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Tag Archive | "Central Market San Antonio"

Time to Feast on Hatch, N.M.’s Famous Chiles


The 19th annual Hatch Green Chile Fest is underway at Central Market now through Aug. 19.

That’s a generous amount of time to pick up on these flavorful green chiles from New Mexico — and also check out products that Central Market is producing using the chiles in products from the expected (salsas, roast whole chiles) to the unexpected (brownies, cupcakes and baguettes.)

We picked up our first bag of fresh chiles for roasting Wednesday and the huge piles of these handsome green treasures wafted their fragrance throughout the entrance to the produce section.

The prices are right — 68 cents a pound for the fresh chiles, and you have a choice of mild or hot. We got some of both to mix it up into a homemade green chile sauce that has just enough burn.

green chile baguette croppedWhat do you do with a green chile baguette? We sliced ours, made a little roasted green chile mayonnaise and then piled on sliced tomato, avocado, sliced chicken and jack cheese. Or, you might pick up some of the market’s green chile sausages, grill them, then tuck them into a crisped baguette.

I grew up in Southern Arizona and also like the norteño style of chile relleno, which is filled with cheese, rolled in cracker crumbs and fried, rather than dipped in egg batter and deep-fried. But, guess what? Both versions are good — instead of the usual poblano chile, try the Hatch (also called Anaheim chile) version of the local style of chile relleno and a good picadillo filling.

Here’s the link to Central Market’s main festival page where you get the lowdown on roasting, links to recipes and more. Below are suggestions and links to recipes as well.

Suggestions:

• Roll up a few strips of roasted and peeled green chiles into an omelet with your favorite cheese. Then pour some more green chile salsa over the top.

• Make your own green chile enchilada sauce.

• If you love a great Pork Green Chile stew, here’s our time-tested recipe! It’s great to eat out of a bowl with some flour tortillas, or wrapped up in that tortilla and eaten as a burrito.

• Check out Central Market’s recipe for Hatch Green Chile Pie

• Chef Janos Wilder, of Tucson, Ariz., created this rich Green Chile Crab Casserole. Here’s his recipe.

You can roast your own, or pick them up already roasted during August chile fests around town.

You can roast your own, or pick them up already roasted during August chile fests around town.

 

 

 

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Put on Your Aprons: Cooking Classes in SA


Chef Steven McHugh at Cured

Chef Steven McHugh at Cured

Kiddie Corner at Cured with Chef Steve McHugh

Chef Steve McHugh of Cured will be offering cooking classes for kids ages 7 to 12 at the Pearl Farmers Market on Saturday, July 26 at 9 a.m.

Children will shop the market for seasonal produce and learn how to safely prepare each ingredient and create dishes they can easily reproduce at home.

The class will last for 30 minutes and cost $15 per child. All proceeds will be benefit Share Our Strength’s No Kid Hungry campaign to end childhood hunger.

To reserve your spot please call 210.314.3929.

Summer in Tuscany at Sur La Table

Rustic yet refined, Tuscan cooking is famous for using simple ingredients and preparations to create delicious, authentic flavors. Our instructor will teach you the techniques behind these satisfying recipes as well as a few tips to make their preparation a breeze.

Great cooking isn’t about recipes—it’s about techniques. In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors. Class time is 3:30-5:30 p.m., July 27. The cost is $69. Reserve you place by phone (18 years old and older) at 800-243-0852.  Sur La Table is at the Shops at La Cantera, 15900 La Cantera Parkway.

In this class you will:

  • Learn fundamental skills for a lifetime of great cooking
  • Work side-by-side with other students to prepare each dish
  • Interact with classmates and the instructor for a rich learning experience
  • Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
  • Held in our professional teaching kitchens, each class is led by an experienced chef instructor
  • Hands-on classes are limited to 16 participants
  • Students receive a 10 percent discount coupon to use the week after the class

Cooking at Central Market: Stone Fruits

Join Sustenio chef David Gilbert at Quarry Farmers & Ranchers Market for a tour of the offerings at hand Sunday (July 15) and then brunch.

Hannah Smith, CM Cooking School Instructor, will demonstrate three healthy recipes that are also a delicious way to use these summer fruits. The class is for students ages 18 and older. The cost is $25. These recipes will be demonstrated:

  •  Summer Stone Fruit Gazpacho;
  •  Brandied Peach &  Pork Kebabs;
  •  Burrata Stone Fruit Salad; and
  •  Roast Plums with Almond Crunch, Basil Syrup & Cream.

 

Class is 12-1 p.m. Aug. 1. To reserve a place call 210-368-8617. Or follow this link.

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Ask a Foodie: Why Does Bread Dough Need to ‘Rest’?


 

dough1

 

Today’s ‘Ask a Foodie’ is  by baker Steve Wegner. Wegner is a chef-instructor at the Central Market Cooking School who has worked professionally as a pastry chef and baker for the last 13 years.  Although he loves cooking of all kinds, baking is his true passion.

Q. I see this direction in baking recipes, like pie dough, and almost always a bread or pizza dough. I am wondering if you can tell me why dough needs to rest? — S.T.

Steve Wegner teaches at Central Market Cooking School.

Steve Wegner teaches at Central Market Cooking School.

A. Dear S.T.  Bread recipes may call for “resting” the dough at two different times.  In each case the rests are for different reasons.

We’ve all heard of gluten.  When water is added to flour certain proteins in the flour become hydrated and start to realign themselves.  As they do a stronger, more elastic network of gluten strands is formed.  The newly formed gluten gives bread its texture and allows it to hold its shape as it bakes.

Dough is rested after mixing but before kneading to give the proteins more time to rearrange and sets the dough up to form more gluten more quickly.  With that head start, the kneading step is shorter and easier.  This is especially true for doughs mixed and kneaded by machine because over-kneading can rob bread of flavor and color

Once the dough is ready to shape into its final form, short resting periods may be necessary.   As the dough is handled the gluten network is reactivated and may contract, causing the dough to shrink back to a smaller size.  Working as quickly and gently as possible helps prevent this, but if the dough does start to shrink back when rolled or shaped, just cover it and walk away for a few minutes.  The gluten will relax and become more elastic again and you’ll be able to shape the dough the way you want.

Here are two bread recipes from SavorSA files

Kalamata Olive and Parmesan Bread, rich in olive flavor.

Kalamata Olive Parmesan Bread

 

Kalamata Olive Parmesan Bread

No-Knead Bread: A Crusty Loaf

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