Bread | An Inspired Cook

Category: Bread
- Verde Chicken Pizza
  
  Posted at 8:52 am by NativeNM, on February 22, 2013
  Ever had a Verde Chicken Pizza? Until recently I hadn’t either but it’s quickly become one of my all time favorite pizza’s. So much so that I’ve made several in the past month. Most pizzas are made with the traditional red tomato sauce, sometimes a white sauce, maybe pesto or even a barbecue sauce, but what I had in mind was something a bit more New Mexican. I decided on a verde sauce with a Mexican melting cheese and cooked seasoned chicken. The dough comes straight out of the “Artisan Pizza and Flatbread in Five Minutes a Day”, which mixes Corn Masa flour in the dough to make the most aromatic dough when baked. Fresh toppings and crumbled Cotija cheese round out this pizza.
  
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  Posted in Bread, Pizza and Calzones, Recipes, Red or Green, Salsa, Guacamole and Dips | 2 Comments | Tagged Corn Masa Dough, Verde Chicken Pizza, Verde Salsa
- Green Chile Posole with Corn Husk Muffins
  
  Posted at 8:30 am by NativeNM, on December 21, 2012
  Posole is a New Mexican tradition that some natives serve on Christmas Eve while others serve up a bowl on New Years Eve for good luck. I’ve always been of the opinion to just have a bowl of posole anytime around the holidays and all will be good. It’s comforting and reminds me of my New Mexican roots. Last year I made Blue Corn Posole with dried blue corn and red chile. This year I’m making a Green Chile Posole with white hominy, green chiles and poblano peppers. And just for fun I am also trying out a new corn husk muffin where you line your muffin pans with strips of soaked corn husks, ladle in the batter and out comes these cute little muffins that look like they grew right out of a corn stalk. Wishing you all a very Merry Christmas and many blessings for the New Year!
  
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  Posted in Bread, Dutch Oven and Cast Iron, Recipes, Red or Green, Soups, Stews and Chili | 4 Comments | Tagged Corn Husk Muffins, Green Chile Posole
- Italian Tomato and Artichoke Pie
  
  Posted at 8:57 am by NativeNM, on December 11, 2012
  I have a couple of cook books (I call them recipe books) that I keep out on my entry table. I love the ones with the beautiful layouts and pictures so I keep them close by for when I have a few minutes to sit down. One of my favorites is a Junior League of Greater Covington book called “Roux To Do, The art of Cooking in Southeast Louisiana”. It not only has beautiful Louisiana festival posters but most of the recipes are very inspired. A lot of them come from area Chefs that share their most popular recipes. I came across this recipe called Gruyere Cheese, Arthichoke and Tomato Pie. It sounded so delicious but it had a plain pie crust which I wasn’t in the mood for. I remembered a recent post from Roz at la bella vita who made a tomato pie with an herbed buttermilk biscuit crust. That’s the crust I envisioned so I made her crust and filled it with big slices of tomatoes, a layer of artichokes and lots of gruyere cheese. It reminded me of a deep dish pizza pie!
  
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  Posted in Bread, Entree, Pies and Cobblers, Recipes | 4 Comments | Tagged Herbed Buttermilk Biscuit Pie Crust, Italian Tomato and Artichoke Pie
- Sweet Rolls with Fig and Walnuts
  
  Posted at 8:42 am by NativeNM, on December 7, 2012
  If you love fig newtons you are going to love these sweet rolls. Peel away the layers of this sweet brioche dough to find a sticky fig walnut paste that reminds you of the newtons you always loved. The maple icing over top goes well with the fig flavors and makes your fingers sticky delicious! I have to send a Thank You to Joan for the figs as she always sends home a treat whenever we visit. My guys thought the figs were up for grabs and as I started seeing them disappear I set aside a small amount to make sweet rolls. Getting started on the brioche dough a day ahead made the rest a breeze.
  
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  Posted in Bread, Breakfast, Dessert, Recipes | 2 Comments | Tagged Fig and Walnut Paste, Sweet Rolls with Fig and Walnuts
- Brioche Dough
  
  Posted at 8:46 am by NativeNM, 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!
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  Posted in Bread, Recipes | 2 Comments | Tagged Brioche Dough, Sweet Brioche Bread
- Artisan Pizza Dough with Cherry Tomato Sauce
  
  Posted at 9:02 am by NativeNM, on October 2, 2012
  My new favorite book “Artisan Pizza and Flatbread in Five Minutes a Day” has changed the way I think about pizza. The master recipe makes a big batch of dough that can be made ahead of time and placed in the fridge for up to 2 weeks. Once the dough has been made you can take scissors and snip off just the amount of dough you need for any size pizza. The crust will taste fresh and crisp just like you taste in a pizzeria. I’ll admit I was a bit skeptical about working with cold dough out of the fridge, but honestly it was very easy and the results were amazing. The major differences in this dough is that you don’t knead it ahead of time, just incorporate all the flour into the wet ingredients and let it sit at room temperature to rise. Also the dough takes on that crispy crust by cooking on a pizza stone or a cast iron griddle at very high heat. Already having a stone and cast iron griddle, I invested in a pizza peel in order to transfer the pizza on and off the hot stone. With the master recipe I was able to make 5 pizza crusts although I probably could have squeezed out another one or two if I had made thinner crusts. It’s all in your preference of how thin or thick you like your crust.
  
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  Posted in Bread, Condiments and Sauces, Entree, Recipes | 0 Comments | Tagged Artisan Pizza, Artisan Pizza Dough, Cherry Tomato Sauce
- Biscuits and Fried Green Tomato Gravy
  
  Posted at 8:57 am by NativeNM, on July 27, 2012
  Are you ready for a second helping of fried green tomatoes? This time I’m going to Chef Paul Prudhomme and his recipe for “Kentucky Fried Tomatoes with Cream Gravy”. He places a fried green tomato slice over an English muffin and smothers it with a cream gravy that is out of this world. I was in the mood for biscuits and have to thank Joe’s brother Chuck for his biscuit recipe which turns out great every time. So pull out those leftover green tomato end pieces, flour mix and seasoning blend and get ready for some of the best biscuits and gravy you’ll ever have. Continue reading →
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  Posted in Bread, Breakfast, Dutch Oven and Cast Iron, Entree, Recipes | 2 Comments | Tagged Biscuits, FGT Cream Gravy, Fried Green Tomato
- Fresh Corn Cakes with Sweet Chile Butter
  
  Posted at 9:01 am by NativeNM, on July 20, 2012
  Fresh corn cakes are something of a summertime favorite. Corn cakes take me back to the farm when we would sit around the table with a pot of pinto beans and skillet cornbread. These corn cakes are made with fresh corn and paired with a honey butter spiked with cayenne. I took half the batter and added some diced roasted poblano which turned out great. We had fresh corn cakes alongside grilled veggies and sliced ripe tomatoes straight from the farmers market. It was so satisfying!
  
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  Posted in Bread, Condiments and Sauces, Recipes, Side Dishes | 2 Comments | Tagged Fresh Corn Cakes, Sweet Chili Butter
- Chili with Sweet Buttermilk Cornbread
  
  Posted at 9:12 am by NativeNM, on January 31, 2012
  Chili is one of those versatile foods that goes beyond your hearty bowl of chili. You can make a number of meals just by changing it up. Add some beans and it’s easy to make a Taco Salad, top your favorite hot dog with cheese and onion and you have a Coney Dog, bake some tater tots or oven fries and you could have Chili Cheese Fries and don’t forget the Frito Pie. There are just so many good things to do with chili. And everyone seems to have a preference when it comes to spice and whether to add beans or not. I like beans in my chili but Joe does not, so I usually don’t put them in the pot of chili, but rather have some on hand to add to my own bowl. This chili is flavorful but not a hot spicy chili. If you need the heat, add some hotter chili powder and it will definitely spice it up. And lets not forget the sweet cornbread with ancho honey butter. I’m one of those girls who has to have her cornbread, it’s just not the same without it.
  
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  Posted in Bread, Dutch Oven and Cast Iron, Entree, Recipes, Red or Green, Soups, Stews and Chili | 0 Comments | Tagged Ancho Honey Butter, Chili, Chili with Cornbread, Sweet Buttermilk Cornbread
- Spinach Artichoke Flatbread Pizza
  
  Posted at 9:55 am by NativeNM, on January 3, 2012
  Spinach Artichoke Pizza is one of my favorites. Instead of layering pizza toppings, I make what I call “The Mix” which is a blend of spinach, artichokes, cheese, garlic, green onion and a dry Italian herb blend. From there you can add additional toppings but the mix makes this pizza easy and flavorful. And there’s no sauce for this pizza, instead I like to add fresh, roasted, or sun dried tomatoes. Tonight we made several different pizza’s but the favorite was topped with cream cheese and grilled chicken which tasted like spinach artichoke dip. I’m sure you will agree! Continue reading →
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  Posted in Bread, Pizza and Calzones, Recipes | 1 Comment | Tagged Flatbread Pizza, Spinach Artichoke Mix, Spinach Artichoke Pizza
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