The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich. This recipe comes from the Oaxacan menu of my UBC Mexican cooking […]
This creamy and luscious dessert, known as ‘Jericalla’, is a type of custard or flan with a Jalisco twist. The basic ingredients are very simple: eggs, milk, sugar, vanilla and cinnamon. […]
Lots of squash from the garden? Here’s a delicious way to use some of it up! French: Potage de ‘Squash’ 1 small acorn or butternut squash (or pumpkin or carrots or […]
Part 1 of this Alsatian meal, featuring foie gras and escargot in vol-au-vents, is at The Food & Wine of Alsace Class 3 Part 1. Munster Valley Pie The next […]
In our previous class we started preparing ‘Foie Gras au Naturel‘ for this third class. At $225/kilo, and requiring a very precise SousVide Water Oven to cook it correctly, this […]
For the first half of this meal see the Food & Wine of Alsace Class 2 Part 1. The second half started with ‘Grilled Munster Cheese Salad’ Following the richness of the ‘Flammekueche’ […]
These three cooking classes, featuring the food and wine of the Alsace region of France, were taken with UBC Continuing Studies. The Alsace region has moved back and forth between Germany […]
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