A couple of months ago a sweet Mexican woman shared her time and skills with some friends and I and prepared these with us so we could learn the *real* way of making tamales. I felt so honoured as these are one of my favourite foods and I see this tradition being passed down to the kids as they continue to grow. I love traditional heirloom recipes!

Tamal Filling:

Chile California (15 approx. dried)
Chile Mulato (3 dried- optional, for heat)
Whole Cumin seeds 2 tsp.
2 Tbs. Sesame Seeds
10 Peeled Almonds
4 Cloves of Garlic
8 Peppercorn
4 Whole Allspice
6 Bay Leaves
8 Cloves
2 tomatoes blanched
1/2 of Small Onion
4 Cooked Chicken Breasts (or that same amount of chicken mixed)
Salt to taste

Masa (or dough):

4 Cups of Maseca brand Masa for Tamales
4Cups of Lukewarm Water or broth
2 teaspoons backing powder
2 teaspoons of salt
1+1/2 Cups of Lard or vegetable shortening
(Note: I prefer olive oil as a substitute, or bacon grease if I have it- use same quantity as listed)

To wrap tamales you will need Corn Husks too, which you should be able to purchase at your local market.

Directions:

Heat all chilies over a burner in a pan, just until warm. Remove from heat and split open with a sharp knife, cut out veins and seeds. Like so:

Place back in pan with water in order to soften, stand by and rotate peppers so as to immerse them all as much as possible. Do this for around 30 minutes or until soft.

Place soft peppers, and the rest of the ingredients except for the chicken, in a food processor and run until very smooth and even paste is formed. IF you don't have a food processor you can use a blender and then you'll need to strain it as follows so that the pulp stays behind in the strainer. I would argue that this is VERY OPTIONAL, however that is how the lady showed us because she said that the pulp will give you a stomach ache ;)

Shred your cooked chicken and add it to the pan with the pepper pure, mix and heat thoroughly.

While this simmers,soak your corn husks in warm water and prepare your masa. Mix all masa ingredients together (I use my KitchenAid)  until combined and spongy in texture.

When you are done with the masa prep and the filling it is time to wrap your tamales! I use my hands and spread the masa on the upper center and spread out to about 1 inch to sides and 2 inches to the bottom (some corn husks are smaller than others- try to buy the biggest ones) then put one heaping tablespoon of the pepper/chicken filling in the center. Wrap buy first folding in the sides to the center and then folding the bottom up and to the center as well.

You don't have to tie them unless you are an over achiever!! If you want to do that just grab one of the castaway smallish husks and rip it with the grain into little strips, then tie.

Place your little bundles in a steamer and  cover with a wet cloth. Steam for about an hour- you will need to add water on a regular basis as without its lid it evaporates quickly and smoked tamales are no good at all. I know.

Any questions??

After all that, I have to admit the last several times I have cheated and bought some pulled BBQ chicken from our local market and added some salt and seasoning to buy myself some time. Don't be intimidated, find a solution that works for you!

These are typically made for Noche Buena, or as you may recognize it Christmas Eve served with Spanish Rice.We have done this as a tradition in our home for the last 3 years now- and LOVE it.

Do you have a traditional family recipe that you look forward to for a specific holiday? Do share.

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I will include sauce recipes and other tips as I continue to get better at writing the recipes down as I make them, so far I do have a fave though which includes some of my home canned summer tomatoes and cubed mozzarella cheese-terrific. I will need to check on quantities though as I am a handful here and a pinch there type of cook.

Here I leave you with the following recipe, it is the basic pasta recipe by which I have made all different types of noodles and dishes so far- it has yet to let me down. I include it here so that you see just how simple homemade pasta is, so that you will try it and love it as much as we do.

Basic Homemade Pasta Recipe:

3 Eggs (the fresher the better)
3 Cups of Bread Flour
Water (as needed)

Put the 3 eggs and 3 cups of flour into the mixer or into your bowl. Stir until combined, add water slowly and continue to mix. Knead by hand after mixing until uniform. The consistency of the dough should be firm, elastic and smooth. Work the dough in your hands for at least 5 minutes after desired consistency is reached to result in a perfect dough. Store dough wrapped in plastic wrap in fridge for 60 minutes to rest and cool. Remove dough and roll out flat. Use your pasta maker to roll dough through, on largest setting, then double and roll through on same (largest) setting. Turn nob to desired thickness, liberally flour flattened dough and run though pasta machine. Run through your noodle attachment being sure to coat dough with enough flour beforehand. Your noodles are formed! Lay them out or hang them to dry for at least 30 minutes. This drying time will make tender pasta noodles, while avoiding the sogginess.

These will only need to boil for less than half the time than the store bought dried pasta you may be used to. Bring a large pot of water to boil, add generous amount of salt (this is the only salt in your noodles) I generally add 2 Tablespoons or so. Gently place your pasta in the boiling water. Boil for approximately 4 minutes, or to taste.

Stew up your favourite sauce, or just add salt, butter and pepper for a great snack to hold you until the rest of the fam gathers for dinner.

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We all have our obsessions in life, right now mine is running but sometimes it is cooking, or candy or chicken farming. I can't imagine what it would be like to have an obsession, or I guess a passion which lasted for over 20 years- or after reading My Life in France I guess I can. This book part autobiography, part biography by Julia Child with Alex Prud'homme is a story of love at first sight, and the choice to keep on loving no matter what adversity that love would bring. Julia fell in love with France, and food and with her sweetheart, Paul Child. Not only did she love food, she loved other people to love it too and so she wrote a number of cookbooks targeted at the American cook on her favourite subject-French cuisine. These books filled her life, consumed her thoughts, took her time more than many of us would have given for a dream. But after reading this book and getting to know Julia the way I do now, I don't know what would have been able to anchor her energy if she hadn't had it focused on these cookbook projects and then later on, the TV shows. Her determination is nothing but astonishing.

Julia Child's over-the-top expressions and larger-than-possible gestures bloom through the pages of this book and made me laugh over and over and over. I have seen her cooking show, and I watched Meryl Streep's impersonation of this eccentric gentle giant,none of which  have left me doubtful of Child's well deserved claim to fame, however My Life in France is what made me fall completely in love with her. I love her clown-like and completely lovable qualities. I am not obsessed, as I would consider one certain Julie Powell type level of obsession-still I am in awe and admiration of Julia Child (and Paul for that matter) for so many reasons beyond entertainment's sake. Mostly that they just didn't quit, they loved, loved strong, loved fast and hard and when adversity struck they loved harder and held each other tighter. My life in France is not just the story of Julia Child, as Julia would only be half of what she was without Paul Child.

My Life in France is an extremely gallant  attempt to narrate and contain the larger than life story of Julia Child. I do believe as much as that woman can be contained, and although I caught her stretching off the pages towards me, this book does the job spectacularly. If you enjoyed the film Julie & Julia, or if you like cooking or would like to be inspired to reach a goal and conquer a dream- snap this read up!!! I wholeheartedly recommend this book!! (It earns my top of the top award of Stellar Five Chicken Book)

Paul and Julia were keen on sending out lovely valentines like this every year. Too cute!

Bon appétit!

ISBN:9780307277695

Author: Julia Child and Alex Prud'homme

Publisher: Anchor Books

Author: Julia Child with Alex Prud'homme

Author: Child, Julia

Author:Prud'homme, Alex

Subject: History, Cooking, Personal Memoirs

Cookery, french

Copyright: 2007

Publication Date: October 2007

Pages:352Did you read this?? What did you think? Would you consider yourself a cooking fanatic?

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I have two of those type of cookbooks to offer to you my reader. Hachette has offered me three sets of these two cookbooks for a giveaway. Yes that's right! Each of three winners will get BOTH cookbooks, both. That is a good thing because after looking though mine I have no idea which I would have told you to choose over the other, although chocolate does always win out over actual meals for me- so that would probably be my choice.

These are the books:

How to Roast a Lamb: Greek Classic Cooking By Michael Psilakis, Barbara Kafka

Chocolate: A Love Story: 65 Chocolate Dessert Recipes from Max Brenner's Private Collection By Max Brenner, Yonatan Factor

Throughout the next couple of weeks I will highlight each of these books by cooking a scrumptious recipe of my choice to share with you! I know you are drooling already, so here is how to enter to the giveaway for one set of your own books.

Two ways to enter the giveaway:

• Comment on this post telling me what your all time favourite cookbook is, and why. (for one entry)
  

• Tweet about the giveaway with a link back to this post. (for one entry)
  

(leave a separate comment here telling me you tweeted)

Sorry, open only to US and Canadian residents, and no P.O boxes please. All entries must be in by the 29th of November the winner will be chosen 30th of November. Check back then to see if you got lucky!!

EDIT: WINNERS :)

Janine
Wendy
lena

Thank you to all the entrants!!!! Stay posted, I know there will be more goodies for me to offer you.

I am a Powell’s affiliate and I do receive a percentage of the sales of any book you buy using my links. Thank you!

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