Viewing entries tagged
summer

Mint Condition

May 29, 2015

by Alexandria Ross

Growing up in Wisconsin allowed little to no exposure to the mint julep. While the bourbon culture is prominent in that region, it wasn’t until a few years ago that I had my first taste of that centuries-old Southern cocktail so celebrated during the Kentucky Derby and across the United States on National Mint Julep Day (May 30).

While we certainly know that the julep’s origins are rooted in the South, it’s specific inventor(s) have never been brought to light. Mentions of the mint julep appear in literature as early as 1784, where it was cited as a remedy for nausea…which may seem surprising, until we look at its name. “Julep” has Persian roots meaning “rose water,” which, hundreds of years ago, was a popular form of medication. The mint leaf’s healing properties are no secret, and the muddling process included in crafting the julep helps release even more of the plant’s essential oils and enhances the flavor.

Kentucky Senator Henry Clay had a significant role in spreading the sweet, boozy creation across U.S. soil, bringing the mint julep to the Round Robin Bar at the famous Willard Hotel in Washington, DC. The drink gained even more attention when Frederick Marryat, a British captain, praised it in his 1840 book "Second Series of A Diary in America."

Up until the 19th century, the recipe had pretty much adhered to the same four ingredients: mint (usually spearmint), sugar, bourbon, and ice. However, during this time, people began opting for genever, an aged gin, in place of bourbon in their mint juleps. Jerry Thomas loaned even more variations to the recipe in the 1862 edition of "Bar-Tenders Guide: How to Mix Drinks" or The "Bon-Viviant’s Companion." Cognac, brandy, whiskey, and sparkling Moselle, a primarily white wine, found their place alongside the customary bourbon and gin formulas. Despite the range of recipe options, every mint julep was served in a silver or pewter cup to create a frosty surface.

In 1938, Churchill Downs and the Kentucky Derby began promoting the mint julep as the designated drink of the event. While the cocktail uses Early Times as its spirit, the official bourbon of the Derby happens to be Woodford Reserve, a 90.4-proof liquor made in Versailles, Kentucky. The race began offering extra premium mint juleps in 2006, composed of the following: imported Irish mint, Australian sugar, ice cubes made from Bavarian Alps spring water, and Woodford Reserve, served in gold plated cups. At $1,000 per drink, the proceeds go to various charitable causes.

I’ve found hands-on learning is the best for me, so the last part of my mint julep education was to take one for the team and make one of my own. Maintaining the original components, but adding a little taste of my own, I put a summery twist on the drink by adding some strawberry into the muddling process. I also used simple syrup in place of just sugar and added mint to the mixture during the heating process. After about an hour of sticky experimenting, I finalized the recipe. Enjoy!

Strawberry Mint Julep

1 cup ice
1 cup sugar
1 cup loosely packed + a few extra mint leaves
2 strawberries
1/2 cup ice
2 shots bourbon

1. Heat the water, sugar, and 1 C mint leaves on medium high until boiling for 1-2 minutes. Strain into a container and cool in refrigerator for about an hour.

2. Slice one strawberry and add to glass with 2 mint leaves. Muddle until they’re mashed to your liking.

3. Add ice, 1/4 minted syrup, and bourbon. Mix well.

4. Garnish with the rest of the mint leaves and second strawberry.

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Global Grills

May 24, 2015

There are few pleasures more primal or satisfying than the smell, sound, and taste of grilled meats, and this is the weekend to indulge the mess out of that pleasure. The idea of busting out the Weber on Memorial Day is as American as a bald eagle clutching the flag while Alan Jackson sings in the background, and barbecue certainly holds a huge place in American culinary tradition. So much so that there are regional rivalries across the country to decide who has the best style of 'que. While I am particularly inclined to represent the barbecued pork steak from my hometown of St. Louis, I am choosing not to include any American BBQ recipes in this article. There are tomes written about American barbecue, and you should read them all, but this is not the column for that. If you should want to read about the history of American barbecue, Robert Moss' "Barbecue: The History of an American Institution" gives a great historical account and the low-down on most regional differences.

Instead, I am going to take you on a little trip this long weekend and show you how people across the globe enjoy their grilled meats. The tradition of grilling is one of the oldest cooking techniques known to historians - raw meat plus fire equals dinner that won't kill you - and as such pretty much every culture worldwide has their own traditions surrounding the preparations. The grill has also always held a unique ceremonial purpose in cooking. Though it now takes the form of standing in a semi-circle around a grill waiting for the next round of brats to come off, cooking large quantities of meat over an open flame was usually reserved for times of plenty and celebration (right after a hunt, harvest time, or a holiday). Nobody is grilling one piece of meat or vegetable at a time - these preparations are all ways to serve a whole group a hearty meal without too much fuss. There's something cosmic and beautiful about global grilled meat traditions - from Indian tandoori to throwing a shrimp on the barbie down under, almost everyone on the planet has shared in the pleasure of grilling meat over a flame with loved ones around. How cool is that?!? But enough of that anthropology nonsense, this is Memorial Day weekend. So pop open a PBR, lean back, and learn how the rest of the world gets their grill on.

Lebanese Shish Tawook - recipe adapted from Mama's Lebanese Kitchen

Lebanon has been influenced by everyone that has been through it for conquest or trade. This means their food has a variety of influences, including (but not limited to) Berber, Iranian, Afghan, Indian, and Turkish cuisines. Kebabs play an integral role in Lebanese grilling tradition, and you will notice some similarities between the tandoori preparations of India and these; the most notable of these is the use of yogurt in the marinade.

2 lbs boneless, skinless chicken (breasts or thighs are fine), cut into 1" chunks
1 cup freshly squeezed lemon juice
15 cloves of garlic, crushed
6 Tbsp Greek yogurt
6 Tbsp olive oil
2 Tbsp apple cider vinegar
2 tsp white pepper
1/2 tsp ground ginger
1 tsp dried thyme
1 tsp paprika (smoked will work)
2 tsp kosher salt
1 tsp tomato paste

Mix all ingredients other than the chicken in a large bowl. Add chicken and really massage the marinade into the chicken. Let rest and marinate overnight (or at least four hours if you are in a pinch). Skewer and grill until chicken is done. Hold in a large pot with a fitted lid. This will keep the grilled chicken moist. Serve with tahini, cucumbers, pita, and grilled tomatoes and peppers.

Brazilian Churrasco Steak - recipe adapted from the Cooking Channel

For this dish you can use a skirt steak, or the more traditional picanha cut (ask your butcher, they should know...if they don't, get a new butcher). Brazilian grilling tradition is predicated on having the best of the best meat, usually beef, and grilling it hot and fast. This recipe is highly adaptable, but it hits on all the classics in Brazilian BBQ - charred, onion-y meat highlighted with a bright, herbal chimichurri.

2 # skirt steak or picanha
Freshly cracked black pepper
1 tsp onion powder
1 Tbsp white wine vinegar
1 Tbsp olive oil
4 c flat-leaf parsley
1/2 c cilantro
8 cloves garlic
3/4 c extra-virgin olive oil
1/4 c red wine vinegar
1 tsp red pepper flakes

Rub the steaks with salt, pepper, onion powder, vinegar, and the first measure of oil. Let marinate at least an hour. Make chimichurri by pulsing parsley, cilantro, and garlic in a food processor until finely chopped. Stream in olive oil and vinegar to combine. Sprinkle chili flakes, salt, and pepper in the mixture to your preference. Heat grill to medium-high. When grill is piping hot, grill the marinated steak. Both cuts will cook quickly, so be careful not to overcook. After taking it off the grill and giving the meat a couple of minutes to rest, cut the steaks and top with chimichurri.

Korean Bulgogi - recipe adapted from Maangchi

Korean barbecue is becoming more and more popular in the United States, and certainly has a foothold in Chicago's culinary traditions. While there are few replacements for going to a proper KBBQ, getting the delicious kimchi sides, and grilling while sitting, this bulgogi recipe gets pretty darn close. Serve it will rice, ramp kimchi, and a cold beer in the backyard this summer and you will hardly miss the restaurant stuff.

1 # beef tenderloin, sliced 1/8" thick (if you call ahead, most butchers will happily do this for you)
1/2 c pear juice or crushed pear
1/4 c onion, minced
4 cloves garlic, minced
1 tsp ginger, minced
2 Tbsp soy sauce
2 Tbsp brown sugar
1 tsp black pepper
1 tbs sesame oil
1 carrot, thinly sliced

Mix all ingredients other than the beef in a large bowl. If you want to save some time and some knife work, you can do all the chopping and mincing in a food processor. Add beef to the marinade. Let sit for at least an hour, but overnight would be preferable. Grill fast and hot on a grill pan, outdoor grill, or even in a skillet. Serve with rice, kimchi, and ssamjang sauce.

South African Snoek - recipe adapted from Food24

Snoek (or snook) is a very important fish in the Western Cape and southern coast of South Africa. From the finest dining options Cape Town has to offer to food stalls in informal settlements, most places have a version of the firm, white fish. I have been fortunate enough to eat snoek right out of the Indian Ocean in Hout Bay. South African's version of a barbecue is called a braai, and much like our own barbecue the customs vary by region. Inland there are more game meats (impala, beef, pork), but on the coast most grills will have at least one fish on them. This is a really tasty recipe, but more importantly it is a versatile way of cooking whole fish on the grill that will definitely serve you well this grilling season.

1 whole snoek (or another firm, white fish), head on and gutted
good sea salt
1/4 c olive oil
1 c sherry
3/4 c apricot jam
8 Tbsp butter (one stick)
2 cloves garlic, minced
1 tsp ginger, grated
1 cup of fresh parsley, loosely packed
1 orange, sliced thinly
1 lemon, sliced thinly

Season the fish inside and out with the salt and olive oil. Score the skin on both sides (two or three long lines will be sufficient). In a small saucepan heat sherry, jam, butter, garlic, ginger, and parsley until butter is foamy. Baste the snoek all over with the sauce. Arrange lemon and orange slices in the cavity of the fish. Tie the snoek up with kitchen twine. Baste once more before putting on the grill. Cook about three to five minutes on each side (the timing will depend on how hot your fire is). Re-baste the snoek on the grill. Grill for one minute more on each side or until the outside is golden and the inside is cooked. Let rest before cutting into the fish. Devour.

What are your favorite barbecue traditions? Trying anything new on the grill this Memorial Day? We want to hear from you. Comment below or send a message our way on any of our social media sites. Don't forget to tag @Foodseum and use the hashtag #FeedYourCuriosity for a chance to see your best BBQ on our feed.

Growing up in a Mexican family in the South, Rachel Valdéz started loving food before she could hold a spoon. When she eventually gained control of her motor functions, she was entrusted with tortilla duty in her grandmother’s kitchen. From then on it was near impossible to get her out of that tiny, Missouri kitchen. After graduating from Northwestern University with a degree in journalism, Rachel decided to go back into the kitchen professionally. Having just finished her culinary arts degree at Kendall College she is anxious to start work at one of Chicago’s food nonprofits to help alleviate the pressures of food access issues in Chicago. In her spare time, Rachel enjoys cuddling her puppy, haphazardly doing yoga, and writing about herself in the third person.

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National Pick Strawberries Day

May 20, 2015

Few things herald the beginning of summer better than fresh strawberries. Baseball? Yawn. Swimming? Public pools, enough said. But fresh strawberries straight from the vine? There's nothing at all wrong with them. If Memorial Day marks the start of grilling and pool season, then May 20 marks the height of the strawberry picking season, which is why it was named National Pick Strawberries Day.

Though most people are in the dredges of their work week and won't be picking anything other than their seat on the El, there are some farms around the area where you can pick your own berries. Olive Berry Acres is a lovely family-owned, pick-you-own farm. They have two varieties of strawberries and raspberries, and about an hour and a half from the city in Mazon, IL. Check their Facebook for more information and what is ready to pick right now.

If you can't clear your strawberry-picking schedule until next month, you're in luck. Susie's Garden Patch in Rockford and Heider's Berry Farm in Woodstock will be opening their pick-your-own strawberries patches in mid-June. Most of the farmers are hip with the new tech, so check their websites for definite dates, times, and crops before you go.

But what do you do once you stuff yourself with fresh strawberries and cannot fathom looking at another? Make jam of course. When I make jam or preserves I am almost always making it for an event and using it quickly, so I don't go through the whole process of canning. That being said, if you are keeping the jam for more than a week, go through the whole process. There are a lot of opportunistic pathogens that love canned/jarred food as much as we do.

The recipe below is for an unbelievably simple jam. It is also really versatile. Enjoy it on bread with peanut butter, blend some into a batch of daiquiris, or add some to a chocolate cake mix for a little fruity surprise. If you keep the consistency fairly smooth and don't add too much pectin, this little jam can do wonders in your kitchen.

Simple, Fresh Strawberry Jam

(recipe adapted from WikiHow, which has an excellent photo slideshow of these steps if you need it)

10 cups fresh strawberries, washed, hulled, and roughly chopped
4 cups sugar
1/4 fresh lemon juice
1 pkg fruit pectin (your vegan friends will thank you for not using gelatin)

Mix 1/4 cup sugar and the package of pectin in a small bowl. Put a spoon in really cold water. Pour strawberries into a large, non-reactionary pot (no aluminium) and add the pectin-sugar mix. Cook over medium to high heat, stirring constantly so the sugar doesn't burn. You are mostly trying to coax the liquid from the berries right now. Once the berry mixture is boiling, add the rest of the sugar. Let the mixture boil hard for one to two minutes, stirring constantly. Turn off heat and let rest for a minute. Test the consistency of the jam by dipping the super cold spoon into the jam. When you pull it out does it look like jam? Is it gelled the way you want? If not, you can try to reduce the mixture over medium heat to thicken it or add a little water to make it thinner. Remember as it cools, it will thicken a little.

The next process is canning. I am definitely no expert in the area, so I am leaving it to my friends at Ball jars to guide you all through this process. The biggest tips/tricks with canning are making sure the jars are completely sterilized, following the jar manufacturer's instructions, and checking the seal on every jar after canning to make sure they are tight.

Do you have a favorite place to pick berries around Chicago? Any fun recipes for what to do with all the berries you pick? We'd love to see them. Comment below or send them along to any of our social media sites. Don't forget to tag @Foodseum and use the hashtag #FeedYourCuriosity for a chance to see your ideas and photos on our page.