From the demo: Day of the Dead Foods Recipe Courtesy of Maite Gomez-Rejon, ArtBites Serves 8 ½ pound chile mulato (about 10) ½ pound chile ancho (about 10) ½ pound chile pasilla (about 10) ¼ cup sesame seeds, toasted ½ cup peanuts, without skin ½ cup raisins ½ cup apricots ½ cup pecans ½ cu[...]
Posts Tagged ‘ArtBites’
Corn Tortillas
From the demo: Day of the Dead Foods Recipe Courtesy of Maite Gomez-Rejon, ArtBites 1 ¾ cup masa harina 1 cup plus 2 tablespoons hot tap water Heat two griddles to two different temperatures – one over medium heat and the other over medium-high heat. Cut two squares of plastic to cover [...]
October 27th, 2009 - 6:18 pm § in Events
Day of the Dead Celebration Saturday!
Join us in a celebration of the Day of the Dead in the Test Kitchen on Saturday October 31 from 12pm to 2pm. Meet food and art historian Maite Gomez-Rejón from ArtBites (http://www.artbites.net/) and learn about the traditions, history and foods of this fascinating celebration. Mainly celebrated in[...]
Profiteroles with Crème Chantilly and Chocolate Sauce
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Serves 6 For the crème Chantilly: 2 cups heavy whipping cream 2 tablespoons confectioner’s sugar 1 teaspoon vanilla extract In a large mixing bowl beat the heavy cream, sugar and vanilla extract together on high[...]
Mediterranean Seafood Stew
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Serves 6 to 8 3 pounds assorted fish or seafood cut into 2-inch chunks – shrimp, sand dabs, scallops 6 tablespoons olive oil 6 garlic cloves, chopped 1 fennel bulb, chopped 1 onion, chopped 1 bouquet garni –[...]
October 9th, 2009 - 5:51 pm § in Recipe, Vegetarian
Mixed Greens with Mustard Vinaigrette
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Makes about ½ cup Mixed Greens with Mustard Vinaigrette 2 tablespoons red wine vinegar 2 shallots, finely chopped 1 garlic clove, minced salt and pepper 1 tablespoon Dijon mustard 2 tablespoons crème fraiche ½ t[...]
Wild Mushroom and Cheese Tamales
From the Demo: Tamale Social Courtesy of Maite Gomez-Rejón/ArtBites Yields 2 Dozen Ingredients: For the Batter: 10 ounces pork lard or vegetable shortening, slightly softened but not runny 2 teaspoons salt 1 ½ teaspoons baking powder 2 pounds masa harina mixed with 2 ¼ cups hot water 1 ½ cups ch[...]
Mexican Hot Chocolate
From the Demo: Day of the Dead with Maite Gomez-Rejón Serves 8 Ingredients: 5 cups milk 2 cups Mexican chocolate, chopped (Valhrona’s Xocopili Spicy Chocolate Pearls is a good choice) Preparation: 1. In a medium saucepan, combine the milk and chocolate.� 2. Stir over medium heat until ste[...]
October 9th, 2009 - 12:15 pm § in Recipe, Vegetarian
Mushroom and Epazote Quesadillas
From the Demo: Day of the Dead with Maite Gomez-Rejón Serves 8 Ingredients: For the corn tortillas: 1 3/4 cups Maseca 2 tablespoons hot water salt tortilla press For the filling: olive oil 1/2 onion, chopped 1 garlic clove, minced 1 pound button mushrooms, sliced 2 tablespoons chopped epazote leav[...]
Pozole (Pork and Hominy Stew)
From the Demo: Day of the Dead with Maite Gomez-Rejón Serves 8 – 10 Ingredients: For the stew: 4 lbs pork ribs or shoulder, cut into pieces (you can substitute chicken for pork) 10 cups water 1 head garlic, peeled and divided 1 large white onion, quartered handful dried oregano 5 whole pepper[...]