A week from this coming Saturday, May 18, is the middle day of our award winning Traditional New Mexican-Southwestern Cooking weekend class.   I am placing this class on sale at $275.00 down from $350.00.  If you can attend all 3 classes, each would also be $275.oo or a total of  $825.00--down from $1050.00. 

Call us if you have already attended 3 classes this year for your very special discount on every class in each year.

We are starting this special Awards program for frequent attendees.  After participating in any 3 classes within a year, each additional class will be discounted $25.00.  

The menu for the weekendclass follows:  (I have frequently been told that this class is their favorite of the weekend classes.)

   WEEKEND CLASS

Session II

Corn Tortillas

Wheat Tortillas

Red Chile Beef Enchiladas

(Rolled or Santa Fe Style)

Green Chile Chicken Enchiladas

Baja Shrimp Tacos with Nine Day Cole Slaw

Spicy Fried Chicken Strips with Creamy Salsa Verde

Sopaipillas 

Advance Preparation if doing Session III  (Prepare Carne Adobado and boil Posole. 

We still  have space in our Creative Party Appetizer class this Thursday evening, May 9 where we will be making mouth watering buttery-flaky pastry covered Green Chile Cheese Triangles, cute and tasty Poquito Potatoes, stuffed with Caviar Toppings, and Very Special Seviche plus lots more. 

Our next day class is Green Chile Classics on Thursday evening, May 23 and the last class of the month is our fun Finger Lickin' Barbecue class on May 30.  Both classes are at 5 PM. 

And, don't miss out on our super terrific and fun  Oaxaca tour, where we participate in three very special cooking classes and tours and yummy dinners.  In case you did not know, Oaxaca is known for its  cuisine and colorful artwork of many different kinds.  Call me at 505-243-2622 if you have any questions.

Here's a couple of recipes to enjoy--

FLAN DE COCO

(Coconut Flan) 

Coconut is a big favorite in Mexico and is wonderful in a flan, which is one of the most popular desserts. I particularly like this one as it so much fun to make and is just perfect made in a skillet. A great thing about flan is that it improves with setting a few days in the refrigerator, which allows the maximum amount of caramel to develop and is at it’s most flavorful.

Yield: 4 to 6 servings

1 teaspoon butter

1 cup sugar

2 tablespoons water

1/2 cup shredded coconut

1 (12 ounce) can evaporated milk

3 eggs

1 teaspoon coconut extract

2 cups fresh fruit (optional)

1. Preheat oven to 350° F. Spread the butter in an 8-inch heavy skillet, with deep sides, then place ¼ cup sugar and 1 tablespoon water in the buttered skillet over medium-high heat. Stir until the sugar melts and caramelizes, then quickly tilt the skillet to get a uniform coating on the bottom and slightly up the sides of the skillet. The caramel will harden. Sprinkle caramel with the shredded coconut.

1. Combine the remaining ¾ cup sugar, milk, eggs, and coconut extract in a bowl, beating well, but not enough to get foamy and pour over the coconut. Cover the skillet with foil and place in a large baking pan. Fill baking pan with ½ inch hot water. Bake 30 minutes. Remove foil; bake 20 minutes, and check for doneness. The custard should be puffed up and only slightly jiggle. Do not over cook. The flan will be done when it is slightly puffed and jiggles just a little when shaken.

1. Cool; refrigerate at least 3 hours, or several days. Unmold by running a knife around the side of the custard; place a serving plate over the skillet and invert quickly. The flan should fall out of the pan. If necessary, heat the skillet slightly to loosen the caramelized sugar. Garnish with fresh fruit such as berries, peaches, pineapple, or mango.

PEAR BREAKFAST CAKE

Pears always seem like fall. However, I like them any time of the year. Their mellow, earthy sweet taste is wonderful in salads, a wide range of desserts, and just simply fresh, eaten out of the hand. This cake is best if allowed to set after baking and served either warm or at room temperature.

Yield: 6 servings

1 ½ cups plus 2 Tablespoons all-purpose flour

½ cup granulated sugar, divided (2 Tablespoons for batter, 1/3 cup for topping, 2 teaspoons to sprinkle over the top)

¾ teaspoon salt

1 ½ teaspoons baking powder

1 ½ teaspoons ground cinnamon

¼ cup (1/2 stick) sweet (unsalted) butter, cut into ½ inch squares)

½ cup milk

3 eggs

2 teaspoons vanilla, Mexican if possible

¾ cup sour cream

3 firm, ripe pears

A sprinkle of ground cinnamon

Confectioners’ sugar

Paper doily

1. Preheat the oven to 375F, making sure the rack is in the upper third of the oven. Butter a 9 x 9-inch square cake pan. Combine the dry ingredients, reserving 2 Tablespoons of flour and 1/3 cup, 2 teaspoons of the granulated sugar in a separate small bowl. Stir in the salt, baking powder, and cinnamon.

1. Using your hands, a pastry blender, or the beater blade of the mixer, cut in the butter. Mix until uniform and no large particles of butter remain. In a separate small bowl, combine the milk, eggs, and vanilla and stir into the above dry ingredients. Spread the batter evenly into the buttered pan.

1. Combine the reserved 2 Tablespoons of flour, 1/3 cup granulated sugar, and sour cream and pour this over the batter.

1. Peel, quarter, and core the pears. Then cut into long medium thick slices and arrange overlapping in a large circle just inside the edge of the pan. Place the remaining pears in a circle inside that one. Cover with foil and bake for 20 minutes.

1. Remove the foil and sprinkle with the remaining 2 teaspoons sugar and cinnamon. Bake for another 30 minutes or until an inserted knife comes out clean and the pears are tender and lightly browned.

To serve, place a paper doily on the cake and sieve some powdered sugar over it using the holes in the doily to make a pattern. Remove the doily and place foil over the top if you are transporting the cake. Otherwise serve it warm right from the oven or serving tray.

Reprinted with permission from Fiestas for Four Seasons

PEAR BREAKFAST CAKE

Pears always seem like fall. However, I like them any time of the year. Their mellow, earthy sweet taste is wonderful in salads, a wide range of desserts, and just simply fresh, eaten out of the hand. This cake is best if allowed to set after baking and served either warm or at room temperature.

Yield: 6 servings

1 ½ cups plus 2 Tablespoons all-purpose flour

½ cup granulated sugar, divided (2 Tablespoons for batter, 1/3 cup for topping, 2 teaspoons to sprinkle over the top)

¾ teaspoon salt

1 ½ teaspoons baking powder

1 ½ teaspoons ground cinnamon

¼ cup (1/2 stick) sweet (unsalted) butter, cut into ½ inch squares)

½ cup milk

3 eggs

2 teaspoons vanilla, Mexican if possible

¾ cup sour cream

3 firm, ripe pears

A sprinkle of ground cinnamon

Confectioners’ sugar

Paper doily

1. Preheat the oven to 375F, making sure the rack is in the upper third of the oven. Butter a 9 x 9-inch square cake pan. Combine the dry ingredients, reserving 2 Tablespoons of flour and 1/3 cup, 2 teaspoons of the granulated sugar in a separate small bowl. Stir in the salt, baking powder, and cinnamon.

1. Using your hands, a pastry blender, or the beater blade of the mixer, cut in the butter. Mix until uniform and no large particles of butter remain. In a separate small bowl, combine the milk, eggs, and vanilla and stir into the above dry ingredients. Spread the batter evenly into the buttered pan.

1. Combine the reserved 2 Tablespoons of flour, 1/3 cup granulated sugar, and sour cream and pour this over the batter.

1. Peel, quarter, and core the pears. Then cut into long medium thick slices and arrange overlapping in a large circle just inside the edge of the pan. Place the remaining pears in a circle inside that one. Cover with foil and bake for 20 minutes.

1. Remove the foil and sprinkle with the remaining 2 teaspoons sugar and cinnamon. Bake for another 30 minutes or until an inserted knife comes out clean and the pears are tender and lightly browned.

To serve, place a paper doily on the cake and sieve some powdered sugar over it using the holes in the doily to make a pattern. Remove the doily and place foil over the top if you are transporting the cake. Otherwise serve it warm right from the oven or serving tray.

Reprinted with permission from Fiestas for Four Seasons