Michele Schulze's grandfather, grandmother, mother and aunt

What’s your food heritage?

Tuesday evening, Chef Kyle Nottingham, his mom Celina and nana Connie taught a class sharing and making three treasured family recipes passed down through their familia – Arroz Con Pasas, Champurro and Bizcochuelos.

Their family roots run deep in Southern Arizona, dating to the 1700s in the area we know today as Tubac.

It got me thinking, what’s my food heritage? And I ask you, “What’s your food heritage?”

Discussing this with my Aunt Gene, the youngest in the photo with my grandparents and my late mom, Muriel, and who lives in New Jersey, reminded me of the Milchreis my nana used to make, and my grandpa loved. We laughed as she remembered she wasn’t a big fan, “too gloppy” for her taste she said, but she always happily ate the peach half nana would put on top.

Turns out we share a common dish with Chef Kyle’s, just with different roots, and I bet you do, too.

Upcoming classes include delicious recipes to add to your food heritage. On Nov. 12, Tucson’s reigning Iron Chef Wendy Gauthier will give you three fantastic dishes using what’ll be left after Thanksgiving dinner. No boring turkey sandwiches allowed! While we’re calling it Thanksgiving Encore, Chef Wendy rises to the culinary curveball challenge so it’s really Thanksgiving 2.0.

Holiday Feasting: Butternut Squash Chiles Rellenos en Nogada is on the menu Nov. 14 when Chef Devon Sanner shares his latest incredible flavor profile creation. Apples and raisins are paired with the butternut squash and topped with a walnut cream sauce.

I’d love to hear about your food heritage. Feel free to send me a note!

Wishing you joy in the kitchen,

Milchreis – German sweet rice
1 cup short grain white rice
⅔ cup granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
½ cup raisins
2 cups water
2 ½ cups whole milk
3 tablespoons unsalted butter
Peach halves, fresh or if canned, drained so no syrup remains

In a large saucepan, melt 1 tablespoon butter, add rice and briefly toast.
Add water and cook over medium low heat until most of water has been absorbed, stirring frequently.
Add milk, sugar, salt, raisins and butter. Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes, or until soft and mixture becomes thick. Stir often. If mixture becomes too thick, add a small amount of milk and heat through.
Stir in vanilla extract.
Serve either warm or cold. Top each serving with peach half and sprinkle of cinnamon, if desired.

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