The Whole Doubt

Hot Chocolate

2012-11-29T00:00:00-08:00

I was gifted a box of Ibarra) with the comment that the giver "didn't like it." They must have been doing it wrong. Ibarra and La Frontera (sorry, no Wiki page) chocolate make the prototypical hot chocolate, in my opinion.

The difference between Mexican and a Parisian or Belgian hot chocolate is in both the relative coarseness of Mexican chocolate and the volume of cocoa. Mexican chocolate is known as "sweet" chocolate (vs. semisweet or unsweetened) in the U.S., because it contains only about 15% cocoa and is primarily sugar. European chocolates commonly have twice the amount of cocoa by volume and make for better baking than drinking.

Making hot chocolate with Ibarra is simple. Here's how I do it:

The Recipe

* 2 cups milk (whole is best)
* 4 Ibarra wedges
* 1 large vanilla bean, split lengthwise
* Cinnamon powder
* Cayenne powder (optional)

Put milk, chocolate and vanilla in a medium-sized saucepan and warm over medium-high heat. Whisk regularly until the chocolate melts completely. Remove from heat when bubbles form around the edges of the pan.

Serve in a large mug. Sprinkle with cinnamon and cayenne as desired.

Notes

For a real gourmet experience, skip the cinnamon from the super market and find some Vietnamese, Sri Lankan (a.k.a Ceylon) or Indonesian (Korintje) cinnamon. Look for the slightly sweet, citrus smell. Good cinnamon shouldn't burn the nose.

Cowboy Cobbler

2012-07-23T00:00:00-07:00

There are things people have differing opinions on, and there is truth. A cobbler is an example of the latter category. There is only one way to make a cobbler correctly, regardless of what fruit or cake is chosen, and that is in a Cowboy-style Dutch oven over coals. Here is a simple recipe I use.

The most important ingredient in this recipe is a proper oven. It should be made of seasoned cast iron, use a flat lid, and stand on three legs. The recipe below is for a 10" size, but is easily adapted to larger-or-smaller sizes. When you buy your first oven, ensure that it comes pre-seasoned and buy a lid lifter at the same time. A hot oven is nearly inaccessible without a lifter!

The beauty of this design is in the lid. By placing hot coals on both top and bottom, the oven cooks evenly throughout - a bit like a convection oven. I try to maintain a 2:3 ratio between bottom and top coals to keep even heat. That means I'll use about 8 coals on the bottom and 12 on top of a 10" oven.

The Recipe

* 64 oz. peaches in heavy syrup
* 1/2 bag yellow cake mix
* 1/4 stick butter, sliced thinly
* 1/4 cp. cinnamon

Heat coals until white or glowing red.

Pour peaches and syrup into the Dutch oven. Spread cake mix evenly over peaches. Lay slices of butter over cake mix in a checkerboard pattern. Sprinkle cinnamon evenly over cake mix.

Lay a small ring of 6-8 coals. Replace the lid on the oven, and set it over the coals. Lay a ring of 10-12 coals on the lid. Let cook for 35-40 mins., rotating the lid 180° once while cooking.

Serve piping hot, preferably to hungry campers.

Lemon-Basil Eggs

2009-08-05T00:00:00-07:00

After making panzanella for dinner recently, I found myself with a few leftover ingredients that combine to make my otherwise-normal breakfast a bit more interesting. I have made the following a few times now, and find it to be a tasty diversion from The Usual(TM).

Remember, fresh is always best. Don't skimp on the lemon, basil or garlic - get the real deal. Bonus points if you find it at a local farmer's market!

The Recipe

* 1 tbs. butter
* 1/4 cup sweet onion, sliced thinly (I used Maui onions)
* 6 large eggs
* 1/4 cup lemon zest (about a whole lemon)
* 1/4 cup basil leaves, loosely torn (1 tbs. dried may be substituted)
* 1 clove garlic, crushed
* Salt and pepper

Melt butter in a 12" everyday pan or skillet on medium heat. After the butter has completely melted, add onion. Cook until clear and slightly brown - err on the side of undercooked. About 2 minutes.

In a small bowl, combine eggs, lemon zest, basil, garlic, salt and pepper. Scramble with a fork or whisk. Add to pan and stir lightly (too many people abuse their eggs). Cook until most of the moisture has evaporated, or until the eggs begin to brown. About 5-7 minutes.

Serve warm.

Notes

I like to add some Cholula for a nice contrast to the eggs' sweetness. These make a great compliment to a slice of soda bread with honey and a cup of Earl Grey.

Spotted Dog

2009-02-03T00:00:00-08:00

Irish Soda Bread has become something of a staple in my house. As with most Irish foods, the basic ingredients are cheap and easy to find.

It is important to note that traditional soda bread contains only the following: flour, baking soda, salt and sour milk. Therefore, the recipe below is non-traditional and is more properly called a "Spotted Dog" or "Railroad Cake." I substitute buttermilk for sour milk because of its availability, and prefer the Saco Cultured Buttermilk powder to liquid buttermilk.

These cakes are a tasty compliment to a cup of tea or a hearty stew and freeze well.

The Recipe

* 4 cp. unbleached flour ("soft wheat" pastry or cake flour is best)
* 3 tsp. baking powder
* 1 tsp. baking soda
* 1/3 cp. sugar (making this a "cake," rather than a "bread")
* 1/4 tsp. cardamom
* 1/2 cp. firm margarine or butter, cut into small chunks
* 1/4 cp. caraway seeds
* 1 cp. raisins
* 1 large egg
* 1 3/4 cp. buttermilk, or equiv. powder
* 1 oz. Irish whiskey (stereotypical, I know... but it's tasty!)

Preheat oven to 375 °F.

In a large bowl, combine flour, baking powder, baking soda, sugar and cardamom. Add the butter and blend thoroughly in mixer or using two knives until crumbly. Stir in caraway seeds and raisins.

In a separate bowl, beat egg lightly and add buttermilk and whiskey. Stir into dry ingredients.

Turn out onto a floured board and knead until dough holds (only takes a minute or two). Divide dough in half and shape each half into a round loaf. Place on a cookie sheet sprayed with non-stick spray. Cut a cross into the top of each loaf.

Place in pre-heated oven and bake for 35-40 minutes or until nicely browned on top. Tapping should yield a hollow sound.

Serve warm or cold.