At the Portobello

Each year a group of my friends go camping to kick in the Fall season and this year I tagged along.  Since I live in Florida, the day-long drive to the middle of the Smokey mountains is the best place to get my "chill" on and wear some long sleeves.

I pre-made a bunch of dishes that we froze and re-heated for dinner.  My cooler became my refrigerator.  The campfire, my stove, heater and nighttime entertainment.  On my list of new camping equipment for next year is the gigantic commercial stock pot I spied while doing a shoot at Portobello in downtown Disney with Orlando Brewing company.  Take a look at it to the left ... it's half the size of my body.  That should be large enough to feed a small army.  Though, you'd have to quadruple the size of my recipe to fill that thing!

One of the dishes I pre-made and brought with me was the Smokey Sage & Butternut Squash Pasta.  The other was my chili recipe.  Because you can't chill out by a campfire without some chili and some s'mores for dessert!

The last time I had chili, I just dipped my spoon into the bowl, took a good long look at all the ingredients and committed them to memory.  Then I

Coconut Marshmallows

experimented with it at home, throwing a bunch of ingredients into a stockpot to taste what the results would be.  Over the years I tweaked it a bit, and now it's something I can do with my eyes closed.  Though, making a recipe from memory isn't too helpful to my friends that ask for a copy of it.  So ... here ya go ... my chili recipe in writing.

Chelley's Chili

(serves 4)

Ingredients

1 pound ground meat (turkey, lean ground beef, soy)

1 15 oz can red kidney beans, drained and rinsed.

2 15 oz cans stewed tomatoes

1 6 oz can tomato paste

1/4 cup diced Vidalia onion

1/4 cup diced green bell peppers

1 garlic clove, minced

4 tablespoons chili powder (nearly half a standard spice bottle)

1/2 teaspoon Hungarian paprika

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

Tabasco (to taste)

Directions

1) Add tomatoes, tomato paste and kidney beans to a large stock pot, stir, and set on medium heat.

2)  Saute onions, garlic and green bell peppers in a large frying pan with a little olive oil until almost caramelized.  Add ground meat and cook until meat is done.  After meat has browned, add chili powder, paprika, cinnamon, cloves and Tabasco and mix.

3) Add meat mixture to stock pot with tomatoes and beans and stir together.  Cover and let cook for another 3 to 5 minutes or until everything is at the same temperature.

4) Serve with grated sharp cheddar, sour cream and corn bread on the side.

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Yes ... I am competing for a box of fungi.

Last month some friends and I got together with some tasty libations and a box of dried mushrooms from Marx Foods.

The result was Champagne Risotto with Wild Mushrooms.

Click It!  Try It!  Share it!

VOTE:  Inn the Kitchen - Champagne Risotto with Wild Mushrooms.

I just love a challenge.  And this month, Marx Foods is daring foodies to a Blogger Mushroom Recipe Contest.  Each blogger that signed up received samples of a couple of different types of mushrooms to experiment with and create an original recipe.  Upon receiving my package, I called up my good friend, Chef Jim with the Mount Dora Historic Inn, for some ideas.  Since it is Fall and I am at the peak of my marathon training, I wanted to create something that was creamy and comforting for the weather and hearty enough for my long distance run in the morning.  The result of our phone conversation ... Champagne Risotto with Wild Mushrooms.

First, a little history on risotto.  It's not a pasta.  Nor it is a type of rice.  It's an Italian method of cooking rice.  The Italians pretty much perfected the art of slow food, and this recipe takes some time.

Next, a little clarification on wild mushrooms.  It is one of Justin Marx's pet peeves when restaurants label a dish as containing "wild mushrooms" when they really are only using cultivated varieties such as portabellas, shitakes, etc.  The mushrooms used in this recipe are indeed wild.  They're hand-foraged from the forests of the Pacific Northwest.  What exactly does that mean? Well, it means that they were growing naturally in the environment and then were found in the forest and hand picked ... like a treasure hunt.  This quote from the Marx Food blog captures the essence of wild foods, "experience nature and the seasons through fine food, while bringing the exotic to your table."

I did a practice run of this recipe with some porcini mushrooms.  Unfortunately there are no photos of that one for your drooling pleasure.  My second time making this recipe (and the one photographed below) I used black trumpet mushrooms.  A lot of recipes I looked at for inspiration had black trumpet mushrooms in stir fry and French cooking.  It's a little unusual to use in an Italian dish such as risotto, but their earthy flavor and meaty texture made a tasty Fall recipe.

Typically, risotto is made using a dry white wine.  We decided to fancy it up a bit by using champagne.  Perusing through the champagne labels at my local grocer and oogling my favorite Prosecco, I paused a moment and thought, "Do I really want to heat up and ruin a perfectly good Prosecco?"  Heavens no!" So, since I was planning on cooking with it, I grabbed a bottle of the cheap stuff.  This provided some funny surprises.  Such as a screw top plastic cork with a "don't poke you're eye out" warning.  Hilarious!

On to the recipe!

The main stars of this even are wild mushrooms, short grain rice, garlic and truffle salt.

And of course, the cheap champagne.  Start by adding the champagne to a small sauce pot and setting the heat to low/medium.  Pour slowly so it doesn't erupt like Mount Vesuvius.  If you don't mind the cheap stuff, take a swig.  I uncorked some red vino instead.

The champagne will look like it's boiling ... don't freak out ... it is champagne.  It's supposed to bubble.  As it heats you'll notice less bubbles.  I just didn't want you to be afraid of dipping your ladle into somthing bubbly.

Next, fill a deep skillet with about 2 cups of chicken stock and 8 oz of brie (without the rind). Set the heat to medium and stir the brie to help it melt into the broth (about 10 to 15 minutes). You want it to be warm, not boiling.

On their blog, Marx Foods shows an example of how to reconstitute mushrooms in a bowl with boiling water.  For this recipe, reconstitute the dried mushrooms in the broth to add flavor to the stock.  Let them soak for about 20 minutes or until tender.

Meanwhile, start a savory saute in a separate skillet.  Starting with the onions ...

next add the garlic ...

and then a sprinkle of truffle salt to bring out the flavors ...

and a dash or two (or three) of Italian seasoning.

While the onions are sauteing, check the consistency of your mushrooms.

Remove them from the broth using a slotted spoon or a skimmer.

Allow me to introduce you to the Black Trumpet.  Wild looking, eh?

I couldn't resist.  I like to play with my food, such as trying to play it like a miniature trumpet.

Chop the mushrooms in 1/4 inch pieces and set aside in a bowl.

When the onions have turned clear and started to brown, add them to a bowl with the mushrooms and set aside.

Using the same skillet as you did for the onions, add a dribble more of olive oil and then toast the rice.

Stir the rice for about a minute or two until it is coated in olive oil and is clear or opaque.

Now your ready to start adding the liquids, starting with the champagne.  It should be warm, but not boiling.  Use a ladle or measuring cup and add one cup of champagne to the rice.

Stir until the rice has completely absorbed all the champagne.

Next add one cup of the chicken broth with melted brie and mushroom stock.

Stir until the broth is completely absorbed.  Then add another cup of champagne.  Keep repeating this process until you have used all of the broth and most of the champagne.

Yes, you do in fact have not one, not two, but three pans working all at the same time.  You might think to yourself that there is an easier or quicker way to make rice.  Not the Italian way. They like it slow and savory.

After the rice has absorbed all the liquid (about a 20 minute process), add the onions and mushrooms and stir together.

And there you have it.  Champagne risotto with wild mushrooms.  Enjoy!

Vote For Me!

Champagne Risotto with Wild Mushrooms

Ingredients

2 cups chicken stock

3 cups champagne

8 oz brie (without the rind)

2 oz dried wild mushrooms (black trumpet pictured above)

3 tablespoons olive oil

1 medium white onion, diced

2 cloves garlic

2 tablespoons Italian seasoning

1 tablespoon truffle salt

2 tablespoons butter

2 cups short grain rice (Arborio is best)

Directions

1) Add champagne to a medium saucepan.  In a deep skillet, add chicken stock, brie and dried mushrooms.  Let simmer at medium heat until the brie is completely melted.  Allow the mushrooms to reconstitute (about 15 to 20 minutes) then remove mushrooms and set aside.

2) Heat 1 tablespoon of olive oil in a non-stick skillet and add garlic, onions, spices, and a pinch of truffle salt.  Saute until onions are clear and starting to brown. Remove from pan and set aside in a separate bowl.  Add remaining 2 tablespoons of olive oil to skillet and then add the rice.  Toast the rice until it is well coated in oil appears almost clear in color.

3) With a ladle or measuring cup, add one cup of warm chicken stock mixture, pour into rice and stir until absorbed.  Then, using a cup or ladle add one cup warm champagne to rice and stir until absorbed.  Make sure the rice has absorbed all liquid before adding more.  Repeat this process of adding liquid and stirring until all of chicken stock is gone. This slow cooking process keeps the grains from splitting so the rice is creamy, not mushy.

4) Transfer the mushrooms and onions to the rice mixture and stir together.  Sprinkle on remaining truffle salt.  Serve fresh grated Parmesan or Pecorino Romano cheese on the side.  For a meal, I suggest serving with panko encrusted chicken breast or halibut and broccoli.

--Rachelle

a.k.a. @TravelBlggr

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Biramisu Recipe

Portobello Country Italian Trattorria &

Orlando Brewing Company

FOR THE BEER REDUCTION

24 oz (vol) Orlando Brewing Blackwater Porter

16 oz (wt) Granulated Sugar

Combine the beer and sugar in a heavy sauce pan and reduce on low heat by approximately one half. The initial volume will be approximately 40 ounces which will yield 20 ounces. The consistency will be slightly syrupy. Chill and hold.

FOR THE CREAM

28 oz (wt) Mascarpone cheese

6 oz (wt) Confectioner’s sugar

7 oz (vol) Beer reduction (above)

5 oz (vol) Egg yolk (pasteurized)

Combine the egg and sugar in a mixing bowl and whisk continuously over a boiling water bath to make a zabaglione. The egg and sugar mixture will gradually increase in volume by approximately 100% and the mixture will thicken and become opaque. This process will take about five minutes. It is very important to whisk the mixture or the yolks will solidify. The zabaglione should be chilled over ice.

Place the mascarpone in the work bowl of a stand mixer while the zabaglione is chilling. Whip the cheese on medium – high speed until smooth and soft. This process will take approximately 1 to 2 minutes. Turn the mixer down to low speed and add the beer reduction to the cheese while the mixer is running. Once the beer reduction is incorporated, add the chilled zabaglione and continue to work the mixture on low speed until the mixture is smooth (1 to 2 minutes more). Stop and scrape the bowl with a rubber spatula to make sure the ingredients are combining properly. Increase the speed back to medium – high and whip the mixture for one more minute. Chill and hold the finished cream.

THE ASSEMBLY

To assemble the biramisu, you will need six pint glasses and 24 lady finger biscuits cut into neat rounds which are smaller than the interior diameter of the pint glasses. You will also need the mascarpone cream and the remaining beer reduction from the recipes above.

Soak the biscuits in the remaining beer reduction for at least 2 minutes to allow the liquid to be absorbed. The biscuits should be saturated.

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In my previous post, I mentioned that I needed to get the story about the Blackwater Porter label over a brew.  I do love good tweetable trivia and a good beer!  Well, I got the story and my previous assumptions made for a pretty embarrassing moment!

This weekend, my friend, Janice, was in town and I wanted to share with her my passion for experiencing local flavor. She's typically a SoloTraveler, but was excited to catch up after our trip to Mexico and interested in seeing the side of Orlando that tourists usually don't venture to.  So I drove her off the beaten path a bit to the Tap Room at Orlando Brewing so we could taste some local beer.

Our flight included Blackwater Porter, Eminent Domain, Pompous Ass and Pelican Stout.  My favorite is still the Blackwater Porter.  Light, coffee scented and refreshing.  Janice had a hard time deciding which of the later 3 were her favorite.

Just as we were preparing to leave, John Cheek, president of Orlando Brewing strolled up to say hello.  This was impeccable timing as Janice had a lot of questions about the brewery that I didn't know the answers to.  Who better to ask than the man that started the establishment?

Since I had sipped a few beers, the "think-before-you-speak" part of my brain had been turned off.  I piped in and asked, "So, what's the story on the crazy looking bearded hillbilly on the label of Blackwater Porter?" John says, "Well, he's actually standing right over there.  He's one of the partners here at Orlando Brewing." I immediately bit my lip ... sank into the bar stool ... and tried to crawl under the counter.  (Open mouth, insert foot, chase with a beer.)

His name is Gene and he is a real person, not just clip art used for a label.  Gene's in charge of beer distribution and gave Janice an I the history on all their beer labels.  His story about the gold panning was a fun one.  About 20 years ago he and some friends decided it would be an exciting camping trip.  After buying all the necessary supplies, taking pictures in the depths of some mines, enduring weather so cold that the pillows froze to the side of the tent, they found less than a palm-full of gold nuggets.  If this story were a credit card ad, it would have gone something like this ...

Camping equipment ... $3000

Emergency room visit for frost bite ... $1000

Spending time outdoors with your buds and only finding $30 worth of gold nuggets... priceless.

Well, here's the last little nugget you need to make Biramisu.

Starting with ... the cookie ...

They create almost everything by hand at The Portobello.  Remember the pasta from Biramisu Part 1?  I asked Chef Steve to tell me how much pasta they make every day.  He said it looked like a 50 1lb piece of chewing gum before they shape it.  My running buds and I could certainly put a dent in that.  We'll have to go there for a little pasta-palooza party before our next long distance run.  And since we're getting up to 18 and 20 miles, I think we deserve a little dessert!  Dessert!  Ah ... back on topic ...

The last part of the biramisu recipe is the lady finger biscuit which essentially includes eggs, sugar, flour, vanilla, baking power ... and ... their secret ingredient, orange zest.  The orange zest really brings out the flavor of the beer.

Now, I can't actually *give* you the recipe for their lady finger biscuits.  This is the one part that remains a secret.  So you'll have to go to The Portobello to taste the real thing.  Chef Steve says you can save some time and substitute with store bought lady fingers.

One tip I can give you is to change the shape.  A round lady finger (biscuit) will fit quite nicely into a beer glass for serving.  Use a round cookie cutter to make them the size you need.

Next, play with your food and eat the left over o-rings ...

Using two different sizes helps the biscuits fit the tapered shape of the glass.

Now ... the beer!

Pour the remaining beer reduction into a wide, but shallow, bowl.   (Hopefully you didn't use it all as pancake syrup.)

Place the cookies into the reduction and let them soak for a bit.  They should start getting heavy with beer and start to sink.

When they start to sink, flip them over.

I know, I know, you're jealous of the biscuits that get to swim in beer reduction.

I can only imagine the grunts my beer-loving guy friends are making right now.

Layer the biscuits and cream into the dish you'll be serving them in.  Preferably, since it is BEER-amisu ... a beer glass!

Top it off with some whipped cream and skim off the top so that it looks like a frothy beer.

And there you have it.  Biramisu made with the incredible tasting Blackwater Porter ... slightly coffee tasting ... somewhat malty ... and definitely delicious.

If you're in Florida this month and interested in testing what I keep calling the  "coffee"  beer, then check out Oktoberfest at the Tap Room.  It's the kind of hidden gem that only the locals know about and is a great way to celebrate the Fall season!

I'll be there!  Will you?  If you go ... tweet me @TravelBlggr

If you want to print this recipe without all the photos ... click here:  Biramisu

Do you know which brewer does NOT supply beer for Oktoberfest?  Comment below ...

--Rachelle

Today I have an lesson in Italian for you. It's only one word, but I wouldn't say it's easy. I think the first time I said this aloud it came out like "za-bag-lee-oh-nee" which sounded like some kind of pasta dish. And since I knew it was Italian, I thought making the word sound like a pasta would score me some points in correct pronunciation. Wrong. So, though it is Italian, it sounds a little more French. (But don't tell the Italians I said that.)

The word of the day ... zabaglione

Pronounced ... \ˌzä-bəl-ˈyō-nē\

It is an Italian custard that is typically made with egg yolks, sugar, and a sweet white wine. But for this recipe, instead of the wine ... we're going to use BEER! The beer reduction from the coffee scented Orlando Brewing Blackwater Porter from Part 1 yesterday.

First we'll make the zabaglione.  Then we'll add some mascarpone cheese (my favorite!) to create the cream for the Biramisu.

Here's what you'll need ...

Egg yolks, confectioner's sugar, a smidgen of the beer reduction, and mascarpone cheese.

(exact measurements included in the recipe below)

Combine the egg yolks with the sugar in a large, heat-resistant mixing bowl.

Add water to a large sauce pan and bring to a boil.  This is going to be your water bath to gently heat and cook the eggs.  If you're the type of cook that gets distracted easily (kids ... tv ... beer) then this is where you want to pay close attention as it can go wrong in a number of different ways.  Mainly, you'll end up making breakfast instead of dessert.

Hold the heat resistant bowl over the bowling water (protect your hands from the heat with a dish cloth) and whisk the eggs and sugar until well blended and smooth.  It will start to thicken and nearly double in volume as you are whisking air into the mixture.

If you stop whisking, here is what you'll get ...

A)  sweet scrambled eggs

B)  sweet quiche

C)  sweet omelet

This is not a breakfast recipe ... so keep whisking so you end up with a pudding or custard like texture.

After whisking and gently cooking for about 5 minutes, you should have something that resembles this ...

Immediately chill over ice.

Now, if the boiling water bath makes you a bit nervous, I have a couple of options for you.

If you want to go all fancy and French with your Italian cooking ... you can use a bain-marie.

Or ...

If you want to keep it simple, Chef Steve gave me an alternative.  It is sort of cheating, but works just the same.

Alternative: Mix "pasteurized" egg yolks with confectioners sugar in a blender.  No need to heat or cook.

Now, add the mascarpone cheese and whip smooth on medium to high speed.  Turn mixer to low speed and add the beer reduction. If you spill some, just lick your fingers. (I wont tell Chef Steve ...)

Next add the chilled zabaglione.

Continue to whip the cream mixture until well blended.  Chill and hold the finished cream.  We'll put it all together with the beer reduction and lady fingers tomorrow to create Biramisu.

Cheers!

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Portobello Country Italian Trattorria

"Biramisu"

FOR THE CREAM
28 oz (wt)    Mascarpone cheese
6 oz (wt)    Confectioner’s sugar
7 oz (vol)    Beer reduction (above)
5 oz (vol)    Egg yolk (pasteurized)

Combine the egg and sugar in a mixing bowl and whisk continuously over a boiling water bath to make a zabaglione.  The egg and sugar mixture will gradually increase in volume by approximately 100% and the mixture will thicken and become opaque.  This process will take about five minutes.  It is very important to whisk the mixture or the yolks will solidify.  The zabaglione should be chilled over ice.

Place the mascarpone in the work bowl of a stand mixer while the zabaglione is chilling.  Whip the cheese on medium – high speed until smooth and soft. This process will take approximately 1 to 2 minutes.  Turn the mixer down to low speed and add the beer reduction to the cheese while the mixer is running.  Once the beer reduction is incorporated, add the chilled zabaglione and continue to work the mixture on low speed until the mixture is smooth (1 to 2 minutes more). Stop and scrape the bowl with a rubber spatula to make sure the ingredients are combining properly.  Increase the speed back to medium – high and whip the mixture for one more minute.  Chill and hold the finished cream.

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Check out tomorrows post for the assembly and entire Biramisu recipe!

--Rachelle

a.k.a. @TravelBlggr

<Disclosure>

I promise.  I did spell that correctly.  It's like tiramisu ... with a "b" ... because it's made with beer.  Yup!  So how does one actually combine beer with dessert? I know some of my friends would say that beer is a meal in and of itself ... or could be enjoyed as an after meal treat.  Last year I tried combining beer with breakfast in a savory way ... but this recipe is for a sweet dessert inspired by Orlando Brewing Company's Blackwater Porter. I have to confess, I'm not typically a beer girl.  Two sips from a bottle and I'm usually done.  I'm more of a wine girl.  And after Mexico ... a tequila girl.

So, how did I get lured in by a brew? Well, there are a couple of reasons.  In no particular order ...

A)  After chugging down a cheap cold brew in 5 minutes flat after the Key West Half Marathon ... I discovered that beer was an excellent way to recoup carbs after a run.

B)  During a TV pilot video shoot, Orlando Brewing educated me on the fine art of beer tasting.  From light to dark ... I lost count after tasting 6 beers.  I think there were 12 total.  John Cheek, President of Orlando Brewing (all around awesome dude with fun shoes), swears that beer has more range and depth of flavor than wine.  I tried to validate this data by researching it online, but could only find a really fun cartoon on Oatmeal.com that discusses 20 Things Worth Knowing About Beer.  So I'll just trust John and his infinite brew wisdom that BEER could possibly be more sophisticated than wine.  Who would have thought?  Guess I'll have to hold my pinkies up when sipping a pint.

C)  As if I needed only a smidgen of a healthy reason to take on a new habit ... such as beer being loaded with B vitamins ... eh uhm ... Orlando Brewing's Blackwater Porter has the scent and flavor of coffee.  So I've just transferred my morning vice for an evening vice with the same flavor.

I never did get the story on the label that has a crazed looking bearded hillbilly man panning for gold.  Oh well.  Something to discuss over our next brew.

So, now I'm am beer girl too.

Add to that dessert-girl and carb-girl and thank goodness I've got some long distance major calorie burning runs over the next few months!

Speaking of carbs, Chef Steve at The Portobello, created a pretty awesome dessert inspired by the coffee notes of the Blackwater Porter ... beer tiramisu ... Biramisu.  I'm pretty impressed with The Portobello.  Not only do they use local ingredients as much possible (independently owned local organic beer from Orlando Brewing, produce from Plant City), but they also make their pasta fresh daily ... by hand ... I swear!   In a world of franchises and fast food over by the Disney area, I was pretty impressed to drive off of I-4 and feel like I was transported to a kitchen in Tuscany.  But I guess Disney is magic like that.  Here is photographic evidence that their pasta doesn't come from a box ...

And their shredded cheese is not from a bag ...

This is as close as it gets to walking into a  family owned bistro on the streets of Sorrento in Italy.  Except no passport is needed.  The Portobello has to be best place for pasta and Italian in Orlando, FL.  I'll be there for the Disney Princess Half Marathon with all my running peeps for sure!

So ... back to the beer. Chef Steve gave me a lesson in making a beer reduction.  Easy ... because it's really just two ingredients.  Tricky ... because you could quickly have a boiled over mess.  Watch Chef Steve and learn ...

Pour the beer into a sauce pan.  If you take a swig of beer ... be sure to measure it.  Chef Steve is pretty precise.

Combine the beer with sugar (precise measurements below) and simmer on low heat until the volume is reduced by approximately one half.  You can take visual note of this by the line of liquid on the inside of the sauce pan.  The whole process should take about an hour.  Be sure to keep it on LOW heat, otherwise you'll have a beer volcano eruption all over your stove.  And that's just wasting perfectly good beer.

You'll know it's done when the texture and consistency is like syrup.  And, yes, this would also be excellent on pancakes.

Beer with breakfast.  Just sayin.

Chill the beer reduction in your refrigerator.  I'll share Part 2 of the recipe with you tomorrow.

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Portobello Country Italian Trattorria's

"Biramisu"

FOR THE BEER REDUCTION

24 oz (vol)     Orlando Brewing Blackwater Porter

16 oz (wt)

Granulated Sugar Combine the beer and sugar in a heavy sauce pan and reduce on low heat by approximately one half.  The initial volume will be approximately 40 ounces which will yield 20 ounces.  The consistency will be slightly syrupy.  Chill and hold.

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Tomorrow: We'll have an Italian word of the day for you to learn, try, and taste ... "zabaglione"

--Rachelle aka @TravelBlggr

<Disclosure>

When you daydream about a Caribbean vacation ... what do you envision?  Warm breezes ... swaying palm trees ... blue water ... and an ice cold tasty beverage!  Similar to the picture above, right?  But you're probably thinking, "Where's the paper umbrella?"

The Mai Tai and Pina Colada have certainly earned a reputation for being the preferred poolside drink, but I tend to go for a bit more brisk and refreshing liquid treat, such as a mojito. Which is why I was excited to learn that Hacienda Tres Rios had a signature drink with a unique twist to the typical sweet and minty flavor of my favorite beach beverage.  Replace the rum and mint with the local Native flavor of fresh crushed basil leaves and tequila ... and you have a Tequilajito.

I'm not usually a fan of tequila (bad college-year experiences with the lime and salt), but after a recent weekend retreat in Mexico that included a proper tequila tasting (see @SoloTraveler's article) , an adventurous culinary adventure with bugs (ever try a cricket?), and this tequilajito recipe ... I now really enjoy this blue agave–based spirit ... in moderation, of course.

One morning, Chef Oscar gave us a behind the scenes tour of the kitchen at Hacienda Tres Rios and afterward led us out to his garden where he grows all his own fresh herbs, peppers and spices.  I don't have a green thumb, but I was certainly green with envy.  I wish I had a garden.  But I travel too much and plants don't water themselves.

After taking in the savory scents of fresh rosemary, oregano and basil, we followed Chef Oscar to the grill by the pool where he made us some pre-lunch tequilajitos with the fresh basil I watch him pick with his own hands.  From garden to grill ... eh uhm ... see how I'm trying to justify my alcoholic beverage before noon?  It's 5 o'clock somewhere, right?

So I guess I've outgrown my anit-tequila college days.  When in Mexico ... do as the locals do.  And the locals drink tequila.

Rachelle & Kay with www.LocoGringo.com

Tequilajito

Ingredients

2 1/3 ounces lime juice

8 fresh basil leaves

3 brown sugar packets (about 3 tbsp)

1 1/2 ounces tequila

grapefruit soda

Directions

In a tall glass, add the basil, lime and sugar and crush them together with a spoon or pestle.

Add ice, tequila and grapefruit soda.

Garnish with lime and mint leaves.

Enjoy!

--Rachelle

a.k.a. @TravelBlggr

**Geek Note** I have several video cameras of various size.  A Sony v1u, a Sony SR11 HandyCam, and on this trip, a FlipCam.  What I LOVE about the flip cam is the size and convenience.  The software is a little elementary and the audio is just so-so ... but the flip side (hehehe) of that is how quickly you can edit and upload something.  Mucho gracias to my friend Jim with MacBeth Photo.  I think he let me borrow his FlipCam a year ago  ... and ... uhm ... it's still in my camera bag.  I'm loading it up with some great travel videos though!

<Disclosure>

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If heaven on earth existed ... in my mouth ... it would be this.  The land of milk and honey.  Sinfully sweet and smelling of roses.  I encountered this delightful desert during a dinner at a trendy Indian restaurant, Nirvana Beverly Hills, with other bloggers ... so they didn't mind at all when I whipped out my phone at the dinner table to tweet that I was having some sort of delicious Oh-My-Gawd experience.    It was like falling in love for the first time and I wanted to proclaim it to the World.  You must be thinking that I'm over-reacting to a simple meal.  I admit, it could have been the sensual atmosphere of Nirvana which is candle-lit and oozing not-so-subtle hints of Kama Sutra with their artwork and menu descriptions.  Appetizers are called "Foreplay."  Entrees ... "Loss of Innocence."  And dessert ... "Sensuous Pleasures, Sin committed, but quickly forgotten."  Whoa.  I have to remember, this is Beverly Hills.

But I do believe that even if I wasn't under the glittery influence of LA, upon savoring this treat I still would have closed my eyes, left the earth and had a moment.  The taste of sweet roses ... not the scent of a flower, but it's flavor.  By the time I regained my senses the menus had already been lifted from the table and I didn't know my new lover's name.  I tweeted that I was having a sweet honey and rose flavored dessert.  Someone immediately responded, "you must be having Gulab Jamun."

I tried saying that out loud, but it sounded like I was trying to speak with a mouthful.  (Try it.  Right now.  Go ahead.  Say ... Guuuulaaaab Jaaamuuun.  See?)   So I just made a mental note of the roses and honey.  Later when I went to post about it again, in my insecurity of the language, I described them as honey rose donut holes.  Big mistake.  HUGE!  My Middle Eastern friends quivered at the comparison.  "Gulab Jamun are not donut holes!" they proclaimed.  But ... uhm ... they certainly look like donut holes?  Fancy rose scented ones at that!  Wikipedia describes them as waffle balls.   I once called them O.M.G. balls.  That didn't quite sound right either.  So let's just learn how to pronounce it correctly.  According to MacMillan Dictionary, it's /ɡʊˌlɑːb ˈjɑːmən/.

And here's how to make them ...

Start with some honey, powdered milk, and roses.

I actually used the roses to make tea.  Nirvana did give me a recipe for making rose water at home (posted below).  But I found it at my local grocer in the spice section as a natural gourmet flavoring ... or perfume?

The dry milk I was a little iffy about.  One of my chef friends suggested using  all whole ingredients (i.e. nothing powdered or dried).  So I looked up other recipes online for gulab jamun and all used powdered milk.  So I decided to stick to the recipe.  Doesn't look appetizing ... but works like a charm!

Add a little baking powder ...

As if the powdered milk wasn't enough ... add to that 2 1/2 cups of heavy cream.  Yeah ... these donuts ...I mean .... gulab jamun, are rich and creamy little cakes.

Mix together with a wooden spoon.  It gets a little sticky.

I was unprepared to have my photo taken ... against the only wall in my kitchen that is unpainted and undecorated.  Hair tossed in a clip and 70's ring-T on.  Ew.  At least the apron is flirty.  I'm actually standing on a stool to gain some leverage on this counter island for mixing.  Increasing my height by 8 inches also helps me channel my inner Julia Child.  But I digress ... back to the recipe ...

Cover your hands in flour and roll dough into 1 inch balls.

Confession: here's where I went wrong the first time around.

I'm a runner, so I don't cook/eat/prepare fried foods.  Ever.  I don't have a deep fryer.  I'm also the kind of cook that sometimes just throws from the hip and says, "let's try it!" without properly researching.

Google is at my fingertips.  I should have looked up "heating" and "boiling points" of oil.

But instead I followed the advice of Julia Child, "The only real stumbling block is fear of failure. In cooking you've got to have a 'What the hell?' attitude."

So, "what the heck!"  Let's pour some oil in a pan and turn the temperature up to high!   (By the way, I don't recommend this!)

And the first one goes in ...

(See ... that oil doesn't look hot, does it?)

Pop!  Crack!  Sizzle ...

Insta-Burn!

This happened in all of 3 seconds.  Seriously.  The recipe calls for them to reach a "rich mahogany color."  But somehow I don't think this fits that description.  Especially since it happened so fast that I doubt the inside cooked.  So ... we turned the heat to medium and waited a bit.  Learn from my mistake.

After the oil was at a sufficient "cook-instead-of-burn" temperature , we started getting some golden brown results.  PS ... my whole house now smells like fried gulab jamun from the burn experiment.

Meanwhile ...

The syrup is being made.

This is similar to a simple syrup used in drink making ... only with rose water and honey.  Bring sugar and water to a boil, then add 2 tablespoons of rose water.  I also added two tablespoons of honey after it cooled.

Pour the sugar water over the gulab jamun and let it soak in.

Gulab Jamun

Rose-Flavored Cakes in Sugar Syrup

from the kitchen of Nirvana Beverly Hills

Makes 25-30 Balls

The Sugar Syrup:

2 pounds sugar

2 quarts plus 1 pint water

2 tablespoons rose water***

The Dough:

3 cups dry milk

1 cup flour

3 tablespoons baking powder

2 ½ cups heavy cream

3 pints of oil for deep frying

Make the sugar syrup first: In a heavy saucepan bring the sugar and water to a boil, then let it thicken by cooking over medium heat for about 20 minutes. Add the rose water and keep the syrup warm at a low simmer.

In a large bowl mix the ingredients for the dough thoroughly to make a still batter. Let mixture sit for 10-15 minutes to set. Take a pinch of dough a little smaller than a golf ball and roll it between your palms to round it into a neat ball.

Repeat with the rest of the dough.

In a wok or heavy skillet, heat the oil over high heat until a haze begins to form, just before it begins to smoke. Carefully add the balls until the surface is covered. (If necessary cook the balls in more than one batch.) With a large spoon, start turning the balls just as they begin to take on color. After about 3 minutes, turn the heat down to medium-low, and continue to turn the balls until they acquire a rich mahogany color.

When the sweetmeats have achieved a luscious, deep color, turn the heat up to high for 2-3 minutes to add still more color and to firm the crust. Drain onto paper towels.

When drained, put the balls into a large bowl and pour the sugar syrup over them. Let them rest until the syrup reaches room temperature. They can now be eaten – but they will taste even better if allowed to “tighten” until the next day.

NOTE: Gulab Jamun will keep a week or more, stored in the refrigerator.

***How to make Rose Water:

5 large roses

2 quarts cool (not iced) water

Wash roses thoroughly in cold water. Pick off all the petals, reserving a few for garnish; put the remainder in a large ceramic jar. Pour the cool water over them and set them aside in a dark place (away from any sunshine) for at least 4 hours. Strain the rose water and discard petals.

--Rachelle

a.k.a. @TravelBlggr

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My mom recently gave me a terracotta apple baker ... so I was DELIGHTED when Susanne at Arthur Morgan House Inn sent me a recipe that gave me the opportunity to use it.

As I read on through the recipe I realized it was stove top.  Bummer!  So I decided to try it both ways ... sauteed and oven baked.

A sort of apple cook-off.  A contest.  A duel.  An absolute apple taste test.

Maybe it's because I was just having one of those frustrating weeks where stress started creeping in because I had a lot of projects started and nothing finished.  So slicing and chopping apples was just the outlet I needed for releasing some energy.

Get your apples on the counter.  LOTS and LOTS of apples.  Any variety that's available.  A mix of tart and sweet.  I used gala, granny smith and fuji.

The recipe was sort of wingin' it ... no exact measurements.  It's a fun way to cook ... a dash here and a dash there ... but difficult to duplicate and share!  Susanne is delightful through email, and I can tell she's been making these for so long that it just comes naturally to her.  So, I've "winged it" and made up some measurements form Susanne's list of ingredients that worked pretty well and added one of my own ... cinnamon.

You'll need ... about a teaspoon of freshly grated nutmeg (our local grocer didn't carry whole nutmeg, so I used some already grated.) Also, about a teaspoon of freshly grated ginger (another item our grocer was out of.  Sheesh! And I love freshly grated ginger.  I was too impatient to wait 2 days for their next shipment to come in, so I used some I had in my spice rack as a standby.)A teaspoon of cinnamon (after I re-read the recipe, realized this was my own addition!  Whoops!  I just couldn't imagine apples without cinnamon). Add to that some lemon juice, vanilla and a handful of raisins.

I used the same ingredients for baking as I did for the stove top  ... we'll see which produces a better apple!  (Hint: It takes a little more time, but so worth it.  Follow along ...)

I'm gonna show you the baked apples first, then the sauteed Arthur Morgan House Apples.

For the baked apples, I sliced and cored them but kept the peels in tact.  I did it such a way that the whole apple was still connected by the skin at the bottom.  A little tricky, as you have to sort of pull the apple back through the slicer.  Don't pull your finger through at the same time!  Unless ... of course ... you're making this recipe for Halloween and are going for the whole bloody-apples-with-finger-bits kind of dish.  But that's just plain gross.

I thought it would later make a nice presentation with a big scoop of ice cream in the middle.

I needed a little leverage on some of these firm apples, so I stepped up on a stool to throw my weight into this coring thing.  So THIS is how Julia Child felt hovering over her counter tops.  Aaah.  It's nice to be tall ... even just for a moment.

All the apples nestled nicely in their little baker.

Despite my unfruitful search for fresh ginger and whole nutmeg to grind ... I did find a lonely lemon.  I roll lemons on the cutting board a bit to get it a bit more juiced up.

Here's where I let the photos tell the story for a bit.  A little lemon, a dash of vanilla ...

GASP!  At this point I remembered my spices.  Too late.  The apples have already started soaking up the lemon and vanilla and boy-o-boy did it pour quick.   Ah well.  Rethink.  Revise.  Sprinkling it is.  I guess it is possible that the spices would have just stuck to the bowl?  (making myself feel better anyway!) Now I'll just be more precise with how to sprinkle them?  At least each apple got a little extra love and some undivided spice attention.

Well ain't that symmetrical?

Strategically place some raisins and you're ready to go!

We are now up to our elbows in apples and I realized I got a little carried away.  For the sauteed apples I should have PEELED them first, then chopped.   Now we've got to peel them all individually and I'm having flashbacks to stories of my grandfather talking about how peeling potatoes in the army was sort of a punishment.  I guess I'm paying my penance  for any wrong doings of the week.  I may have to pour some autumn sangria to get through this tedious task!

Assuming you're smarter than me, and actually peeled your apples before slicing, then this process should be pretty quick.  Next, add your naked apples to a warmed up saute pan (medium heat) with the same juice/vanilla/spice concoction listed above for the baked apples.

Pour on the raisins ...

Reduce heat to low/medium and stir every 5 to 10 minutes until the apples have absorbed all the spices and they turn into a gooey compote.

So, is it the sauteed apples ...

Or the baked apples that passed the taste test?

Both were excellent and immediately devoured with a scoop of vanilla ice cream.  If you're into the dessert for breakfast sort-of-thing.  Susanne says guests love it served warm either solo, with cereal or yogurt.  I would even spoon it on toast.

The baked apples were a little less sweet.  The sauteed much more tender and syrupy.  Hands down, I'd say I preferred the stove top version. Turned out much tastier!  Well, at least I can use the apple baker as a serving dish!

Arthur Morgan House Apples

Peel and slice apples of several varieties into a large sauce pan with grated fresh ginger, fresh grating of nutmeg, a handful of raisins, a splash of lemon juice, and a dribble of good-quality vanilla (Susanne recommends Sunny Caribee's Vanilla Vanilla from the British Virgin Islands).  Cook over low-medium heat until apples are tender.  Taste as you go and you'll find the right balance of flavors.

**Susanne recommends mixing a little of this compote into the batter next time you make banana bread. Mmm.

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