Saturday, September 11, 2010
Friday, September 10, 2010
Lemon Zest
Dinner at my very good friend Josephine's house and I didn't know what to bring. I definitely didn't want to be boring and bring the usual wine or store bought pastries, so I figured I would be bold and make something. As usual, Betty Crocker came to my rescue when I couldn't figure out what to make. I wanted something that would be both pleasing to the palette but light enough for a casual Thursday night supper.
Lemon creme bars were the perfect option because not only are they simple to make, they are also delicious. The best part about this recipe is that the main ingredient is a symbol of the Mediterranean and Josephine is Sicilian, brilliant!
Recipe in hand, I hopped in my car and headed down the block to the grocery store. Yeah, the Green is Sexy girls (http://www.greenissexy.org/),would have some real issues with my wasteful use of fuel. In my defense it was brisk out and I was excited to get started and I didn't want to waste time walking. Now that I think about it though, I could have put on my Nike's and ran there; next time, I promise.
History
Okay so where does my main ingredient come from? The Mediterranean, as I originally thought? Nope, although, the lemon is a symbol of the Mediterranean warmth and sun, scientists believe that lemons have Asian (India and China)roots. That is where it was found growing wild. Lemons have been grown for more than 2,500 years. Arab traders brought lemons to the Middle East and Africa sometime after 100 C.E. (Common Era or Anno Domini (A.D.)). Lemons were introduced to southern Italy around 200 C.E. and was being farmed in Egypt a few centuries later.
The lemon wasn't always used for lemonade and Corona beer, in China and India it was used as an antiseptic and anti-inflammatory. Muslims considered the lemon sacred and used it as an antidote against poisons. Egyptians used lemons to embalm their mummies and Greeks used lemons as decoration and to scent linens. Lemons were introduced to Spain by the Arabs in the 11th Century, in 1150 Crusaders returning from Palestine brought lemons to the rest of Europe.
Like tomatoes (we will come back to this), lemons were largely ornamental, until they were brought to the Americas. In 1493, Columbus brought lemon seeds to Hispaniola (Haiti and the Dominican Republic). From there Spanish conquistadores spread the lemon fruit throughout the New World. By the 1800s it was grown in Florida, where people began to use it for cooking and flavoring.
What's in a name?
The word "lemon" first came into existence around 1350-1400, from the middle English word limon. This is an old French word derived from the Italian limone. Limone dates back to the Arabic laymum or limuni derived from the Persian word limun.
Recipe
Lemon Creme Bars
1/2 cup cold butter
1 pouch (1lb 1.5 0z) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel (I like lemon so I grated approximately 2 lemons right over the mixture)
1/4 cup lemon juice(2 medium lemons should do it)
Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows (makes 25 bars). Store covered in refrigerator.
I cut my bars into bite-size squares and served them in mini paper cups. Overall, this recipe was a hit, my parent's(Guiney pigs) found them sinfully delicious and Josephine and her family enjoyed them as well.
Happy baking,
Cin
http://www.limmi.it/content/view/78/156/lang,en/
http://www.thenibble.com/reviews/main/fruits/lemon-types.asp
http://www.bettycrocker.com/recipes/lemon-creme-bars/1435b0e7-210f-47f1-9be9-b9c7a0ca3d83?p=1
Lemon creme bars were the perfect option because not only are they simple to make, they are also delicious. The best part about this recipe is that the main ingredient is a symbol of the Mediterranean and Josephine is Sicilian, brilliant!
Recipe in hand, I hopped in my car and headed down the block to the grocery store. Yeah, the Green is Sexy girls (http://www.greenissexy.org/),would have some real issues with my wasteful use of fuel. In my defense it was brisk out and I was excited to get started and I didn't want to waste time walking. Now that I think about it though, I could have put on my Nike's and ran there; next time, I promise.
History
 |
| http://silviahartmann.com/background-tile/14a-fruit-background-tile2.ph |
The lemon wasn't always used for lemonade and Corona beer, in China and India it was used as an antiseptic and anti-inflammatory. Muslims considered the lemon sacred and used it as an antidote against poisons. Egyptians used lemons to embalm their mummies and Greeks used lemons as decoration and to scent linens. Lemons were introduced to Spain by the Arabs in the 11th Century, in 1150 Crusaders returning from Palestine brought lemons to the rest of Europe.
 |
| http://silviahartmann.com/background-tile/14a-fruit-background-tile2.php |
What's in a name?
The word "lemon" first came into existence around 1350-1400, from the middle English word limon. This is an old French word derived from the Italian limone. Limone dates back to the Arabic laymum or limuni derived from the Persian word limun.
Recipe
Lemon Creme Bars
1/2 cup cold butter
1 pouch (1lb 1.5 0z) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel (I like lemon so I grated approximately 2 lemons right over the mixture)
1/4 cup lemon juice(2 medium lemons should do it)
Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows (makes 25 bars). Store covered in refrigerator.
Happy baking,
Cin
http://www.limmi.it/content/view/78/156/lang,en/
http://www.thenibble.com/reviews/main/fruits/lemon-types.asp
http://www.bettycrocker.com/recipes/lemon-creme-bars/1435b0e7-210f-47f1-9be9-b9c7a0ca3d83?p=1
Thursday, September 9, 2010
Mangos!
As I sit here eating a mango for dessert I am reminded of far off places. The jewel like color and the luscious flavor transport me to another time and place. You see, the first time I tasted a mango, I was living in Guatemala (Central America), as a small child. I remember eating it sweet while sitting outside in the courtyard of our house, watching the iguanas and the geckos that I called my friends, play. I also remember eating mangos when they were tart, served with roasted pumpkin seeds that had been ground down by the inditos (Indigenous people) and sprinkled on the mango like salt. They sold this salty treat out of carts and they served it in small plastic bags (the sandwich kind). This was a treat that I savored while walking around Guatemala City with my wonderful grandmother. She is no longer with me, but whenever I eat a mango, I remember her and the magical times that we shared while enjoying amazing street food.
Origins
So what is a mango and where did this delightful fruit come from? Mangos grow on tall trees called mangifera indica. These trees originated in the tropics of India and Malaysia where they have been grown for over 4,000 years.
Types
For most people, the word mango summons up a picture of ripe, juicy orange-yellow fruits, small and large. Mangos are sweet and succulent with a large oval pit. To eat a mango, you must cut the flesh from the pit. I usually peel first then cut away the flesh (tutorial on how to cut into a mango http://www.freshmangoes.com/aboutmangos/index.html).
Mangos can also be eaten green. Green mangos have a crisper texture than ripe mangos and is an ingredient in savory dishes like salsa and chutney.
Mango isn't just a fruit that you eat, you can also drink it. Mazza is a popular juice company that makes mango juice boxes that are very popular in India. These small disposable containers are stocked alongside the cola and other soft drinks.
Recipe
Mango Juice
2 large ripe mangos, peeled, pitted and sliced
2 tablespoons of sugar
2 cups of water (use soda water for an added kick)
Put mango into a blender or food processor with sugar and water. Blend or process to a smooth liquid puree. Serve cold with ice (makes about 4 cups).
Recipe
Simple Mango Salsa
1 ripe mango, peeled, pitted and cubed (makes about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 jalapeño chile, minced (if you like it hot like I do include the seeds and the ribs)
1 small cucumber, peeled and diced (makes about 1 cup)
3 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
Salt and pepper for taste
Combine all of the ingredients in a bowl. Season with salt and pepper.
Recipe
Mango Chutney
8 mangos peeled, pitted and diced (if you're in a hurry or don't have fresh mangos on hand frozen is good as well. Use two bags of frozen mangos and let them thaw and then chop into smaller pieces to use. This saves a lot of time)
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
2 tablespoons minced ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice (you can also use orange juice if you don't have pineapple)
4 ounces cider vinegar
1/2 cup brown sugar (less if you don't like it sweet, my mother leaves the sugar out altogether)
1 1/2 tablespoons curry powder (I used red curry powder because I like it hot but if you're not into that use mild yellow curry powder. My mother isn't a fan of curry so when she makes it she leaves the curry out altogether)
Salt and ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts (if you don't like nuts these can be omitted)
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast it to flavor the oil. Add the onions and let soften. Add the ginger and bell pepper and saute for approximately 1 to 2 minutes. Add the mango and cook for 1 more minute.
In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a slight simmer and reduce for about 30 minutes, stirring intermittently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath.
I serve this chutney over rice, salmon, chicken and pork. My friend ,Allison recently had a couple of us over for a barbeque and she served the chutney over turkey burgers, it was delicious. This recipe makes a lot so freeze the rest of it in two quart size baggies. Now if your not into making your own chutney you can always buy some at your local market.
Mangos are a delicious and healthy snack that has many uses. A few years ago on a trip to Puerto Vallarta, Mexico, I went on a tour of a tequila factory. I visited La Cofradia distillery in Tequila, Jalisco, Mexico and discovered that tall mango trees were used in the aging process for tequila.
I hope that this post finds you healthy and hungry, happy cooking.
Thank you for reading,
Cin
http://www.bijlmakers.com/fruits/mango.htm
http://www.freshmangoes.com/aboutmangos/index.html
http://simplyrecipes.com/recipes/mango_salsa/
http://www.foodnetwork.com/recipes/alton-brown/mango-chutney-recipe/index.html
Origins
So what is a mango and where did this delightful fruit come from? Mangos grow on tall trees called mangifera indica. These trees originated in the tropics of India and Malaysia where they have been grown for over 4,000 years.
Types
For most people, the word mango summons up a picture of ripe, juicy orange-yellow fruits, small and large. Mangos are sweet and succulent with a large oval pit. To eat a mango, you must cut the flesh from the pit. I usually peel first then cut away the flesh (tutorial on how to cut into a mango http://www.freshmangoes.com/aboutmangos/index.html).
Mangos can also be eaten green. Green mangos have a crisper texture than ripe mangos and is an ingredient in savory dishes like salsa and chutney.
Mango isn't just a fruit that you eat, you can also drink it. Mazza is a popular juice company that makes mango juice boxes that are very popular in India. These small disposable containers are stocked alongside the cola and other soft drinks.
Mango Juice
2 large ripe mangos, peeled, pitted and sliced
2 tablespoons of sugar
2 cups of water (use soda water for an added kick)
Put mango into a blender or food processor with sugar and water. Blend or process to a smooth liquid puree. Serve cold with ice (makes about 4 cups).
Recipe
Simple Mango Salsa
1 ripe mango, peeled, pitted and cubed (makes about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 jalapeño chile, minced (if you like it hot like I do include the seeds and the ribs)
1 small cucumber, peeled and diced (makes about 1 cup)
3 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
Salt and pepper for taste
Combine all of the ingredients in a bowl. Season with salt and pepper.
Recipe
Mango Chutney
8 mangos peeled, pitted and diced (if you're in a hurry or don't have fresh mangos on hand frozen is good as well. Use two bags of frozen mangos and let them thaw and then chop into smaller pieces to use. This saves a lot of time)
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
2 tablespoons minced ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice (you can also use orange juice if you don't have pineapple)
4 ounces cider vinegar
1/2 cup brown sugar (less if you don't like it sweet, my mother leaves the sugar out altogether)
1 1/2 tablespoons curry powder (I used red curry powder because I like it hot but if you're not into that use mild yellow curry powder. My mother isn't a fan of curry so when she makes it she leaves the curry out altogether)
Salt and ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts (if you don't like nuts these can be omitted)
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast it to flavor the oil. Add the onions and let soften. Add the ginger and bell pepper and saute for approximately 1 to 2 minutes. Add the mango and cook for 1 more minute.
In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a slight simmer and reduce for about 30 minutes, stirring intermittently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath.
Mangos are a delicious and healthy snack that has many uses. A few years ago on a trip to Puerto Vallarta, Mexico, I went on a tour of a tequila factory. I visited La Cofradia distillery in Tequila, Jalisco, Mexico and discovered that tall mango trees were used in the aging process for tequila.
Thank you for reading,
Cin
http://www.bijlmakers.com/fruits/mango.htm
http://www.freshmangoes.com/aboutmangos/index.html
http://simplyrecipes.com/recipes/mango_salsa/
http://www.foodnetwork.com/recipes/alton-brown/mango-chutney-recipe/index.html
Wednesday, September 8, 2010
Peninsular Sangría
History
So on my quest for self improvement I was reading up on some of the history that I will be teaching to students as a Social Studies teacher. One of the things I was brushing up on was the colonial caste system of the Spanish Americas. The caste system consisted of five main groups the lowest being the Native Americans or indios and the highest being Peninsulars. Peninsulars were Spanish-born Spaniards or mainland Spaniards living in the New World. The word "peninsular" refers to the Iberian Peninsula where Spain is located.
So what does this have to do with sangría? Well sangría is a popular beverage all around the world. In NYC it's not uncommon to spend a night out drinking sangría while spending time with friends and I wanted to know why. How did sangría become such a popular drink that everyone seems to know and love?
For those of you that don't know, the name sangría is derived from the word sangre which in Spanish means blood. This is because sangría is traditionally made with red wine, which gives it a blood red color, thus the name. Sangría is a very sweet wine punch. It is the perfect drink for a warm afternoon since it is cooling and refreshing. Actually it is the perfect accompaniment to paella, another famous tradition od Spain (we will come back to this). I looked for the origins of this drink but sadly, they have been lost through time. However , even though its ancestry is lost it is no doubt Spain's most popular drink.
From it s roots in Spain, sangría has become a trendy party drink around the world. It first became popular in the 1800s, when fruit punch was served at debutant balls or bal masqué (masquerade balls), the perfect drink for a night of dancing and socializing among hundreds. Peninsulars must have brought this famous tradition to the New World when they hosted balls and the like.
Types
The original sangría was made with red wine, fruit juices, brandy and fresh fruit and soda water. Today there are many different versions of the recipe. There is a strong sangría recipe, spice, party, citrus, peach and orange, cranberry and strawberry, the list goes on. My favorite is the white wine version, it is a lighter option in this heat.
http://www.spain-recipes.com/sangriarecipe.html
Recipe
Peninsular Sangría
4 cups light bodied red wine (dry)
3/4 cup brandy
1/2 cup sugar
1 large orange (use the juice)
1 large lemon (use the juice)
1 large orange (sliced thin crosswise)
1 large lemon (sliced thin crosswise)
2 peaches, peeled, pitted and cut into chunks
2 cups club soda
Combine all the ingredients except for the fruit and club soda in a large punch bowl or serving pitcher, mixing well until sugar is dissolved. Chill well. Just before serving, mix in the fruit and club soda. Pour into cups with ice cubes (makes about 6 cups).
This is a simple and easy drink to make that requires very little preparation. Just remember that it needs to be served cold so if you are having people over try and prepare it a few hours before they arrive. also don't be afraid to be creative, add what you like to the drink. My sister added red grapes to our pitcher of sangría when I wasn't looking and it tasted fabulous. My friend Frank, added lychee fruit to his recipe while others have added fresh mint. Also, be aware, this beverage is more alcoholic than its mild taste suggests.
Thanx for reading,
Cin
So on my quest for self improvement I was reading up on some of the history that I will be teaching to students as a Social Studies teacher. One of the things I was brushing up on was the colonial caste system of the Spanish Americas. The caste system consisted of five main groups the lowest being the Native Americans or indios and the highest being Peninsulars. Peninsulars were Spanish-born Spaniards or mainland Spaniards living in the New World. The word "peninsular" refers to the Iberian Peninsula where Spain is located.
So what does this have to do with sangría? Well sangría is a popular beverage all around the world. In NYC it's not uncommon to spend a night out drinking sangría while spending time with friends and I wanted to know why. How did sangría become such a popular drink that everyone seems to know and love?
For those of you that don't know, the name sangría is derived from the word sangre which in Spanish means blood. This is because sangría is traditionally made with red wine, which gives it a blood red color, thus the name. Sangría is a very sweet wine punch. It is the perfect drink for a warm afternoon since it is cooling and refreshing. Actually it is the perfect accompaniment to paella, another famous tradition od Spain (we will come back to this). I looked for the origins of this drink but sadly, they have been lost through time. However , even though its ancestry is lost it is no doubt Spain's most popular drink.
From it s roots in Spain, sangría has become a trendy party drink around the world. It first became popular in the 1800s, when fruit punch was served at debutant balls or bal masqué (masquerade balls), the perfect drink for a night of dancing and socializing among hundreds. Peninsulars must have brought this famous tradition to the New World when they hosted balls and the like.
Types
The original sangría was made with red wine, fruit juices, brandy and fresh fruit and soda water. Today there are many different versions of the recipe. There is a strong sangría recipe, spice, party, citrus, peach and orange, cranberry and strawberry, the list goes on. My favorite is the white wine version, it is a lighter option in this heat.
http://www.spain-recipes.com/sangriarecipe.html
Recipe
Peninsular Sangría
4 cups light bodied red wine (dry)
3/4 cup brandy
1/2 cup sugar
1 large orange (use the juice)
1 large lemon (use the juice)
1 large orange (sliced thin crosswise)
1 large lemon (sliced thin crosswise)
2 peaches, peeled, pitted and cut into chunks
2 cups club soda
Combine all the ingredients except for the fruit and club soda in a large punch bowl or serving pitcher, mixing well until sugar is dissolved. Chill well. Just before serving, mix in the fruit and club soda. Pour into cups with ice cubes (makes about 6 cups).
Thanx for reading,
Cin
Tuesday, September 7, 2010
Reconstruction Bread Pudding
History
I was reading about the Reconstruction Era (1865), after the American Civil War and started to wonder about what people ate back then. Bread pudding came to mind because people were so poor after the war that they could not afford to throw anything away, even stale bread. I did some research and discovered that bread pudding is a dish that dates back centuries. For most of human history, most people all over the world could not afford to waste food, so numerous uses for stale bread were invented. In the Middle Ages, hard bread was used as a plate called a trencher. In addition to this, bread pudding and stuffing, also made use of old bread. Ancient versions of bread pudding include Om Ali, an Egyptian dessert made from bread, milk, raisins and almonds; Eish es Serny, a Middle Eastern dish made from bread, sugar, honey syrup, rosewater (we will come back to this) and almonds.
Today, bread pudding is still made, but its current reincarnations have a tendency to be more lavish than their humble predecessors. Modern bread puddings often utilize fresh, gourmet breads, such as brioche and French bread and include expensive ingredients, such as bourbon and pecans. They are also served with a variety of sauces.
Types
Bread puddings may be sweet or savory and they can be served hot or cold. Some of them can be very simple while others are quite complex. Bread pudding's straightforwardness lends itself to a number of different preparations, and countless variations on this recipe exist.
Recipe
Sauce
1 cup granulated sugar (can be sweet so depending on your sweet tooth use a half a cup)
1/2 cup butter, melted
1 egg beaten
2 teaspoons vanilla extract
1/4 cup brandy (whiskey if that is what you have)
Mix sugar, butter, egg and vanilla in saucepan over medium heat. Stir until sugar is melted. Add brandy, stirring well. Pour over bread pudding. Serve warm or cold (I like it cold).
Tune in next time for SANGRIA!
Thanx for reading,
Cin
I was reading about the Reconstruction Era (1865), after the American Civil War and started to wonder about what people ate back then. Bread pudding came to mind because people were so poor after the war that they could not afford to throw anything away, even stale bread. I did some research and discovered that bread pudding is a dish that dates back centuries. For most of human history, most people all over the world could not afford to waste food, so numerous uses for stale bread were invented. In the Middle Ages, hard bread was used as a plate called a trencher. In addition to this, bread pudding and stuffing, also made use of old bread. Ancient versions of bread pudding include Om Ali, an Egyptian dessert made from bread, milk, raisins and almonds; Eish es Serny, a Middle Eastern dish made from bread, sugar, honey syrup, rosewater (we will come back to this) and almonds.
Today, bread pudding is still made, but its current reincarnations have a tendency to be more lavish than their humble predecessors. Modern bread puddings often utilize fresh, gourmet breads, such as brioche and French bread and include expensive ingredients, such as bourbon and pecans. They are also served with a variety of sauces.
Types
Bread puddings may be sweet or savory and they can be served hot or cold. Some of them can be very simple while others are quite complex. Bread pudding's straightforwardness lends itself to a number of different preparations, and countless variations on this recipe exist.
Recipe
Reconstruction Bread Pudding
4 cups of bread cubed (I used French bread)
2 eggs beaten
2 cups of milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter (unsalted)
1 1/2 cup raisins (optional, or you can add pecans, walnuts etc. be creative)
Mix all ingredients in a bowel and once done transfer to a prepared baking dish. Place in 350F oven. Bake 45 minutes or until center is firm to the touch.
1 cup granulated sugar (can be sweet so depending on your sweet tooth use a half a cup)
1/2 cup butter, melted
1 egg beaten
2 teaspoons vanilla extract
1/4 cup brandy (whiskey if that is what you have)
Mix sugar, butter, egg and vanilla in saucepan over medium heat. Stir until sugar is melted. Add brandy, stirring well. Pour over bread pudding. Serve warm or cold (I like it cold).
So this recipe is simple and easy. Reconstruction Era cooks would have used it, most likely minus the sauce. When I decided to make this dessert I didn't have to make any special trips to the store, everything was in my pantry or fridge. (note to self must buy more butter, brandy and whiskey for future baking endeavors). Today there are crazy versions of this dessert from the whipped cream bonanza at your local diner to southern delights made with bourbon sauce (Kentucky Bourbon whiskey y'all) or rum sauce, I even found a recipe that uses Crispy Cream donuts!
Tune in next time for SANGRIA!
Thanx for reading,
Cin
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