Agua de Jamaica

Dried Jamaica leaves found at my local Marcado- $4.99 a pound
**Oddly enough women that are pregnant should avoid this tea but when I came across these flowers today in the Mercado I had to make some to share with you.


I first tasted this tea in the kitchen at D'Amico Cucina Restaurant in Minneapolis. The Chef I worked for use to make us this tea as a refreshing alternative on those busy nights. We would also enjoy this tea during our traditional "family meal". The "family meal" was always made by one of the cooks and mainly consisted of a pasta and salad...either way, in the D'Amico kitchen is was always just as good as anything on the menu~ made from the heart and with exceptional ingredients! This tea is no different.

This delicious herbal tea from Mexico, has a strongly refreshing, sweet taste, and is a beautiful ruby red color. It is offered by some Mexican restaurants as a refreshing alternative to iced tea. Hibiscus flowers are called jamaica in Spanish. (Pronounced ha-MIKE-ah -- not like the Caribbean island)



Here's how to make it!
•2 cups dried Jamaica flowers (or two ounces)
•6 cups water
•3/4 cup sugar

Rinse and drain the dried jamaica flowers in a large colander. Bring the water to a vigorous boil. Stir in the jamaica flowers. Stir continuously for one minute while the mixture boils.

Remove from heat, and let steep for two hours.

Strain the mixture, pressing the leaves so all the juice squeezes out. Discard the flowers. Taste. If it is too tart for your taste, add more water and/or sugar to correct for tartness and sweetness.

This drink is served cold, so cover and refrigerate before serving.

Black Mission Figs-

These figs have become familiar to me over the years while cooking in Minneapolis and assembling pastries in Scottsdale. The mission fig originally came from Northern California and was introduced by the Franciscan missionaries. These figs are sweet and grow quickly and can become quite large. Since they do not need pollination, their seeds are smaller than other varieties of figs making them easier to enjoy. These little beauties are a good source of fiber and potassium and low in calories-they not only help to lower high blood pressure, they also taste AMAZING!! They are sweeter than honey and have an attractive tear drop shape. The first crop season is normally around mid to late June and offers a succulent and delicious fruit!!

So, you may be asking yourself…”How do I select figs”?

Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled.

Enjoy on toast, paired with soft cheese or just as they are!

Check out this website to find some great local farms in your area for other great local grown items. Know what your eating and where the food comes from. 

http://www.localharvest.org/

Pate Brisee (pie dough)

Ingredients:

 

2 1/2 cups AP flour
1 tsp kosher salt
1 tsp sugar
2 sticks chilled unsalted butter (cut into small pieces)
1/4 to 1/2 cup ice water

• Place the flour, salt, and sugar in a food processor and pulse until combined

• Add the butter and pulse in the food processor until the mixture looks like coarse meal (about 10 seconds)

• Continue pulsing and slowly add the water- a little at a time just until the dough comes together. Do not pulse longer than 30 seconds.

• Place the dough onto a floured work service and divide the dough into two sections. Once divided, flatten into round disks and place on a piece of wax paper and freeze for up to a week.

I hope you make this simple and wonderful pie dough- and share your feedback!

Happy cooking!

 

Sugar- The Stuff Dreams Are Made Of!

Caramel Sauce.

Caramel is one of those comfort sauces we all love. It’s sweet, salty, and at times, can be a little bitter. Drizzled over ice cream, ladled over a delicate piece of cake or mixed into our favorite chocolate candies, caramel is something we all love and can’t pass up.

Caramel can seem a bit intimidating. There are certain rules and tricks to follow and use.  Cooking sugar has stages and temperatures to follow.  However, this classic French recipe is done by color and not so much by a temperature. Here are the basics broken down. 

This is a great kitchen gadget.  A kitchen scale helps with correct measurments

Caramel Sauce

Sugar- 8 oz

Water- 2 oz

Lemon juice- 1-2 drops

Heavy cream 6 oz

Saucepan

Pastry brush

• Combine the sugar, water, and juice in a saucepan. I recommend a stainless steel pan rather than a non stick…the sugar is going to get REALLY HOT!!

• Bring sugar to a boil, stirring to dissolve. 

• 
  
  Once sugar is had dissolved and has reached boiling, stop stirring and lightly brush sides of pan with pastry brush and water. This along with the lemon juice will prevent crystallization.  
• Once sugar has begun to turn colors look for a light amber color and then remove pan from heat. The sugar will continue to cook and will darken in color. Let stand 5 min.  

• 
  
  While sugar is cooling, bring the cream to a boil. Then add a few drops to the cooling sugar. At this point the sugar is still EXTREMELY hot. It will begin to bubble and steam, stir while adding the cream a little at a time until completely mixed.  

• 
  
  Let cool completely. 

Vanilla Ice Cream Custard- (Creme Anglaise)

8 oz egg yolks- 12 yolks

10 oz sugar

2 pints whole milk

1 Pint heavy cream

2 tsp vanilla extract or scraping of a vanilla bean pod

pinch of salt

Really good ice cream starts out as a simple and classic French dessert sauce called Crème Anglaise. This custard like sauce is often paired with bread puddings, drizzled over warm pies or even served next to a delicious bowl of fresh seasonal berries. Crème Anglaise is a simple sauce to make and store for a few days.

To make to Crème Anglaise:

• Seperate egg yolks-

• 
  
  Combine the egg yolks and sugar in a mixing bowl. Whip on medium speed until thick and light in color.

• Scald the milk and gradually mix the milk into the egg mixture. Mix a little at a time so that not to cook the eggs into scramble eggs, you just want to temper the hot liquid into the egg sugar mixture.

• Heat custard over double boiler and stir constantly until thickens- it normally takes about 10 min.

• The custard is ready once it thickens and coats the back of the spoon and when you draw a line the custard stays separated.

• 
  
  Cool the custard in a water bath until completely cool- Once cooled refrigerate overnight before adding the mixture to your ice cream maker.

Once the custard has cooled overnight, I added the custard to my ice cream maker and it began to churn.  Once it thickened, I added toasted salted almonds (chopped) and added the caramel and mixed together.  I returned the mixture to the freezer overnight.

The icecream came came out AMAZING!

Classic Cheesecake with Spiced Chile Peaches

So, I don’t know about you guys, but I LOVE cheesecake! I love any cheese product…stinky, creamy, stringy, curd form, mixed into a sauce, baked or fried. Just not easy cheese in a can…which someone I love, LOVES! CHEESE IS GREAT!! So, it’s no surprise that cheesecake just happens to be one of my favorite desserts!
When I make cheesecake I really like classic flavor mixed with the unexpected topping. Recently I made a classic cheesecake with spiced peaches. The twist, the peaches were spiced with an unusual ingredient- Chinese Peppers. I know, this combination sounds a little crazy but it really works!

Here is how I make cheesecake

Ingredients:

1 ½ cup Graham Cracker crumbs
4- 8oz packages of cream
1 ¼ cup sugar
Zest of 1 lemon
3 tablespoons lemon juice
1 teaspoon Vanilla Extract
4 eggs @ room temp.

• Preheat the oven to 325F. Grease an 8-inch spring-form pan with a layer of parchment on the bottom.
• Place on a round of foil 4-5 inches larger than the diameter of the pan. Press firmly against the sides of the pan.
• Sprinkle the graham cracker crumbs in the bottom of the pan and press into even layer
• Place into oven and toast 12 min.

• In a food processor, place cream cheese and pulse until smooth
• Once smooth, transfer cream cheese to standing mixer and add in sugar, lemon zest and lemon juice.
• Beat eggs into mixture one at a time and then finish with the vanilla.
• Mix batter until just combined.

• Pour batter into prepared pan and place in larger baking pan and place in oven.
• Pour enough HOT water in the outer pan (about 1”)

• Bake about 2 hours (cheese cake is done when you slightly shake pan and do not see a ripple)
• Let cool in the hot water and then allow cheesecake to chill completely in refrigerator at least 4 hours.
• Run knife along outer edge to release from pan

Cheesecakes are one of the many simple things to make in the kitchen.  Just remember, be aware of what's happening in the oven! If the water runs low, refill with HOT water.  If the top begins to brown, place some foil and slit the top to allow steam to escape.  Don't over bake...this causes cracks.  It's not too hard but just takes passion and dedication!

To make the Peaches

1 can sliced peaches
1/4 teaspoon cinnamon
1/4 teaspoon fresh grated nutmet
Pinch of ground clove or 1 whole clove
1/2 Tien Tsin Pepper

Place spices into mortar and pestle and grind into powder.
mix powder into peach mixture and heat over stove

Slice cheesecake and top with sliced peaches.


Happy Cooking!

Delicious Summer dinner

I’ve been making a mock crab salad for many years and it’s quickly become one of Nick’s favorite dinners. I say mock crab because, yes its imitation crab. I know, I know- but I’ve been making this salad since back in our “budget days”. It's good and we LOVE it.  I hope you try it and let me know how things turn out!

Happy Cooking!

2 packages of imitation crab
1 mango
1 Red Onion
1 Jalapeño
2 Lemons
2 cups diced jicama
1/2 bunch of cilantro
Corn Tortillas

• Chop the imitation crab and add to large mixing bowl
• Squeeze juice from two lemons over the meat
• Chop cilantro and add to bowl
• Finely dice red onion and jalepeno (careful not to rub your eye after chopping pepper)
• Chop jicama and mango
• season with sea salt and fresh gound pepper
• heat corn tortillas and serve in tacos 

*left overs can be used ontop of crisp greens and pairs well with Russian Dressing or "Catalina" dressing.

Enjoy!

Cinnamon Wake Up Call

 

One of the best ways I like to wake up my family on a Saturday morning is by making some delicious homemade waffles. Some people prefer to reach for the quick and simple frozen ready-to-go's but when you want to make your family something special, homemade is always the way to go! Despite all the myths, cooking is not some long and tedious process! Cooking is simple if you plan ahead and does not have to be this intimidating process! IT'S ONLY FOOD!! Find enjoyment out of it, taste your product and look forward to the end results.

 

 

When I make waffles, I don't like them too sweet. I like to add different flavors into the batter so I can pair them with different toppings. Its fun and a simple way to cut back on processed sugars and fill in with seasonal fruits! Here is a simple and easy recipe for some DELICIOUS Cinnamon Waffles.

 

Yield: 5-6 large waffles

 

• 1 cup all-purpose flour
• 1 teaspoon cinnamon 
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 2 large eggs (separated)
• 1 cup milk or nonfat buttermilk
• 4 tablespoons unsalted butter, melted

 

Preheat the oven to 200F with a cookie sheet in the center

 

Heat waffle iron-

 

• In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder, sugar and salt.
• In another bowl whisk together egg yolks, milk or buttermilk and melted butter
• Pour into dry ingredients; stir until just combined. Don't over mix.

•   In another medium bowl, whisk egg whites until stiff but not dry. Fold into the batter.

 

•  Pour about 1/2 cup onto the waffle iron and cook until lightly brown or for about 3-4 min.

•  Once waffles are done, transfer to oven until ready to serve and then pair them with your favorite items and enjoy!  

Happy Cooking!