Day: November 2, 2008

Aztec Drinking Chocolate

/ Ren

“The first chocolate beverage is believed to have been created by the Mayan peoples around 2000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 A.D. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.”

Melt about 1 1/2 oz of the darkest*, unsweetened chocolate that you can get in a double boiler over hot (not boiling) water.

Add about 1 tablespoon each non-refined cane sugar and hot water, stirring constantly until smooth.

Add cream and vanilla and heat through.

The mixture will be thick, silky and not sweet so much as just not bitter.

Put 1/4 cup boiling water in a heavy mug and pour chocolate mixture over the top.  Top with grated cinnamon and a pinch of chili or chipotle powder.

* I’m no mathematician, but I’m guessing that this 100% cacao is about as dark as it can get

Pease Porridge

/ Ren

“Pea soup has been eaten since antiquity; it is mentioned in Aristophanes’ The Birds, and according to one source ‘the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.‘”

Split yellow and green peas, chicken stock, kosher salt, pepper, country bacon, celery, onion, carrots and garlic.

Pick over peas and rinse. Add to heavy pot with chicken stock and bring to a boil.  Cover and reduce to a simmer for 30 minutes, stirring occasionally.

Rinse and dry thick slices of country bacon, then fry over medium heat, turning often, until fat is mostly rendered. Pour off fat and add the bacon the pot with the peas.

Cook the vegetables in the bacon pan, stirring frequently until soft, about 3-5 minutes.  Try not to let the vegetables brown.

Add the vegetables and pepper to the pot with the peas and bacon and continue to simmer, covered, until the peas are tender and begin to lose their shape, about 45 minutes.

Transfer the bacon to a cutting board.

Puree the soup in place using an immersion blender, taking care not to splash hot liquid.

Mince the bacon and stir it back into the soup.  Adjust the seasoning with pepper and kosher salt if needed.

Serve with crema and stoneground mustard and slices of hearty bread.

Rating  ♦ ♦ ♦ ♦

Curried Egg Salad Sandwiches

/ Ren

Red onion, lemon juice, mayonnaise, mustard, pepper, curry powder, eggs, celery and cilantro.

Place eggs into pan and cover with cold water.  Turn heat on high.  As soon as the water begins to boil, cover the pan and remove from the heat.  Allow to sit precisely 10 minutes (f you want to see a perfect soft-boiled egg, pull one out at 6 minutes. Top it and season with S & P).

Pour off the hot water and transfer the eggs to a bowl of ice water. Allow to sit until thoroughly cooled, at least 10 minutes.  Tap egg on counter and roll back-and-forth.  Beginning from the large end, peel the shell away in a near-continuous strip.  Yeah, right.

Dice eggs and add the rest of the ingredients and toss with a fork until just combined.  Adjust seasoning with S & P if needed.

Serve with field greens on toasted pumpernickel.  The egg salad isn’t actually green, by the way- that’s just a photo/lighting anomaly.

Because I’m weird, though, I eat my egg salad sandwiches with lots of Mexican hot sauce.