Earlier this month friends and I took another of Dan Delgado's cooking classes. We primarily focused on dishes with a slightly spicy, somewhat Mexican flavor but with a few interesting touches. Well, of course there were interesting touches--Dan taught the class.
We started working with purple potatoes. Aren't they lovely? The skins are so dark they almost look black but I absolutely love the way they look inside.
They lent themselves very nicely to potato chip stacks. Rather than deep frying them, we tossed them in a little oil and salt and arranged them prettily on a baking sheet. They were very crispy and potato chip-like without all the extra oil.
Dan also does this with mushrooms. He cooks them down very, very slowly until they're down to the essence of mushroom, then again freezes it in ice cube trays and he has little cubes of mushroom excellence at his fingertips. This is how restaurants manage to fix things so quickly (well, not all of them but some use these clever advance cooking techniques).
Unfortunately I got so busy at the last minute that I didn't get a single picture of the meat Dan made or the mushrooms he cooked to put on top of it. You'll just have to trust me when I tell you it was every bit as good as everything else he ever makes or shows us how to make.
If you live here in Cotacachi or the environs, Dan sends out info on the list to those who are signed up for it and he's available for cooking classes as well as the translation services he provides.