Kris Rudolph

 

 

 

 

 

 

 

 

 

On August 10 at 7:55 pm, we will be able to watch not only the largest moon but also the moon that will be at the closest point to the earth in 2014 rising out of the Sea of Cortez in Los Cabos.  Because the moon shines opposite the sun at full moon, you will see the moon beaming all night from dusk to dawn.  This extra-close full moon is likely to usher in large tides along the ocean shorelines for the next several days.  The best place to watch it is on the beach facing east and I hope everyone can enjoy this magical display.

I am going off the Baja Beaten path for a moment to introduce you to Kris Rudolph from San Miguel de Allende in the State of Guanajuato.   I had a lovely visit to San Miguel with my dear friend, Nettie, a couple of years ago and there you will find cobblestone streets, every kind of restaurant, bountiful outdoor markets, art galleries, jewelry, museums, music and more. I wanted to take part in the culinary scene so I took a cooking class with Kris Rudolph at her cooking school, La Cocina.    Kris has owned and operated El Buen Café since 1991.   She writes a Travel Newsletter entitled Delicious Expeditions and she arranges Cooking Trips to Europe and Mexico along with Writing Workshops in Guatamala.  I enjoy her Newsletters where she describes her latest adventure and she always inserts a good recipe from her travels.

This recipe is from one of Kris’ trips to Italy:

Caramelized Pear and Gorgonzola Crostini 

This is a simple yet delicious appetizer.

4 servings

Ingredients

• 1 tablespoon butter
• 2 pears, peeled and thinly sliced
• 1 tablespoon sugar
• 8-10 thin slices of French bread
• 1/4 pound Gorgonzola
• 1/4 cup chopped walnuts, toasted

Preparation

1.    Place butter in a medium frying pan over medium heat.  When melted, add pears and cook until soft, about 10 minutes. Add sugar and continue cooking for a few more minutes, or until caramelized.

2.  Slightly toast bread on both sides. Spread on Gorgonzola while still warm. Top with a spoonful of pears and a sprinkling of walnuts. Serve warm.

If you are interested in following Kris Rudolph, you can sign up for her Delicious Expeditions Newsletter.

Back to the Baja, I received a nice e-mail from Melissa Castaneda – the woman who was displaying/selling her jewelry at the Pedregal Farmers Market on Saturday.  She has invited me to attend her jewelry-making class.  I plan to take her class at the Atelier Naica Studio and I will take photos of my creation to share with everyone.

Finally, I will be posting my Shrimp Curry recipe on Thursday after several requests.

Buen Provecho, Akiba