Albondigas!

I know, it's been a while since my last post.  Sorry about that.  Anyhow, I thought I'd share my most recent foray into my ongoing culinary education:  Albondigas!

Say what, you ask?  Albondigas is a tomato-based meatball soup that is very popular in Mexico.  No, I'm not from Mexico; I just love Mexican cuisine.

On a beautiful Sunday last month, I've invited my good friend, Rachel, to cook with me, try something new, and give her opinion of the dish.  We have agreed beforehand that she will make whatever she wants to try and I will make the entree.

Rachel made some type of Mexican cookies (almost like wedding cookies; see photo below).  Unfortunately, one thing she and I learned from this experiment was to always check the cookies at halfway mark and not go by the recommended baking time stated on the recipe.  The cookies turned out good but got cooked about 5 minutes too long, I think.  They were excellent though and certainly the recipe is worth trying again.  (I do not have the recipe to post ~ I will ask Rachel if she is willing to share.)

Now to the ALBONDIGAS (pictured above).  I found this recipe from a very old issue of Bon Appetit magazine that I have been saving for posterity (May 2003 issue).  It was a special collector's edition entitled, The Soul of Mexico.  It was a very simple recipe so I thought I'd give it a shot.

Albondigas have a history reaching back to when the Moors crossed the Mediterranean from North Africa and for almost 800 years ruled most of the Iberian Peninsula, dominating both the culture and the cuisine.  Even the name albondigas is believed to have originated from the Arabic term al-bunduga, meaning "ball."  The Moorish influence followed the Spaniards to Mexico and these meatballs adapted well to the inclusion of tomatoes and chilies from their new home.

First, the recipe:
Albondigas con Salsa de Tomate y Chile de Serrano (6 servings)

Meatballs:
4 4x4 inch crustless squares firm white sandwich bread, torn into small pieces
1/3 cup whole milk
1/4 cup finely chopped white onion
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 cup finely chopped seeded tomatoes (about 4 medium)
2 large eggs
1/4 cup chopped fresh mint

Sauce:
4 medium serrano chiles, stemmed
2 garlic cloves, unpeeled
4 14-1/2 oz. cans diced tomatoes in juice

1/4 cup canola oil
1 cup water
1 teaspoon fine sea salt

FOR MEATBALLS:  Combine bread, milk, onion, garlic, salt, oregano and pepper in bowl.  Mash with fork until thick paste forms.  Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft).  Using 1/4 cupful for each, form mixture into 2-inch balls.  Place on baking sheet; chill while making sauce.

FOR SAUCE:  Line heavy small skillet with foil; add chiles and garlic.  Cook over med-high heat until skins begin to blister and blacken, turning frequently, about 15 mins.  Cool garlic slightly then peel.  Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth.  (Meatballs and puree can be prepared 6 hrs ahead.  Keep meatballs refrigerated.  Cover and refrigerate puree.)

Heat oil in pot over med-high heat.  Add tomato puree, 1 cup water, and salt; bring to boil.  Carefully add meatballs; bring to simmer.  Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 mins.  Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 mins.

Spoon white rice into bowls.  Top rice with albondigas (meatballs and tomato-serrano sauce) and serve.

The albondigas was a success!  Thanks to Rachel who helped make the Mexican style white rice (recipe will be posted soon).  Although I personally avoid eating meat, I try to make an exception when I test recipes that contain meat products.  This is definitely one dish worth the sacrifice.  It would be great to use grass-fed beef and organic pork.

My husband, Rachel and I sampled the dish.  We all agreed that it was delectable and really something enjoyable for a casual meal or to serve to a group of friends.  It was very tasty and the addition of mint in the meatball perked up the flavors and gave it a nice zing.  I love spicy/hot foods so I would most likely add more serrano peppers or jalapeno next time I try this recipe.

It was a yummy lunch and I can't wait to try another dish soon.  Thanks again, Rachel, for your help!  Let's do this again.

 Rachel's Mexican style cookies

Toxic Compost Dirt Dessert

On Halloween, a favorite fun dessert was served to anyone brave enough to try it (hubby, friends, neighbors).  I call it "Toxic Compost Dirt."  The toxicity comes from the liqueur (the more you put in, the more toxic it becomes.) Here is the recipe:

8 oz Cool Whip, thawed
1 small box (4-oz) of Jello Instant Pudding (chocolate flavored is best)
1/2 cup of liqueur of your choice (Kahlua, Frangelico, Baileys, etc.)
1/8 cup of vodka or rum
2 cups cold milk
Gummy worms (1 small bag) - I also used Willie Wonka's Sluggles
Oreo cookies (original kind), crushed but not too finely

Prepare pudding mix as instructed in the box.  Then mix in liqueur well.  Prepare clear cups (about 6 cups). Put crushed Oreo cookies at bottom of cup, then fill with pudding mix.  Finish with crushed Oreos on top then decorate with gummy worms.

[Alternatively, I also made vanilla-flavored pudding and layered the flavors in the cup.  I flavored chocolate pudding with the liqueur and vanilla with either rum or vodka.  Then alternate layers with Oreo (bottom), vanilla, chocolate, Oreo (top).  I have also made this with my own homemade chocolate mousse instead of the Jello instant pudding mix.  I used a compostable plastic cup to serve this concoction to stay with the compost theme.]

This is all the entry for now.  I will post the main dish recipe soon. 

Boo!

SPICY HOT CHOCOLATE (Mexican Style Champurrado)

LINK TO RECIPE:  

Recipe: Spicy hot chocolate (Champurrado) -- latimes.com

  Photo from:  dianasdesserts.com

While pondering and trying to get inspiration for my very first real post for the week, I checked my pantry to get an inventory of what I have stored but, as always, the devil was in the details.  As I surveyed the ever-changing blueprint of my "creative pantry," I turned my head to the left and there it was -- an unopened box of  "Abuelita" Mexican Chocolate Drink Mix staring me in the face, with its little silver-haired, Tootsie-look-alike grandma photo enticing me with a cup (see photo below).  As luck would have it, this recipe had just been posted by one of the bloggers I follow.  It must be subliminal.

Upon inspecting the ingredients of the recipe, I was glad to learn that I had everything  in stock except for the fresh masa.  So off to the Latin American store I went and bought what seemed like enough masa to last me through my next lifetime.  I almost tripped as I ran out of the store, too excited to get home and get this hot chocolate party started.

I made it home safely without running into cars and pedestrians so I proceeded to gather the tools of the trade (stock pot, cups, etc.)  As systematic as I was with my approach to this project, I had to continue to remind myself that my challenge here is to LEARN and not try to TEACH, so I tossed all my creative genius (ha!) aside and attempted to follow the recipe AS WRITTEN.  It's like going to rehab (not that I've experienced it first-hand) but I had moments where I wanted to go about the recipe MY WAY and 'gourmet-ize' this ever-so-traditional recipe by adding cayenne pepper, mint, whipped cream.  Whenever the urge hit me to change it up, I had to drop everything, take a deep breath, refresh, and refocus.  Discipline is a very hard thing to master, I get that now.

Finally, with all my ingredients and equipment in line, I visualized somehow that following a recipe is akin to prepping for surgery.  You've got to have all your instruments prepared, cleaned, measured, and so on.  I got a bit worried when the recipe called for a 2-gallon stock pot.  Heck, I only have a 3.5-gallon stock pot.  So, am I allowed to change this part if I were to stick with the recipe as written?  My common sense got the better of me and I've convinced myself that changing details such as these would be "allowed" because changing the size of the pot will not alter the recipe in any way.

With all systems go, I lit my gas stove burner and proceeded with Step 1 of the recipe.  It was easy enough to boil water with cinnamon sticks.  The rest of the steps were straight forward and no fancy footwork was needed.

While the hot chocolate was melting away, I could not help but take note of the marriage of the masa, milk and hot chocolate aroma wafting in the air with a slight hint of cinnamon lingering around.  The kitchen suddenly smelled heavenly!  I could not wait for the consistency to be just right so I can finally get a taste of this evil concoction.  I say evil because I have to drink ALL 20 servings within three days!  I may have to give some to my neighbors to help me out.  The time of perfection finally arrived and after straining the cinnamon sticks from the drink, I generously ladled what seemed like three servings in a huge mug.  It was a bit too hot to taste so I let it cool down a bit while I prepared some snacks to serve with it.  I found some Danish style butter cookies (I know, that's so random) but in a pinch, anything 'butter' will have to do.

Approximately 10 minutes later, the champurrado seemed cool enough to drink so I sat down with my mug in hand and took my very first taste, slowly at first as if in a tea ritual.  I must admit that the first sip was perfection!  Every bit of my taste buds seemed to tingle with delight and approval with every little sip that I took.  I slowly drank (sipped, rather) the rest of my three-cup serving without any problems.  And, yup, the butter cookies were a good call.  And, nope, I don't think my neighbors will be getting to try it as I know I'll be drinking all of it within three days.  It was very delicious.

I was very impressed that I managed to complete the recipe as written.  This may seem such an easy task for now because it is all but a simple recipe.  I can't wait to tackle more complex dishes as I trudge along this journey to culinary discipline.

ASSESSMENT:  This recipe provided simple but yummy goodness and true to tradition; a nice soothing drink, best served medium hot.  Highly recommended.

NOTES:  I was informed by one of the clerks at the Latin American grocery store (whom I interviewed about her version of champurrado) that champurrado takes on a more authentic taste when served in terracotta glazed cups, which are available in their store, of course.  I passed on purchasing the terracotta mugs for now although I can imagine how the properties of the vessel could add a certain something to the flavor of whatever is served in it.

IN CASE YOU DIDN'T KNOW:
Masa; Masa Harina:  [MAH-sah ah-REE-nah]
The Spanish word for "dough," masa  is the traditional dough used to make corn TORTILLAS. It's made with sun- or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa harina (literally "dough flour") is flour made from dried masa.

"Abuelita" brand Mexican Chocolate Tablets: (This is available in most grocery stores that has a Latin American section or any Latin American grocery store, or online.)

Until next time.......

The Birth of Sea Periwinkle

||October 16, 2009|| Today is my birthday and my gift to myself is to embark on this project, as well as give the same "born on date" to my very first culinary journal, Sea Periwinkle.

~Sea Periwinkle is a name I've chosen because, first of all,  I love the color periwinkle and, secondly, I am married to someone who is a man of the sea, to say the least.  A sea periwinkle is a "sea snail" with a conical or spiral shell.  I found it appropriate that I chose a snail for my mascot, symbolizing the snail's pace at which I am about to embark on this journey.  And as any true sea periwinkle worth its salt knows, sometimes the tide will take you wherever it pleases.

~For years I have experimented in cooking different types of cuisines, collected cookbooks from every city I've ever visited but, to this date, I still have yet to follow a recipe exactly as it is written by the author.  There seems to be this ongoing problem, a constant struggle and rebelliousness inside of me, that thinks my version of the recipe (untested, that is) is much better.  I use my cookbooks as guides and inspiration but hardly ever to teach me a thing or two about the recipe itself since I never truly follow it.  Needless to say, my output has always been a different dish than what I've started.

~There are many blogs nowadays that are focused on gourmet, trendy, celebrity, high-end style foods.  I do enjoy reading other people's blogs that specifically showcase these areas and I will continue to enjoy them.  However, creating gourmet foods is not what my journal is about.

~I have decided to create this journal/blog with hopes that this will help me focus on understanding the food itself, its ingredients and how they relate to one another.  An education on the ingredients, its availability, maybe even the origin of the dish, and how people really cook them at home is what I would mostly like to cover and investigate.  Overall, I would love to just savor the mere sensation of tasting the food as the recipe writer intended.

~So, come join me and feel free to voice your opinions, ideas, anything that would help to enjoy the journey every step of the way.  All aboard!