Q: What is the difference between Café and Café de la Olla?
Peter, D.F.
A: When you order café in a restaurant you will most likely receive Café Americano, or regular brewed coffee. In some establishments, Café Americano is served as a shot of espresso with hot water. Classic Mexican Café de la Olla is a mixture of coffee, sugar and spices. It is traditionally prepared in earthenware pots called ollas and served in cups made of the same material. This gives it a distinct earthy flavor. It is usually served black, without cream or additional sugar. Although not traditional, you can chill prepared Café de la Olla and serve over ice for a refreshing Mexican flavored iced coffee drink.
In addition to dark roast coffee, Café de la Olla contains cinnamon, piloncillo (Mexican dark brown sugar) and often anis seed. These ingredients are boiled in water for about 20 minutes then strained in to cups. This type of brewing is similar to what we call “cowboy coffee” in the United States. The wonderful difference of Café de la Olla is the addition of spices to the ground coffee and the use of the olla pot. Olla pots and cups are available in markets throughout the country.
Q: Is there a tried and true method to cutting onions so they don’t make you cry?
Kristina, Puerto Vallarta
When you cut through an onion, cells are broken apart which combine with enzymes and release gases. When these gases mix with oxygen in the air they are converted to sulphuric acid which irritates the eyes, making them tear up. There are some good remedies to slow down this reaction. When my sister worked in a pizza parlor in college, she always cut onions in the walk-in; a big refrigerator large enough to hold a food prep table. Using this theory, I usually put onions in the freezer for a few minutes before cutting them, as the cold hampers the ability of the gases to dissipate. You can also place a burning candle next to your cutting board. The candle will draw the sulfuric gases released by the onion away from your eyes and into its flame. When cutting onions, be sure to use a sharp knife and place the onion cut-side down to minimize the emission of gases.
Raw and cooked onions are a staple of Mexican cooking. In addition to enhancing the flavor of dishes, onions have valuable health benefits. Onions have antibacterial and antifungal properties and are used around the world to treat the common cold, coughs and complications from asthma. Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. A half-cup of chopped onions contains about 240 mg of potassium (similar to 1/2 banana or 1/2 cup of orange juice). Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions also have natural anti-clotting agents which aid in overall cardiovascular health.
A delicious way to introduce more onions in to your diet is to prepare pico de gallo salsa. This ubiquitous salsa is found in most restaurants around the country. It is a simple combination of diced red or white onion, tomato, jalapeno, minced garlic and cilantro leaves tossed with fresh squeezed lime juice and salt. The salsa is prepared with raw ingredients, allowing the onion’s natural health benefits to shine through.
Showing posts with label Mexico. Show all posts
Showing posts with label Mexico. Show all posts
Saturday, November 14, 2009
Tuesday, November 10, 2009
Culinary Spice Column - from The News newspaper, orginal publish date: Sept. 4th, 2009. Chile Peppers & Chayotes
Q: What is the best way to get relief after eating a hot chile pepper?
Dave in DF
A: The compound that gives peppers their heat is called capsicum. It is produced by the white membrane that holds the chile’s seeds. When you bite in to a hot chile, the capsicum’s oil makes contact with the tissues in your mouth causing a warming sensation. If you overdo it, the key to relieving the burn is to know how to dilute this oil. Capsicum’s oil is soluble in fat or alcohol, but not water. Drinking cold water may feel good initially, but it will just spread the oil around your mouth, prolonging the pain. The most effective method is to drink some cold milk. In addition to the cooling effect, milk contains a protein called casein that strips capsaicin from the nerves. That works if you are at home and have milk nearby, but what if you are at a taquería or some other place where milk is not readily available? In this case, I would suggest drinking some cold beer, so the alcohol can start diluting the oil. Another trick is to eat a plain tortilla, which will soak up some of the heat.
This same theory applies if you burn your hands by cutting chiles without gloves. You need to find something that will break down the oil on your skin. Industrial solvents that cut grease work well, such as a gritty hand cleaner. Those can be too harsh on hands though, so you can rub them with milk or yogurt to get the same effect. Be sure to thoroughly wash your hands before touching your eyes or any other sensitive membranes.
Despite the occasional risk of a burning mouth, please do keep eating chiles. They are great for your health. Chiles can improve heart function by keeping blood vessels clear. This also improves overall circulation in the body. There is some promising evidence that chiles fight cancer by preventing carcinogens from binding to DNA. A good thing if you like your tacos made with well-cooked meats. Sprinkle a little chile powder in to your chicken soup to clear sinuses when you have a cold. Chiles also help speed up metabolism, which aids in weight loss.
Q. I know Chayote is good for you so I am trying to cook with it more often. Do you have any ideas on what I can do to make it more interesting?
Christene in Mexico City
A: Chayote is a pale green gourd about the size of a large pear that is eaten throughout Mexico. I agree that too often it ends up being watery tasteless cubes in chicken soup. This is unfortunate, because this delicate vegetable can be eaten in so many ways.. As with many mild flavored foods, Chayotes are blank canvases that easily soak up stronger flavors. Roasting chayote intensifies its flavor. Be sure to season it well before and after roasting. You can thinly slice or grate raw chayote for use in salads. For something more elegant, stuff chayotes with a crab or shrimp filling and pop under the broiler. They can also be a partial substitute for cooked apples in sweet dishes such as cobbler or pie. This is a good option for people trying to reduce the amount of sugar in their diet. Don’t substitute more than 50% chayote for apple or your results will be bland.
Choose Chayotes that are firm with unblemished skin. Large chayotes are best for stuffing while the smaller ones usually have skin thin enough to be eaten raw. Although not the nutritional powerhouse as some vegetables, chayotes are a good source of fiber, vitamin C and folate. Some folk medicine traditions use Chayote to promote cardiovascular system and kidney health.
Dave in DF
A: The compound that gives peppers their heat is called capsicum. It is produced by the white membrane that holds the chile’s seeds. When you bite in to a hot chile, the capsicum’s oil makes contact with the tissues in your mouth causing a warming sensation. If you overdo it, the key to relieving the burn is to know how to dilute this oil. Capsicum’s oil is soluble in fat or alcohol, but not water. Drinking cold water may feel good initially, but it will just spread the oil around your mouth, prolonging the pain. The most effective method is to drink some cold milk. In addition to the cooling effect, milk contains a protein called casein that strips capsaicin from the nerves. That works if you are at home and have milk nearby, but what if you are at a taquería or some other place where milk is not readily available? In this case, I would suggest drinking some cold beer, so the alcohol can start diluting the oil. Another trick is to eat a plain tortilla, which will soak up some of the heat.
This same theory applies if you burn your hands by cutting chiles without gloves. You need to find something that will break down the oil on your skin. Industrial solvents that cut grease work well, such as a gritty hand cleaner. Those can be too harsh on hands though, so you can rub them with milk or yogurt to get the same effect. Be sure to thoroughly wash your hands before touching your eyes or any other sensitive membranes.
Despite the occasional risk of a burning mouth, please do keep eating chiles. They are great for your health. Chiles can improve heart function by keeping blood vessels clear. This also improves overall circulation in the body. There is some promising evidence that chiles fight cancer by preventing carcinogens from binding to DNA. A good thing if you like your tacos made with well-cooked meats. Sprinkle a little chile powder in to your chicken soup to clear sinuses when you have a cold. Chiles also help speed up metabolism, which aids in weight loss.
Q. I know Chayote is good for you so I am trying to cook with it more often. Do you have any ideas on what I can do to make it more interesting?
Christene in Mexico City
A: Chayote is a pale green gourd about the size of a large pear that is eaten throughout Mexico. I agree that too often it ends up being watery tasteless cubes in chicken soup. This is unfortunate, because this delicate vegetable can be eaten in so many ways.. As with many mild flavored foods, Chayotes are blank canvases that easily soak up stronger flavors. Roasting chayote intensifies its flavor. Be sure to season it well before and after roasting. You can thinly slice or grate raw chayote for use in salads. For something more elegant, stuff chayotes with a crab or shrimp filling and pop under the broiler. They can also be a partial substitute for cooked apples in sweet dishes such as cobbler or pie. This is a good option for people trying to reduce the amount of sugar in their diet. Don’t substitute more than 50% chayote for apple or your results will be bland.
Choose Chayotes that are firm with unblemished skin. Large chayotes are best for stuffing while the smaller ones usually have skin thin enough to be eaten raw. Although not the nutritional powerhouse as some vegetables, chayotes are a good source of fiber, vitamin C and folate. Some folk medicine traditions use Chayote to promote cardiovascular system and kidney health.
Spice Catering is blogging!
I am very excited to start the Spice Catering blog!
In here I plan to include the content of our column 'Culinary Spice' that runs every Friday in The News newspaper in Mexico City, food finds & experiments and write ups of our most interesting parties. I hope you enjoy it!
- Juliet
In here I plan to include the content of our column 'Culinary Spice' that runs every Friday in The News newspaper in Mexico City, food finds & experiments and write ups of our most interesting parties. I hope you enjoy it!
- Juliet
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