Posts tagged Boiling Water
Brewing Coffee with a Chorreador
Aug 31st
A traditional chorreador
Costa Rica is known as the coffee capital of Latin America. In the five plus years that I’ve lived here, I’ve sampled dozens of varieties and can heartily confirm this well-deserved reputation for rich java. For a traditional taste of this local delicacy, try using a chorreador: Costa Rica’s simple method for making coffee. This old-fashioned system yields strong flavor without the hassle of paper filters.
The flavor of coffee made with a chorreador is quite unlike coffee brewed in a typical coffee maker. The small cotton bag, or “coffee sock” that is used as a filter is simply washed with water between uses. This lends to a more robust cup of coffee. Chorreadors can be purchased all over the country, and are popular souvenirs in gift shops. A simple version can be purchased at your local market for around $4, while more decorative chorreadors made of precious wood–like the one pictured–sell for $20 and up.
Brewing Coffee with a Chorreador
Another decorative chorrreador
Making coffee with a chorreador is simple:
1. Place the filter, or coffee sock, on the wooden stand and put your mug underneath.
2. Fill the chorreador filter with coffee grounds and boil the desired amount of water. Usually, one tablespoon of ground coffee is enough for each cup of coffee. Increase this ratio if you prefer an extra bold cup.
3. Slowly pour the boiling water through the chorreador filter and wait for the coffee to drip into your mug.
4. For really strong java, pour the coffee back through the chorreador a second time.
Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla
Aug 14th
Fresh huazontle with dried pasilla chiles
© Daniel Wheeler, 2010
This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De’Angeli and Giorgio D’Angeli.
Ingredients For the dough:
3 cups plus 2 tablespoons flour1 teaspoon salt2 ½ sticks cold butter, cut into ½ inch chunks2/3 cup ice water
Mix the flour and salt. Add the butter and cut it in with a pastry blender, or pulse in a food processor, until the butter is the size of small peas.
Add the ice water and mix just until a dough forms. Do not overmix.
Divide the dough into 2 balls, flatten into discs, and wrap each in plastic wrap. Refrigerate for 1-2 hours.
For the tart:
3 cups huazontle bud clusters (the tops, with stems and leaves removed)4 ounces pasilla chiles, seeds removed, soaked in hot water until soft2 garlic cloves, chopped¼ cup mild olive oil½ cup chopped onionsalt and pepper to taste6 ounces sliced queso fresco, or use fresh mozzarella (not regular)1 egg yolk, lightly beaten
Cook the huazontles in boiling water until tender. Drain and set aside.
In a blender, puree the chiles with the garlic and just enough of the chile soaking water to move the blades. The puree should be thick.
In a large skillet, heat the oil, add the onion and sauté until soft. Add the chile puree and continue cooking over low heat for 10 minutes, stirring frequently. Add the cooked huazontles and salt and pepper to taste. Cook for another 5 minutes. Remove from heat and allow to cool.
Roll out one of the dough discs on a floured surface and place it in a 9 inch pie pan.
Fill with ½ of the huazontle mixture. Place the sliced cheese on it, and add the remaining huazontle mixture. Roll out the second dough disc and cover the tart, pressing the edges together.
Brush the surface of the dough with the egg yolk and prick it in a few places with a fork.
Let the tart rest in the refrigerator for 1 hour. Bake at 350°F for 20-30 minutes or until golden brown. Serve hot. Makes 6 main dish size wedges.
Link to source article
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?
