Summer tastes fresh and spicy at DOUGH

Dough is a market, bakery, eatery and cooking school in Asheville, N.C. While one absolutely can get something tasty for breakfast, lunch or dinner, Dough’s cooking classes offer a special opportunity to get a serving of learning as well. Rather than simply watch a chef show off his or her knife skills and nibble just enough to be left truly hungry, class participants at Dough get hands-on experience and enough food to take home to the family, which makes the cost of $55 to $60 quite reasonable. Classes, a perfect night out for friends or family members, are relaxed and appropriate for beginner to intermediate level cooks or those who want to learn more about a specific cuisine.  During a Classic Mexican Cuisine course, cooks tried their hands at making chicken tamales, tortilla soup, and salsa Mexicana with chef Matt Wyatt.

Courses in June will include grilling basics, a kid’s summer cooking camp, parent and child pizza workshop, handmade pasta, and French macaroons. A kid’s summer cooking camp also will be held in July, and a teen’s cooking bootcamp will be held in August. Dough is located at 372 Merrimon Avenue, Asheville, N.C., 28801. Learn more at doughasheville.com or call 828.575.3831.

Tortilla Soup Serves 4-6

• 5 large ripe tomatoes or one 28 oz can of whole tomatoes, drained
• 1 large white onion, chopped
• 2 cloves of garlic, chopped
• ½ tsp cumin seeds, ground
• ¼ cup canola oil
• 1 medium zucchini, thinly sliced and quartered
• 2 cups frozen yellow corn
• 6 cups chicken stock
• juice of one lime
• salt and pepper to taste
• ¼ cup fresh cilantro leaves
• ¼ cup crumbled queso fresco
• fried tortilla strips as garnish, if desired
• sliced avocado as garnish, if desired

Broil the tomatoes in the oven until there are some burned patches, turning them a couple of times (about 5 minutes). Place the cumin, onion, tomatoes and garlic in a blender. Blend to mix but leave some texture. Heat the canola oil in a pot; when it begins to pop, add the tomato mixture from the blender to the heated oil in one swift pour. It will sizzle. Do not stir, but first allow the tomato mixture to darken slightly and reduce some. Add the chicken stock and corn and stir. Bring to a boil and then simmer for about 10 minutes. Add the zucchini slices and cook for another two minutes. Add lime juice and salt and pepper to taste. Serve hot and garnish with cilantro, avocado, cheese, and tortilla strips. 

Salsa Mexicana

• 2 large tomatoes, chopped
• 3 tbsp green chilies, diced
• 2 tbsp onion, finely chopped
• 2 tbsp fresh cilantro leaves, chopped
• juice of ½ lemon or lime
• salt and pepper to taste

Combine the tomatoes, green chilies, onion, and cilantro in a bowl. Add lemon or lime juice. Season with salt and pepper to taste. Let stand 15 minutes before serving. Can be served chilled. Eat with corn chips.