Oaxaca was so wonderful!  We had a great time cooking specialties of Oaxaca--Moles and Tamales and much more.  We also saw all kinds of historical sites.  As remote as Oaxaca is, it is amazing that humans developed a rather sophisticated culture at Monte Alban several hundred years before Rome with features such as an aqueduct that pumped water up the mountain to their villages and advanced metallurgy and even surgery was developed on the human body.  Some of the artistic designs were similar to Egyptian work.

And of course, the food in Oaxaca was so wonderful!  We made three different moles which are credited with originating from Oaxaca, and many of their specialties. We had a great time cooking and seeing all kinds of historical sites.  

And of course, the restaurant food and drink was top notch and quite good.

And…the weather was so temperate—never hot, sometimes a bit of a shower, which kept all of the beautiful flowers glowing with color.  We came back to a heat wave—what a difference!  And Oaxaca is so far south, you’d think it would be warmer than New Mexico—but not the case.

Now, back to cooking classes in Corrales and the Pecos Valley Spice businesses.

I am looking forward to initiating the green chile season with you this Thursday evening when we have our first Green Chile Fiesta June 26 at 5 PM.  You will get a “jump start” on the tips and hints for working with and selecting green chiles, a super favorite of folks once they have lived here for a while.  I say that because  some have teased me about "green" chili--not realizing that green chilies are seasonal and an unripe chile.

Green chiles have a fresh tasting spiciness, different from the more mellow red chiles which begin turning red with the first frosts and cooler fall weather.  The skin on a green chile is tougher, and should be removed by first parching the chile, then peeling it.  There are quite a few hints for successful parching, peeling and even freezing, which I like sharing.

I am featuring this class with a "welcome back" summer special price of $95.00 or two for $180.00, down from $115.00..

Here's the Green Chile Fiesta menu which we will be preparing and cooking--

           Green Chile Fiesta

Senator Joe Montoya’s Award Winning Green Chile Stew 

Gildan’s Green Chile Challenge Green Chile Stew Winning Recipe 

Green Chile Chorizo Quiche with Salsa Rojo, Optional 

Green Chiles Rellenos with Blue Corn Crust 

Calabacitas Guisadas 

Green Chile Apple Pie with

My Favorite French Pastry

As you can see, this is a chock full menu of lots of favorite, delicious special, tested recipes for your pleasure. I sure hope  you can join us and I do have the class on a special price! 

And here's a recipe to try, they are amazingly yummy!

                                    GREEN CHILE CHEDDAR BISCUITS
Our family always felt biscuits were more of a special occasion bread and usually served them only for bountiful breakfasts.  This was my paternal grandmother’s recipe, which she always served with homemade strawberry jam and very fresh sweet butter that she made herself.

Yield:  24 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon baking soda
¼ cup unsalted butter or margarine, melted
¼ cup grated sharp cheddar cheese
2-4 tablespoons fresh, parched green chile (to suit taste)
2/3 cup buttermilk

1. Preheat oven to 400F.  Combine flour, baking powder, sugar, salt, and soda in a medium-sized bowl.  Cut in butter until mixture resembles coarse cornmeal.  Stir in the buttermilk to make a soft dough.

2. Turn out dough onto a floured board and knead lightly 7 or 8 times, just until smooth.  Roll to about ¾ inch thickness and cut into rounds with a 1 ½-inch-round cutter.  Place on an ungreased baking sheet.  Bake about 12 minutes, or until light golden.  Serve immediately.