Banishing HFCS: Margaritas

I think high fructose corn syrup (HFCS) is the devil, and I'm on a mission to remove it from my diet altogether.  Sometimes this is simple, but it seems that I really run into trouble when I try to find drink mixers sans HFCS.  This was recently the case when I set out to find sweet and sour mix for margaritas so I decided to make my own.

Sweet and Sour Mix

ingredients:

3 cups water

3 cups sugar

2 cups lime juice

2 cups lemon juice

Combine water and sugar in a stock pot and stir to dissolve sugar.  Bring to a boil then remove from heat.  You now have simple syrup.  Allow the simple syrup to cool.  Add lime and lemon juice.  Refrigerate until cold.

I like my margaritas on the rocks with plenty of lime and no salt.  Feel free to modify to fit your particular likes and dislikes.  (Charlie always goes for the salt.)  Here's a loose recipe.

Margarita

Fill a low-ball glass with ice.  Combine one part tequila and two parts sweet and sour mix.  Top with a splash of orange liqueur (I like Patron Orange) and a slice of lime.

Focus on: Senor Juguera

Please meet the acquaintance of my favorite juicer ever.  He's a lot of trouble to wash, somewhat inefficient, and the only juicer I own.  Love it.

Preserved lemons

A few years ago I became obsessed with Moroccan food and decided I was going to master that cuisine as soon as I got a tagine.  Well, I still don't have a tagine.  I just never found one that spoke to me so I'm still waiting for the perfect fit.  I still adore the savory-sweet tastes found in Moroccan food, and I hope some day to rededicate myself to cooking it.  For now I satisfy that craving by making preserved lemons and keeping them on hand to salt and brighten a variety of dishes.  Preserved lemons are a traditional Moroccan condiment, and they are used in a wide variety of dishes including pastries, tagines, salads, and stews.  You can find them in specialty shops, but they are often quite expensive.  Bedsides, they're so simple to make at home that it seems like a real shame to purchase them.  

Preserved Lemons

You will need:

a large bag of unwaxed lemons (meyer lemons are best if you can find them)

kosher salt

a wide-mouth medium-sized jar (sterilized) 

Scrub the lemons with water and a cloth to remove any dirt then pat them dry.  Set a lemon on one end and make a vertical cut 3/4 of the way through the lemon.  Do not cut it in half.  Turn the lemon upside down and make a second vertical cut at a 90 degree angle to the first cut, again not cutting all the way through the lemon.  Pack each cut with as much salt as it will hold.  Carefully place the lemon in the jar.

Proceed in this manner with several more lemons until the jar is tightly packed with lemons.  Push the lemons tightly together, fitting as many as possible in the jar.  Squeeze fresh lemon juice from the remaining lemons and add it to the jar, completely covering the salt-stuffed lemons.  

In a few days time the lemon rinds will begin to soften, and it may be necessary to add more fresh lemon juice.  Any piece of lemon that is not covered in juice may mold.  If this happens, simply cut off the mold and discard.  

The lemons are ready to use when the rinds are tender, in four to six weeks.

  

To use, remove the lemon from the juice and slice off a bit of rind.  Rinse any remaining salt and add to soups, stews, tagines, salads, or pastas for a bright, salty accent.  The pulp may be incorporated into sauces and salad dressings.  Enjoy!

This is my super-cute lemon juicer. My Mom gave it to me several years ago, and it's the only juicer I own. Isn't it funky and cool?!

Serious Comfort Food

Last Saturday was so rainy and cold, and I really needed some comfort food to warm me from the inside. I decided to try out the Red Lentil and Rice Soup from Arabesque. It gave me exactly what I was looking for -- creamy, homey, filling soup. It's what I imagine the three bears' porridge tasting like.
This isn't a glamorous soup. It's a muddy brown color, and it isn't beautiful. BUT, it's delicious. Try it on a cold, rainy day. You won't be sorry.



(I've tweaked the recipe a little.)

Red Lentil and Rice Soup

ingredients:
2 large onions, diced
3 Tbsp extra virgin olive oil
7 1/2 cups chicken stock (homemade tastes best)
1 cup red lentils
1/2 cup arborio rice
black pepper
2 tsp ground coriander
salt
1 tsp ground cumin
3 Tbsp lemon juice

Fry the onions in the oil. Cover the pan and cook over low heat, stirring occassionally until they soften. Then cook over high heat, stirring often, until they are very brown and caramelized. Drain on paper towels and set aside.
Bring the stock to a boil then add the lentils and rice. Season with balck pepper, and add the coriander. Simmer for 35 - 45 minutes, or until the lentils and rice fall apart and the soup has a creamy texture. Season again with salt and pepper, to taste.
Just before serving add the cumin and lemon juice. Top each bowl with the fried onions, an extra sprinkle of cumin, and a lemon wedge.

Mixed Grill

Last night I broke out the aforementioned grill pan and set to work. I cut up a yellow onion, one red bell pepper and one green bell pepper, then sliced a small zucchini. I arranged all of my veggies in prep bowls (from Williams-Sonoma -- love them!), grabbed a lemon and a bunch of cilantro, and my mise en place was ready!


Next, I poured some olive oil into a bowl and seasoned it with kosher salt, black pepper, and Hungarian paprika. I used a pastry brush to coat the vegetables with the seasoned oil, then tossed them on the hot grill pan.





While the veggies cooked I took a pound of peeled raw shrimp and put them in a bowl with a generous glug of olive oil, the juice from half a lemon, and a large handful of chopped cilantro. I seasoned the shrimp with kosher salt, black pepper, and two pinches of cayenne pepper then allowed it to marinate for about 8 minutes. Shrimp and some other types of seafood will begin to slowly change to a pinkish color and firm up when left in an acidic marinade. In particular, lemon juice quickly changes shrimp to a seemingly-cooked state. The shellfish isn't technically cooking, as no heat is used, but citrus fruit is used in a number of types of cooking to firm up shrimp and make it suitable for consumption. Lemon and lime are most often used for this no-cook cooking because they have a higher acid content than other types of citrus. Ceviche is the obvious example and a fabulous way to prepare seafood!




After marinating the shrimp, add it to the vegetables and cook for 3 to 4 minutes, turning as necessary. Undercooking the shrimp a tiny bit will help it keep a nice texture. Don't worry, after being removed from the grill it will retain some of the heat and continue to cook. Undercooking it slightly just ensures that it doesn't become too rubbery.

As the veggies and shrimp grilled, I boiled a pot of water and cooked a pound of orzo. The DaVinci brand has a nice shape and is made of durham wheat, so I went with that. After the orzo finished cooking I tossed it with extra virgin olive oil and squeezed half of a lemon into it. Chopped Italian (flat-leaf) parsley was added as well as kosher salt and a pinch of black pepper. I find this combination to be really simple, fresh, and a good accompaniment to grilled veggies and meats.

That's all it took to grill up a tasty springtime dinner. I served it with rosemary bread and a fruity white wine then sat in the sun room and enjoyed. Tonight I'm going to put the leftover orzo, vegetables, and shrimp in a bowl and mix them together to make a chilled pasta salad. I like leftovers but find them more interesting if they're changed up, at least a little. I'll be sure to post a photo or two!