Tucson Lifestyle Home and Garden October 2016 : Page 40

cooking with class Wilder Times in the Kitchen T Chef Janos Wilder now hosts cooking classes and happenings in his new event space, The Carriage House. PHoTograPHy by Thomas Veneklasen This past February, Janos Wilder — longtime Tucson culinary icon and James Beard award-winning chef — opened the Carriage House, a cooking school and event venue. After years of looking, Wilder found the perfect site, right behind his restaurant DOWNTOWN Kitchen + Cocktails. This project is the culmination of a dream of Wilder’s to integrate culinary education, catering and special events under one roof. The 1917 brick building was in need of some renovation so it could function as an event space and cooking school, and on Sundays as the dining room for Dim Sum and Then Some Sunday Brunch. Both demonstration and hands-on cook-ing classes are offered at the Carriage House throughout the year. For schedules, event booking, reservations for Dim Sum and Then Some brunch, and catering info, visit www. carriagehousetucson.com Source: ChollaBuds:Tohono O’odham Community Action,www.tocaonline.org; San Xavier Co-op Farm, www.sanxaviercoop. org/ RECIPES El Presidio Pan-Fried Chicken 1 1/4 lbs. boneless, skinless chicken breasts 1 egg white 1 anaheim chile, peeled, seeded and diced 1 cup cheddar cheese, grated 1 tomato, diced 1/2 bunch scallions, finely diced 1 Tbsp. fresh garlic, finely chopped 1/2 cup fresh cilantro, coarsely chopped 1/3 cup heavy cream salt and pepper to taste 40 T ucson Lifestyle HOME & GARDEN / october 2016 TucsonLifestyle.com

Cooking With Class: Wilder Times In The Kitchen

Chef Janos Wilder now hosts cooking classes and happenings in his new event space, The Carriage House.

This past February, Janos Wilder — longtime Tucson culinary icon and James Beard awardwinning chef — opened the Carriage House, a cooking school and event venue. After years of looking, Wilder found the perfect site, right behind his restaurant DOWNTOWN Kitchen + Cocktails. This project is the culmination of a dream of Wilder’s to integrate culinary education, catering and special events under one roof. The 1917 brick building was in need of some renovation so it could function as an event space and cooking school, and on Sundays as the dining room for Dim Sum and Then Some Sunday Brunch.

Both demonstration and hands-on cooking classes are offered at the Carriage House throughout the year. For schedules, event booking, reservations for Dim Sum and Then Some brunch, and catering info, visit www.carriagehousetucson.com

Source: ChollaBuds:Tohono O’odham Community Action,www.tocaonline.org; San Xavier Co-op Farm, www.sanxaviercoop.org/

RECIPES

El Presidio Pan-Fried Chicken

1 1/4 lbs. boneless, skinless chicken breasts

1 egg white

1 Anaheim chile, peeled, seeded and diced

1 cup cheddar cheese, grated

1 tomato, diced

1/2 bunch scallions, finely diced

1 Tbsp. fresh garlic, finely chopped

1/2 cup fresh cilantro, coarsely chopped

1/3 cup heavy cream

Salt and pepper to taste

Breading:

3 cups all-purpose flour

1 cup milk

4 cups coarse bread crumbs

Vegetable oil for frying

Pre-heat oven to 350 degrees.

Cut chicken breasts into chunks and quickly process in a food processor along with egg white. Do not purée — chicken should be fairly coarse. Fold in chile, cheese, tomato, scallions, garlic, cilantro and cream. Season with salt and pepper.

Shape mixture into five patties about 3/4 inch thick weighing 6 1/2 oz. Set out individual containers of flour, milk and bread crumbs. Dust with flour, dip in milk and coat with bread crumbs. Handle carefully so that patties maintain their shape.

Heat 1/4 inch of oil in a sauté pan. Add patties and fry until golden brown, turning once. Finish in oven, about 7 minutes.

Serves 5

Oaxacan Bread Pudding

2 cups milk

1/8 lb. butter

1/4 cup amaretto or mezcal

1/4 cup water

1/4 cup golden raisins

1/4 cup dried cranberries

2 whole eggs

3/4 cup brown sugar

Pinch nutmeg

Pinch cinnamon

1 tsp. vanilla

1/8 tsp. salt

1/4 loaf ciabatta or challa bread

1 cup butternut squash, diced small and sautéed

1/2 cup slivered toasted almonds

Scald milk and lower heat. Add butter and allow to melt.
Combine in a small sauce pot the amaretto (or mezcal), water, golden raisins and dried cranberries. Bring to a simmer over low heat to rehydrate the fruit. Allow to cool slightly after fruit has plumped, set aside. Combine eggs, brown sugar, nutmeg, cinnamon, vanilla, and salt and whisk well. Temper the still warm milk and butter mixture into the eggs. Add the ciabatta, allow it to begin to absorb. Add the prepared butternut squash, sliced almonds, and rehydrated fruit. Place in a bread pan and bake at 325 degrees, about 45 minutes until firm to the touch and moist on the inside.

Serves 8

Tepary Bean Salad

8 oz. cholla buds (fresh or reconstituted)

8 oz. fresh green beans, blanched and bias cut

6 oz. cooked tepary beans

2 oz. amaranth shoots

4 oz. goat cheese

2 oz. toasted pumpkin seeds (pepitas)

4 oz. orange slices

Salt and pepper to taste

Gently mix the cholla buds, green beans and tepary beans together and season with salt and pepper. Gently toss the salad in jalapeño orange vinaigrette (see recipe below). Garnish with the pumpkin seeds, goat cheese, amaranth shoots and orange slices.

Serves 4 to 8

Jalapeño Orange Vinaigrette

1 jalapeño, seeded and chopped

3 oz. scallions, chopped

1/2 bunch cilantro, chopped

2 oz. orange juice concentrate

1/2 tsp. fresh garlic, crushed

6 oz. olive oil

Salt and pepper to taste

Combine jalapeño, scallions, garlic, cilantro and orange juice concentrate and purée. With the motor running, add the olive oil in a slow, steady stream. Adjust seasoning with salt and pepper.

Makes 1 cup

Read the full article at http://www.mydigitalpublication.com/article/Cooking+With+Class%3A+Wilder+Times+In+The+Kitchen/2601453/339881/article.html.

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