Pupusa Cooking Class

For Christmas I bought Darrell a Groupon for two for any cooking class at Dish It Up!, a wonderful kitchen shop in Ballard.  He chose to go to the Pupusa class, and took me with him (he didn't really have any other choice in who he took that would have been the correct option!). 

The class was last night, and we really had fun, and the food was delicious!  It was 'hands on', so we all were able to participate in making  4 different kinds of pupusas as well as some sauces and condiments to put on them. 

The chef was Jason Vickers (right), a delightful and personable man, who loves his job!  He passes that enthusiasm on to his students, as well.  He chatted, answered all kinds of cooking questions and made the evening as great as it was!

Pupusas are made with masa (corn flour).  Different fillings can be used to 'stuff' them with, then they are either pan fried or deep fried.  We had 4 fillings: Salvadoran Pulled Pork Pupusas with Pickled Cabbage, Pupusas De Queso, Vegetable Pupusas and Apple Pupusas.

 They were absolutely wonderful, and I would do another class anytime!  Highly recommend them!

Time Out

The Northwest had what was their (hopefully) annual 'Big One' for the winter a couple of weeks ago.  We were without power for about a week which for us, being on a well, means no water as well as no power.  Which, incidentally, we need to run the pellet stove, too.  Above you see Darrell outside on the second day knocking the frozen snow off of bushes and roofs.  We had several outbuilding roofs collapse a few years ago, under the weight of the heavy wet, frozen snow, so since he wasn't on crutches this time, he took a proactive approach :-)   The only source of heat we had was our little propane stove in the kitchen, but with no electricity for the fan, the warmth stayed directly in front of the stove, then dissipated. The animals and I spent a greater portion of our days sitting right there.  In front of it.  With blankets and pillows.  Man, it was cold! 

Before it got too cold in the house to do much, I started up a new hobby of teaching myself to watercolor. Library books galore on the subject!  Much of it is just trial and error.

 This is my first finished watercolor!  From my head, no less!  I kind of like it :-) 

My view from the sun room window is of the bird feeders.  I must have had 50 birds each day at them!  I scattered scoopfuls of seed out on top of the snow for them! Woodpeckers, thrushes, chickadees, towhees, juncos, song birds........ so many friends came :-}  Sunny discovered her new favorite perch in the window once she caught a glimpse of all the feathered creatures!

It inspired this stab at a watercolor.

The window opposite the sun room in the kitchen sports a view of my garden.  Not much to see when it is buried, but I took a try at the fence, as well.  Well.  I added the cute little bunny.  They are hiding underground for the winter.  Of course I only painted some of the scenes in my pictures.  Too hard for me to do it all when I am just learning :-}  Amateurish, I know, but I am okay with my beginning tries!

Chocolate Kahlua Mousse

This mousse receipe has long been a favorite of ours.  It is one we have made since the 1970's, when the wife of my father once served it to us on a visit to see them. Someone has requested it, so I am putting it here, though I have no photo to share along with it. It is the perfect dessert to serve on Valentine's Day !

Chocolate Kahlua Mousse

6 oz. sweet chocolate, melted

2 Tbs Kahlua

3 Tbs orange juice

2 whole eggs

2 additional egg yolks

1/4 cup sugar

1 tsp vania

1 cup cream, whipped

Melt chocolate with Kahlua and orange juice.  Mix all ingredients together (except cream) in blender or food processor for 1 minute.  Fold in whipped cream.  Pour into dessert bowls  or glasses.  Chill. Garnish with mint leaves, or a dap of whipped cream if desired.  Serves 6-8.

Stuffed Chicken Breasts

Darrell watched a chef on TV make these very savory stuffed chicken breasts.  He jotted down a few notes afterwards, and now months later he finally made them.  SO this recipe may seem a bit 'loose' but they really are worth the effort to make!

Stuffed Chicken Breasts

2 boneless Chicken Breasts

Fresh Spinach

1/2 cup Blue Cheese

1/2 cup Ricotta Cheese

3 slices bacon, chopped

Olive oil

Salt and Pepper

Sauce:

3/4 cup White Wine

1 1/2 Tbs. Dijon Mustard

1 Tbs Honey

3/4 cup Chicken Broth

Steam 2 handfuls of fresh spinach; drain. Cook bacon pieces in large skillet. In bowl stir together bacon, spinach and cheeses. 

 Flatten the breasts and sprinkle salt and pepper on each side.  Spread the cheese filling on the flattened breasts and roll them up, holding them together with toothpicks.

Brown the breasts in the skillet that still has the bacon renderings in it. You may use either olive oil or butter instead of bacon fat, or a mixture of two of these. Brown all sides.

While chicken is browning mix the sauce together in a saucepan and bring to a boil.  After chicken is finished browning, pour the sauce over the breasts, cover skillet and simmer for 15-20 minutes. 

Serve whole, or slice the breasts into 1 inch slices.

Cuddle Buds

They are just so dang cute :-}

Snowy Day Comfort

For over a week now we have had lots of snow; cold, icy snow.  Before the power (which means water and heat as well) left us for a week, I had taken a trip back into my childhood days and we made Tomato Soup and Grilled Cheese Sandwiches.  So comforting on cold, winter days.  I know many of us associate the two foods together.  Can't think of the one without the other! Fond memories, and great food!

Bacon, Egg & Spinach Squares

This easy recipe that we tried out this week comes from Hans, a co-worker of Darrell's.  It is quick, easy to make and tastes great!

Bacon, Egg & Spinach Squares

6 eggs, beaten

1 cup cottage cheese

3/4 lb grated cheddar cheese

1 cup cooked, chopped spinach, well-drained

Mix all ingredients in a greased 8" square baking dish. Add bacon bits or cooked, crumbled bacon to mixture to desired taste.

Bake at 350 degrees for about 45 minutes, or until eggs are firm.