Posts Tagged With: Southwest food

The Sioux Chef Cooks Southwest Heritage Foods

Chef Sean Sherman, founder of the company The Sioux Chef, uses indigenous ingredients in creative dishes.  He was invited by the New York Times to submit ten essential Native American dishes.   (Photo courtesy of The Sioux Chef)

The Desert People have grown and eaten tepary beans for more than a thousand years. In the mid-20th century they nearly disappeared, but became popular again when people began to realize how well they were adapted to the hot, dry Southwestern climate. Just recently, they appeared in the food pages of the New York Times, courtesy of Chef Sean Sherman , founder of the company”The Sioux Chef.”

Sherman  grew up on the Pine Ridge Reservation in South Dakota in the 1970s. As a kid, he and his cousins harvested edible wild plants that grew there including chokecheries, wild prarie turnips and juniper berries. As an adult he became a professional chef, eventually turning to more wild foods from his heritage and that of other Native American nations. In 2014, he started The Sioux Chef, connecting with other indigenous chefs, farmers, seed keepers and leaders. His cookbook, The Sioux Chef, won the 2018 James Beard Foundation Book Award. Sherman focuses on making appealing foods using only indigenous American ingredients, nothing imported by Europeans.

Sherman’s recipe for teparies involves seasoning the cooked beans with sautéed onions, a little agave nectar, and chile–either Hatch ground dried chile or chipotle chile. He calls for half brown and half white teparies, but you can use whatever you have on hand. The New York Times sends readers wanting to purchase teparies to two sources we’ve often cited here, Ramona Farms and Native Seeds/SEARCH.

Teparies have been a frequent subject on this blog. We love their flavor and adaptability. Tia Marta wrote about them here; Amy uses them in a mixed vegetable stew.

Below is another of the Sioux Chef recipes the Times printed, this one using chia, which grows wild in Southern Arizona, and domesticated amaranth grain, a relative of the wild amaranth that shows up after the summer monsoons. Sherman calls for domestic berries, but they are found in woodlands. If you are lucky enough to have access to wild wolf berries or hackberries, they would be a perfect addition. I used some saguaro fruit I had in the freezer.

Popping the amaranth is easy in a dry hot wok. The popped kernels look like teensy pieces of popped corn. Watch closely when popping. The time between popped and burnt can be a matter of seconds.

Amaranth showing both popped and unpopped seed. Like popcorn, seeds don’t all pop at the same time. Keep stirring until most are popped.

 

Chia pudding with saguaro fruit and popped amaranth. I added a couple of blueberries and some kiwi for contrast. After I made this for the photo, my husband and I ate it for breakfast.

Almond Chia Pudding

1 ½ cups unsweetened almond milk, plus more if needed

½ cup chia seeds

¼ cup light agave nectar

Pinch of fine sea salt

¼ cup amaranth

1 to 2 cups fresh mixed berries (any combination of blackberries, blueberries and raspberries)

¼ cup crushed manzanita berries (optional)

Small fresh mint sprigs, for garnish

In a lidded quart container, vigorously whisk together the 1 1/2 cups almond milk, chia seeds, agave and salt. (This ensures the chia seeds are evenly hydrated.) Let the mixture soak in the refrigerator at least 1 hour and up to overnight, so it develops a rich, creamy texture that is similar to that of rice pudding. If the mixture becomes too thick, whisk in more almond milk.

While the pudding soaks, heat a small skillet over medium-high. Add the amaranth and cook, shaking the skillet, until the amaranth begins to smell toasty and about half of the seeds have popped, 1 to 2 minutes. Transfer the amaranth to a plate to cool to room temperature. (Popped amaranth can be prepared up to 3 days ahead and stored in a lidded container in a cool, dark place.)

To serve, whisk the pudding to incorporate any liquid on top and break up the chia seeds, then spoon pudding into bowls. Top with the berries, popped amaranth and mint sprigs.

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One more thing: My book on the 10,000 years of culinary history that led to Tucson being named a UNESCO City of Gastronomy has entered editing and over the next few months I’ll be posting a few bits of the most interesting information I learned in the two years I spent researching. Please follow me on my Facebook author page (Carolyn Niethammer author). I learned lots and would like to share it with you.  This will be the first book authorized to use the City of Gastronomy logo.  See my other books at http://www.cniethammer.com.

Categories: Sonoran Native, Southwest Food | Tags: , , , , , , , , | Leave a comment

What to do with tomatillos? Carne en su Jugo

Hello, Amy here, with tomatillos from my Tucson CSA share. Some people asked me what to do with them if they don’t like salsa. Try a soup! Carne en su jugo, meat stewed in is own juices, is a traditional Mexican dish that features tomatilos and makes a little meat go a long way. Mole Verde powder contains lots of green chile and cilantro, so I used that for seasoning and it worked perfectly.

Start by sorting, soaking and boiling pinto beans.

Use any cut of beef; trim and cut into tiny bites. Boil the trimmings to make a broth. Cut a few slices of bacon into tiny bites and fry to make it crispy and render the fat. Set aside the bacon and save the fat in the pan.

Then husk and boil tomatillos in water.

They will start bright green but are done when soft and dull green.

Drain the tomatillos. Then peel and mash, or just puree whole in the blender.

Next, brown the beef in the bacon fat. Salt to taste. Add some sliced garlic and onion, to taste. I used elephant garlic and red onion from Tucson CSA. Then add some home made beef broth and stew until tender.

Add the pureed tomatillos. In a separate pan, I cooked a couple tablespoons of Mole Verde powder in a little oil and then thinned with more beef broth. All that went into the pot, too. Salt to taste again.

Spoon in some cooked pintos. Cook for a few minutes for the flavors come together and the stew thicken a little. At the last moment, stir in the crunchy bacon or sprinkle on top of each serving. Eat with hot corn tortillas. Enjoy!


Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , | 1 Comment

Home-Cured Olives are Easy

I like to pick olives when they are part green and part black. But all green or all black, if they aren’t over ripe, are fine as well.

Fall may mean colorful leaves and apple harvests in the temperate regions of the globe, but in Southern Arizona and warm desert regions around the world, it is olive harvest time. Several years ago, a famous author died, and many notables who had been guests in his home on the coast of Southern Italy recalled their visits. One woman remembered walking through the olive groves and plucking and eating juicy olives. I laughed aloud when I read that. She may have plucked something, but it wasn’t olives. Olives off the tree are very bitter and they must be processed to be edible. The bitterness is due to a substance called oleuropein.

Various cultures have their own methods of removing the bitterness from olives. There’s the dry salt method, the brine method, the water method and the lye method. For 30 years I have followed instructions taught by the late Dr. Robert H. Forbes, who became dean of the College of Agriculture at the University of Arizona in 1899. He had made an intensive study of the home processing of curing olives. His process uses lye and the method has always worked for me. Last week when I went to the hardware store to buy the lye and told the clerk what I was going to do with it, he kept cautioning me that it was poison and came close to refusing to sell it to me. By following the instructions carefully, I never poisoned myself or the recipients of my olives.

(Aside: Dr. Forbes was still alive when I was a young journalism student in 1964. I interviewed him at his home on the edge of the University of Arizona campus on Olive Street, surrounded by gnarled old olive trees. His house stood where the Center for Creative Photography is now.)

You can home process green olives, black olives or those somewhere in between. Many people with olive trees would be happy to have you harvest from their yard and cut down on the mess when the olive drop. I just knock on the door and ask. Then later I leave a small jar of finished olives on their porch with a note.

You’ll need some glass jars to process your olives.

It’s too much typing to explain Dr. Forbes’ method, but the good folks at UC Davis have done a complete description of each method of olive processing and you can find them here.    The difference in Dr. Forbes’ lye method is that it doesn’t call for a changing of the lye bath.  You just leave the olives in the original lye solution until either taste or a litmus paper shows that the bitterness has been removed.  For me, this has been between five and seven days.  But lye is cheap and you’ll have more than necessary, so if changing helps, why not?  You can find another whole way to dealing with olives in a months’ long process here.

If you happen to live in Tucson, Jill Lorenzini will be discussing olive curing at the Santa Cruz River Farmers Market on the afternoon of October 24.

With the lye plan, after the bitterness is gone, the olives are rinsed (and rinsed!) to remove the lye and hardened with successively strong salt brine solutions. Lastly, they are freshened in water.  Whatever your processing plan, I like to flavor mine with a mixture of olive oil, wine vinegar, garlic cloves and fresh herbs from my garden. You can also slip in a small chile.

A few olives, some cheeses, all you need is a glass of wine to make a perfect Happy Hour snack.

Home processing olives is neither difficult nor overly time consuming, but you do need to get yourself some big glass jars and commit about five minutes a day to the endeavor.  For that little bit of effort, you can end up with a year’s supply of olives for only the cost of lye and salt and some nice gifts for your friends and family. Just one caution: don’t tell the clerk what you are buying the lye for.

One more thing: My book on the 10,000 years of culinary history that led to Tucson being named a UNESCO City of Gastronomy has entered editing and over the next few months I’ll be posting a few bits of the most interesting information I learned in the two years I spent researching. Please follow me on my Facebook author page (Carolyn Niethammer author). I learned lots and would like to share it with you.

Categories: Sonoran Native | Tags: , , , , | 4 Comments

Savoring Bellotas in Apache Acorn Stew

Emory oak acorns (bellotas in Spanish, chich’il in Ndee, and wi-yo:thi or toa in O’odham), harvested from our native Southwestern live-oak Quercus emoryi, have traditionally provided a superbly nutritious and flavorful summer staple for the Tohono O’odham, the Apache, and other local people of the borderlands. (MABurgess photo)

You can shake them off the tree.  You can buy them by the (expensive!) bag on the roadside en route to Magdalena on pilgrimage for Dia de San Francisco.  You can sometimes find them in small Mexican markets in Tucson–if you ask.  These are bellotas, a seasonal treat of late summer gathered from the desert oak grasslands and woodlands flanking our sky islands.

The White Mountain Apache now have a richly productive community farm. It is the venue for their Traditional Foods Festival where they celebrate their young farmers, their delicious roasted heirloom corn, and many wild foods that their ancestors thrived on. (MABurgess photo)

Tia Marta here to share a recipe learned on a trip recently to the Ndee Nation, to the Western Apache Traditional Foods Festival.  With my talented friend Dr. Letitia McCune (known as BotanyDoc) we enjoyed this special event where elders and young people together were celebrating and sampling their harvest of heirloom crops and wild mountain foods. Botanist and diabetes-nutritionist McCune has recently provided the Ndee Nation with nutritional analyses of their ancient, honored foods.  It’s eye-opening to learn how important the traditional Native foods are for health and disease prevention.

Apache ladies at their Traditional Foods Festival prepare cauldrons of acorn stew. As the stock simmers they add pieces of dough to make dumplings that will take on the rich flavor of the bellotas. (MABurgess photo)

The breeze was full of delicious aromas of oakwood smoke, pit-roasted corn in the husk and juicy banana yucca pods (…that’s another post!) We watched as the Ndee cooks slowly simmered locally-farmed squash and chunks of range beef over the open fire.  They had prepped dough to pull into ribbons then tore pieces to drop into the stock as dumplings.  Over some hours, we kept returning to the cook-fire to watch the stew process.  Whole corn cobs covered with plump kernels went into the giant pot.  At last the cooks brought out the precious acorn flour they had ground from the chich’il (Quercus emoryi) they’d collected this summer and stored carefully for feast occasions.  With the acorn flour the soup stock became thicker and “creamier.”

You can easily crack the shells of Emory oak acorns (bellotas) with a rolling pin or, as in this image, on a stone metate with a mano to release the yummy golden nut-meat inside. (MABurgess photo)

Acorns are chuck-full of healthy oils that are akin to olive oil, complex carbs that slow down the release of sugars into the bloodstream, enabling sustained energy and blood sugar balancing.  It is no surprise that Indigenous people all over the planet have used acorns wherever oaks naturally grow.  The big issue with most acorns is their high tannin content, a chemical that can be damaging internally, but which can be easily leached out with water treatments beforehand.  Fortunately –hooray for our Emory oak acorn!–bellota–it is one of the few acorns which has low tannin content and can be eaten raw right off the tree!

You may not be able to see it but you can taste its wonderful bitter-sweetness–the flavor and thickening of Emory oak acorn flour–in delectable Apache acorn stew. (MABurgess photo)

Here’s a recipe for the Apache Acorn Stew that we tasted in delight at the Festival, here adapted to serving 8-10 persons instead of a whole tribal gathering:

Ingredients:

4-5 qts (or more) drinking water

1-2 lbs bigger-than-bite-size chunks of stew beef or wild elk meat

4-5 summer squash of whatever you grow (e.g.medium to large zucchini or 8-10 paddie-pan)

8-10 whole corn-on-the-cob (de-husked, broken in half)

1-3 cups prepared bread dough, pinched into ribbons and torn into 2″ pieces

1/2-1cup ground Emory oak acorn flour

Directions:

Over an open fire in a big pot, boil beef until tender, making a rich stock.  Add chunked/diced summer squash. Keep simmering. Add torn pieces of bread dough and let puff up.  Add whole corn cobs cut in half. When everything is well-simmered and tastes great, and still on the fire, gradually stir in the acorn flour.  Serve outside with a sample of each ingredient in each bowl.

This hearty stew has elements of Mexican cocido, but in taste it is all its own.  Enjoy the timeless flavors!

An interesting note:  It was the Spanish who brought the name “bellota”–their name for Old World cork oak–to apply to our New World Emory oak, as the two oaks are so similar in their animate, tortuous yet graceful shape.  Andalusians must have felt quite at home when they first encountered our Emory oak in what is now southern Arizona.  To gather bellotas for yourself, head to the grasslands in July or early August to groves of the beautiful Emory oak, shake a branch and let the bellotas fall onto a blanket, and enjoy these precious acorns as Nature’s manna.

[For another traditional acorn stew recipe check out SavorSister and gourmet cook Carolyn Niethammer’s American Indian Cooking, Univ.of Nebraska Press. You can find other great acorn recipes and instructions in DesertHarvesters‘ book Eat Mesquite and MoreSouthwest Foraging by wild-crafter and herbalist John Slattery also gives good instructions how to remove tannins from acorns.   Grow your own heirloom squash and corn, and white Sonora wheat for dough, as ingredients for this stew with saved seed from NativeSeedsSEARCH  !]

Categories: Sonoran Native | Tags: , , , , , , , , , , , , | 5 Comments

Prickly Pear Peach Sherbet

Combine prickly pear, peaches, and honey for a delicious and healthy homemade sherbet.

It was a relatively wet spring in the Southwest this year, at least in the Sonoran Desert. This has made for a bounty of prickly pears. Once you’ve picked and juiced them, then what? There’s always prickly pear margaritas, prickly pear lemonade, and prickly pear jelly. But why not expand? Since it is still pretty warm throughout the fall, frozen desserts are a good place to start. Combining prickly pear juice with the luscious ripe stone fruits of the season is a good way to combine flavors.

Making your own frozen desserts is easy and healthy-nothing but fruit, honey, and cream. No weird emulsifiers or gums.

No need to peel or dethorn the prickly pear fruits. Make your juice with this easy recipe, then on to the sherbet.

 

Easy Prickly Pear Juice

Using tongs, collect 18-24 prickly pears. Wearing rubber gloves, rinse fruit and quarter. Working in batches, puree fruit in a blender. You’ll need to add a little water to get the first batch started. Strain through a fine mesh strainer and discard solids. The thorns will get caught in the strainer.

Although this recipe calls for peaches, any ripe stone fruits will do. Plums and apricots combine deliciously with prickly pear.

Prickly Pear Honey Sherbet

3 medium very ripe peaches, peeled

2 ½ cups prickly pear juice

½ cup honey

3 tablespoons lemon juice

½ cup whipping cream or half and half

Slice peaches. Combine with 1 cup of the prickly pear juice in a medium saucepan. Simmer over low heat for 5 minutes. Add honey and cook gently, stirring until honey is dissolved.  Transfer the mixture with the remaining 1 ½  cups prickly pear juice to a blender. If you have an ice cream maker, also add the whipping cream. Refrigerate until chilled and then transfer to an ice cream maker.

If you don’t have an ice cream maker, transfer to a bowl and freeze until nearly hard. Break up and beat with an electric mixer. Beat whipping cream until stiff and fold into the fruit mixture. Refreeze until hard.

We Savor Sisters love to write about prickly pear. Find more posts here where Amy writes about an upside down cake and where I write about a cocktail made with prickly pear juice.

Need more prickly pear recipes? You’ll find them in my Prickly Pear Cookbook in the Native Seeds/SEARCH store, in National Parks stores, or on Amazon. It includes 60 recipes for cocktails, salads, barbecue sauces, main dishes, and desserts including not just the fruit but the cactus pads (nopales) as well. Even more recipes in Cooking the Wild Southwest, Delicious Recipes for Desert Plants.

Categories: Sonoran Native | Tags: , , , , | 3 Comments

Magical Cereal-ism this Week in Baja Arizona

An important conference focused on ancient heirloom grains is about to happen this week at University of Arizona.  All cerealists are invited!–and that means any of us who love baking and cooking with our local white Sonora wheat, Pima Club wheat, quinoa, kamut, and other heritage grains.

It’s the Heritage Grain Forum — Tuesday and Wednesday, September 3 and 4, 2019.  In the words of organizer Dr. Gary Paul Nabhan, it will “celebrate grain-shed advances in the Santa Cruz river valley & the rest of the West.”

Padre Kino’s White Sonora Wheat, grown organically by BKWFarms, Marana.  Wheatberries available at NativeSeedsSEARCH store.  A new crop will be grown again and viewable at MissionGarden, Tucson, this winter and harvested at their San Isidro Feast in May. (photo MABurgess)

The upcoming conference meets at UA Building ENR2 (1064 E Lowell Street on UA campus just north of 6th Street) in the Haury Auditorium.   For anyone interested in hearing some of the mover-shaker-foodies who helped make the UNESCO City of Gastronomy designation happen for Tucson, come meet them:

Tuesday Sept 3, 4:00-5:30 pm for a lecture on their book Grain by Grain by authors Bob Quinn & Liz Carlisle, with bread + cracker tastings.

Then on Wednesday Sept 4: 8:30am-12:00 noon you can participate in talks + roundtables led by Vanessa Bechtol (SCVNHA), Joy Hought (NSS), Don Guerra (BarrioBread),Jeff Zimmerman (HaydenFlourMills), Ramona & Terry Button (Ramona Farms), Gary Nabhan (author, UA SW Center),  & others, with commentaries by Quinn & Carlisle + more tastings!

I’m excited to meet these amazing Cerealists!

Muff’s heirloom grain scones made with white Sonora wheat, Ramona Farms roasted O’las Pilkan Chui (Pima Club wheat), and wild blueberries.  These are really rich and nutritious, made with eggs and cream in addition to our local heirloom flours and fruits.

Getting in the heirloom grain mood–and fortified with fruits picked up on recent travels–I dived into baking scones using local flours.  Here are my recipe variations on scones in honor of the event:

Muff’s Date Scones (or Wild Berry Scones) Recipe:

Preheat oven to 450 degreesF (A solar oven might work on a very clear day at noon hours, but not today).

In large bowl, sift together:   1 1/2 cups fresh-milled white Sonora wheat flour (or kamut flour, or einkorn)

1/4 cup Ramona Farms Pilkan Haak Chu’i (roasted Pima Club O’las Pilkan) flour

2 1/4 tsp baking powder

1 Tbsp sugar

1 tsp sea salt

Organic eggs, organic mild, Ramona’s roasted heirloom wheat, and raw organic sugar assembled for scone-making. Cut in cold butter into golden white Sonora Wheat mixture.

Make a well in the dry ingredients then pour in wet ingredient mixture. Stir minimally to make dough with few strokes.

Cut into dry ingredients with 2 knives or pastry cutter:   1/4 Cup cold butter

In a separate bowl, beat, and reserve 2 tablespoons for glaze:    2 eggs  

Add to beaten eggs:    1/2 cup cream (or milk)

Chop (optional) fruit– (suggestions:  local dry dates, wild hackberries, wild blueberries)

I chose a dry date (Khadrawy, but Medjool is perfect too) because it is easy to chop into discrete pieces which stay visible and taste-able in your scone!

Pat out dough on floured board, then place chopped fruit or berries on the dough layer, ready to be folded over.

Make a dry-ingredient “well” and pour in liquid ingredients.  Mix with short, quick strokes.  Less handling the better.  Place dough on floured board.  Pat dough to 3/4 inch thick.

Place optional fruit on 1/2 dough then fold dough over once or more.  Lightly roll over each fold with rolling pin.  Cut into diamond shapes and fold if desired.

Fold dough over chopped fruit or berries a few times, rolling very lightly over each fold. (A Light touch is key! Don’t overdo.)

Brush with reserved beaten egg.  Sprinkle with raw sugar grains.

Onto pressed scone dough brush egg “glaze” and sprinkle with raw sugar (or mesquite meal if you are a desert-purist).

Bake about 15 minutes.

Piping hot with butter–Muff’s date scones made with Ramona Farms roasted O’las Pilkan Chui (Pima Club wheat flour roasted), kamut flour, and chopped Dateland dates.  Who needs clotted cream or lemon curd when it tastes so good already?

Most of these heirloom ingredients–grown in Arizona–may be purchased ready to use at the NativeSeedsSEARCH store (3061 N Campbell Ave, Tucson).  Small trial size packets of heirloom grain with informative labels are available there provided by Flor de Mayo.

Enjoy the rich flavor and nutrition of our heirloom grains– and their stories!  Maybe see you at the conference?…

[Search with keyword “white Sonora” or “wheat” in the search-box at top of this blog page for many other fabulous heirloom grain recipes!]

 

 

 

Categories: Cooking, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , | 2 Comments

Chilaquiles with Mole Dulce y Negro

Hello Friends, this is Amy.

Chilaquiles are breakfast favorite, made with fried corn tortillas, sauce, cheese and toppings. The sauce can be smooth red chile or a fresh salsa, but today I used mole. I mixed two varieties of mole in one dish: Mole Dulce adds the sweetness and Mole Negro the heat. Feel free to use whatever mole you have and what suits your taste.

It all starts with old corn tortillas. I cut two tortillas per person into bite sized pieces and left on the counter to dry for a bit, so they fry better. Whenever I go to a restaurant and they are too generous with the tortillas, I wrap them up and take them home to make chilaquiles!

Then the tortilla pieces are fried in shallow oil until toasty brown and crisp. Any frying oil will be fine; I used grape seed.

For the sauce, I used half Mole Dulce and half Mole Negro from the mole powders I make (ManoYMetate.com).

Heat a splash of mild oil, add the mole powders and cook until fragrant and a shade darker. Add broth and simmer for a few minutes until thick. I had turkey broth handy so that’s what I used.

Unlike enchiladas, chilaquiles are eaten before the sauce completely softens the crunchy tortillas. SOOOOO good! So it’s important to have all the toppings ready. I like to rinse raw onion and drain. Crumbled queso fresco, crema, cilantro, green onion, avocado, roasted green chile, radishes, cucumbers, lettuce/cabbage, pickled carrots…whatever you like.

Once all the elements are prepared, set the table and assemble the people. Fried eggs and/or beans traditionally accompany chilaquiles, so have those ready, too. Scrambled or with a runny yolk are both excellent. Start the eggs in another skillet.

Now, add the toasty, crisp tortillas to the hot mole along with a handful of cheese, if you like, and stir briefly. It doesn’t even have to be completely combined.

 

Plate everything and enjoy for breakfast or any time of the day.

¡Buen Provecho!

Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , | 1 Comment

Chad’s Sky Island Spice Company

Chad Borseth sells his wild-crafted products from his website and at farmers’ markets.

Chad Borseth grew up in rural Southern Arizona, roaming the hills, learning about the plants, picking up clues to what was edible, such as mesquite and Emory acorns. This past January, he started Sky Island Spice Company to introduce others to some of the flavors unique to the Sonoran Desert.  It’s Carolyn here today to introduce you to another of the small entrepreneurs who are sharing their knowledge and enthusiasm for local desert products.

One of Chad’s products is solar-evaporated Sonoran Sea Salt. “It’s got a unique blend of minerals,” he says, “and lower sodium. But it’s high in magnesium and potassium. It also has a different mouthfeel.”  People who like to rim their margarita glasses with salt, will go for his  prickly pear and lime salt.

The solar-evaporated salt from the Sea of Cortez is infused with prickly pear juice and lime juice.

Because of the nature of wild supplies (that would be Mother Nature), Chad’s stock varies with the season. Through the year he will have granola made with acorns and mesquite, hot cocoa mix made with cacao and powdered mushrooms, and something he calls “nopaliditos,” salt-cured nopal or prickly pear pads. They are reminiscent of the saladitos beloved of Tucson kids. He adds flavor to our native chiltepines by smoking them over mesquite. Chad doesn’t confine himself to the desert; summer finds him in the pine forests looking for mushrooms and plants that grow in the higher altitudes. (No worries about the mushrooms–they are for his own use. The mushrooms in his products come from reliable commercial sources.)

Fiery hot chiltepines picking up flavor over mesquite coals.

Those with adventurous palates who are willing to be surprised (pleasantly), can sign up for the Sky Island Spice Company subscription box. At this point, Chad is limiting the subscriptions to just fifteen customers. Every month they will receive a box of three special items not in the regular stock. That might include such items as cookies or wildflower tea. The July box included syrup made from manzanita blossoms.

You can find Chad’s products on the web at Sky Island Spice Company or on Facebook.

Here’s an easy recipe to use Chad’s smoked chiltepins. It is from my cookbook Cooking the Wild Southwest: Delicious Recipes for Desert Plants. The combination of chile and chocolate is a favorite of mine and adding the smokiness of both the smoked chiltepins and the chipotle chiles adds a sophisticated taste. Of course, you can add the chiles to your own homemade ice cream, but if time is short, a good quality commercial ice cream works fine.

Easy Chocolate-Chile Ice Cream

1/2 gallon commercial chocolate ice cream

1/4 to 1/2 teaspoon dried and crushed chiltepins, seeds removed

1/2 teaspoon ground chipotle chiles

Transfer the ice cream from the carton in large clumps and transfer to a flat baking pan to soften evenly. (If you try to soften it in the carton, the outside will get too soft while the inside stays hard.)

Meanwhile, crush the chiltepins in a small mortar, removing the seeds. Sprinkle the crushed chiltepins and the ground chipotle chiles over the ice cream and stir to combine. Repack into the carton or transfer into a bowl and refreeze.

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Carolyn Niethammer writes about the foods and people of the Southwest. She has just completed a book on why Tucson was named a UNESCO City of Gastronomy. It will be published by the University of Arizona Press in the fall of 2020. Find her books on her website.

Categories: Sonoran Native | Tags: , , , , , , | 2 Comments

Beat the Heat with Mesquite Treats!

Naturally sweet solar-oven baked mesquite peanut butter cookies are easy and fun! (MABurgess photo)

It’s blasting HOT outside!  Dry mesquite pods are rattling and falling off the trees!  It’s mesquite harvest time–so gather them quick before they take on any monsoon moisture.

Even in this heat my sweetie wants a dessert and can’t stand store-bought stuff.  OK, I got the solar oven out preheating in the sun.  I’ll bake some old time peanut butter cookies this time with a Southwestern twist–with mesquite!  (And, we’ll keep the heat out of the kitchen.)

For mesquite peanut butter cookies, in addition to mesquite meal you’ll need:  butter, brown sugar, vanilla, flour, baking soda, chunky peanut butter, and honey. Amaranth flour is a great option available at Safeway, Sprouts, WholeFoods, and NaturalGrocers.

Add crunchy peanut butter to creamed butter/honey/brown sugar, beat in egg and vanilla….Then stir in sifted flour mixture to make cookie dough….

Tia Marta here to share a quick and easy mesquite cookie recipe.  No problem–If you don’t mill your own mesquite pods you can find fresh LOCAL mesquite meal at the NativeSeedsSEARCH store .

 

MUFF’S MESQUITE PEANUT BUTTER COOKIE RECIPE:

Preheat solar oven (or indoor oven) to 375 degreesF.

Beat until creamy:  1/2 cup butter, 1/3 cup local honey, and 1/2 cup brown sugar.

Beat in:  1 egg, 1/2 – 3/4 cup chunky organic peanut butter,1 tsp vanilla

Sift together:  1 cup whole wheat flour and 1/4-1/2 cup mesquite meal (optional–substitute 1/4 cup amaranth flour for 1/4 cup of other flour), 1/2 tsp sea salt, 1/2 tsp baking soda

Stir dry ingredients into moist ingredients for dough.  Roll dough into 1″ balls.  Put on cookie sheet and press with fork. (see photo–Who knows where these traditional patterns come from?  Different cultures have different patterns for peanut butter.  Rombauer’s Joy of Cooking shows a linear pattern from her German tradition.)

Bake:  about 12minutes in conventional oven OR about 20 minutes in solar oven–until done.

Make small balls of cookie dough and roll each in mesquite meal….

On cookie sheet, press each ball of dusted cookie dough with fork in criss-cross pattern….ready to bake….

Preheat solar oven to around 350-375 degrees, then bake about 20 minutes (depending on the sun’s intensity) or until done. The sweet bouquet of cookie-bliss will let you know they are ready! (MABurgess photo)

My “serving suggestion” is to enjoy mesquite peanut butter cookies any time–especially with GOV (good old vanilla) ice cream or an ice-cold glass of tea on a hot day! (MABurgess)

Now here’s another quickie cool and refreshing mesquite treat, if you don’t have time to bake, but using similar ingredients.  It’s a Mesquite Peanut Butter Malted Milkshake— ready in a jiffy:

For a fast cool-down treat, blender up a mesquite peanut butter malted milkshake! You’ll have a meal-in-a-glass in no time–full of complex carbs, calcium, protein, and renewal! (MABurgess photo)

Muff’s Mesquite Peanut Butter Milkshake RECIPE:

In blender mix:

2 cups 1% organic milk (or optional rice, almond or soy milk OR frozen RiceDream)

1 Tbsp. mesquite meal

1/4 cup organic agave “nectar” or syrup

1/2 cup organic chunky peanut butter

2 tsp vanilla extract (or 1 Tbsp Mexican vanilla)

1 Tbsp Carnation dry malted milk (optional)

a few chunks of ice

Blender the mix until frothy and serve in chilled glass.  Enjoy the rich nutrition and sweet refreshment of this mesquite meal-in-a-glass!

Carob powder is ground from the pods of a Near-Eastern bean tree, like an Eastern “sister” of mesquite with many similar nutritional components.  For a super-tasty cool shake that satisfies all the food groups (except chocolate!) and helps chill a summer day, add 1/4 cup carob powder to your blender mix.

Add carob as you blender your mesquite peanut butter shake and voila you’re transported into the gourmet snack dimension! (MABurgess photo)

Check out the Iskashitaa Refugee Network to see if they have carob available currently.  And find wonderful local mesquite flour ready for cooking at NativeSeedsSEARCH, (3061 N. Campbell Avenue, Tucson; 520-622-5561), along with great mesquite recipe books by DesertHarvesters.org.   Find Freddie Terry, the Singing Beekeeper, with superior local honey at the Rillito Park Farmers Market Sundays.  To order your own Solar Oven, check out www.flordemayoarts.com or contact 520-907-9471 to locate good used solar ovens.

Let’s adapt to heat with these low-tech tools, desert foods, and recipes.  Enjoy the monsoons and happy eating with local mesquite!

 

 

 

 

Categories: Cooking, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , | 2 Comments

Raspados-A Sonoran Summer Treat

                  Summer fruit perfect for a raspado.

We’re heading into deep summer here in Southern Arizona. Days typically top 100 degrees. It’s perfect time for a raspado.  Raspados are sweet, creamy, fruity, sometimes a little salty, and always very cold. They are a cross between a Snow Cone, a slushie, and a fruit sundae. Perfect to cool you down from the inside out on a Tucson summer day. Since there is usually plenty of fruit, you could call it lunch.

A raspado from a shop that puts the ice cream on top with fruit layered between crushed ice.

The raspados that hail from Sonora are found throughout Southern Arizona and other spots where Mexican culture florishes. Similar treats appear throughout the tropical world, differing in detail from country to country.

The typical prep steps of the Sonoran style raspados are simple,  but they vary from shop to shop. In general, it is a layer of shaved or finely crushed ice, then fruit in syrup,  then the layers are repeated. A topping of  sweetened condensed milk trickles down. Canned Mexican crema can be used instead of the condensed milk. Sometimes vanilla ice cream is the final layer. Or the ice cream could be added halfway up. Typical fruits are fresh strawberries or peaches. Go tropical with mango, coconut, or pineapple. Then there can be nuts or chile in some form. If you followed Tia Marta’s suggestion for gathering saguaro fruit, you could add some of that for a special regional flavor.

My raspado with the ice cream in the middle, and more fruit on top.

The fancier raspados called Macedonias include several fruits and more creaminess.  Obviously, you’ll have to explore for yourself! Be bold with the flavors. There’s no way you can go wrong.

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Carolyn Niethammer has been writing about ancient and modern foods of the Southwest for forty years. You can see her books at her website. She has a new book coming out (Fall 2020) on the 10,000 years of food history of the Santa Cruz Valley that is the basis for why Tucson was named the UNESCO World City of Gastronomy.

 

Categories: fruit, Mexican Food, Southwest Food | Tags: , , , | 2 Comments

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