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New Mexico Style Red Chile

New Mexico Style Red Chile | Erica Robbin

  • Servings: 4-8
  • Difficulty: Easy
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The flavor of New Mexico, a traditional chile sauce.

This is a red chile sauce (otherwise known as chile itself) and is different from chili, as in chili beans, which is typically prepared with the addition of tomatoes and such.

It goes well over New Mexico Style Chile Rellenos, be sure to check out my recipe. It’s great in enchilada, over tacos/taco salad, over breakfast eggs, beans, sopaipillas, with tortillas, or even on its own, especially if you fry a little bit of pork cubes to go in it.


Credit: ericarobbin.com

Ingredients

    NEW MEXICO STYLE RED CHILE:

  • 1 cup diced pork (optional)
  • Drizzle vegetable oil, if not using pork fat
  • 2-4 tablespoons flour
  • 2-4 cloves garlic, finely minced
  • 12 dried New Mexico red chile pods, soaked in water overnight, drain, reserving water, then blend in blender until a smooth consistency (use some remaining reserved water to achieve a smooth texture)
  • Salt to taste
  • Dried oregano (optional)

Directions

    NEW MEXICO STYLE RED CHILE:
  1. Cook pork over medium heat, drain, and set aside.
  2. Heat a couple teaspoons of pork fat or drizzle oil and stir in garlic
  3. Add flour, constantly stirring until a roux is formed, may add reserved chile water if needed
  4. Add blended red chile, may continue to add reserved water and cook down to desired consistently.
  5. Heat thoroughly and add diced pork.

New Mexico Style Red Chile | Erica Robbin
Categories
Desserts Featured Recipes Toppings & Fillings

Lavender Caramel

Lavender Caramel | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

Light and not soapy.

Lavender. I love it. Here is a caramel syrup that’s great on ice cream and other desserts. It’s light and not soapy. I used lavender grown from my garden and was so excited to use it in a recipe!


Credit: ericarobbin.com

Ingredients

    LAVENDER CARAMEL:
  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 2-3 sprigs of lavender

Directions

    LAVENDER CARAMEL:
  1. Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
  2. Stir in salt, cream, and lavender and continue to boil mixture for another 2 minutes until slightly thickened.
  3. Removed from heat and drizzle over ice cream, pastries, or any dessert of choice.

photo

Gardening © 2019 ericarobbin.com | All rights reserved.

Enjoy!

Lavender Caramel | Erica Robbin
Lavender Caramel | Erica Robbin
Categories
Featured Recipes Toppings & Fillings

Garden Fresh Tomato Sauce from Scratch

GARDEN FRESH TOMATO SAUCE FROM SCRATCH | Erica Robbin

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Garden fresh tomato sauce for pizza or over any type of pasta!

My garden is looking good! Lots of tomatoes, especially the Roma and Husky cherry variety.

Having so many ripe, juicy, flavorful tomatoes reminds me of the times my grandma would make homemade tomato sauce for her oh-so delicious spaghetti sauce. She would make tons of it, freeze it in jars, ready for any occasion. It was so tasty and special when she would make her special spaghetti with it.

She would also say “it’s easy” but I have never attempted to make it homemade myself until this week. So here is my version and like hers’ it only fresh tomatoes, nothing from the can, which is what many recipes call for when making it “homemade.” A lot of recipes call for added tomato paste or canned tomatoes, which is ok, except when you want to make it garden fresh like my grandmother.

I found that roasting the tomatoes at two different stages in addition to a portion of fresh helps to give the sauce additional depth of flavor and a nice texture that can be adjusted for use as a pizza sauce or spaghetti sauce.

You can choose to leave it chunky or smooth, thin, or thick, sweet or less sweet.


Credit: ericarobbin.com

Ingredients

    GARDEN FRESH TOMATO SAUCE FROM SCRATCH:
  • 4-6 pounds vine ripened tomatoes, quartered with seeds and cores removed, Roma variety is best, but you can use any variety/combination, divided into thirds (light roast, heavily roasted, and fresh)
  • Drizzle olive oil
  • 3-5 cloves garlic, minced
  • 1-2 teaspoons granulated sugar (optional)
  • 1/4 to 1/2 white onion, finely chopped
  • 1-2 teaspoons oregano or Italian seasoning
  • 1-2 tablespoons chopped fresh basil
  • Salt and pepper to taste
  • Ground hamburger meat, cooked beforehand and set aside is also an option for spaghetti sauce

Directions

    GARDEN FRESH TOMATO SAUCE FROM SCRATCH:
  1. Roast about 1/2 to 3/4 of the tomatoes in 400 degrees F (204 C) oven in two separate stages (15-20 minutes): lightly roasted and soft, the other with darkened skins.
  2. Puree fresh tomatoes and set aside. If you want a completely smooth texture, puree them all.
  3. In a shallow pan over medium heat, heat olive oil, then add garlic and cook for about 1 minute, then stir in sugar.
  4. Add onion and cook until just barely translucent.
  5. Add freshly pureed, lightly roasted, and heavily roasted tomatoes.
  6. Add oregano, basil, salt, pepper and cook down on low heat until desired texture.
  7. Add cooked hamburger meat for spaghetti if desired.

Garden Tomatoes | Erica Robbin

Homemade Tomato Sauce for Pizza & Spaghetti | Erica Robbin

I inadvertently forgot to take a picture of the sauce by itself, so here it is on a pizza!

Homemade Pizza | Erica Robbin

Garden Fresh Tomato Sauce | Erica Robbin

How is your garden fairing? Have you ever made homemade tomato sauce before?

Categories
Desserts Featured Recipes Toppings & Fillings

Rose Petal Syrup

Rose Petal Syrup | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

Lightly rosy and perfect over vanilla ice cream.

My sister grew some beautiful edible tea roses that smell so fragrant and looked so gorgeous as she gave them to me in a vase. I admired them just until they were about to turn and thought, maybe I would like to try making a recipe out of them. I’ve never cooked rose petals before, so here it is, rose petal syrup. It’s so delicate, with hints of rose and pairs so well with vanilla ice cream.


Credit: ericarobbin.com

Ingredients

    ROSE PETAL SYRUP:
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 1/2 cup edible rose petals

Directions

    ROSE PETAL SYRUP:
  1. Heat water and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 3 minutes.
  2. Stir in rose petals and continue to boil mixture for another 2 minutes until slightly thickened.
  3. Removed from heat and drizzle over ice cream, pastries, or any dessert of choice.

photo

Here are some photos I took of the flowers, I’m thinking of painting a still life of the vase and creamer pour arrangement, they’re just so beautiful.

Roses | Erica Robbin

Let me know of any flower syrups or extracts you have tried making, also let me know how your garden is fairing, I’d love to know!

Roses | Erica Robbin

Rose Petal Syrup | Erica Robbin
Categories
Bread Ensalada Featured Recipes Toppings & Fillings

Homemade Croutons

Homemade Croutons | Erica Robbin

  • Servings: 6
  • Difficulty: Easy
  • Print

Homemade croutons are so easy to make!

Have leftover bread or bread that is stale or dry? Make some croutons out of it!


Credit: ericarobbin.com

Ingredients

    HOMEMADE CROUTONS:
  • 6 slices of bread, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons sesame seeds (optional)

Directions

    HOMEMADE CROUTONS:

  1. Preheat oven to 350 degrees F (177 C).
  2. Toss together bread pieces with oil, salt, pepper, and sesame seeds.
  3. Bake for 10-15 minutes until golden brown.

Enjoy!

Homemade Croutons © 2018 ericarobbin.com | All rights reserved.

Homemade Croutons © 2018 ericarobbin.com | All rights reserved.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
Categories
Featured Hors d'œuvres Recipes Toppings & Fillings

Homemade Guacamole

Homemade Guacamole | Erica Robbin

  • Servings: 3 cups
  • Difficulty: Easy
  • Print

Homemade guacamole is the best!


Credit: ericarobbin.com

Ingredients

    HOMEMADE GUACAMOLE:

  • 3 avocados, ripened
  • 5 garlic cloves, minced
  • 1 teaspoon ground oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, depending on taste and chips you pair it with
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 lime, juiced
  • 2 roma tomatoes, diced
  • 1/2 red onion, diced
  • 2 jalapeño peppers, diced
  • 1 Serrano pepper, diced

Directions

    HOMEMADE GUACAMOLE:
  1. Mash together avocados, garlic, spices, cilantro, and lime juice until well incorporated.
  2. Mix in tomatoes, onion, jalapeños, and Serrano pepper.
  3. Serve with corn or tortilla chips. It’s also great on toast.

Today is Spicy Guacamole Day! Guacamole, translated as avocado sauce, was originally made by the Aztecs. It can be made in various ways and to the level of heat as desired. I like to do all the vegetable prep work ahead of time before cutting into the avocado to reduce the chance of it turning brown while making it. I also like to work in the garlic, spices, cilantro, and lime juice as I mash the avocado. And if I need to store it in the refrigerator, I’ll squeeze a bit of lime juice over the top and place clear wrap directly onto the guacamole to help keep it from browning.

I hope you enjoy!

Homemade Guacamole © 2018 ericarobbin.com | All rights reserved.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Featured Hors d'œuvres Recipes Toppings & Fillings

Fresh Homemade Salsa

Fresh Homemade Salsa | Erica Robbin

  • Servings: 3 cups
  • Difficulty: Moderate
  • Print

Fresh homemade salsa is the best!


Credit: ericarobbin.com

Ingredients

    FRESH HOMEMADE SALSA:

  • Drizzle of olive oil
  • 10-12 (2 lbs) roma tomatoes, cored, deseeded, and halved
  • 3-5 tomatillos, cored, deseeded, and halved
  • 1/2 medium white onion
  • 2-5 jalapeño peppers, halved
  • 2 serrano peppers, halved
  • 3-6 garlic cloves
  • 1 teaspoon fresh oregano, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, depending on taste and chips you pair the salsa with
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 lime, juiced

Directions

    FRESH HOMEMADE SALSA:
  1. Reserve 1-2 tomatoes (diced), 1-2 tomatillos (diced), 1-2 jalapeños (finely diced), 1 serrano (finely diced), as well as a small handful of onion (finely diced) and 1-2 garlic cloves (minced) to add at the end for a brighter flavor and added texture.
  2. Preheat oven to 375 degrees F (191 C) and cook remaining tomatoes, tomatillos, onion, jalapeños, and serranos in a shallow baking sheet drizzled with olive oil, skin sides up, and covered with lid or aluminum foil for about 15-20 minutes, adding the garlic cloves at the last 5 minutes of cooking time so they don’t burn and become bitter. The vegetables will begin to soften and skins will begin to peel away.
  3. *If you prefer a really smoky taste, you can cook the vegetables on top rack of oven, uncovered for a shorter amount of time at 425-450 degrees F (218-232 C) until the skins blacken. Just note that cooking, though adding a deeper flavor profile, will cause the vegetable colors to darken and dull, so roasting at a high heat for a shorter amount of time can help with that if keeping a relatively vibrant color of salsa is also what you are wanting to achieve.
  4. Once vegetables have softened (or blackened), allow to cool and peel away skins.
  5. Dice the cooked tomatoes, tomatillos, and onion, finely dice the jalapeños, serranos, and finally mince the garlic.
  6. Lightly pulse blend/process cooked vegetables to desired texture.
  7. Then combine all vegetables (cooked and reserved uncooked, as well as oregano, cumin, and salt) in sauce pan and cook on med-high heat for 5 min.
  8. Remove from heat and add cilantro and lime juice.
  9. Refrigerate for 2 hours and enjoy! Flavor will also continue to develop with additional refrigeration time.

Fresh homemade salsa is just so bright, fresh, and delightful. And it’s really easy to make. There are just a couple things you’ll want to keep in mind when making it from scratch and it is all dependent on your taste, prep, and cooking preferences. For those who like smooth salsa, you can either blend or cook the vegetables down more to achieve that consistency. Or don’t for a chunkier style.

For that bright, fresh taste, options include adding fresh lime, tomatillos, cilantro, or you can cook the vegetables for a lesser time or not at all if you’re not inclined to do so. For a deep, smoky taste, you can roast any or all of the vegetables at a higher heat in the oven.

Of course you can always simply cook then blend all the vegetables at once if you’d like but taking additional steps to prep and stage really makes for a salsa that allows for balance and depth of a fresh and smoky taste, medium-smooth texture that stays on your chip, and where the fresh vegetable colors remain. I like a depth of flavor, texture, and color that combines the best of all worlds, so I prefer to reserve some of the freshly chopped vegetables to add at the end.

And you can change the level of spice by omitting/adding more peppers of choice, mainly jalapeños and serranos and leaving in the membrane/seeds.

Let me know if you make this recipe and which way you made it, there are so many options!

Garden jalapeños © 2018 ericarobbin.com

Garden jalapeño © 2018 ericarobbin.com

Homemade Salsa © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Desserts Featured Recipes Toppings & Fillings

Strawberry Compote

Strawberry Compote | Erica Robbin

  • Servings: 3 cups
  • Difficulty: Easy
  • Print

This is great served over ice cream or as a filling in layered cakes.


Credit: ericarobbin.com

Ingredients

    STRAWBERRY COMPOTE:
    – 3 cups strawberries, chopped or sliced
    – 1/2 cup granulated sugar

  • Splash almond extract or tea bag of choice (optional)

Directions


STRAWBERRY COMPOTE:
1. Bring strawberries and sugar to boil.
2. Cook until just soft, leaving color to remain, infuse tea bag as desired.
3. Strain out liquid as desired, may lightly puree.
4. Add almond extract as desired.



*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Desserts Featured Recipes Toppings & Fillings

Vanilla Simple Syrup

Vanilla Simple Syrup | Erica Robbin

  • Servings: 1 cup
  • Difficulty: Easy
  • Print

Simple syrups can be used to add moisture and flavor to cakes or add sweetness and flavor to cocktails.


Credit: ericarobbin.com

Ingredients

    VANILLA SIMPLE SYRUP:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon pure vanilla extract or vanilla bean paste

Directions

    VANILLA SIMPLE SYRUP:
  1. Prepare vanilla syrup by combining sugar and water in small saucepan over stove, let come to boil, then remove and allow to cool, then add vanilla.

 

*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Desserts Featured Recipes Toppings & Fillings

Homemade Whipped Cream

Homemade Whipped Cream | Erica Robbin

  • Servings: 3 1/2 cups
  • Difficulty: Easy
  • Print

Homemade whipped cream is surprisingly easy to make!


Credit: ericarobbin.com

Ingredients

    HOMEMADE WHIPPED CREAM:

  • 16 oz (1 pt/473 ml) heavy whipping cream
  • 3-6 tablespoon granulated sugar (to taste)
  • Pinch of cream of tartar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • May also use any extract or spice you desire such as raspberry, peppermint, rum, cinnamon, nutmeg, etc…

Directions

    HOMEMADE WHIPPED CREAM:
  1. Whip all ingredients together until light and fluffy.

I love homemade whipped cream. Between the light, fluffy texture and how you can control the sweetness and add any kind of flavoring you like, it’s a real treat. It’s great for any dessert, can be used it as an icing, and makes an especially delicious addition to coffee. It also goes by the name Chantilly cream or creme Chantilly.

Enjoy!

 

*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Desserts Featured Recipes Toppings & Fillings

Swiss Meringue Buttercream Icing

Swiss Meringue Buttercream Icing | Erica Robbin

  • Servings: 5 cups
  • Difficulty: Moderate
  • Print

This recipe is soft, smooth, and you can pipe decorations with it.


Credit: ericarobbin.com

Ingredients

    SWISS MERINGUE BUTTERCREAM ICING:
  • 4 large egg whites (room temperature)
  • 1 1/2 cups granulated sugar
  • 1 lb (4 sticks) unsalted butter, cut into pats, softened

Directions

    SWISS MERINGUE BUTTERCREAM ICING:
  1. Place egg whites and sugar in bowl over hot water bath.
  2. While whisking, bring mixture up to 160 degrees (71 C).
  3. Remove from heat and continue whisking on high setting until and completely cooled and texture is light and billowy. May apply ice packs to outside of bowl to aid in cooling process.
  4. Once completely cooled, add butter one pat at a time, ensuring each piece is well-incorporated each time.
  5. May add any flavoring or fruit compote as desired.
  6. Best if used immediately. May refrigerate, but make sure you allow icing to come to room temperature before mixing (at low speed).

Buttercream Icing © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Desserts Featured Recipes Toppings & Fillings

Mascarpone Cream

Mascarpone Cream | Erica Robbin

  • Servings: 3 cups
  • Difficulty: Easy
  • Print

The balance of flavor and texture of this mascarpone cream is just perfect.


Credit: ericarobbin.com

You can add any flavor extract you like.

Ingredients

    MASCARPONE CREAM:

  • 16 oz (1 Pt/473 ml) heavy whipping cream (room temperature)
  • 6 tablespoon granulated sugar
  • 1 lb (16 oz) mascarpone, softened

Directions

    MASCARPONE CREAM:
  1. Whip heavy cream and sugar until soft peaks form.
  2. Add mascarpone and continue to whip just until blended.
  3. Store in refrigerator.

Mascarpone Cream © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!