Recipes | An Inspired Cook

Category: Recipes
- Margarita Jam
  
  Posted at 7:08 pm by NativeNM, on October 11, 2012
  Do you remember the series of “Beautiful Cookbooks”? I find myself flipping through the pages just to drool over the beautiful pictures, but I also find many recipes that I would love to try. I ran across this recipe in the “Southwest Beautiful Cookbook” and I was intrigued. The picture looked like a margarita in a jar and I wondered if it would taste as good as I imagined. As it turned out it was a sinfully sweet version of a classic margarita that I could spread on a cracker, biscuit or muffin.
  
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  Posted in Breakfast, Condiments and Sauces, Dessert, Recipes | 8 Comments | Tagged Margarita Jam
- Molcajete Green Chile Salsa
  
  Posted at 8:29 am by NativeNM, on October 9, 2012
  If you are not familiar with a Molcajete and Tejolote, it is a Mexican mortar and pestle made from volcanic rock used to grind ingredients such as garlic, tomatoes and spices. They remind me of the Native American grinding stones found in large rocks. My sister Kat gave me a molcajete on our recent visit to NM and I’ve been anxious to try it out. If you have a new molcajete it should be seasoned just as you would a new cast iron skillet. There are many online sites that give instructions on how to season a molcajete which would be easier and probably more helpful I could explain. I’m looking forward to all the spices I can now grind as well as making guacamole and endless salsa’s. This salsa includes roasted tomatoes, tomatillos, garlic, onion, green chile, lime, and cilantro. It was very aromatic as I started grinding the garlic and tomatoes. Each added ingredient changed the texture and added another element of flavor. Continue reading →
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  Posted in Recipes, Red or Green, Salsa, Guacamole and Dips | 0 Comments | Tagged Molcajete Green Chile Salsa, Tejolote
- Green Chile Stew
  
  Posted at 8:27 am by NativeNM, on October 5, 2012
  There’s nothing more comforting to a New Mexican than a bowl of Green Chile Stew. On our recent visit to Santa Fe, Joe and I sat down at a little sidewalk cafe to share a tamale and a bowl of green chile stew. It was a rainy day with a chill in the air so a bowl of stew sounded wonderful. The pork was tender, the chile was hot with big chunks of potato and a hint of cilantro. It really hit the spot. Joe mentioned again and again how good that stew was that I took it as a hint that I should make up a pot when we got home. I started making this recipe years ago when Joe and I lived in Albuquerque and it always reminds me of home.
  
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  Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Soups, Stews and Chili | 0 Comments | Tagged Green Chile Stew, Hatch Green Chile
- 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
- Salted Caramel Apple Bars
  
  Posted at 8:40 am by NativeNM, on September 28, 2012
  Nothing feels more like Autumn than the aroma of warm apples and spice filling the kitchen. My salted caramel sauce was sitting in the fridge waiting to be used for more than just a topping for ice cream or dipping apples. I had been contemplating a caramel apple pie but in the end I decided on these Salted Apple Caramel Bars. I pulled the pie recipe and used it as my guide for the filling and topped it with a drizzle of salted caramel. These are a treat any time of day but I especially loved them in the morning after drizzling a bit of caramel on my bar I would dip the caramel coated spoon into my coffee . . . Yum!
  
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  Posted in Dessert, Recipes | 0 Comments | Tagged Apple Pie Filling, Crumb Crust, Salted Caramel Apple Bars, Salted Caramel Sauce
- Salted Caramel Sauce
  
  Posted at 8:23 am by NativeNM, on September 25, 2012
  I don’t know about you all but it sure is feeling like Fall around here in the Midwest. The morning air is crisp and cool and it’s so refreshing to be able to open up the doors and windows for some fresh air after a long hot summer. I’ve been thinking of fall baking and patiently waiting on my homemade Vanilla Extract and Vanilla Sugar which still need a few weeks for the fullest flavor to come through. I found another tip on that same holiday episode of “Kelsey’s Essentials” on how to make Salted Caramel Sauce which can be used in so many recipes. It looked so easy that I had to give it a try. My first attempt, I had a hiccup when I read the recipe too quickly and ended up with rock candy instead of caramel syrup. The key is patience and no stirring. My first batch I stirred furiously and when the liquid evaporated it was like a vacuum sucking the water out and the sugar crystallized in seconds. I was devastated at first wondering what I did wrong, so I looked at the the recipe again and there it was plain as day, it said NOT to stir once it begins to boil. Well, I gave it another go and this time I had the tastiest caramel sauce ever.
  
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  Posted in Condiments and Sauces, Dessert, Recipes | 5 Comments | Tagged Salted Caramel Sauce
- Fig and Brie Tart
  
  Posted at 8:31 am by NativeNM, on September 21, 2012
  Recently Joe and I were in a Whole Foods store where they had a sampling of figs. Green, brown and black figs cut up and ready to taste. We tasted all three and we decided the black figs had the most flavor. We picked up a few to take home and I started looking for ideas and recipes for a fig tart. I came across a recipe from a blog “Koko’s Kitchen” that looked and sounded delicious. I took her idea of making a tart with a brie and ricotta cheese filling topped with honey glazed walnuts and figs. But where she made a pear sauce to go over top, I chose to add pear slices alongside the figs and make a cream cheese drizzle to add some sweetness. It was so different than anything I expected and was such a treat. It’s a little savory with the creamy cheeses complimented with the fig and pear which tasted so good. The cream cheese drizzle was like the icing on the cake, you had layers of savory cheese, natural fruit slices and a hint of sweetness over the top.
  
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  Posted in Dessert, Recipes | 3 Comments | Tagged Cream Cheese Drizzle, Fig and Brie Tart, Pear Tart
- Lime Olive Oil Cake
  
  Posted at 9:07 am by NativeNM, on September 4, 2012
  I came across a recipe the other day called “Lemon Olive Oil Cake” and I had this recollection of Kat mentioning that I should try a recipe for olive oil cake. Well, it must have gone out of my head until I saw this recipe. Sometimes I see a recipe and just have to make it but the only problem was that I had no lemons. However, I had just bought a big bag of limes and figured they would work just as well since they are both citrus. I love anything lime and this cake didn’t disappoint. The cake was moist and citrusy tart with just enough sweetness to satisfy my craving.
  
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  Posted in Cakes, Cupcakes and Muffins, Recipes | 2 Comments | Tagged Lime Glaze, Lime Olive Oil, Lime Olive Oil Cake
- Tamales with Pork and Red Chile
  
  Posted at 9:12 am by NativeNM, on August 31, 2012
  It’s tamales part 2 with pork and red chile, which are probably considered a more traditional tamale. They are a New Mexico tradition that you can find almost anytime but especially around Christmas. I would have waited to make them closer to the holidays except I’m traveling home to NM soon and wanted to share them with family back home. And I’m saving back a dozen or so in the freezer to have for the holidays. Continue reading →
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  Posted in Entree, Recipes, Red or Green | 4 Comments | Tagged Colorado Red Chile Sauce, Tamales with Pork and Red Chile
- Pork Tamales with Verde Salsa
  
  Posted at 8:56 am by NativeNM, on August 28, 2012
  For years I’ve wanted to make tamales but was intimidated by the process and work that goes into it. I’ve always heard it’s a job that works best with several people to help prep, assemble and package. Since I don’t have extended family around to help me with this mission, I asked Joe if he would give up a weekend to help me. He was happy to help since he loves tamales. I went all out and made three different kinds of tamales, just in case Joe never wanted to do this again. This labor took 3 days to complete but I can now say I have home made tamales in the freezer. I think if I give Joe some time he may come around and help me again someday. We’ve been considering some sweet filled tamales next time around, but for now let me tell you about the first batch made with Pork and a Verde sauce with Hatch green chiles and cheese.
  
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  Posted in Entree, Recipes, Red or Green, Salsa, Guacamole and Dips | 2 Comments | Tagged Tamales with Pork and Verde
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