Want to do some armchair shopping? Our classes offer an investment in a lifetime experience that " just keeps on giving". And our pure chiles and spices offer the promise of health.
It seems that with today's climate where we have such a supply chain blockage and with so many stores, shops and vendors starting "Black Friday" sales ever earlier, I should join the movement.
With so many businesses starting Black Friday sale deals, I decided to offer ours. For those in your family that like to cook and/or eat on your holiday gift list, a gift certificate from us should be "just the ticket". From now until December 24, 2021, I am offering 10% off on our cooking classes and 5 % off on all of our Gift Boxes.
In our classes, which are all full participation, I share the history and lore, plus the cooking techniques that make cooking much easier. For example I tell about the earliest culinary of all the Americas, chile health facts as well as how to cook with them, how to get "fluffy" tamale masai crust, how to keep from getting a soggy bottom crust of a two crusted pie, etc.
Our Gift Boxes are each designed around a theme and include a cookbook I have written and the Pecos Valley Spice Co. products for creating several meals. Some Examples are Chile 4 Health, Chili Madness, Grilling and Mexican Regional
To purchase a gift certificate, just contact us with your phone number at firstname.lastname@example.org or call us directly at 505-243-2622. Gift certificate can be purchased for a minimum of $25.00 for Pecos Valley Spice Co products and cookbooks. Either kind of gift certificate is good for one year from date of issue.
For our classes, just click on our calendar to see the choices. For our products and Gift Boxes, click on the products tab on our home page.
We still have 4 openings in our Holidays in New Mexico class the evening of of December 2 and some openings in our Gifts from a Southwestern Kitchen set for 2 PM of December 16.
Here's two recipes that are great to make ahead for Thanksgiving--
PUMPKIN CHEESECAKE TORTE
This torte is creamy and wonderful. And it’s best made a day or two ahead!
Yield: 8 servings
1 9-inch unbaked pie shell
CREAM CHEESE MIXTURE:
1 8-ounce package cream cheese
1/3 cup granulated sugar
1 teaspoon vanilla, Mexican if possible
1 egg, beaten
1 ¼ cups cooked or canned, pureed pumpkin
1 cup evaporated milk
2/3 cup granulated sugar
2 eggs, beaten
2 teaspoons pumpkin pie spice
¼ cup toasted pecans, coarsely chopped
1. Preheat the oven to 350°F. Combine the cream cheese with the rest of the ingredients in the Cream Cheese Mixture and beat with a mixer or blend well in a food processor.
2. Spoon the mixture into the pie shell. Combine the pumpkin mixture ingredients, using a whisk, mixer, blender, or food processor. Pour the pumpkin mixture on top of the cheese mixture. Using your finger or a rubber scraper, lightly mix through the two mixtures to marbleize them, running your finger or scraper in swirls.
3. Bake for 1 hour on the bottom shelf of the oven or until the pie is done, which you can tell by jiggling it. It should be firm and an inserted knife should come out clean. Allow to cool before cutting or serving.
GREEN CHILE CRUSTED CHIPOTLE FLAN
These precious little quiche-like flans make a delicious and attractive side dish for any dinner. The double chile kick from the green chile crust and the chipotle flavoring the corn custard makes them super yummy! .
Yield: 4, 3-ounce servings
9 large green chilies or 1 can
1 Tablespoon sweet (unsalted) butter
1 cup milk
6 ounces or ¾ cup cream style canned corn
1 to ½ teaspoons chipotle powder
½ teaspoon salt
1. Parch and peel the whole green chiles.
2. Butter individual baking dishes, using about a teaspoon of the butter. (You can use coffee cups if you do not have individual flan dishes.) Preheat the oven to 350ºF. Place the peeled chiles on the inside of each cup overlapping the chile over the cup as crust.
3. Heat the remaining butter with the milk in a heavy saucepan only until the butter melts. Then place all the ingredients in a blender or food processor and process until well blended. Pour into individual baking dishes.
4.Place the baking dishes in a large baking pan that is covered with a small towel or cloth, then place in the preheated oven. Using a pitcher or large measuring cup, pour water into the baking pan to about the 1-inch level. Bake in the oven for 30 minutes, checking for doneness by inserting a sharp knife. If it comes out clean, the custards are done. They should be lightly browned. If not done, continue until they are of the desired brownness. If desired, allow to cool at least 30 minutes before running a sharp knife around each and inverting them onto warm dinner plates, or serve them in the baking dish.
Reprinted with permission from Jane Butel’s Fiesta for Four Season published by Clearlight Publishing, 1998.