Exotic Ingredients: What is Cacti?

So what is Cacti?

Most of you know it as the plural "Cactus", but did you know you could eat it? 

"Most cacti live in habitats subject to at least some drought. Many live in extremely dry environments, even being found in the Atacama Desert, one of the driest places on earth. Cacti show many adaptations to conserve water. Most species of cacti have lost true leaves, retaining only spines, which are highly modified leaves. As well as defending against herbivores, spines help prevent water loss by reducing air flow close to the cactus and providing some shade. Cactus spines are produced from specialized structures called areoles, a kind of highly reduced branch. Areoles are an identifying feature of cacti. As well as spines, areoles give rise to flowers, which are usually tubular and multi-petaled."

"Edible cactus is also known as nopales (no-PAH-les), nopalitos or cactus pads. This vegetable is popular in Mexico and other Central American countries, parts of Europe, the Middle East, India, North Africa and Australia. Its popularity is increasing in the United States where it can be found at Mexican grocery stores, specialty produce markets and farmer's markets.

Edible cactus is characterized by its fleshy oval leaves (typically called pads or paddles) of the nopal (prickly pear) cactus.

With a soft but crunchy texture that also becomes a bit sticky (not unlike okra) when cooked, edible cactus tastes similar to a slightly tart green bean, asparagus, or green pepper.

Cactus pads contain beta carotene, iron, some B vitamins, and are good sources of both vitamin C and calcium."

"Cacti are members of the plant family Cactaceae, which is found naturally only in the Americas and on nearby islands. They range from southern Canada to southern Argentina and can be found coast to coast in both North America and South America."

Recipe:

Cactus Salad.

Ingredients

• 1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed
• 3/4 cup olive oil
• 1 1/2 teaspoons salt
• 4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice
• 1/2 small red onion, cut into 1/4-inch dice
• 1 to 2 medium serrano chiles, stemmed, seeded and finely diced
• 2 bunches cilantro, leaves only, chopped
• 1/2 cup finely grated Cotija or Anejo cheese
• 1/2 cup red wine vinegar
• 1 teaspoon freshly ground black pepper
• 4 to 6 lettuce leaves
• 1 avocado, peeled, seeded and sliced for garnish
• 1/4 cup cracked black pepper garnish, recipe follows

Directions

Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes,onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.

• CRACKED BLACK PEPPER GARNISH
• 2 tablespoons cracked black pepper
• 1/2 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt

In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

Sources:

health.discovery.com

wiki.answers.com

foodnetwork.com

wikipedia.org.

Exotic Ingredients~What is Chestnut Flour?

 

So, what is it?

 

 

Chestnut flour is a grayish-tan alternative to regular all-purpose flour made from ground chestnuts. Its sweet flavor makes it a favorite ingredient for recipes involving almonds, chocolate, honey, and hazelnuts. A gluten-free product, chestnut flour is a cooking option for people with celiac disease or other gluten intolerance or allergies.

Since chestnuts do not contain the fat content regular nuts have, and are instead largely composed of carbohydrates, they have many of the same properties as flour. Known as the grain that grows on trees, chestnuts have been dried and made into mellow, sweet flavored flour in Italy for centuries. In Tuscany, where it is known as Farina di Castagne, chestnut flour is considered a staple food, and it is commonly called for in recipes.

Low in fat and calories, flour made from chestnuts is considered a healthier alternative to almond flour and white flour. It also generally contains less carbohydrates than white flour, making it an option for people striving to consume less of the nutrient. It is still, however, considered a high glycemic index food. The flour does not contain a significant amount of other nutrients.

Uses of the flour are endless. Chestnut flour bread, pie crust, crepes, and other baked foods can be made with the ingredient. Chestnut flour pasta is a popular dinner meal, particularly when combined with pine nut sauce. Chestnut cake, a Corsican recipe, also calls for the flour. The cake is available in many Corsican restaurants as a typical dessert.

 

 

Ingredients

1 cup chestnut flour, available in specialty stores

2 extra large eggs

1 1/4 cups water

2 cups fresh sheep's or cow's milk ricotta

1/2 cup chestnut or orange blossom honey

2 tablespoons extra virgin olive oil

Directions

Sift the flour into a mixing bowl and beat in the eggs, 1 at a time. Add the water, whisking until smooth. Allow to stand 15 minutes.

Place the ricotta in a mixing bowl and stir in half the honey.

Heat a 6 to 8-inch cast iron skillet or nonstick crepe pan over medium heat and brush with some of the olive oil. Add 2 tablespoons crepe batter and roll pan to distribute evenly and thinly. Cook until the crepe is firm on the underside and is curling up at the edges, about 1 minute; flip the crepe and cook on the raw side for about 30 seconds. Continue making crepes until all the batter is finished, stacking each finished crepe on top of the previous one, to keep them warm. To speed up the crepe making process use 2 skillets.

To serve, spoon 2 tablespoons of the ricotta honey mixture in the center of each crepe, fold in half, drizzle with 1 teaspoon of the remaining honey. Serve warm.

 

 

Sources

wisegeek.com

foodnetwork.com

Exotic Ingredients~What is Sumac?

No, its not what you think.

Sumac is a shrub which grows wild in the Mediterranean region, and this sumac is not toxic or poisonous. This non-poisonous variety also grows in other areas around the world and can be a colorful addition to home landscaping.

Ground sumac is a dark red-burgundy color. As a dried berry, ground sumac has a nutty texture when used dry.

The use of sumac came to Greece from the Middle East where it is more widely used. In Greek cooking, sumac is used as a rub for grilled meats, and as a flavoring most notably on meats, in stews, and in pita wraps. It is also used in rice and vegetable dishes.

It has a sour, lemony taste and can be used, mixed with water, instead of lemon juice. It is one of the ingredients that gives za’atar its characteristic flavour and is often used in marinades, with tomatoes, onions and in savoury pastries.

Recipe

Sumac-Dusted Oven Fries with Garlic Spread
serves 2-3

4 medium-sized russet potatoes
1 tablespoon olive oil
salt
1 head garlic
2 tablespoons sumac

Preheat oven to 350. Peel potatoes. Cut one potato in half and set aside one of the halves. Slice the remaining potatoes into 1/2-inch strips. Toss with olive oil and a pinch of salt. Bake 30-35 minutes, giving them a stir every 10 minutes or so.

Roughly chop the reserved potato half. Bring to a boil in salted water and cook until soft. Drain and roughly mash with a fork.

Meanwhile, make a paste with the head of garlic. Follow Emma's instructions here. Place garlic into a food processor or blender and add 2 tablespoons of mashed potatoes and 2 tablespoons of water. Add a little more potato or water as necessary. You want the spread to come together, but it won't be super creamy.*

When the fries are done, remove from oven and toss with sumac. Serve with spread on the side.

*Note: Conceivably, you could skip the garlic paste process and toss the whole cloves into the blender or food processor with some salt. But this was the process I used (with a hand blender), with good results.

To give credit where due, the recipe was inspired by a dish from Semiramis in Chicago.

Sources

about.com

thekitchn.com



Exotic Ingrediants~What is Guava?

So what is a Guava? I am sure many of you have heard of them, and are trying to conjure up memories of where you have! When we lived in Claremont, my friend's mom would always make these delicious desserts with Guava paste in the center, but until recently I never really knew what it was.

"A guava is the sweet fruit of the guava tree, which grows in tropical regions of America and Asia. The genus consists of about 100 small trees and shrubs, with the Psidium guajava species being the most cultivated for food. The fruit can be eaten raw or used to flavor drinks, desserts, and sauces.

The guava is believed to have originated in an area extending from southern Mexico into Central America. Since 1526, it has been common throughout all warm areas of tropical America, the West Indies, the Bahamas, and Bermuda. It was introduced to Florida in 1847 and was brought from there to the East Indies and Guam. It is likely that it spread from those regions to Asia and Africa. It was introduced to Hawaii in the early 19th century and is now common throughout the Pacific islands.

The plant is evergreen, in the form of either shallow-rooted shrubs or trees up to 33 feet (10.05 meters) in height. The tree has a smooth copper-colored bark that flakes off to reveal a green layer underneath and has branches that spread at the top of the tree. The leaves are green and leathery. In addition to fruit, the tree also bears fragrant white flowers with four or five petals."

The guava is rich in vitamins A, B, and C, as well as beta carotene. It can be eaten raw, either out-of-hand or seeded and sliced in desserts or salads, although cooking eliminates the strong smell. The fruit is widely canned and sold for export, as is juice, nectar, and shells, which are stewed and served as a desert in Latin America and Spanish-speaking islands of the West Indies. There are countless recipes for the use of guava in pies, cakes, puddings, jellies, and chutneys, and the fruit may even be dehydrated and powdered to flavor ice cream. 

Recipe

Ingredients:

500g all purpose flour
200g unsalted butter
1 cup milk
1 tbsp baking powder

250g guava paste (for the filling)

1 egg white (beaten, to brush the top)
2 cup crystallized sugar (to coat)

Directions:

Slice the guava paste into small strips and reserve. Grease two 12×16 inches pan. Pre-heat oven to 350°F.
Mix the dough ingredients, the flour, butter, milk and baking powder. Mix until smooth. Divide the dough in two and reserve one half in a plastic bag. Roll out one half on a floured surface into a rectangle (not to thin). Cut into smaller rectangles (3×2 inches), put a guava paste strip in the center and role up the dough and pinch edge together to seal. Brush the top of the biscuits with the egg white and coat only the top with the crystallized sugar. Bake for 35 to 40 minutes (or until the bottom of the biscuits turn brown). Repeat the process with the other half.

Sources

pamalabrandao.com

wisegeek.com

wikipedia.com



Exotic Ingredients~What is Star Anise?

So, what is Star Anise?

Definition:

Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Star anise is the seed pod of an evergreen tree (Illicium Verum) grown in southwestern China and Japan. It is about one inch high with eight segments and a dark brown rust color. Like regular anise, star anise gets its distinctive licorice taste from a chemical compound called anethol. However the two are not related botanically - star anise is a member of the Magnolia family.

Using Star Anise in Cooking

Star anise plays a key role in the slow cooked dishes that characterize Eastern Chinese cuisine. Its licorice flavor enhances red cooked dishes, as well as eggs simmered in black tea. Star anise is one of the spices in five-spice powder.
Outside of China, star anise is featured in several of Vietnam's signature dishes, such as Pho Bo soup. It is also the secret ingredient in many Indian stews and curries. Star anise can replace regular anise in western recipes.

Medical Uses of Star Anise

In traditional Chinese medicine, star anise is prescribed as a digestive aid and to help cure colic in babies. More recently, Shikimic Acid, extracted from star anise, is one of the chief ingredients in the antiviral Tamiflu drug used to fight avian influenza.

Purchasing, Storage, and Preparation

Star anise is available in packages in Asian supermarkets. When purchasing star anise, look for whole pieces that aren’t broken. At home, store star anise in a sealed container in a cool dark place. Properly stored, star anise will last for several months. Discard once the flavor fades.
In slow cooked or simmered dishes, star anise is usually added whole (not broken into pieces) and discarded before serving. Occasionally, you may find stir-fry recipes calling for ground star anise.

Recipe: Sweet Potatoes with Star Anise, Ginger, and Lime

1 pound sweet potatoes, scrubbed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
1 star anise, finely crushed
1-inch piece fresh ginger, finely grated
1 lime, zested and juiced
1/2 teaspoon kosher salt
Freshly ground pepper
Preheat oven to 425°F.
In a large bowl, combine all ingredients and toss. Arrange potatoes in a single layer on a baking sheet.
Roast for 10 minutes, then shake or flip the potatoes over. Continue roasting for 10 minutes or until tender and slightly browned.
Serve warm or at room temperature.
Variation: There's a nice depth of flavor that comes from roasting all of the ingredients together, but those who really love ginger and lime might enjoy this variation. Instead of adding the ginger, lime zest and juice to the olive oil mixture, toss them with the potatoes after roasting for a hotter and zestier flavor.

Sources:
about.com
thekitchn.com

Exotic Ingredients~What is Dragon Fruit?

I have heard dragon fruit mentioned several times and, not knowing what it was, today I looked it up!

So, what is dragon fruit?

Dragon fruit is a beautiful fruit grown in Southeast Asia, Mexico, Central and South America, and Israel. The plant is actually a type of cactus, and the fruit comes in 3 colors: 2 have pink skin, but with different colored flesh (one white, the other red), while another type is yellow with white flesh. Dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fiber and antioxidants.

Dragon fruit tastes wonderful! - sweet and crunchy, with a flavor that's like a cross between kiwi and pear.

It is not known exactly where the dragon fruit originated, but it is thought to have come from South America. The French are believed to have brought the dragon fruit to Vietnam over a hundred years ago. Dragon fruits were grown there to be eaten by royalty and very wealthy families

Dragon fruit grows on a tree like this.

Here is a yummy sounding recipe!

Dragon Fruit Sorbet

INGREDIENTS
2 dragon fruits
3/4 c. cold water
1 tbsp. lemon juice
2 tbsp sugar

DIRECTIONS
Cut the dragon fruit in half. Scoop out the flesh with a spoon. Reserve the halves for serving,if desired. Freeze the halves until you are ready to fill them.

Place the pulp of the dragon fruit in your food processor along with the water,lemon juice and sugar. Pulse until smooth. Pour into an ice cream maker and churn until frozen. Spoon the sorbet into the frozen halves,or freeze the sorbet until ready to serve.

Makes about 2 cups of sorbet.

Sources:

about.com

google.com

webgeek.com

sugarlaws.com

Exotic Ingrediants~ What is Passion Fruit?

So, what is Passion fruit?

Passiflora edulis is a vine species of passion flower that is native to Brazil, Paraguay and northern Argentina. Its common names include passion fruit (UK and US), and passionfruit (Australia and New Zealand), purple granadilla and maracuja. In Colombia, the purple passion fruit is referred to as "gulupa", to distinguish it from the yellow maracuyá.
It is cultivated commercially in warmer, frost-free areas for its fruit and is widely grown in India, Sri Lanka, New Zealand, the Caribbean, Brazil, Colombia, Bolivia, Ecuador, Indonesia, Peru, Puerto Rico, Dominican Republic, California, Florida, Haiti, Hawaii, Argentina, Australia, East Africa, Mexico, Israel, Costa Rica, Venezuela, South Africa and Portugal.
The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten and juiced; passion fruit juice is often added to other fruit juices to enhance the aroma.
The two types of passion fruit have clearly differing exterior appearances. The bright yellow variety of passion fruit, which is also known as the Golden Passion Fruit, can grow up to the size of a grapefruit, has a smooth, glossy, light and airy rind, and has been used as a rootstock for the Purple Passion Fruit in Australia. The dark purple passion fruit is smaller than a lemon, though it is less acidic than the yellow passion fruit, and has a richer aroma and flavour. It tastes like lemons, guava and pineapple combined.

And how do you use it?

Yogurt Pannacota with Passionfruit Syrup

Panna cotta, an Italian favorite, is a gorgeous dessert to eat and easy to make at home.
While "panna cotta" translates to "cooked cream", this particular yogurt panna cotta recipe requires no cooking. The panna cotta will take about 4 to 5 hours to set in the fridge. Trust me, it's worth the wait.
The creamy dessert is infused with vanilla and honey and then enjoyed with a tropical passionfruit syrup.

Ingredients:

• 300 ml pouring cream
• 260 gm (270ml) natural yogurt
• 4 Tbsp honey
• 2 3/4 titanium strength gelatine leaves (approx. 3 3/4 tsp of powdered gelatine) softened in cold water
• Seeds from 1 vanilla pod
• PASSIONFRUIT SYRUP
• 4 passionfruit, pulp only (or canned)
• 50 gm castor (berry) sugar
• Juice from 1/2 lime
• 1/4 cup water
• Special equipment: 150-200 ml Dariole or panna cotta moulds

Preparation:

1. Very lighlty grease the dariole moulds with a little vegetable oil on a paper towel.
2. Whisk the cream and yogurt together in a large bowl until smooth. Set aside.
3. Bring honey and vanilla seeds to a simmer in a small saucepan. Squeeze excess water from gelatine and add it to the honey -- stir to dissolve.
4. Stir honey mixture through the yogurt mixture, then divide among four lightly greased dariole moulds. Refrigerate until set (4-5 hours - or even overnight).
5. Make the passionfruit syrup. Combine ingredients together in a small saucepan. Simmer over a medium heat for about 10 minutes or until the liquid becomes syrupy. Set aside to cool.
6. Just before serving, dip bases of panna cotta moulds in warm water for a few seconds, turn out onto serving plates and spoon on the passionfruit syrup. Serve immediately.

Sources:
wikipedia.com
about.com




Exotic Ingredeints~What are Air Potatoes?

Some of you may have seen air potatoes before, but you did not know what they were! Some of you know them as a pesky weed that invades your lawns and growns inches a day, but they are actually edible.

    Native to Asia, tropical Africa and northern Australia, the air potato (Dioscorea bulbifera)---also known as air yam, bitter yam and cheeky yam---was first seen in the U.S. in 1777 in Alabama. It is now found in Florida, Louisiana, Mississippi, Texas, Hawaii and Puerto Rico. While considered an invasive plant, the air potato can be cultivated for different uses.             
The air potato is a twining vine that can grow to be more than 70 feet in length. It tends to overtake native plants that lie near the ground and often climbs to the tops of trees. They can grow up to 8 inches in a single day. The green, heart-shaped leaves grow on alternating sides of the stem. The air potato produces panicles that bloom with small white flowers. Tubers and bulbils (bulb-like growths at the leaf axils or stem base) develop both above and below ground. These two part of the air potatoes are the most utilized.

Uses:

Prepare the edible parts of the air potato by cleaning and peeling them. Boil, steam or bake the potatoes over coals. This process not only cooks the plant, but lessens the bitter taste.

Sources:

ehow.com



Exotic Ingredients~What are truffles?

No, its not what you think. I am not talking about the candy truffles! This is a different kind of truffle, one that most of us have not heard about....



Black Perigord Truffle

A truffle is the fruiting body of a subterranean mushroom; spore dispersal is accomplished through fungivores, animals that eat fungi. Almost all truffles are ectomycorrhizal and are therefore usually found in close association with trees.
There are hundreds of species of truffles, but the fruiting body of some (mostly in the genus Tuber) are highly prized as a food: Brillat-Savarin called them "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international haute cuisine. Truffles are among the most expensive and prized delicacies on earth. They are incredibly expensive because of their scarcity. In fact, it is not unheard of for large ones, which are extremely rare, to command six figure prices. Typically roundish but lumpy in appearance, they have an intense flavor. They are typically used sparingly, due to their strong earthy flavor, but also because of their expense. In Europe, specially-trained truffle dogs and pigs, both of which have a keen sense of smell, are used to locate mature truffles buried underground. The fungus that makes truffles can only survive and thrive in certain soil conditions and have symbiotic relationships with the roots of specific species of trees. The fungus attaches itself to a tree root, typically oak, beech, hazel or birch, and produce one truffle per year. The aroma and flavor of truffles differ, depending on the type of tree where they grew.
Prized truffles include the French black truffle, which is found in the Périgord region of southwest France. Italy is known for its white truffles, many of which are from the Piedmonte and Umbria regions.

Sources:
luxist.com
wikipedia.org

Exotic Ingredients~What is lychee?

    Welcome! I am beginning a new weekly blogging topic titled "Exotic Ingredients". Once per week I will review a different ingredient, and ways to use it. Enjoy!

The lychee (Litchi chinensis) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to southern China, Taiwan and Southeast Asia, and now cultivated in many parts of the world. The fresh fruit has a "delicate, whitish pulp" with a fragrant flavor. Since this perfumy flavor is lost in canning, the fruit is usually eaten fresh.^[2]
An evergreen tree reaching 10–28 meters tall, the lychee bears fleshy fruits that are up to 5 cm (2.0 in) long and 4 cm (1.6 in) wide. The outside of the fruit is covered by a pink-red, roughly textured rind that is inedible but easily removed to expose a layer of sweet, translucent white flesh. Lychees are eaten in many different dessert dishes, and are especially popular in China, throughout Southeast Asia, along with South Asia and India.
The lychee is cultivated in China, Thailand, Vietnam, Japan, Bangladesh and northern India (in particular Muzaffarpur Bihar, which accounts for 75% of total Indian production).^[2][4] South Africa and the United States (Hawaii and Florida) also have commercial lychee production.
The lychee has a history of cultivation going back as far as 2000 BC according to records in China. Cultivation began in the area of southern China, Malaysia, and Vietnam. Wild trees still grow in parts of southern China and on Hainan Island. There are many stories of the fruit's use as a delicacy in the Chinese Imperial Court. It was first described and introduced to the west in 1782. Lychee fruit is high in the antioxidant Vitamin C and the essential mineral Potassium.

Chocolate Covered Lychees

1 cup fresh or canned lychees
1 box (8 oz) Semi-Sweet Baking Chocolate
1 bag chopped nuts (optional)

Peel fresh lychee fruit. We recommend keeping the seed in the fresh lychees to retain their shape.

For canned and pitted lychees fill the hole from the seed with chopped nuts.

Melt chocolate in a saucepan on very low heat, stir continuously.

Dip the fruit into the chocolate

Cool or refrigerate on wax paper at least 30 minutes


Sources:
lycheesonline.com
wikipedia.org