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Thursday 20 April 2017

Cheers and thank you!

Dear Friends,

Thank you for your support of The Kitchen Door Culinary Classes. As of Summer 2017 we will be wrapping up our business and discontinuing our classes both publicly and privately in order to prepare for some new adventures! After five wonderful years of getting to know so many incredible people we will certainly miss the fun of learning, cooking and eating together. The natural sense of community that has formed at each class over the years has been a wonderful tribute to the power of food and the shared meal experience. We hope you will keep cooking and find new inspirations in the future. Our future here is looking bright as we navigate the exciting waters of three kiddos eight and under, some special needs and a whole lot of crazy fun!

As we will no longer be offering Public or Private classes, we want to acknowledge that there are some folks who have yet to utilise their Gift Certificates. For this reason we will be planning on running two follow up classes later this Summer and Fall. If you have an unused Gift Certificate (or gave one as a gift) please reply to this email with the following information:

  • Provide your name
  • Relevant email address
  • Gift Certificate number
  • Particular theme of interest (first and second choice) - Here is the link to the list
Also, feel free to forward this email on to anyone you may know that might be in this situation. We hope to get everyone out to a class!

Please don't hesitate to send any questions you may have. We want to thank you from the bottom or our hearts for your patronage and enthusiasm for cooking and we wish you many happy meals ahead!

Sincerely, Katie Franks and Crew

PS - Don't worry, I won't be done posting recipes or sharing our adventures ;)

Thursday 5 January 2017

Recipe of the Day - Corn Tortillas and Pico de Gallo Salsa

We are having good friends for dinner tonight and we are eating tacos... As it happens, I have a wee bit of extra time today, so I am making fresh corn taco shells (aka tortillas de harina). These traditional South American flat breads are the perfect vehicle for your favourite taco fillings and sauces as they stay pliable and are strong enough to hold all the goods. They also happen to blow any store bough tortilla right out of the water. Keep in mind that they take a bit of practice so be kind to yourself as you get the hang of making them and don't worry about having a tortilla press because you can use a small saucepan and get the same great results. If you have never made fresh salsa then this classic is where you should start... 

Pico de Gallo This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Makes about 2 1/2 Cups


1/2 medium white onion, diced
2 cups diced tomatoes
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeño (optional)
Kosher salt (be generous)


1. Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well.

2. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.

Tortillas de Harina Corn Tortillas 
The unleavened bread of Mexican cuisine, corn tortillas are made from masa, a type of corn flour. Freshly made corn tortillas are delicious. But in case you don't have time for the press and grill routine, here are some tips on how to rejuvenate store-bought tortillas.


Keep tortillas in the refrigerator until ready to use. Reheat them by wrapping stacks of up to 8 pieces in tin foil. Then, place wrapped tortillas in an oven set at 350F for about 15 minutes.

If you're crunched for time, just wrap six to eight tortilla rounds in a dish towel and microwave for 30 seconds until soft, pliable, and ready to be filled.


2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
1/2 teaspoon kosher salt
Vegetable oil (for brushing)


1. Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.

2. Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.

3. Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.