I can’t help but think about the person who first stumbled upon a cacao tree and cracked open one of the large pods, revealing bundles of luscious white fruit inside. Past the white silky pulp (baba) of a cacao bean resides the beginnings of the chocolate we know and love today. Similar in some ways to the coffee bean, the potential of cacao is unlocked by fermentation, … [Read more...] about New Mexican Sipping Chocolate
chile
High Desert Green Chile Cheeseburger
There is so much about cooking and eating in the Southwest that is special, including green chile cheeseburgers which top the list for me, especially during the grilling season. I think about burgers made in other places and all the care and effort that goes into coming up with the most creative combination of toppings, or signature burger patties, but at the end of the day it … [Read more...] about High Desert Green Chile Cheeseburger
Red Chile & Caramelized Onion Dip
In the last few weeks, I have found myself at birthday parties, block parties, and picnics at the park. So this week I wanted to make a homemade dip/spread that would be perfect for crackers, sandwiches, crusty bread, charcuterie, and all the vegetables you can think of. This creamy, red-chile spiked caramelized onion dip is even good with apples, and yesterday, I found myself … [Read more...] about Red Chile & Caramelized Onion Dip
Rhubarb, Lavender, and Red Chile Crisp
Aside from the perfectly ripe nectarine or plum, my favorite fruit for any baked good is rhubarb. It’s naturally tart and easily transitions into a perfect combination of sweet & sour with the addition of something sweet, in this case, brown sugar. If the idea of rhubarb on its own is too pucker-inducing for you, feel free to add strawberries, blueberries, apricots, or a … [Read more...] about Rhubarb, Lavender, and Red Chile Crisp
Molten Chocolate Chile Cakes
When it comes to dessert making, I have one thing on my mind: ease. Many variables are at play so let’s be honest, a lot can go wrong. There’s time, temperature, humidity, elevation, not to mention texture and stability to keep in mind. I think the key is to make desserts you love, make them often enough so it doesn’t feel like an invasive species has descended upon your … [Read more...] about Molten Chocolate Chile Cakes