Category: Food Ethnicity

Sexy Horchata With A Twist

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Horchata….I love to say say that word. For some reason its conjures up sexiness to me. Maybe because when I first heard of this, I was  young and it just seemed so exotic. Sexy people sipping a Horchata  in the beaming sun. Horchata is known as The Drink of The Gods.With images of sexiness and sunshine with some glamor,  I sought out to taste it. Unfortunately I tasted a bad version of it in D.C, and never really thought much of it again  for years after that. Funny how one bad experience can set you off.

Here’s a little back story. I love milk and milk doesn’t like me at all. Now Certain Someone can drink some milk. Sometimes I look at him and just crave a tall cold creamy glass, but we both know there will be dire consequences if that happens. So when budgets permit I like to buy myself some delicious Almond or Rice milks, but that can get really pricey. Then I became reacquainted with this drink, Horchata, and I’m onto a new thing! Nothing is more filling and thirst quenching then a tall ice cold glass of this drink ,originating form Spain, and arriving in various forms throughout the Latin America.The Mexican version of Horchata is made from pulverized long grain rice, water, cinnamon,sugar and lime zest. In Spain, where it originates, its called Horchata Chufa , and is made from Tiger Nuts or Chufas. Chufas can be traced all the way back to ancient Egypt and have many healthy properties.Similar in taste to an almond, its not surprising the Spaniards used almonds, and rice  when they brought the drink to the new world. Maybe I wasn’t to far off in equating sexiness and Horchatas. Both Chufa /Tiger Nuts and Almonds are all aphrodisiacs. Drink Up.

I came across a recipe from a well known cookbook author, who I won’t mention, and he seemed to miss an important and vital step, straining it. I was running low on Cinnamon sticks, so I decided to use the lone stick I had with  some Cardamon, not authentic, but why not? I also used whole almond that hadn’t been blanched. Since I was straining the mixture, I felt it wouldn’t matter in appearance.This drink is so good I would like to keep it always prepared in my refrigerator. It can also served as a base for alcoholic drinks mixed with rum. So before you go buy commercial Almond Milks or Rice Milks. Try this at home for a fraction of the cost, and far more tastier. I submit this  for a long overdue Meatless Mondays Post.

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Horchata With A Twist

  • 1  1/2 cups uncooked rice, preferably long grain
  • Zest of 1 lime ( keep zest in larger pieces to strain out)
  • 4 cups of cold water ( 2 for soaking  and 2 for blending)
  • 1 cinnamon stick
  • 5-7  Green Cardamon Pods, shelled
  • 1/2 cup cane sugar
  • 1 cup almonds ( blanched or un blanched)
  1. In a large bowl soak rice, Cinnamon sticks, cardamon seeds and lime zest. Cover and let rest for 24 hours in the refrigerator . Some methods pulverize rice first in blender ,as well, then soak. Either way a good straining will be needed after blending.
  2. Remove Cinnamon sticks and lime zest.
  3. Take a blender and in small batches , blend the  rice ,water , with the almonds ,as best you can until a white liquid forms.
  4. Once all blended and sugar and mix.
  5. Strain twice through a fine meshed sieve or through cheesecloth to extract the liquid from the remaining gritty residue.
  6. Using a funnel bottle liquid and store in the refrigerator. Horcahta will last a few weeks in the fridge.
  7. Serve in chilled glasses or with ice.

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Don’t forget you have until next week to win a set of Three Nordic Ware Bundt Pans for my Housewarming Party for Coco-Cooks.com.

Drunken Goat Tacos, A Winner, and A Move for Coco

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The other day Certain Someone was quick to remind me that I haven’t posted in a while. With summer, the holiday and intense, heat, who can honestly think about cooking? I have been eating a lot of cold salads, sandwiches, and takeout. I meant to post last weekend, but I decided to take the opportunity to fully relax. Some big changes are afoot here at Coco Cooks. I will be moving in few weeks to my own domain. After four years of blogging , its about time.I hope you guys come to visit  and stay awhile. I promise the digs will be more snazzy.I confess I know nothing about tech issues, and am fully entrusting myself to VinoLuci, whom seems to be the master of moves and design.

Before we get started on the recipe for Drunken Goat Tacos, I picked a winner finally for the book Substituting Ingredients. The winner is Saretta! Enjoy!

A few months ago while preparing for my Farmers Market Demo, I purchased some ground goat meat from Mint Creek Farms.Normally I see goat sold in pieces with bones, and I was attracted the pureness of the ground goat,without the bones.I decided to make a taco.If you haven’t tried goat yet, I don’t know what  you are waiting for. Get over your aversion and dig in. I promise you will be pleasantly surprised . Tacos were an easy and quick meal  with my acquisition. This recipe was just thrown together, so follow your own instinct.I call it Drunken Goat Tacos, because I simmered the meat in red wine.

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Drunken Goat Tacos

  • 1 lb ground goat meat
  • 1 -2 ears fresh raw corn on cob, scraped off the cob
  • 1 knob onion chopped (green and white parts)
  • 2 dried Chipolte peppers soaked in hot water and seeded
  • 1 tablespoon vegetable oil
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1/2 cup  dry red wine
  • salt and pepper to taste

Accompaniments:

Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese

  1. In a small bowl , soak the dried Chipoltes in boiling hot water for 15-20 minutes.

  2. In a heavy skillet, heat oil.
  3. Add corn kernels, chopped onion.
  4. Soften and brown on medium heat.
  5. Remove Chiplote’s from hot water, de seed, and chop.
  6. Save the reserved water.Add to the skillet.
  7. Add ground goat to skillet and brown on medium/high heat.Season with cumin, salt, pepper, garlic. Add a bit of the reserved water to aid the meat in cooking( a few tablespoons at a time). As liquid evaporates add more.
  8. Then add red wine and simmer until all liquid is absorbed/ The meat should be moist  but still crumbly.
  9. Serve with Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese.

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Cajeta with Black Strap Rum From a Chicago Point of View

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I love the diversity that is Chicago. Yet I have to admit, its still a segregated city in many aspects.
I find the only areas where you can be truly integrated are the more expensive areas, where money or education is the common denominator. Other than that, your ethnic origin separates you. I live on a street that cuts from the east by the lake and flows  all the way west. If you were to drive down it , you would see how the neighborhood shifts from shabby yet  solid and genteel high rises by the lake inhabited by a racially diverse mix of academics, lawyers,doctors, students, and the mainly bourgeois.My world. A little South off this main road is the home of our nations president, Barack Obama.Continue driving a a few blocks  later  there is an immediate shift. A busy mostly African American  thoroughfare of people ranging from people doing questionable activities, regular folks passing through on Public transit, and just people hanging out. Barber shops,   African Braid shops,liquor stores,cheap fast foods, and neighborhood lounges, I couldn’t even conceive of going into, but love to look into while driving by.This little section has another name, Tobacco Road which  is a paradox, because once this section of Bronzeville was alive and bursting with the greats of the African American music, and literary scene. Imagine these names hanging out and performing during the Great Migration of Blacks from the South,Nat King Cole, Lena Horne, Louis Armstrong, Billie Holiday, Sam Cooke, Dinah Washington, Miles Davis, James Brown, Redd Foxx, Richard Wright , Joe Louis,Bessie Coleman, and Gwendolyn Brooks.Off the main road  today , young and affluent  mostly African Americans are staging a neighborhood comeback.Keep driving then it shifts to a little pocket of blue collar  Caucasians who haven’t left the area and seems worlds apart from the whole  streets  dynamic.
Then the road  it shifts to a predominately Mexican  feel with Taquería,Fruterías ,Carnicerías,

Pasteleria and  Panaderia. In addition to the small shops there are

major super markets catering to the Latinos I want to visit and just explore, which I have been doing on occasion.It has been an education and eye opener . It was in one of these little shops I discovered Cajeta lollipops. Goat milk simmered down with sugar until it hardened to a lollipop .But Cajeta is often more recognized in a more sauce like  form. Spread on toast, , crepes,used as an ice cream topping, or eaten straight out the jar, its up to you to adapt it. I decided to mix my love of  Blackstrap rum with the slow cooked goat milk, vanilla  and sugar.

Cajeta with Buckwheat Crepes
Cajeta With Black Strap Rum
*this recipe requires frequent stirring and attention. It will take abut 3 hours to complete. I went ahead and did house work while checking on my Cajeta within 10 minute intervals to stir while it was on a lower heat.
1/2 gallon (2 Qts Goat Milk) Cows milk can be used as well.
2 teaspoons of vanilla paste ( Nielsen Massey or 1 vanilla bean)
2 cups sugar
1/2 teaspoon baking soda dissolved in 1 tablespoon water for this reason to prevent the milk proteins from coagulating  and aiding in the caramelizing, browning of the Cajeta.
4 tablespoons Black Strap Rum or dark rum
In a heavy stainless steel pot combine Sugar, goats milk, a seeded vanilla bean and pod, or paste.Whisk to combine. Simmer on a low heat until sugar is dissolved.Carefully add the baking soda water and the liquid will fizz up a bit. Continue to simmer on a low heat but with the simmering action visible. Stir frequently. Over time the mixture will start to deepen and brown ( 1 hour). After the first hour start to add the rum in intervals and continue to stir even more frequently. You may want to adjust heat to less or more.. The  mixture should be reduced by a third, eventually to by half or more. Towards the end of cooking it will be deep and golden and start to bubble and come to rolling aggressive boil  as it’s more sugar than liquid at this point.Don’t let let the Cajeta get to thick as it will thicken while cooling down. Store covered in the refrigerator. If its to thick heat for 10 seconds in the ,microwave or warm container  in a batch of hot water before use.



Duck Fat and Garlic "Toasted" Camembert Mini Grilled Cheese…Holiday Cooking With Ile De France


I love small plates and little nibbles. I also love all things rich ( my men, my life, my food). One of the most most beautiful and richest cuisines out there is French. I look back at long ago my school years in Paris and wish I took advantage of the resources out there then. But I was young and Paris was my Movable Feast.

This past week was the arrival of the Beaujolais Nouveau. My old friend Terry treated me to the Annual Fete at the French American Chamber Of Commerce. This is an opportunity for many restaurants to display their food in the small plate format. One place was making grilled Camembert sandwiches on a hot plate. I took a bite and noticed the Camembert didn’t melt through the grilled bread. Terry and I were talking about earlier and I had a revelation. I was going to make this dish with the duck fat I rendered that was in the freezer.

Forget butter, but use the duck fat for that extra dimension. I also decided to add mushed blanched garlic to create a Gascony style Butter. Before the health police start, did you know Duck Fat is better for you than butter? Duck Fat has less saturated fats than butter 32% versus 62%. Duck fat has higher Mono Saturated Fat than butter and is more comparable to Olive Oil (read about it here).

So when I received my Ile de France sample, I was ready. With the Holidays you want a quick easy recipe to assemble and that will keep warm with minimal fuss. Toasting in the oven , rather than frying works very well and insures the cheese is melted through.

Duck Fat and Garlic “Toasted” Camembert Mini Grilled Cheese
makes 12 and can be increased easily increased
24 slices of Baguette
1/2-3/4 cup Duck Fat (can be purchased )
5 cloves of Garlic ( or to taste)
Ile De France Camembert Cheese
Dried Thyme
Water to blanch garlic

In a small saucepan , blanch garlic cloves until tender( about 1 minute).
In a small mixing bowl mash the garlic into the duck fat. You can use a immersion blender or food processor to make smooth.
Take a pastry brush and brush each slice of Baguette.
Assemble small wedges of Camembert into two slices of bread.
Arrange on a parchment lined baking sheet and drizzle with dried Thyme.
Bake at 350 F until golden, approx 15 minutes. Turn/flip sandwiches midway and press down with spatula to aid the cheese in melting. Turn up to 400 F the last few minutes to insure crispness and browning.
Serve on passed platters or on small plates with dressed greens.
*Can be kept in warming oven until ready to serve.


Goulash With The Last Of The Farmers Markets Root Vegetables

Thanks for the support and positive vibes over the weekend. Unfortunately neither Beth or I placed amongst the 115 pies. Competition was it at it stiffest. Nevertheless I got to serve and sell my pies slices during the event , and both sold like hotcakes. The feedback was good from the public, so I’m calling my pies a winner. Beth and I concluded that they really wanted the more traditional pies, although the judging process seems weird to me. Oh well, onto the next thing.

A highlight of my day was tagging along to the Bucktown Farmers Market with Beth. I get organic delivery boxes and really don’t have the time to make weekday Farmers Markets downtown during work hours. Green City Market in Lincoln Park just isn’t convenient to get to on Saturdays with my schedule. I love Bucktown, a funky edgier neighborhood in Chicago full of great Boutiques and restaurants. The Bucktown Farmers market , while, small didn’t disappoint. After getting bombarded for several signature and petition requests form local politicos, we made our way through. The root vegetables were so lovely, I wish I could have purchased it all. I settled on some wide and fat Cipolini onions, beautiful reddish baby carrots, celeriac root, miniature peppers, fingerling shaped sweet potatoes.and pretzel bread. The hues of nature were spellbinding and this market had a wonderful array of offerings.

I was thinking of roasting the Cipolini’s in a balsamic glaze and making a tart with my puff pastry pie tarts. But Certain Someone was home and and an Autumn chill called for something more substantial. Immediately I thought of Hungarian Goulash. Both Certain Someone and I love Hungary, only we have never actually travelled there together. This summer he spent time there on business and brought me back precious bottles of Tokaj and foie grass. What we both noticed is authentic Goulash is more of a soup than stew with potatoes. Certain Someone and I are more inclined to a stew based dish with noodles. I decided to make Spazlte or little dumplings to add to our dish. I used my Culinaria Hungary book as guide. Goulash should never be thicken with flour. So I did not dredge my neat in flour before browning. Certain Someone mother uses a combination of pork and beef, I just used beef. So I guess it’s not really authentic with the Spaeztle and no potatoes, but just as good.Long slow cooking and plenty of paprika and some tomato paste ensure a thickened stew.It’s no wonder this simple dish created by herdsmen in a kettle has become an International favorite of all. It even tastes better the next day when the flavors meld more.

Goulash

* Note ,I used what I had on hand, Feel free to add other root vegetables like turnips, celery,or bell peppers, etc to this.

1-2 lbs beef cubes

2 large onions , cut into cubes, or whole peeled Cipolini’s( about 4 )

2-3 cloves garlic

1 bunch baby carrots or 2-3 large carrots( peeled and cut into cubes, leave baby carrots whole)

1 cup mushrooms quartered

1/4 cup sweet paprika

salt and pepper

Vegetable Oil

1 can tomato paste

In a large Dutch Oven , brown the beef which was been wiped of moisture m in a few tablespoons of vegetable oil. Add the onions to the browning beef. Once the the meet and onions start to brown and caramelize, add the mushrooms, garlic, carrots. Cover with the 1/4 cup of Sweet Paprika, salt and pepper to taste. Add about 7-8 cups of water and bring to boil. Reduce heat and simmer covered for 1 hour. About halfway through check consistency and add the tomato paste. Cover and continue cooking. Remove from heat and let stand.

Spaetlze

1 3/4 cups flour ( 250 grams)
3 eggs beaten
2/3 cup water ( 1/8 liter)
salt
nutmeg
Water for boiling( approx 2 liters)
Boil your water in a pot.In a bowl place your flour. Add beaten egg,water, salt, and nutmeg. Mix thoroughly ( I used a whisk). Take a large holed colander and place a little mixture in at at time. With a rubber spatula or wooden spoon run the mixture back and forth across the hole until it drops in the boiling water. The spaetzle dumplings will rise to the top of the water when done. Remove with a slotted spoon. Toss with butter and season with salt and pepper to taste.