Never Say Nectarine

Nectarines on the left-Peaches on the right

Never say Nectarine . . . if you really mean peaches.  It’s surprising how many people confuse the two.  Similar in shape and coloring, peaches originated in China and were introduced to Europe and later the New World, by way of Persia, hence the old moniker Persian Apple.  Nectarines also originated in China, but have since undergone lots of propagation and modifications.  Peaches have fuzzy skin while the epidermis of the Nectarine is smooth.  Both have large pits in the center are in season from about May to October, with Nectarines coming onto the fresh produce scene a bit later in spring and finishing up closer to September.  Nectarines also seem a bit more delicate and sensitive than peaches as they are prone to brown rot and diseases.  Generous amounts of vitamins A and C can be found in both these fruits.  And while there are a great variety of both peaches and nectarines they are separated into two groups known as clingstones and freestones.  These terms refer to the ease or difficulty with which the pit can be separated from the pulp or meat of the fruit inside.

In terms of culinary, I suppose you could use peaches and nectarines interchangeably.  Although it has been my experience that peaches are juicier making them my preference over nectarines in pies, cobblers, and tarts.  Although Nectarines hold up really well in salads and in sauces melding the sweet with the savory.  Think of them as a luscious alternative to applesauce over thick, braised pork chops.  And while peaches or nectarines would make for a wonderful ice cream or sorbet, it has been my experience nectarines hold up better on the grill than peaches.  So that’s what we’re going to do this week. Grilled Peaches and Panna Cotta. 

Panna Cotta is an incredibly simple (takes about 7 minutes to prepare) and lovely dessert to have as part of your recipe repertoire.  Generally a warmed assembly of milk, heavy whipping cream, a sweetener and unflavored gelatin, poured into individual ramekins, then unmolded onto a plate and topped with fresh fruit or a colis.  Northern Italians lays claim as the originators of this creamy confection.  But there don’t seem to be any references to Panna Cotta (literally translated means cooked cream) in any Italian cookbooks prior to 1960.  It’s rumored the dessert was in fact created by a Hungarian woman who happen to live in Langhe, which is in the Piedmont Region of Northern Italy. 

What I LOVE about my decision to prepare and share with you my recipe for Panna Cotta with grilled nectarines, is that peaches and/or nectarines are reported to be the original fruit colis prepared to complement this dessert! 

Here’s the basic recipe with some alternatives included for Panna Cotta

                                                                                                               Makes 6 servings

Ingredients

1 envelope unflavored gelatin                     3 tablespoons cold water

1 ¼ cups heavy whipping cream                 2 cups honey or vanilla yogurt (Greek is best)*

½ cup fine granulated sugar *                      1 teaspoon vanilla bean paste

1 teaspoon fresh grated lemon zest           pinch salt

*you can substitute buttermilk or whole milk for the yogurt *you can substitute honey for the sugar *you can substitute espresso powder or rum for the lemon zest.

For the fruit topping – three fresh, ripe nectarines, 1 teaspoon cinnamon, 2-3 tablespoons honey, grape seed or vegetable oil for the grill and the ramekins.

1)1      Measure the cold water into a large mixing bowl.  Sprinkle the entire envelope of gelatin into the water and set aside.

2)2      In a heavy, medium saucepot, whisk together the heavy whipping cream, salt and sugar, over low heat just until sugar completely dissolves – Note: if you’ve decided to use buttermilk or whole milk in place of yogurt add that ingredient to the saucepot as well (yogurt is added later).   Do not let this mixture come to boil.

3)3      Remove saucepot from the heat and whisk in vanilla paste, lemon zest (and rum or other ingredient of choice)

4)4      Pour warmed milk/cream mixture into the bowl of gelatin and stir until well mixed.  Now whisk in yogurt.

5) 5     Pour panna cotta mixture into 6 individual ramekins that have been lightly brushed with the unflavored oil.  Place in refrigerator until cool and firm.

Meanwhile – cut nectarines in half and remove pits (hopefully you purchased the freestone variety). Lightly brush grill with oil and grill both sides of nectarines for about 2-3 minutes per side.  You should have nice marks showing before you remove the fruit from the grill.  Immediately after removing the fruit from the grill, slice the nectarines into thin slices.  Place nectarine slices into a large mixing bowl also lightly greased with the unflavored oil, then drizzle with honey and sprinkle with cinnamon.  Cover loosely until ready to use.

For plating up, slide a thin knife along the inside edges of each ramekin and invert the panna cotta onto a small dessert plate or shallow bowl.   Spoon the sliced, honeyed nectarines over each serving of panna cotta.  YUM!!!

For an even simpler preparation you can pour a generous spoonful of marmalade or a commercially prepared raspberry-chipotle sauce over each serving of panna cotta!  Sweet marmalade with its tart citrus taste is great over this and the raspberry-chipotle with its sweet/smoky heat over the cool panna cotta . . . oh!  Easy-Sneezy.

Mmmmm - Mulberries!

So, not everyone fell in love with Lynda and Larry, who during a chance meeting, discovered they each had an unusual affinity for Lychees.  I do hope, however, you gave my lychee ice cream recipe a try – it truly is delicious.

Just a note; I shared my delectable treat with a few culinary friends, and while their responses were positive, one of my chefs told me I had actually prepared a sorbet. “No,” I replied, “it’s ice cream.”  “Nope,” he said smiling, “it’s not creamy enough to be considered ice cream.”  It was true, though smooth and sweet, with the succulent tone of lychee and a few high notes provided by the fresh lime zest and grated ginger, my concoction was not terribly rich and creamy. 

“You didn’t add enough sugar,” my wise-sage of a pastry chef continued.  “I didn’t use any sugar.” I replied proudly.  “I used honey.  And not much of that, since lychee are so sweet on their own. “  Chef “L” (his name really does begin with the letter L, I’m not making this up) went on to explain a good dose of sugar works to reduce the ice crystals, while acting as a stabilizer when churning.  I can use honey, sugar even corn syrup, but no matter which sweetener I chose, if the desired outcome is ice cream and not sorbet, I need to be a bit more generous.  Next time I prepare my lychee ice cream I will indeed add an additional ¼ cup honey – for a creamy, velvety outcome.  

                                                     

Mm is for Mulberry

On to my Seasonal Alpha-Food of the Week; Mulberries.  If memory serves me correctly the nursery rhyme chorus went something like this; “Here we go ‘round the Mulberry Bush, the Mulberry Bush, the Mulberry Bush, here we ‘round the Mulberry Bush, so early in the morning.”  I believe this old English song was first recorded in the mid-19^th century and unlike, Here We Go ‘Round the Maypole, which is really an X-rated adult chant in the guise of a children’s nursery rhyme, The Mulberry Bush was intended as a learning song. 

I can remember standing gathered outside on the playground, holding hands with my classmates as our teacher arranged us on the painted circle of the blacktop.  Slowly and carefully we would walk, tracing the circle loudly singing the chorus, then stopping to act out the directives; “this is the way we brush our teeth,” or “brush our hair,” or my favourtie, “this is the way we wash our clothes.”  I fervently orchestrated washing clothes on an old washer board the same way I’d seen my grandmother do it long before she and Papa had a real washing machine!

But I wondered, why the Mulberry Bush?  Actually, Mulberries aren’t bushes at all.  They’re gargantuan, deciduous trees that can grow between 30-50 feet tall with a 35 foot spread.  Fortunately the wind pollinates these monsters of green, so you need only one to reap the reward of the mulberry fruit, although they do take several years to mature.  I did read about Dwarf Mulberry trees, which appear incredibly easy to grow in large pots.

Back to why the Mulberry bush, well I couldn’t find any answers.  Only that it’s the Bramble Bush in Scandinavia and the Juniper Bush in the Netherlands.  Perhaps the Mulberry tree held some special interest for the originators of this little diddley in that it is the sole source of food and lodging for the treasured silkworm.  While they eat only Mulberry leaves, these busy weavers don’t seem terribly choosy about whether they are feasting on those trees indigenous to Eastern and Central China which produce the white Mulberries, those native to western Asia which produce the purply-black berries or our home-town fellow, the Red or American Mulberry tree, found on the Eastern side of the U.S.

As the silkworm is busy cocooning itself in its own personal version of a top-shelf Sleep Number bed, the Mulberry tree goes on to produce berries which are available for only a short period of time, from late May through early June.  Taste wise Mulberries can range from rather bland to sticky sweet.  You can use them interchangeable with recipes calling for Blackberries and Raspberries.  But don’t underestimate these plump little conglomerates of seeds and pulp.  They are rich in iron, flavonoids and vitamin C.  With smaller amounts of vitamins E and A.

It’s true; during our summer season we walk into any market and are met by baskets and plastic containers of strawberries, blueberries and blackberries.  Mulberries took more searching, but after a few stops my hunt and peck mission was rewarded.  Because this berry is rather special and not available year round, I didn’t want to prepare the standard pie, gallette, or jam.  I considered cooking them down, creating a viscous reduction doctored with a splash of sweet red wine.  Then straining the mixture through my chinoise and finally drizzling the luxurious mixture over a partially sliced, herb-roasted chicken.  But it’s too hot to roast a chicken in Vegas in July.   I just made ice cream (sorbet) last week and I definitely didn’t want to toss my malleable Mulberries into my Vitamix!

Instead I decided to prepare a Mulberry Gratin with a Grand Marnier Sabayon.  Sounds intimating I know but it’s not!  Using only 6 ingredients, a copper bowl (glass if you don’t have copper) a good balloon whisk and a willingness to work your biceps and triceps, you’ll end up with an ebullient emulsion.  Sabayon, like its Italian counterpart, Zabaglione, is a foamy, luminous, egg-y, custard.  When poured into individual Le Crueset au gratin dishes, where our jubilant berries await their tepid bath, it makes for a creative and succor appellation over the traditional presentation in champagne glasses. 

Here’s my recipe for Mulberry Gratin with Grand Marnier Sabayon

Ingredients

1 ½ - 2 cups fresh Mulberries                            4 large egg yolks

3 tablespoons fine (Bakers) sugar                    3 tablespoons Grand Marnier

1 teaspoon vanilla paste                                    about 1/8 teaspoon fresh lemon zest

Tools – a medium copper or glass bowl, don’t use stainless or ceramic, a good balloon whisk, 4 au gratin or ramekins

1)      Butter each au gratin dish with unsalted butter, distribute rinsed Mulberries evenly among each dish and place them on a cookie sheet.  Set to the side until ready to fill.

2)      Place the copper or glass bowl over a pot of low-simmering water on the stove.  Do not let the bowl touch the water.Pour the Grand Marnier, sugar and egg yolks into the bowl, in that exact order (dumping sugar over egg yolks can burn them)

3) Using your whisk begin to whip the mixture over the simmering water.  You’re going to get a good upper arm workout here.  Continue to whisk until mixture becomes frothy and pale yellow.  This will take about 8-10 minutes.  Don’t walk away, change arms if you need to.  You’ll know the mixture is ready then you lift the whisk up and the custard that drips back into the bowl takes about 8 seconds to flatten out.

4)      Remove the bowl from the heat, but keep whisking for another 2-3 minutes, allowing the mixture to cool down slightly.  Add the lemon zest and vanilla paste here, keep whisking.

5)      Spoon the Sabayon over the berries and place the cookie sheet with the filled au gratin dishes on it in the broiler until the custard and a light, golden brown on top.  About 1-2 minutes.

                                                                                                      

 Serve Immediately – Makes 4 servings

No one gave me time to plate up the finished product!  They spooned this dessert up so fast!

Lychees or Litchis?

There once was a lady named Lynda.  She lived in Louisiana and loved lychees.  She often ate them fresh, sometimes incorporated them into her baked desserts or added them sliced, to her salads.  But Lynda wasn’t happy in Louisiana, she longed to leave her job at the Laundromat , with all its noise, lone socks left in dryers and coins jammed into machines clearly marked, “out of order.”   Instead Lynda wanted to lead a life of glamour and glitz, and follow her calling as a line-dancer. 

     Lynda finally made her move to Las Vegas and found a tiny studio apartment just off Spring Mountain, in an area known as China Town.  Within a week she found a part time job working as a waitress and spent her first day off lining her warped and splintered kitchen cupboards with pink floral contact paper .  By late afternoon, deciding the kitchen was as ready as would ever be, she went shopping at a nearby Asian market.  It was there she met Larry.  They were both reaching for the one can of lychees on the shelf. 

     He was left-handed but that didn’t matter.  He loved lychees as much as Lynda.  He tole her he kept a staple supply of lychee simple syrup to use in cocktails of his own creation.  He always included dried litchi nuts in his homemade trail mix when hiking. 

  Larry and Lynda fell in love quickly once they realized they both loved  lychees.  They decided to live together. Though light on money they were large on ambition, working hard and happy, not really caring they lived in lack-luster apartment.    

   Every evening, after a dinner of noodles and vegetables, followed by a couple of canned lychee for dessert, Larry headed off to work as a bartender at a lively biker bar.  Lynda would blend up some lychee in her smoothie then race out the door to dance classes and auditions between shifts at the restaurant.  While everyone was impressed with how limber she was, alas, she was not tall enough nor well-endowed enough.     Lynda’s drive to dance was beginning to lag.  Larry lamented almost nightly about the smoke the loud music and the fights that occurred in the bar. 

   Now it had always been Larry’s dream to open a Laundromat, actually an entire chain of Laundromats!  So after months of let-downs and too little money, Lynda relented and taught Larry everything she knew about running a Laundromat. 

   Today, Lynda and Larry own a league of Laundromats.  They have lots of money and live in a larger and more lavish apartment where they invite all their friends for parties and gatherings.  Of course Lychee fruit is always on the menu, whether it is stirred into a mojito during a barbeque or shaken into a martini during a quiet dinner.  Lynda and Larry laugh when they see their friends’ eyes pop when they are shown how to peel, pit and pop a fresh lychee into their mouths. 

   Lynda likes to experiment and see how far she can go with this ancient fruit of Chinese origin.  Everyone loves her lychee and coconut ice cream and Larry’s spicy and sweet lychee salsa. 

   How I  wish Larry and Lynda were my friends.  However, they've inspired me to go out and scavenge up some lychee fruit, fresh or canned.    

Recipe for Sweet & Spicy Lychee Salsa

Ingredients

4 ripe peaches or nectarines,-diced                        ½ pound green, seedless grapes,-stemmed and chopped

1 cup fresh lychees,-peeled, pitted and rough chopped      ½ cup red onion-minced

1-2 chipotle peppers in adobo sauce-chopped                      ¼ cup chopped roasted red bell pepper

¼ cup chopped fresh cilantro                                           1/3 cup fresh squeezed lime juice, (about 2-3 limes)          1 tablespoon olive oil                                                                salt and pepper to taste

1)      In large bowl combing the peaches or nectarines, grapes, onion, lychee, and chipotle peppers

2)      Stir in cilantro, lime juice and olive oil.  Season to taste with salt and pepper.  If you’d like more heat add a teaspoon at a time of the adobo sauce. 

 This salsa is best served same day – but can be stored in covered container up to 3 days.

                                                                                                     Makes approximately 4 cups

Recipe for Lychee and Coconut Ice Cream

Ingredients

1 can of coconut milk, (regular)                         1 cup reduced-fat coconut milk

12-15 lychees – peeled and pitted                     2 tablespoons fresh ginger 

Zest and juice of 1 lime                                     1 tablespoon vanilla paste            1 pinch salt

1/4 cup honey                                           

 fresh mint – chopped for garnish and 2-4 tablespoons toasted coconut for garnish

1)      In a medium saucepot, over medium heat combine sugar, water and honey.  Stirring until sugar has completely dissolved.  Allow to cool slightly

2)      Using a good blender or food processor, combine the cooled sugar/honey mixture, lychees, coconut milks,  ginger, zest and juice of the lime, vanilla and salt.  Blend until smooth.

3)      Pour mixture into a covered container and allow to cool completely in refrigerator – about 1 hour.

4)      Pour ice cream base into frozen ice cream drum and follow the manufacturer’s directions for your particular ice cream machine.

When finished, garnish each serving with a sprinkling of the grated ginger, chopped mint and toasted coconut.

*To toast the coconut simply spread shredded or shaved coconut onto a cookie sheet lined with parchment paper or foil, in a single layer.  Toast in a preheated 450 degree oven for about 5-10 minutes OR you can do this in a large skillet on your stovetop.  Just don’t walk away, no matter which method you use, the coconut burns quickly.

Some Lychee Trivia:

Lychee is the sole member of the genus "litchi" in the Soapberry family.  It is a sub-tropical fruit born of Evergreen trees native to the Guangdung and Fujan Provinces of China.  Now these monstrous trees are cultivated all over the world, India, South Africa, Vietnam, Thailand even California and Florida.

The delicate whitish pulp is encased in a pinkish-red prickly rind, which is NOT edible.  The taste of the fruit is sweet and rather perfumy.  Think watermelon and strawberry.  

Kk kould be for Kale, but let's go with Kohlrabi

"Superschmaltz, Gigante, Grand Duke."  If you know what those terms are referring to you win!  If not, here are a couple of clues; it's a vegetable, its name begins with letter Kk, and while the harvest season comes a bit later here in our planting zone, it is definitely in season further north of us.  Oregon to be exact.

Still no ideas?  Okay, I'll tell.  This week's Blog is about Kohlrabi, the literal translation being, "cabbage-turnip."  I must confess, while I have heard of this less common vegetable, of German descent, I had never thought of including it in any of my menus.  Until this week that is.  Nor have I ever come across any recipes instructing me to use it, or recommend it as a substitute for another ingredient.

My Produce basket - Filled with onions, sweet potatoes, kale and kohlrabi

Here's a close-up of the White Vienna variety - Kohlrabi 

I began my recent search for this knotty, light green relative of the turnip at my favourtie Farmers Market.  Since this is a specialty item, I figured I'd have better luck there.  But no, while all of the vendors I spoke to knew about Kohlrabi, only one had it in stock that day.  Alas, he only had delicate slivers of the Purple Vienna Kohlrabi as part of his micro greens mixture.  I was looking for the whole enchilada, or in this case the whole "tejano."

Fairly sure Whole Foods would stock Kohlrabi, but not wanting to pay their prices unless forced to, I decided to check out two other large grocery chains on the way.  When I arrived at the first store, I didn't see any thing resembling the descriptions I'd read, but wasn't completely sure what I was looking for.  So I did as I often instruct my students to do, I asked the produce guy.

"Oh we just stopped carrying that.  We used to have year round."

Hmmm, they just stopped carrying Kohlrabi?  That means this Potassium, vitamin C filled veggie has been right under my nose for who knows how long.  But I felt encouraged.  I asked why they no longer stock it.

"Not enough people bought it I guess," he answered.  "I can't even special order it for you.  They took it off my list.  Too bad too.  I like it.  I just slice it thin, drizzle some olive oil over it, sprinkle a little salt and pepper and it's ready."

I thanked him for the tip and left the store hopeful about my next stop.  I hurriedly passed the nectarines, apples and bananas.  Anxiously my eyes moved across the potatoes, onions, radishes and there!  There it was.  Nestled between the beets and turnips.  With over-sized, dark greed leaves looking much like those of the wild mustard plant attached to light green-whiteish bulbs with . . . things sticking out.  There was the Kohlrabi, patiently waiting to be discovered.  They were tied in groups of three and hardly cost more than $3.00 per bunch.  It felt as though this strange vegetable exuded a "well it's about time" energy as I approached to make my selection.

Feeling giddy, I stood in line to pay.  But the checkout clerk obviously was not familiar with my purchase, as I watched him struggle to find the bar code to ring it up.

"It's Kohlrabi," I stated in a most helpful manner.

"Oh, what's that?  I've never rung this up before."

For a brief second I considered going back to the produce section to buy out all they had, before this store, like the first, decided to discontinue selling it due to lack of buyer interest.  Instead, I took a few moments to share my new found knowledge. The taste, I was told, can best be described as a sweet radish, sometimes the bulbous stem, is as sweet and juicy as an apple.  Kohlrabi can be eaten raw or cooked in a variety of ways.  Even the leaves have plenty of vitamin K, and can be eaten steamed and served over rice or in soups. The clerk promised me he would give it a try.  With my change in one hand and my bag in the other, I exited the store happy in the knowledge I had perhaps inspired a new fan of Kohlrabi.

As soon as I entered the house I went to the kitchen and ran the three bulbs under water, leaves and all.  I then cut off the leaves and began peeling off the outer layer as instructed in my research.  The outer skin is so tough I had to put away my potato peeler and use a paring knife instead.  Once cleaned it up, I decided a quick taste was in order.  I took a bite . . . for some reason jicama came to mind.  But this wasn't as sweet as jicama, it still had more of a peppery, radish-like undertone.  I remembered the method of preparation the produce guy told me about.  I tried it . . . hmmm, not sure.  I took a few more bites.  I kind of liked it.  I finished slicing the rest of the first bulb, drizzled it with the olive oil and seasoned with salt and pepper, then stored the slices in the fridge to take to work the following day.  So glad I did!  I shared with 3 friends.  One a vegetarian, the others not.  I grabbed a couple slices to sample again, and found I liked the flavor better the following day.  The vegetable, when eaten raw seems improved when cold.  My vegetarian friend loved it!  The other gal, she enjoyed the crisp, clean taste, even with olive oil and seasonings.  The last friend, not so much.  She felt it was rather bland.  Upon my second taste, I decided Kohlrabi would be great in a sliced julienne in a salad, or large shavings of Kohlrabi with slices of apples and some toasted nuts. would add a nice crunch and mild peppery taste to a sandwich.  Of course adding it to your favourite coleslaw recipe would be fun.  Easier yet, thickly sliced and incorporated on a platter of crudites!

Sliced Kohlrabi with olive oil, salt & pepper - They look like apple slices don't they?

Next, how to cook it up.  This took a little research, but once I began looking, I can say, there are more than a few options out there.  Of course soups are big, think cream of mushroom or potato, using Kohlrabi instead.  Stuffed Kohlrabi, filled with chopped onion, ground pork and heavily seasoned with paprika, marjoram, and caraway seeds, will bring this homesick vegetable back to its roots in Germany.  Add it to a casserole with other root vegetables, some bacon and cheese.  There are also plenty of options for using the leaves, braised or steamed with fresh garlic and a nice finishing salt.  Think of using Kohlrabi leaves the way you would kale, (which also begins with Kk and is in season right now!).  But it's really hot here in Vegas these days so I went with a recipe I discovered on another site "acouplecooks."  Of course I modified it a bit, but I decided Kohlrabi fritters wouldn't heat up the kitchen too much and would be the perfect hot side dish to a large fresh summer salad.

Recipe for Kohlrabi Fritters

Ingredients; 2 kohlrabi - leaves removed and bulbs peeled
                  2 large carrots - washed and peeled & shredded            1 large egg
                   1/4 teaspoon salt            1/4 teaspoon pepper               1/8 teaspoon hot paprika
                   1 half onion - minced      1/4 cup matzo meal                  olive oil for frying
                   chopped fresh parsley or chives for garnish
Toppings; choice of, creme fraiche or sour cream, applesauce or guacamole

1) Using your box grater or food processor - grate kohlrabi
2) Place grated kohlrabi and shredded carrots in center of two paper towels and squeeze to remove as much of the natural liquid/water as possible
3) In medium mixing bowl, combine shredded carrots, grated kohlrabi, minced onion, the egg, salt, pepper, paprika and matzo.  Stir together until well mixed.
4) In large heavy skillet, heat enough olive oil to sufficiently coat bottom of pan, but not so much that you end up deep frying the fritters.
5) When oil is hot and shimmering, using a large scoop, spoon two to three scoopfuls of fritter mixture into pan.  Cook on both sides until golden brown.  Place on paper towel to absorb excess oil.

Serve immediately with your choice of toppings and garnish.   Makes about 4-6 Fritters

My son, who is my usual taste-tester, reported enjoying the taste and texture.  I personally liked the ones topped with creme fraiche and guacamole better than the creme and applesauce.  This is an easy to make vegetarian side-dish, so see what you think.

Kohlrabi Fritter with creme fraiche & applesauce

Kohlrabi Fritter with creme fraiche & guacamole 

Are Jalapenos Hot, Hot Hot?

Can you see them?

Here's that crimson red one!

Hot Hot Hot! That’s the preliminary alarm that runs across the title line of some the more important emails received in one of our offices.  To be honest it’s an effective way of getting our attention and prompted those of us who are disinclined to open emails during the course of our work day to open and read immediately. 

Hot Hot Hot! Is also what has happened to our weather this week.  Vegas was enjoying an unusually cool May when suddenly we went from 60 degrees to 90-something.  Increased temperatures always mean changes in how we dress, which isnt’ much, and what we eat.  You’d think we would stick to lemonade and salads in our efforts to stay cool and stay fit to wear those short-shorts, lightweight dresses and strappy sandals, or shirtless as many men around here do.  But to be honest, you’ll find most of us standing around the barbecue with our hands wrapped around a refreshing Margarita on the rocks or an icy-cold beer.

 

Included on most of our summer menus here are chips and salsas of all combinations.  Which brings me to another kind of Hot, Hot, Hot – chili peppers.  Jalapenos are in season!  I have been growing my own in a small pot on the back patio for the last couple of years.  While my small plant has never grown to its potential, 28-35 inches tall,(mine’s more like 18”), or yielded the 25-35 pods,( I usually get about 5-8), the taste holds that high level of heat, flavor and pungency we’ve come to expect from the Jalapeno pepper. 

You’ll notice one of the pods on my plant is a crimson red.  This pepper was the first to appear and leaving it on the vine, allowed it to ripen even further.  Most jalapenos are picked and consumed when they’re still in their green phase.  Some people consider jalapenos to be quite hot.  But really they only hold from 2,500 – 8,000 scoville units.  A scoville unit is the measure used to distinguish how hot a chili is.  The higher the scoville unit the hotter the pepper.  To give you some comparisons, bell peppers have a scoville unit score of 0, Caribbean Habanero 300,000 – 475,000, the famous Ghost Pepper or Red Naga starts at 855,000 scoville units and the worlds hottest is the Carolina Reaper (HP22B), at 1,569,383 – 2,220,000 units!!!   Now that’s Hot, Hot, Hot!!  I don’t know how you could even eat that!

What is a scoville unit?  For years I’ve been asking this simple question and no one could answer me.  After some exhaustive research I found that the scoville unit is associated with how much sugar syrup it takes to completely lose the heat from a chili.  I’m still not sure exactly how that’s done, but at least I can say more than, “oh a scoville is a unit of measure regarding how hot a chili is.”

Besides having the capability of making our eyes burn and our faces red, and in some cases, causing us to break out in a sweat, chilies are rich in vitamins C and A, and are reported to help ease the discomfort of arthritis, sprains and strains as well as headache pain.  Years ago, I was told eating foods that were hot and spicy would help induce labor.  I decided to give this a test when pregnant with my first child.  Already expressing her stubborn nature she was more than two and a half weeks overdue and I was sick of feeling tired and fat.  My indigestion was unbearable and that other old wives tale of drinking Castor oil trick hadn’t worked the week before.   I was willing to try anything.  On my way home from work I stopped in a little hole in the wall Mexican restaurant and ordered a cheese enchilada, the spiciest one they had.  The free salad on the side was simply shredded iceberg topped with a few cherry tomatoes, but I was more interested in the rounds of greens, still flecked with seeds that adorned my enchilada.  They were sliced jalapeno.  The old woman behind the counter carefully wrapped my take-home pan with foil and sent me on my way.  She must have known what I was up to, judging by the half smile she wore on her face while ringing up and bagging my purchase. 

These enchiladas worked!!  

At 6:00 I carefully transferred my small meal to real dinner plate, mounded the salad on the side and poured myself a beer.  Sitting back further than usual due to my over sized belly, which also served as a wonderful tray upon which I balanced my plate, I sat down to watch Chuck Willery host Love Connection.  This was my favourite show at the time, I snuggled in and commenced eating.  Well it worked!  By 8:05 p.m. I was walking around my apartment in agony with labor pains that moved in slow motion from my belly to my lower back.  Yes, those Jalapenos did what they I had hoped.  At 12:04 a.m. Natalia Alyse was born.  And I might add, she has a love of all things Hot, Hot, Hot.

Now-a-days we can request to have jalapenos added to almost anything, burgers, hot dogs, vinaigrette, smoothies, you name it.  But I love the depth of flavor and heat they add to salsas.  Today I’m preparing a simple chicken dish topped with a cooked combination of roasted tomatillos, onions and jalapenos.  Of course there will be some cerveza to wash it down.  

There are countless recipes on line for jalapenos.  But I like to go beyond those Poppers or adding slices of them to my ham and pineapple pizza.  Here's a couple you may want to try;

A Jalapeno Margarita!  Start by slicing, 2 jalapenos lengthwise.  Remove the seeds and ribs, as that's where the HEAT is.  DON'T touch your face or eyes while handling the peppers.  Be sure to wash your hands after handling them or you may feel stinging should your hands come into contact with your face or eyes.  In a large bowl or other container, place the 4 halves of cleaned peppers then pour 2 cups of tequila over them.  Cover and place in fridge for at least 2 hours.  When you're ready to make your Margaritas, begin by rubbing the rim of two glasses with fresh lime juice and dip into a saucer filled with salt, unless you don't care for salt on your Margaritas.  Fill each glass with ice, then simply divide 2 ounces of Grand Marnier into the glasses.  Add a shot, or two, of your infused tequila, a squeeze of fresh lime juice and 1 ounce into each glass of Papaya, Pineapple or Mango nectar. Ready!!!  

Instead of interjecting chips and salsa or guacamole in with your tasty libation try this "kicked up" Grilled Cheese.  You'll need good sourdough bread, sliced, some Brie cheese, 2 roasted jalapenos, seeded and ribbed of course, 1/4 cup roasted, (or not) pumpkin seeds, a handful of cilantro and 1-2 cloves garlic.  This time before you slice and seed the jalapenos, using a pair of tongs, hold them over the open fire of your grill or stove.  If you're not out at the grill or you have an electric stove, then you'll need to rub the peppers with a bit of olive oil, place them on a foil lined cookie sheet and roast them in the oven at 425 degrees for about 5-10 minutes.  No matter which method you use to roast, the peppers should be singed and blistery.  Then cut in half, remove the seeds and throw the peppers into your food processor or blender.  Add the skinned cloves of garlic, juice of one fresh lime, pumpkin seeds, and the cilantro.  Blend until you have a nice paste.  You may need to add a bit olive oil if too thick.  But we want it pretty thick so this spread doesn't spill out of the sandwich when you take a bite.  Season to taste with salt and pepper.  Spread this delightfully spicy green mixture onto both sides of the bread, top with slices of Brie and grill in your Panini press or in a large skillet until cheese has melted.  

This sandwich shown here uses pistachios instead of pumpkin seeds, hence the shells.  I think pumpkin seeds make for a richer taste and they are generally less expensive.

Yum Yum Yum and Hot Hot Hot!

Ii - Indian Figs!!

Look Familiar?

   Picture it – 1972, my right arm is extended, fingers curled under with thumb up and arched.  I’m wearing a pack that makes the one Reese Witherspoon wears in the movie “Wild” look like she snatched it from a preschooler with a penchant for cupcakes and bunnies.  Mine extends several inches above my head and weighs almost twice my 119 pounds.  Fortunately my dancer’s flexibility and leg strength allows me to maneuver my arms into the padded straps then rise to a standing position.  However, like Reese, I have to hunch over in order to maintain my balance.  This forces me to lift my chin in order to see where I’m going.  I feel like a turtle on two legs.   

   Michael, Jimmy and I are making our way down a long stretch of road somewhere on the south side of the Badlands.  We’re not exactly sure where we are and, as been our practice of late, the boys are hanging back a bit so drivers passing by initially see only me.  On this particular day, the South Dakota winds whip their way through Jackson County with such ferocity I can barely hold myself upright.  My long paisley printed, purple skirt keeps getting twisted around my ankles making it even more challenging for me to put one heavy hiking boot, in front of the other.

   Michael is yelling something at me, but the sound of the wind muffles his words.  As I turn around to see what he said, my muscles are no match for the huffing and puffing of Mother Nature and I am blown backwards by a surging gust.  Suddenly I find myself flat on my back, the tire-tread soles of my boots facing skyward while my overstuffed back pack serves to cushion the fall.  Evidently this is a comical sight, because now I can clearly hear both Michael and Jimmy laughing hysterically.  Of course neither of them walks over to help me.  Probably because the Women’s Liberation Movement is going strong and I’m usually thrilled when opportunities such as this one allow me to emulate leaders of The Movement.  What would Gloria Steinem and Betty Friedan do?  With a one, two, three, I manage to roll over onto my hands and knees then wobble my way up to a semi- erect position.  I see blood dripping onto my white peasant blouse.  

“I’m bleeding!!”

   Thoughts of the Sisterhood are blown away with the dust and pebbles skittering past my feet and replaced with behavior more associated with a Disney Princess.  The boys rush over, Michael shoves my head back and uses his dirty, torn shirt to pinch my nose while Jimmy stands behind me pack-to-pack ensuring I don’t fall backwards again.  It is during this display of harried hustle and bustle when a long, black, shiny car pulls up next to us.

“Everything okay?”

“Yea, she just has a bloody nose.”

   As the three of us look over to acknowledge the driver we see he isn’t our usual pick up.  Those who have been giving us rides as we make our way across the country from West Coast to East are usually “middle America.”  Decent people who are more curious than anything, about a 6’2” Grizzly Adams doppelganger, a diminutive but real life Bilbo Baggins, (with a really long beard), and a Peggy Lipton wanna-be, on an adventure most of them of have only heard about and a few dared dream.  They ask us questions like; where’r  you from, where’r you going, so you don’t have tents, do you work, what do you do for money, so you just sold all your stuff and now you’re out seeing the country?  Their interest is genuine and help generous.  Of course there have been some who slow only enough to spit a luggy at us and yell something like “go home hippies!”  But those are few and far between.  Due to the lack of teeth in their heads we don’t take them too seriously.  What they do have are rifles on the gun racks of their trucks, spitting back is never an option.

  This driver is different.  He wears a dark suit and tie and appears to be in his forties.  Instead of a gun we see a briefcase on the seat of his car.  Because of this, not one of us thinks to ask him for a ride. 

“Get in the car.”

Well, that sounds scary.  Shit where did all my; I am woman hear me roar stuff go?  Michael, Jimmy and I don’t move.  Obviously he can’t rob us.  You can tell by looking at our tired, dirty and my now bloody face we don’t have any money or valuables on us.  Rape is out of the question.  Michael looks to be a big, mean, biker guy and some might discern Jimmy as shifty. Though he’s anything but.

“Get in!  You’re not supposed to be here.  If they catch you, you’ll be in trouble.”

This gets our attention.  Still we stand looking at him, heads cocked as though urging him, well go on.

“You’re on Lakota property!”

   Michael and Jimmy immediately opened the back door of the car, throw in our packs then push me in.  As I sit wedged between my two bulldogs the man asks how we ended up there. 

“Where?  We don’t even know where we are.”  Michael booms from the back seat. 

I’m amazed there’s room in the car for the three of us and all our stuff. 

   

“You’re on protected land.  You’re on the Pine Ridge Indian Reservation,” replies the man.

  “I guess when our last ride dropped off us we walked on without knowing it.”  Michael sounds sheepish when he answers. 

   The man explains in a serious tone, he’s a federal attorney and has been in meetings over the last several days with the chiefs and elders of the Oglala Lakota tribe.  For three hippies to be found wandering around without permission could work out badly for us.  Especially during a time of unrest, which this is. 

“But we’re peaceful,” I murmur.

   “Doesn’t matter,” says Jimmy.  “The Oglala are one of the 7 tribes of the Lakota People that make up the Great Sioux Nation.  The Lakota have been reported to be among the most aggressive of Native American tribes due to their unifying with the Cheyenne and the Arapaho when they wiped out General Custer’s entire battalion.”

“That’s right, Battle of The Little Bighorn.”  Our driver clarifies from his position.  Jimmy went on.

“The Oglala Lakota are also known as The Teton, which means Prairie Dwellers or The Teton Sioux.  But some of their people reject the Sioux name since it is said it was given to them by their enemies the Chippewa.  Sioux means snake, so it can be considered a slur.  Because Native Americans have their own by-laws and are not required to adhere to state and federal laws, they can judge and sentence people as they see fit.”

“How do you know all that?”  Michael asked.

“I don’t know, I just do.”

Jimmy retreated back into his quiet space.  He hadn’t said more than four words in the last week, so this splurge of words tumbling out of his mouth and his intimate knowledge about the Lakota was downright shocking to Michael and me. 

   But now I was really scared.  When you realize how close to serious trouble you stood not one minute ago it brings you to a place of introspection and gratitude.  We rode in somber silence until we reached the end of the reservation, according to the attorney anyway.  I still couldn’t see any kind of boundary of where we were when the man picked us up and now.  It was all tall and short grasses amid wide open prairie land that make up this part of the Great Plains. 

   The man told us there was a small market and gas station about a mile or two up the right side of the fork in the road.  We climbed out, thanked him and watched as his big shiny car headed towards the left.  It was dusk and all I wanted to do was get to a bathroom where I could wash myself up and change my clothes.  As we approached the market Michael said he would buy some food and ask about a good place to camp for the night. 

   I emerged from the bathroom, in fresh jeans and shirt, legs shaved, (I had perfected the art of shaving my legs in the sinks of public bathrooms), smiling at Michael and Jimmy each carrying a grocery bag filled to the brim.  Michael had decided my bloody nose was a result of low iron and not enough food.  He bought all kinds of fruit, nuts, raw veggies, beans and beef jerky.  Jimmy had the beer, wine and water.   And since I had a tougher than usual day, M & M’s, candy bars as well as all the ingredients needed to make S’Mores!  I was ecstatic and realized I was starving.  The clerk inside told them there was a safe place to camp another mile.

   We set up camp, if you can call it that, no tents, just ground cover sheeting, our bags, blankets and bug spray.  Jimmy built a small campfire and I sorted through the groceries to assemble dinner.  Most evenings I was less Betty Friedan and more Betty Crocker.  I pulled something from Michael’s bag I had never seen before. 

“What’s this?’

“Oh that’s an Indian Fig!  At least that’s what the lady at the market told me.  She said it would be good for you.   Have lots of vitamin C, fiber and calcium.  There’s jerky for your iron deficiency.”

“Who said I’m iron deficient?”

“I did.”

“Well I’m not.”

“Who had the bloody nose today?”

“They also have lots of potassium in ‘em.  You need that too Deborah.”  Jimmy chimes in with yet another gemstone of information, causing me and Michael to desist in our verbal tennis match.

“How do I eat this?”

“Ask Einstein, I’m sure he knows,” remarked Michael.

Jimmy did know how to eat the Indian Fig, also known as Prickly Pear, Cactus Fruit or Tuna.  Pulling out his hunter’s knife, he began cutting away the skin, explaining the sharp spines, are removed before they reach the market. 

“Indian Figs come from a specific type of cactus with flowers that come in white, yellow or red.  They begin blooming in early May, so this is their season.”   Jimmy continued expounding his knowledge of this rare find.

“It can be used to make jams or jellies.  In Mexico it’s used to prepare Colonche an alcoholic drink.   Indian Figs are best eaten chilled but since we don’t have access to refrigeration we’ll have to make do. Here, try it,” Jimmy instructed, as he held a small cut of the magenta morsel on the point of his knife. 

   Cautiously I plucked the piece from its utensil and put it in my mouth.  The texture was soft and there were lots of small seeds inside.  But the taste . . . the taste was wonderful!   Like a juicy watermelon hooked up with a piece of Bazooka bubblegum! 

“Wow!  I like this!  What do I do with the seeds?”  I garbled with my mouth full of them.

“You can swallow ‘em or just spit ‘em out.”  Jim replied as he began slicing up a second one for himself.

I liked Indian Figs then and I like them now.  They can be hard to find.  Your best bet is going to a market offering a rich selection of ethnic produce.  When I do happen upon some of these delightful, albeit unusual, treasures I buy them up.  You don’t have to remove the skin to eat; you can simply cut the fruit in half and use a spoon to scoop out the meat, kind of like a grapefruit.  I also like to peel them and throw one into my smoothie.  Another great idea would be to cook it down or juice it then use as an ingredient in vinaigrette.  

                                   

I can't take credit for this beautiful bottle of Indian Fig concentrate.  But I DO plan on adding some to my smoothie tomorrow morning.

Recipe for Indian Fig concentrate:

Ingredients

6-8 Indian Figs

1-2 cups Baker’s sugar, (super fine)

1)      Remove skins from figs by using a sharp knife and making one incision along the length of the fruit.  Peel back the skin and discard or save for your compost pile.  Do this for each fig.

2)      Cut the figs into quarters and place in a large saucepot

3)      Add water to the pot, enough to cover the figs

4)      Place on stove top over medium-low heat

5)      Add 1 cup of the sugar and allow mixture to simmer for about 30 minutes.  Taste about halfway through the cooking process, adding more sugar if you like.

6)      Allow mixture to cook down until it thickens, about the consistency of real maple syrup, not the fake really thick syrup some of us like.

7)      Allow mixture to cool – then store, covered in the refrigerator.

Use this mixture to taste, in a home-made vinaigrette, your smoothie or as an ingredient in a sassy Margarita!

Hh - Halibut & Hyssop, But Not Together, (but I guess you could)

Swwwish ~ Zooom~Aaahhhh.  Those are the sounds of my recent blowing around from Vegas to Sacramento , Ashland Oregon to Carson City, San Diego and back again.  I’ve been doing a bit of traveling and have lots of food fodder to share.  So I’ll get right to it.

Sacramento was our first stop, (I was traveling with my youngest daughter), to pick up my mother, sister and nieces.  My eldest niece, a kindred spirit, as she is truly a mini-me of me, had taken the time to prepare a simple yet flavorful cream of mushroom soup upon our arrival.  Of course there was ample wine as mother, my mini-me and I enjoy our squeezed and fermented grapes, then we were off to bed.

We rose very early the next morning embarking upon our “road trip” to Ashland.  The five hour drive provided us with all kinds of girl talk, country music, (they allowed me ONE song from the sixties), and stunning topography that went from green to greener and more lush.  Bathroom stops included healthy snacks comprised of beef jerky, animal crackers and chocolate milk.  By our final stop we began to complain about the chill in the air as we rummaged the car in search of sweaters and jackets.  Upon exiting the little market with more snacks, we chatted it up with some very friendly gentlemen, (that always happens when my sister and I go out with our daughters), warning us about the excitable highway patrol officers who are drawn to cars with California license plates.  When they saw us wrap our sweaters and jackets tighter around ourselves, they chuckled.  One of the men told us we would only get colder, as we headed further north, “up into the clouds.”  He was right. 

Our 4:30 a.m. wake up time was worth it.  We arrived at the Shakespeare box office just in time for our 11:30 matinee.  Oh, opps, wait ~ Note; Mother and I are notorious for making little mistakes such as scheduling limos to pick us up 24-hours prior to when we actually need to be picked up.  Or, we find ourselves standing at someone’s door for a garden party, with our thoughtfully prepared dish for the potluck, only to be told by our baffled hostess, the party is tomorrow.  In our efforts to do better, we’ve started emailing one to ensure our flights are synchronized.  And yet, to our dismay, we recently discovered while our flights arrived within minutes of each other we were days apart.  She a week too early, me a week too late.  Anyway, this day was one such mistake; the matinee didn’t start until 1:30.  Sharon and my nieces immediately began grumbling about losing a good two hours of beauty sleep.  As if they needed it!

No worries, a marvelous aromatic scent emitting from the restaurant next door, tickled our noses and activated our salivary glands.  We entered; no wait of course, ordered lunch and officially began our vacation with glasses of wine and Prosecco.  Lunch was followed by a bit of shopping, since we still had time before the show.  We were all shocked and surprised about the no sales tax thing in Oregon.  But no one more than I, as I watched my sister and nieces try on and purchase my favourite style of sandal, Birkenstocks.  They must have caught the Hippy-Dippy fever as we descended that last mountain into downtown Ashland.  I don’t recall anyone getting that excited about Berkies when I wore them back in the ‘60’s and ‘70’s! 

Amid mild rain storms, backstage tours and theater productions there were two amazing meals.  The first was at The Loft, the second at Alchemy.  For me the meal at The Loft was ahmaazing. 

Dining with others whose culinary knowledge and experiences range from actually cooking, to watching Food Network to well . . . just eating, always serves to heighten my enthusiasm for a meal.  My youngest niece had been told by one of her co-workers, if she had a chance, to order charcuterie.  After explaining charcuterie is a platter of selected meats and pork specialties, such as pates, rillettes and galantines with perhaps a few cornichons or olives and always bread, my table-mates agreed to make that our choice of shared appetizer.  It was fabulous.   For dinner Alicia ordered a comforting, rainy-day macaroni and cheese, my daughter and eldest niece shared a hearty bowl of bouillabaisse, mother ordered duck nestled on a bed of polenta.  The polenta, I’m afraid was the best part.  My sister and I shared the Alaskan Halibut.  And not just because Halibut begins with Hh, my letter for this week’s Blog, but the server’s description was so good.  When the platter was set before us, our generous portion of this northern Pacific flatfish relative was adorned with fresh morels, asparagus and carrots.  All drizzled with a champagne beurre noisette.  The flavor was clean yet rich.  I loved it! 

To say Halibut can be included in my alpha-food journey is not the stretch you may think it is.  Though we have access to halibut year round, according to my research, halibut fishing season begins in May for Oregon and Washington State.  This means we get the best fresh caught from late spring to early summer.    A friend of mine who is a regular traveling fisherman claimsAugust is the month when halibut is most abundant.  He says the cost of fresh caught in the stores should be lower than as well.  Since August is part of summer,  I’m going with my research and when my friend snaps on his fishing vest and slings his pole over his shoulder. 

On to Carson City for a week of work.  Nothing terribly exciting about my food there.  My work peers and I usually head for the nearest grocery store upon arrival so we can stock the mini-fridge in our hotel rooms.  I purchased some hummus along with crudités, cheese wine and water, but that’s it for Carson.

I arrived back at McCarran long enough to walk my oversized suitcase out to my associate’s car then turn right back around to get on another flight for San Diego.  My trip to Mission Beach was for a Dragon Boat race with a group of women who can out-paddle and out-sweat any co-ed team.  And that is just what we did!  Three heats later, against mixed teams, since they had cancelled the women’s only event due to lack of sign-ups, and beating our own best time, we were due for a party.  And party we did!  With plenty of beer, spicy poke fish tacos, fresh, bright ceviche and individual team member recognition.  

  

It was Sunday morning when my team/roommate and I went in search of a good cup of coffee.  Just around the corner of our hotel we found ourselves in Old Town amid a huge Cinco de Mayo celebration.  No Starbucks, Peet’s or Coffee Bean & Tea Leaf, just good old coffee/ice cream shops, a torrent of Mexican restaurants, clothing and shoe vendors and a marvelous array of hyped-up-lowered vintage American cars.  Still there were plenty of homes not converted into commercial venues.  Instead, they had weathered patio furniture, obviously still in use, decorative clay pottery littered about and a near forest of Hibiscus, Hydrangeas and Bougainvillea.  But one little pueblo like house stood out.  This homeowner was a real gardener.   Though still somewhat unruly the garden displayed an abundance of edibles.  Fruit trees, citrus trees, tomatoes and herbs.  Tons of herbs, most I recognized immediately as my friend tested my herbology knowledge.  One herb stumped me.  But only for a moment; it was hyssop.  It took me a minute to call out its name as I scrutinized the mint scented, tarragon shaped leaves and tall spindly stems with small blueish-purple flowers at the top.  The plant didn’t seem to be in full bloom yet, but once I reached my hand through the black, rod iron fencing, to pluck and smell the herb, that licorice scented flowers were the give-a-way. 

I have only had the pleasure of growing hyssop once, since I don’t ever see it at our local nurseries.  

Odd, as hyssop would do well here Vegas.  Drought and deer tolerant, we don’t have deer but certainly heat.  And it draws butterflies and hummingbirds.   When I harvested my hyssop I used it every chance I could.  Adding it to salads, atop brie cheese and infused in my ice teas, and cooked carrots.  I used to eat my raw carrots dipped in Ranch dressing and the cooked carrots in a bath of butter, cumin and marmalade.  Later, making healthier choices I began dipping my raw carrots in hummus and figuring my marmalade glazed carrots carried too much sugar I thought the culinary hyssop might be a nice alternative.  I was right.  The hyssop gave a unique and real Peter Rabbit herbaceousness to my side dish. 

Hyssop is an herb that goes way back.  There are several mentions of it in the Bible from Moses to John the Baptist.  The ancient Greeks boiled hyssop with rue, (another herb also known as “herb of grace”), and honey, then use the concoction as a cough remedy.   Here’s my hyssop concoction:

Ingredients

1 lb of baby carrots           ½ cup vegetable stock       salt and pepper to taste

1 Tblsp orange marmalade (this is far less than I used to use)

1 Tblsp unsalted butter     1 tsp finely chopped culinary hyssop leaves – save flowers for garnish

1)      In medium saucepot, combine carrots, stock, marmalade and butter.  Bring to a simmer over medium-low heat.

2)      Cook until carrots have softened a little but still have some snap and liquid has thickened, about 8-12 minutes

3)      Remove from heat and pour into serving bowl.  Toss with chopped hyssop leaves and season to taste with salt and pepper. 

4)      Garnish with hyssop flowers and serve immediately

                                                                                     Makes 2-3 servings

I couldn't help myself, I added currants to this one.