Himself and I attended a cooking class at Whole Foods
recently. This one was a bit different
in that it was a demonstration class rather than a ‘hands on’ class.
Here’s the class description:
Mexican cuisine revels in the balance of flavors, and
contrary to what many people think, most dishes are not very spicy. A cuisine
originating in Mexico, with considerable Spanish influences, Mexican cooking is
more than street foods or Americanized versions of nachos, tacos, and burritos.
It is more delicately spiced, relying on corn, chiles, and herbs and
complemented with tomatoes and beans. Tonight, we’ll look at a few authentic
dishes and sauces from Central Mexico as we unravel a refined dinner menu, from
appetizer to dessert. MENU: Mushroom Crêpes with Poblano Chile Sauce (Crepas
Rellenas de Hongos con Salsa de Chile Poblano); Filet Mignon with Rajas (Filete
Mignon con Rajas); Colonial Fresh Corn Cake (Torta de Elote Colonial);
Blackberry Sorbet (Sorbete de Zarzamora); and “Three-Milk” Cake (Pastel des
Tres Leches).
This class was taught by Cindy Chambers.
She started with the corn cakes. Here she is making the batter for the cakes.
The class used a lot of poblano peppers. She showed us how to peel them by roasting
them over the fire. The skin comes right
off then. You can also oven roast them
to do this. Just make sure they are
really black.
And when you are cutting them up, be sure to use
gloves! If you don’t… and rub your eyes
later it could light you up!! Also,
remove the ribs of the pepper as they have a lot of ‘heat’ to them (if you want
a milder pepper).
The crepas recipe was quite good, with thin crepes.
For the class, the crepas were baked in the oven. This would be a great ‘make ahead’ dish.
Mushroom Crêpes with Poblano Chile Sauce (Crepas Rellenas de
Hongos con Salsa de Chile Poblano).
Filet Mignon with Rajas (Filete Mignon con Rajas) on top of Colonial
Fresh Corn Cake (Torta de Elote Colonial).
Blackberry Sorbet (Sorbete de Zarzamora)
“Three-Milk” Cake (Pastel des Tres Leches) whole…
…and sliced. Yum!
Everything was really good and not your normal restaurant
fare you find everywhere. This is the
type of food I had during my visit to Celaya, Mexico. Fabulous. (Yes America… there is more to Mexican cuisine
than burritos and enchiladas).
Torta de Elote Colonial (Colonial Fresh Corn Cake)
4 cups fresh (or frozen) corn kernels
4 large eggs
1 cup whole milk
8 Tbs unsalted butter, melted
2 Tbs sugar
1 1/2 tsp baking powder
1 tsp kosher or sea salt
Bake until golden brown and tester inserted in the center
comes out clean, about 55 to 60 minutes.
Invert corn cake onto platter.
Cut into squares and serve warm.
Makes 8 servings.
Everything looks very yummy!!!
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