May - CASA Ajijic

CULINARY ARTS SOCIETY OF AJIJIC
MONTHLY NEWSLETTER
May 2014
Volume 28 Issue 5
NEXT CASA MEETING!
Monday, May 19, 2014
Min Wah Restaurant
4pm
Presenters, please be set
up no later than 3:45pm
Great News!
Our membership
campaign was so
successful that
anyone wishing to
join CASA will be
placed on a
waiting list at the
present time.
SPECIAL NOTES!
SEE PAGE TWO
FOR VERY IMPORTANT
ALERT re: COMPETITION!
www.ajijiccasa.org
[email protected]
CATEGORIES for May 2014
Category A— Main Dish Salads
Category B—Pies and Tarts
CASA PRESIDENT’S MESSAGE
I would like to congratulate our winners, and thank our speaker and judges; all featured in this newsletter, for their
participation in the April CASA meeting. Also a special thanks to our CASA Board of Directors and Volunteers for
their efforts. You are awesome.
Many of you met Luzma Grande, a CASA member, on Monday when she spoke about a new cooking school specializing in Mexican food
that she just opened. For those of you who were not at the meeting here is a little synopsis of her program. Please refer to the advertising
section of the newsletter for further information.
Cooking with Luzma:
To quote Luzma, her cooking classes provide you with the skill and confidence to create Mexican dishes that are delicious, simple and
healthy. You'll have fun learning about the unique ingredients, spices and flavors that reflect the best of traditional and contemporary
Mexican cuisine. It will be a "hands on" experience with time for questions and the opportunity to eat your creations and chat with your
classmates. School doesn't have to be dull!
Restaurants in Patzcuaro
I belong to a group called the Chapala Gals which consists of about 250 women. Before I do ANYTHING, I check with them and have
never been disappointed with the response. As I am planning a trip to Patzcuaro, I sent them an email asking if anyone could recommend
restaurants. As usual I received an abundance of replies and would like to share one of them with you, at least the portion pertaining to
food and restaurants.
Thank you Alex Gordon for your contribution.
“…….About restaurants: I love Patzcuaro, but to say that it is challenging to find good restaurants there is an understatement. (FYI: Expats there commonly say that the best food there is actually street food.) But more about the restaurants….
While Lupita’s is a restaurant often used for Patzcuaro’s expat’s monthly “cocktail parties”, and La Surtidora on Plaza Grande is indeed
known as “The Office”, where you can sit and see everyone you know in town walk by, what is considered by many to be their favorite
restaurant in town is actually just a bit out of town: El Camino Real (restaurant) is actually located at the Pemex station on the old carterra
to Morelia. They serve a super inexpensive three course comida from a huge menu. I think the price for whatever you choose is 65 pesos. (When we lived there three years ago, it was 50 pesos!) Personally, I think it is the best “deal" for food in Patzcuaro, but not necessarily the very best food you can find there. The quality is “fine” and very reliable however.
The best seafood restaurant in town is widely thought to be Restaurant de Mariscos el GÜero, located on the carretera, just outside of
centro. My impression is that it is particularly favored by Mexican tourists coming to Patzcuaro. I’ve had good meals there, but others
seem to think that it’s even better than I do. Go there if you want a sit-down seafood meal.
For seafood cocktails however, I love the cart-vendors who have a big rainbow painted on their sign, located on Plaza Chica. There is
more than one such vendor now, but our favorite was the one right by the tianguis. FABULOUS seafood cocktails, which I believe are
about 45 pesos now (not sure). It’s served in a tall glass, and you can have a seat on one of the benches around the plaza to enjoy
it. Highly recommended.
Michoacan is the home of carnitas. For the MOST FABULOUS CARNITAS you (most likely) have ever had, go to Carnitas Las Plazas,
on Calle Iturbe between the two plazas. Order a couple, put on the toppings yourself, and wolf them down at their little counter. You’ll
love them. Here is what a local Patzcuaro expat whom I know wrote about it on TripAdvisor: Every day but Monday, just before noon,
customers line up before the door of Carnitas Las Plazas for the moment it opens at 12:00.You pass before steaming hot cuts of pork
cooked to melting tenderness. The counter people will offer you a free sample to try. Tell them if you want "maciza" (solid,lean) or
"surtida" (mixed, fat, rare bits of schweinfleisch). The surtida is juicier and more interesting, but not for timid eaters. The carnitas are sold
by the kilo in various increments or as tacos. There are only a few counter seats, facing the wall. Most customers get their carnitas "para
llevar", or to go. Inexpensive.” Alexandra Gordon
Next month’s theme is main dish salads and pies and tarts to be held on Monday, May 19 th. As usual you will receive an email from Rick
to which you can respond electronically.
I send my warmest thoughts to all of you and am looking forward to seeing you at the May meeting.
Annie Green
2014 CASA President
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Culinary Arts Society of Ajijic
Casa Information Page
ALERT! DON’T BE DISQUALIFIED—PRESENTATION RULE REMINDER!
Presenters in Category A, Main Dish, may NOT use separate “presentation dishes” for the
tasting by judges. To be fair, judges must taste from and see (for presentation points) the dish
from which members will eat. To qualify to compete for awards, the judges must see and
sample the entries from the same serving dishes from which the members will take their
sample. Having separate tastings available for the judges that are potentially
different from that served the members will disqualify a member’s presentation.
While separate presentation plates for judges are allowed in Category B, particularly as some
desserts are difficult to first cut or serve, the dish from which members will be served must
also be on the table for judging presentation of the entire dish.
If you have any questions please contact the Director at Large, Peter Luciano.
2014 CASA BOARD MEMBERS and
COMMITTEE CHAIRS
President - Annie Green
766-5243
Overall Organizational/Administrative
Responsibilities
Newsletter/Publicity - Pam Ladd 765-3683
Programs – Sandy Feldmann
766-2606
Web Page—Nancy Segall
766-3261
Vice President - Beth Cathcart
Hospitality
Decorations
50/50 Drawings
766-1842
Secretary - Rick Feldmann
766-2606
Reservations ([email protected])
Membership
Treasurer – Leslie Yanko
766-2304
Director at Large – Peter Luciano
Judge Coordinator
Monica Molloy
Margaret Ancira
Dee Bienenfeld-Ayano
Judge Tabulator
Patrick Waite
Richard Nast
766-5244
Past President - Mary Ann Waite
Special Events & Nominations
Anita Houcker –volunteer
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766-2056
766-0271
766-0565
766-1436
766-1436
HOUSEKEEPING NOTES &
REQUESTS
* Presenters need to make enough food
for 50-60 tasting size servings. This
equates to 12 full size servings. If presenters don’t make enough food, people
at the end of the line can’t sample the
food and your chances lessen for getting
a People’s Choice Award.
* Please also remember this is a Tasting
only of each presentation! Please notify
your guests.
* Please remember to take all of your
dishes, utensils, etc. home with you after
you have presented. If we find anything
personal, it will be put in the big plastic
bins that CASA has at Min Wah’s.
Culinary Arts Society of Ajijic
“CASA CLASSIFIEDS”
IF YOU HAVE SOMETHING THAT IS FOOD RELATED TO
SELL /BUY, OR IF YOU HAVE A FOOD RELATED
SERVICE TO OFFER, THIS IS YOUR SPACE!
THERE IS NO COST! FOR CASA MEMBERS ONLY!
PLEASE SEND THE WORDING FOR YOUR AD TO MARY ANN WAITE BY THE
28TH OF EACH MONTH TO GET IN THE NEXT NEWSLETTER
Email address: [email protected]
FOR SALE
For Sale: Culinary Items
Talavera Water/Beverage Holder w/spigot & short metal stand-$400p
West Bend-Cook & Serve Electric Griddle/Skillet-11 x 14” -$350p
Electric Cooler-plug in to car - was $600p-now $500
Stainless Steel Fish Poacher- $450p
Extra Large Old Pottery Bowl- $500p
Call or email Mary Ann Waite- 766-1436 [email protected]
SERVICES
CASA GRANDE MEXICAN FOOD
Classes with Luzma Grande
#3 Constitucion, Ajijic
casagrande.wix.com/cooknshop Tel 7660955
Classes Monday thru Friday with a different theme Monday Salsa, Tuesday Soups,
Wednesday Side Dishes Thursdays Main Dishes and Friday apecials or tours.,
They are courses of 4 classes and the price is 1400.
“Pam’s Potpourri”
I make homemade soups, bisques, appetizers, desserts,
dessert sauces, ice creams, heat & eat casseroles for one
or for a dinner party/cocktail party!
Catering is my specialty!
Find me at the Monday Market….every Monday!
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Culinary Arts Society of Ajijic
April 2014
Speakers
.
PATRICE BONNOPH
Patrice and his wife Sophie own and operate the French bakery across the street from
La Traverna on the west side of Ajijic. They have two daughters, 8 and 13 years old. Patrice
was invited to visit Ajijic by his uncle who lives here. Sophie and Patrice enjoyed Ajijic so
much they decided to stay and start a French bakery.
Patrice was born in Toulouse, France, and grew up in St. Nazaire de’ Aude (Dodda). After
finishing college, he studied baking for three years at L.E.P. (Lyceo d’ensemo professional)
which is similar to a trade school in the US. In order to become a professional baker, Patrice
needed to pass an extensive test. He completed his three years at L.E.P. and passed the test.
He then spent two more years at an advanced school for baking called C.F.A. Here he did an
apprenticeship and learned how to work with chocolate, ice cream, quiche, and phyllo.
Patrice then spent two years moving from one pasteleria owner to another as a sous chef. Patrice
traveled and worked in Leon and Paris. On a typical day, he worked from 5:00 am until late
night.
After almost six years of studying, apprenticing, and working as a professional baker, Patrice
took a test to become a Compagnon. This is the highest degree a baker can achieve. The
grading is done by fellow Compagnons. Most bakers who take this test can spend up to six years
to pass it, however, Patrice earned his Compagnon du devoir du tour de France in two years.
Before starting his career as a Compagnon, Patrice enrolled in the navy and served as a baker on
a ship for one year where he visited over 17 countries.
Patrice has found he needs to get most of his French ingredients from Guadalajara at the Euro
Bakery which delivers to his shop. Patrice stays slim by working hard, and by eating his morning
croissant and a piece of chocolate cake in the afternoon. He loves wine and beer.
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Culinary Arts Society of Ajijic
April 2014
JUDGES
Piotr Christian Henri Dhainaut Murueta
Piotr has been involved with cooking for the past 18 years. He first got interested in cooking by working in the family business.
When his father arrived from France in 1970 he and 12 other associates created “Chez Pierre”. The society was eventually dissolved and that restaurant was bought by one of the associates. In 1981 his father moved to their present location in Guadalajara.
The idea from the beginning was to serve the food that his father as a child would eat while living in Bretagne, France. These are
traditional French recipes which are large portions and very rich. This cuisine is nothing close to Nouvelle cuisine. This is the traditional French cuisine from the Terroires.
Piotr’s skills were developed by working with Chef Oliver Fournier at Lycee Charles de guale Ecote Hoteliere de Compiegne.
They were further developed by working at Restaurant Pierrot for 13 years, Café de las Artes for 2 years, and Lefort Ecole de Cuisine with Chef Gilles Lefort. Piotr says his greatest learning experience is combining ingredients in a balanced way, to taste different flavors, but also to respect certain traditions. His most exciting part of cooking is being able to share with others.
Piotr opened their second location a few months ago in Ajijic at Hacienda del Lago with a continued resounding success!
*******************************************
Peter Pan Brinkeby
Peter has been cooking for 24 years including studying at chef school. He started by attending a chef school in Sweden, specializing in cooking at the sea and has worked in several restaurants with many great Chefs. Peter really likes the creative side of cooking and the immediate response of his work. He says it does not matter what kind of food, as long as you get smiles and appreciation.
He says do it right from the start. If you don’t have fresh and delicious ingredients, there’s little chance of success. Almost all products taste better if you make them yourself, such as mayonnaise. The most exciting part of his career was when he discovered how
to make sourdough bread and converted into a baker. Peter loves Mexico and it’s, but Mexico doesn’t have much of a bread culture. Coming from a bread and cheese loving continent, he decided to do something about it.
Peter first opened a small bakery “12 m2” in his home in the Raquet club, selling mostly to restaurants and markets. He outgrew
that location quickly and presently is on the Carreterra in Ajijic with Peter’s Panaderia in Ajijic, which has been operating successfully for six months.
He says “I now find my paradise in Lake Chapala is close to perfection. I just gotta sort out the cheese issue.”
*******************************************
Adrien Alagille
Adrien is the Director General of AB Gourmet in Guadalajara, which is a distributor of wines, coffee, teas, oils, mustards, vinegars,
olives and food products from France and around the world. They distribute these products to restaurants, hotels & tiendas.
Adrien was born in France and has always been interested in cooking from his family culture.
He was taught his skills by working with restaurants and taking courses. His degree with International Negotiations& Administration has led him to work in London, England, Mexico City, Yves St. Laurent in Neuilly/Seine and Paris, France. He studied for 12
months on a Intercambio University program at Tec de Monterrey in Guadalajara, and 5 months at University of Guelph in Guelph,
Ontario, Canada. His favorite cuisines are French and Italian. Adrien says the most exciting part of his work experience is his everyday relationship with the Chefs he works with.
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Culinary Arts Society of Ajijic
WINNER’S PHOTO GALLERY
CATEGORY A– French Main Dish
FIRST PLACE & PEOPLES CHOICE—Monica Molloy– French Veal Stew
SECOND PLACE—Marina Benz-Gigot de Pre-Sale Roti
THIRD PLACE-Gail Early-Enchaud Perigourdine
.
FIRST
Judy PLACE &
PEOPLE”S CHOICE
Monica Molloy
French Veal Stew
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SECOND PLACE
THIRD PLACE
Marina Benz
Gail Early
Gigot de Pre-Sale Roti
Enchaud Perigourdine
Culinary Arts Society of Ajijic
WINNER’S PHOTO GALLERY
CATEGORY B —French Desserts
FIRST PLACE– MARY ANN WAITE– Lemon & Fresh Raspberry Dacquoise
SECOND PLACE & PRESENTATION—CATHERINE SUTOR– Chocolate Meringue Cake
THIRD PLACE—GINGER PERKINS– Tarte au Citron avec Framboises
PEOPLE’S CHOICE– LESLIE YANKO– French Pastry Cream Eclairs
FIRST PLACE
Mary Ann Waite
Lemon and Fresh
Raspberry Dacquoise
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SECOND PLACE &
PRESENTATION
Catherine Sutor
Chocolate Meringue
Cake
THIRD PLACE
Ginger Perkins
Tarte au Citron avec
Framboises
Culinary Arts Society of Ajijic
WINNER’S PHOTO GALLERY
PRESENTATION
CATEGORY A—SALLY MYERS
Steak Tartare
PEOPLE’S CHOICE
CATEGPRY B—LESLIE YANKO
French Pastry Cream Eclairs
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Culinary Arts Society of Ajijic
French Veal Stew
Monica Molloy
(Serves 4) I tripled this recipe
1 ½ pounds stewing veal cut into bite size pieces ( 750 grams)
9 tbsp. butter ( 135 ml)
3 onions
6 carrots
4 tbsp. ( 60 ml) flour
1 bouquet garni ( made from 10 sprigs parsley, 1 bay leaf, and 1 stalk of celery cut into thirds, all tied together with string)
3 cups demi –glace ( 40 pounds of bones, chicken wings, backs and necks, veal bones and beef bones and
1 hoof of a grown cow , and 26 hours later) all of these quantities should be equal for example; 3kl.
Chicken wings and back and necks ( in total), 3 kl. of beef bones with marrow ( quite large ones) and 3 kl.
of veal bones. Ask your butcher to cut them for you an equal size, if possible. I followed Jacques Pepin’s
Complete Techniques Cookbook: Classic Brown stock, Half-glaze, and glaze. Because of the hours this
takes to prepare I highly recommend preparing as much as you can at one time, borrow a friends huge
caldron, if necessary. Just make sure you can lift it from the sink to the stove!
3 cloves garlic. Diced
1 tbsp. tomato paste ( 15 ml)
¼ tsp. thyme ( 1 ml)
1 cup dry ( Purely Canadian’s wines are a great choice) white wine
½ pound button mushrooms
Salt & pepper to taste
Fry the veal in 3 tbsp. ( 45 ml) of the butter in a heavy bottomed pan on high heat, turning the pieces so
that they brown on both top and bottom- the meat must be very well browned ( close to burnt) in order to
establish a flavor foundation for the stew. After the meat is well browned, transfer it to the stew pot.
Dice the onions, brown them in 2 tbsp. ( 30 ml) of the butter and add to the stew pot.
Slice the carrots, brown them well and add to the stew pot.
Add 3 more tbsp.(45 ml) butter to the flying pan and stir in the flour. Stir continuously, 20 -30 minutes
over very low heat to create a roux( this is to avoid a floury taste). Add this all to the stew pot.
Add the bouquet garni, demi-glaze diced garlic, tomato paste, thyme, and white wine to the pot. Bring the
stew to a simmer ( do NOT boil or it will toughen) and cook 1 hour. Keep checking your temperature,
should be around 195 -200 degrees Fahrenheit.
Slice the mushrooms and fry them in the remaining 1 tbsp. (15 ml) butter on high heat for 2 minutes. Set
aside.
Just before serving, add the mushrooms and salt and pepper to taste.
Potato Puree – your favorite recipe
By Chef Joel Robuchon 3 Michelin Star (this recipe helped make Chef Robuchon’s reputation)
This only took 6 hours……
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Culinary Arts Society of Ajijic
Lemon and Fresh Raspberry Dacquoise
Mary Ann Waite
Ingredients
Meringue Layers
6 large egg whites
1/4 teaspoon(s) cream of tartar
1 1/4 cup(s) granulated sugar
Lemon and Raspberry Fillings
3 large lemons
1 tablespoon(s) cornstarch
6 tablespoon(s) butter (no substitutions), cut into pieces
3/4 cup(s) granulated sugar
4 large egg yolks
1 1/2 cup(s) heavy or whipping cream
2 tablespoon(s) confectioners' sugar
1 cup fresh raspberries
Directions
Prepare meringue layers:
Preheat oven to 300 degrees F. Line 2 large cookie sheets with foil. Using 8-inch round plate or cake pan as a guide,
with toothpick, outline 4 circles on foil (2 on each cookie sheet).
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in sugar,
2 tablespoons at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted.
Spoon one-fourth of meringue (about 1 1/2 cups) inside each circle on prepared cookie sheets. With narrow metal
spatula, spread meringue evenly to fill circles.
Bake meringues 45 minutes. Turn off oven; leave meringues in oven 1 hour to dry. Transfer meringues on cookie
sheets to wire racks; cool 10 minutes, then carefully peel foil from meringues and cool completely. Store in airtight
container at room temperature up to 1 week.
While meringues bake, prepare Lemon and Raspberry Fillings: From lemons, grate 1 tablespoon peel and squeeze
1/2 cup juice. In 2-quart saucepan, with wire whisk, mix cornstarch with lemon peel and juice until blended. Add
butter and granulated sugar. Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.
In small bowl, with whisk, lightly beat egg yolks. Into egg yolks, gradually beat 1/4 cup hot lemon mixture; pour
egg mixture back into lemon mixture in saucepan, beating rapidly to prevent curdling. Reduce heat to low; cook,
stirring constantly, until mixture thickens (do not boil), about 5 minutes.
Pour into medium bowl. Press plastic wrap directly onto surface of lemon curd. Refrigerate until chilled, about 2
hours or up to 3 days.
When ready to assemble dacquoise, in medium bowl, with mixer at high speed, beat heavy cream and confectioners'
sugar until stiff peaks form. Fold 1 cup whipped cream into cold lemon filling. Reserve 10 raspberries in cup and
3/4 cup whipped cream in small bowl; cover and refrigerate to use for garnish later. Fold remaining raspberries into
remaining cream in bowl.
Assemble dacquoise:
Place 1 meringue layer on cake plate or round platter. Spread with half of lemon filling. Top with another meringue
layer and spread with raspberry filling. Top with another meringue layer and spread with remaining lemon filling.
Top with remaining meringue layer. Loosely cover dacquoise with plastic wrap and refrigerate 5 hours or up to
overnight to soften layers slightly.
To serve, with whisk, beat reserved whipped cream (cream may have separated slightly) to stiffen. Spoon cream
onto center of dacquoise; sprinkle with reserved raspberries. Garnish with mint.
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Culinary Arts Society of Ajijic
2014 CATEGORIES
Month
January 20th
Cat. A
Vegetarian Main
Dish
Romantic Dinner
Cat. B
Tropical Fresh Fruit
Dessert
Valentine Desserts
March
10th *
April
21st
May
19th
June 16th
Indian Main Dish
Puddings/Mousse
French Main Dish
French Dessert
Main Dish Salads
Pies & Tarts
Savory Brunch
Main Dish
Sweet Muffins, Sweet
Breads, Coffee Cake
July 21st
CASA County Fair Blue Ribbon Desserts
Picnic Food
Chinese Main Dish Cakes
February 17th
August
18th
September 8th *
October 20th
Middle Eastern
Main Dish
Italian Main Dish
Berry Desserts
Italian Desserts
November 10th *
Poultry Main Dish
Cheesecake
December
15th
Botanas
Holiday Desserts
Members Only
* 2nd Monday due to Mexican Holiday
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Culinary Arts Society of Ajijic