THURSDAY, AUGUST 13 I 11AM-11:30AM (PST)
What Mrs. Fisher Knows About Old Southern Cooking by Abby Fisher, 1881
Mexican Cook Book Devoted to American Homes by Josefina Velasquez de Leon, 1947
The Settlement Cookbook by Lizzie Black Kander, 1903
Zoom In And
Join The Fun
The WLN (Women’s Leadership Network) is excited to present our first virtual event….Inspiring Recipes That Empower Our Voices. Renowned culinary historian and chef Maite Gomez-Rejon has selected three cookbooks written by extraordinary women of their day and will tell the stories about how they overcame major obstacles to achieve their goals. Best of all, she will be demonstrating a delicious summer recipe from one of the cookbooks. Join us to learn a new recipe and connect with the history behind the food!
Maite Gomez-Rejón is the founder of ArtBites. She has dedicated her career to exploring the nexus of art and culinary history through lectures, cooking classes, and tastings presented in museums across the country and through videos on her YouTube channel – ArtBites: Cooking Art History.
She has been a guest on the Today Show, featured in Food & Wine, and interviewed on KCRW’s Good Food and NPR’s Splendid Table. She is also a contributor to Life & Thyme, Eaten Magazine, Gastro Obscura and other publications.
Before our event, try this…
Here’s a recipe from one of the cookbooks we’ll be featuring at the event. Try it out in advance and enjoy! You’ll learn more about the story behind this recipe when you join us. Don’t forget to invite your friends!
Chiles en Nogada
(Stuffed Poblano Peppers in a Walnut Sauce)
“This is one of the best examples of Puebla cooking. For a long time it has been customary to prepare the dish on August 28, St. Augustine’s Day. It should be made with fresh walnuts and with the green “poblano” chilis that are harvested in August (or bell peppers.)” – Recipe introduction from Mexican Cook Book Devoted to American Homes by Josefina Velasquez de Leon, 1947
For the peppers:
6 poblano peppers
2 tablespoons olive oil
½ yellow onion, diced
2 garlic cloves, chopped
½ pound ground beef
½ pound ground pork
one 8-ounce can tomato sauce
½ cup diced mixed dried fruit
½ cup toasted almonds, pine nuts or a combination of both
2 tablespoons chopped parsley
salt and pepper
For the walnut sauce:
5 ounces queso fresco (about 1 ½ cups)
½ cup walnuts
2 tablespoons sugar
1 cup milk
½ cup pomegranate seeds
How to Make
1. Roast the poblanos directly over a gas flame, in a dry skillet or under the broiler, turning often, until charred all over. Transfer the poblanos to a bowl and let cool for 5 minutes.
2. Rub the blackened skin off of the poblanos and make a slit in the side of each one, beginning ½ inch below the stem and ending ½ inch from the tip. Carefully dislodge the seed clusters at the base of the stems. Rinse off any stray seeds and bits of skin. Pat dry.
3. Preheat the oven to 375° F. In a large skillet, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until the onion is translucent, about 4 minutes. Add the ground beef and pork and cook, stirring, until no trace of pink remains; drain off the fat in the skillet. Stir the tomato sauce, dried fruit, nuts and parsley into the meat mixture and season to taste with salt and pepper. Stuff the poblanos with the meat filling and arrange them snugly in a baking dish. Cover and bake for about 5 minutes, until they are heated through.
4. In a blender, combine the queso fresco, walnuts, sugar, milk and pinch salt and puree until smooth.
5. Transfer the poblanos to plates. Pour the walnut sauce on top, garnish with the pomegranate seeds and serve.
Share your dish, experience and invite your friends for our Inspiriring day!