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Roasted Chile Cheese

Roasted chile cheese is a mix of roasted New Mexico chile, 3 cheeses, lime, and a few other ingredients. Makes a spicy party dip or filling for a grilled cheese. mjskitchen.com

 

Roasted Chile Cheese is a twist on the traditional pimento cheese.  However, instead of roasted pimento peppers, roasted chile cheese is a mix of roasted New Mexico red and/or green chile, three cheeses, green olives, and a bit of this and a bit of that.  It has no mayonnaise or salad dressing as a pimento cheese might have making it a pure celebration of the marriage of roasted chile and cheese.  It’s sweet.  It’s spicy.  And it’s darn good!!!

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Smoked Salmon Appetizer – Four Ingredients

A quick & easy appetizer of smoked salmon, capers and onion mjskitchen.com

 

This smoked salmon appetizer is a delicious bite that will make everyone happy, and that honestly takes no more than 15 minutes to make, provided you don’t smoke the salmon yourself.  You’ll love hearing your guests going “YUM” with the first bite.  So if you enjoy smoked salmon and want to celebrate its flavor, not hide it, this is a great little appetizer.  Four ingredients are all you need – salmon, capers, onion and just a touch of mayo. Crackers or crispy toasts (o.k. that’s five) are used to serve it. Apples can be used in place of crackers or just added to the plate as a sweet crispy accompaniment.

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Conversation With a Cheesemonger

A conversation with Derrick Sanders, Cheesemonger at the Nob Hill La Montanita Co-op

Derrick Sanders, Cheesemonger @ La Montanita Co-op | mjskitchen.com

The other day I was perusing the cheese section at the Nob Hill La Montanita Co-op looking for a particular cheese. When I couldn’t find it I asked Derrick, the cheese clerk for help.  You know what it’s like having a sommelier help you select a wine to go with your meal?  Well, that’s how I felt with Derrick helping me select a cheese.  This guy knows his cheese!  So rather than keep Derrick’s knowledge of cheese to myself, I thought I would share some of it with you.

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Tarragon Lemon Quick Bread

A slightly sweet quick bread flavored with lemon and tarragon | mjskitchen.com

 

The first time I made this Tarragon Lemon Quick Bread was out of curiosity.  I saw it over at From My Sweet Heart, and after reading the list of ingredients I just couldn’t imagine how a bread with tarragon, lemon and black pepper would taste, so I had to make it.  Well…it was love at first bite!  Over the past year or so, I’ve made this bread several times, with a couple of minor changes to the original recipe, but nothing that affects the final flavor of the bread. The changes are noted in the Kitchen Notes.

If you love tarragon like I do, then you are going to love this bread. Not only does it just taste good, it’s so easy to make. You can have it in the oven within 20 minutes from the start, and, even with an ingredient change now and then, it never fails. It always comes out perfect and delicious.  It’s not a tall quick bread, but it’s not dense either.  It’s light and moist with a touch of sweetness, making it a wonderful breakfast bread as well as a nice complement for your afternoon tea.

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Roasted Red Chile Spread

Roasted red chile spread - use as a sandwich spread, for pasta, seasoning for soups and other dishes | mjskitchen.com #redchile

 

It’s October which brings about the last of the green chile season but the beginning of the short, and oh so sweet, fresh red chile season.  Toward the end of chile season, farmers let some of the green chile stay on the bushes allowing them to turn red.  When the red chile is picked, it is either strung into ristras or sold just like green chile. Here in my area of New Mexico, the amount of fresh red chile sold at the market is limited, so one needs to keep a careful eye out for its arrival and buy it quickly. It will be gone within a couple of weeks.  Normally, mild, medium, and hot chile are all available, but this year I could only find hot and mild. The mild was quite mild, but was still meaty with that amazing roasted red chile flavor; and the hot…same sweet flavor, but HOT.  If you haven’t tried roasted red chile, then it’s something you need to try.  There’s really nothing like it.

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Pico de Gallo with Pickled Peppers and Chipotle

 with pickled peppers and chipotle flakes | mjskitchen.com #salsa

 

Last week I showed you how to make Quick and Easy Pickled Peppers.  This week a few of those pickled peppers came together with some fresh garden tomatoes and chipotle flakes to make a delightfully tasty pico de gallo.  Bobby and I have eaten three batches of this in the past few days because it’s so addicting and we wanted to get the seasoning just right.  Lucky us. 🙂

Pico de Gallo with Pickled Peppers can be used as a dip or a topping for tacos, tostadas, burritos or a nice bowl of pinto beans.

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Grilled Cheese with Urfa Biber Chile

Urfa Biber chile and toasted pinon (pine) nuts make a great grilled cheese sandwich | mjskitchen.com #grilledcheese #urfabiber

 

Recently, I read an article about grilled cheese sandwiches and after reading the article I skimmed through the comments where it became quickly apparent that there are a number of people that think it’s sacrilege to add anything to a grilled cheese other than cheese.  Well, I’m not one of them. 🙂  Personally, I find a grilled cheese sandwich with ONLY cheese to be rather boring. However, it doesn’t take much to change that. One or two additional ingredients can take a grilled cheese from boring to downright exciting.  And downright exciting is what you get with this grilled cheese with roasted urfa biber chile and toasted pinon nuts.

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Persimmon Cranberry Parfait

A simple persimmon parfait made with granola and yogurt. Nothing fancy, just good.

 

Next time you get a craving for something sweet and healthy, delicious and easy to make, give these Persimmon Cranberry Parfaits a try.  They’re nothing fancy but they definitely will make you feel like you’re eating something fancy.  Fresh persimmons and dried cranberries are heated in orange juice and a splash of liquor, then layered with yogurt, granola and a few chopped nuts.  A delicious little treat in less than 15 minutes!

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Spiked Poached Pears

Pears poached in apple cider, Cointreau and spice

 

One of the flavors of the fall that I really enjoy is that of a perfectly poached pear.  Poaching transforms an under-ripe, rather tasteless pear into a tender and delicately flavored bite.  This Spiked Poached Pear recipe has been used for many types of pears and the outcome has been the same every time – delicious! The trick with poaching pears is to start with firm, a bit under-ripe pears. A soft pear that is ready to eat should just be eaten and enjoyed.  If you try to poach it, it will turn to mush.  However, if you have some pears that need a day or two before they are ready to bite into, then poach a few of them.  You’ll love the results.

In this recipe the pears are simply peeled and set into a relatively small amount of fruit juice with a touch of sweet liquor and some spices.  The recipe below is a combination of ingredients that we thoroughly enjoy; however, I do change it up a little here and there depending on what ingredients I have available.  For example, the liquor is quite versatile. You can omit is altogether or substitute with another sweet wine or liquor.  The fruit juice – the liquid base – can be just about any fruit juice you have on hand.  And the spices – those are easy to change up.  See the Kitchen Notes for variations.

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