Weaving, New Mexico dishes ahead on show

Information on a new weaving technique done on fusible stabilizers and some traditional dishes of New Mexico will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and at noon on Thursday.

Eric Drexler is going to demonstrate a weaving technique done on top of a fusible stabilizer. This project can be used on wearables or on other creative items. He lives in Port Charlotte, Florida.

Cookbook author, chef and teacher John Vollertsen (known as Chef Johnny Vee) is going to demonstrate three recipes from the much beloved and traditional dishes of New Mexico. He’s from Santa Fe and this remains one of his most popular classes.

Information on rotary cutting skills and cooking with beans as part of a gluten-free diet will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday.

Debbie Caffrey will show how to fine tune your rotary cutting skills as she discusses safety and ergonomics of rotary cutting. Accuracy and efficiency are also rotary cutting basics. She’s from Albuquerque.

Carol Fenster, cookbook author, says that beans are an inexpensive, yet very important part of a healthy gluten-free diet. She’ll share her tips for success when preparing beans and using them in baking. Fenster is from Centennial, Colorado.

Sopaipillas

• 2 cups all-purpose flour

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 2 tsp. lard, vegetable shortening, or butter

• 1 1/2 tsp. active dry yeast (optional)

• 1/4 cup warm water (110°F, 45°C)

• about 1/2 cup milk at room temperature

• vegetable oil for deep-frying

Combine the flour, baking powder, and salt in a medium-size bowl, and cut in the shortening until the mixture resembles coarse cornmeal. Dissolve the yeast in the warm water in a small bowl and add cooled milk, stirring well. Add some of the milk to the dry ingredients and work into the dough. Add more liquid gradually until the dough is firm and springy and holds its shape. Knead dough thoroughly, about five minutes, until smooth, firm, and elastic. Invert a bowl over dough and let rest for 10 minutes or until dough is softened. Heat three to four inches of oil in a deep-fat fryer until it reaches 375°F (350° at high altitude). Work with one-half of the dough at a time, keeping the balance well covered with the bowl. Roll a section to 1/8 inch thickness, then cut into triangles or 2 1/2 inch squares; do not reroll any of the dough. Fry sopaipillas a few at a time, they should puff up and become hollow soon after they are immersed in the oil. If they don’t puff up, keep holding them under the surface of the oil with tongs or spoon until they do puff. Drain on paper towels. Makes about 24 small puffs.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at: [email protected]