Sunday, August 18, 2013

Saffron G & T in Dessert Form

This is a little experiment I cooked up last night. 

The foundation was laid at a bar in Palma on the island of Mallorca, Spain.  First:

The Saffron
3oz Dry Gin
1 pinch Saffron, crushed
3 Green Cardamom Pods
6oz Tonic Water
Ice Cubes


The Saffron and
The Basil and Thyme Gin and Tonics.
At the Quinacreu Restaurant in Palma.
In a large rocks glass, combine gin, saffron and cardamom pods.  Stir thoroughly and let rest for at least 5 minutes.  Go do something else.  Relax--it'll still be here when you get back. 

Add ice and top with tonic water and stir gently.  Garnish with an orange twist. 

Carry it out to the veranda and sit down.  Sip. 

Ok, the drink is great and the yellow saffron adds not only an exciting color, but an amazing sweetly-warm flavor.  Can it be enhanced?  Shared?  Made into a dessert?

I love a challenge:

The Saffron G&T in a Gelatin Mold

7oz Dry Gin
2 pinches of Saffron, crushed
1 cup Water
1 cup Sugar
6 Green Cardamom Pods
1/2 cup Water
2 packets powder Gelatin
8oz Tonic Water

In a glass or glass measuring cup, put the saffron into the gin.  Stir and then let rest. 

In a small sauce pan, heat 1 cup of water, the sugar and the cardamom pods.  Bring to a boil, stirring until the sugar melts, then reduce the heat and simmer for 10 minutes. 

While the sugar mixture is simmering, sprinkle the gelatin over the 1/2 cup water in a large bowl.  (Large enough to hold more than 4 cups of liquid.)  Let the gelatin "bloom" (absorb water).  No need to stir--just make sure there is enough surface area to evenly sprinkle the gelatin. 

Remove the cardamom pods, then stir the hot sugar mixture into the gelatin.  Stir for 5 minutes or until the gelatin is completely dissolved.  (If the gelatin still has lumps, pass once through a finemesh strainer.)  Put it into the refrigerator and let cool for 20 minutes. 

Add the gin and saffron mixture, as well as the tonic to the gelatin, stir briskly to add air bubbles (a pretty little visual treat) and pour into a gelatin mold.  Pop it back in the fridge and chill for 4 hours. 

The drama of dessert!
To remove the gelatin from the mold, soak the mold in a large bowl of hot water for 15 seconds.  Make sure the water doesn't pour over the edge and into the gelatin.  Remove from the water, put an inverted plate over the mold and quickly flip it all over.  The mold should lift right off. 

Slice and serve.  (Try it with pieces of dark chocolate.)

Sunday, August 11, 2013

A letter from Spain

Hello friends and relatives.

We have traveled to the foreign soils of the Iberian Peninsula, to the town of Barcelona, and in our initial foray, have beheld numerous sights leading to these shared observations.

First, the people of Europe look categorically malnourished by American standards, although there is hope. Whereas I've noticed the healthy girth of American waistlines and shorts that ride up as one walks down an American street, the same features are far less prevalent in our friends across The Pond. Many women, for example, have thighs which barely touch as they walk!  Blessedly, now and then, we can see the native German or Italian or sometimes even Spaniard with a shirt or pant-size of which to be truly proud, and this gives my heart encouragement. Still, the Dutch and Swedes are far too tall, winsome and thin to be fully equipped for general healthy living let alone their long winters.

Which leads me to my Second Important Point: I believe the food to be the cause of the generally lean nature of these inhabitants.  The cuisine here focuses on delicious cured meats, recently caught seafood, fine cheeses and fresh fruit and vegetables. Even the toast is spread with wholesome olive oil and a thin tomato juice--the natives literally rub a fresh, sliced, juicy tomato over the bread toasted in olive oil. Granted, there is wine plenty enough to spare, but with the wholesomeness of the cooking, one must consume vast quantities of both to maintain one's fortitude. Blessedly, the Catalonians are generous by their very nature.

Many in Spain walk the streets looking for such sustenance. The shops and restaurants are open late (10:00 pm to 12:00 am is standard for dining) and the sidewalks are wide to accommodate their numbers. Roads lace and interweave with these walkways and are filled with speeding taxi cabs and vehicles of the sporting wealthy class. You see, it appears to be a great entertainment for the walkers--possibly as a brief diversion from there plighted march to the next feeding station--to dodge among the vehicles zipping past. In their turn, the cars and motorbikes seem to speed up if their headlights catch the sight of human prey in their sweep. Although the odds seem to favor the automobile by the sheer numbers of pedestrians in the street, still we have not seen the fallen footman taken by their determined nemesis. This dodging and darting seems to be frivolous sport, burning precious calories.

There exists, along this treacherous migration, some respite. When the enthusiasm for the sport has waned, we've witnessed small packs of participants reclining on any of the numerous benches provided by the city founders. If benches are too distant, these same weary sojourners will squat in nearly any doorway, alley or parking garage. The poor, confused waifs, in an attempt to satiate their ever-present hunger (owing to their being so thin), have taken to putting all nature of things in their mouths, most commonly, lit cigarettes. Sadly, cigarettes depress appetite but do nothing for adding needed pounds. 

Perhaps the cigarettes are aging their population.  Observe: throughout your day, in Europe or even back home, you will witness the grizzled and weathered faces of elderly men or women holding cigarettes between their knotted fingers.  However, you will never see the same haggard, wrinkled visage on the obese.  I firmly believe that our extreme calorie count preserves our youth--right up to the day we die.

We depart this fascinating city, half a world away from you all, in the morning. I will send more news as events warrant.

Humbly yours,
--M

If you feel the need to try something tasty and not very fattening, try:

Catalan Tomato Toasts

2-3 slices of Bread per person
Olive Oil
1-2 ripe Tomatoes per person (the big round ones, not Roma or Plum tomatoes--those are too dry)
pinch of coarse Salt and cracked Pepper, if desired

Heat 2 tablespoons of olive oil in a flat bottomed skillet on medium to medium high heat.  Lay the bread in to fry, 2-3 minutes or until they're cooked the way you like them.  Turn over and toast the other side in the remaining oil (if there is any) for 1-2 minutes.  Remove the toast to a warm plate.  Repeat with the rest of the bread.

Cut the tomatoes in half. While the toast is hot, rub the cut side of the tomato into the toast, letting the bread absorb the juice and seeds and pulp.  Use a half of a tomato for every 1-2 pieces of toast. 

Sprinkle with a little salt and pepper if you like that sort of thing.  I do.

Serve by itself or on a platter with meats, cheeses and dried fruits.



Satire noun (\ˈsa-ˌtī(-ə)r\)


1: a literary work holding up human vices and follies to ridicule or scorn
2: trenchant wit, irony, or sarcasm used to expose and discredit vice or folly