Wouldn’t you like to learn some new and exciting traditional and innovative dishes such as Blue Corn Crusted Chile Rellenos that have just the right crunchy batter blanketing the chile of your choice or Perfect Flan that is so silky it literally melts in your mouth? You can by registering for our November 10-12, 2017 weekend cooking class at 25% OFF today, October 17, 2017 ONLY.
Our November Weekend Classes are usually totally sold out by now—however we still have a few spaces available and would love for you to join us in creating yummy, fun and exciting dishes . For one DAY—October 17, 2017 we are offering the entire class for 25% OFF. You can register Now to be sure to get in. Our menus are linked when you go to our web page at www.janebutelcooking.com and click weekend classes and click on menus.
These weekend classes have been our most popular and we have enjoyed having guests from literally all over the world-from Nigeria to Sardinia to Jakarta, Indonesia and most everywhere in between.
In our classes, we cook in my professional kitchen in small groups—so you can truly learn all of the inside tips and techniques for perfect sauces, working with all kinds of chiles, mincing garlic, grilling and deep frying. You will learn the fascinating history and lore of the first culinary in all of the Americas. Where the first successful wine was made and the colorful history behind it.
And you will find the fool-proof methods for making those yummy, little, light pillows of deep fried bread known as Sopaipillas that are indigenous to Abuquerque. And more--the amazing history of their creation. They were first made in Albuquerque Old Town in front of the historic San Francsco de Neri church in 1620. The rest of the history we will relate in class.
Saturday morning, we begin the day by making original burritos like the little Mexican boys would have in their lunch sacks. They are made by creating freshly made tortillas bulging with highly flavored pinto beans topped with homemade salsas.
Sunday morning we use a comal to develop beautiful, creative and luscious quesadillas with a wide choice of fillings and toppings.
You will learn knife techniques, all about chiles and answers to any questions about cooking you may have.
Here’s our favorite Flan recipe that has garnered me thousands of dollars of beautiful clothes from Double D Western Wear for wearing on personal appearances and while making my PBS show, “Jane Butel’s Southwestern Kitchen”.
(Custard with Caramel Topping)
Years ago, my Mexican aunt shared this, her favorite flan recipe. And it became the favorite of thousands, among them, the President of Double D Western Fashion Wear out of Yoakum, TX, who outfitted me for my PBS TV show and several book tours. We also shared the same Maiden name, Franz. It is fool proof if you carefully follow the instructions and it is so delicious. The recipe can successfully be halved, evaporated skim can be substituted for the whole milk and egg beaters for the eggs. Once, made the flan will keep 7 to 10 days covered in the refrigerator. Any custard mixture that won’t fit on top of the ramekins can be frozen for 6 months and used for flan later or made into ice cream, adding cream and beaten eggs.
Yield: 10 to 12, 4 ounce servings
Cold unsalted butter, for buttering custard cups
1 1/2 cups sugar, divided
3 1/2 cups milk
1 cinnamon stick, preferably canela or Mexican cinnamon
1 teaspoon Mexican vanilla
- Generously butter the ramekins on cups. Preheat an oven to 350 F, making sure one of the racks is in the center. Caramelize ½ cup sugar in a small skillet over medium high heat, stirring constantly until sugar is melted and browned. Pour immediately into the bottoms of 10 to 12 well buttered 4 ounce custard cups.
- Beat eggs until well mixed with a simple whisk, but do not beat until foamy. Gradually add the remaining cup of sugar, beating after each addition to dissolve the sugar.
- Heat the milk with the cinnamon stick until warm. Add milk to egg sugar mixture, stirring to combine well. Add vanilla and stir to combine.
- Place a cloth in a large baking pan 10 x 14 inches or 2 smaller pans. Place the caramel lined custard cups on the cloth lined pan. Pour the custard mixture into the caramel-lined custard cups. Place on center rack of preheated oven. Add hot water and bake in a 350 F oven for 35 minutes, or until they are slightly puffed up and barely jiggle when the water bath pan is shaken a bit. (I prefer to not insert a knife, as it will make a hole.) Overbaking is a popular problem. Do not bake past the point of doneness. Allow to cool for at least three to four hours. To serve, warm slightly in the microwave (about one minute for each serving) or in a moderate oven for about 20 minutes or until the caramel in the bottom has softened and they slide out easily. Then using a table knife, insert it against the side of each bowl and invert onto a small dessert plate.
Notes: One large flan can be made if preferred. It will take longer to cool and must be made one day in advance.