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Tag Archives: menu
Mexican cooking from Oaxaca, the land of the 7 moles
Mexican cooking from state of Oaxaca, the land of the 7 moles. Moles are the super-rich chile-based sauces and there are all sorts of moles. But mole is only one of many Oaxacan specialities. Here are some more: Sopa de milpa … Continue reading →
Moles, the super rich chile-based sauces from Mexico
I used to think that ‘mole‘ was the name of the super-rich (almost too rich) dark sauce weirdly containing chocolate. From my Mexican cooking class I learned that ‘mole’ comes from the indigenous word ‘molli’, describing a thick sauce formed from … Continue reading →
Mole Poblano Sencillo, a dark mole from the state of Puebla
This is a great recipe to use with left-over turkey. The rich spiciness of the mole is a perfect compliment to the dark meat of the turkey, and in fact, turkey was probably the original meat used in moles as … Continue reading →
Mole Coloradito, a traditional mole from Oaxaca
The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich. the chicken was boiled ahead of time with onion and garlic; some of the broth was used when all the chiles were … Continue reading →
Tesmole de pollo mazateco from Oaxaca
Tezmoles are a traditional dish from the Mazateca region of Oaxaca. They are often prepared in association with spiritual ceremonies. some of the more unusual ingredients for ‘Tesmole de pollo mazateco‘ are achiote paste, yerba santa leaves and chiltepe chiles. start by … Continue reading →
food & wine of the Alsace Cooking Class 3 Part 2
for part 1 of this Alsatian meal, featuring foie gras and escargot in vol-au-vents and see the Food & Wine of Alsace Class 3 Part 1 Munster Valley Pie The next thing on our Alsatian menu was ‘Munster Valley Pie‘, a pork pie … Continue reading →
Posted in European, Food around the world, French
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Tagged Alsace, choucroute, cooking, cuisine, dessert, Eau-de-Vie, food, France, menu, Pinot Noir, Poire Williams, pork pie, recipe, sauerkraut, seafood, Sylvaner, tart, wine
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food & wine of the Alsace Class 3 Part 1
In our previous class we started preparing ‘Foie Gras au Naturel‘ for this third class. At $225/kilo, and requiring a very precise SousVide Water Oven to cook it correctly, this fancy duck liver is not something I’m going to be … Continue reading →
Posted in European, Food around the world, French
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Tagged Alsace, appetizer, cooking, cuisine, duck liver, escargot, foie gras, food, France, Gewurztraminer, menu, snails, vol-au-vents, white wine, wine
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Food & Wine of Alsace Class 2 Part 2
for part 1 of this meal see the Food & Wine of Alsace Class 2 Part 1 ‘Grilled Munster Cheese Salad’ Following the richness of the ‘Flammekueche’ and the meatiness of the Baeckenofe, this salad was a bit of light relief. This course … Continue reading →
Posted in European, Food around the world, French
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Tagged Alsace, apple tart, cooking, cuisine, custard, food, France, menu, Munster cheese, salad, wine
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UBC Food & Wine of Alsace: Class 2 Part 1
These three cooking classes, featuring the food and wine of the Alsace region of France, were taken with UBC Continuing Studies. The Alsace region has moved back and forth between Germany and France over the centuries, and both the food and … Continue reading →
Posted in Food around the world, French
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Tagged Alsace, apple, Baeckenofe, cabbage, cheese, cooking, cuisine, Flammenkeche, food, Gentil, Gruyere, lardons, meat, menu, Pinot Blanc, pizza, sauerkraut, sausage, soup, stew, tarte flambee, wine, winter
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Mexican Cooking, from the state of Veracruz
Veracruz, situated on the Gulf of Mexico, is one of my favourite Mexican cities. The zocalo is ringed with restaurants, closed off to cars and has a large stage. Something is happening there almost every night. And a short bus … Continue reading →