Category: Pasta and Rice

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.

Duck Egg Pasta…The Best Pasta Ever

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The other day I decided to splurge on duck eggs on a shopping expedition to Chinatown. At $8.50 a dozen they were extravagant, but I rationalized the purchase by using them in a post, making a dessert with them, and an upcoming article I’m doing later on for Easter. I have been intrigued by duck eggs for a while as they have larger yolks and thicker shells. Duck eggs have many applications and are wonderful in rich egg based pastries. You can see in the first photo the side by side comparison between the duck egg and regular hens egg.
Being Sunday, and the weekend, Certain Someone wanted pasta. I didn’t have any dried pasta in the pantry so I decided to make some with the duck eggs. He fussed as he thought it would be a big ordeal, as my previous pasta making attempts. I knew he was thinking of the tape I made for  the Master Chef Auditions, in the messy condo undergoing  repainting. and the long wait for dinner that night. I have to say that was my worst pasta even  , as I added to much liquid and was more worried about the camera, than product. It stuck all over my new Kitchen Aid pasta rollers that Certain Someone gave me  for Christmas. But I dusted myslef off, and the rollers, and tried again. Tell me a cook or chef that doesn’t have a failure now ad then. That’s how we achieve perfection. Substituting duck eggs for regular, I achieved a dense, rich, golden dough.
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After letting it rest, dividing it in four, it was the easily, most pliable dough to roll. I managed to whip out some rich fettuccine noodles in a fraction of the time of my previous attempts with an easy clean up.

 With Spring in the air I wanted to make  Pasta  Primavera, but he wanted MEAT!  So I threw in some meat, and tons vegetables like zucchini, various hued peppers, spices, onion and garlic in a red sauce. Certain Someone fussed about all the vegetables, but admitted it was my best handmade pasta ever.  If you can find them, I highly recommend you substitute the duck eggs for hens   next time you make and egg based pasta.

 Duck Egg Pasta 
(adapted from Kitchen Aid’s Egg Pasta Recipe)
4 Duck Eggs
1 1/2 tablespoons water
3 1/2 cups All purpose four or Italian 00 flour ( the best for pasta, breads, and pizza)
1/2 teaspoon Salt
In Kitchen Aid mixer bowl  mix all ingredients with flat paddle for 30 seconds on low speed ( 2).
Switch out flat beater for dough hook and knead all ingredients for 2 minutes at same low speed.
Turn dough out and knead for 2 more minuted by hand. The dough will be very stiff.
Place in plastic , seal able bag, and let rest in the refrigerator for 20 minutes, This allows to gluten to relax and dough will be easier to work with.
 With a bench scraper or knife, divide the dough into four pieces.
Process with  Pasta Sheet roller.
  1. Roll out piece on no setting at low speed . Fold into thirds each time and re roll until until it starts to look smooth and uniform.
  2.  Take setting up to 2 and process sheet. Don’t fold.
  3. Take setting up to 3 and repeat on each setting until desired thickness. I processed my fettuccine up until setting 6.
  4. Take the fettuccine attachment and process each thin sheet through it.  Set aside.
  5. Repeat with other 3 sections.

Fresh pasta only requires a 2-5 minutes in rapidly boiling , salted water .  Drain .

Thanks all of you for the great, positive feedback I am receiving regarding Coco. I decided  to embed an issue  here on the blog for you to read. Of course, it cant compare to actual paper edition, but enjoy.

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.

Carnation Evaporated Milk…Stuffed Shells Florentine and Carnation Famous Fudge Recipes

Most of us have grown up seeing evaporated milk in the pantry. But did we really use it? Evaporated milk seems like a throw back to out parents and grandparents generations. I admit I buy a can here and there when I see it on sale. I recall my Nigerian father used evaporated milk everyday in his tea. It was product he had no choice to use growing up in a tropical climate. He continued with it even moving over to the United Sates. I have come to find out Carnation , otherwise known as the cooking milk,is a a great substitute for cream, half and half, because its lower in fat. Mostly when I have used canned evaporated milk , its been for sweet recipes. But Carnation works just as well in savoury. Researching the Carnation site , I saw great recipes for salad dressings,and even a spicy peanut sauce using evaporated milk.Anywhere you use milk, think of Carnation as a replacement for more flavour.When the people of Carnation contacted me to try their products and create an original recipe and make one out of their Holiday recipe book, I said of course. I love a challenge to create recipes. I will disclose that Carnation and One 2 One Network gave me a gift card to purchase the groceries and coupons for free Carnation product. My opinions, however are my own.

With Certain Someone finally home, I envisioned a pasta dish of stuffed shells filled with spinach, chopped ham, and ricotta. The Carnation Evaporated Milk would be used to make a creamy cheesy Becahmel style sauce with added Mozzarella. The Stuffed Shells Florentine is a crowd pleaser that can go a long way in feeding the family. After a long day, Certain Someone gave his approval on the dish. I find its tasted better even the next day. Next time I may use shrimp or crab, rather than ham.

Stuffed Shells Florentine
1 box Jumbo Shells
1 15 oz Ricotta Cheese
2 eggs
Pinch of nutmeg
salt & pepper to taste
2 cup mozzarella cheese shredded ( I for Ricotta Mixture and 1 for sauce)
1 cup chopped ham
1/2 cup thawed frozen spinach( drained)
2 12 oz cans Carnation Evaporated Milk
1/4 cup flour
6 tbsp butter

Boil the Jumbo Pasta shells until al dente ( 12-13 minutes). Rinse and set aside to cool.
In a large bowl combine Ricotta, eggs, spinach, nutmeg, salt, pepper, 1 cup mozzarella, and chopped ham. Mix well and set aside.
In a saucepan melt butter and add flour at medium heat. Do not burn butter. Mix until flour is dissolved in the butter. Allow to cook for a few minutes. Gradually add the Carnation Evaporated Milk to the flour and butter and with a whisk stir until well incorporated. Season with salt and pepper to taste. Whisk while mixture starts to simmer and thicken. Remove form heat and add the remaining cup of Mozzarella Cheese.
Preheat Oven to 350F.
In a baking dish , pour a layer of sauce. Fill pasta shells with Ricotta mixture and place in layers in baking dish. Cover a completed layer with sauce and continue process. Cover top with remaining sauce . Cover baking dish with aluminum foil or lid and bake for 30-40 until bubbly .


With Halloween and the Holidays approaching , who doesn’t like fudge? I got this recipe from the Carnation Holiday book which I have provided a link for below. I stuck to the recipe , but took the liberty of adding some chopped pecans on top of fudge as well as in the mixture. I imagine coconut, dried cherries, walnuts, almonds would work equally well. Next time I will also play around with various extracts and flavours. For Halloween I can imagine piping the squares with white royal icing in the shape of spider webs.

Carnation Famous Fudge
1 1/2 cups granulated sugar
2/3 cup (5 fl oz can Carnation Evaporated Milk)
2 tbsp butter or margarine
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups Nestle Toll House Semi Sweet Morsels
1/2 cup chopped pecans or walnuts
1 tsp vanilla extract

Line 8-inch square baking pan with foil.
Combine sugar, evaporated milk, butter, and salt in medium heavy duty saucepan. Bring to full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes, Remove from heat.
Stir in marshmallows, morsels, nuts, and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil. Cut into 48 pieces.

Holiday Recipe Booklet full of sweet and savory recipes:

http://bit.ly/CEMholiday

Cooking Benefits of evaporated milk:

http://bit.ly/cookingbenefits

Nutrition Info:

http://bit.ly/o2onutrition

The different types of evaporated milk:

http://bit.ly/rightmilkforyou

Carnation Virtual Kitchen:

http://bit.ly/carnationvirtualkitchen

Additional Recipe Ideas:

http://bit.ly/additionalrecipes

Recipe Personality Quiz:

http://bit.ly/recipepersonalityquiz

Garafalo Pasta… Roasted Balsamic Vegetables and Penne

Garafalo contacted me last month and offered me some samples to try. Who am I to say no? What I didn’t realize upon delivery was that I have been using this product for the past few years. Their packaging is distinct, but the small script label never registered with me. Certain Someone and I always stock up on Garafalo while shopping at Costco. In these lean times it can stretch a meal and provide me lunch at work. So I guess this cant be called a review because the product has been in repertoire for some some time. Not only did they send me Penne, but Spaghettini as well. Garafalo has 21 Signature Neapolitan pasta offerings . Costco normally mixes up a few in their multi packs.
I have made some changes to my diet on doctors orders. I’m pre hypertensive and need to control my salt intake. As a result I am using balsamic vinegar, lemon juice, Non salt blends in my cooking. In less than 2 weeks my taste buds have become accustomed to the natural flavors of food. Tricks like roasting really coax out the goodness of vegetable and more than make up for the lack of salt. When tasting processed or prepared food now, I can taste the excessive salt. So its good that I’m adjusting.
One of my favorite ways with pasta is a simple toss of pasta and my roasted balsamic vegetables. Certain Someone is more of a meat and heavy cream man. But I like it on the light side.

Penne with Roasted Balsamic Vegetables
1 head Cauliflower
1 zucchini
1 pint mushrooms
Green or Red Peppers
1 large Onion
1 carrot
1 cup olive oil
1/2 cup Balsamic Vinegar
Dried herbs of your choice ( oregano, thyme,basil)
Garlic minced
Cracked Black Pepper
1 package Garafalo Penne

Clean , seed,and chop, or slice vegetables into pieces. In a large glass bowl toss vegetables, herbs, olive oil, and balsamic vinegar.Let rest for at least 1/2 hour.
Preheat oven to 375F. Boil water for pasta. Add pasta and cook until al dente.
In a roasting pan or cast iron skillet place the vegetables. Roast for 40 minutes or until caramelized and soft .
Toss the pasta in the pan with the vegetables until well Incorporated and coated . At this pint you can add your salt and pepper to taste. Serve with a shaving of Parmesan cheese.

Thanks for all the entries for the Military Wives Cookbook. I drew a name out of a hat…and the winner is Junie Moon! Congrats!