Monthly Archives: June 2011

Hot Summer Cool Drinks, Agua Frescas beat the heat

It’s summertime, and finding ways to stay cool can be challenging. There are some refreshing and energizing drinks that will keep you cool while avoiding the high temperatures.

Agua Frescas (fresh or flavored water) are huge in the Southwest, Mexico, and Central America. Kinds of Agua Frescas include tamarind, hibiscus, horchata (rice), and different kinds of fruit, watermelon, cantaloupe, pineapple, even cucumber and mint. Being a chef and knowing that sugar doesn’t dissolve well unless the water is warm, I wanted to instruct you to use simple syrup. During research for these recipes, I came across “infused” simple syrups. Basil, and Ginger infused simple syrups are the ones that caught my eye. I tested the ginger, and wow…can I say again use this in the Watermelon Agua Fresca. Exceptional.

Here’s some variation recipes to get you started. Experiment and see what you can come up with. The point is to obtain the flavor and color of the fruit without making a slushie or smoothie.

Here are the tools you’ll need for these recipes.

knife
strainer/colander
Pitcher
Mixing spoon/whisk
Measuring cups
Blender

Agua De Fruta

Ingredients

1/2 watermelon, peeled and seeds taken out (use seedless for less work)
6 cups water
1/2 cup sweetener (if using stevia, use less), or
1/2 cup ginger infused simple syrup
Juice of 1 lime

Process

Peel watermelon and discard seeds, if necessary. Blend 1 cup fruit to 2 cups water at a time. Strain mixture and pour into pitcher. Add sweetener, mix, chill and serve garnished with mint.

Tamarindo Fresca

Ingredients

1 lb Tamarind pods or 1/2 block of *tamarind pulp
Sweetener to your liking, or simple syrup
2-3 quarts water

Process

Bring the water to a boil, place the tamarind pods and the sugar in the mixture. (if using simple syrup, omit this step). Remove from heat and let soak for 4-6 hours, or even overnight.

Remove the seed pod coverings, and with your hands mash up all that pulp. Get rid of the seeds, and then strain the rest of the pulp. Straining can be a two step process; Strain once, then again, with a coffee filter (you can use muslin) in your strainer. This removes the excess sediment if you want a clearer beverage.

Taste, add more sweetener if needed. Chill. Serve cold over ice, with spicy Tofu Chili Tacos, and rice and beans.

Jamaica (Hibiscus)

Ingredients

1 cup Hibiscus flowers
4 cups water
1/2 cup simple syrup

Process

Rinse and drain the hibiscus flowers in a colander. Bring 2 cups of water to a boil in a sauce pan. Add the hibiscus. Reduce heat, and simmer for 5-7 minutes, or until the flowers release their color.

Remove from heat. Let stand for 2-3 hours, then drain. Strain out the hibiscus, add simple syrup to the water, mix. Serve chilled to thirsty guests.

For further reading, here’s a great article about Agua Frescas from the LA Times.

Jamaica (Hibiscus) can be found next to the tamarind in the bulk food section of grocers like Pro’s Ranch Market, or Food City. If you don’t have a mexican grocer in your area, you can order Jamaica online.

Smoked Tofu part deux

1 Reply

Last summer I wrote about smoking tofu. I’ve learned a few thing since. I actually read on the package of mesquite chips what I am supposed to do.

Fire up the grill following the instructions in Smoked Tofu. Then follow these directions: Make a foil pack of mesquite chips (0r other smoking chips you are using), poke holes in the package. Put the foil pack on the coals. The pack will start smoking. When doing this, move the charcoal briquettes to one side of the grill. Put the block of tofu, that has been pressed right onto the grill. Cover and let smoke. Flip the tofu after about half an hour. Smoke until the there is no more smoke on the grill.

I’ve used this method several times now to roaring success. The other nifty thing about smoked tofu, add smoked salt to it. It is wildly delicious.

What’s in a Pod? Tamarind

1 Reply

Tamarind. You may or may not have heard of it. It comes as a concentrated dry or wet pulp, as a gooey concentrate that is almost black, or in whole pods. Tamarind, in whatever form, carries a weighty nutritional and medicinal punch.

Grown in India, and indigenous to tropical Africa, tamarind made its way to the Americas via the Spanish Conquistadors and Portuguese Explorers. Here in Arizona, there are mounds of tamarind pods in the bulk produce section of most grocery stores, usually next to Jamaica (hibiscus). Both are used in Agua Frescas. Tamarind is also commonly used in Indian, Middle Eastern, and Southeast Asian cooking. It is used as an acidic or souring flavor, much like lemon juice in Western cuisine.

The Tamarind tree grows tall, up to 80 feet, in tropical and sub-tropical areas around the world. It is related to the pea family. The pods are harvested, dried, and then soaked in water to release the seeds and pulp. I’ve actually taken tamarind whole, and processed it. It’s messy, sticky, and a lot of fun to do. The seeds are black and hard, and can be used in rattles, and other kinds of musical instruments, or for decoration in artwork.

Tamarind touts a medicinal punch as well. It is used as a laxative and for digestive troubles. The fiber of tamarind acts as an anti-oxidant, binding to toxins in the body, and then releasing them. Tamarind has also been known to help with lowering LDL (bad) cholesterol . Nutritionally, it contains calcium, phosphorus, iron, thiamine and riboflavin and niacin. It is also a good source of tartaric acid, and pectin.

In learning Indian cooking, I have come to enjoy tamarind. I started out intimated by such an unknown flavor. Once I learned to like it, I began to use it constantly in sauces, as a chutney, and as a substitution for lemon juice. After learning about its medicinal uses and nutritional value, I’ll be sure to be drinking Tamarind Aqua Fresca as well.

Smokey Tofu and Veggies with “Magic” sauce

2 Replies

The other night I came home from work and was really tired. Still, I had to get dinner on the table. We have pared down the cupboards from pre-packaged food, so there aren’t many options for dinner unless I cook.

I had one can of coconut milk left on the shelf. In the refrigerator there were some left-over diced veggies, smoked tofu, and rice. This dish was the perfect way to use up the food in my frig, without having to do a lot of work. I have a well stocked pantry, so I gathered up some spices, and went to work. And I came up with Smokey Tofu and Veggies, with Magic Coconut Sauce.

The Partner started eating, and about half way through she thoroughly relaxed, looked at me and said “you made magic sauce!” I started in with my general litany about how I just opened a can of coconut milk and added some spices. She didn’t let me get away with it. I don’t just make food, and she knows it, after all, she’s the one who named me Kitchen Shaman.

So, in all it’s glory, here is the recipe fo Magic Sauce that relaxes even the insides of your body.

Tools:

Saute Pan
Wok
Knife
Cutting board
Micro plane

Ingredients

1 tbsp Coriander
1 tbsp Cumin
1/2 tbsp Fennel Seed
2 tbsp sunflower oil
1/2 onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 Poblano pepper, diced
1 Zucchini, diced
1 Squash, diced
1 tbsp ginger paste
Smoked Tofu, cubed
1 can (15 oz) Coconut Milk
2 tbsp paprika
1/2 tsp cayenne pepper
1 tbsp amchur (mango) powder
Brown Basmati Rice

Process:

Dice up all the vegetables, and cube tofu. To make the ginger paste, grate about a quarter inch of ginger on the micro plane.

Heat up sauce pan. On low heat toast coriander, cumin and fennel seed.

Heat up wok. Add sunflower oil. When oil is hot, add peppers and onion. Saute until they start softening. Add zucchini, squash, ginger paste, and toasted spices. Saute until the squash start to soften, add the smoked tofu. Cook until the tofu is heated through.

While the veggies are cooking, open a can of coconut milk, stir it up and pour into same saute pan used for toasting spices. Add paprika, cayenne, and amchur powder. Bring to a boil, then simmer while the veggies are cooking.

Cook the basmati rice according to instructions. Place in pasta bowls. Layer in the coconut sauce. Add the veggies and smoked tofu. Serve with your favorite flatbreads, naan, tortillas, or steamed mushi buns.

This is a recipe that is versatile. Try out different veggies. The ones listed were the ones I had available in my frig. The spices, however, are fixed. You can try deviations, but I won’t guarantee the “magic” part of the recipe.

I really don’t know why the coconut became “magic” sauce. It was simple and easy to make. Maybe it’s all the love I put into the food I make, even when I am tired. Maybe it was the combination of spices. Whatever worked, I hope you can produce the same effect on your diners. Try this recipe out, and please let me know how it turns out.

Summer Vegan Porch Party

Here’s One that’s Vegan: National Donut Day

Refreshing Summer-time Drinks: Lemonade

Fresh-Made Lemonade

juice of 6-8 lemons
1-1 1/2 cups simple syrup
3 1/2-4 cups water

First, juice the lemons. Squeeze out all that lemony goodness. You can use an electric citrus juicer, a hand-juicer, or just squeeze the lemons out with your hands. Wear gloves if you are sensitive to citrus juice, or have any cuts on your hands.

Mix the lemon juice and simple syrup thoroughly. Add water to desired strength. If you like it sweeter, add more simple syrup, if you like it more sour, add less. Same with the water. Enjoy with a great, refreshing bowl of Watermelon Soup, or a Spring Salad. Garnish with mint if you enjoy the mix of lemon and mint.