turns cool and we just feel like hunkering down on the couch with a blanket and a book. Quiet time is so precious anymore when everyone is so busy with their own lives. This soup is inspired by Chef Paul Prudhomme’s Cream of Tomato Soup. The recipe calls for fresh ripe garden tomatoes which I would have preferred but at this time of year I will just have to go with canned. As it turned out the soup was just about as good as it gets. The Chipotle Gouda cheese melted nicely and had a little kick. It was a good choice to go alongside this rich and creamy soup.
Posted at 8:48 am , on November 23, 2012
This bread pudding was inspired by a recipe I found in “The Craft of Baking”. I picked up this cookbook at the library and as I thumbed through it I found myself drawn to the page with the berry brioche pudding. It looked so good with the crispy squares of bread on top fused together with juicy berries and a warm custard. With berries in the freezer and a loaf of brioche bread on hand I set about making this berry bread pudding.
Posted at 8:25 am , on November 20, 2012
This week everyone will be giving thanks and enjoying the holiday with family and friends. And many will be gathering around the table for a feast of traditional turkey, dressing and all the trimmings. One of our favorite side dishes is the cranberry sauce. I have nothing against the cranberry sauce in a can, but I do love this homemade sauce that combines tart cranberries with citrus orange and lemon flavors. It’s sweetened to perfection and a perfect compliment to any holiday meal. Happy Thanksgiving to you all!
Posted at 8:50 am , on November 16, 2012
This is by far the best french toast I’ve ever had! It reminded me of the time Joe ordered french toast in Hawaii and they brought out a whole loaf of Hawaiian bread cut into thick slices of french toast and served with coconut syrup. It was massive and he loved every bite. I’m not a coconut fan but I do love tropical so I went with a banana pineapple topping and macadamia nut sprinkles. A drizzle of maple syrup tastes really good over the top, but not too much because you don’t want to mask the flavors of the caramelized fruit. I’m good for nothing in the morning so this was served for dinner but who wouldn’t love a plate of this tropical inspired french toast served any time of day!
Posted at 8:46 am , on November 13, 2012
I’ve found several recipes that include brioche bread so I decided to try out the artisan style brioche dough from “Artisan Bread in Five Minutes a Day”. It is really easy to make and once you have the dough you can make it into anything you want. I made the sweet dough but there is also a savory variation. I had in mind french toast and bread pudding so I made loaves that I can slice or cut into pieces to fit my recipes but you can also make cinnamon rolls or individual rolls; really anything is possible. We toasted a couple slices and slathered some pumpkin butter on top. Umm, really good!
Posted at 8:41 am , on November 9, 2012
Do you go savory or sweet when it comes to butternut squash? I am definitely the savory type. I like the buttery saltiness that comes from these fries. The natural sugars caramelize during the baking process and release the most wonderful flavors. They have a harder exterior which makes it more difficult to peel and slice but well worth the effort. Make a lot because they shrink when baked. It takes a little more time to get that crispy outer texture but it can be achieved. Since I’m in the minority when it comes to these vitamin enriched vegetables, I sometimes make a meal of butternut squash fries just for myself. No need for a fork, just dig in with your fingers and enjoy!
Posted at 8:07 am , on November 6, 2012
Time is winding down when I can get outside and grill. But this week we had a really nice day full of sunshine and I thought I’d better enjoy every minute of it! All summer I intended to make Margarita Chicken but somehow I never got around to it. I found these colorful heirloom cherry tomatoes that would make a beautiful pico to top my drunken chicken. It was pretty on a plate with salty and citrusy flavors coming through in every bite.
Posted at 9:09 am , on November 2, 2012
Black Bean Soup is a rare treat for me. You see, my husband doesn’t eat beans. I mean he doesn’t eat ANY beans of ANY kind, therefore I’ve gotten out of the habit of adding beans to our diet. He definitely did not grow up in NM where beans, chiles and tortillas are staple ingredients in every kitchen. It’s getting colder and I’ve been in the mood for a hearty soup. This recipe is definitely loaded with flavor with a variety of chiles, bacon, tomatoes, and seasonings. And of course I couldn’t go without my toppings. I couldn’t resist some crunchy corn tortilla strips with avocado slices and cilantro. It definitely warmed my soul and lifted my spirits on this cold dreary day.
Posted at 9:00 am , on November 2, 2012
I decided it’s time to post a few tips that I use in my daily cooking. I hope to reference these tips in my future recipes and add other tips as I go along. As many of you know I roast a variety of chiles often and have started roasting other foods as well such as tomatoes and corn. Roasting brings out the sugars in corn and tomatoes that you wouldn’t otherwise find. Find out for yourself how easy it is and how good it tastes!