Posted at 9:31 am , on February 23, 2021
This weekend I cleaned out the fridge to freshen it up and rearrange so that everything fit in a more organized way. While I was cleaning I came across an unopened container of feta cheese that got pushed to the back. The expiration date was still good but I needed to find a way to use it soon or toss it. I searched the web and found that feta cheese can make an incredible dip that can be savory or sweet or both. This spread has it all and is layered in flavors that will tantalize your taste buds with the salty feta, sweet honey and spicy pistachios. We enjoyed it with pita chips or slices of toasted artisan bread. I made this creamy bowl with some New Mexico honey and another bowl with Monroe’s Red Chile Honey. We enjoyed both with the red chile honey tasting slightly spicier. If you enjoy sweet and salty flavors this might be the appetizer for you.
Posted at 8:44 am , on December 18, 2012
Christmas in New Mexico has many traditions, many of which I still honor. This week I’m focusing on what might be on the menu in many New Mexican homes. While this Apple Green Chile Pie isn’t something I’ve had before it tastes like something that might be served after a bowl of Posole and Tamales on Christmas eve. I saw this pie made on the Cooking Channel awhile back from a pie shop in the San Francisco area and I was intrigued. It sounded like something that would be served in New Mexico, not San Francisco, but no matter where it originated it was something I wanted a taste of. This pie originally had a walnut streusel but I decided to go with pine nuts. I grew up on pine nuts (most times still in the shell) which we called Pinon nuts grown from Pinon trees which also happens to be the state tree of New Mexico. This pie was the most intriguing pie I’ve ever made. The first bite was “interesting”, and each bite afterward was like “hey, this is pretty good”. As I took the last bite I decided I really liked it.