Thursday, October 29, 2009

Jonamac Apple, cinnamon Jelly

Ingredients

5lbs jonamac apples (washed)
3cups of water
7.5 cups of sugar
1 pouch natural pectin
juice of 1 lemon
1 cinnamon stick


Rough chop apples leaving completely intact add to pot with water and bring to a simmer. Cook for 15 minutes, smash with potato smasher. Bring to a simmer for additional 15 minutes.
Strain in a jellybean or a cheesecloth lined strainer (you will need at least 6 layers of cheesecloth) for 24 hours.







Slowly bring 6 cups of obtained juice, sugar, cinnamon stick and lemon juice to a rolling boil for 2 minutes.
Strain through a fine sieve. Bring to a boil and stir in pectin skimming regularly and boil for an additional minute.





Fill sterilized jars leaving 1/4" head space. Clean rims and close jars.







To seal boil for 10 minutes in a water bath. Cool undisturbed for 24 hours. Can be stored for up to a year.

Yield 8 250-ml jars.

Enjoy on toast, pancakes, waffles or your favorite aged cheddar!





For more about canning check our old post - http://kateandjuliokitchen.blogspot.com/2009/10/canning-tomato-sauce.html

Monday, October 26, 2009

MOLE NEGRO OAXAQUEÑO (OAXACAN BLACK MOLE)


FOR CHICKEN AND CHICKEN STOCK

  • 2 large white onions, quartered
  • 2 whole cloves
  • 5 qt water
  • 4 celery ribs with leaves, cut into 2-inch lengths
  • 4 carrots, cut into thick slices
  • 10 large garlic cloves, peeled
  • 2 Turkish bay leaves or 1 California
  • 2 dried chiles de árbol orjapone chiles, wiped clean
  • 6 black peppercorns
  • 2 fresh thyme sprigs or 1/4 tsp dried thyme
  • 2 whole allspice
  • 2 (3- to 3 1/2-lb) chickens, each cut into 10 to 12 serving pieces, skin removed

FOR CHILE PURÉE

  • 5 dried chilhuacles negros orpasilla chiles (about 1 1/2 oz), wiped clean
  • 5 dried guajillo chiles (about 1 oz), wiped clean
  • 4 dried pasilla chiles (about 1 oz), wiped clean
  • 4 dried ancho negro (mulatto) chiles (about 2 oz), wiped clean
  • 2 dried chipotle chiles (about 1/4 oz), wiped clean
  • 2 qt boiling-hot water

FOR TOMATO PURÉE

  • 1/2 lb tomatoes, cut into 1 1/2-inch chunks
  • 1/4 lb fresh tomatillos, husks discarded and tomatillos quartered
  • 1 fresh thyme sprig or 1/2 tsp dried thyme
  • 1 fresh Mexican oregano sprig or 1/2 tsp dried Mexican oregano

FOR SEASONING MIXTURE

  • 1 medium white onion, quartered
  • 3 large garlic cloves, peeled
  • 2 tablespoons whole almonds
  • 2 tablespoons skinned shelled raw peanuts
  • 1 (1-inch) piece cinnamon stick (preferably Mexican/Ceylon)
  • 3 black peppercorns
  • 3 whole cloves
  • 3 tablespoons vegetable oil plus more if needed
  • 1 1/2 tablespoons raisins
  • 1 (1-inch-thick) slice pan de yema, pan de muerto, challah, or other egg-based bread, cut into large pieces
  • 1 small ripe plantain, peeled and cut into 1/2-inch-thick slices (about 1 cup)
  • 1/2 cup sesame seeds (about 2 oz)
  • 2 pecan halves

FOR FINISHING MOLE

  • 2 tablespoons lard or vegetable oil
  • 4 oz Mexican chocolate, coarsely chopped
  • 1 fresh or dried avocado leaf


  • EQUIPMENT:

    a 10-inch cast-iron skillet; an electric coffee/spice grinder
  • ACCOMPANIMENT:

    warm corn tortillas



COOK CHICKEN AND MAKE STOCK:

Stick 2 onion quarters with a clove. Bring water, onions, celery, carrots, garlic, bay leaves, chiles, peppercorns, thyme, allspice, and 2 Tbsp salt to a boil in an 8- to 10-qt stockpot. Add chicken and gently simmer, uncovered, skimming foam, until juices run clear when pierced with a fork, 30 to 40 minutes. Transfer chicken pieces to a bowl, discarding necks and backs. Strain stock through a colander into another pot, discarding solids. Cover chicken with some of stock. Cool, then chill until ready to use.

MAKE CHILE PURÉE:

Slit chiles lengthwise, then stem and seed, reserving seeds. Heat skillet over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until blackened but not burned, about 10 seconds. Transfer to a large bowl and cover chiles with boiling-hot water. Weight with a plate to keep them submerged and soak 30 minutes.

Toast chile seeds in skillet over medium heat, stirring frequently, until blackened, about 20 seconds. (Be sure to toast seeds in a well ventilated area, as they give off strong fumes.) When seeds are black, light them with a match and let them burn themselves out. Transfer blackened seeds to a bowl and cover with cold water. Soak seeds 10 minutes and drain.

Working in small batches, transfer chiles to blender with tongs and purée, adding enough chile-soaking water to facilitate blending (about 1/3 cup per batch). Return 1 cup purée to blender with chile seeds and blend until smooth, about 2 minutes, adding more chile-soaking water if necessary. Force purée through a fine-mesh sieve into another bowl to remove any pieces of skin or seeds.

MAKE TOMATO PURÉE:

Cook tomatoes, tomatillos, thyme, and oregano in dry skillet over medium-high heat, turning occasionally, until charred in spots, 10 to 12 minutes. Purée mixture in cleaned blender with 1/2 cup chicken stock until smooth.

MAKING SEASONING MIXTURE:

Cook onion and garlic in dry skillet over medium heat, turning occasionally, until slightly softened and charred in spots, 8 to 10 minutes. Transfer to a bowl. Toast almonds, peanuts, cinnamon stick, peppercorns, and cloves in skillet over medium heat, stirring occasionally, until browned in spots, about 5 minutes. Add to onion and garlic.

Heat oil in skillet over medium heat until smoking, then fry raisins until plump and a shade lighter, about 1 minute. Transfer raisins with a slotted spoon to onion mixture. Fry bread in same oil, turning occasionally, until browned, about 4 minutes. Add to onion mixture. Fry plantain in same oil, adding more oil if necessary, turning occasionally, until well browned, 4 to 6 minutes. Add plantain to onion mixture.


Fry sesame seeds in oil remaining in skillet over low heat, stirring constantly and adding more oil if necessary, until they begin to brown, about 3 minutes. Add pecans and fry, stirring constantly, 2 minutes more. Transfer to another bowl, and, when cool, grind to a paste in small batches in grinder.

Purée onion mixture in 2 batches with 1 cup stock per batch in cleaned blender until very smooth, transferring to a bowl. Stir in sesame paste.

FINISH MOLE:

Heat lard in a 5- to 6-qt heavy pot over medium heat until melted and fat shimmers. Add chile purée all at once (it will spatter) and fry, stirring constantly and reducing heat if necessary, until purée is thickened and reduced by about one third, 15 to 20 minutes. Add tomato purée and fry over medium heat, stirring frequently, until thickened, 8 to 10 minutes.

Add seasoning mixture and simmer, stirring frequently, until mixture is well incorporated, about 10 minutes. Stir in 1 cup chicken stock and simmer, stirring occasionally, 20 minutes.

Stir in chocolate until melted. Toast avocado leaf briefly over a gas flame or in dry skillet, then add to mole. Simmer, stirring occasionally and adding more chicken stock, 1 cup at a time (2 to 4 cups total), until mole is just thick enough to coat spoon, about 30 minutes. Season with salt.

Reheat chicken in stock. To serve, ladle about 3/4 cup mole over each serving of chicken.








Michelada



Ingredients

1 Bottle of Your Favorite beer
1 tsp of worcestershire sauce
2 drops of tabasco
Juice of 2 oranges
juice from 1/2 lime
Ice

In a frozen beer mug add ice then the worcestershire and tabasco, then add the orange juice and lime juice and top with your favorite beer ...SALUD!!!

(for a red beer replace the orange juice with 1/2 cup of clamato)

Pastel Tres Leches (3 milks cake)


INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 1 tbsp of rum
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1/2 cup pecans
  • 3 tbsp of goat milk caramel



DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the rum, whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Add pecans , raisins and some goat milk caramel on top and enjoy...

Oatmeal cinnamon raisin cookies


Ingredients:
1 1/2 c. unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg, freshly grated
1/2 tsp salt
16 Tbsp unsalted butter, softened but still cool
1 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
3 c. old-fashioned rolled oats
1 1/2 c. raisins

Directions:
-Preheat oven to 350 degrees and prepare 2 baking sheets.
-Whisk flour, baking powder, nutmeg, and salt together in medium bowl and set aside.
-Either by hand or with an electric mixer, beat the butter on medium speed until creamy.
-Add the sugars and beat until fluffy, about 3 mins.
-Beat the eggs in one at a time.
-Stir the dry ingredients into the butter-sugar mixture with a wooden spoon.
-Stir in the oats and raisins.
-Working with generous 2 Tbsp of dough each time, roll dough into 2-inch balls.
-Place the balls onto the prepared baking sheets, spacing them at least 2 inches apart.
(NOTE: Flattening the balls somewhat, into a disk shape, I found makes for more even cooking here)
-Bake until the cookie edged turn golden brown, 20 to 25 mins.
(NOTE: Keep an eye on them here. You do not want to overbake. Take them out right before you think they are "done" and they will finish cooking on the cookie sheets)
-Let the cookies cool on the baking sheets for 2 mins.
-Transfer the cookies with a wide spatula to a wire rack.
-Let cool at least 30 minutes.



Thursday, October 22, 2009

Old seeds in young hands



School students in Canada are cultivating red fife wheat, a heritage cereal and Slow Food presidium, as part of a project taking place in Stratford, Ontario. ‘Mud to mouth’ is a scheme where elementary schools in the area use small plots of land to cultivate food in an effort to teach students the path from field to plate.

Red Fife Wheat was first grown in the Otonabee region of what is now central Ontario in the 1840s. Hardy and resistant to the diseases of the time, it also boasts exceptional flavor and baking properties but fell out of favour with farmers seeking new, high-yield varieties. In 2003 it was added to the Canadian ark of Taste and is Canada’s first presidium, created to ensure ongoing quality, promotion and the use of Red Fife across all of Canada.

Last year innovative Stratford teacher Paul Finkelstein was lent six acres of farmland so his students could cultivate the Canadian heritage wheat while bringing Canadian agricultural history to life. "Our hope is to get these kids more connected to where their food comes from, and to start from a younger age," he explains.

The red fife project is the latest of Finkelstein’s projects, which have included a school garden and café for students to prepare meals. About 200 students are in his culinary class and wheat can also be harvested by volunteer farmers, facilitating urban-rural connections. Soon about 8,000 pounds of the flour will be dispersed into the community. "Plant, weed, harvest, cook – it's a long process but you get a great sense of accomplishment," Finkelstein said, "This is work toward financing the future."

Source: The Star
http://thestar.com/living/food/article/699314