On one of our hiking ventures last year, Joe and I stopped at a roadside stand at Velarde, NM which is north of Espanola. Out front were baskets filled with fruit and vegetables for sale with chile ristras hanging all along the front of the building. What we didn’t know was there was a whole store inside an overhang that had all kinds of dried goods; they had a variety of dried beans, dried corn and red chile. We found jars filled with fruit preserves and salsa’s on shelves that looked so good! I ventured over to a table where we discovered packaged ground cornmeal in yellow, blue and red. I’d never come across red cornmeal before and was so intrigued that I had to have a bag. I had no idea what I would make with it but I knew I wanted to try it. It’s been a few month’s since then but I had an idea to make a savory cornmeal scone to eat alongside a pot of beans or soup. Since the cornmeal was red, I decided to enhance the flavor and color by adding roasted red chile and grated Oaxaca cheese. If you haven’t tried roasted red chile, it has a hint of sweetness while still maintaining the heat of the chile. Ever since I discovered roasted red, I’ve been experimenting with new ways to use it in recipes. I really love these scones and think think you would enjoy them too, drizzled with some red chile honey butter alongside a bowl of your favorite soup. I couldn’t decide if I wanted green chile stew or beans so I added some pinto beans to the stew and it was beyond delicious!!
Posted at 9:39 am by NativeNM, on January 27, 2023
What goes better with pasta and meat sauce than a warm crusty breadstick. Breadstick dough is pretty close to pizza dough, some say they are interchangeable. I find that most breadstick recipes add more sugar than pizza dough. Also breadsticks are baked at a lower temperature than pizza. But whatever the differences, wouldn’t you agree that breadsticks pair perfectly with pasta, soup or a salad. I did use my favorite pizza dough recipe as a guide but made a few tweaks that I think worked out pretty good. These breadsticks are crispy on the outside with a soft airy texture on the inside. Once they are out of the oven, brush some melted butter over each breadstick and sprinkle a mix of parmesan cheese, garlic, salt and Italian seasonings over top for the ultimate flavor burst. I could make a meal out of breadsticks and marinara sauce but I will try to curb my cravings. But I do think soup, salad and pasta with breadsticks will be on the menu this week until they are all gone!
Posted at 10:32 am by NativeNM, on December 31, 2022
As promised I share with you these decadent gooey Dulce de Leche Sweet Rolls! And in every soft layer you will find pieces of candied pecans and topped with a coffee glaze that is out of this world! This has been on my bucket list for the longest time. Dulce de Leche is creamy and tastes similar to caramel sauce, however there are subtle differences between the two. While caramel sauce is made with sugar, water and heavy cream; Dulce de Leche is made with sweetened condensed milk. Caramel sauce only takes a few minutes to make, but it takes a few hours for sweetened condensed milk to simmer into a creamy caramelized sauce aka Dulce de Leche. While I would have loved to make my own Dulce de Leche, I was in a pinch for time and picked up a jar that was ready to go. Sometimes giving yourself a break is a good thing. I did make time to spice up some pecans with some sugar and spice that truly made these rolls special. The inspiration for these rolls and especially the coffee glaze is inspired by Yvette at Muy Bueno Cookbook. From my kitchen to yours, I hope 2023 will be a year filled with good health, happy times and delicious food to be shared with those you love!
Posted at 10:56 am by NativeNM, on December 30, 2022
I hope you all had a wonderful Christmas with your families. I look forward to hearing about your holiday traditions and delicious food with all the trimmings. One of my favorite things to make around the holidays is sweet rolls. Every year I make a batch of Brioche Cinnamon Rolls as well as something new that we haven’t tried before. Lets face it, sweet rolls are my weakness and the holidays just wouldn’t be the same without a delicious sweet roll on Christmas morning. This year I made two new versions. First up is a sweet roll filled with sweetened cream cheese and raspberries topped with a lemon glaze. It all starts with my favorite brioche dough that never fails. These delicate soft layers almost melt in your mouth while the filling and glaze contrast the sweet and tart flavors. It’s the perfect roll to go with your morning coffee or tea. That said, I think every new version of sweet roll is perfect. I can’t choose, they are all my favorite! While you contemplate these sweet rolls, I hope to tempt you with my next post which features a decadent sweet roll with candied pecans! Happy New Year!
I had a grand idea of making breakfast sandwiches over the weekend but it didn’t start out very well. I picked up some English muffins from the store but they were so thin; they just fell apart when I attempted to separate them. At that moment I decided it was time to make my own muffins. I found a recipe that incorporated yogurt into the recipe and was so appealing that I gave it a try. After some adjustments this recipe turned out really good. As with many dough recipes, (even the ones I made in Kansas) I’m finding that I have to adjust the ratio of liquids and dry ingredients because of our high altitude and the dry desert air of New Mexico. If you are unsure of how to adjust your recipes you might try this guide: Cooking and Baking at High Altitudes by Betty Crocker. These muffins took about 2 hours from start to finish which was perfect for our weekend brunch. Our breakfast sandwiches turned out delicious with freshly made English muffins, lightly toasted with egg, cheese and bacon. They are also good with butter and jam too!
Posted at 8:52 am by NativeNM, on February 18, 2022
I have an admission to make, this is my first time making empanadas. They are traditional here in New Mexico that have evolved over time. Influenced by many cultures over the years you will find savory empanadas stuffed with beef, chicken or pork, sometimes with veggies and spices. And then there are the sweet empanadas filled with pumpkin, sweet potato or fruit like apples, cherries or raisins as well as other fresh or dried fruits. As I researched the history of empanadas, I discovered that there are many meat pies around the world by other names made in the tradition of their region. From our time in Kansas City we had Steak and Guiness pies at Irish Fest. Joe’s home state of Michigan is known for their Pasties. We found Peasant Pies in San Francisco while on vacation one year. Those are just a few of the meat pies that we’ve had a chance to taste, each having their own distinct flavor. I wanted my first homemade empanadas to reflect the taste of New Mexico with ground pork and green chile. They are easy to make ahead and freeze, pulling out a few to warm up and serve alongside a bowl of soup or beans. They are so tasty, I can’t wait to try a sweet version next!
Posted at 10:49 am by NativeNM, on January 4, 2022
It’s that time of year again when I get a craving for sweet rolls. It must be the holidays, the chill in the air and a hot drink that make me desire them so much. I like to make them up ahead and freeze individually so that I can pull one out every so often. I love them with my morning coffee, afternoon tea or generally anytime, which is why I have to put them out of sight in the freezer or I might be tempted to have one every day. This years flavor is lemon blueberry, it’s not overly sweet but has a wonderful blueberry flavor with a citrusy lemon glaze. These two flavors just belong together. And the brioche dough is so light and tender, it practically melts in your mouth.
Posted at 12:05 pm by NativeNM, on December 30, 2021
The first time I ever tasted a Cinnamon Brioche Cruffin was during our Wyoming vacation in September. Persephone’s Bakery in Jackson Hole serves up some of the best pastries you will find anywhere. On our Wyoming holiday we started each day at Persephone’s Westbank to have breakfast with Joe having a savory breakfast with eggs and I with a pastry and coffee. My favorite thing was the Cinnamon Brioche and I vowed that one day I would recreate it. I had no idea how much work goes into making this irresistible flaky dough but it was so worth it. The outside layer is crisp with buttery layers rolled up together with cinnamon sugar. It’s one of the most delicious pastries I’ve ever tasted and one of my biggest accomplishments if I do say so myself!
As I was making the Blueberry Lavender Jam, I couldn’t think of anything better than to pair them with crepes. It’s been awhile since I’ve made crepes and thought to myself “what better time than now”. These crepes are so versatile and can be filled with sweet jam, cream cheese, or sprinkled with sugar. But as good as sweet crepes are, they are equally delicious with savory fillings. Crepes are so easy to make, the batter is quickly made in a blender and then swirled in a non-stick skillet with melted butter. Crepes are light but hold their shape and appear as if they are lace doilies on a plate. The crisp edges are my favorite part especially when they are freshly made. I’m including a recipe for Chicken Enchilada Crepes for a savory filling that you might enjoy. The filling includes chicken, cheese and a green chile bechamel sauce. It’s topped with the remaining cheese and bechamel sauce and then heated until it’s bubbling hot. It was a delicious savory meal that Joe and I enjoyed immensely. Crepes are so versatile for sweet or savory fillings, or even to enjoy with a sprinkle of sugar.
There’s a debate among New Mexicans whether red chile sauce tastes better made with chile powder or pods. I follow a facebook page for New Mexico recipes and learned that families love their red chile and will fiercely defend their method of making it. I’ve only made red chile with powder once before and it was gritty and I didn’t really like the texture. I’ve always preferred making a batch with pods by soaking them and then pureeing them in the blender. With pods you can strain them to remove all that pulp and peel. But after some time has gone by I’ve decided it was time to try powder again. I’m trying Tia Rita’s Home Style Enchilada Sauce that comes from Las Cruces in Southern NM. The ingredients listed are red chile, paprika, constarch, salt garlic, baking soda and oregano. That’s pretty close to the spices I would normally use so I gave it a try. The mix was quite easy and less messy. Just add water and simmer for 4 – 6 minutes. The texture was not quite as smooth as using pods but it wasn’t nearly as gritty as the powder I had used previously. We found it flavorful with just the right amount of heat for our palate. I made a plate of cheese enchiladas with beans and potatoes on the side and sopaipillas. The sopaipillas were made from the Desert Gardens Sopaipilla and Fry Bread Mix. I made fry bread for my Indian tacos and saved the rest of the dough for sopaipillas. The remaining dough made 6 sopaipillas which was perfect alongside our enchiladas. They tasted so good with a drizzle of honey. So the debate goes on whether red chile is better with powder or pods. I’d advise anyone to try both methods and decide for yourself!