3 Recipes from Eva Longoria
Treat your guests or your family to a delicious meal with a Mexican twist with Hollywood star, Eva Longoria’s very own recipes.
As they simmer, the pears send enticing wafts of fruit and vanilla through the air, a fitting invitation to a supremely elegant dessert. I’ve also served these at Thanksgiving with the main course in place of traditional cranberry sauce. The tea bag adds undertones that complement or highlight the fruit in the simmering liquid-fruity or floral, depending on what you use. Choose a fruit tea that you like-I use tropical green tea or passion fruit.
I love learning new things every time I eat a dish or step into a kitchen or take a cooking class. I was thrilled to discover Maite Gomez-Rejón’s program in Los Angeles called ArtBites, which combines art history and the culinary arts in classes that begin with viewing a collection at a local museum and end in the kitchen. I took a class called “Dining in the Aztec Empire,” in which Maite taught us modern ways to use ingredients that would have been used in what is now central Mexico during the fourteenth through sixteenth centuries. I learned this recipe, which uses the ancient ingredients corn and squash, in that wonderful class.
This is a really fun dish to make and serve. It’s great for parties or to bring to potlucks and it’s convenient. You can assemble it completely and then freeze it (let it stand at room temperature for 1 hour before baking as directed below).
I like to make it in two round cake pans because it looks really pretty when you slice it. Use any saucy salsa that you like; don’t use pico de gallo, which is too chunky. Shredded Mexican cheese is a packaged combination of three to four cheeses, usually Cheddar, Monterey Jack, queso quesadilla, and asadero. It adds more complex flavor than a single cheese and melts really well. Of course, you can grate your own selection of cheeses, but I like the convenience of the pre-shredded and packaged version.