New year and a new series of virtual cooking classes coming at you thanks to Tucson Botanical Gardens. Right now only two classes announced, but more coming in the spring.
1/23 – 3 PM Central Time. Sonoran Codico and Galletitas de Naranja. There’s nothing more Sonoran than desert raised beef and a large bowl of soup, so why not focus the class on this Sonoran soup? Or is it a Spanish soup as it is also typically found in Madrid’s restaurants? Or wait, is it a Moroccan beef soup? We’ll trace the history and travels of this wonderful vegetable heavy meat soup and tie it in with a crumbly orange shortbread galletita, or cookie to you.
2/20 – 3 PM Central Time. Sweet & Savory Empanadas. There are few things more versatile than an empanada. Baked, fried, sweet and savory, there’s more combinations than can be counted. Learn to make a potato and machaca filled fried corn empanada, and a baked fig and cheese empanada, complete with delicately folded rope edge or repulgue.
Coming up in the Spring, not yet posted online:
March 11th, 3 pm: Recipe Writing Workshop.
Learn the art of composing a neat and functional recipe, and explore the importance of recording family history through recipes. These little bits of written gastronomy not only teach us how to make a dish, but give us historical and sociological context as well.
March 28th, 3 pm: Sonoran Capirotada for Easter.
Catholic or not, everyone can enjoy the delights of this dry fruit ladder bread pudding, typical of the Easter holiday. This cook along class (if you should choose) will cover every aspect of this layered dessert, but will skip the onions, cilantro and tomatoes sometimes seen in Sonoran capirotada.
April 11th, 3 pm. Calabacitas con queso y tortillas caseras.
Tender spring squash call for this delightful dish, pairing them with corn, chile Verde tatemado, queso fresco and warm soft tortillas de harina caseras to scoop everything up with. Get ready to enjoy a comforting meal after this cook along class (if you should choose).
May 16, 3 pm. Enchiladas Sonorenses.
While likely familiar with the typical rolled enchilada, the round corn patty type of enchilada has probably escaped your notice. This cook along class (if you should choose) will highlight the Sonoran enchilada, topping it with potatoes, chile colorado and a whole mass of thinly shaved lettuce.
Register through Tucson Botanical Garden. Come join me in the Zoom Cooking School!
Cucumbers and limes 