Cuisine
Macadamia truffles: Truffles de macadamia
Nov 27th
When I spoke with Erika Maza, Patricia Garibay and Magaly Dominguez, founders of El Vivero Macadamia, this was one of the first sweets they planned for production at the cooperative. It helps to keep a bag of ice nearby when forming truffles, touching your hands to it from time to time to keep hands cool and chocolate from becoming soft.
Ingredients
6 ounces semi sweet chocolate, roughly chopped3 ounces butter, at room temperature, cubed1 egg yolk1 tablespoon light corn syrup8 unsalted macadamias, halvedsifted cocoa powder for coating the truffles
Place the chocolate in the top of a double boiler over simmering water and stir until melted. (A stainless steel bowl placed over a pot will work, too. The important thing is that the water does not touch the bowl.)
When melted, remove the chocolate from the heat and stir in the butter until incorporated. Stir in the egg yolk and corn syrup until all ingredients are combined well.
Cover the bowl of chocolate mixture with plastic wrap and refrigerate for 1 ½ hours.
Cover a baking sheet or tray with waxed or parchment paper. Remove the chocolate from the refrigerator. Using your palms, form 16 balls of chocolate, pressing a macadamia half into the center of each.
Roll the chocolate balls in the cocoa powder, gently tapping off excess, placing each on the waxed paper as it is finished.
Store truffles in an airtight container in a cool, dry place. Makes 16 truffles.
Coconut and lemongrass rice: Arroz con coco y te limon
Nov 25th
This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea.
Ingredients
2 tablespoons vegetable oil such as canola or peanut, or use coconut oil if available1 cup rice, washed until water runs clear and left in a strainer to dry1 6 inch piece fresh lemongrass stalk, bottom part only1 cup water1cup unsweetened coconut milk½ teaspoon salt, or to taste
Heat oil in a heavy saucepan, add rice and stir until rice is coated with oil and slightly golden.
Add all remaining ingredients, stir once, bring to a boil. Cover saucepan tightly, lower heat and simmer until all liquid is absorbed. Serves 4.
