"A World of Flavors" Cooking Class & My Recipe for Chile Mole



 I hope you will  forgive me,... I know it's been a while since I've posted a blog, but I've been really busy. Lots of new clients, birthday parties, in-laws in town and starting up a new venture with a friend of mine, Elena Colombo of Ellena's Kitchen.  The B & E Cooking Club.  We will be teaching classes and providing in home cooking parties. One of the things I've been doing is prepping for a new class on the application of herbs and spices titled "A World of Flavors" that we finally got on its feet last weekend at the Surfas Test Kitchen in Culver City, CA.

I felt teaching this class was important because the art of flavoring food properly at home has become nearly a lost art.  Once men traveled the world, risking their lives while gathering and trading precious salts, spices and herbs and returning to their homeland, heroes laden with this treasure worth it's weight in gold.  We now take it all for granted even mostly ignoring that tiny spice section in the baking Ilse at the supermarket.  Many people not having even a clue what is in those little bottles or what superb things can be done with them. 

My partner and I tackled this very vast subject, by breaking it all down by international regions, Asia, Europe, Mediterranean, Middle East and so on, providing samples of spices to see and taste, demonstrations  and examples of applications and techniques (aka: lots of good food) gave them an extensive handout, answered lots of questions and provided resources where our students can purchase quality products. It was an amazing day.  We had a great turn out and lots of enthusiasm for the subject. 

Thanks to everyone that participated and a special thanks to the Spice House for helping to provide many of the spices we needed and for all their help and support.  Thanks to our students for participating and providing all their feedback and encouragement, especially Eileen for her lovely photographs I'm using today.  

Here is a recipe for my Chile Mole.  It was one of the dishes we used to illustrate Latin America.  Enjoy. 

Beth’s Chile Mole

Ingredients:

2 lbs extra lean ground beef or turkey

2 tbsp olive oil

4 garlic cloves or two tbsp garlic powder

3 tbsp kosher salt

2 ½ tbsp cumin

2 ½ tbsp cinnamon

3 tbsp chili powder

2 tbsp instant coffee

½ cup good cocoa powder

2 tbsp Worcestershire sauce

¼ cup BBQ sauce

1-2 canned chipotle peppers

1 cup red wine

1 large or 2 med onions

2 14.5 oz cans of diced tomatoes

1 8 oz can of tomato sauce

¼ cup peanut butter

1 lime

1 29 oz can of pinto beans

1 16 oz can of black beans (you can use any beans that you like)

½ red bell pepper

2 ears of fresh corn

Several sprigs of cilantro

Instructions:

Heat large 6 quart pot.  Add olive oil and ½ of all the dried spices, garlic and marjoram, heat for approx 30 secs.

The add ground meat, smashing with fork until there are no large clumps of meat and until meat is cooked through (if there is any water from the meat, let it cook off)

When done add rest of the spices and 2 of the tbsp of salt and let them really infuse with the meat.   (don’t worry  if spice mixture is sticking to the bottom a little it will come up when you add in the liquids.)

Next add onions and cook until very soft.  Add chipotle peppers, cocoa powder, stir until well combined (meat should look very dark and rich) then set aside on very low heat while you open cans of tomatoes. 

Put tomatoes and tomato sauce in blender or food processor, add remaining salt and pulse 2 or 3 times until smooth.  Then add them to the meat mixture.  Return to med heat and let cook down for about 20 mins.

Add peanut butter and juice from ½ lime.  Stir until incorporated, then add your beans, simmer for another 20 mins.

Slice the corn off the cobs, add it to the pot along with the red bell pepper and cilantro just before serving.