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I am so glad to finally be able to communicate with you through this medium.
My entire office has been really hopping, working on getting the exciting content ready for our new Cooking Club. We are going to have a very fun format and plan to have it up in November for each of you to take a "peek". We will be featuring video clips of me showing how to make popular favorite recipes and will have several features each month.
The food articles will be mostly written by me on a range of subjects from great to know hints and tips to quick and easy, money saving, healthy, traditional and innovative recipes, party menus, rescuing mistakes and more . There will be a chat room, discussion board and live teleseminars with me. Also, members will receive discounts on our live classes, on-line classes, culinary tours to Mexico, cookbooks and products. Freebies from other companies as well as from us and great to know food facts will be featured.
Susan Stiger, a great writer who also has a food background, having trained in Paris, France; will write a monthly column called "Off the Table" about interesting dining related features such as pottery, weaving, and so on.
And, we will have wine. Jim Hammond, a regional wine expert, columnist and author of Wines of Enchantment will be writing a monthly column on Bold Wines for Bold Foods.
It is going to be so much fun to see it take shape. We are producing the club and calling it Cooking with Jane. The monthly fee will be $10.00 a month. You gotta join us.
My publicity trip to 19 cities in the US early next year is starting to get very exciting with some national talk shows, a program at the Smithsonian and a variety of great promotional events including satellite radio shows.
I have been presenting week long and weekend full participation classes. Last but not least I wanted to share a picture of Composed Nachos Robin Burgess and Denise Hoyle from Birmingham, Al made during our week long full participation class this past July. We have one more full participation weekend class, set for November 7 to 9, which will be at the height of our red chile and yellow cottonweed season. (Just call me and mention you saw this in the blog and get 20% off this class.) The recipe they made is Composed Nachos, recipe follows:
COMPOSED NACHOS
These alone are almost a meal. When artfully arranged as described below, they are beautiful and look like a sunflower—a picture really worth eating. The crispy, cheesey nachos serve as a scooper for the guacamole, refried beans and garnish!
Yield: 2 to 4 servings
6 (6-inch) corn tortillas, crisp-fried or bake
1 cup mixed shredded Monterey Jack cheese and Cheddar cheese
¼ cup thinly sliced fresh or pickled jalapeno chiles, or to taste
½ cup Guacamole
½ cup Refried Beans
2 tablespoons each chopped onion, fresh tomato, and ripe olives
2 tablespoons dairy sour cream, optional
1. Preheat the oven to 425F. Arrange tortillas in a single layer on a baking sheet topped with a smaller sheet. Bake 5 minutes, then remove the top, smaller sheet pan and finish baking about 8 more minutes or until crisp. Prepare Guacamole and Refried Beans. Generously sprinkle cheeses on tortillas. Bake about 5 more minutes or until cheese melts.
2. Cut each cheesed tortilla into four pieces. Arrange them on a round large plate or platter, placing them in an overlapping chain – the point of one slightly overlapping the top of the next. Position a mound of Guacamole in the center of the platter. Spoon a circle of beans around the outside edge of the Guacamole. Garnish with jalapeno slices, onion, tomato, and olives. Top beans with sour cream, if desired.
I'd also like to have you join our Butel's Bytes monthly enewsletter. For more information about our classes and to register for them and subscribe to our newsletter, go to www.janebutel.com. Or, call or email us any time. Our phone is 1-800-473-8226.
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