Since few people are traveling and getting together in person is not an option, I have been offering cooking classes online. This has been a challenging experience and also a lot more rewarding than I would have expected. I get to share my love of cooking and connect with people that otherwise I wouldn’t get to see.
A few days ago I was honored to be a part of an online birthday celebration for Leslie and her friends who are located in various parts of Canada and unable to see each other.
For more information about my online drop-in classes that are every Tuesday at 7pm CT or to book a private class for you and your friends:
http://www.HuatulcoCookingClasses.com chiles.chocolate@yahoo.com
Menu for Online Cooking Class with Jane Bauer: Beer-battered fish tacos Street Corn Salad Chipotle Mayo Rum Horchata Recipes: Garlic oil- We call this ‘Heaven in a Jar’ at the cooking school 1 cup vegetable oil 6 garlic cloves Mix in a blender until uniform. Keep in a jar and use with everything! Fish Tacos White fish filet such as mahi-mahi or any other firm fish like marlin, swordfish, sea bass, cod cut into strips 1-inch in width by 2.5 inches in length Salt and pepper Pour a generous helping of Heaven in a Jar over filets and massage them with your hand. Beer Batter 1 1/2 cups of all-purpose wheat flour ½ teaspoon of oregano 1/2 teaspoon salt 1 bottle of beer Mix dry ingredients in a bowl and pour in beer in a gentle stream while mixing with a plastic spatula until the batter has the consistency of pancake batter. Frying: Heat 3 cm of vegetable oil in a pan. When oil is hot, place a strip of fish into beer batter and then into oil, fry until golden. Place fried fish on a paper towel to de-grease. Place fried fish onto a corn tortilla, top with shredded purple cabbage, grated carrot and cilantro. Garnish with cream and/or chipotle mayonnaise. Mix and knead with your hands until the dough is smooth and homogenous. It should be soft but not sticky, like soft Play-Doh; if necessary, adjust the texture with more water or masa harina. Chipotle Mayonnaise 2 chipotle chiles (from a can) 1 cup of mayonnaise 1/4 cup orange juice. Place all ingredients in a blender and mix. Taste and adjust. Too spicy? Add more mayo Too smokey? Add more juice Not spicy enough? Add more chipotle Street Corn Salad 4 cups corn (about 5 ears), cut from the cob- canned corn is fine! 1 tbsp olive oil 1/2 small red onion finely chopped 1/2 cup fresh cilantro chopped 6 green onions chopped 1 jalapeno pepper diced 1/2 avocado chopped 4 tablespoons lime juice (from about 2 limes) 1/2 teaspoon cumin ground 1/2 teaspoon smoked paprika 1/4 teaspoon black pepper ground 1/4 teaspoon salt 2 tablespoons sour cream (or yogurt) 2 tablespoons mayonnaise 1/2 cup feta crumbled Mix all ingredients and serve! Rum Horchata 1 cup of rice 1 liter of water Cinnamon Vanilla Simple syrup or sugar Rum Soak rice in water for about an hour. Blend well so rice breaks down. Pass through a sieve. Add cinnamon and vanilla to your taste. Serve over ice and your rum of choice. Provecho!
The country’s former capital is home to the oldest university and has a mind-blowing library with an outstanding rare books collection, including several versions of The Bible form the 14th century. One of the biggest “enemies” of the books is, apart from the humidity and temperature differences, the moths that feed on paper. The bookcases are made of oakwood which, apart from being extremely dense (making it difficult for the bugs to penetrate), has a scent that repels them. The books have yet another ally in this daily fight for conservation: the interior of this book temple houses a colony of bats which spend the night eating any insect that appears, thus freeing the books from their attack.
Jane Bauer 