We just finished a fun, fun full participation weekend cooking class where we made traditional dishes from New Mexico.  We had 9 students Friday evening,  July 21 and 8 for the balance of the weekend.

I started teaching these classes back in 1984 after the super successful launch of my week long  classes in Santa Fe in a leased B & B.  I decided to teach the weekend classes in my little stone cottage I owned as my weekend get-away in Woodstock, NY.

 They have always been such fun and I have been so pleased with the diversity of students we have had.  From Ralph Lauren’s staff to Warren Buffett’s sister  to the Disney staff working on launching their cooking classes and many, many wonderful people from all over the globe.

We talk about the history, lore and health of chiles as well as the background of this frontier cuisine, which I think was the first culinary in the Americas.  The palette of ingredients contained less than 10 different ingredient groups, which were chiles, tomatoes and potatoes (all nightshades which are indigenous to the Americas—corn, legumes, and gourds (all grown around the centerpiece of corn), flavored with members of the liliy family—wild garlic and onion.  The only herb available was wild mint which encompassed it’s cousin—wild Mexican oregano.  Then we create 3 salsas, Composed Nachos (photo at left), Bowl or Red, Chicken Fajitas, Blue Corn Parfait Bread and Perfect Margaritas.

On day Two—or Saturday, we talk about the importance of corn and it’s history, including how blue corn is the only known food containing 100% nutrition.  For breakfast, we make the original Burrito.   Also, I like to share the history and little known facts about corn.  Then we make dishes featuring corn tortillas and make flour tortillas and sopaipillas from wheat flour.  The dishes featuring the corn tortillas are Red Chile Beef Enchiladas, Green Chile Chicken Enchiladas,  Crispy Chicken Tostados and Baja Shrimp Tacos with Pickled Cole Slaw.

On day three or Sunday, we feature  traditional favorites and 3 desserts. For breakfast  we feature the fun of making creative Quesadillas.  Then, we make Red Chile Beef Tamales, Blue Corn Crusted Chile Rellenos—both with Red Chile Sauce, Posole with Toppings, Carne Adobado,  Flan Caramelisado, Bizcochitos And Fruit Empanadas.

The finale of each session is a yummy meal with complimentary beverages and on Sunday, each receives a framable Diploma.  Also, each reaceives all the recipes they cooked, a cookbook and apron.

We are featuring this same weekend cooking class again November 10 – 12, 2017 and there are still openings.  To register, go to www.janebutelcooking.com.  I would love to cook with you!!