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Cooking School

 Weekend classes-

September 12-14, 2014

October 10-12, 2014

November 7-9, 2014

Week long class

 August 24-29, 2014

 For more information and to sign up, click on the specific dates you are interested in.

For classes further ahead than listed, go to the cooking school link.

NEWS, NEWS, NEWS

Our  August week long class in the middle section of this Home Page is on SALE AT 1/2 PRICE!  Register NOW!

Blog Updates

Recent video recipe:
POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

Our Gift boxes are a great present for most anyone anytime.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition
$12.95


NOW ON KINDLE FIRE
for $2.99

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AUG
12

K-State Human Ecology Comes to Corrales

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Dean Moxley with meYesterday afternoon, I was so honored to have the Dean of Human Ecology,(Home Economics when I was in school) Dr. Virginia Mexley, along with  Jennifer Retelle-Thomas of K-State's Foundation come by.  Their meeting was somewhat developed as a followup to the meeting  in February where I met with the Hale Library of K-State  Archivists to learn that my work was the third ever to be selected for their permanent collection.  They want the "work in progress files" plus the final cookbooks I have written to show how an author approaches developing a cookbook.  It will be so great to share all those files I wondered while I was keeping all along!

After perusing my extensive cookbook collection--even in our storage building, I presented a private Cooking Class to showcase New Mexico's traditional foods.  I prefaced the class with highlights of the history of the population and the cuisine, which almost everyone loves.  After reviewing chiles and the "less than 10" ingredients and the importance of corn, especially blue corn, we started to cook the following menu. ( I had previously prepared the Red Chile Sauce, Carne Adobado, and the Frijoes.

Guacamole with Blue and White Tostados

Blue Corn Crusted Chile Rellenos with

Red Chile Sauce

Carne Adobado

Posole

Frijoles

Sopaipillas

Flan Caramelisada

Jenny Rettele-Thomas cookingI demonstrated the Guacamole, then Jennifer fire roasted the chiles, stuffed them, and battered them with the Blue Corn Crust, while Dean Moxley created very special Flan and the Sopaipillas that they both loved and took the rest with them for their journey to Santa Fe.

We had such a fun, great time and it was so wonderful being able to share New Mexico's culinary history, foods and local wines with Dean Moxley and Jennifer.  I look forward to seeing them again, real soon!

Here's some photos of them cooking and eating.



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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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