Defining Mexican Tools

Here are a few key things that you might find in a Mexican kitchen (business or home)

MOLCAJETE - A molcajete is a stone piece of kitchen equipment, the Mexican version of the mortar and pestle tool, used for grinding foods. Traditionally carved out of a single block of volcanic rock or specialty stone, molcajetes are typically round in shape and supported by three short legs. They are frequently decorated with the carved head of an animal on the outside edge of the bowl, giving the molcajete the appearance of a short, stout, three-legged animal. The pig is the most common animal head used for decoration of this type. The matching hand-held grinding tool, known as a tejolote, is also made of the same rock material.
Molcajetes are used to crush and grind spices, prepare salsas, and guacamole. The rough surface of the stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface. As the porous stone vessel is impossible to fully clean, molcajetes are known to "season" (much like cast iron skillets), carrying over flavors from one preparation to another. Salsas and guacamole prepared in molcajetes are known to have a distinctive texture, and some also carry a subtle difference in flavor, from those prepared in blenders and food processors.

COMAL - The most essential tool in the Mexican household is the comal, usually a flat iron or steel skillet that is used to toast chilies and cook tortillas. In some parts of Mexico, clay comals are used, but they can be fragile and not adaptable to high-heat modern stoves. Cast iron comals should be seasoned (although some brands come pre-seasoned) by coating them with a small amount of shortening or bacon grease and baking in a 250 degree F oven. They should not be washed with soap, simply wiped clean and dried over a low flame. In our household e rely on a nonstick gridle pan to create a modern day comal. So not the same!
MOLINILLO - It looks a little like a baby's rattle, but this long-handled wooden tool with several loose wooden rings around the head of the rattle is, in fact, a whisk. Traditionally used to whip Mexican chocolate into warmed milk for a delicious drink, the molinillo is used by placing the head down in the liquid and rolling the handle between the palms.

TORTILLA PRESS - The tortilla press, used to flatten balls of dough for corn or flour tortillas, is usually made of metal and comes in a variety of sizes. Small presses, about 4 inches in diameter, are used to make empanadas or gorditas--little thick corn tortilla "boats" that hold a spoonful of spicy filling after they are cooked on a comal. Most cooks use two layers of waxed paper or plastic wrap to keep the dough from sticking to the metal plates. My mother never used this tool. She relied on the rolling pin to create the memories of great meals.

New recipe

Just received the latest issue of Food Network Magazine. Besides the many great foods and recipes one stood out and I can't wait to try it. I will be sure to share the recipe with James at Wisteria Bakehaus and see if we can't do some variations on the recipe. But, until then... the recipe is for a Carmel Apple Cake. The preparation and final finished product is similar to a Pineapple Upside down Cake. Mouthwatering to even think about it.

Loving Pesto

Historically, original pesto (known as Pesto alla Genovese) is prepared using a mortar and pestle. Modern equipment gives us the convenience of a food processor. The process is very similar. Basil leaves are washed, dried and placed in the processor with garlic and coarse salt, according to recipe and directions.. The pine nuts are slightly roasted/toasted and added to other ingredients. When the nuts are well-incorporated, grated Parmesan cheese and then olive oil are added and mixed. In an air-tight container pesto can last in the refrigerator up to a week, and can also be frozen for later use. Other variations include sun-dried tomato pesto, red bell pepper, or the nut variations that include cashews, almonds or even walnuts. Lesser expensive oils and other herbs, like parsley or mint have also be used.

Pesto is commonly used in pasta recipes, but have grown in popularity used with potatoes, beef, chicken and even some pork dishes. A pleasant variation is used in sliced tomato and mozzarella salad course/appetizer course. Pesto has even been used, stirred into minestrone. Other modern Pesto combinations include: arugula, baby spinach, black olives, lemon zest or crimini mushrooms.

Weekend in the "D"

Spent the weekend in Detroit and the surrounding area. It's true what they say, there's great things to do in our backyard! We started our excursion at the Henry Hotel (previously known as The Ritz Carlton, Dearborn, MI). After checking in we headed to the Henry Ford Estates for lunch. I had their wonderful Estate Burger (cooked medium and topped with cheddar, lettuce, tomatoes and onions on a kaiser roll) with thick cut fries. What a way to start our culinary adventure! From lunch we went to The Henry Ford Museum and walked about looking at collections of our American past. What a continuing education! We took a break in our exploration for iced coffee libations.

We returned to The Henry Hotel for the evening and met up with our friend James for a late night of appetizers and cocktails. I selected and ordered for us to nosh on bruschetta, crab cakes with aioli and tender, breaded chicken strips with dipping sauces from scratch. Add to that glasses of wine and mixed vodka concoctions and life was good. (La Dolce Vida!)

The next morning, was room service. CG had a French rolled omelet with country ham, mushrooms and spinach and sides of rye toast and steaming hot fried potatoes. I opted for my usual, a farmer's breakfast; two eggs, bacon, potatoes, whole wheat toast (whipped butter on the side) and coffee (prepared and served to perfection) Our journey took us to Detroit and the MGM Grand Hotel and Casino. Lunch was in their food court ad it was "game on" for the rest of the afternoon. Turning in meant we had to prepare for breakfast the next day! CG selected the buttermilk pancakes with apple, cinnamon and maple syrup. With that was slices of ham, juice, and coffee. Me, I went for the brioche French toast with caramelized bananas and pecans, a side order of bacon and coffee. what a great weekend! Can't wait to select another local stay-cation for us!

Migas in the Morning

It's no surprise that breakfast is my favorite meal of the day! Any time of the day; at home or dining out it is the perfect solution. I absolutely desire an awesome cup of coffee to start the day usually with a pastry on the go. If we can make the time (usually on the weekends) bring on the big breakfast! I remember growing up, my father would produce these large breakfast meals which would include a combination of eggs, pancakes, sausage, bacon, fried potatoes, toast or tortillas. Maybe sometimes refried beans would join the party. Love and missed you dad! But, I try to keep the memory alive by making a point to fix a "big Breakfast" whenever possible! My ideal menu is two eggs, over medium, fried potatoes, link sausages or bacon, corn tortillas or corn muffins, or whole wheat toast and refried beans!
When the time is short or I need a quick go-to meal for lunch or dinner, migas are always a satisfying meal. So simple and so rewarding! In an 8-inch nonstick pan the magic occurs. Take two or three torn up corn tortillas, fried (I use butter) in a skillet. Add two or three whisked up eggs and a little half ad half. Bring to a soft scramble ad get ready to enjoy. I love the chance to throw on some shredded cheddar cheese or queso fresco when I have it. Accompany this with some salsa and refried beans and I am there!

Tortillas

For some reason I have had "tortillas" on my mind and it brings up so many thoughts and emotions. Growing up in a Hispanic home I can recall my mom in the kitchen making up a batch of flour tortillas. I remember sitting on the sidelines and watching the process of combining ingredients, letting it set, rolling out (we didn't have a tortilla press) the tortillas and watching the stack grow! Sometimes a QC (quality Check) was called for with lots of soft butter! What a treat!
In our home. there were seven of us and occasionally, the numbers grew with other visiting family members or friends. You always had to watch out for our younger brother, who learned at a young age the art of hiding a tortilla under his plate for later once the pile had depleted! To this day, I haven't tried and will admit to not knowing how to make flour tortillas. In that regards, I know even less about corn tortillas. But, if I had to pick a favorite, corn would be my preference. I remember being at home and y parents in the process of making tacos. One of us siblings would have the task of getting the order from everyone "how many corn and how many flour shells?" I remember mine was always the same. Three corn and two flour! They were always fried in oil. Let's not get started with chalupas!
I have to give props to other family members that come to mind when talking about tortillas! Shout out to my grandmothers, my Tias (especially my Tia Lydia and Tia Mary)! Since growing up and developing my passion for food, Masa Harina (corn flour) is in my pantry. Not for making corn tortillas, but as a thickener for my chili or caldo (soup) and as a flour substitute in breading chicken, pork and even beef. It gives such a different earthy flavor! A quick fix to the tortilla withdrawal is pre-made from the grocery store. But, when I really want the "almost-homemade" I try and get to the Mercados in Pontiac, MI. They seem to know what brands to carry. Thank goodness.
Now that I'm totally hungry, I can think about making some Migas or some simple cheese quesadilla! Migas? That's another posting! Adios!

Fettunta vs. Bruschetta

Recently I learned that something I have done for years has a name and a history/foundation in food world. What I have always done in creating garlic bread from scratch is known as Fettunta. The basis is that with the first pressing of olive oil in Italy, crusty bread is sliced, grilled, rubbed with fresh garlic cloves and drizzled with the olive oil. This was brought to my attention while watching the Cooking Channel's La Dolce Vida with David Rocco. This is a perfect accompaniment to serve with pasta, seafood, grilled beef or many other savory main dishes. Admittedly, I have been known to enjoy it by itself when getting home from a log day at work!!
I also learned that from this foundation you can create Bruschetta by adding other ingredients, such as tomato, basil, Parmesan, capers or other things that complete the transformation. It was made clear that the two were different dishes and one grows in transition from the other. Hmm, who knew. We never stop learning!