Dear Subscribers:
Happy New Year and Bienvenidos to Amalia’s Recipe of the Month and so much more! We have an exciting year ahead of us with scrumptious, fun and easy Latin and Spanish recipes and tips, great events and news about our current activities. As promised, the recipe of the month follows along with our current schedule of events. I want to highlight two very special events below: Urban Expedition Guatemala at the Landmark Center in St. Paul (a family event), and Gourmet Latin Palate at Macy’s Annual Flower Show downtown Minneapolis (this year is Latin themed!). Thank you for subscribing and for your support. We promise to stay in touch with valuable information for months to come!
Saludos, Amalia.
P.S. We welcome your questions, comments and suggestions at anytime. If someone you know is interested in receiving this monthly newsletter, please provide us with their contact information at [email protected] or subscribe them through our website at www.cookparty.com.
RECIPE OF THE MONTH:
JANUARY 2008
SALMON LATINO (Latin Gravlax)
This is my Latin version of Gravlax, a very old recipe from Scandinavia. It goes back to the Middle Ages and consists of salt-cured salmon. I have been making it for years the traditional way as I am married to a Dane. Then, I discovered that it can be easily “Latinized” by substituting some of the flavoring ingredients, almost without compromising the original recipe.
About 15 appetizers
1/2 lb. Atlantic salmon/2 oz. sugar/3 oz. Kosher salt/Freshly ground black pepper/1/4 cup Pisco brandy/5-8 cilantro sprigs, bruised
Rinse and pat dry salmon. Rub salmon with Pisco brandy. Combine salt and sugar and sprinkle over salmon to cover completely on the top making sure the thickest is covered more generously, and the thinnest lightly.
Add freshly ground black pepper to taste. Distribute cilantro sprigs on top.
Place salmon on top of a small cookie cooling rack in a plastic square container to catch the dripping juices. Cover loosely with a clean cloth. Place in refrigerator and allow salmon to cure for 3 days or 72 hours. When cured, salmon will appear translucent. Rinse the salmon in cold running water to remove excess salt and sugar. Pat dry with paper towels. The salmon is now ready to eat.
Tip: Slice salmon paper thin (on the bias) with a sharp slicing knife and place on top corn tortilla croutons, French bread, or crackers. Garnish with a bit of Mexican sour cream and cilantro leaves. Buen provecho!
UPCOMING EVENTS 2008
FEBRUARY 2008
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Tuesday, February 5, 2008, 6-9 p.m.
“Guatemalan Stews”
Enjoy a hearty sampling of stews from various regions of Guatemala. Jocón (chicken, tomatillo and cilantro stew); Tapado (pork and shrimp stew with tomatoes, green plantains and coconut); Hilachas (spicy shredded beef with dried peppers, tomatoes and potatoes); Arroz Chapín (vegetable rice); Plátanos Fritos (pan-fried ripe plantains).
Register at: Cooks of Crocus Hill, Edina
3925 West 50th Street Edina, MN: (952) 285-1903
Thursday, February 14, 2008, 11 a.m.-12:30 p.m.
“Fiesta del Dia de San Valentin”
Edible art, music and fun. Private event.
International School of Minnesota
6385 Beach Road, Eden Prairie (952) 918-1800
Saturday, February 23, 2008, 12-2 p.m.
“Hot Latin Cooking”
Join us for a cooking demonstration and tasting of a hot Latin dish. Find us at the Heartland Food Network Exhibition location.
14th Annual Twin Cities Food and Wine Experience
More information at: Twin Cities Food and Wine Experience
Minneapolis Convention Center
Monday, February 25, 2008, 6-8:30 p.m.
“Fabulous French Steak and Potato”
Learn the techniques to make the perfect steak at home and how to add variety to your routine. Grilled ribeye with Bernaise Sauce; Pommes Duchesse; Ratatouille; Crêpes Suzette.
Register at: Royal Pantry Cooking School, Hopkins
1001 Highway 7, Eisenhower Community Center: Room 206
Hopkins, MN: (952) 988-4018
Wednesday, February 27, 200, 11 a.m. -2 p.m.
“Culinary Cultural Exchange”
Corporate Team Building Event -Private.
Royal Pantry Cooking School, Hopkins
1001 Highway 7, Eisenhower Community Center: Room 206
Hopkins, MN: (952) 988-4018
MARCH 2008
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Saturday, March 1, 2008, 6:30-9 p.m.
“Latin & Spanish Tapas”
Cooking Show Dinner in your Own Casa
Chef Amalia prepares a four-course dinner for eight at the home of a very special guest. During the hot cooking fiesta, attendees pick up on professional cooking techniques and participate in a cultural discussion.
Private Event
Sunday, March 2, 2008, 1-3p.m. SAVE THE DATE!
“Urban Expedition: Guatemala”
A tasting and culinary seminar and cultural discussion about Guatemala.
More information at: Landmark Center, St. Paul
75 West 5th Street // Saint Paul // 651.292.3233
Monday, March 3, 2008, 11 a.m.-1:30 p.m.
“Easy Meals for Entertaining”
Journey through exciting lands and learn how to prepare meals perfect for entertaining. Arroz con pollo (chicken and rice with saffron, wine and olives); Mexican Caesar with lime-anchovy vinaigrette; Camarones al ajillo (shrimp in garlic sauce flamed with tequila); Coctel de frutas (fruit cocktail with orange-cinnamon sauce).
Register at: Royal Pantry Cooking School, Hopkins
1001 Highway 7, Eisenhower Community Center: Room 206
Hopkins, MN: (952) 988-4018
Friday, March 21, 2008, Noon SAVE THE DATE!
“Gourmet Latin Palate”
Join us for a very special event featuring three demonstrations and tastings of delicious Latin cuisine at Macy’s Latin Themed Annual Flower Show.
Downtown Macy’s, Lower Level
More details soon at: Macy’s Annual Flower Show
APRIL 2008
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Saturday, April 5, 2008, 6-midnight SAVE THE DATE!
“Treasures of the Caribbean”
The International School of Minnesota Annual Social Event at the Landscape Arboretum in Chaska. Enjoy the flavors of the Caribbean and dance the night away to hot live music.
Register at : International School of Minnesota
6385 Beach Road, Eden Prairie (952) 918-1800
Wednesday, April 30, 2008, 6-9 p.m.
“Spicy Flavors”
Spice up your life! Join us for a night of sinsational cooking as we discuss the basics of Spanish and Latin cuisine and prepare scrumptious Tapas sure to delight your palate. Sizzling Prawns (shrimp in spicy garlic sauce flambéed with cognac); Almejas al Horno (mussels with saffron-wine-sofrito steamed in banana leaves); Pinchos Moruños (grilled spiced pork skewers); Latin Ratatouille (roasted steamed vegetables with chile pepper sofrito); Crema Catalana (Spanish Crème Brûlée).
Register at: Cooks of Crocus Hill, Edina
3925 West 50th Street Edina, MN: (952) 285-1903
MAY 2008
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Monday, May 5, 2008, 6-9 p.m.
“¡Viva Frida ! ”
Enjoyed her art? –You’ll love her food! Celebrate Cinco de Mayo Frida Kahlo’s style! Join in the fun as we prepare and taste some of her favorite recipes. Pico de Gallo Salad (Jicama, prickly pears, orange and piquin chile powder); Manchamanteles (pork stew with vegetables, fruits and dried chile peppers); Arroz con Limon (Lime rice); and Merenguitos (puffed egg whites with vanilla bean).
Register at: Cooks of Crocus Hill, St. Paul
877 Grand Avenue St. Paul MN: (651) 228-1333