Chile, Clove, and Cardamom

The culinary stars are aligning for a spectacular collaboration of two James Beard Award winners, one coming from Minneapolis, for two unforgettable gastronomic experiences.

Flying Aprons Tucson is teaming up with Tucson Foodie to cook, taste, and celebrate these legends – Beth Dooley and Gary Paul Nabhan – on October 29 at Tohono Chul, and the next day, a cooking class with recipes from their soon-to-be released cookbook, Chile, Clove, and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines.

Beth has covered the local food scene in the Northern Heartland for 30 years. She writes for the Taste section of the Minneapolis-St. Paul Star Tribune and appears regularly on KARE 11 (NBC) television and Minnesota Public Radio. Her profound expertise in Indigenous and perennial foods brings to the table a wealth of knowledge about sustainable food practices. Her previous accolades include, The Sioux Chef’s Indigenous Kitchen, winner of the 2018 James Beard Award for Best American Cookbook, and her passion for regenerative agriculture shines through in her work.

Now retired from the University of Arizona, Gary Nabhan, Ph.D., was the W.K. Kellogg Chair in Southwest Borderlands Food and Water Security, and is a world-renowned ethnobiologist, agroecologist, conservation biologist, cultural geographer, and innovator in the local food and heirloom seed saving movements. He’s author or editor of 26 books translated into six languages, a number of which have won awards, including a 2024 James Beard Award for Agave Spirits: The Past, Present and Future of Mezcals, he co-authored with pioneering Philadelphia restaurateur David Suro Piñera.

Bringing to light the unique ingredients thriving in the challenging environments of the world’s deserts, the book features an array of exotic and lesser-known ingredients as intriguing as they are flavorful. Among these are robust chiles varying from mild to fiery, each imparting a distinct heat and depth to dishes; dates, a staple in desert cuisine, known for their natural sweetness and rich nutritional profile; and prickly pear cactus, whose fruit and pads are a versatile addition to sweet and savory recipes.

Delving into the use of aromatic herbs like za’atar and sumac, which are not only flavorful but also resilient to arid conditions, they also introduce us to the tangy and refreshing flavor of barberries, a common Middle Eastern ingredient.

They also explore grains like millet and sorghum, which are well-suited for cultivation in dry climates and add a hearty texture to meals. Pine nuts and chia seeds are celebrated for their healthy fats and use to enhance the texture and nutritional value of various recipes.

Beth and Gary meticulously curated these ingredients to showcase the diversity and adaptability of desert plants, providing insights into how these ingredients can be incorporated into everyday cooking, offering a new palette of flavors for us adventurous home cooks.

Their collaboration is a dialogue between two passionate food advocates, each bringing their unique perspectives to form a shared vision calling us to explore the rich tapestry of flavors from some of the harshest landscapes on Earth, and a reminder of the power of food to connect us to our environment and to each other.

Don’t miss out on the fun!

Classes
Just 2 seats remain for November’s Behind the Butcher Counter: Autumn Delights: Mastering Turkey Porchetta and Pumpkin Pie Soufflés with Chef Brett Sippy. Boursin mashed potatoes, where creamy meets earthy in a dish that’s both comforting and chic, and sautéed Swiss chard, adding a touch of elegance to your plate, with its vibrant colors and delicate flavors round out the menu.

We travel to Elgin on November 14 for Vineyard Ventures: An Exclusive Tasting Journey with Flying Leap Vineyards & Distillery’s Mark Beres and Chef Brett Sippy’s Culinary Delights. Deluxe transportation to and from Flying Leap included. You’ll start with a welcome martini cocktail, charcuterie, a guided tour, and enjoy six tastings while savoring Chef Brett’s menu: An Arizona-influenced chicken version of the classic French picnic sandwich, Pan Bagnet (Bathed Bread); a butter lettuce salad featuring gouda cheese, spiced pecans, and dried fruits; and from Italy’s Piedmont region, a sweet finish with Baci di Dama (Lady’s Kisses) hazelnut cookies.

Cheers to a private night of fun, flavor, and festive spirits on December 2 for Seasonal Sips: Crafting Festive Wine Cocktails at The Hoppy Vine with owner Hector Martinez. You’ll mix a Festive Fizz Fusion, shake things up with Fig & Thistle, and stir your way to perfection with the classic and elegant Sherry Cherub.

Leave the shopping, dough making, and cleanup to us with Confectionary Wonders: A Holiday Cookie Baking Odyssey in the works in December. You’ll work in teams of two to bake 12-14 different kinds of cookies and everyone will take home at least one dozen of each; plenty to eat and enjoy, as well as share as gifts. Stay tuned for the details.

Holiday Tea at The Carriage House, will take place on December 8, 1:00 p.m. – 3:30 p.m. in the charming ambiance of downtown’s historic carriage house, and will blend the charm of Tucson’s past with contemporary flavors from Charro Steak & Del Rey’s Executive Chef/Partner and culinary director for the Flores family of restaurants, Gary Hickey. His menu includes five finger sandwiches; scones with clotted cream, lemon curd, and strawberry jam; and a variety of sweets; and, of course, tea, and live entertainment, too! Stay tuned for the details.

Just 2 seats left for the December 12 Decadent Delights: Mastering Beef and Chicken Wellington. You’ll also make the ultimate side dish, Hasselback potatoes, sliced just right to fan out into crispy, soft layers, seasoned to perfection; Brussels sprouts elevated with the rich, smoky notes of bacon cream, transforming this humble vegetable into a yummy delight. And for dessert, indulge in a toffee pudding cake as delightful to look at as it is to eat, with a warm, gooey center and a luscious toffee glaze.

Wishing you joy in the kitchen,
Michele

Spiced Clove and Cardamom Chicken
Yield: 4 servings

Note: This recipe isn’t from Chile, Clove, and Cardamom.

4 boneless, skinless chicken breasts
2 teaspoons ground cardamom
1 teaspoon ground cloves
1 tablespoon olive oil
1 cup coconut milk
1 white onion, finely chopped
2 garlic cloves, minced
1 teaspoon grated ginger
Kosher salt to taste
Freshly ground black pepper to taste
Fresh cilantro or mint for garnish

1. Season chicken breasts with salt, pepper, cardamom, and cloves.
2. In a large skillet, heat olive oil over medium heat and cook onion until translucent.
3. Add the garlic and ginger, and sauté for another minute.
4. Increase heat to medium-high and add chicken to the skillet. Brown on both sides.
5. Pour in the coconut milk, bring mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, or until chicken is cooked through.
6. Garnish with cilantro or mint.

Photo credit: Big Hill Books