BajaNomad

Chiles en Nogada Cooking Class

Gypsy Jan - 10-15-2009 at 06:42 PM

The first episode in a series of cooking classes at Harmony House in Rosarito kicked off today.

Chef Johnny from Medio Camino Restaurant carefully and thoroughly guided us six lucky observers through the recipe.

This wasn't some kind of big presentation, where you can only see things on a mirror or a screen. We stood in the kitchen and peered over his shoulder while he prepared this amazing, delicious dish.

After the cooking lesson, we adjoined to the dining room where we were served Crema Poblana soup, the aforementioned Chiles en Nogada, wine and jamaica (Hibiscus tea).

Not bad for $5.00 U.S.

tripledigitken - 10-15-2009 at 06:49 PM

Would really have enjoyed that meal. It is a great dish, and he is a fine chef.

Ken

Johnny Will Be Conducting Three More Classes

Gypsy Jan - 10-15-2009 at 06:53 PM

Call Serena for info. I don't have their phone numbers in front of me right now, (too busy feeding dogs), but I know that they have a U.S. toll free number.

noproblemo2 - 10-15-2009 at 07:22 PM

Gypsy Jan, having never met you, but in reading your posts, I have to say I envision you as a well rounded person who spends her waking hours eating... And LOVES Baja...But I do enjoy reading your reviews.:D

[Edited on 10-16-2009 by noproblemo2]

Dear noproblemo2

Gypsy Jan - 10-15-2009 at 07:39 PM

I am 5`10" and weigh 115 puounds.

I eat and really enjoy food, but the dogs keep me very active.

noproblemo2 - 10-15-2009 at 07:42 PM

Gads, they must really keep you active!!! Maybe I need more than my 2 cats and 2 dogs, I'm 5'4" and weigh that!!! You are a lucky one....

DENNIS - 10-15-2009 at 08:51 PM

Quote:
Originally posted by noproblemo2
I envision you as a well rounded person who spends her waking hours eating...


"Tasting" may be a more palatable word in this case.
"Well Rounded" was a tough choice as well.
Kindness is fun.

[Edited on 10-16-2009 by DENNIS]

noproblemo2 - 10-15-2009 at 09:15 PM

Quote:
Originally posted by DENNIS
Quote:
Originally posted by noproblemo2
I envision you as a well rounded person who spends her waking hours eating...


"Tasting" may be a more palatable word in this case.
"Well Rounded" was a tough choice as well.
Kindness is fun.

[Edited on 10-16-2009 by DENNIS]

I quite agree, "tasting".

bajalera - 10-15-2009 at 09:45 PM

How did he get the skins off the walnuts?

mmmmmmmm

rogerj1 - 10-15-2009 at 09:53 PM

pic needed.

DENNIS - 10-15-2009 at 10:08 PM

Quote:
Originally posted by bajalera
How did he get the skins off the walnuts?


Are you kidding? Take a ride on this kitchen site. They have everything. [maybe not walnut skinners. You may have to scald them]

http://fantes.com/

No Walnuts, He Used Pecans

Gypsy Jan - 10-16-2009 at 12:23 AM

And yes, I am confused by that, but I guess you can ask.

BajaNuts - 10-16-2009 at 10:21 AM

skinning walnuts?

We have 3 walnut trees. Generally, if you have to skin them, they're not ready. The husks should dry up and split off the walnuts.

tripledigitken - 10-16-2009 at 10:32 AM

BajaNuts,

What they are referring to is the thin membrane on the nut meat itself.

I have not prepared this recipe, and have never tried to remove the membrane. However in looking it up, the common way is to rub the walnut pieces between a towel.

The walnut sauce used in the recipe is sweet so the bitter taste is no bueno. Chef Johnny skirts the issue and uses pecans.

Ken

BajaNuts - 10-16-2009 at 10:41 AM

AHHHH!

I was wondering what they were referring to..............

Thanks, TDKen.

'Nuts

bajalera - 10-16-2009 at 10:50 AM

Un-ready walnuts is exactly what my older Mexican cookbooks recommend, BajaNuts, but I've never had access to a walnut tree.

Pecans wouldn't provide the white of the flag that's part of this dish. I use almonds.

Suzie - 10-16-2009 at 11:02 AM

Quote:
Originally posted by bajalera
How did he get the skins off the walnuts?


You can remove the brown skin off almost any nuts by dipping them in boiling water for a few seconds and then plunging them in icewater. The skins will then come off easily.

tripledigitken - 10-16-2009 at 11:03 AM

Like Mole I'm sure there are many recipes for this dish.

I just looked up Diana Kennedy's version and it calls for skinned walnuts and soaking them a day ahead as well.

Lots of work for this dish. Gypsy Jan you have made me want to take a stab at it. I will try the Kennedy version as we have her cookbook.

Ken

http://simplyrecipes.com/recipes/chiles_en_nogada_chilies_in...

Recipes and Pictures To Be Posted

Gypsy Jan - 10-16-2009 at 11:33 AM

Online on the Yahoo User Group shortly. I am not familiar at all with how this works, but when I learn more about it, I will let you all know.

BTW, one of the subjects of discussion at our lunch concerned the recent wine country tour of the Guadalupe Valley that the Harmony House put together (I did not go). Everyone agreed that the experience was well worth the $79.00 US price tag and they commented that, at first, they thought it was too expensive, but the people who went, decided that it was well worth the price.