450 grams Brown Rice Flour
250 grams of almond flour (or put raw almonds and pulse in a food processor until light and fluffy. TADA! Almond flour. Be sure to not over mix because then you will end up with almond butter…no bueno)
150 grams sweet rice flour
150 grams of potato starch

Combine above ingredients. Store in an air-tight container.

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Ingredients:

2-4 oz. good quality French or Italian style bread (2 -4”x 5” slices or the equivalent)
¼ cup extra virgin olive oil
½ cup toasted hazelnuts (you can also use almonds or pinenuts)
2-4 cloves of roughly chopped garlic
a pinch of red pepper flakes (optional)

Instructions:

1. Heat live oil in a saute pan over medium heat.
2. Fry bread in oil until lightly golden brown and all the oil is absorbed. Set aside to cool.
3. Combine cooled bread and other ingredients in a food processor.
4. Pulse until it mixture resembles coarse crumbs.
5. Check for salt. Add a little sea salt if needed.
6. Will keep in the refrigerator for up to a week.
7. Serve on roast vegetables or sprinkle on salads and pasta as a cheese substitute.

Mexico is the epicenter of the origin and diversity of corn with over 59 known individual species and thousands of varieties. Throughout the centuries, corn has been the main food of the Mexican population. Like Nobel Prize winning poet Octavio Paz said “The invention of corn by the Mexicans is only comparable to the invention of fire by mankind”. Corn dates back to before 4250 B.C. date of the oldest preserved cob of corn, which was found in Oaxaca, Mexico. Corn bread and in particular, Isthmus Style Corn Bread is very representative of Mexico’s gastronomy. At La Monarca Bakery, we feature a traditional recipe using fresh sweet corn, as opposed to cornmeal (flour ground from dry corn) which is more traditionally used to make corn bread in the U.S. In Oaxaca corn bread is typically fried, but we bake ours in adherence to our philosophy of providing full flavored traditional recipes without the use of frying.

6 Ears Fresh Sweet Corn – Scrape into kernels

1 Can of Condensed Milk

6 Eggs

5oz Flour

3oz Butter

1 Tablespoon Vanilla

1 Teaspoon Baking Powder

Directions:

Grind the kernels with the eggs in a mixer or food processor. Add the condensed milk, flour, butter, vanilla, and baking powder and blend together. Place mix in a buttered cake pan in a 340 degree oven for 30 minutes.

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Capirotada is the most popular dessert in Mexico during Lent and Easter. Of Spanish origin, it was originally a dish made with meat, but it transformed into a homemade dessert of layered ingredients in a baking dish then cooking in an oven at low temperature. There are different Capirotada recipes throughout Mexico however, the central ingredients remain the same: toasted bolillo slices covered with a syrup of cinnamon and piloncillo (an unrefined cane sugar shaped into a cone) and topped with dried fruits. Some recipes call for a vast array of toppings including fresh fruits, nuts, aged cheese and even vegetables like tomatoes. Other recipes call for adding milk and eggs, making the Capirotada more like a bread pudding. Capirotada is traditionally made frying the bolillo slices but at La Monarca Bakery we toast ours in adherence to our philosophy of providing full flavored traditional recipes without the use of frying.

Ingredients:

4 Bolillos, sliced or cubed and toasted (baguette can be used but will have different flavor)

2 Cups of Water

3 oz Shredded or Grated Cotija Cheese

1.5 oz Toasted chopped Walnuts or Pecans

2 8oz Piloncillo Cones

1 Cinnamon Stick

3 oz White Raisins

1.5 oz Toasted Coconut Shavings

Powdered Sugar to decorate

Instructions:
Toast the bread cubes for 5 minutes in a 300 degree oven. Boil the water together with the piloncillo cones and the cinnamon stick to make the syrup (approximately 30 minutes at medium heat after first boil). Toast the coconut and the walnut pieces for 15 minutes in 300 degree oven. Place a layer of toasted bolillo cubes in a baking pan, cover with syrup and sprinkle with walnuts, raisins, coconut shavings and cotija cheese. Repeat the process placing another layer of toasted bolillo cubes and toppings. Repeat until all ingredients are in the receptacle. Place in a 300 degree oven for 10 minutes. Empty into a bowl and toss gently with a wooden spoon or spatula. Capirotada can be served either warm, cooled at room temperature or cold in the refrigerator. Drizzle with powdered sugar to decorate.

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Formula:

20 ounces flour
16oz room temperature water (filtered is best)
¼ teaspoon yeast
2 teaspoon salt
extra flour, wheat bran, or cornmeal (for dusting)

Equipment:

Straight sided container for proofing (Cambro 3liter works great)
6 to 8 quart pot with lid (Stainless steel or enameled cast iron*)
Wooden Spoons or spatulas (optional)
Parchment paper

Process:

Mix all of the dry ingredients in straight sided cylinder. Add water and incorporate by hand or with a wooden spoon or spatula until it pulls into a “shaggy” dough. Cover with plastic wrap and let the dough rest 12-24 hour at room temperature (approx. 65-72°F).

Remove the dough from container and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Shape dough into ball and place seam side down on floured parchment. Cover dough with a second sheet of parchment and let rise 1 hour at room temperature until more than doubled in size.

Place the pot and cover in the oven and preheat to 450°F for at least 30 minutes prior to baking. To bake, CAREFULLY remove the pot from the oven and place the dough in the pot using parchment by holding the edges and dropping into the preheated pot. Cover with the lid and bake 30 minutes. Remove the lid and bake 15 minutes uncovered, until the loaf is nicely browned. Reduce heat to 200°F and let bread sit in warm oven about 1 hour to dry interior.

• If using a cast-iron pot, be sure to remove the “oven-proof” handle!!

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Ingredients:

2 ½ cups   flour
1 tsp         cinnamon
1 tsp         baking soda
½ tsp        baking powder
½ tsp        kosher salt
1 cup        sugar
½ cup       brown sugar
½ cup       vegetable oil
¼ cup       buttermilk
2               eggs
½ tsp        vanilla extract
2 cups      apples, peeled and coarsely chopped (2 large apples)

1 cup   butterscotch chips

Glaze:

¼ cup              milk
4 tbsp              butter
½ cup              icing sugar
1 cup               butterscotch chips

Method:

Preheat oven to 350f. Coat a 10-inch loaf pan with non-stick cooking spray.  In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. In a large bowl whisk sugar, brown sugar, vegetable oil, buttermilk, eggs and vanilla. Fold in flour mixture, chopped apples and butterscotch chip until just combined. Transfer to the prepared loaf pan. Bake 1 hour and 5 minutes or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely before glazing.

For the glaze, in a medium saucepan bring milk and butter to a boil over medium heat. Remove from heat and whisk in icing sugar and butterscotch chips. Allow to sit for 15 minutes before glazing loaf.

Serves 12-15

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Ingredients:
1 lb flour
1 oz yeast
½ salt
½ sugar
3 cups cold tap water

1. Mix for ten minutes.
2. Then, divide into eight 7oz  round dough balls and rest for 5 minutes.
3. Next, roll to size of pizza tray.
4. Then, rest for minimum 30 minutes, followed by topping the dough with your favorite ingredients.
5. Cook for 7 – 10 minutes at 500° F. (The pizza size is 10 inches)

Additional Toppings from demo:
-Tomato Sauce, Mozzarella, Basil
-Lamb, feta, Caramelized Onions, Tzatziki, Rosemary
-Mozzarella, shrimp, pesto, prosciutto, cream sauce, parsley

-The sky is the limit!

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5 large strawberries- slightly dehydrated, hulled & cut into half inch pieces (about a half cup)
2 cups all purpose flour
1 Tbsp baking powder
¼ tsp salt
1 tsp coarse cracked pepper
6 Tbsp cold unsalted butter, cut into small cubes, about a half inch
1 cup of half & half or heavy cream       

The day before
-Leave your strawberries in the oven with a pilot over 24 hours to extract some liquid, alternately you can leave then in a sunny spot in the window or in a 200° oven for a few hours just to dry slightly        

How to make
-Whisk together flour, baking powder, salt & black pepper in a medium bowl & set in fridge to chill
- Preheat oven to 400°
- Put the cubes of into the bowl of dry ingredients, using a pastry knife or working quickly with your hands, break up the butter into the flour. Try not to warm the butter too much. Once the butter is in pea or lentil size bits, fold in the strawberries
- Pour about ¾ cup of cream into the bowl & incorporate, add more as needed to pull all the ingredients together
- Once everything is just combined, turn the dough onto a floured surface and either roll or pat the dough into a rectangle that is about ¾ inch thick
- Cut into a dozen rounds or cut into squares, can render up to 16 square biscuits
- Brush the tops with milk or cream and place on an ungreased baking sheet, bake in the middle rack for about 10-12 minutes, rotate the pan once during baking to ensure even coloration
- When biscuits are lightly brown along the edges and/or the bottoms are a rich even brown, they are done

Serving suggestions

These biscuits are wonderful on their own, but if you’d like to dress them up, they’ll happily oblige. I like them with a little nutella. Or for a savory spin, some tangy or honey mustard and thinly sliced ham.

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For about 2 dozen, 5-inch tortillas1 pound fresh masa (corn dough) for tortillas, from a tortillería
or
2 cups masa harina (dried and powdered masa) 
Heavy-duty, quart freezer bags (a few)  

1. Heat a griddle to medium hot.
2. With fresh masa: The dough is soft and warm. With masa harina: In a mixer bowl, mix the masa harina with 1½ cups tepid water until a dough forms a ball, and the texture is of stiff bread dough. Add another spoon of water to soften the dough if necessary.
3. Using a tortilla press, put half a plastic freezer bag, slightly larger than the diameter of the press, on the bottom part of the press with the opening to one side.
4. Pull off a ping pong ball-sized piece of masa and roll it into a ball. Cover the masa with another half bag, with opening on the same side as the other bag. Lower the top of the press and gently push on the handle—less hard for thicker, smaller tortillas. Open the press. For thinner tortillas, turn the tortilla (and bags) 180 degrees, and push again.
5. Open the press. The tortilla will have plastic stuck on the top and bottom. Peel away the top plastic, then flip the tortilla over into your other hand and carefully peel that plastic away. If dough sticks to the plastic it is too moist. Return to bowl and either knead in more masa harina, or let the dough rest 10 minutes, uncovered, to dry out a bit.
6. With a sweeping motion lay the tortilla gently on the griddle to avoid air pockets. The tortilla should make a small sizzle. After 30 seconds, when it starts to unstick and looks speckled brown underneath, turn the tortilla over. Cook for 30 seconds. Turn over and cook 30 seconds more. Thin tortillas will puff (if it doesn’t, press down slightly on the tortilla with a spatula). Don’t overcook! Remove the tortilla to a napkin-lined basket to keep warm. If this first tortilla has cracks along the edges the dough is too dry, so knead a little more water in before continuing with the others.
7. To work fast, divide the masa into balls on a baking sheet and cover with a moist towel to keep them from drying out. Continue making the remaining tortillas, stacking them in a cloth napkin-lined basket to keep warm.

 Reheat a tortilla on a griddle, directly on a gas burner, or microwave a wrapped stack.

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1 ¾ cup masa harina
1 cup plus 2 tablespoons hot tap water

1. Heat two griddles to two different temperatures – one over medium heat and the other over medium-high heat. 
2. Cut two squares of plastic to cover the plates of a tortilla press.
3. Knead the masa harina with just enough water to make it soft (like cookie dough) but not sticky.
4. Open the tortilla press and lay one square of plastic on the bottom plate.  Scoop out a piece of dough about the size of a ping-pong ball, roll it into a ball and center it in the plastic.  Cover with the second sheet of plastic wrap.  Close the press and use the handle to flatten the ball into a disk.  Open the press and peel off the pieces of plastic wrap. 
5. Lay the tortilla onto the cooler griddle.  Bake for 15 to 30 seconds – just until the tortilla releases itself from the griddle.  Flip to the hotter griddle and bake until brown underneath – 30 to 45 seconds.  Turn once again, leaving it on the hot side and bake for another 30 to 45 seconds.  At this point the tortilla should puff up.
6. Transfer to a cloth-lined basket and continue making tortillas, stacking them and keeping them covered.