Bread | An Inspired Cook

Category: Bread
- Indian Tacos
  
  Posted at 11:13 am by NativeNM, on April 21, 2021
  I usually stay away from fried foods but when it comes to fry bread I will always make an exception. Lets face it, you just can’t make that crispy airy bread any other way. And one of the best ways to eat fry bread is to make Indian tacos aka Navajo tacos. This past year with Covid we’ve been ordering takeout instead of eating inside and I haven’t had an Indian taco from a restaurant in over a year. It tastes so much better when it’s fresh and comes out to the table warm and crisp. So I decided to make them at home and I have to say they tasted pretty darn good! The fry bread was a simple prep courtesy of Desert Gardens Fry Bread mix. Just add water, stir and let sit for 10 minutes. I used half the dough and placed the rest in the fridge to make sopaipillas the next day. For the toppings I browned ground beef and added beans and green chile. It tasted so good along with lettuce, cheese, tomato and onion. The one thing I would do is make smaller portions next time. These turned out huge and way more than we could eat but every bite was delicious!
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  Posted in Bread, Entree, Recipes, Red or Green, Tacos, Taquitos and Flautas | 9 Comments | Tagged Desert Gardens Sopaipilla and Fry Bread Mix, Indian Fry Bread, Indian Tacos, Monroe's Stewed Green Chile, Navajo Fry Bread, Navajo Tacos, New Mexico Indian Taco, New Mexico Navajo Taco
- Grilled Chicken Gyros
  
  Posted at 12:41 pm by NativeNM, on September 18, 2020
  Some of the best gyros I’ve ever tasted were from our time in Detroit and Kansas City. We moved to from Albuquerque to Detroit in 1990 where I got to see where Joe grew up in the great state of Michigan. At that time we had two little boys under the age of 3 years old and didn’t get to eat out much. One time Joe surprised me with tickets to go see the Detroit Red Wings play hockey. Growing up in New Mexico I knew nothing about hockey but the experience was thrilling and I immediately became a fan. Joe Louis Arena was located downtown and we would park and ride the people mover transportations rails to get to the arena. Greektown which had some amazing food was located on one of the people mover stops so we would park there and grab a bite to eat before heading over to the game. If you are ever in Detroit and need a great place to eat, visit Olga’s Kitchen or any one of the great restaurants in Greektown. We also had some great Greek food in Kansas City. I loved the gyros at Mr. Gyros which was one of our frequent haunts in KC. One thing about Mr. Gyros is that the servings are huge and everything tastes fresh. This year has been challenging at best to find those those “little known” restaurants here in Albuquerque, especially not being able to sit down and experience a meal indoors. We rarely go out except for takeout and I haven’t found a great Greek restaurant yet to recommend here in ABQ. I’m sure it’s out there, I just haven’t found it! Sorry for the long story but I have been craving a gyro which always brings back memories. I went with grilled chicken gyros which tasted so good with homemade warm flat breads wrapped around Greek and lemon seasoned chicken. The marinade made the chicken tender and juicy. With some tzatziki sauce and freshly sliced tomato and red onion it was one of the tastiest wraps I’ve ever had. I’m a tough critic when it comes to gyros and this one is one of the best!
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  Posted in Bread, Burgers, Sandwiches, Paninis and Wraps, Recipes, Sandwiches & Paninis | 2 Comments | Tagged Chicken Gyro Sandwich, Chicken Gyros, Grilled Chicken, Grilled Chicken Gyros, Hand Held Chicken Gyro, Lemon and Greek Marinade, Tzatziki Sauce
- Whole Wheat Rolls with a Honey Butter Glaze
  
  Posted at 2:20 pm by NativeNM, on June 16, 2020
  One of my fondest memories of my Mother is her teaching me the techniques of making homemade rolls. She gave me her old Fleischmann’s Yeast Bread book which she used as her guide for making rolls. I can’t find a date on it but based on the pictures it must be from the 1950’s or 60’s. It’s a wonderful time capsule of bread making that we don’t often see these days. Although I’ve made wheat bread in the past I had not tried whole wheat rolls. I always thought they would have a dense texture but these are so light and taste so good, especially with some melted butter and honey glazed over top and dripping down the sides. No need for a special occasion to make these rolls, they are good any day with a meal or just by themselves.
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  Posted in Bread, Recipes | 4 Comments | Tagged Dinner Rolls, Honey Butter, Honey Butter Glaze, Honey Wheat Rolls, Whole Wheat Dinner Rolls, Whole Wheat Rolls, Whole Wheat Rolls with a Honey Butter Glaze
- Blue Corn Skillet Cornbread
  
  Posted at 10:31 am by NativeNM, on March 24, 2020
  Hi all, I hope every one of you are safe and well! It’s been surreal these last couple of weeks to say the least as our lives have changed as we know it. No more living in the moment, it’s all about planning. Planning for how long we will have to stay at home, planning when to go out and get groceries plus planning for how much we really need or how long it will be before we can safely go visit family and friends. We take so much for granted and it’s going to be a sacrifice but we are all in this together. We have communicated by phone with our kids, family and friends more than we have in years. It’s not about the texting or emails, it’s just more reassuring to hear their voices to know that they are all okay! I’m sure you all have similar feelings. I’m also trying to be frugal and not waste anything, especially food. I don’t always have fresh vegetables and fruit on hand but I have a pantry full of goods that I can make due with. I went through my dry goods and found a package of blue cornmeal. What a perfect time for some cornbread! I had planned on making some black bean soup and cornbread would make it last a bit longer. Looking through my cookbooks I found an old recipe in “The Progressive Farmer” cookbook that sounded a lot like how my Mom used to make hers, so I gave it a try. It turned out so good! And I found a bottle of “Monroe’s Red Chile Honey” in the pantry which was perfect to drizzle over top.
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  Posted in Bread, Dutch Oven and Cast Iron, Recipes | 11 Comments | Tagged Blue Corn Cornbread, Blue Corn Skillet Cornbread, Blue Cornbread, Blue Cornmeal, Monroe's Red Chile Honey
- Brioche Cinnamon Rolls
  
  Posted at 8:28 am by NativeNM, on February 7, 2020
  I have a real weakness for homemade cinnamon rolls! It takes all my willpower not to eat the whole pan full. The smell of warm brioche, with butter, cinnamon and brown sugar is so intoxicating. Since a snow day was in the forecast I went out and got my supplies ready for a day of baking. There’s something special about baking on a cold day while looking out the window at falling snow. When the time finally came to pop these rolls in the oven I was rewarded with such a wonderful aroma. I couldn’t wait to drizzle the glaze over top and taste one. They are so light and buttery with the sweetness of cinnamon and sugar. As far as pastries go, these might be my favorite!
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  Posted in Bread, Dessert, Recipes | 2 Comments | Tagged Brioche Cinnamon Rolls, Brioche Dough, Buttery Cinnamon Rolls, Cinnamon Rolls, Homemade Cinnamon Rolls
- Tea Scones
  
  Posted at 1:31 pm by NativeNM, on October 22, 2019
  Scones were the first thing that come to mind when I made prickly pear jelly. I had just found a recipe online for tea scones and thought they would be perfect with my jelly. Honestly, I could eat scones every day of the week with their slightly sweetened dough and crunchy texture. Have you ever wondered what the difference is between a biscuit and a scone. They are quite similar but a scone has an egg added to the dough while a biscuit does not. Who wouldn’t want to pry one apart and add a spoonful of your favorite jelly or jam. One thing I’ve learned since we moved to a higher altitude is that recipes with a leavening agent need to be adjusted. Here in Albuquerque we are above 5000 ft. sea level where Kansas City is below 1000 ft. sea level. My cookies and scones were expanding way too much so decreasing the baking soda or baking powder became necessary. Also I have experienced having to alter the amount of wet ingredients to dry when making a dough. Our dry climate makes it sometimes necessary to add additional liquids to bind the dough together. Something I need to remember when baking!
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  Posted in Bread, Breakfast, Recipes | 4 Comments | Tagged British Tea Scones, English Tea Scones, Scones and Jelly, Tea Scones
- Apple Cinnamon Rolls with a Caramel Drizzle
  
  Posted at 9:25 am by NativeNM, on November 14, 2018
  It’s apple season and I for one can’t think of anything more delectable than an apple cinnamon roll with a bit of caramel sauce and caramel glaze drizzled over top. And for a little crunch add a few sweet cinnamon pecans to the mix. What a way to welcome friends and family around the holidays with the aroma of cinnamon and apples fresh from the oven. I’m making a batch of sweet rolls to put in the freezer for the holidays. They can easily be thawed and reheated in the oven for a delicious breakfast or brunch. And if by chance there are any left, break off a piece to dunk in your morning coffee, it’s a real treat!
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  Posted in Bread, Breakfast, Dessert, Recipes | 4 Comments | Tagged Apple Cinnamon Rolls, Apple Cinnamon Rolls with a Caramel Drizzle, Brioche Dough, caramel sauce, Sweet Pecans
- Hatch Green Chile Benedict with Fry Bread
  
  Posted at 3:20 pm by NativeNM, on August 16, 2018
  It’s chile season here in New Mexico! I have missed you so! It’s been too many years since I’ve been home to enjoy the aroma of roasting chiles in the air. Ask any New Mexican and they will tell you that this is a most special time of year. Today I’m sharing a favorite breakfast dish and taking it up a notch to make it even more scrumptious if that’s possible. An eggs benedict with a fry bread base, topped with bacon, poached eggs and a green chile hollandaise sauce ladled over top. Making this for just the two us us presented a dilemna of scaling everything down from the fry bread to the hollandaise sauce. As much as I tried it’s really perfect for four. It’s also a time sensitive dish to make given that everything needs to be prepped and cooked at the same time. Fortunately for me, Joe volunteered to help out and together we had everything prepared and assembled in no time. When you taste that first bite, your taste buds will swoon. This is by far my favorite hollandaise sauce, so creamy and flavorful with freshly roasted green chile. And if you take the time to make these light and airy fry breads, you will wonder why you haven’t done this sooner. At least that’s what I’m thinking!
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  Posted in Bread, Breakfast, Condiments and Sauces, Dutch Oven and Cast Iron, Recipes, Red or Green | 2 Comments | Tagged Eggs Benedict, Eggs Benedict over Fry Bread, Eggs Benedict with Hatch Green Chile Hollandaise Sauce with Fry Bread, Green Chile Benedict, Green Chile Hollandaise Sauce, Hollandaise Sauce, Indian Fry Bread, Navajo Fry Bread
- Mom’s Vintage Donuts
  
  Posted at 2:07 pm by NativeNM, on February 2, 2018
  One of my favorite memories of my Mom was the time she made donuts. She only made them once or twice but the memory stood out for me as she would cut the little rings of dough and drop them in hot oil to fry. They would come out of the fryer just for a minute and then she would dunk them in icing. At that point they were up for grabs! As fast as she could make them, we would eat them. I remember her donuts as one of the best things I ever ate. They are made from ingredients that were commonly used in the 50’s and 60’s which is why I call them vintage. The recipe includes Pet Milk and Crisco which were staples in our kitchen when I was growing up. I doubt you would see them listed in a current recipe today. Half were made with glaze and the other half with cinnamon sugar. The best part is eating them as soon as they are dipped in the glaze or cinnamon sugar. They taste so light and airy and for that moment they are the best thing ever!
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  Posted in Bread, Breakfast, Dessert, Recipes | 2 Comments | Tagged Cinnamon Sugar Donuts, Glazed Donuts, Mom's Donuts, Mom's Vintage Donuts, Yeast Raised Donuts
- Crusty Artisan Bread
  
  Posted at 9:06 am by NativeNM, on December 19, 2017
  This is Josh’s recipe for Crusty Artisan Bread. He’s always been the bread maker in this family and makes the most beautiful loaves of bread. He would tell you it doesn’t always come out perfect but I have yet to taste any bread that he has made that didn’t taste absolutely delicious! Since I can’t count on Josh for making the bread this year for the holidays (he is off on an adventure in Australia), I decided to give his recipe a try. He left me his big bread bowl and his oval dutch oven so I am using them for good luck. Josh told me not to over knead the dough, just incorporate the ingredients and let them sit out to proof for up to 24 hours. That was hard for me, I have made the artisan bread that you refrigerate but never let it sit out at room temp for that long. After agonizing over the process, I decided to trust his technique and it turned out great. I’ve made 3 loaves so far and they have all turned out as good as any you would find at a bakery. This one is the last loaf I made and it was incredibly light and airy with the perfect artisan crust. Practice does make perfect!
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  Posted in Bread, Dutch Oven and Cast Iron, Recipes | 2 Comments | Tagged Artisan Bread, Artisan French Loaf, Bread Baked in a Dutch Oven, Crusty Artisan Bread, French Bread
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