Waking up to an almost dark morning and beautiful, fluffy snow flakes which became almost a curse instead of a treat--leaving many of us without electricity.  And without electricity, many gas appliances and furnaces don't work either.  So it became a very cold waiting game. Finally at 2 PM, I gave up and postponed the Bread Techniques class.  It is now set for Tuesday, November 26, just in time for baking special breads for your Thanksgiving dinner.  All six breads to be made in the class are yeast breads.  We still have a few openings in the class.

And, with yeast breads, you do not have to spend time sifting and carefully measuring flour.  You only add flour until the dough becomes "just right".  And, that is what I love to teach.  I had the benefit of coming from a "foodie" family that loved to do all kinds of cooking and especially baking.  As a teenager, my Mother was the Bread Baking 4-H Champion of Kansas one year--quite a feat when you think about Kansas being the "wheat state".  And, yes I grew up mostly in Kansas.  

Both my Mother and Grandmother were K-State Graduate Home Economists and while I am at it, my brother majored in Milling Engineering at K-State  from one of the two Universities in the world that offered that course of study.  The two are K-State and a University in Germany.

So, I learned a lot from my Mother and Brother who had a Masters degree In Milling Engineering.  My brother learned the visual "gluten test", not taught in foods classes, which I will share with you.  And, Mother taught me tons of short cuts...all of which I love to pass on.

We still have a few openings in our Perfect Pies class, where  you will learn how to make always yummy, flakey  pastry, how to "braid" a crust  and some very good fillings, also perfect to know and make for the Holidays.

In the class, you will be learning five different, special pies and two different crusts.  

I hope to see you in one or both of these special baking classses.

And in the Southwest Traditional Holiday class, which is already almost full, I will be teaching traditional New Mexican holiday treats, including Red Chile Beef Tamales.

Here's a recipe to enjoy---

ENCHILADAS SUIZAS

♦♦♦♦♦♦♦♦♦

I developed this adaptation of one of the most popular southwestern dishes with south-of-the-border origins to use green chiles, which are more easily available than the traditionally used tomatillos.  Although canned chiles are acceptable, fresh ones or those you have parched and frozen have much better flavor.  Always cook the chicken yourself so that you have the wonderfully rich stock to use for creating the sauce.

Yield:  6 servings

THE CHICKEN
3 chicken thighs and legs, or 2 breasts
1 large carrot, cut into thirds
1 celery rib, quartered
1 medium Spanish onion, coarsely chopped
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt

THE CASSEROLE
12 corn tortillas
The cooked chicken, removed from the bones and pulled or shredded
2 cups coarsely grated Monterey Jack and sharp cheddar, mixed together
1 cup whipping cream
1/4 cup finely chopped purple Spanish onion

THE SAUCE
2 tablespoons sweet butter
4 tablespoons flour
2 cups rich chicken stock from cooking the chicken
1 tablespoon coarsely chopped fresh cilantro
1/2 cup chopped green chiles

THE GARNISH
2 teaspoons Caribe
Several whole sprigs fresh cilantro

1. Place all the chicken ingredients in a large pot, add water (or stock) barely to cover the tips of the meat, cover, and simmer until the chicken is tender.  When the chicken is done, the bones should wiggle and the meat should be very tender to the touch of a fork (about 35 to 45 minutes).

2. Meanwhile, prepare the sauce.  Melt the butter, add the flour, and stir together until slightly brown.  Then slowly stir in the chicken stock, a little at a time, until a rich, thick sauce develops.  Stir in the cilantro and the green chiles.  Taste and adjust seasonings.

3. When the chicken is cool enough to touch, remove the skin and bones and shred the meat.  Set aside. Strain the stock and skim off the fat.

4. Dip each tortilla into the sauce, place a strip of the cooked chicken and a sprinkle of the cheeses in the center, and roll, placing them seam side down in a casserole dish.

5. When all are rolled, distribute the remaining sauce and cheese evenly over the tortillas.  Pour the cream evenly over the entire casserole.  Top with a ribbon of a coarsely chopped onion.

6. Either freeze for up to 3 months, well covered in moisture-proof packaging, or bake immediately in a 350 F oven for 20 minutes.  Serve hot.

Note:  If frozen, bake 30 to 40 minutes or until bubbling hot.  If you have trouble rolling the tortillas, you can fry them in oil, drain and then proceed.