Questions from April 2008

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Thursday 24

From Fabian:

Hello RIck I just was wondering about a recent scholarship that was on the radio in chicago could you tell me a little more about it I only heard the ending please
Thank You

We just launched the Frontera Scholarship, our new program in conjunction with Kendall College, to send a Mexican-American student to culinary school. Part of the program is an internship here at our restaurants - and the chance to accompany the Frontera team on our annual trip to Mexico in July. This is the first year of the program and we are all excited!

To qualify, you must be a recent graduate or current senior in the Chicago Public Schools. Recipients must also be of first or second generation Mexican origin. All the qualifications and requirements are spelled out in the application.

Sincerely,
Rick

From Cheryl:

I was preparing to make your "chocoflan" recipe and realized I did not have a 10 inch round/ 3 inch deep cake pan. Is it necessary? I have found one by Wilton and Chicago Metallic on line, any recommendations? I can't wait to try it. Thanks for your show. You, and your garden are an inspiration. Chicago is SO lucky to have you! Hope to see you at the Green City Market.

Cheryl Hinich

Hey, Green City Market starts on May 14! And our big 10th Anniversary Festival (even Mayor Daley is coming!) is on Saturday, May 17. The big program (including the all-local birthday cake for everyone--and cochinita pibil tacos from our crew!) starts at 9 am.

About that pan: yes, in fact, you need it to make the chocoflan. A regular 10-inch cake pan isn't deep enough to hold everything. We used the one from Wilton that you've already found.

Sincerely,
Rick

Wednesday 23

From Brett:

Hi Rick,

Just have to say that your food at Frontera is simply amazing! My question has me searching all over, and I thought it would be just as easy to ask you! I think it would be more exciting as well as keeping the mood to have music playing while cooking. On a recent episode (bacon is meat candy shirt) you had music playing, on an ipod. What was it that you were listening to? Recommendations?

Thank you,
Brett

This year I decided to share some of my playlists--because I, too, love great music when I'm cooking and having friends over. So if you run your cursor over "Television" in our web site, you'll be able to click on "Resources and Playlists." That's where you'll find some of my favorite mixes.

Sincerely,
Rick

Monday 21

From Joe:

Rick,

First off, I love your restaurant, cookbooks, and program. When cooking Mexican in my own kitchen I often ask myself "What would Rick do?" Now to the reason for my inquiry - I must know, where did you get your "Bacon is Meat Candy" shirt you rectnly wore on One Plate at a Time?

Okay. That shirt--one of my prize posessions. I mean, isn't it true? I once met a staunch vegetarian that ate bacon because, as she put it, "bacon's a treat like candy, not like meat." The shirt came from CafePress.com ; type bacon into the search field, then scroll through the choices. Very good choices, I might add, for any bacon lover.

Sincerely,
Rick

Saturday 19

From Flat:

Hi Rick

Please tell me what 'Cajeta' means in English from your recipe 'Flan de Cafe'. I'm very interested to try this recipe. By the way, you've put on a great show for 2008! Thank you.

I am so glad you're enjoying the new shows! Cajeta is Mexico's version of dulce de leche, a caramel that is made by simmering milk and sugar (and sometimes cinnamon) for a long time until it has reduced to about a quarter of its volume and turned golden brown. Very different from our traditional caramel sauces that start with caramelized sugar. (you can make it or, as I did in the recipe you watched me prepare on the show, buy it in a squeeze bottle (available in Mexican and other well stocked groceries). Corona is a reliable brand; I like the cajeta made from goat milk or the one called ' quemada,' meaning that it is a darker caramel.

Sincerely,
Rick

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