WELCOME TO COOKING A-Z
Opened in December of 2015, Cooking A-Z is a teaching kitchen for foodies, novices or beginning cooks. The space is located right next door to Tumacookery in La Entrada de Tubac, Suite N101. GOOGLE MAP
Demonstrations cover a wide range of topics from A-Z.: gadget playtime, knife sharpening skills, appliance demos, food sampling and more! Hands-on classes are designed to be fun and informative at all skill levels. They are interactive participation sessions ending with a meal of the food prepared in the class.
To enroll, please click on the Classes / Sign Up Page which will allow you to see our schedule, conveniently enroll and pay online.
If you prefer to sign up by phone please call 520-398-9497, and we will be happy to help.
CONTACT INFO: Send an email through the contact page or call Tumacookery at 520-398-9497 for more information.
Your feedback is important to us, share your thoughts on the contact page.
By popular demand, here is the recipe for the fudge we served for Luminaria Nights 2016
One recipe makes a relatively small amount. I recommend doubling, at least. - Randy
GINGER FUDGE by Sherry Yard of Spago Beverly Hills
Ingredients
1 piece (2 inches) fresh ginger, peeled and very finely grated (or 2 oz of fresh ginger juice)
1/2 cup sweetened condensed milk
1/4 cup whole milk
6 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
1 stick (8 tablespoons) butter, softened
1/8 teaspoon salt
Directions
Line an 8" x 8" baking pan with aluminum foil, letting foil extend at 2 sides. Spray with cooking spray.
Wrap grated ginger in a dampened kitchen towel, then squeeze and twist towel firmly over a small bowl to yield scant 2 tablespoons juice.
In a medium saucepan over medium heat, combine sweetened condensed milk and whole milk. Bring to a boil, reduce heat and simmer until slightly thickened, about 3 minutes. Remove pan from heat, add chocolates and let stand 1 minute. Add butter, salt and ginger juice. Whisk until chocolate and butter melts and mixture is smooth. Pour into prepared pan. Let cool, then refrigerate until firm, about 4 hours or overnight.
To serve, lift fudge from pan using foil ends; place on a cutting board. Cut into 1-inch squares.
Read more: http://www.oprah.com/food/gingered-creamy-fudge#ixzz4PxBAOLtW
Opened in December of 2015, Cooking A-Z is a teaching kitchen for foodies, novices or beginning cooks. The space is located right next door to Tumacookery in La Entrada de Tubac, Suite N101. GOOGLE MAP
Demonstrations cover a wide range of topics from A-Z.: gadget playtime, knife sharpening skills, appliance demos, food sampling and more! Hands-on classes are designed to be fun and informative at all skill levels. They are interactive participation sessions ending with a meal of the food prepared in the class.
To enroll, please click on the Classes / Sign Up Page which will allow you to see our schedule, conveniently enroll and pay online.
If you prefer to sign up by phone please call 520-398-9497, and we will be happy to help.
CONTACT INFO: Send an email through the contact page or call Tumacookery at 520-398-9497 for more information.
Your feedback is important to us, share your thoughts on the contact page.
By popular demand, here is the recipe for the fudge we served for Luminaria Nights 2016
One recipe makes a relatively small amount. I recommend doubling, at least. - Randy
GINGER FUDGE by Sherry Yard of Spago Beverly Hills
Ingredients
1 piece (2 inches) fresh ginger, peeled and very finely grated (or 2 oz of fresh ginger juice)
1/2 cup sweetened condensed milk
1/4 cup whole milk
6 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
1 stick (8 tablespoons) butter, softened
1/8 teaspoon salt
Directions
Line an 8" x 8" baking pan with aluminum foil, letting foil extend at 2 sides. Spray with cooking spray.
Wrap grated ginger in a dampened kitchen towel, then squeeze and twist towel firmly over a small bowl to yield scant 2 tablespoons juice.
In a medium saucepan over medium heat, combine sweetened condensed milk and whole milk. Bring to a boil, reduce heat and simmer until slightly thickened, about 3 minutes. Remove pan from heat, add chocolates and let stand 1 minute. Add butter, salt and ginger juice. Whisk until chocolate and butter melts and mixture is smooth. Pour into prepared pan. Let cool, then refrigerate until firm, about 4 hours or overnight.
To serve, lift fudge from pan using foil ends; place on a cutting board. Cut into 1-inch squares.
Read more: http://www.oprah.com/food/gingered-creamy-fudge#ixzz4PxBAOLtW
Chef Alan Zeman lights up the place with his signature dish:
Pork Tenderloin with a Prickly Pear Glaze
1/23/16
Pork Tenderloin with a Prickly Pear Glaze
1/23/16
COOKING A-Z · LA ENTRADA DE TUBAC · TUBAC, AZ · 520.398.9497