Cena de Todos
The day visiting Puebla was a lot of fun, but the only time w had to rest was on the bus on the way back and that wasn't long. We had dinner to prepare!
As I mentioned upthread we were divided into groups of four with each group having at least one culinary professional. Rick, Richard and Marilyn were available to oversee the process, offer advice and assist when needed. They had divided us the night before and assigned each group a class of dishes to prepare (e.g. soup, antojito, salad, main course, dessert, etc.), given us recipes from the assigned class and cash to spend at the market. Each group then decided in consultation with Rick which recipe(s) it would prepare. He warned us not to go overboard and bite off more than we could chew in the time alloted to preparation. He suggested that we consider that when choosing amongst the recipes. My group was assigned to prepare a soup. After going through the recipes we concluded that a Cilantro Soup recipe from Marilyn Tausend looked good and do-able. We also decided that we would put a little touch of our own on it with squash blossoms. Rick agreed. We had no difficulty finding what we needed at the market in Puebla. What a treat that was! In addition, we would have certain pantry items available to us.
Team Cilantro Soup! (Everyone else is standing on a step or two
Cleaning the squash blossoms.
The cleaned blossoms
Cleaned and cut cilantro. All of the fresh produce was washed in iodine solution unless it wass going to be thoroughly cooked.
TCS sharing the kitchen.
Mixing in the crema.
OTHER DISHES IN PREPARATION:
Richard helping out with the pipian rojo
Making guacomole with tiny avocados criollos
More work on the pipian.
With the food prep essentially done it was time for a Tequila Tasting
. We were each given three glasses to taste representative examples of blanco, reposado and anejo
The blanco was Oro Azul
, the reposado (aged in oak between two months and one year) was from Herradura
and the anejo (aged for more than a year) was from a producer whose name I unfortunately don't remember
and can't make out from my photo
They were all good, but I favored the blanco and reposado because they tasted more like tequila to me. The anejo was smooth and delicious, but I felt if I was going to choose something like that to drink I would generally prefer a cognac or single-malt scotch. The price for a good anejo is in that league as well so that wouldn't really be a consideration. As such, when i bought tequilas to bring home I did not buy any anejo.
THE COMPLETED COURSESGuacomole with Crabmeat and Octopus - served with sliced JicamaAlbondigas en Chipotle Quemado
Meatballs in "Burnt" Chipotle Sauce.Sopa de Cilantro con Flores de Calabaza
Cilantro Soup with Squash Blossoms. The queso fresco and totopitos
- tortilla chips fried in lard were crumbled and sprinkled on top.Ensalada de berros y Cilantro
Watercress and Cilantro Salad. The watercress was very spicy. There were also serrano chiles. The dressing was lime juice and salt.Arroz Verde
Green Rice with Parsley, Cilantro, Lettuce and Chiles.Pollo en Pipian Rojo
Chicken in Red Sesame Seed Sauce.Bread Pudding
Two kinds were made. One had Mexican chocolate and bananas, while I unfortunately don't remember the other. Both were excellent, although I really
liked the one with the chocolate.
It was amazing how well all the dishes came out. Needless to say, this was a great evening!
Next up...Chilequiles and then...Pulque and barbacoa!