COCA SOUR Cocktails - Elixir of the Andes!

The Pisco Sour: http://en.wikipedia.org/wiki/Pisco_Sour, is an iconic cocktail claimed vehemently by both Peru and Chile. Pisco is simply a clear brandy distilled from white muscat grapes which were first grown by the Spanish in the 16th century. While both countries claim the liquor as their own, I have heard very few claim to be the point of origin of the cocktail. The one that stands out is the Hotel Maury in Lima, Peru. However, as the battle ensues I imbibe Pisco Sour in all locations without ever choosing sides. Truly safer this way, and of course, there's no danger of offending my South American hosts.

For my Coca Leaf version of this Andean classic, fill a litre jar with fresh Coca Leaves: http://en.wikipedia.org/wiki/Coca, then fill to brim with Pisco or Singani: http://en.wikipedia.org/wiki/Singani, the clear brandy of Bolivia. Let sit for four weeks, shake the jar anytime it occurs to you. The liquor will change color and the leaves will lose their lustre. Once liquor is green, you are ready to follow this Pisco Sour recipe with a twist.

3 parts Coca Singani or Pisco (from recipe above)
1 1/2 parts Key Lime Juice: http://en.wikipedia.org/wiki/Key_Lime
1 - 2 tbsp Sugar (or Bar Syrup)
1 Egg White (optional, produces froth)
A few drops of Aromatic Bitters

* Some will sugar the rim of the glass, I find this more affectation then tradition. And in this, I smell shades of Mexico's Margarita.

If you have no access to Coca Leaves, I suggest you visit... In the meantime, SALUD!

Pizzaz at 4000 Metres (12,000 feet) Above Sea Level

Often I am accused of loving to play pizzaiolo (pizza maker) and now after creating pizza at 4000 meters (12,000 ft) it seems altitude doesn´t much effect the fun.

Visiting old friends and old haunts in La Paz, Bolivia gave opportunity to throw flour, pop the cork of wonderful South American wines (Italians prefer to drink beer with pizza) and thrill the young of various generations. I´ve found that adults and kids are equally enthusiastic about an afternoon of making personal pizzas and eating the results. Just offer a huge salad and the Party Menu is complete.

First hint is to make the dough at least 24 hours earlier. The dough relaxes as you should when dazzling your friends and family.

Secound Hint, buy inexpensive unglazed terra cota tiles from any tile store and line the oven-rack placed at the bottom position. If you have a gas oven place tiles on the oven floor. Cook the pizza right on the hot tiles, good results assured.

Pre-heat oven to highest setting (Professional wood oven temperatures reach 750° to 800° F). At home 500° to 550° F works just fine.

4 cups all-purpose flour
1/2 cup whole wheat flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil or veg oil (optional)
1 3/4 cups warm water
cornmeal for dusting pizza peel

The dough should be a little sticky. Form a ball, douse with olive oil, place in plastic bag and refrigerate up to 2 or three days. The longer it reposes the greater your ease in making the thin crust Neopolitana Pizza. Allow dough to come to room temperature before using.

Red Sauce: 1 can (28 oz) of favorite peeled tomatoes
4 teaspoons olive oil
salt to taste

Bechamel Sauce is a good alternative: http://www.epicurious.com/recipes/food/views/White-Sauce-or-Bechamel-Sauce-40046

Toppings? Think in terms of the pizza you want to eat: Traditional Margarita, Marinara, Mediterranean, Kiddie, Veggie, Hawaiian, etc. Some in our creative crew loved Hearts of Palm, one young palate prefered canned corn and ham. Pfft, new one on me.

P.S. To give ingredients visual pop use a Kitchen Mandoline: http://localfoods.about.com/od/localfoodsglossary/g/mandoline.htm, to julienne veggies like the zucchini pictured above. I love the less expensive and versitile Borner V-Slicer: http://www.simplygoodstuff.com/borner_vslicer.html

Saturday Simple!

The Saturday was perfect, just a bit cold smacked with bright sunshine. A pot to the stove, whole chicken cooked and a broth born. Next I added the Fall season's ripe tomatoes blanched, peeled and pureed with a hand blender, mince of onion and garlic, pinch of Herbes de Provence. A few hands full of baby spinach that wilted nicely once dropped into the soup. Fresh, simple & steaming. Not one drop left after visitors and I had our way with spoon and bowl. A baguette helps to sop up the goodness and a crisp Chardonnay helps spark the afternoon in just the right way. I find that entertaining doesn't have to be stacks of work. Good fresh food and the events of the day are all that's needed to make any gathering everything you wish to share with those you love. Bon Appetit, Bien Provecho e Buon Appetito! Salud!

At times one trout poses a problem. Not enough for guests and possibly too much for one's self. Solution? Side dishes that fill the plate, round out the presentation and tease the palate. Pick up the phone and call someone intriguing. Eating alone has never been appealing (no matter how often it's done). Put fresh cut flowers on the table (best if from the garden, so as not to dent the wallet). Light a candle. ¡Caray!, it's a dinner party. Who knew?

As for the bev, I find a full flavored white (low or no oak) will go with about anything except strong flavored meats and red with low tannins will go with anything including fish. I give you a foto of one trout for two, Mexican style, and a few wines that will enhance your dining pleasure.

Wine suggestion: Pinot Gris/Pinot Grigio, Albarino, Tempranillo, also the ever versatile Shiraz

Roasted Chiles

Chiles to the open flame, along with roasting tomatoes & garlic send signal that autumn has begun. No matter the temperature at noon, aroma confirms the season has changed and planets have moved in relation to one another. The sun sets earlier and morning is crisp with frost. The world has changed, and for the better, the proof is in the bushel basket. The Chile Harvest is in.

In my family, we put a fried egg in a heated corn tortilla with a crumble of fresh Mexican cheese, a roasted chile, a squeeze of lime and with a sprinkle of salt autumn has begun... don't forget cold beer calms the burning lips and the balance of flavors is euphoric.

"À la recherche du temps perdu" or "To Siberia With Love"

Central Market Irkutsk

Caviar in Irkutsk

My Proustian "Episode of the Madeleine" was prompted by the perfume of vodka (Русский стандарт, Russian Standard Platinum, a gift from a friend). A flood of involuntary memory, an itch to return to Siberia. No clattering Trans-Siberian train next trip, just time to revel in Irkutsk and Lake Baikal with it's Central Market overflowing with produce and Mongol faces.

I dream of Dachas & Banyas and ample time to enjoy the Sashimi of Siberia called Stroganina. I long to relish the fragile delicacy of Omul Caviar accompanied by classic garnishes of chopped hard-cooked egg, minced red onion and creme fraiche, morsels of Pikantny Syr spicy cheese with sprigs of dill. Yes please, pass the salt and tangy black bread with another shot of Russian Standard Platinum! Nastrovia! мой друг!

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food & Wine!

Paila Marina! Viva Chile!

Travel holds many surprises. Yet for the person who cooks and loves to eat, the absolute best of all possible scenarios is an encounter with a chef who knows well the preparation of local specialities. Close to the Atacama Desert, clinging to a strand of beach there's a lovely little fishing village called Arica, Chile. A vibrant human presence in such an arid place is a bit of shock yet the village continues to surprise with locally produced melons, fragrant olives, ruby tomatoes, seafood empanadas, pastel de choclo and my favorite, a delectable shellfish stew bursting with prawns that is available throughout the country but never better then in Arica, PAILA MARINA! 

In the Central Market, you´ll find astoundingly fresh fish and shellfish pulled from the sea that morning. And situated at the interior, are a smattering of ¨Mom and Pop¨ eateries serving locals the dishes they love. Of the many, one easily stands out; "La Perla del Mar" (The Pearl of the Sea)! For years Chef Marcela Hernandez Barrera has been there cooking six days a week with a passion. Her PAILA MARINA is simply a marvel. Served with a typical Chilean bread (somewhat like a baking soda biscuit) and a glass of white wine. There is no room to want more.

Chef Hernandez shares her recipe:

Ingredients: 

2 Pounds of assorted shellfish
1 Pound of shrimp
1/2 Pound Firm fleshed fish cut into bite size pieces
1 Cup of fresh whole milk
1/2 Bottle Dry White wine
4 Cups Strong Fish Broth*
1 bottle Clam Juice
1/4 Cup Fresh Red Aji Sauce**
Olive oil
1/2 Onion finely chopped
2 Cloves of garlic (or more)
2 Medium tomatoes peeled and chopped
Oregano, black pepper & salt to taste

Instructions:
Saute the onion and garlic in olive oil. Add chopped tomatoes with juice, Aji Sauce, oregano, black pepper and salt. Reduce 10 minutes stirring occasionally. Clean shellfish, removing any sand. In a large pot heat fish broth and clam juice to just below boiling point, add sauted ingredients, fish, shell fish and shrimp. In a minute or two, when the seafood is just underdone, add the wine and milk and quickly serve in deep bowls to accomodate the shellfish. Garnish each bowl with a few drops of olive oil.

* Prepare the fish broth with a gift from your fishmonger of heads, tails, bones and fins. Add bay leaf.

** Aji Picante Sauce is made with the South American Chile called ¨Locoto¨. You may substitute with a fresh red chile sauce of preference or with diced red bell pepper for a milder dish.

Suggested Wine: Cousino Macul Sauvignon Gris, a dry Chilean white which delivers a lemon-lime flavour with just enough fruitiness to complement the Paila Marina. 

Copyright © Mick Huerta 2008. All Rights Reserved.
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food & Wine!