We are searching data for your request:
Upon completion, a link will appear to access the found materials.
June 16, 2014
Whether you're BBQing this 4th of July or headed to the beach, the Emperor's Independence is a refreshing and easy to make cocktail that's great for entertaining.
Calories Per Serving
- 1.5 Ounces Mandarine Napoléon
- 7 Mint leaves
- 1 Ounce Bourbon
Method: Muddle mint leaves, add crushed ice, top with a splash of soda. Garnish a mint sprig.
Calories Per Serving93
Folate equivalent (total)8µg2%
Have a question about the nutrition data? Let us know.
What to Really Eat on Cinco de Mayo
Cinco de Mayo festival in Washington, D.C. (Photo courtesy of Wikimedia Commons).
Cinco de Mayo, as celebrated in the United States, shares some similarities to St. Patrick’s Day: a mainstream marketing fiasco that’s evolved out of an authentic celebration of cultural heritage. The typical Cinco de Mayo is a day of eating tacos and drinking margaritas. But, just like you won’t find corned beef and green beer in Ireland on St. Patrick’s Day, you won’t find ground beef tacos, nachos and frozen margaritas in Mexico on Cinco de Mayo.
Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence Day it celebrates the Mexican victory at the Battle of Puebla during the Franco-Mexican War, which came after Mexico’s independence from Spain, the Mexican-American War and the Mexican Civil War. In our neighbor to the south, the holiday is mainly celebrated in the region of Puebla, and mostly in the state’s capital city of the same name.
But what America’s Cinco de Mayo misses is the traditional food of Mexico, named to the UNESCO Representative List of the Intangible Cultural Heritage, a recognition given to only one other cuisine (French). And, nachos with refried beans, cheese wiz and jalapenos is nowhere on the list or in the country. Taco Bell has even tried opening up in Mexico but each time has failed, simply because no one will eat there.
What makes traditional Mexican fare worthy of such a distinction? You won’t find cumin soaked ground beef hard shell tacos topped with iceberg and cheddar. But, you will find lamb barbacoa that has been smoked underground in banana leaves or carnitas topped with queso fresco, pickled onions and homemade salsa verde wrapped in a warm homemade corn tortilla that has been ever so lightly heated on a comal. And Puebla, just so happens to be considered by many, including Rick Bayless and Mark Bittman, as the gastronomic capital of Mexico.
Puebla is not only known for its food, but also for its quaint colorful streets. (Photo courtesy of Flickr user RussBowling).
Before Spanish explorers and immigrants swarmed Mexico, Puebla was already a culinary capital. The sacred town of Cholula known for its great pre-Colombian pyramid was also home to pre-Columbian street food. In this ancient city, vendors would set up outside the pyramid to feed those who came to worship.
After arriving in Puebla, the Spanish settled close to Cholula and created what is known today as the city of Puebla. Religion was a major aspect of Spanish conquest and convents and monasteries were set up across the city. Spanish nuns invented many of Puebla and Mexico’s most cherished dishes in these convents by integrating old world traditions with new world ingredients.
With that history in mind, here are three famous dishes from Puebla to try this Cinco de Mayo.
Mole Poblano is the iconic dish of Puebla. (Photo courtesy of Chantal Martineau).
1) Mole Poblano
Mole Poblano may be the most consumed dish in Puebla for Cinco de Mayo. But, what is mole (accent on the second syllable, as in guacamole)? There are two origin stories to the word mole. The first is that mole is the Spanish translation of the Aztec or Nahuatl word for sauce, mulli. The second is that mole comes from the Spanish word moler, which means to grind. Whichever story you want to believe, mole is a sauce made from ground up ingredients and comes in all colors and consistencies, but the thick dark mole poblano has made its mark on the international gastronomic world.
Legend has it that mole poblano was first created in the kitchen of the Santa Rosa convent in Puebla by Sor Andrea de la Asunción in the late seventeenth century. According to The Theology of Food: Eating and the Eucharist, Sor Andrea de la Asunción is said to have prepared it for don Tomás Antonio de la Cerda y Aragón, the new viceroy of Spain. This dish is the ultimate combination of old and new world ingredients and cooking practices. This sauce can be somewhat daunting by the long laundry list of ingredients that requires various preparations. But, after one taste of this mole, all the roasting and toasting will be worth it.
Chalupas Poblanas are an infamous street food in Puebla. But, they are so popular that you will find them served at the top restaurants. (Photo courtesy of Rebecca Smith Hurd / All About Puebla).
Chalupas, an iconic Poblano street food, have a resemblance to tostadas and are the perfect antojito for any Cinco de Mayo celebration. To put it simply, chalupas are fried thick tortillas topped with salsa, shredded meat, chopped onion and sometimes queso fresco.
There are two versions to the history of chalupas. The first is that it gets its name from baskets. According to All About Puebla,
Chalupas date back to Colonial times, when Spanish settlers spent a good part of their days washing clothes by the Almoloya (San Francisco) River. It’s said that the women carried everything to the river in big baskets made of wood called chalupas, after which they’d rush home and quickly fry up corn tortillas in lard, top them with salsa, shredded beef or pork, and chopped onion – and call it dinner.
The second is that they are named after the Aztec boats (chalupas) used in the ancient city of Tenochtitlan.
Chiles en Nogada is one of the most celebrated dishes in Puebla. (Photo courtesy of Lesley Téllez / The Mija Chronicles).
3) Chiles en Nogada
Chiles en nogada is an iconic dish of Mexico. It is said to have been invented in the convent of Santa Monica for Agustin de Iturbide‘s visit to Puebla in 1821. Agustín de Iturbide was Mexico’s first emperor after Mexico won independence from Spain. He was served chiles en nogada in Puebla while traveling back to Mexico City from Veracruz after signing the Treaty of Cordoba, which gave Mexico its independence.
The dish signifies Mexico’s independence and is made up of the colors of the Mexican flag red, white and green. The flavors are just as colorful as the ingredients. The sweet, savory, picadillo stuffed poblano pepper dipped in egg batter, fried, and topped with a rich walnut sauce, pomegranate seeds and parsley is something you will not regret. Though it is more traditionally made for Mexico’s Independence Day, it is one of Puebla’s most cherished dishes.
About Shaylyn Esposito
Shaylyn Esposito is the lead digital designer and creative strategist for the Smithsonian online publishing group.
In a large bowl, lightly whisk the egg yolks, milk, 1/2 cup granulated sugar and the salt. Whisk in the flour and raisins until combined.
In another large bowl, using a handheld electric mixer or a whisk, beat the egg whites until stiff peaks form. Fold the whites into the egg yolk mixture until barely combined.
In a medium nonstick skillet, melt 1/2 tablespoon butter over medium heat. Ladle one-quarter of the batter into the pan to make a large pancake and cook, without disturbing, until the bottom is browned, about 3 minutes. Flip and cook until the other side is browned and set, 1 to 2 minutes. Transfer the pancake to a plate repeat with the remaining batter.
Cut the pancakes into 1- to 2-inch pieces. Melt 1 tablespoon butter in the skillet and stir in 1 tablespoon granulated sugar. Add one-quarter of the pancake pieces and fry, tossing occasionally, until crisp, 1 to 2 minutes. Transfer to a platter and keep warm. Repeat with the remaining pancake pieces, butter and granulated sugar. Dust with confectioners' sugar and serve with the applesauce.
The Politics of Chocolate: Cosimo III’s Secret Jasmine Chocolate Recipe
Redi’s secret recipe, which has recently been recreated by a chocolatier in Sicily. Image Credit: http://www.italymagazine.com/featured-story/medicis-favourite-jasmine-chocolate-recreated-sicily
By 1708 the Medici grand ducal “spezieria,” or pharmacy, had grown into a complex of eleven rooms located in the main ducal residence, the Palazzo Pitti. It included a medical laboratory for the production of alchemical medicines, a pharmacy for the production of herbals, syrups and powders, and a distillery for the production of medicinal waters, tinctures, and liquors. When foreign guests, dignitaries, and members of the court entered the spezieria they were greeted with stuffed exotic animals like armadillos and crocodiles. The first room of the spezieria was dedicated to one activity in particular – the consumption of chocolate. This wasn’t just any chocolate, however, it was a secret and highly coveted recipe for jasmine chocolate.
According to Francesco Redi (1626 – 1697), chocolate arrived in Florence in 1606 and was presented to Duke Ferdinando I by Francesco d’Antonio Carletti, who had just returned from a journey through the East Indies. This story is likely apocryphal, however, and it would take another five decades before drinking chocolate for its medicinal effects was popularized in Florence. Redi, who was a poet, head physician to the grand duke, scientist, and superintendent of the royal pharmacy, wrote that chocolate had become popular in noble houses and princely courts because it could fortify the stomach and improve overall health. He also explained that while the Spanish were the first to receive and manipulate chocolate, the court in Tuscany was the first to infuse chocolate with flavors such as fresh citron, limoncello, jasmine, cinnamon, vanilla, and amber.
Cosimo III de’ Medici Image Credit: Wikimedia Commons
In an attempt to compete with the popularity of Spanish chocolate, Cosimo III commissioned Redi to create a proprietary chocolate recipe. Drawing on his alchemical knowledge, Redi created a complex and elaborate recipe for the grand duke. The process for creating jasmine chocolate, as it was known, took more than ten days and thousands of jasmine flowers. Not only was jasmine chocolate a testament to the duke’s wealth and the abilities of the grand ducal spezieria, it was also a symbol of Medici taste, refinement, and power. Jasmine chocolate quickly became popular at the Florentine court and a closely guarded state secret. Cosimo III forbade anyone from writing or publishing the recipe and this refined beverage could only be consumed at court or in the noblest of houses. The manipulation and production of chocolate in the grand ducal spezieria was a powerful instrument in the world of early modern statecraft. For Cosimo III chocolate was an important political statement. The acquisition of cacao from the West Indies, not New Spain, its manipulation using Medici knowledge of iatrochemistry, and ceremonial consumption at court were mechanisms of statecraft – an attempt to appear more worldly, knowledgeable, and regal than the Spanish court.
The seventeenth century was a period of intensifying centralization, rivalry, and conflict among the states of Europe. As the duke of a smaller state, Cosimo III was caught between France, England, and Spain on one side, and the Holy Roman Empire on the other. Cosimo negotiated tirelessly to appease both sides, attempting to secure important marriage alliances that would ensure the status and independence of the Grand Duchy of Tuscany. In 1689, Cosimo III was offended to learn that the Duke of Savoy had purchased the style of Royal Highness from Spain, a title Cosimo had been vying for. With the marriage of his daughter to the Elector Palatine, Cosimo was finally given royal status from the Holy Roman Emperor. Thus, from 1689 Cosimo III was recognized as His Royal Highness, The Most Serene Grand Duke of Tuscany. Cosimo III also found himself having to compete culturally and intellectually within an expanding global colonial market. Without colonies and heirs, Cosimo faced the difficult task of preserving the prestige and autonomy of Florence. In this context, the royal spezieria takes on an important significance.
Cosimo’s interest in chocolate, and pharmaceutical patronage in general, was a product of both his personal interest and political needs. At the dawn of the eighteenth century, Cosimo III still had no grandchildren. Not only did France and Spain continue to refuse to recognize Cosimo’s royal title, the new Holy Roman Emperor Joseph I also refused and attempted to extract massive feudal dues from Cosimo in 1705. Cosimo was also keenly aware that his death brought about unanswerable questions concerning Tuscan succession and independence. The grand ducal spezieria produced tangible medical therapeutics, which could prolong the health and life of the aging grand duke, so that he could protect the Medici state and manage its succession. Furthermore, therapeutics, such as secret chocolate recipes, functioned as valuable gifts that could aid in solidifying political alliances and interpersonal relationships with important elite families across Europe, relationships that could aid Cosimo as he attempted to ensure the survival of Medici prestige and autonomy of the Tuscan State.
Pizza Margherita is a wildly popular Italian classic that carries the country&rsquos flag. Think red tomatoes, white mozzarella, and green basil.
Because of this pizza&rsquos rampant popularity, you&rsquoll find variations of it served in different restaurants.
Some add a topping of Parmesan cheese, while others include fire-roasted canned tomatoes and garlic powder.
To achieve the authentic flavor, remember that less is more. The best Margherita pizza is simple and fulfilling without too much grease.
The Emperor’s Pancake
Preheat oven to 350°. Soak raisin in rum in a small bowl for 30 minutes. Strain, reserving rum and raisins separately.
Using an electric mixer, beat egg yolks, 1/2 cup milk, flour, sour cream, and salt in a medium bowl until smooth. Beat in vanilla, zests, remaining 1/2 cup milk, 1 tsp. reserved rum.
Place egg whites in another medium bowl. Using clean, dry beaters, beat whites until foamy, about 1 minute. Add 1 tbsp. sugar and beat until white and thickened. Add another 1 tbsp. of sugar and beat until soft peaks form. Gently fold egg whites into flour mixture.
Melt 1 tbsp. butter in a 10” cast-iron or heavy ovenproof skillet over medium-low heat pour in batter. Do not stir. Cook until edges start to set, 5–7 minutes. Transfer to oven. Bake until pancake is puffed and cooked through, 20–25 minutes.
Slide pancake onto a work surface cut into 1” pieces. Melt 2 Tbsp. butter in same skillet over medium-high heat. Add 2 tbsp. sugar, half of raisins, and half of lemon juice. Add half of pancake pieces and cook, turning occassionally, until glazed and golden, about 5 minutes. Transfer to a platter. Repeat with remaining 2 tbsp. butter, 2 tbsp. sugar, raisins, lemon juice, and pancake pieces. Add to platter and dust with powdered sugar.
Independence Day recipes
Whether you’re a hungry American ex-pat longing for a taste of home or just a lover of all things Stateside, with our Fourth of July recipes there'll be fireworks in the kitchen this Independence Day.
The occasion is the perfect excuse to whip out the barbecue and pray for good weather. Be it irresistible Barbecued chicken thighs or Barbecued sticky ribs with lashings of coleslaw on the side, all manner of summertime treats are there to be enjoyed. Bringing along a cheesecake to an Independence Day party is bound to go down a storm, or a beautiful batch of doughnuts for guests to tuck in to.
If the weather fails you, or you fancy a more refined Fourth of July meal, tuck into Lisa Allen’s sublime Hanger steak with a sublime blue cheese salad. For more tips on enjoying the Fourth of July festivities, visit our pages on How to cook pretzels, doughnuts and barbecue sauce.
HOW TO MAKE THE AUSTRIAN PANCAKE:
Kaiserschmarren batter is just a regular pancake batter, with whipped egg whites folded in. It’s cooked on the stovetop in the form of a giant and thick fluffy pancake, then torn into small pieces. This recipe makes two big servings, so you can prepare it on the stove if your pan is big enough, or start on the stove and finish in the oven. Very thick pancake can burn at the bottom and be not enough cooked through in the middle and not ready to flip over.
These are complete instructions on how to prepare the Austrian torn pancake. Scroll down for printable instructions (recipe card).
- First, prepare the pancakes batter:
- Separate 4 eggs into egg yolks and egg whites. Add the egg whites into a clean metal/glass bowl and set aside.
- Soak 4 tablespoons raisins in 2 tablespoons lemon juice or rum, set aside (you can soak them longer if you have time or use them right away).
- In a large bowl, whisk the egg yolks with 3 Tbsp light brown sugar (or granulated sugar), 2 Tbsp vanilla sugar (OR 2 Tbsp light brown sugar + 2 ts vanilla extract), 1 ts lemon zest, 1 cup milk (240ml), and soaked raisins together (raisins with rum/lemon juice).
- Add 1 cup + 1 Tbsp (135g / 4.7 oz) flour, whisk gently until just combined (small lumps in the batter are fine).
- Whisk the egg whites with a pinch of salt until stiff peaks form.
- Fold gently the whipped egg whites into the batter using a silicone spatula.
2. Now you need to cook the pancake.
- Heat the butter in the pan, when it bubbles pour in the pancake batter.
- If you have a small pan (about 21 cm / 8-9 inches in diameter), it’s better to bake the pancake in the oven (in an ovenproof pan). It would be too thick to set on a stovetop without burning at the bottom. Preheat the oven to 190°C / 375°F / Gas Mark 5, no fan. Cook the pancake for about 3 minutes, then put the pan in the oven and bake for about 12 minutes. Take the pan out of the oven, cut the pancake using a spatula or knife into 4 parts, turn over, cook for 2 more minutes (on the stove). Tear the pancake into bite-sized pieces. Cook for about 2 minutes, stirring gently until all the batter is set. Transfer to a plate.
- If you have a very large frying pan (about 27 cm / 10-11 inch in diameter) you can make Kaiserschmarrn on the stovetop. Cover the pan with a lid (important, if you don‘t have a lid, then cover the pan tightly with aluminum foil or with a big sheet pan). Cook for about 15 minutes over low heat. After this time, the bottom of the pancake should be set and golden, but the top will be still a little runny. (This time can vary depending on your stovetop settings, lift the bottom of the pancake with a silicone spatula to check if the bottom is not burning). Now you need to flip the pancake over. The easiest way to do this is to divide the dough into 4-8 parts (use a wooden spatula and slice it like you would slice a pizza). Flip over each piece separately. (If it doesn‘t look nice and even, don‘t worry, the whole pancake will end up shredded anyway). Cook on the other side for about 3 minutes. Using a wooden spatula, tear the pancake into bite-sized pieces. Cook them for a couple more minutes, stirring gently until all the batter is set. Transfer shredded pancake pieces to a plate.
3. Make the caramelized plum and cranberry sauce
An authentic plum compote is made a little different. Plums are cooked longer until they fall apart and no cranberries are added. I wanted that my plums retain their shape and caramel and cranberries add a wonderful taste. This sauce is really a-mazing! My second favorite side to Kaiserschmarrn is apple sauce. You can also serve it with apricot, red currant or cherry preserves.
- Add 3 Tbsp granulated sugar, 1 Tbsp vanilla sugar (OR 1 Tbsp granulated sugar + 1 teaspoon vanilla extract, 2 cloves, 1 cinnamon stick, and 1 ts grated orange zest into a medium skillet.
- Heat over medium heat until the sugar dissolves, turns golden brown and is bubbling. (You can stir the mixture gently at the beginning, so that it dissolves evenly. If you get any lumps, it’s fine, they will dissolve later.)
- Add 2 Tbsp red wine (or orange juice), stir, cook for about one minute until evaporated.
- Add 12 oz (350g) plums and 20 pieces fresh cranberries, cook for about 5 minutes, until thickened, but the plums still retain their shape. If the plums didn’t release much juice, you can add some water to create a thick sauce.
- Discard the cloves and cinnamon stick.
Start by rinsing all of your spinach and removing all of the stems. Next, roughly chop the spinach into small bite-sized pieces, then finely chop 3 Tbsp dill and finely mince 1 shallot.
Heat a pan with olive oil over medium-high heat and add your finely minced shallots. Cook for about 2 minutes or until translucent and then add 3 large cloves of crushed garlic. Sauté for about 30 seconds or until fragrant.
Add the spinach and a pinch of salt and cook down before adding the 3 Tbsp of dill. Sauté before adding some fresh pepper. Remove from heat and set aside.
In a mixing bowl, combine 4 ounces full fat cream cheese with ½ cup of feta cheese and 2-4 ounces of parmesan cheese. Add the cooked spinach mixture, 2 or 3 slices of finely chopped bacon, and one egg yolk. Stir to combine.
Liberally flour your work surface and place your puff pastry on top of the flour. Using a rolling pin, lightly roll out to take out the creases. Cut into 3-4 inch squares and place on a parchment lined baking sheet.
Add about 2 Tbsp of the mixture to each square of puff pastry. Beat one egg in a separate bowl and use that to brush two edges of the puff pastry. Crimp the egg washed sides together. Do this for all of your pastries and be sure to listen to ‘80s power ballads while doing it.
Place entire baking sheet in fridge for 10 minutes. Remove from the fridge and brush each pastry with an egg wash. Place in the oven for 20 minutes, rotating the baking sheet at 10 minutes.
Published on Sep 06, 2010
It&rsquos kind of difficult to imagine the archaic times of the ancients when comfortable living was reserved for royalty or only a few lucky individuals. Yes, it&rsquos very hard to picture a time when something as simple as stealing a few handfuls of Black Rice would result in being put to death. Yet that&rsquos exactly the way it was according to the history books. Black Rice is also known as &ldquoforbidden rice&rdquo, and as the name might imply, consuming it without approval from the proper authorities can have life threatening consequences for those involved. Luckily, we no longer live in times of Black Rice prohibition.
The natural healing power and goodness of black rice has been very well noted in modern times. Loaded with antioxidants, Vitamin E, Fiber, and valuable anti-inflammatory properties, this special rice is truly remarkable in its abilities. In ancient China Black Rice was set aside specifically for the Emperor and / or the royal family, regular people weren&rsquot allowed anywhere near the stuff. Much has been written recently about the studies linking antioxidants to anti-aging. What&rsquos really incredible about Black Rice is the fact that it contains even more antioxidants (per serving) than blueberries which are famous for their anti-aging properties.
The Emperor says, &ldquoHands off the black rice! It&rsquos mine.&rdquo
In ancient times, Emperors reserved this wonderfully nutty rice for their own consumption because it was thought that it would extend their lives actually, it seems they weren&rsquot that far off the mark. Black rice does provide many health benefits that we are just finding out about now including prevention and treatment of very serious ailments. Avoiding diseases and conditions such as heart disease, cancer, diabetes, high blood pressure, and others is surely a great way to extend the length and quality of your life.
In addition to its healing and nutritious qualities, it would seem that Black Rice was also considered to be somewhat of an aphrodisiac at one time. It is highly likely that the Emperors down throughout the ages probably shared their Black Rice stock with their consorts or concubines.
Black Rice is surely &lsquoone of the&rsquo&hellip if not &lsquothe most&rsquo special breeds of rice that are cultivated on Earth. Its special, near medicinal values are truly stunning, even today with all of our medical knowledge and tools Black Rice is the kind of food that can save your life. Now every time you set down to enjoy a few servings of this awesome super food, you can remind yourself that you are eating something specifically reserved for kings.
Steve’s Independence Day Grilling Tips and Recipes
Independence Day is here and grilling season is in full swing, so heed my words and do your wild game justice this 4th of July.
For starters, make sure your grill is hot before cooking. Even if I plan to cook something on low heat, I start by turning it on high to get the grill ripping hot. This will help with the searing process and create good, distinct grill marks.
Once the meat is on the grill and cooking, everyone—even me—has the burning desire to lift the meat up and check on it. When you go to lift the meat and you are met by a sticky resistance—stop—don’t let the temptation to rip that thing off the grill win. When you lift the meat before it’s ready, you end up tearing off what would be beautiful grill marks and leaving them on grill.
As the meat sits on the grill, those char marks will cook into the meat, freeing it from the grill. You’ll find that when you let the meat cook long enough, steaks and burgers will flip without any resistance. My Independence Day tip: let the heat liberate your meat.
Check out these four recipes from Spencer Neuharth, Danielle Prewett and my cookbooks if you need some grilling inspiration this week.
Wild Game Sausage by Steven RinellaFresh sausage is the best way to turn low-grade cuts of meat into high-grade food. My favorite sausages are fresh (meaning not cured or dried), and stuffed into hog middle casings.
I view fresh sausages as a blank slate since you can flavor them in so many different ways. This recipe makes a basic sausage mixture to which you can add whatever flavorings you like. I’ve got three styles here: a classic Italian sausage, a bratwurst-style sausage, and one that uses Vietnamese-inspired ingredients for a slightly more novel taste.
Venison Chislic by Spencer NeuharthChislic is a South Dakota secret. Residents love their cubed meat, but it’s about time for this local dish to make its way beyond the borders of the Rushmore State.
Chislic should be sliced into small, un-uniform pieces that are roughly as wide as a quarter and thick as your thumb. The best cuts for venison are the backstraps and round roasts, as these offer the biggest hunks of meat that require the least amount of trimming. Like mutton, it’s acceptable to serve it loose or on a stick.
Wild Game Hot Dog Recipe by Danielle Prewitt You’d be hard pressed to find a more iconic food for watching fireworks and celebrating Independence Day than a hot dog fresh off the barbecue.
Toppings selection is very personal, but I’m fond of the Chicago style ingredients—“dragged through the garden,” as they say in the Windy City. The ingredients are extensive, but worth it.
Wild Game Burgers by Steven Rinella I’ve probably eaten more pounds of wild game as burgers than any single other preparation. Back in college, when we lived off whitetails, I probably ate my weight in venison burgers every year.
You can get fancy with all sorts of toppings, but I never do. I like a classic burger: lettuce, tomato and cheese.