sugar tagged posts

The coffeeshop right next to my work has a very tasty treat. It is called the mudslide cookie, and it is the fusion of chocolate with chocolate in a chocolate envelope. What I am saying is that that particular cookie, has so much chocolate that really gives you the idea of the mud. The bad thing is that it is a very popular treat, and it is gone probably by 10:00, the time I usually show up for coffee. So I was wondering how can I make them.

I will start today a series of post that will be randomly posted through the summer, highlighting foods that are perfect fro the summer, either because the ingredients are available through the summer very cheap and at the pick of their ripeness, or because they are refreshing and summery. The first one is probably one of the simplest salads I ever conceived and it can be made in matter of minutes. As is true with those dishes, quality of the ingredients maters. Buy fresh, preferably locally and don ‘t fear to shed some extra bucks for organic products. As, typical in this blog, it is really important to take some time and talk about the star of the dish, which is the red onion for today.

Summer and spring is the time of my favorite fruits. Some of them although they are available year around are pretty much taste like cucumber, with fruit flavor. Take for example the case of the peaches, the blueberries and the apricots. All of them can be available year around it the major markets, but during the winter they never tasted good. That ‘s why it is essential to capture the essence of those fruits, the aromas and the flavors. And there is a major method to do so. Making jam, preserves and jellies.

First ...

I left for last the sauce that is the one closest to my heart. The sauce of the sauces. Well at least for me it is. I love this sauce as nothing in the world. It is a sauce that has only one way of making it and can accommodate everything, from veggies to cardboard.

The first known definition of the word “cocktail” was in response to a reader’s letter asking to define the word in the May 6, 1806 issue of The Balance and Columbia Repository in Hudson, New York. In the May 13, 1806 issue, the paper’s editor wrote that it was a potent concoction of spirits, bitters, water, and sugar. The first use of the specific name “Old Fashioned” was for a Bourbon whiskey cocktail in the 1880s, at the Pendennis Club, a gentlemen’s club in Louisville, Kentucky. The recipe is said to have been invented by a bartender at that club, and popularized by a club member and bourbon distiller, Colonel James E. Pepper, who brought it to the Waldorf-Astoria Hotel bar in New York City. The Pepper family distillery is now known as Labrot & Graham.

There is great contention on the proper ...

The name Daiquirí is also the name of a beach near Santiago, Cuba, and an iron mine in that area. The cocktail was invented about 1905 in a bar named Venus in Santiago, about 23 miles east of the mine, by a group of American mining engineers. Among the engineers present were Jennings Cox, General Manager of the Spanish American Iron Co., J. Francis Linthicum, C. Manning Combs, George W. Pfeiffer, De Berneire Whitaker, C. Merritt Holmes and Proctor O. Persing. Although stories persist that that Cox invented the drink when he ran out of gin while entertaining American guests, the drink evolved naturally due to the prevalence of lime and sugar.

One of the most recognizable greek deserts is baklava. It is a layered desert with lot's of nuts and a thick sweet delicious syrup. It a staple to almost every greek restaurant and pastry shop. The history of the desert is long and it is lost in past centuries, somewhere in the middle east. The first record of a desert like such was in ancient Syria where the Assyrians at around 8th century B.C. were the first people who put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens.

Masticha is also known as the greek vanilla since it used to flavor the deserts in Greece before the fabulous vanilla appear in the picture. Personally although I don ‘t want to get into the game of supporting one versus the other, but I just think that mastic is more versatile and can substitute vanilla in 90% of the deserts. A different taste, but equally tasty. It was used since the ancient times, for various applications mainly for the hygiene of the mouth. Currently the market is flooded with pills, mouth wash, gum and palms that carry as basic ingredient the masticha resin. So much that is actually easier to find the masticha products than the masticha itself.

Halva is on of my favorite deserts. Not only because it is simple to make, but mainly because in my eyes it is just a canvas where you can play with the spices and the flavorings you want. Traditionally this is known to be a Greek desert, however, I now that a similar variation is encountered in Turkey and in India. I will highlight the differences later on the post, but for now let me tell you more about the desert. It was originated somewhere in the middle east, most likely to the region close to India. The basic ingredients are, fat, starch and sugar. We start with the fat that will be the carrier of the flavors and intensify the sweet taste. The starch will provide the main body and structure of the desert. The sugar... Well that you can guess. The only other basic ingredient required here is a water based ingredient that will cook everything.

Yesterday I was invited to a desert party for Valentine’s day. It was desert so I assumed (wrongfully as it was proofed) that the main thing will be chocolate, since there is all this philosophy about chocolate and love and yada, yada. Instead of repeating the same pattern I decided to make something different. I made (as you can tell from the picture) cinnamon rolls. There are a couple of reasons for that: 1) I love cinnamon (I dedicated a whole blog entry on that) and 2) there is something about the aroma of yeast that makes homes really smell like homes, nice and cozy. Good cinnamon rolls, however, although simple to make, for sure require time and careful steps. They can go from puffed to flat in matter of minutes. None of the steps requires any super talent or any excellence or even any skill for that matter. All of them though, require religious attention to the execution.