recipe

Calabaza en Tacha

Posted by on Oct 2, 2010 in event, recipe | Comments Off

Recipe courtesy of Betsy McNair, My Mexico Tours Calabaza en Tacha 1 4 – 5 lbs Pumpkin 8 Cinnamon sticks 4 cups water 2 lbs Piloncillo (Mexican unrefined brown sugar, often in cone form. Available in all our latino markets.) Cut the pumpkin into wedges. Remove seeds and strings. With a sharp knife cut some slashes into the pulp so the syrup can get in. You can get creative here if you like. Put the sugar in a pan with the cinnamon and water. Bring to a boil and stir until the piloncillo has dissolved. (I added the peel of a clemetine because I had it, but you could also use orange peel...

Read More

Grandmother Diane’s Cooking Class Recipe

Posted by on May 12, 2010 in event, recipe | Comments Off

Grandmother Diane’s Cooking Class Recipe

SPRING ARTICHOKES HEART AND FAVA BEANS Serves approx. 8 ppl Ingrediants: 2- 2.5 lbs  FAVA Beans -  about 2 Cups Hulled Fava Beans – * To hull Fava Beans -  Shell the fava beans.  Because some people are allergic to the waxy skins of the fava beans, and because they are somewhat tough, you may want to peel the skins away too.  They are easily popped off by slitting the skin with the tip of a sharp knife or your thumbnail. Blanching he shelled beans in boiling water helps with  slipping the waxy coating off easier. Artichokes -16 very Small, or 6...

Read More