Earlier this year I did some side work with the Glendalia Culinary Studio and Boutique Hotel. I was able to take some of their classes and share the recipes with you! It's always a great time - it's BYOB - there's food - there's a little knowledge - what more could you want? So when it came time to have a party - I decided to have it there!
While we were cooking - as happens in Glendale - a couple of pups walked by - so we let them join the party too! (Well at least they got their pictures taken.) Danielle (blonde on the top right) was actually THE FIRST person I met when I moved here - it was monumental for sure.
The chips were getting eaten almost as quickly as we made them. This was super simple too - we had store-bought corn tortillas - cut them into 6 triangles and then deep fried them on the stove. They tasted better than anything I ever bought in a bag!
previous crafting mishaps. Hannah turned out to be the dough-maker extraordinaire. She showed a little of this talent in a previous pasta class - so we knew she had it in her.
I've been wanting to try empanadas for so long! These did not disappoint in any way! I loved the filling - it was rich and juicy - so delicious. The empanadas were everything I had hoped for and they're so easy - I can make them myself (maybe just not with homemade dough). Everybody kept going back for more empanadas - two was definitely not enough. By the end of the night - GONEZO!
Orgullosa.com) so we're always talking about Mexican food - and it just makes me hungry!! One of my coworkers joined us for the class so we had to have a traditional dessert and flan was it. This was light, creamy and delicious. It's a little temperamental - but with Chef Rachel there - we did just fine.
While I'm not doing work with The Glendalia any more - I do love the business. They offer cooking classes as well as having a really cute boutique hotel. If you want to do a private class like this one - it's really simple - just talk to Rachel and work with her. Typical budget is $50-60/person but I wanted to keep this a bit less for my guests and they were really flexible with my requests. I highly recommend them for private classes - it's a lot of fun!
1 tablespoon extra virgin olive oil
1 pound ground beef
1 pound chorizo (casing removed)
1 cup finely chopped onion
4 cloves finely chopped garlic
1 poblano pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package store bought pie crust or your favorite homemade pie crust
Preheat oven to 375 degrees.
In a medium skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, poblano pepper, cumin, salt and pepper. Cook for 5-7 minutes, stirring constantly so the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3-4 minutes. Set aside and let the filling cool.
Roll out the pie crust dough and cut out rounds using a 3" cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough, making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick pan and bake until golden brown, about 15 minutes.