My grandson, Lucas, has a great interest in cooking. Since he was a small boy, we have been taking cooking classes together. When Covid closed everything down, I missed three things terribly, my grandchildren, taking them to the movies, and taking cooking classes together.
I went on a hunt to find some in-person cooking classes and found this very cool place in Philadelphia called Hudson Table. They do all kind of cooking classes there and the kitchen is beautifully arranged, filled with sunshine and a delightful place to take a class.
So we went there on a Saturday morning recently and took a class called Morning in Mexico. Lucas and I both felt very shy at first but the chef and the assistants couldn’t have been nicer and were soon joking around with us. We were shown to a prep table and partnered with the most darling young couple.
The way the class worked was you worked as a group to prepare the food and then sat down and dined on the food your group had prepared. Lucas went right to work and we learned a lot about knife skills and different flavors and ways to prepare ingredients we don’t use everyday such as plantains.
It just lifted this old grandmother’s heart to watch with pride as Lucas confidently prepared this delicious brunch. I am going to share the main course recipe with you and in future blogs will share some of the other recipes.
Yucatan Style Huevos Rancheros
4 Chicken Eggs
1 tablespoon Butter
1 Ripe Plantain, Sliced
1 Avocado, Diced
3 oz Queso Fresco, Grated
4 Crispy Corn Tortillas
2 tablespoon Cilantro Leaves 1 cup Refried Beans
4 Ripe Plum Tomatoes, diced 1⁄2 Medium Onion, diced
4 Garlic Cloves
2 tablespoons of EVO
1 lime, juice and zest
1 tablespoon of paprika
Preheat oven to 425°F
Make the salsa: In a bowl combine the onion and tomato with garlic, jalapeno, olive oil and season with salt and pepper.
Place ingredients on sheet tray and bake until tomatoes break down, around 30 minutes. Some char and dark coloring is fine. Remove from oven and allow product to cool slightly.
Once cooled, place product in food processor with lime zest, juice and paprika. Puree until smooth and season to taste – set aside.
Heat a few tablespoons of oil in a nonstick pan. When hot, add the sliced plantains and cook until soft and brown, about 10 minutes. Season with salt and pepper. Remove from pan and set aside.
Wipe out the same pan and add butter, allow to melt. Cook eggs separately until desired temperature and season with salt and pepper.
Spread beans onto corn tortilla. Place eggs on top of tortilla and beans and garnish with cilantro, queso, plantains. and salsa.
This was one delicious and fun way to spend some time with someone you love.
Talk soon, ❤️💕 Bernadette
35 responses to “morning in mexico – cooking with lucas”
[…] morning in mexico – cooking with lucas […]
You are the very best! Thanks so much.
Very interesting! Plantains on eggs. Hmmm. Love the recipe. And, I love that you do this together, and now you can continue your cooking classes. That’s wonderful!
It was so good and so much fun.
Lovely Bernadette, Lucas looks intriguing and a bright kid.
Thanks for sharing
Thank you so much. I am very proud of him.
A star chef in the making 🙂 That looks mouthwatering, Lucas.
Thanks Angie, I will make sure he sees your compliment.
And rightfully so you can be a very proud grandma 😉😍 and what a delicious recipe! The perfect way to start a day 😉I’ve never tried plantains even if are very popular here…I should try them someday 😉
Thank you so much.
How much fun! That looks like a fabulous cooking school kitchen, and how wonderful your grandson loves to cook! One of mine loves to cook too, he’s 9 and loves to help his dad grill and prep things. The recipe sounds wonderful, what a special time and memory you created!
That looks delicious and what fun to do with your grandson! I just mentioned cooking classes to my 30 something daughter and my son expressed interest in them. You are inspiring me further.
Fantastic! I was thinking about your books the other night and how much fun it would be to know when our species started cooking.
My next trilogy deals with Cro-Magnin man. I don’t think even then, we cooked, not with spices and broths anyway. Or herbal teas. Not sure though!
I haven’t attended any in-person classes in 1-1/2 years! Many vitural classes/demonstrations and participation where you can have five friends over and zoom for one price! Probably a good dozen or more…
Well, at least you know you will get a great meal. But, I miss the camaraderie of live.
There’s camaraderie cooking with 3 friends in your own kitchen while zooming and helping each other with the recipes – that’s definitely live! Lot safer too…
This looks absolutely delicious. I also like very much how you write the recipe, it really makes you want to cook 😋😉
Thank you very much for stopping by and for the extremely nice compliment.
You’re welcome 🙂
I love Mexican cuisine!
Bern, I love reading about your cooking adventures with Lucas and Maya. Getting them involved in cooking, developing a curiosity for different cuisines, and refining their palettes at a young age is a beautiful gift they will enjoy for the rest of their lives. You, my dear, are the ultimate Nonna! I look forward to future recipes and stories about the up and coming Laganella Chefs de cuisine.
Looks and sounds delicious. I love that you are cooking with your grandchildren. I used to do the same until they grew up into teens, although recently, when I was cooking at their home, my granddaughter came down to help. Old habits die hard, as they say.
It is difficult to capture a teenager’s interest. Fortunately, they become young adults.
How wonderful to cook with your grandson. The recipe looks so tasty! Thanks.
That is a good looking plate! Well done, Lucas! Well done, Bernadette!
So lovely that you guys managed to take this class together – good job finding an in-person class in this strange and unusual time we find ourselves.
Thanks Ju-Lyn. It was very hard to find an inperson class. I agree everything is topsy turvey these days. Wiahing you a week filled with smiles.
Bernadette, the post oozes with family love and flavours! How wonderful that you and Lucas share an interest and wow, the course sounds ideal for you both! He seems quite the professional chef and very proud of this tastiest looking dish! A wonderfully uplifting post and I’m saving this recipe! (I had to find out about plantains!)
Thank you Annika, I am very blessed with this grandson. He is so much fun. Wishing you a week filled with swmiles.
Lucas young handsome cook! Will make a good husband for some lucky lady!
He is a special child and I am blessed to have him as my grandson. Thanks for the compliment.
My son, Michael, is just like this Bernadette. We also cook together and it’s so much fun. I love this recipe.
Robbie, that’s fantastic. It is so much fun to cook together. If you ever want to send me a story and a recipe, I would be happy to do a guest post. If you are interested please email me at email@example.com