U.S. Embassy Cocktail Party Tonight!

We are catering a cocktail reception for the U.S. Embassy tonight.

The menú:
Thai Chicken Skewers with Peanut Sauce
Fried Cheese Raviolis with Marinara
Spanikopita with Taziki
Insalata Caprese
Beef Tenderloin Crostini
Wild Mushroom Pâté
Mini Brownie Bites with Nutella & Fresh Raspberries

Culinary Spice Article - Caramelizing Onions and Burnt Beans

Originally published in The News newspaper on November 4, 2011

Q: I love French onion soup, but haven't found a restaurant here that does it well. I going to make it myself and use caramelized onions, but mine always cook unevenly - half burnt and half still hard. Do you have any tips?
Karen, Mexico City


A: Breaking down and browning the natural sugars in onions gives them a melt-in-your-mouth texture and rich flavor that add an extra dimension to dishes. Onions are about 75% water by weight, and as they heat up moisture from their interior begins to evaporate, forcing its way out of the onion's cells, and causing them to rupture in the process. This breakdown of the cells is what causes onions to soften during the initial stages of cooking. As onion cells continue to break down, they release their contents, a complex mix of sugars, proteins, and aromatic compounds.

Once most of the liquid has evaporated and the temperature of the onion reaches 230°F and above, caramelization begins to take place. This reaction involves the oxidation of sugar, which breaks down, adding depth of flavor to your onions.

If you are having problems with cooking them evenly, here are some tips that you can use to make your onions perfect every time.

Both the browned fond on the bottom of the pan and the browned bits on the edges of the onions are made of water-soluble sugar-based compounds that happen to be concentrated in a single area. By adding just a small amount of water or stock to the pan at regular intervals, these compounds get dissolved and redistributed evenly throughout the onions and pan. Even distribution leads to even cooking, which leads to no single part burning before the rest is cooked.

In ensure a very soft result, you can add a pinch of baking powder during the caramelization process. In general, the higher the pH (more alkaline) the faster caramelization takes place, and the onions will be softer because pectin, the chemical glue that holds vegetable cells together, weakens in higher pHs.

You can add your sugar directly to a dry pan to make a liquid caramel sauce first. Then add the onions and butter. The result is a sweeter, more complex flavor.

In addition to French onion soup, try adding caramelized onions to mashed potatoes, pizza toppings, omelettes, sautéed greens, quesadillas, pasta, risotto and vinaigrettes.

Q: Is there any way to get rid of that horrible burned taste if I accidentally burn a pot of beans?
John, Mexico City

A: Unfortunately, you may need to toss them. If just the bottom is burned, you can try gently removing the unburned top part to put in another container. Some people swear that adding a cup of milk or a spoonful of peanut butter (believe it or not) will cover the taste. I haven't tried that, but it's worth a try, especially if you are short on time.

Culinary Spice Article - Blue Corn Tortillas and Low Sodium Mexican Foods

Q: The quesadilla stand by my house uses blue corn. Is blue corn healthier than the regular corn?

Robin, D.F.

A: I have wondered about this before as well, and it just makes sense, doesn't it? That the more naturally colorful, the healthier a particular food will be? Well, this same theory turns out to be true for blue corn as well.

A study published in the Journal of the Science of Food and Agriculture, which analyzed the chemical composition of blue and white corn tortillas, found that blue corn is slightly more nutritious than regular corn. Blue corn tortillas contain 20 percent more protein than white, mainly in the amino acid lysine, and higher level of the antioxidant anthocyanin.

Blue corn also has less starch, 68% versus the 75% found in white corn. This makes it lower on the glycemic index scale, making it a better choice for diabetics and people who are trying to lose weight. Foods with a lower glycemic index are considered healthier because the sugar content enters the blood stream more slowly, providing a steady source of energy.

Keep in mind, though, that all corn loses much of its nutritional value if it is processed in to chips, so stick with non-fried items using fresh corn dough. The benefits become negligible when you are looking at a supermarket aisle full of bags of brightly colored fried dip chips.

Q: I just found out that I have high blood pressure and have to cut down on salt. What are some good things to eat and/or avoid? I live in the city and eat out all the time.

Moa, Mexico City

It is possible to eat very well in Mexico while eating a low-sodium diet, it just takes a bit of work. If possible, you can start taking your own lunches to work. A tried and true method of replacing salt in dishes is to load up on spices and fresh & dried herbs. Try increasing the amount of garlic, ginger, cayenne and cumin you normally use. Also, adding a squeeze or lime or a dash of vinegar to the final dish may give you that 'sharp note' you are looking for.

Obviously, cut down on processed foods whenever you can, as most contain obscene amounts of sodium, and always check labels for hidden salt, even in desserts. Canned beans contain a lot of salt, so make your own and add a bit of salt or herbs just at the end. If you absolutely have to use canned, rinse them well before using, which will help a bit.

When dining out, stay away from consommé soups, carnitas, beans, rice, chorizo and flour tortillas. Good choices in a restaurant are ceviche, grilled fish or chicken, guacamole and fresh salsas. If possible, ask for sauces on the side and just lightly dip every other bite in to it. When ordering fresh fruit and vegetables from a street stand, skip the chili seasoning (it has a ton of salt) and spritz on fresh lime juice instead.

After following a lower salt diet for a few weeks, your taste buds will begin to adjust and you may just find that everything tastes better. Good luck!

Juliet Lambert is the owner of Spice Catering in Mexico City. Please email your culinary questions to Juliet@SpiceMexico.com

Cocktail Party for the U.S. Embassy

Last night we did a catering for the U.S. Embassy, at a home in Lomas de Chapultepec. They contracted us for 50 people, but then about 70 showed up. At least we had a big menu and didn't run out of food! It was a fun crowd, and there was a marimba band from Veracruz to set the party mood.

This party was all passed hors d'oeuvres. The Teryaki Beef and Curried Chicken Salad in a Wonton Cup were the favorites of the evening.


Gai Satay
Coconut Marinated Chicken Breast Grilled Skewers with Peanut Dipping Sauce

Spanikopita
Spinach, Feta Cheese & Pine Nuts wrapped in Crisp Phyllo Triangles

Asian Crab Dumplings
Crab Dumplings served with Lemongrass Broth, served in a Spoon

Mini Empanadas
Beef Picadillo Empanadas with Chipotle Cream

Beef Teriyaki Skewers
Grilled Ginger Garlic Beef with Teriyaki Sauce

Beef Tenderloin Crostini
Roast Beef Tenderloin, Arugula and Dijon Mustard on Crostini

Thai Summer Rolls
Julienned Vegetables, Rice Noodles and Marinated Fried Tofu, Wrapped in Rice Paper and served with Sweet Ginger Soy Dipping Sauce

Curried Chicken Salad
Peanut Curried Chicken Salad served in a Wonton Cup

Greek Shrimp with Feta Cheese Stuffed Tomatoes

Crêpe Pinwheels
Colorful Crêpe Pinwheels, Cumin Scented Cheese & Confetti Vegetables

Chocolate Dipped Strawberries

Mini Brownie Bites with Nutella Frosting

Culinary Spice Article - Baking & Cooking in High Altitude

Originally published in The News newspaper May 13, 2011

Q: I am new to Mexico City and am having trouble baking in this high altitude. What changes to I need to make, especially with breads and cakes? Nothing seems to come out right.

Janice, Mexico City

A: High altitude presents several challenges when preparing some foods. Baked goods may rise quickly only to completely collapse and foods that are cooked in water or moist heat take much longer to prepare. The higher the elevation, the lower the air pressure, so there is less pressure on leavened products and the surface of boiling liquids. As atmospheric pressure decreases, water boils at lower temperature. At sea level it boils at 212°F, while in Mexico City’s altitude of 7,400 feet, water boils at around 199°F. Adjustments to recipes need to be made to compensate for the reduced air pressure and water boiling point.

The following are some general guidelines to follow when cooking or baking in Mexico City. You will need to experiment a bit to find what adjustments work best for your recipes. In general, you should try minimal modifications the first time you prepare a recipe and adjust as needed subsequently.

Baking

* With less air pressure weighing them down, leavening agents such as baking powder tend to work too quickly at higher altitudes. By the end of baking time most of the gasses have escaped, resulting in deflated baked goods. You will need to reduce the amount of baking powder by 1/8 to 1/4 per teaspoon.

* For cakes leavened by egg whites, beat only to a soft peak consistency. This will keep the cake from expanding too much as it bakes and then collapsing, leaving the cake flat.

* Raise the oven temperature by about 25° and slightly shorten baking time. Invest in an oven thermometer so you know the exact temperature of your oven.

* Always pre-heat your oven for at least 15 minutes to bring it up to the correct temperature.

* Flour tends to be drier at high elevations, so increase the amount of liquid in the recipe by 3 to 4 tablespoons.

* Acidity helps batter set quickly in the oven's heat, so replacing regular milk with buttermilk, sour cream, or yogurt can be helpful.

* Decrease the amount of sugar by 1 to 3 tablespoons for each cup of sugar called for in the recipe.

* Cookies can sometimes spread too much or get tough. Try using less sugar, leavening, or fat. They may also need a little more liquid and flour, or try slightly increasing the oven heat (15°F to 25°F).

* Bring eggs to room temperature prior to use and don't over beat them.

* As a general rule, add an extra egg to cake, cookie and muffin mixes. The protein in the eggs strengthens the cell structure and makes up for dryness of the flour.

* These adjustments can be used in both boxed cake mixes or cakes made from scratch.

* Reduce the amount of yeast in bread dough, or shorten the rising time so it doesn’t over-proof (rise too much).

* To achieve good rise and a crisp crust at high altitude, begin baking bread with a pan of boiling water on the bottom of the oven, then remove the water for the final 15 minutes of baking.

Cooking & Frying

* Deep fry foods at a lower temperature for a longer amount of time. If you don’t lower the temperature, the outside will be crispy but the inside may still be raw.

* At 7,400 FT, beans take twice as long to cook than at sea level. I would recommend investing in a pressure cooker if you cook beans often.

* For stews and braises, expect to add about 2 hours to the cooking time.

* Pasta requires a strong roiling boil and longer cooking time.

* Above 5,000 feet, temperatures obtained with a double boiler are not high enough for maximum gelatinization of starch. Therefore, use direct heat rather than a double boiler for making puddings and cream pie fillings. Watch carefully so it doesn’t scorch.

Diet Strategies for the Foodie Set. Published in The News newspaper.

You live to throw unique dinner parties, you own a blowtorch for crème brûlée and a mandolin for paper-thin garnishes. You can make delicate gazpacho 'pearls' from agar powder and you smoke your own meats at home with exotic woods. You are officially a card-carrying Foodie. Congratulations.

But if you are like most of us, you could stand to lose a few pounds. What is the guilty gourmand to do? Are weight loss and a highly developed palate a doomed combination? We say no way. Here are some tips to get slim while looking fabulous in front of your eight-burner Viking stove.

If you love good food and consider cooking and eating to be one of the great pleasures in life, weight loss can be especially difficult. Many traditional diets expect you to eat low-quality foods or rely upon shakes or bars that will not fit your lifestyle or preferences. You can succeed at weight loss with a diet that embraces beautiful, fresh produce, lean meats and gourmet techniques.

Ideally, you are looking to get healthier and not just fit in to your high school jeans again. I would suggest concentrating on two major risk factors first: stomach fat and high cholesterol. Fortunately, you can address these problems through eating correctly.

Experts agree that it is much more dangerous to your health if you have an apple shape versus a pear shape, meaning more weight around your middle. Extra inches on the waist imply the most dangerous kind of fat, inviting heart disease and possibly shortening your life. The best way to combat this type of fat is to eat regularly and to manage stress. Stressed out people tend to store fat on the waist. So don't skip meals and renew that yoga class card.

Everybody is concerned with their cholesterol level these days and the way it can impact a person’s overall health. We all know the high cholesterol foods to avoid, but you can also benefit from eating certain cholesterol lowering foods. Here is a list of foods that lower cholesterol that are both delicious and healthy: Avocados, Olive Oil, Walnuts & Almonds, Garlic, Oatmeal, Blueberries, Grapes, Broccoli and Soy. Research new recipes using these foods and incorporate them in to your lifestyle a little at a time.

Here are some other tips that will easily fit in to an epicurean gastronome's lifestyle.

Season, Spice and Experiment
As a food lover, trying new cuisines and ingredients is a passion. Keep exploring this year and empty out that spice rack. What a great excuse to buy more! Highly spiced food means that you will use less salt and fat for flavor. Make up your own spice mixes to go with all the new vegetables and whole grains you will be sampling.

Green Tea
Not only does green tea contain antioxidants to keep you healthy, it also raises metabolism for hours. Add in a dash of cayenne powder to give your heart an extra boost.

The B Word
We all know that eating breakfast jumps starts your day and prevents overeating later on. If, like me, you just can't stomach traditional breakfast foods in the morning, eat lunch or dinner foods instead. I enjoy fresh green beans sautéed in olive oil, garlic and dry sherry then sprinkled with toasted walnuts first thing in the morning. You get the idea - there are no rules, except the one that you must eat something (healthy) for breakfast everyday.

Apple Cider Vinegar
A teaspoon or two of unfiltered, raw apple cider vinegar has been shown to greatly reduce belly fat. Sprinkle it on vegetables, use in salad dressings or even add it to your tea. Just don't cook with it or you will lose some of its healthful properties.

Have a Cocktail Party Every Day
This should be a breeze for gourmets. I am not talking about downing six martinis every night; this is more about savoring every bite and slowing down. Think of appetizers at a cocktail party, they are beautiful, strong flavored mini-bites of deliciousness. Instead of dumping a huge spoonful of whatever onto your plate, try designing a few small items that are visually appealing as well as healthy. Use meat more as a condiment and play around with colors, flavors and textures. Use smaller, elegant plates, pour a glass of your favorite red, turn off the TV, put flowers on the table and eat slowly. Mindful eating will reward you with a sensual experience that will delight your inner hedonist.

Embrace the New Food Trends for 2011
You know that mini cupcakes are soooo 2010. Be the first of your friends to throw a gourmet popsicle party, they are low fat and delicious - try cucumber-chili, rosewater or how about chocolate-wasabi?

Also, take a jump on the local-is-better bandwagon. Buy organic, in-season produce from your local grower, or start your own garden. If you live in Mexico City, Sembradores Urbanos (Urban Sowers), located in Colonia Roma, can help you set up your own garden patch, even if you live on the 15th floor of a high-rise. Through buying products from organizations such as Productos de la Chinampa, you will support local farmers. This group is made up of farmers using the 1,000-year-old techniques still used on the floating gardens of Xochimilco. Eating locally and in season - you can't get more modern than that.

The more you do to spend time in the preparation of food, the greater your enjoyment of meals will be. We aren't born loving vegetables, fruits and whole grains, but they are tastes we can develop. Just like with children, it takes trying a new food about 10 - 15 times before we adopt it in to our repertoire. Fortunately, as a foodie, you are already open to trying new tastes and textures. You are way ahead in the weight loss game.

Juliet Lambert is the owner of Spice Catering in Mexico City. She may be reached at juliet@spicemexico.com

CAJA
Sembradores Urbanos
Workshops and advice on urban gardening
Callejón Durango - no number, corner of Plaza Romerita
Colinia Roma Norte
55.3674.8690
http://sembradoresurbanos.org

De La Chinampa
For a list of retail locations, or to inquire about home delivery:
contacto@delachinampa.com
http://www.delachinampa.com