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Volume 26 Issue 9 September 2012 www.ajijiccasa.org

CULINARY ARTS SOCIETY OF AJIJIC

MONTHLY NEWSLETTER

CATEGORIES

Category One (A): Mexican Main Dish

Category Two (B): Mexican Dessert

Next CASA Meeting

Monday, September 17th

Presenters should

arrive to be set up no later

than 3:45.

Meeting begins at 4pm

at Min Wah

Culinary Arts Society of Ajijic

NEW MEMBERS FOR

2012!

CASA WELCOMES ALL

OF OUR NEW MEMBERS!

Evelyn Cronin

Lois Cugini

Audrey Doll

David Evans

Keith Martin

Maureen Martin

Richard Nast

Daphne Peerless

Erik Phariss

Sacha Phariss

George Radford

Regina Szava

Rosanne Wilshire

Tony Wilshire

Susy Wright

Presidents Message As President I have decided that it would be interesting to hear from one of

our board members each month. This month we are presenting

Beth Cathcart, CASA’s Programs & Decorations Board Member.

Thank you. Pat Carroll

I was born in Halifax Nova Scotia Canada, but raised in Toronto Ontario. Going to the

University of Toronto, I worked the week-ends in a restaurant where I developed my love for

cooking and entertaining. When I graduated, an opportunity came up to be a partner in a

restaurant. After a very educational & demanding seven years running our business, we were

very fortunate to sell to the restaurant chain, East Side Mario's. Owning a restaurant may seem

glamorous, but it is the most difficult business of all.

Then I had to decide what my next venture was going to be. With my experience in the

hospitality industry; I went for my TRUE love...INTERIOR DESIGN. Studying at Niagara

College of Applied Arts I got a four year degree in Architectural Drafting and Interior Design.

Planning to specialize as a hospitality designer, I started a company with another designer;

naming it “PARTNERS IN DESIGN”. Our marketing for clients was “you get two designer's

advice for the price of one”! As our company grew over the 9 years...they only had advice from

one partner!

After getting married we relocated to Peterborough, Ontario; where we lived on the family

cattle farm. Our business was BEEF and we had pride in our "Heads". When the spring came

our calf's were born. I became very involved in the birthing and loved watching them being

turned out to our pastures. I soon became an activist against milk feeding and slaughtering

calves. Again, I took on another project;

campaigning to have many MAJOR food

stores not carry veal.

I retired three years ago to Lakeside; first

staying with my parents; where I enjoyed

making their dinners. I loved researching

all the great fresh produce, spices, fish &

poultry that Mexico has to offer. A few

months after I arrived here, I met a lovely

lady in a beauty salon and after discussing

nail colour, it turned to FOOD! She invited

me to be her guest at CASA! I attended

and decided I would join! I am VERY

impressed by the caliber, expertise &

dedication of the members of CASA. Every

month is an amazing learning experience

and it is a pleasure to be involved in this

society. Beth

“My first visit to the farm”

“This hefer, #41, took a liking to me; she was

never shipped-spending the next eight years in

our pastures!”


CASA UPDATES

HOUSEKEEPING NOTES & REQUESTS

1. 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 lesson

for getting a People’s Choice Award.

2. Please also remember this is a Tasting Only of

each presentation! Please notify your guests.

3. NEW! There will be no separate, small pres-

entation plates for Category A as most of those

dishes are served hot. If the judges are tasting

from a separate dish, they may not get a warm

serving. If the presenter in Category B deems

it is necessary to offer a presentation plate, that

is acceptable, however, realize that when a

dessert or side dish is cut into, the total

presentation usually is not as attractive.

4. If you wish to be a presenter, you need to no-

tify Joyce Raburn by the Friday at noon prior

to the Monday Meeting to see if there is space.

Please remember to make reservations for

yourself & your guest(s) with Joyce Raburn

each month. [email protected].

2012 CASA BOARD

MEMBERS and

COMMITTEE VOLUNTEERS

President:

Pat Carroll (766-3144)

Vice President

Annie Green (766-5243)

Secretary:

Helena Feldstein (766-2710)

Treasurer:

Blue (766-5023)

Director at Large:

Linda Friedman (766-5285)

Past President:

Mary Ann Waite (766-1436)

Membership & Reservations:

Joyce Raburn (106-0900)

Newsletter/Publicity:

Pam Ladd (765-3683)

Judging Tabulator

Peter Luciano (766-5336)

Programs & Decorations

Beth Cathcart (765-5221)

Judge Coordinator & Special Events

Monica Molloy (766-0699)

Web Master

Kenee Campo (766-45510)

Historian

Tod Jonson (766-1981)

SPECIAL NOTE If you sign up to present and do not show without notifying Joyce Raburn, the Membership &

Reservations board member; the next time you wish to present you will be put on a wait list.

If that category is not filled; Joyce will notify you one week prior to the meeting that you will be allowed

to present. Obviously, extenuating circumstances will be taken into consideration.

DEADLINE FOR RESERVATIONS—WEDNESDAY, AUG.29TH!!

CASA’S 5th

ANNUAL PICNIC WILL BE A

LABOR/LABOUR DAY PARTY

MONDAY, SEPT. 3rd AT 4:00pm at the

IGUANA de PIEDRA

(The last restaurant just before San Juan Cosala)

Tickets are $150 Pesos per person and includes:

Your choice of

Arrechera, Coconut Shrimp,

Chicken Rellano or Grilled Sea Bass.

Flan for Dessert, 2 for 1 Drinks & the Tip!!

Guests are Welcome (same price)

Please see Mary Ann Waite to purchase tickets at the

CASA July & August meetings or e-mail

to reserve if you will out of town.

[email protected]


* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

GINGER PERKINS

Raised in St. Louis, Missouri by a mother who was a great cook but a loner in the kitchen, when she expressed interest in cooking

she was told, "You know how to read, here's a cookbook." At 15 her mother died & her first experience cooking for her father was

chicken & dumplings but the darned dumplings kept floating to the top so she anchored them to the bottom of the pot by placing

the chicken pieces on top of them. Her father remarried rather quickly.

Her next full cooking experience was Thanksgiving dinner for 14 people in her mid-twenties & it was actually edible so she was

hooked ever since. Living in Saint Maarten was an eye-opener with wonderful French food all around. She was often called on to

make lunches for the guests at the inn where she worked. Her only available recipes were an old New York Times Cookbook &

elderly copies of Bon Appétit & Gourmet. That began her obsession with collecting cookbooks. Even a bad meal can be redeemed

with a great dessert or wonderful bread. When she moved to this area she had to dispose of over 500 cookbooks but she's collecting

again & is grateful that there is an organization like CASA where she can keep practicing her favorite obsession….cooking.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

ALEXANDER BECKER

Alexander graduated with a culinary degree from Humber College in 2003. He has participated in many culinary judgings.

His family ran a successful Delicatessein, where he assisted in preparing delicious foods such as soups, sandwiches, etc.

He has received many awards and letters of appreciation from various institutions; C.B.C Television, Chum Radio,

Addison Cadillac Royal Bank, just to name a few. He appreciates, likes and understands various foods from different cultures.

Cooking good food, he feels you need to understand the skill to bring harmony to the dish by using different herbs and spices.

Alexander believes that presentation is very important with the end result giving the client total satisfaction and a good feeling

of the experience. Alexander was part of the judging team at CASA three times in the past.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

CAMILLE BOECKMANS

Camille feels very fortunate to be born in a family where the food was very important and healthy. It was customary in her family

to prepare food which was fresh and not processed food. Both her mother and father cooked at home. One of her first culinary

lessons was at 5th grade primary school, where she had two hours of class every week. She continued cooking myself and

referenced many culinary books and also enjoyed learning from culinary programs. Camille has been part of the judging team at

CASA five times in the past.

She personally likes to prepare interesting dishes from various countries. Some favorites are: French, Thai, Asian, Indian and

Italian. She believes the culinary experience has dramatically changed for the better; people are more health conscious now and

prefer to refrain by not using fats, sugars and salts. Rather blending herbs and spices and creating harmony and giving pleasure

to the taste buds.

AUGUST

2012

Judges


LOOKING FORWARD TO OUR SEPTEMBER SPEAKER!

RICCO KABANDE

OWNER OF TACO STAND ON CARATERRA IN AJIJIC

PART OF 2012 CHEF’S UNDER THE STARS & IS A PRIVATE CATERER!

August Speakers

Mario & Marina Wille

Mario was born in Lima, Peru, however moved to Guadalajara in 1957. In the 1960’s his family spent weekends

in Chapala. Mario became a Mexican citizen and has lived in Mexico City for 32 years. His father was German

and his mother Spanish and he is the youngest of four children. He has two children. Mario graduated from the

University of las Americas (Cholula Puebla and earned a BSBA in Business Administration. He then earned

an Associate MBA from the University of Denver specializing in Marketing. He worked for Johnson & Johnson,

Alcon Labs and Polaroid Corporation, where he specialized in healthcare.

He and Marina just moved to San Niclas de Ibarra 40 days ago. Mario and Marina love to cook based on their

early childhood experiences with their mothers in the kitchen. Mario learned to make brownies when he was ten

years old along with many Christmas cookies. Marina learned many Mexican specialties such

as pozole blanco, tamales, cuitlachoche as she was growing up.

In 1979 Mario took an Oriental Cooking class while in Denver; which specialized on Chinese Szechuan food and

their use of hot pepper, hot & sour soups and stir frys.

Mario and Marina spoke about why their Gourmet Coconut Flan is in fact “organic” due to the use of “happy cow’s

milk”! We understand their “presentation” received cheers! They talked about using the best ingredients to make

the best product! Marina discussed her special pozole recipe and tamales. Mario closed the presentation talking

about his Peruvian background and the history of Peruvian foods.

Mario and Marina make a 100% Natural Gourmet Coconut/Caramel Flan called "Flantástico".

They presently sell at the Monday Market and the Tuesday Farmers Market.


Judy

WINNER’S PHOTO GALLERY

JUDGES—CATEGORY A– Hot & Cold Soups

FIRST PLACE—Nancy Traill Tom Kha Gai-Thai Coconut Chicken Soup

SECOND PLACE– Alexandra Gordon Ukrainian Borscht

THIRD PLACE—Sally Myers Summer Evening Soup

FIRST PLACE

NANCY TRAILL

Tom Kha Gai

Thai Coconut Chicken Soup

SECOND PLACE

ALEXANDRA GORDON

Ukrainian Borscht

THIRD PLACE

SALLY MYERS

Summer Evening Soup



THIRD PLACE

EVELYN CRONIN

Bananas Foster Cake

FIRST PLACE

ROBERTA HILLEMAN

Pear and Almond Pie

SECOND PLACE

ANITA CALDWELL

Brownie Coconut

Chocolate Cream Cake

JUDGES CATEGORY B & PEOPLE’S CHOICE—ITALIAN DESSERT

FIRST PLACE—ROBERTA HILLEMAN

Pear and Almond Pie

SECOND PLACE—ANITA CALDWELL

Brownie Coconut Chocolate Cream Cake

THIRD PLACE—EVELYN CRONIN

Bananas Foster Cake



CATEGORY B

MARTI HURLEY

PIGNOLI NUT PIE

CATEGORY A

ANNIE GREEN

TOM KA GAI

THAI COCONUT SHRIMP

SOUP

PEOPLE’S CHOICE WINNERS

CATEGORY A—HOT/COLD SOUPS

ANNIE GREEN

TOM KA GAI-THAI COCONUT SHRIMP SOUP

CATEGORY B—PIES & CAKES

MARTI HURLEY

PIGNOLI NUT PIE


Tom Kha Gai (Thai Coconut Chicken Soup) – Nancy Traill

Time to prepare: 30-40 minutes

2 cups chicken broth, fat removed (or water, but not chicken cubes)

8 slices galangal (if not available, use the bottled paste available at Superlake; ginger is not a substitute)

4 stalks of lemon grass, lower 1/3. Bash the stalks lightly but don't overdo it or you create slivers. Slice it into pieces on an angle

4-6 coriander roots

2 cups coconut milk (Chaokah is a good brand) or a mix of coconut milk and coconut cream

2 chicken breasts thinly sliced against the grain

10 kaffir lime leaves (dried are fine, use more if needed)

1/2 piece of kaffir lime peel (dried is fine), optional

1-2 cups mushrooms - I used a mix of tinned quartered straw mushrooms, fresh button mushrooms and oyster mushrooms, sliced

Red chile pieces as desired

Fish sauce to taste (about 4 tablespoons)

Lime juice to taste (about 1/2 lime)

Nam prik pao to taste

Simmer the galangal, lemon grass and coriander roots in the broth for about 15-20 minutes. Add the chicken and coconut milk, sim-

mer until the chicken is just cooked. Add the lime leaves, peel (optional) and mushrooms and cook for 5 minutes or so. Flavour with

fish sauce, lime juice and nam prik pao just before serving. Should be a little salty and sour with a touch of sweetness from the prik

pao and coconut. Serve with chile/garlic condiment or extra chilies, nam prik pao, chopped coriander. The herbs are usually left in

the dish and not eaten, but may be removed. Can be served over jasmine rice.

Chile and garlic condiment Chop finely equal amounts of fresh red chilies and garlic, add a little ground white peppercorn and a small amount of very finely

chopped fresh coriander roots.

Nam Prik Pao (Roasted Chile Paste) 35 g dried red chilies, most seeds and all stems removed (wear gloves)

65 grams garlic cloves

85 g shallots, peeled

20 g shrimp paste (or belacan)

banana leaf for roasting shrimp paste

150 g palm sugar ground or chopped into small pieces. (Golden cane sugar also works well)

25 g dried shrimp, ground in food processor

4 tablespoons tamarind paste

4 tablespoons fish sauce

1/2 c water (about)

1/2 cup vegetable oil (not olive-use something without much flavour)

1/2-3/4 c vegetable oil

Keep the garlic and shallots separate and slice them finely and evenly on a mandoline or in a garlic slicer. Lay them out on a pan and

dry them in the sun or at a very low setting in the oven. Wrap the shrimp paste in a banana leaf and roast for a minute or two over a

gas flame or BBQ. Fry the garlic and shallot slices separately in the oil until crisp and golden. Fry the dried shrimp in the same oil

until almost crispy. Lastly fry the roasted shrimp paste lightly.

Roast the chilies in a dry iron pan but don't burn them. In a blender on a lower speed, grind the fried garlic, shallots & dried shrimp

with the dried chilies into a fine paste. Add the roasted chilies, fried shrimp paste, tamarind, palm (or golden cane) sugar and fish

sauce to the blender and grind until you make a paste. Heat another 1/2 c oil and fry the paste for a few minutes. Add a little water

and cook until it is like jam or ketchup in texture. Colour should be dark mahogany. If too thick add more water. Store it in a jar top-

ping with the cooking oil (the oil is used as well as the paste). Will keep refrigerated for months.

10 Culinary Arts Society of Ajijic

Pear and Almond Pie with a Chocolate-Almond Crust – Roberta Hilleman

Pears 4 cups water

1 ¼ cups sugar

1 ½ TB fresh lemon juice

4 firm ripe Anjou pears, peeled

Crust

½ cup confectioner’s sugar

1 stick unsalted butter, softened

¼ cup blanched slivered almonds

1 ¼ cups all-purpose flour

9 TB unsalted butter, softened

1 large egg

3 TB unsweetened cocoa powder

¼ teaspoon salt

Almond Filling

2/3 cup blanched silvered almonds

1 TB all-purpose flour

7 TB sugar

6TB unsalted butter, softened

1 large egg

(Pears, crust, and filling each can be made 2 days ahead. Keep refrigerated separately.)

For Pears:

Bring 4 cups water, sugar, and lemon juice to boil in a large saucepan over medium-high heat, stirring until sugar

dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about

20 minutes. Cool pears in syrup.

For Crust:

Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth,

scraping down sides of bowl occasionally. Mix in egg. Add flour and cocoa. Using on/off turns, blend until dough

comes together in clumps. Gather dough into ball; flatten into disk. Roll out chilled dough between two sheets of

plastic to 14-in. round. Transfer to a baking sheet and freeze until firm.

For Almond Filling:

Finely grind almonds and flour in processor. Mix in 7 TB sugar, then butter, blending until smooth. Mix in lightly

beaten egg. Transfer filling to medium bowl, cover and chill at least 3 hours.

Position rack in center of oven and preheat to 350F. Turn dough into 12-in.-diameter tart pan with removable bottom,

peeling off plastic on one side, inverting dough, then peeling off rest of plastic. Fold overhang in, making double-thick

sides. Pierce crust all over with fork. Freeze crust 10 minutes. Line shell with parchment paper and fill with pie

weights or beans. Bake in center of oven for 30 minutes, until shell is nearly cooked through. Remove paper and

weights and bake until shell is cooked through, about 15 minutes longer. Transfer to a rack and cool.

Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half

crosswise into thin slices. Gently press each pear half to fan slices but keep the slices tightly overlapping. Slide spatula

under pears and arrange atop filling like spokes on a wheel with the narrow ends in center. Bake tart until golden and

tester inserted into center of filling comes out clean, about 55 minutes. Cool in pan on rack. Push pan bottom up,

releasing pie from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges;

sprinkle with powdered sugar, if desired, and decorate with some almond slivers.

CASA Categories for 2012

MD= Main Dish

Dessert can have many ingredients but must include a fruit, nuts and a

liqueur (not liquor).

** All meeting dates are the 3rd. Monday of each month except for March

and November which are held on the 2nd Monday because of Mexican

Holidays

Month Category A Category B

Jan. 16th Chili/Stews Savory Breads, Muffins, Biscuits

Feb.20th Cajun/Creole MD Valentine Dessert

March 12th ** Fish & Seafood MD Complimentary Side Dish

April 16th Asian/ Oriental MD Fruit Dessert

May 21st Main Dish Salad Cheesecake

June 18th Vegetarian MD Cookies, Bars, & Brownies

July 16th Italian MD Italian Dessert

Aug. 20th Hot/Cold Soups Pies & Cakes

Sept. 17th Mexican MD Mexican Dessert

Oct. 15th Middle East/ North

African MD

3 Ingredient Dessert Challenge*

Nov. 12th ** Poultry MD Complimentary Side Dish

Dec. 17th Botanas/Appetizers Holiday Desserts


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