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
Notes: One large flan can be made if preferred. It will take longer to cool and must be made one day in advance.
Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048 • Office: 505-243-2622 • email@example.com | Jane Butel Home Page
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