Since about a month or so ago I have been doing tons of cooking, and for me that means lots of experiments. Toward the beginning of august I was on a Mexican cuisine kick and got into making tamales and Pan Dulce. I had to order a gigantic steamer from a Mexican food supply website in order to make the tamales. I make about 60 savoury tamales (tofu with green salsa, tofu with mole, and black bean and vegetable.) Then I make about 90 sweet tamales (apple and raisin with Cinnamon, pear with Cinnamon, peach with Cinnamon, banana, and banana with chocolate.) They came out very good, and it was actually really easy to make them. I had actually helped to make them before one time with a Mexican friend when I was about twenty, but that was quite a while ago, so I used this really great website as a guide.
I decided to make the Pan Dulce (Mexican sweet bread) for a friend's birthday who is also from Southern California. We really had no idea what to get for him, and I figured that since he really likes Mexican cuisine this would be a unique and welcome gift. They came out really yummy, though I would like to work on my decorating.
For my birthday I got a ravioli maker and a pasta drying rack. I got the pasta machine last Christmas, and I have wanted the ravioli maker ever since then. The pasta drying rack is great, because usually when I make pasta I have to hang it on every clean free surface I can find, and it was quite a pain. Here I am making our first ravioli dinner. I made them with Spinach and Tofu cream cheese.