Cook With Us Blog


Culinary Information and Cooking Blog

January 10th, 2010

Brand new video camera, bright flood lights, and a willing filmmaker have turned our home kitchen into a bustling movie set. This is all part of our grand plan to bring live Mexican Cuisine cooking demonstations to our viewers.

Sadly, because of an arson fire in 2009 we had to close the doors of our Todos Santos cooking school. Our revised website will reflect the direction of our new endeavors. Dates for our upcoming cooking classes at the Greenbriar Inn of Coeur d’ Alene, Idaho and our cooking videos will be posted soon. We are particularly excited about our collaboration with Mike Gonzalez, a popular and dynamic TV newscaster and personality. He recently launched the website www.hispanicfoodnetwork.com and a locally syndicated TV show called “En la Cocina” that airs on Sundays in the greater Spokane region. 2010, yes, it’s going to be a Great Year!!

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How to cure Mexican Clayware

November 19th, 2009

Yesterday I received a call, a gentleman from Texas inquring how to cure a cazuela he brought back from his Mexican vacation. This is the process I shared with him for leaching white lead from the traditional clay cooking pots that we use at home and in our cooking classes.

Fill the pot with water to about an inch or so from the brim, adding 1/4 c. of white vinegar to each cup of water used. (ex. 6 cups water/ 1-1/2 c. vinegar). Place pot in the oven at 100 degrees and leave overnight. Check the pot in the morning by dumping out the water and looking for a white or silver ring; the white residue is the lead leaching out of the clay. This procedure may have to be done several times until there is no visible lead residue.

Clay pots can be used directly over a wood campfire, gas flame, and in the oven A metal diffuser should be placed over the burner of an electric stove. Because these pots are fired at low temperatures they are quite fragile, to avoid cracking or breakage always bring the pot to room temperature before using and fill with whatever is being cooked before putting them over the heat. Also, avoid placing cold liquids in a warm pot and vice versa. If your pot cracks it’s easy to repair; just brush the crack with beaten egg white and place in a warm oven for a minute or two; the egg white will harden as strong as glue and your cookware will be as good as new. (better than new, because seasoned from use and the lead removed, your Mexican clayware will lend authentic flavor and ambience to your Mexican table.)

A traditional clay beanpot (olla) is the perfect starter piece, perfectly designed so the beans simmer slowly in its broth, the wide bottom allows the beans to bubble gently while holding in the heat and the narrow top keeps the broth from evaporating too quickly. Once you use these lovely vessels to prepare Mexican food you will be hooked and your family and friends will be impressed with the results.

Beach Party!! Frijoles de olla, Beans in a pot, Tamales, and Tequila shrimp. Baja’s Bounty.

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Homemade Enchilada Sauce

November 4th, 2009

Loved the class on October 31st! You had mentioned that you had a wonderful Enchilada Sauce. Would you mind sending me the recipe?

Hi Sue,
Hope you have great results with this recipe. If you’re making Enchiladas, try topping your dish with a drizzle of Mexican crema and crumbly Queso Cotijo cheese ( feta is a good substitute), for an authentic taste and presentation. As our friends in Mexico say, “es muy rico!”
Take care, Lynne

Enchilada Salsa / Enchilada Sauce
This is our version of the canned red Enchilada sauce found in the supermarket. Achiote paste imparts a unique earthy flavor. Try this sauce and see if it’s not one of your favorites too.

• 6 roma tomatoes ( asado/ roasted )
• 2 serrano chiles (asado / roasted)
• 4 cloves garlic unpeeled ( asado/ roasted )
• 2 C. chicken bouillon
• 2 T. vegetable oil
• 1 T. achiote paste*
• 1 T. ancho chile powder
• 1/2 t. cumin
• 1/2 t. crushed Mexican oregano
• Salt to taste

In a blender puree the prepared tomatoes, serrano’s, and peeled garlic with the bouillon. Heat vegetable oil in a deep skillet. Strain the ingredients of blender into the skillet. Add the rest of the seasonings and cook over medium heat for approx. 15 minutes or until sauce reduces and thickens somewhat. Adjust seasonings.

Makes 2 cups

* Achiote paste is a brick red seasoning that is made from annatto seeds, spices and lime juice. Originally used by the Mayan Indians of the Yucatan, it is used to season and color pork and other regional dishes with it’s rich earthy flavor. Most Mexican grocers stock achiote, it comes wrapped inside a small box, goes a long way and will keep indefinitely.

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We’ve got Chiles

November 3rd, 2009

Hello Lynn & Frank!
I took your class on Sat Oct 31 and had a wonderful time. My sons and I made Gorditas last night and they loved them!
I just wanted you to know that I found a 16 oz bag of Guajillo dried chilies at the Spokane Valley Walmart in the produce section! Look forward to learning from you again! Blessings!

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Gorditas / Masa Pockets

November 2nd, 2009

Gorditas / Masa Pockets
These fat little tortillas are like Mexican pita bread. Easy to make and fun to eat.

• 1-3/4 c. masa harina
• 1 c. warm water
• 1/3 c. all- purpose flour
• 1 t. baking powder
• ¾ t. salt

Prepare masa: Reconstitute the masa harina with I cup warm water. Knead the masa to make it pliable adding up to 2 T. water to get the right consistency. Like a soft cookie dough. Knead in the flour, baking powder and salt. Divide the dough into 10 equal balls, cover with a dish towel to keep from drying out.

Make Gordita: Line tortilla press with rounds of plastic (cut from a freezer bag). Place a masa ball in the middle of the bottom plastic. Gently close the lid on the press so the flattened masa is ¼” thick and 4” in diameter.

Bake Gordita: Heat a well seasoned non-stick griddle or heavy skillet over med. high heat. Pick up the gordita and peel off the top sheet of plastic, flip over into palm of hand with a bit of edge over the fingers. Carefully let that edge touch the hot grill while quickly sliding your hand out from underneath. Cook gordita about 1/12 minutes on each side. They will look lightly browned on the top and bottom, the sides barely cooked. Place on cookie sheet while the rest are baked.

Fry Gordita: Cover the bottom of a deep heavy saucepan with ½ inch of vegetable oil or peanut oil. Heat to 350 degrees or until the side of a gordita sizzles when it touches the oil. Fry the first side for 15 seconds flip and fry other side 30 seconds. The gordita will puff up (and make that nice little pocket) near the end of cooking. Remove with a slotted spoon and blot gently with a paper towel.

Eat Gordita: Slice along the edge of pocket, halfway around. Stuff the opening with any combination of shredded meats, beans, cheese, guacamole, onions, cilantro and a squeeze of lime. So good!

Makes 10
This recipe was adapted from the Rick Bayless book, Mexico, One Plate at a Time

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Cooking Class at the Greenbriar

November 2nd, 2009

A tamalada is a merry gathering where everyone digs in and helps with the tasks at hand. In this case, we gathered to assemble homemade, shredded pork tamales at our cooking class at the Greenbriar Inn in Coeur d’ Alene, Idaho. The class was titled “Masa, Mole’, and More.” Our 15 students were ready, willing…and merry, so we began.

Working with masa, making tamales, and preparing a delicious mole’ helped our students to become familiar with many techniques and ingredients used in authentic Mexican cookery. Our first demonstration was making the masa dough for tamales. Four brave volunteers prepped corn husks, banana leaves, poblano chiles, and manzanita olives. Two students took on the task of sautéing the pork filling fragrant with aromatic spices and herbs. Everyone had a chance to fill, wrap and tie their little bundles and then into the steamer they went. While the steamer simmered away we moved on to preparing the mole. Several students at a time were able to work at the stoves, toasting the nuts and seeds, charring the chiles, and blending the puree. Each ingredient was carefully added to my cherished clay mole’ pot as it simmered on the stovetop.

No respectable tamalada is complete without refreshments and we were lucky enough to have Kris, the owner of the Greenbriar, serve us her specialty Huckleberry Margaritas. Libations in hand, the students watched as I prepared our final dish, gorditas. Gorditas are the proverbial Mexican street food, puffy little tortillas that are stuffed with all manner of fillings. Gorditas are easy to make and a good starting point for working with masa harina.

Three hours just fly by when you’re having fun but we accomplished our tasks and the food was ready. We enjoyed the results; shredded pork tamales stacked high on a platter, Turkey Mole served in the clay cazuela, and our plump little gorditas filled with guacamole, white onion, and cilantro.

Thanks everyone for attending, I enjoyed meeting you all and look forward to having more Mexican cooking classes right here in Coeur d’ Alene, Idaho.

A special thanks to Cheryl Callins from the Greenbriar staff for lending a helping hand with the class. Much appreciated.

Buen Provecho, Lynne

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Slideshow

October 26th, 2009

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Down and Out

August 7th, 2009

It has been a long hard journey from our 20 year dream house and well established cooking retreat to just ashes and fire-stained concrete walls; with only fond memories of what once was and will never be again.
We have been the victims of vicious arson attacks. Since October 2008 we have had a total of 17 arson fires and still no one has been apprehended! Fires have only occurred when the house has been vacant. I have traveled to Todos Santos on two separate occasions with hopes of launching an investigation into these senseless acts. After 5 days dealing with local officials and police, there still is no investigation!
Our lives will be different now and maybe even some good will come from all this. We will keep you posted on our next food adventure!

Frank

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Down but not Out!

February 4th, 2009

2009 has gotten off to a fiery start. On January 19th we received word that there was a fire at our “casa” in Todos Santos. Frank flew down immediately to access the damage. Unfortunately it’s fairly extensive and we are now in the process of repair and rebuilding. It is so sad to know what’s been destroyed but….out of the ashes a new and improved “Casa Tierra” will emerge. We’ve had to cancel Aprils scheduled classes and refund the kind folks who have promised to rebook in 2010. We really appreciate your understanding and concern and plan on being up and running for the 2010 season.

Speaking of 2010, “Cook with Us” has entered an agreement with well-known and respected AAA Travel. Their company has formed a subsidiary “Sojourns’” which is a new culinary tour company. They have partnered with us to provide the culinary content for their February 2010 Mexican tour to Todos Santos. We are very excited to be working with them and providing the same fantastic cooking classes that we do with our own clients.

There is plenty of time to get ready for next years culinary vacations, we hope you will join us and look forward to meeting you for a week of fun, learning, and adventure.
P.S. We will be posting the new schedule in May.

Take care everyone, Lynne

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Happy Holidays

December 26th, 2008

Happy Holidays to all our friends and clients. We wish you a prosperous and healthy New Year, filled with the wonder of travel, learning, and new friends.

Usually this time of year our cooking classes are in full swing in Todos Santos. But, this year we are excited about our upcoming trip to New Zealand where we will be offering Mexican cooking classes at a new wine tour company started by a very dear friend. This is new for us as we have never traveled to this part of the world, but adventure calls and we are up to the task! In April we return to Todos Santos for a scheduled class at the end of the month. We still have openings and would love for all you Mexican food enthusiasts to join us for a delectable culinary vacation.

Feliz Navidad, Lynne

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