Mexican Cooking Class at the Kitchen Engine

My final class for 2010 was on December 6th at the Kitchen Engine in Spokane, WA. We had a great time learning how to prepare three of my favorite appetizers. The best, the one to WOW your guests, is Avocado and Shrimp Mousse Parfait. Try the recipe for your next party or get together.

I’ve scheduled two classes in January. In the Jan. 10th class we will learn to prepare Chiles en Nogada. This succulent dish made with a Poblano chile stuffed with a picadillo filling and smothered with a rich creamy walnut sauce and glistening red pomegranate seeds is soooo good. Patriots adore this dish as it incorporates the three colors ( red, white and green) in the Mexican flag. We will also make Posole a savory pork and hominy soup with all the fresh accompaniments.

On January 24th, back by popular demand, we will learn the secrets of a perfect Paella. This one pan meal from the sunny coast of Spain is chock full of seafood, chicken, and Spanish sausage. It’s definitely a crowd pleaser!

I hope you will join me, as we learn the “Art of Mexican Cooking”. To register for classes go to; See you there, Lynne

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