Delicious Pupusas!!

Pupusas, stuffed tortillas, are a traditional Salvadorean dish since that is where the dish originated from.  I have come to love pupusas due to the culture it brings in my life, as well as its tastiness. Although I have never actually made them, my mother has so I usually watch her and learn from her.  There are different ingredients that could be added to pupusas but the best type in my opinion is called pupusa de revuelta.  It is a bit difficult to make by hand if you want to get a nice circular shape but it would be much easier if a tortilla press were used.  Here is the recipe to make 4 to 5 pupusas: 

                              

Ingredients: 

      2 cups of Corn Flour

      1 cup of warm water 

      cheese

      refried beans

      meat(chicharron)

Method:

1. In a fairly large bowl, mix together the corn flour and water. Knead it together and add more water (one tablespoonful at a time) to make a moist yet firm dough.  The dough should not crack at the edges when you press down on it.) Cover and set aside to rest for about 5 to 10 minutes. 

2. Roll the dough into a log and cut it into 8 equal portions. After, roll each portion into a ball.

3.  Press an indentation in each ball using your thumb and put about 1 tablespoon of filling into the indentation and fold dough over to completely enclose it. Press the ball out with your palms to form a disc-like shape, while making sure that nothing spills out.

4.  Line a tortilla press with plastic and press out each ball to about 5 to 6 inches wide and about 1/4- inch thick.  If you don't have a tortilla press, then you can place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.

5.  Lastly, heat a greased pan over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned. 

Here is a video to hopefully make things easier to understand.

http://www.youtube.com/watch?v=kShxKY1mrPM

After having been away from my home during my first semester of college, I missed the food I would eat back at home so my mom took me to a salvadorean restaraunt to eat pupusas.  I feel like this dish reminds me of my family and when we eat it together it means alot to me since it is like our family time.  Similarly, pupusas are important in salvadorean culture as it was shown when El Salvador declared November 13th to be "National Pupusa Day".    

http://www.newsamericasnow.com/a-taste-of-el-salvador/

Memories From A Far Gone Kitchen

Coconut Cake

One of my most rememberable desserts from my childhood is a coconut cake on a sunday evening. Growing up my mother was no where close to being a chef or any kind of cook at that, so my grandmother found it as her duty to teach me. My childhood years where the only year I spent time in the kitchen; with my grandmother every sunday late afternoon.

Today, once and a while I find the excitement to bake and once that day comes mental recordings of my grandmother are played. The first memory that always plays first is the day I baked a coconut cake for the very first time. We always tried to bake desserts from scratch, but this day was different. I mixed up a box of Betty Crocker's yellow cake mix and prepared the round cake pan for the smooth batter. I baked the cake as directed on the box. Once the cake was cooled down to room temperature  my grandmother and I perfectly frosted the yellow cake with a jar of vanilla frosting. At this point I figured we were baking an ordinary cake with frosting, until my grandmother said, "pass me the coconut flakes in the cabinet there." We then sprinkled and softly pressed coconut flakes on every surface covered in frosting. I was amazed at the beautiful, delicious creation my grandmother and I had created. Now that I'm older, the majority of my memories of grandmother have disappeared but that one memory of baking a coconut cake that sunday afternoon will stay with me for a lifetime.

Here is a recipe of a Coconut Cake from scratch. Hopefully you try it and create your own memories with someone special to you:

Coconut Cake

Ingredients:
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans2 cups sugar5 extra-large eggs, at room temperature1 1/2 teaspoons pure vanilla extract1 1/2 teaspoons pure almond extract3 cups all-purpose flour, plus more for dusting the pans1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon kosher salt1 cup milk4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature1/2 pound (2 sticks) unsalted butter, at room temperature3/4 teaspoon pure vanilla extract1/4 teaspoon pure almond extract1 pound confectioners' sugar, sifted6 ounces sweetened shredded coconut

Directions:
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

<http://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe/index.html>

The "Promiscuous" Brownie

Some of you may be familiar with this decedent concoction under a slightly different designation, but no matter what name it is under, its overpowering sweetness is just the same. For those unfamiliar, here is the recipe:

For the Brownie layer
10 tablespoons unsalted butter1 1/4 cups white sugar3/4 cup cocoa powder1/2 teaspoon salt2 teaspoons vanilla extract2 large eggs1/2 cup all-purpose flour

For the Oreo layer
1 package Oreo cookies 

For the Chocolate Chip Cookie layer
1/2 cup unsalted butter (at room temperature)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

Directions
1. Pre-heat your oven to 350 degrees.
2. Line the bottom of an 8x8 baking pan with tin foil and then spray the foil liberally with baking spray.
3. In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla, and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.
4. In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
5. Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer.
6. Add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
7. Pour the brownie batter on top of the Oreo layer. Use a spatula to make sure it's even.
8. Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.

When I tried my hand at making such a serious dessert, I took the quasi-easy way out and used a pre-packaged brownie mix but elected to make the cookies dough from scratch. No matter what method I used, I'm sure the result would have been the same. In the end, I was left with a pan full of sweetness that was literally too much to handle. After this baking experience, I learned that you really can have too much of a good thing and that this was a prime example. The combination of cookies, brownies, and oreo's was sickly sweet and after one small square paired with vanilla ice cream, I had had enough for a lifetime. I may have been overly-ambitious adding the ice cream, but I doubt its absence would have lessened the sugary impact. Although I don't think this treat will become more appealing as I age, I hope to give it another try in the near future.


You can find a slightly more intense recipe at: 
http://www.food.com/recipe/even-sluttier-slutty-brownies-491951?oc=linkback

Pizza Roulette: A Game Not Suited for the Faint-Hearted

A rising new phenomena in society is the art of challenge eating. Most commonly known in America is the Cinnamon Challenge. In this challenge (typically videotaped for commemoration purposes) a willing victim attempts to ingest a tablespoon of cinnamon. However, once the cinnamon touches the tongue of the participant and they try to swallow, they realize they cannot. Cinnamon is extremely dry and clumps together when added to water. In other words, saliva won't help this spice go down. In fact, in the health community, doctors urge people to stay away from this particular challenge because it may cause health problems. So, why in the world would someone wish to inflict this upon themselves? Well, the inspiration for this extreme act of food pain stems from the restaurant, Hell, in New Zealand.

Who doesn't love a gooey piece of pizza? You might not, if you sample what Hell is offering. Hidden in one of the eight slices of pizza (done only upon request, of course) is a few drops of one of the "hottest chilies known to mankind." The particular cruelty to this challenge is you don't know which piece will end up being more than you expected. Warnings on the health risks of this challenge have also been released. While the videos of these challenges can be extremely funny to watch, they do come with health risks.

What would cause someone to invent these games? Perhaps this change in regard to food is due to the immense privilege of first world countries. Food is no longer just something that we need, it is something that we are able to play around with for our own amusement (or torture). As for me, I think I will stick with food that will not end in someone's tears.


For more information (or to watch the videos) go to:
http://newsfeed.time.com/2012/03/13/play-at-your-own-risk-hell-pizzas-scorching-pizza-roulette/
http://www.cbs19.tv/story/17161775/pizza-roulette-goes-viral

In light of the five cups of deliciously rich coffee I indulged in this morning, I decided to write about an article written in The Atlantic about the controversial cup. The title itself, "The Case for Drinking as Much Coffee as You Like," left me feeling eager to read on, to excitedly justify my addiction, and to say "ha" to all those Yogi Antioxidant Green Tea drinkers.

The effects of coffee on the body has been questioned endlessly. Sometimes they tell you its a catastrophic drug scolding the inside of your soul and other times they say "drink drink drink!"
I'll admit it... I'm confused too

Reading the article, which promotes the antioxidant and diabetes 2 risk reducing substance, reminds me of a central issue of consumptive behaviors. We do not have a strong connection to moderation. Promoting coffee as a substance that can be had in obscene amounts is just as detrimental to our relationship to food as deprivation.

It is not healthy to eat too much of anything, and the body needs balance to be at its prime state of function. Moderation is essential, but difficult to achieve when we are being bombarded with perpetually contradicting studies and confusing information about what is good and what is bad.

Some days I have one cup and other days I have six cups. I drink coffee because I adore the flavor, love the feeling of waking up with the same desire guiding me out of bed, shiver with excitement at the grinding of the beans, and because it brings me  an inexplicable amount of joy. Somedays I over indulge, but my body lets me know and I pay more attention next time.

My Food Mantras:
Moderation.
Balance.
Flavor.
Pleasure.
Sensation.
Simplicity.
Listen.

Super Fruit

Last night I went to my friend's room and was greeted with a cup of pear chunks floating in a purple liquid. Del Monte's' Super Fruit antioxidant rich in vitamin C pear chunks plus acai and blackberry juice blend. Lauren and Brianna had bought it one day when at the grocery store because it "looked cool and was purple." I was both disgusted and intrigued. It proved to be, not surprisingly, pretty gross with the texture of a cooked apple and the taste of grape cough syrup. 

It left me wondering a few things: 

1. Why put fruit in liquid? A good pear is a good pear.

2. Why is it the color of purple jello? Can something that color really be "100% natural"? 

3. What are antioxidants? Who cares about vitamin C? Should we? Do we? 

Recognizing the broadness of these questions, I set out to do a little research. I realized quickly that if this cup does provide the health qualities that a piece of fruit would, without too much added "stuff", then maybe it is a great option to pack in school lunches or to get children to eat fruit or to eat if you live in a neighborhood where access to quality, fresh fruit (like, let's say, a good pear) is limited. 

From looking on Del Monte's website I found that they contain the following ingredients:

INGREDIENTS: PEARS, RECONSTITUTED JUICE BLEND (WHITE GRAPE JUICE, PEAR JUICE, BLACKBERRY JUICE), PRESERVATIVES (ASCORBIC ACID, POTASSIUM SORBATE, SODIUM BENZOATE), ACAI CLAIRIFIED JUICE, NATURAL FLAVOR, RED FRUIT EXTRACT (COLOR). 

In all honestly, I only completely know what one ingredient is and that is "pears". What does it mean to be a "reconstituted juice blend" and what in the world is "acai clarified juice"? But hey there isn't any high fructose corn syrup and the nutrition label says it has 150% of your daily vitamin C! That's good, right?

Continuing my research I found that antioxidants are one of the best ways to keep your immune system strong and that they can be found in vitamin C. Acai clarified juice is acai berries that have been put through an enzymatic treatment. It says that acai berries are packed with antioxidants, plus loads of healthy Omega fats, protein and dietary fiber. 

I think I will just be sticking with pears. 

Del Monte's website: http://www.delmonte.com/products/detail.aspx?id=462&c=215.223

What are antioxidants? http://www.webmd.com/food-recipes/antioxidants-your-immune-system-super-foods-optimal-health

What are acai berries? http://www.ititropicals.com/acai-puree

Food and Restaurant Secrets

In the light of reading Anthony Bourdain’s “Don’t Eat Before Reading This,” I developed a morbid curiosity  in the goings-on of the restaurant trade that we do not often hear about as patrons. It did not take much digging to find interesting examples online. 

I found an article on Slashfood.com (which has since changed its home to HuffPost Food) titled "10 Dirty Little Restaurant Secrets." The entries are a mix between "secrets" specific to certain restaurants and ones that are more general. Most of them are ways that restaurants go about duping customers. The first entry is: At one high-class Asian restaurant the owner, looking to save a few bucks, marketed thinly sliced fried, salted, and sugared cabbage as edible seaweed.

A seaweed salad

Cabbage - would you be convinced?

Honestly, I think I would have been one of the convinced customers (the preparation makes it sound like the resemblance would be greater). It would be fairly simple for a skilled person to force the resemblance. This is proof that people will have more faith in quality of expensive restaurant cuisine - something I will try to have a bit less of from now on!

On another site was an article "Restaurant Secrets." This article takes more time to look behind the scenes, and I considered it to be far less negative than the "Dirty Little Secrets" (although this could have been interpreted from the titles alone!). There were some neat facts included like:

• Some chefs don't attend culinary school, and that does not make them better or worse than those that do.
• You might be able to tell the cleanliness of the kitchen by the cleanliness of the bathroom! (Let me consider the restaurants I frequent...)
• Frozen food is used somewhat frequently - it doesn't cause detriment, but it's not likely all of your food is super fresh.

Before now I have shied away from topics like this. The phrase "ignorance is bliss" comes to mind, but maybe it is worth thinking about. For me it serves as motivation to get cooking! Although I do not know how to yet, only cooking for myself can really guarantee how it's prepared and what goes into it!

"10 Dirty Little Restaurant Secrets" : http://www.slashfood.com/2009/09/21/10-dirty-little-restaurant-secrets/ & "Restaurant Secrets": http://www.womansday.com/food-recipes/cooking-tips-shortcuts/restaurant-secrets