This Is Not A Test (Kitchen)

Preparing to teach a cooking class  at the end of January at the La Semana de Uke retreat on the shores of lake Chapala  in Jalisco, Mexico means testing out some recipe ideas at home.

There are still a few spaces available to join us on this adventure which includes hiking, photography, cooking and music.  Those of you locked in a cold wintery area: I especially recommend you consider packing a small bag and jumping on the first Aeromexico flight you can book.

Here is an enticing food-a-logue to get you thinking about it.

Last week Daniel wanted to work on a flautas/taquito idea.  Poor me,  I had to suffer the consequences.

Looks tasty already!

Looks tasty already!

While gigging in Baltimore(of all places), Daniel had eaten some really tasty appetizers in a fancy Mexican joint.  Flautas con pollo were on his mind: crunchy “Mexican egg rolls”, spiced with chili, oregano, zest and juice of orange, lime and lemon… mmmm.

First, a chicken was spatchcocked and roasted,  (OK, I just love to say “spatchcocked”.  But admit it- don’t you?) shredded and mixed with the citrus, plus onion, garlic, herbs, chillies and other seasonings.

There are always some secrets kept, even in the most intimate of relationships.  Even between blogger and reader.  It is what keeps our relationship fresh.  So, yes- there may have been salt and pepper added.  Perhaps even olive oil.  But I’ll never tell.

The tiny test kitchen gets a workout!

The tiny test kitchen gets a workout!

Flour tortillas were filled and rolled with the heavenly stuffing, but instead of frying…IMG_7415he baked them in the oven.  Red Chili from Chimayo, New Mexico makes the sauce… and it is never a party without a little guacamole!

 

he baked them in the oven.  Red Chili from Chimayo, New Mexico makes the sauce… and it is never a party without a little guacamole!

Daniel gets serious about plating

Daniel gets serious about plating and garnish

and….

Mmmmmm...   Nuf said.

Mmmmmm… Nuf said.

The next day he made the same thing,  but with corn tortillas, taquito style.  Even better.  Kid tested, kid approved!

However,  I think he needs to work on this idea some more, don’t you?   My mouth is watering just thinking about it!  If you can’t stop by for dinner this week you should definitely check your schedule for the last week of January…   Learn more about joining us at http://ukuleleadventures.com/

com com com nom nom nom.

 

 

 

A Treat

I do love to cook.  And bake.  And travel .  And make music….

And now that I have been granted my dream job combining my three favorite things- travel, cooking and music I have become a food pornographer.  Every time I cook (which is about 3 times a day) the phone camera comes out.  There have been a stream of shameless posts on the facebook page for the retreat in Mexico coming up in January.

This morning was the first day of school for some in my house.  Occasion enough-  Let’s bake!

Do you know the muffin, man?

Do you know the muffin, man?

I must be honest- I lost my taste for sweet things long ago:  I am nonplussed by pies,  I scoff at scones, cake and candy leaves me cold.  But these blueberry muffins are different.  Although the recipe card modestly bears another woman’s name, these are My Mother’s Muffins and these are my madelines.  When the smell wafts into my memory I am filled with a sense of well being.  All is right with the world.  They were made when we had sleepover guests, or church functions, or on special mornings.  There were never any leftovers.  The tops, sugar crusted and golden brown were glorious.  The bottoms of each muffin would be examined thru their festive paper cups to determine which had the most blueberries.  Steaming hot halves were smeared with margarine from the little yellow tub.  Greedy stacks of empty muffin papers grew along side our breakfast plates, three or four pastel circles high, stained with fragrant crumbs and purple juice, attested to the muffin’s  irresistible powers.

IMG_7016

 

There was a time when I would substitute whole grain flower for the white stuff and reduce the sugar.  Meh.  These days I go all the way.  This morning I was out of oil and used softened butter instead,  (Margarine never made the journey from my mother’s pantry to mine) and I think that change may be a keeper.

Try these for a brunch or a gift if you are looking to increase your popularity.  They are simple, fast and easy.  You may have to double- or triple – the recipe.

1/3 cup oil (or softened butter)

1/2 cup milk

1 egg

1 teaspoon vanilla

2/3 cup sugar

1 1/4 cup flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

1 cup blueberries

Beat oil, milk, egg, vanilla and sugar together.  Sift flour, baking powder and salt together, then stir into egg mixture.  Gently fold in blueberries.  Line cupcake tins with papers or grease tins.  Fill each with 1/4 cup batter.  Sprinkle 1/4 teaspoon sugar over each muffin.  Bake at 375 degrees for 20-30 minutes or until golden topped.  Serve warm or cold, with or without butter.  Makes 10-12 muffins.