Enjoy a Top New Mexico Bed and Breakfast: Breakfast At The Dreamcatcher Bed & Breakfast
I wanted to make a French toast meal in a ramekin. The reason I wanted it in a ramekin was the egg mixture was more than just eggs and cream. I wanted to add a little after-dinner liquor that was a blend of chocolate and red wine form one of our local wineries. The first attempts were utter failures: The first baking, the bread was too soggy; The French bread sunk, leaving a gooey bottom. With the next try, the bread came out hard as a rock; The French bread wouldn’t stay in the ramekin because the egg floated it.
One discovery I’ve made in New Mexico is the Jerusalem Artichoke. My neighbor Norm asked me during our first summer in Taos if I’d like to have some of his vegetable plants for my garden. At that time of year, middle summer, the plants were towering with yellow flowers at the top. I didn’t know what part of the plant to cook. Norm pulled out of his pocket a gnarly root. “Here, cook this and tell me what you think,” he said, handing me dirt-covered root.
Hot Oats Brulé
I want to share with you one of my dishes that I start each day with. I discovered this dish at a B&B in Corrales, NM, a suburb of Albuquerque: the mixture of Irish Steel cut oats, regular oats, raisins and almonds. I’ve added my previous cooking experience and now it has become one of my signature dishes that guests love – Hot Oats Brule.