It has been a long dry spell for me with cooking adventures, but I can say I have made up for it in the last couple of weeks. First, a huge THANK YOU to my teacher for Mexican cuisine, Melissa. We made tamales! Starting with raw and dried ingredients and making the sauces, making the masa, assembling and steaming. Incredible! I always knew something was missing when I had tamales in restaurants! Along the way, we also made the best red velvet cake ever for a friend’s birthday – the recipe is here:
Then, we celebrated the Winter Solstice with adventures in Rwandan cooking with one of our wonderful students. We trekked over to Holy Land in Minneapolis, and procured some goat for Goat Brochettes. However, given that we had more fabulous red sauce from the tamales, we used that on them – and they came out great! We also made Mandazi, and a Rwandan version of refried beans, Ibiharage. What a great way to wrap up a very hectic semester!