American Chocolate Week.

According to one of those “everyday is a sort of holiday” sites, the week of March 19 – March 25, 2023 is American Chocolate Week.  I wish I could give you an exact date on when this “holiday” came into existence.  However, there happens to be a celebration of chocolate, whether worldwide, national, or one particular country altogether, since it was first created.

It began, according to written history, in the 15^th century when explorers from Europe, mainly Spain, came to the new world.  The Mayans were using cocoa beans to create a drink, but the explorers mistook them as almonds.  Bringing them back to Europe, those who ate the beans were given a huge dose of “bitter almonds”, but thankfully, not of cyanide.

As explorers continued into other countries, throughout South America, sources for the cocoa beans were found.  The local native populations were able to teach the explorers how to process the beans, and create a drink.  Good thing sugar cane was also discovered within the Caribbean Isles, and this helped sweeten the bitter concoction.

Cooks, in various countries, played with the beans by adding, not just sugar, but flavorings, and begin to create chocolate candies, confections and baked goods.  In 1904,  

How to Cook for the Sick and Convalescent, by Helena Viola Sachse, was published and it contained recipes for chocolate drinks that would help ease symptoms of illnesses and diseases.  Can chocolate really heal the sick?  Medically speaking, no; but it does have a sort of mind-altering affect that is soothing, and simply makes us feel happy.  When it comes to illness, do we not often hear that attitude goes a long way in the healing process?

Easter will soon be celebrated, and chocolate is a huge bonus gifted to children, but adults indulge just as well.  Oh yes, hard boiled eggs, with colored shells, go into baskets; however, peanut butter or coconut cream eggs are so much tastier, in my opinion.  Of course they are, they are encased in chocolate!

So here is a short recipe I tried recently for 3-Ingredient Flourless Chocolate Cookies.  They are sort of like meringues, but baked at a higher temperature, and chewy. I had a few guinea pigs try them out, with reservations on the “only 3 ingredients” theme, but the consensus was, “so good!”.  By the way, since they are flourless, those with gluten allergies can enjoy them; and confectioner sugar substitute products (Swerve or Truvia) can be used for regular powdered sugar.  This recipe also does not contain any type of fat or dairy, and since many vegetarians eat eggs, the egg whites are acceptable, especially as a source of protein.

3-Ingredient Flourless Chocolate Cookies

 Ingredients:

½ cup unsweetened cocoa powder

3 cups powdered sugar, or a substitute product

4 large egg whites

Preparation:

Preheat oven to 325F, line two baking pan/sheets with parchment paper.

In a large bowl, whisk together cocoa powder and powdered sugar to evenly combine, and break up any lumps.  Whisk in egg whites until batter is smooth.  The batter will also be gooey and sticky, so have a rubber spatula ready to help remove batter from the whisk.

Using a cookie scoop, or a tablespoon, space out, 2-inches apart, 12 rounded out portions onto each baking pan/sheet.  That rubber spatula will come in handy for removing the batter from the scoop or spoon.  Bake for 14 – 18 minutes; cookies are done when they are puffed up, have a shiny, yet crusty surface.  Remove from oven and let cookies cool off completely on the baking pans/sheets.  If you remove while still, even slightly, warm, they will fall apart.

 The first two days, the cookies will be crunchy on the outside, but chewy on the inside.  By the 3^rd day, the outside will still be crunchy, the interior will be gooier, but still delicious.  So, storage is basically 3 days in an airtight container, but they will not last that long.

Recipe makes two dozen cookies.

Mary Cokenour

 

 

 

 

If Only Vlad the Impaler Had Better Taste in Food.

One of the most famous gothic horror classics is Dracula, written by Bram Stoker, published in 1897, and retold by Hollywood too many times to count.  Stoker claimed that the story came from his own mind, however, scholars have suggested otherwise.  While visiting the University of Budapest, Stoker met with Professor Ármin Vámbéry who was an expert on the Ottoman Empire.  The professor, supposedly, suppled Stoker with tales of the empire, Vlad the Impaler, and the horrors of war during the 14^th century. 

Vlad was ruler of Wallachia which is actually south of Transylvania, but both part of the country of Romania.  Previously, during his father’s reign, he, and his brother Radu, were held hostage by the Turks.  Vlad, after becoming king himself, was finally able to defeat the empire, but many years later on, and via betrayal, was captured by the Turks again, and beheaded.  Hmm, perhaps a bit of history on the Ottoman Empire would explain Vlad’s leaning towards his own horrific acts of torture. 

The Ottoman Empire, aka the Turkish Empire, controlled much of Southeast Europe, Western Asia, and Northern Africa between the 14th and early 20th centuries.  It was brought down, at the end of WW2, for being aligned with the Nazi regime.  The empire was mainly Islamic Caliphate/Muslim, but also contained Christians, Jews and other religious minorities. However, during its 600-year existence these non-Muslim subjects endured discrimination, persecution, torture and death.  Anyone reading, or listening, to the daily world news will probably think, “Nothing seems to have changed much in that regard.”.

Leaping into the 18^th century, King Charles XII of Sweden, ended up living in the Ottoman Empire after his assault on Russia ended in mass defeat.  While there, he lived a better lifestyle, more suited for a king, than Vlad had endured; and that included feasting on Turkish cuisine.  Once he returned to Sweden, he brought with him a recipe for “little meatballs”.  The recipe for kötbullar, or Swedish meatballs, first appeared in print in the 1760s, Guide to Housekeeping for Young Women, by the cook Cajsa Warg. Warg worked for a family that had been close to the king, and her book also contained the first recipe for the dolma-like stuffed cabbage kåldolmar.  What is dolma?  Short or medium grain rice mixed with ground lamb (or beef), finely diced vegetables, tomato paste, pomegranate molasses and spices, wrapped in grape or cabbage leaves, and boiled till liquid is fully absorbed.  King Charles also introduced his subjects to sherbet and Turkish coffee; the sherbet was a hit, the coffee, not so much.

Traditionally, Swedish meatballs are served with boiled or mashed potatoes, and lingonberry jam.  Why the jam?  Cultural superstition!  While the foods of the Turkish empire were intriguing, the people were considered to be heathens, and unclean.  The Swedes believed that using lingonberries would ward off all types of cancer, and other deadly infections, that they might “catch”.  Sounds ridiculous now, but this was the 18^th century, and medical sciences were not very advanced.

Since the meatballs are served with a brown gravy, substitutes for potatoes are rice or noodles; with pickled cucumbers as a side dish.  Of course, lingonberry jam is still a staple.  The meatballs are generally made with ground beef and pork, similar to making Italian style meatballs.  However, using ground turkey, instead of the pork, brings a more savory flavor to the meatballs, but that is my experience anyway.

 

Swedish Meatballs

Ingredients:

For the Meatballs:

2 lbs. ground beef

1 lb. ground pork (or ground turkey)

1 cup whipping cream (or whole milk)

1 cup plain breadcrumbs

2 eggs beaten.

1 small onion, finely diced

2 tsps. nutmeg

1 tsp. salt

3 tsps. ground black pepper

6 Tbsp. butter.

Gravy

4 Tbsp. flour

1 cup whipping cream

2 Tbsp. beef bouillon

Preparation:

In a large bowl, mix together all ingredients for the meatballs, except butter.  Mix together well, with hands, and do NOT overmix.  Form the meat mixture into 1-inch balls (1-inch ice cream scoop is helpful).

In a large skillet, melt 4 tablespoons of butter on medium heat.  Place meatballs into skillet, leaving room between each for turning.  Cook, and turn every 1-2 minutes, to brown all exposed areas. Remove to paper towel covered plate to drain excess fat.

To make the gravy, whisk flour into the hot drippings remaining in skillet. Whish in cream and bouillon; simmer, on low heat, until thickened. Add salt & pepper to taste, but should not actually be needed.

Makes 50 meatballs, and 10 servings.

Mary Cokenour

 

Sloppy Joes Are a Delicious Mess.

 March 2023 came in like a lion, so should end peacefully like a lamb.  Yes, the snow is very much appreciated, but did it have to come all at once?  We, like many others, just do not have any clue as to where to put the shoveled snow any longer.  The piles have become so high, but with the sun shining down the past couple of days, they are melting and compacting downward.  We can actually see outside our kitchen window again!

With joints aching, I bet, like myself, prepping to cook meals was something not looked forward to.  So, the go-to item, that makes it less painful, is that wonderful invention, the crock pot.  All ingredients go inside, set the temperature, pop on the lid, and it is all ready to eat in a certain number of hours.

Now it is March, so I decided to look up what foods happen to have a silly national day devoted to them; and sloppy joes day is on March 18^th.  Perfect!  The origin of the original sloppy joe recipe is very much in debate; being very popular will do that.  One theory of the origin is that in 1917, Havana, Cuba, bar owner José "Sloppy Joe" Abeal y Otero put together a sandwich of ground beef mixed with stewed tomatoes.  In 1937, Ernest Hemingway (yes, I am one of those readers that enjoys his writings) convinced Joe Russell, a bar owner in Key West, Florida, to rename his Silver Slipper bar, Sloppy Joes, for serving a similar sandwich.  However, the Heinz company said the “loose meat sandwich” was invented by a cook, named Joe, and sold in Sioux City, Iowa, in the 1930s.  …and yes, there are a few more stories, with origin dates from the 1930s to 1950s.

 

Whatever the truth is, this sandwich is easy to make, messy to eat, and a favorite in the majority of households throughout the United States.  On “Big Bang Theory, it happened to be one of Sheldon Cooper’s favorite meals, along with a side of fries. Alright, he ate it using a knife and fork, but still, we all know it was a messy sandwich to deal with, but he loved eating it!

 

Sloppy Joes can be made in one pan on the stove, or in the crock pot. While basic ingredients are meat, tomatoes and a sauce; other veggies can be added to boost up the nutritional value, and it is fun to eat!!! It can be stretched to feed a large family; especially with the addition of a side salad or macaroni and cheese. I made a crock pot of it during one, of many, snow storms, and Roy could not wait to dive in. Umm, to eating the sloppy joes, not the crock pot itself; just want to clarify that.

By the way, did you know that sloppy joes make great nachos?  A couple of days later we were in the mood for nachos, but out of ground beef which I had used up for the sloppy joes. Hold on I thought, sloppy joes have ground beef, tomatoes, chile peppers; all I really need to make nachos is to add beans, mix and pour over the tortilla chips. One big difference, instead of Mexican seasoning, there was barbecue sauce and it was delicious! The barbecue sauce was zesty and smoky; but the beans, shredded Mexican mix cheese and sour cream gave the illusion of chili.  

 

Homemade Sloppy Joes

 

Ingredients:

3 lbs. lean ground beef

1 small onion, diced

¼ cup each of diced green bell and red bell peppers

1 Tbsp. non-salt seasoning mix

1 Tbsp. minced garlic

1 can (14.5 oz.) diced tomatoes with green chilies, drained

1 can (14.5 oz.) diced tomatoes, drained

1 can (6 oz.) tomato paste

4 cups barbeque sauce (KC Masterpiece, Bullseye, Sweet Baby Ray’s are the best choices)

12 sandwich buns

Preparation:

In a large skillet, high heat, brown the ground beef.  When partially browned add diced onion, bell peppers, seasoning mix and garlic; mix well and fully brown meat; drain off the excess oil.  Place in a 4-qt crock pot; add in remaining ingredients (except the sandwich buns) and stir well.

Put on the lid, set temperature, and try to be patient while it cooks.

Low heat – will cook in 4-5 hours.

High heat – will cook in 2-3 hours.

 Makes 12 servings.

Mary Cokenour

 

 

 

Dumplings or Lumplings?

 “Asleep he rides the range.

On a saddle that has seen its better days.

And hear the coyotes call.

They sing the sun to rest as evening falls.”

Cowboy

Recorded by Eddy Arnold

Written by Harry Shannon and Ron Fraser

Growing up, and learning about American History in school, the books used did not go past the Mississippi River.  Surprisingly, when my son was in elementary, middle and high schools, the history books used were the very same ones that I had learned from.  American History began with the Pilgrims landing on Plymouth Rock and ended with the Vietnam War; and no mention of any of the states west of the Mississippi.

Being a “latch-key kid”, my best friend, and babysitter, was the television, and I would watch westerns like they were about to go out of style.  I loved the cowboys, and the indigenous people referred to as Indians, the ramshackle towns with the sassy, brassy female tavern owners.  The gun fights were exciting, as well as the posse going after the villain.  Oh, but the landscapes, how wondrous were they!  I never thought I would actually get to see the states where out of this world landscapes were the norm, and now I live there!

Of course, every good western had the chuck wagon rolling along with the cattle drive.  Huge cast iron pots elevated over roaring fires, steam rising up from whatever was being cooked.  The men sitting around with empty bowls, full bellies, and then someone would pull out a guitar, begin strumming, and the singing would begin.

Cattle Drive near Looking Glass Road

 

What I wanted to know was, what were they cooking, eating, and was so good?  Picking up a copy of The Cowboy Chuck Wagon Cookbook, by Kelsey Dollar, I was hoping to be educated on this subject.  Published in 2003, and even though the author has been born, raised and lived in the southwest, I had much doubt that the cowboys of the 1800s ate as well as the recipes listed in this manual.  I could imagine rabbit or venison stew, beans and potatoes, but zucchini bread and banana cake?  I just could not imagine zucchini plants and banana trees growing amongst the sage and rabbit brush.  Of course, chuck wagons did have basic staples such as beans, rice, potatoes, flour, sugar, and seasonings; maybe some dried fruits, hardy vegetables and herbs.  Then again, I am an east coast gal who learned about the southwest via Hollywood invented shows and movies, so what did I really know?

Anyway, back to the cookbook; eyes closed, flipping the pages, and my finger landed on “Aunt Polly’s Dumplings” (page 80).  Depending on the area you might have been raised in, dumplings are very different in definition.  There are the Asian based dumplings which appeared in the January 13, 2023 issue of the San Juan Record; have you tried making those yet?  In the Slavic areas of Europe, pierogies, filled with meat or cheese, were considered a dumpling.  In the British Isles, and America, though, a mixture of salt, water, fat and flour created a very lumpy batter.  This batter was separated into portions and dumped into a simmering stew or soup; hence, they were called either lumplings (due to the batter texture) or dumplings (due to being dumped into a cooking pot).  Of course, with the invention of baking soda and baking powder, plus an increased use of milk and butter, the totally edible, and very enjoyable, biscuit was created.

So, as I watch the snow being plastered onto my windows, the hankering for a hot and hardy helping of chicken and dumplings is feeling good right now.

 

Aunt Polly’s Dumplings

Ingredients:

Pinch of salt

1 cup flour

1 tsp. baking powder

1 Tbsp. butter

½ cup milk

1 egg (optional)

Preparation:

Mix top ingredients together like a pie crust. (I think they mean salt, flour, baking powder and butter) Then mix all ingredients together. (I think that means add milk and the optional egg)  Drop spoonfuls into your favorite soup. (For me, I top my chicken mixture) Cover.  Cook until centers are not doughy.

I realize the directions are a bit, huh?  However, I think the author is trying his best to imitate the style of a chuck wagon cook, in the 1800s.  Nothing fancy, just get ‘er done!

Mary Cokenour

Hungry? Eat Some pillows.

“Behold! I am Cashios, god of cash back!  Can you tell me where to find gnocchi?”, he asks of the grocery store employee stocking shelves.  Alright, this may just be another, let’s dumb down viewers’ minds, commercial, but still, how many know what food item he is looking for?  I do, I do!

We are talking about Gnocchi (nok-ki); light, small dumplings made from semolina or wheat flour, potatoes or ricotta cheese.  Tracing back their history to ancient Roman times (no wonder the commercial actor was dressed as a Roman), gnocchi is a popular dish, not only in Italy, but in coastal Croatia as well. The making of it is similar to pasta making; simple ingredients of a "flour", whether a ground grain or potatoes, egg and salt. Some recipes can be quite inventive, inducing cheese, sweet potatoes, or a vegetable such as spinach into the mix.

If you are pasta making challenged like myself, there are many brands of gnocchi available on the market such as DaVinci, Colavita and Don Peppe. Sold in one-pound packets, prices can vary from $4 to $8 dollars, depending on the type of market purchased from.

Interested in the attempt to make your own, here is how.

 

 Gnocchi

 Ingredients:

2 lbs. potatoes (not baking potatoes)

1 and ½ cups flour plus additional for rolling

1 egg

1 tsp. salt

Preparation:

Boil the potatoes in hot salted water until fork tender. Let cool before removing skins; put through a ricer or grater into a large mixing bowl. Add 1 and ½ cups flour, egg and salt; knead together until a ball forms.

On a floured board, cut dough into 6 portions; roll out each portion to a ¾ inch diameter. Cut the rolls into one-inch pieces; use a fork to roll each piece.

The best way to prepare gnocchi is by finishing them off directly in the sauce being served with them. They will pick up all the flavors of the sauce, so you will not be overwhelmed with just a flour or potato flavor for the entire dish.

 

Wanting to make a fancy meal to impress your hunny, for Valentine’s Day, a birthday or anniversary?  How about gnocchi in a sauce of browned butter, white wine and shallots. Shallots are basically "onion candy"; a delicate scent and sweet taste that will make you smile with delight, not cry your eyes out in pain.

Browned Butter Sauce with White Wine and Shallots

Ingredients:

 

4 Tbsp. salted butter

2 large shallots, diced

¼ cup white wine

Freshly ground black pepper

Preparation:

In a large skillet, melt butter on medium heat; add shallots and stir occasionally to make sure butter and shallots are not sticking or burning. At same time, bring a large pot of water with salt to boil.

Remove skillet from stovetop and add wine; set skillet back on stove. Add gnocchi to boiling water; gnocchi will be ready when they float to the top; about 3-4 minutes. At the same time, the alcohol from the wine will burn off and the butter will begin turning brown. Strain the gnocchi well (water will dilute the sauce) and add directly to the skillet; let cook for 3 minutes, turning the gnocchi once in the sauce.

 

Plate and top with freshly ground black pepper.

Makes 4-6 servings.

Another sauce that is easy to make, and one to impress is one of my favorites, Tomato Vodka Cream Sauce.  I tweaked the original recipe by adding in four types of Italian cheese.  Again, this is a sauce that will be done by the time your pasta or gnocchi are cooked and ready to eat.

Creamy Four Cheese Tomato Vodka Sauce

Ingredients:

4 cups (32 oz.) tomato puree

1 and 1/4 cups heavy cream

½ cup vodka

¼ cup each grated Asiago, Romano and Parmesan cheeses

½ cup ricotta cheese

1 tsp. each garlic and onion powders

1 tsp. Italian herb mixture, dried and crushed

1 lb. hot, cooked pasta or gnocchi

Preparation:

In a large pan, on medium-high heat, mix puree, cream and vodka together; let cook until small bubbles begin to form around rim. Whisk in and continuing whisking until smooth, the four cheeses. Whisk in the powders and herb mixture; serve over hot pasta or gnocchi.

Makes 4 servings.

This sauce is lovely over lobster, or shrimp, ravioli, so if available, make sure to purchase a package, and experiment for yourself.  My taste buds, and my hubby’s were definitely very, very happy.  

Mary Cokenour