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Tag Archives: menu
the Food and Wine of the Rhone Valley – Class 3 Part 1
I would never have suspected the French to have recipes that contain meat, meat and more meat, but this was the second such ‘meaty’ dish that we have made in our French cooking class. So our third class featuring the … Continue reading →
Wine & Food of the Rhone Valley: Class 2 Part 2
The second half of our second class on the food and wine of the Rhone River Valley featured ‘Mandarin Orange Pork Ribs with Roasted Carrots and Potatoes‘ followed by a dessert of moist ‘Dark Chocolate Cake with Orange Blossom Ice … Continue reading →
Posted in European, Food around the world, French
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Tagged chocolate cake, cooking, cuisine, dessert, dinner, France, ice cream, Lirac, Lyon, mandarin oranges, menu, pork, recipe, red wine, Rhone Valley, roast pork, rosé wine, wine
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Wine & Food of the Rhone Valley: Class 2 Part 1
Part 1 of our second class in the food and wine of the Rhone Valley started with an ‘Epicurean Fish Consommé’ that was started in our previous class, followed by a ‘Salad with Bleu de Bresse Cheese and Grilled Walnuts’. … Continue reading →
Posted in European, Food around the world, French
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Tagged blue cheese, cooking, cuisine, fish soup, food, France, Lyon, menu, pear, quail eggs, Rhone Valley, salad, soup, walnuts, white wine, wine
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Huatape Veracruzana con Camarones, a Mole with Prawns from Veracruz
The entrée of our menu from Veracruz featured Huatape Veracruzana con Camarones. Special large sweet prawns are traditionally used in this dish, and Rossana felt that the BC spot prawns would be a perfect substitute. They were cooked in a … Continue reading →
Menu from the Central Region of Mexico
We had two appetizers or ‘antojitos’ from the Central Region of Mexico. The first was ‘Chalupitas de pollo poblanos con dos salsas’. The second was Chiles capones, which were served on a creamy tomato salsa and drizzled with cream. I … Continue reading →
Posted in Food around the world, Mexican
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Tagged antojitos, appetizer, black beans, Central Mexico, chalupas, chalupitas, chiles, chiles capones, chorizo, dessert, menu, nopales, salsa roja, salsa verde, steak, sweet tamales, tamales de dule
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Mexican Cooking from Sinaloa
The Mexican state of Sinaloa is between the Sea of Cortez and the Sierra Madres. Seafood abounds along the 640 km of Sinaloa’s coastline. The primary cities of the state are Mazatlán, Culiacán and Los Mochis. Aguachile de Camarón Sinaloense … Continue reading →
Posted in Food around the world, Mexican
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Tagged adobo, albondigas, ancho chiles, asadero cheese, bread pudding, ceviche, chiles, comal, cooking, cuisine, dessert, flour tortillas, food, menu, Mexico, plantain, pork, prawns, prunes, salad, shrimp, Sinaloa, tortilla
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Central Region of Mexico: Chalupitas with Two Salsas
The appetizer or ‘antojito’ from the central region of Mexico was ‘Chalupitas de pollo poblanos con dos salsas’. Two different salsas were prepared: a salsa verde (green sauce) made with tomatillos, serrano chiles, onion, garlic and cilantro; and a salsa … Continue reading →
Wildberry atole ‘custard’ with home-made almond ice cream
Continuing on with our Michoacán menu, the dessert was a wildberry atole ‘custard’ with home-made almond ice cream. Atoles are usually hot drinks made of masa (corn flour), with the addition of unrefined cane sugar, cinnamon-infused water, as well as optional vanilla, … Continue reading →
Agua de Jamaica, a Type of Agua Fresca or ‘Iced Tea’
Aguas Frescas are the Mexican answer to iced teas. Agua de jamaica is one of the more popular flavours, a sweet/sour ‘tea’ that refreshes on a hot Mexican afternoon. In our class we made ‘Agua de Jamaica‘ by adding the dried … Continue reading →
Mexican cooking class featuring a menu from Puebla
This menu is from my Mexican cooking class featuring the foods of the state of Puebla. My favourite dish of the evening was the ‘sopa poblano‘, a creamy almost vegetarian soup to die for. Served along with the soup was … Continue reading →