JennyChef

Before it was cut.... so yummy! Almond apple tart

To close the night I made this beautiful almond apple tart with home made vanilla ice cream... what a great night!

Second dish is already in the works... ropa vieja with my own interpretation of the dish... a cluster of Latin and European flavors... just like my house!

Crema de Elote (Corn soup or corn chowder)

The other night we had some new wonderful friends over for dinner... it all begun with a last minute cancelation of our sitter and having to "improvise" to still see our friends. As it was to be expected, we decided to move dinner to our new place in the city and from there the feast took off.

I was trying to prepare something that would feel like fall without really getting too wintery so I opted for a corn soup which is one of my youngest daughter's favorite soup and vegetable.

This is a very simple recipe that you can prepare rather fast and the flavors are just wonderful so now that the fall is here, give it a try I can assure you it won't disappoint you!

Provecho

 

Ingredients:

3 lb. fresh corn on the cob

1/2 medium size white onion roughly chopped/cubed

1 cup heavy whipping cream

1-2 cups chicken broth

1 tbsp butter

Salt to taste 

Freshly ground pepper and chives to serve

 

Directions:

• Clean the fresh corn, remove husks and rinse it off. To make it easier to boil and also to peel, cut the cobs in halves
• In a big simmering pot, place all the corn and boil until fully cooked, soft and tender. Set aside, remove cobs from the hot water and let them cool down a bit (to make them easier to handle)
• In a pot put the onion with 1 tbsp vegetable oil and saute for 3-4 minutes without getting it brown
• When the corn has cooled, clean the cobs with a knife from top to bottom; when the corn is cooked is so much easier to remove from the cob as opposed when you try to do this while is fresh (it will jump everywhere!). Set the kernels in a bowl
• In the food processor or blender (I personally use the blender for pretty much everything and love mine!) put 2/3 of the corn kernels, the onion and the heavy cream. Liquefy for 1 minute until fully incorporated. Add some of the chicken broth to make it a bit runny and it's easier to strain
• Put the butter in a pot and melt at low heat. Add the corn puree as you strain it to avoid big pieces of the corn in the soup (this will give a much more velvety texture without chunks of fiber attacking your mouth), then add the reserved corn kernels to bring texture to the soup and the remaining chicken broth if any left
• Simmer for additional 10 minutes to incorporate all flavors. Salt to taste and set aside. 
• When you are ready to serve you may garnish with some chives

Enjoy!

This is where tonight's harvest feast begins... dinner in the city with girlfriends.. fun times ahead!

Pozole

Mexico is such a country filled with diversity on its people and flavors. Every region has its own staples of foods that make them special to visit and taste. Pozole without a doubt is a traditional dish of the center-south of Mexico as opposed of the north where I am coming from; I always enjoy visiting family in Jalisco and have that amazing pozole jaliciense in the cenadurias that you find all around the cities.

Story tells that pozole was born in Chilapa Guerrero during the XVIII century. During an important visit from aristocracy, the kitchen in preparation for the big event cooked ahead of time large quantities of nixtamal (corn preparation to make corn tortillas) but there were not enough people to help and grind it and make corn tortilla dough. Under stress and the situation that they would spoil the empty the whole grains into a big pot, added chicken, spices and herbs originating this national dish... whether this is true or not (everybody has its own version of what really happened) the country has been taking pride of the dish and making red (pozole rojo) or green (pozole verde) variations adding their own touch  in flavors and texture to make it unique yet based on the same of corn, vegetable and meat.

 

Don't forget to serve it with salsa on the side if you are not making it verde or rojo and fresh lime wedges to make sure all flavors incorporate and give you the experience you deserve.

 

Provecho!

 

Ingredients:

1 whole chicken cut in pieces (with skin, need it to flavor broth)

1/2 white onion

3 garlic cloves

4 tsp salt

1 bunch fresh cilantro

Water

1 pork loin of about 2lb

1 lb. pork leg

2 lb. whole hominy, fully cooked (can be canned but rinsed and drain)

2 tbsp mexican dry oregano

1 cup finely chopped onions

1 tsp-2 tbsp ground chilli powder (optional and to taste)

 

Directions:

 

• In a large stocking pot put the chicken in pieces with the 1/2 white onion, garlic, salt and cilantro. Cover ingredients with water.
•  Bring to a boil then simmer for about 30 minutes or until the chicken is fully cooked and tender. Remove from heat, take the chicken pieces out to skin them and shred the chicken. Reserve the broth you should have about 6-8 cups of it
• In a large pot put the pork loin (pork round is another option but you need a lean piece of pok that's why pork loin is the best option) and leg. Cover with water and simmer for 1 or 1 1/2 hours until fully cooked and easy to shred. Without shredding or removing the pork pieces add the hominy and simmer for another 30 minutes to incorporate flavors. Remove from heat, remove pork and shred
• Add the reserved chicken broth and shredded chicken to this pot, season to taste, cover and simmer for 30 minutes to allow all flavors to incorporate
• Serve topped with the finely chopped onion, chilly powder (or salsa verde or green as I describe below) and fresh lime wedges, tostadas, thin radish slices and shredded lettuce or cabagge

POZOLE ROJO (RED SALSA)

10 guajillo peppers cleaned, rinsed and seeded

1/2 cup water

1/4 white onion

4 garlic cloves

3-4 tbsp oil

 

• Rehydrate peppers in hot water for about 20 minutes. Drain and make a paste in the food processor or blender along the onion, garlic and water
• In a skillet heat the oil then add the chile paste and saute for 5 minutes, reduce heat and simmer for another 5-10 minutes.
• You may add this salsa when you are adding the chicken stock and shredded chicken to the pozole or serve on the side for desired heat

POZOLE VERDE ( GREEN SALSA)

2 cups shelled pumpkin seeds (pepitas) toasted

1-3 serrano peppers depending on the desired heat

1 lb. fresh tomatillos, husked

1/2 cup shredded lettuce

3 radish leaves (stems)

1/4 white onion

1/2 cup chicken broth

2 tbsp vegetable or canola oil

Salt to taste

 

• In a skillet brown the pepitas until they slightly turn brown but making sure they don't get burned. Grind them in the food processor or blender until becomes a paste
• In a pot with boiling wter add the serrano peppers and cook them for 5-10 minutes to soften, add the tomatillos and simmer for another 5 minutes. Drain
• Make a puree with the tomatillo and serrano peppers along the chicken broth, lettce, radish stems and onion.
• In a hot skillet put the oil, add the tomatillo and pepita paste and incorporate allowing to simmer for 3-5 minutes
• Salt to taste and add to pozole either when adding chicken broth and meat or serve on the side to desired heat

 

 

Tea on the Green cooking class - Senior PGA Event this week....

Leek and red pepper quiche with cheddar crust, mixed green salad, hot salami and smoke gouda panini and to finish up this wonderful lunch, this delicious mixed berry tartlet.. can't wait to get started!

Wonderful feast ahead...

Getting ready for another fun night with friends... the kitchen will start getting busy throughout the day!

Jenny's cooking classes schedule so far - and updated

Good day!

Many of my friends have been asking me for the schedule of my upcoming cooking classes so they can take a look and see which ones they can join. I always get so excited to know that my friends want to join me! So I thought instead of sending individual emails as I've been doing, I will have this post with the schedule and update it as it changes.

Right now I am at Martin's School of Cooking and you may call at 269-429-1711 to inquire about classes or just to go there. I am also back at Perennial Accents and you can stop by their beautiful store or inquire about the class at 269-983-5791

Hope to see you!!!

 

January 24 - Mexican Fiesta @ Martin's Culinary school

Refried beans sopes, roasted poblano peppers and mushroom soup, Mexican rice, Mexican style flank steak (puntas de filete a la mexicana) and mango pie

 

February 23 - Latin inspired soups @ Martin's Culinary school

Black bean soup, caldo tlalpeno (Tlalpan style soup), tortilla soup, Minguichi (creamy corn and pepper soup)

 

March  20 - Tamales (Hands on class) @ Martin's Culinary School

Pork in green salsa, chicken in tomatillo and beef in red pepper sauce fillings

 

May 1 - Cinco de Mayo celebration @ Martin's Culinary School

Fish ceviche, portobello and pepper queso fundido, tinga poblana (marinated chicken), Adobo steak (carne adobada), sweet strawberries

 

May 23 - Tea on the Green @ Perennial Accents

Roasted red pepper quiche, mixed salad with seasonal greens, pannini and mixed berry tartlet served with green tea and lime simple syrup as refreshment

 

June 5 - All about Chocolate @ Martin's Culinary School

From appetizer to dessert incorporating chocolate in every dish... more details to come

 

Latin inspired desserts - Date still TBD @ Martin's culinary school

 

June 16th - Summer lunch @ Perennial accents

Menu in the works!

 

More soups ahead!

Mild weather (relatively speaking!) but a warm bowl of soup always feels good even on a crisp day... This upcoming Thursday I am giving a soups cooking class! If you have eaten at my house you will know that I love making soups and my friends seem to really enjoy them all. If you want to join me call Martin's cooking school at 269-429-1711 for more information!