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You are viewing blog entries tagged cooking+classes.

A Taste of Panama - Culinary Tours edit

Barb1_2 Our tours are designed to provide unique and exotic gastronomic journeys, a once-in-a-life time experience in our country, better known as the "Bridge of the World," where modern life beautifully blends with nature's bounty.

Experience the flavors of the unique and traditionally loved culinary jewels of Panama on a gourmet tour. Our itineraries are designed with the food-lover in mind and include casual cooking classes by international Chef Melissa De Leon and other local professional chefs, tastings, visits to markets, exclusive visits to artisan producers as such as: bakers, cheese makers, coffee plantations, organic fruit and vegetable gardens, edible insects and edible flower farms.

We offer non-cooking options for companions who don't want to spend time in the kitchen. This tour is also perfect for the people who have just made Panama their home, for the tourists, for the locals, high school students and YOU. Tours available in English and Spanish.

Private and Custom Culinary Tours
 
If you want to enjoy a private or custom tour, tailored to your needs, this option is the answer to your prayers. We will design a special edition of any of our tours or a totally unique itinerary to fit your calendar, destinations and activities you want to include. We invite you to consider this option when planning: corporate team-building events, business meetings, business incentive trips, weddings, family reunions and friend gatherings. It will be an unforgettable adventure. Tours available in English and Spanish.


For details of our tours and other services please contact Panama Gourmet.

  • by Chef Melissa
  • June 14, 2007
  • 2:35 pm

Edible Tours in Argentina: Cooking with Teresita & Empanadas Argentinas edit

Dried_peppers I lived some of the best days of my tasty life in Buenos Aires, Argentina. That is what keeps me going back there year after year to explore the culture and the magical wine country.

For reference, please visit:

Teresita_2 Sometime ago I discovered Cooking (Latin American Cuisine in Buenos Aires) with Teresita, a top class cooking tours service in Buenos Aires. For me, there is nothing more inspiring than a person that is willing to share the knowledge and experience treasured all of her life.

This is the reason why today we are featuring Teresita and what she has to offer in Buenos Aires. We invite you to put Argentina high on your "places to visit" list and enjoy the wonders of this beautiful South American Country.

Welcome to the two different worlds of cuisine in Argentina. On one hand, there is the urban cuisine, highly influenced by international recipes and cooking trends, reflecting Argentina's importance in global society. Second, there is the rural cuisine that draws inspiration from the indigenous cultures in the north of Argentina. In the last case, an interesting social phenomena is happening as we speak.

Porteños, people from the city of Buenos Aires, have adopted only in recent years some indigenous techniques into the new world of Argentine cuisine. Today, we can observe the typical Argentinian empanadas being sprinkle with sugar which is a special costume used in Tucuman, a province in the north of Argentina. Frying empanadas with lard has also been adopted by some of the well-known chefs in Buenos Aires. Lard has been a tradition in empanadas making techniques in Misiones, another province in the north bordering with Paraguay and Brazil. While there are many other indigenous food preparation of Argentine traditional foods, it seems that young Argentineans chefs are adopting them slowly making sure that is a reflection of recycling innovation and not lack of contemporary cuisine knowledge.

Empanadas_argentinas_with_sugar Recipe covered at one of Teresita's classes:

Crust for baked Empanadas Argentinas
Ingredients
1 2/3 cup all-purpose flour
1 cup of Salmuera (brine). Prepare a concoction with dissolved salt in hot water and left aside until cold.
4 ounces of butter or margarine

Crust for fried Empanadas Argentinas

Ingredients
1 2/3 cup all-purpose flour
6 teaspoon of corn oil
1 egg
1 cup of boiling water

Cooking_class_in_buenos_aires Preparation
To make the crust, place the flour into a bowl and mix the butter into the flour using your fingers. Pour the Salmuera slowly into the mix and mix it with your fingers just until the dough comes together and can be formed easily into a ball. Let the dough rest (outside the fridge) for about half an hour. Divide the dough in small balls the size of half an egg. Then roll with a roller pin out to a thickness of 1/8-inch making a rounded shape.

  • by Chef Melissa
  • November 30, 2007
  • 11:46 am

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