An Inspired Cook

An Inspired Cook
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    • Tiramisu

      Posted at 10:07 am by NativeNM, on February 4, 2020

      A few years ago my best friend Paula introduced me to Tiramisu.  I don’t think I had ever tasted it until she suggested we share a slice.  All I knew it was an Italian dessert. That first taste could only be described as luscious and decadent all at the same time.  Who could disagree after tasting that creamy goodness with coffee undertones.  It was absolutely delicious!  It’s taken awhile but I finally have a recipe worthy of sharing.  I found a great tutorial video from Sally’s Baking Addiction that helped me put it all together.  I used her method and steps but changed a few ingredients as well as trimming the recipe in half.  For me, chilling the dessert in the freezer for about 10 minutes prior to serving made it even tastier.  If you haven’t tried a slice of Tiramisu you don’t know what you’re missing!
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      Posted in Dessert, Recipes | 5 Comments | Tagged Coffee Flavored Dessert, Italian Dessert, Mascarpone Cheese, Tiramisu
    • Kansas City BBQ Fries

      Posted at 10:23 am by NativeNM, on January 31, 2020

      For 25 years Joe and I called Kansas City home.  I will always be sentimental about our time in Kansas, that’s where we raised Josh and Cam and made so many good friends.  Kansas City is a passionate city.  They love their barbecue and they love their Chiefs!  And since Kansas City is going to the Super Bowl for the first time in 50 years, I think this is cause for a celebration.  In honor of the Kansas City Chiefs I am making the ultimate super bowl dish . . . Kansas City BBQ Fries.  Now you all know that Joe’s Kansas City Bar-B-Que is about the best there is with their burnt ends, ribs, brisket and pulled pork, but what you might not know is that they make the best fries too.  I remember one year when they were voted #1 for the best fries in the state of Kansas; they rewarded their customers with a free fry day and gave away an order of fries with every order.  Oh my goodness, you just don’t know how good they are until you’ve tasted them.  On Sunday we’ll be cheering on the Chiefs and eating some good barbecue!  Hope you enjoy the day no matter who you’re rooting for!
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      Posted in Entree, Recipes, Red or Green | 0 Comments | Tagged Barbecue Beef Roast, Cheese Sauce, Joe's Kansas City Bar-B-Que, Joe's Kansas City Bar-B-Que Sauce, Kansas City Barbecue, Kansas City BBQ Fries, Pickled Onions, Roasted Jalapenos
    • New Mexico Inspired Meatballs (Albondiga con Salsa)

      Posted at 11:05 am by NativeNM, on January 24, 2020

      I haven’t made meatballs in the longest time.  They were one of Cameron’s favorite things to eat.  I used to make a big batch and package them in single serve bags that he could pull out for a quick meatball sub or add to his favorite pasta.  These meatballs are much different than any I’ve ever made before.  I added a bit of New Mexico with some roasted red and green chiles along with some queso fresco cheese and tortilla chips.  The meatballs on their own turned out quite tasty with a little kick in every bite.  I envisioned these meatballs simmering in salsa which turned into two salsa’s.  The first is a chile de arbol salsa which was by far my favorite.  It included roasted red tomatoes along with onion, garlic and tomatillos.  While I was at it, I had all the ingredients to make a verde salsa, which was loaded with green chile.  It made  more than enough for a meal and then some.  Whatever is left can go into the freezer until the next time a meatball craving comes along.
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      Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green, Salsa, Guacamole and Dips | 5 Comments | Tagged Albdigas con Salsa, Chile de Arbol Salsa, Meatballs with Green Chile, Meatballs with Hatch Green Chile, Meatballs with Roasted Red Chile, Mexican Meatballs with Salsa, New Mexic, Salsa Verde, Verde Salsa
    • Cranberry Apple Hand Pies

      Posted at 3:19 pm by NativeNM, on December 19, 2019

      I can’t believe it’s mid December already with the holidays just around the corner.  As the days pass by,  I don’t want to be planning my holiday meal at the last minute so I decided to make some mini hand pies now.  They can be made ahead and refrigerated or frozen until you need them.  Also, you can thaw just the number of pies needed and save the rest for later.  I found a new pie crust recipe to try that includes a secret ingredient . . . vodka.  I was a bit hesitant but found it to be one of the best pie crusts I’ve ever made.  The dough was easy to work with and also baked light and flaky.  It tasted so good with a cranberry apple filling that is perfect for the holiday season.

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      Posted in Pies and Cobblers, Recipes | 10 Comments | Tagged Cook's Illustrated's Foolproof Pie Dough Recipe, Cranberry Apple Hand Pies, Mini Pies with Cranberries and Apples, Vodka Pie Crust
    • Chile en Nogada

      Posted at 3:56 pm by NativeNM, on December 6, 2019

      Do you ever feel nostalgic around the holidays?   It can bring back memories of your favorite times with friends and family, at least that happens to me.  Recently I came across a folder with my old takeout menu’s that I saved from our favorite restaurants in Kansas City.  One of our favorite restaurants was Frida’s, decorated in the art of Frida Kahlo, serving authentic Mexican food that was different than anything we ever tasted in New Mexico.  Oh, how we loved that place!  Frida’s was popular for a time but ultimately closed it’s doors in the summer of 2016.  However, I saved their menu which described their dishes in great detail.  I re-created their Caldo Tlapeno a few years ago which is one of my favorite soups to date.  Joe’s favorite dish was the Chile en Nogada.  Translation . . . it’s poblano chiles stuffed with meat, fruits and spices topped with a cream sauce and pomegranate seeds called nogada.  It’s a beautiful dish with the aroma and colors of the holidays.  With pomegranates in season I thought it was time to re-create this dish at home. Surprisingly it was very easy to make and captured the taste and appearance we remembered so fondly.
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      Posted in Condiments and Sauces, Entree, Recipes, Red or Green, Side Dishes | 6 Comments | Tagged Apples, Chile en Nogada, Cranberries, Ground Pork, Mexican Poblano Chiles stuffed with Meat, Nogada aka White Cream Sauce, Nogada Sauce, Pine Nuts, Pomegranate Seeds, Spices and Fruit
    • Roasted Red Chile Alfredo with Chicken

      Posted at 2:09 pm by NativeNM, on December 3, 2019

      Green chile is a staple here in NM with the harvest beginning in early August.  Around mid September until the first frost, the chiles that are left on the plant will begin to mature and turn the most magnificent color of red.  You might think they are used mainly to string chile ristras that will be dried and eventually ground into chile powder.  This is true, however some of the local farms will pick the red chiles at their peak and roast them just like green chiles.  They tend to have a hint of sweetness but can also taste hotter than the green chiles.  As they mature their outer skin becomes thicker which can make them easier to peel or harder depending on who roasts it.  I’ve had some bad experiences over the years and it’s worth it to find out who is roasting your chile and how much experience they have.  I haven’t had much luck finding recipes using roasted red chiles, however I always wanted to try it with a creamy pasta.  Actually it tasted better than I could have imagined.  The sweet heat from the chiles compliment the creamy cheese sauce which clings to every strand of pasta.  This has become one of our new comfort foods that we can’t get enough of, at least until the chile runs out . . .
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      Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 9 Comments | Tagged Alfredo Sauce, New Mexico Roasted Red Chile, NM Red Chile, Roasted Red Chile, Roasted Red Chile Alfredo, Roasted Red Chile Alfredo with Chicken, Southwest Alfredo with Chicken, Spicy Alfredo Sauce
    • Green Chile Sauce

      Posted at 9:56 am by NativeNM, on October 25, 2019

      There’s nothing I love more than Green Chile Sauce smothered over a favorite burrito, enchilada or navajo taco.  I have been experimenting for years trying to mimic the taste found at our favorite restaurants.  Here in NM you will find green chile sauce on the shelves of grocery stores, many from the restaurants that we frequently eat at.  Trying to replicate that magical taste has always eluded me; until now.  Nearly every recipe I find online or in cookbooks have the same basic ingredients of green chile, onion, garlic and salt with variations of spices, sometimes adding cumin or oregano.  I’ve made them all and although they are good, they just don’t have that perfect taste and appearance that I’ve longed to make.  When in doubt go to the ingredients listed on your favorite jar.  I was surprised to find that every jar of green chile in my pantry listed lime juice and no onion.  Of all the recipes I’ve tried there wasn’t a single one that added lime juice.  The moment I took that first taste, it was like the genie had been let out of the bottle.  Lime juice was the missing ingredient!
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      Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Recipes, Red or Green | 4 Comments | Tagged Best Green Chile Sauce, Green Chile, Green Chile Sauce, Green Chile Sauce from Scratch, NM Green Chile
    • 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
    • Albuquerque International Balloon Fiesta 2019

      Posted at 9:01 am by NativeNM, on October 15, 2019

      It’s that time of year again!!  Every year on the first weekend of October the Balloon Fiesta in Albuquerque takes flight with 9 days of colorful balloons.  Balloons of every shape and color imaginable fill the skies over our city.  We were rookies last year and didn’t know what to expect.  This year we planned ahead and everything fell into place for the best experience we’ve ever had!  First, we decided to skip the weekend mass ascension and instead went on Wednesday for the Flight of the Nations event.  This event recognizes the International balloons that participate in the fiesta as they carry their nations flags while lifting up into the skies.  We found lighter crowds than on the weekends and almost as many balloons that took to the skies representing International countries, states, colleges, many shaped balloons plus any and all colors of the rainbow that you can imagine.  We got up early and were out the door at 4:30 a.m. to head to the balloon field.  We are approximately 6 miles away but you never know how traffic is going to be.  We’ve heard horror stories of long lines, taking over an hour to park only to find that parking is already full.  Not the case on this day.  We were parked and inside the park a little after 5 a.m.  Inside the park there are numerous places to get coffee, hot chocolate and breakfast burritos plus several tents filled with arts and crafts to walk through and pass the time.  The “Dawn Patrol” begins between 5:45 and 6 a.m.. In the morning before dawn about a dozen balloons will begin to inflate.  As they fire their burners, the balloons will appear to glow in the dark.  One of the crew members told us that this year they were going to lift off in unison for the first time, normally they would go a few at a time.  By accident we just happened to get to the Dawn Patrol balloons as they were laying them out on the ground.  We watched them go through the process and had a front row view.  I have never been to see the Dawn Patrol or a Balloon Glow evening event before.  It’s hard to find the words to describe how beautiful it is as they glow and twinkle.  If that were the only thing to see I would have gone away happy.   But I hope you will scroll down and enjoy the rest of the morning as dawn breaks and balloons all around us ascend into the beautiful NM skies.  Maybe you will be inspired to come to the balloon fiesta next year.
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      Posted in Uncategorized | 4 Comments | Tagged Albuquerque Balloon Field, Albuquerque Balloon Fiesta, Albuquerque International Balloon Fiesta 2019, Dawn Patrol, Flight of the Nations
    • Prickly Pear Jelly

      Posted at 8:42 am by NativeNM, on October 10, 2019

      I set aside two jars of prickly pear juice to make jelly.  It reminded me of my Mom and how she used to can everything including jellies and jams in big huge canning pots.  This was a much smaller scale so I found a different method to preserve the  jelly by covering the sealed jars in a hot water bath for 10 minutes.  When they cooled you could hear the lids make that popping sound that tells you they are sealed.  I found some low sugar pectin which allowed me to cut down on the sugar as well as quicken the process.  In no time I had a little more than 3 jars of prickly pear jelly.  I couldn’t wait to taste it so I made a batch of tea scones to go with the jelly . . . absolutely delicious!
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      Posted in Breakfast, Condiments and Sauces, Dessert, Recipes | 2 Comments | Tagged Low Sugar Pectin, Prickly Pear Jelly, Prickly Pear Juice, Prickly Pear Recipes, Tea Scones
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