After more than 5 years online I decided that it was about time that we displayed a new look for the blog and also for the main site. This was even more important for us as we are now more and more involved with our food and wine business. We started with the wine courses which are a great success, and in the coming year we will offer cooking classes and also plan the opening of a restaurant based on the “Private Kitchen” concept that is popular in Honk Kong, but with a twist…
Watch this space for further announcements in the coming months, and the main website should be also updated either tonight or tomorrow, so give us a visit there too.
Lucito
Curso – “Una Introducción al Vinoâ€
Estamos orgullosos de anunciar que en las próximas semanas empezáramos con nuestros nuevos serie de cursos de comida y vino aquà en área de México, D.F. El primer curso será una introducción a los finos con una degustación formal de 7 vinos diferentes. La admisión está limitada a 25 personas bajo las bases de que el primero que llegue es el primero en ser registrado.
Para más información sobre el curso y registro por favor visite nuestra página del curso en nuestro sitio principal.
Para los horarios y fecha siga el siguiente link.
Anunciaremos otros eventos y fechas regularmente en los próximos meses. El registro para las primeras fechas está abierto.
Lucito
Course – “An Introduction to Wines”
We are proud to announce that in the coming weeks we will be starting our new series of food and wine related course here in the Mexico D.F. area. The first course will be an introduction to wines with a formal tasting of 7 different wines. Admissions are limited to 25 people on a first come first served basis.
For more information on the course and registration please visit this page on our main site.
For the schedule follow this link.
We will announce other events and dates regularly in the coming months. Registration for the first dates is open.
Lucito
I want to wish all of our regular readers the best for the New Year. 2010 will be a big year for us as one of our New Year resolutions is to work full time on our full line of food and wine services. We are currently looking for a permanent place to give wine appreciation and cooking classes in Mexico City.
If anybody know of a suitable place at an affordable rate in one of the nicer areas of town please get in touch with me on the phone at 1736 9016 or via email at jlpaquin@igourmand.com. Watch for an announcement on the next courses in the coming weeks and on a variety of new services. We will also start posting in the blog in both English and Spanish within the next few weeks.
Have a great New Year!
Lucito
Last weekend when we went food shopping we found on sales some huge shrimps at a price so low to make a ham and cheese sandwich look expensive. Strangely enough they were actually fresh, or at least freshly thawed, and they did smell like proper shrimps.
The nice fresh shrimps we unexpectedly found!
In the last year in the area where we now live, due to the financial crisis, the availability of any decent produce has been marginal at best and normally leaves us wondering about what to eat. A lot of times even the dogs do not want to eat what they sell around here. It is one of the main reasons we want to move back closer to civilization as the local stores do not stock anything decently edible as it does not sell at all. Besides chicken which is somewhat edible when you are lucky, normally any meat or fish is a luxury as nothing of quality or that is actually safe to eat is on sale. Judging from the smell in the stores, most of it just rots away, and we are talking major supermarket chains like Wal-Mart or others.
Some of the ingredients.
In any case we were pleasantly surprised to find very nice large shrimps at a very low price and we bought some for our Sunday meal. I had planned to do some brochettes or something similar on the grill, but the weather did not cooperate. I ended up inventing a recipe on the spur of the moment with whatever leftover ingredients I encountered in the larder.
The cooked meal.
With what I found it ended up to become a nice pasta in an Mexican-Oriental style that turned out extremely good and satisfying. It was a long time that we had not enjoyed something so good at home, just due to the unavailability of good products at the supermarket.
Ingredients
¾ to 1 pound cleaned and deveined large shrimps
1 medium échalotte chopped fine
3 chiles guajillos seeded, deveined, and cut into thin strips
3 pieces of candied ginger finely chopped
3 garlic cloves
3 sundried tomatoes in oil
A small handful of shelled walnuts
½ tsp Sambal Oelek chili paste
2 tbs of a mixture of dried citrus peels, salt, pepper, and sesame seeds
Tequila reposado
Olive oil
½ pound dried pasta of your choice
Salt and pepper to taste
Preparation
1. Cook the dried pasta until al dente in plenty of boiling salted water.
2. Once cooked strain the pasta, return it to the pot, and fill with cold water to stop the cooking.
3. After a minute or so strain the pasta again and return to the pot. Put a tablespoon or two of olive oil on the pasta and mix well with a spoon. Cover and set aside for now.
4. About 10-15 minutes before cooking the meal, place the cleaned and deveined shrimps in a bowl, sprinkle the mixture of citrus peels and sesame seeds, and add a few tablespoons of the tequila.
5. In a very hot wok sauté the shrimps in a little olive oil. When they start to be opaque carefully add some tequila to the wok and flambé them. Return them to the bowl.
6. Add a bit more olive oil to the wok and briefly sauté the échalotte, guajillos, and garlic.
7. Add the reserved pasta, the sundried tomatoes, the walnuts, the candied ginger, and the Sambal Oelek. Sauté until warm.
8. Add the shrimp and warm them up in the mix and add a splash of tequila, and some sesame oil to finish them.
Lucito
As some of you might have noticed, the main part of the website was extensively updated in the middle of last week. We finally had time to add the various services we are offering here in Mexico City. Those services are both for the general public and the food and beverage trade.
We have an introduction to wine course that is scheduled for November and also a motivational conference. All of our industry services are available worldwide and can be done remotely or on site as required.
Have a look at the main site to get an idea of what we do, and for those interested more information on the courses is available here.
In the new year we will start offering regular weekly classes once we are installed in our new premises.
We will also be launching a Spanish version of the blog in the coming month and doing an extensive revamp of the current site. The main site is already in both languages.
Have fun exploring the new features,
Lucito
We are currently trying to clean up the freezer from assorted stuff we had accumulated over the past year or so. Like everybody we tend to accumulate a bunch of frozen stuff and before it gets too old and needs to be thrown out, we recently decided it was time to use everything so that we can slowly restock it with things we are using more regularly.
Yesterday we took out a piece of beef tenderloin that had been frozen for a while. It was of local origin, and like most local meats it tends to be much lower in fat content, thus it has a tendency to be a lot dryer and harder than imported beef. Last week I had prepared a nice piece of the filet I had removed from a big imported T-Bone roast that we did last summer for Normita’s birthday and it was stunning as a small roast. I stir-fried half of the tenderloin I had defrosted yesterday, and it turned out a bit dry and chewy. I did not want to repeat the experience and today I decided to marinate it all day to see if we could salvage the meat.
We had not been out food shopping since last week, so I improvised something with what I had at hand in the kitchen. The tenderloins turned out very tender and juicy this time. We ate them with steamed chayotes and a carrot salad Normita made.
Ingredients
1 pound beef tenderloin cut in 4 1 ½” thick slices
1 tbs desiccated onions
1 tbs desiccated garlic
1 tbs vegetal meat tenderizer
1 tbs crushed peppercorns
1 tbs finely diced fresh ginger
1 tbs sesame seeds
1 tbs sesame oil
1 tbs Worcestershire sauce
2 tbs soy sauce
½ bottle red wine
Preparation
1. In a large bowl place the wine, soy sauce, Worcestershire, sesame oil and seeds, ginger, peppercorns, tenderizer, garlic, and onions and mix them well.
2. With the flat part of a meat hammer flatten the tenderloin slices until they are reduced to ¾” and then with the toothed part of the hammer down to a bit over ¼”.
3. Place the flattened tenderloins in the marinade and cover with plastic wrap and place in the refrigerator for at least 3-4 hours.
4. Take the bowl out of the refrigerator about 30 minutes before cooking the meal and grill over high coals, or on the stove in a grill pan.
Lucito
For the past few years we have been unable to update this site, even though it has been running on our internal server here at the office. It is a long story, but it involves moving a few time, not having any kitchen for more than 6 months, and for the past year not having time to stop and smell the roses. After so long not recording our cooking adventures, it will be strange to get back into it again.
In the coming weeks we will start posting again on a more or less regular schedule, and now that I am fluent in Spanish, I will try to occasionally post in both English and Spanish, and slowly start translating the content, at least the recipes to start with.
I also want to attend to the business side of this site that has being neglected for too long. To do this I will actively re-start development of our long awaited food/wine line of software. This is partly motivated by the fact that my IT consulting business wants to do more multi-platform (Windows, MacOS, Linux) development and we need as smaller project to test some new tools and integrations ideas. The fact that it will involve my favorite subjects will not hurt either. Keep an eye here for upcoming announcements about both the software and conference season.
We are also planning some Food/Wine and lifestyle conferences for the upcoming summer 2009 season here in Mexico City, and I thought that it would be a good idea to resuscitate the site to promote them and to get back in the lifestyle we used to have. It has been way to long that we have not been living under the creed that I always said I would live by, mainly to enjoy all the pleasures of life on a daily basis and live each day as if it was the last one…
I welcome back all of you that have been visiting regularly to see if there will finally be some new posts. To those that passes here on a search for new cooking ideas, stick with us as we will soon be posting regularly. I hope that you all enjoy what we have to say and that you will return regularly now that we will be posting new ideas.
Salud,
Lucito
We’re back from a very long period away from the blog that happened for a lot of personal reasons that kept me away from the kitchen on a regular basis. I will try to start posting regularly again as I have a backlog of new recipes to post as well as some articles from myself and others that have been sitting around here for way too long.
This morning the Padrino asked me about a recipe for Irish Stew, to better celebrate St-Patrick’s day, and I decided to post it here instead of sending it to him directly. Traditionally Irish cooking is very similar to French Canadian cooking from Quebec, one of the reason is that a lot of the French families there have some Irish blood since there was a lot of Irish immigrants coming into Quebec in the old days. The traditions mixed and many of the old style recipes are very similar. It is also true that some of the traditional stew recipes have common roots across Northern Europe and especially with peasant-style cooking from rural France.
Irish Stew was traditionally a root vegetable stew made with mutton, but these days mutton is rarely available at most butcher’s shops, so it is normally made with lamb. A nice deboned shoulder of lamb works well, especially if you keep the bones to make a nice lamb stock first. I like those kinds of stews to be rich and thick so I normally prefer prepare a strong stock the day before, and then cooking the stew after the stock has cooled overnight and the fat is removed. If the stew is still a little on the clear side after cooking, I might thicken it a bit with a bit of cornstarch or flour diluted in some Guinness, just to give it a little bit of texture of course…
Ingredients
Stock
2 tbs butter
3 pounds lamb bones
6 quarts water
1 branch celery
1 large carrot, peeled
1 large clove of garlic
1 medium onion cut in half
2 large branches of parsley
Stew
2 tbs butter
4 tbs flour
3 quarts lamb stock
3 pounds deboned lamb shoulder with the fat removed, cubed
1 bottle Guinness
1 glass of tannic red wine
1 pound carrots, sliced
2 pounds potatoes, diced
1 pound turnip, diced
1/2 pound small pearl onions
1 pound button mushrooms, sliced
1 large branch of parsley
2 tsp thyme, crushed
2 bay leaves
4 cloves
3/4 tsp nutmeg
3/4 tsp ground dry ginger
2 tsp corn starch dissolved in some Guinness
Salt and pepper to taste
Preparation
Stock
1. In a large stock pot brown the bones in the melted butter for a few minutes over high heat.
2. Add the water and the other ingredients and bring to boil.
3. Reduce the fire and simmer from 4 to 6 hours until the water is reduced by half while skimming the foam regularly.
4. Cool down the stock and filter using a metal colander.
5. Refrigerate overnight and skim the fat off the surface the next day.
Stew
1. Coat the lamb cubes well with the flour.
2. In a large stock pot brown the meat well in melted butter over high heat.
3. Add the Guinness and the wine and bring to boil.
4. Add the lamb stock as well as the herbs and spices and bring to a boil.
5. Reduce the heat and simmer gently for an hour.
6. Add the root vegetables and simmer for thirty minutes.
7. Add the mushrooms and pearl onions and simmer for another thirty minutes.
8. If the stew is still a little bit clear thicken with the cornstarch dilute in Guinness and simmer for 10-15 minutes more.
9. Adjust the salt and pepper, and remove the cloves, bay leaves and parsley.
10. Serve in a wide soup bowl accompanied with some crusty country bread and lots of fresh farm butter and a few Guinnesses.
Lucito
I have been reminded many times recently on the vast contrasts between population with and without food culture. The easiest definition of what is food culture, in my mind, is that populations or people who have food culture live to eat, and those who don’t eat to live. Reduce to its bare essentials this is the simplest definition.
Generally in the northern parts of North America, meaning Canada and the US, the majority of the people do not live to eat, they generally eat to live, thus the great popularity of fast food. The French influence in Quebec is prevalent, though it is moderated by the North American influence, thus the food culture is not uniformly distributed in all the population.
The current climate in North America that is dominated by gourmet food and all of those food channels on TV is not real food culture, as it is a recent fad, and like all fads it will probably fade in the long term. There is also an elitist aspect to that fad that is not part of what I consider food culture. The good thing with such fads is that it may penetrate part of the population and in the long term help establish food culture in some groups of the population.
Our recent trip to Veracruz reminded me of the prevalence of food in my life, and what I consider the tenets of food culture. Like in most regions of Mexico the general population has a much closer relationship with food than elsewhere in North America. It is a cultural thing and people of all classes take their time to eat and enjoy it, and food is an essential part of appreciating daily life.
You see it in the town as people goes out to eat in the middle of the day, and take the time to enjoy the food and relax while eating it. A lot of offices have a 2 hour lunch time, since people like to take the time to enjoy their food. While we were visiting Veracruz we went to various places where the locals congregate to enjoy specialties at various times of the day. On one morning we went to Las Anitas, a little place in the industrial neighborhood that specializes in gorditas and picaditas. We went a little late for breakfast but the place was still crowded and people were eating like there was no tomorrow. On the way out of town we stopped for breakfast at Las Farolitos which was completely full in the middle of the morning, and which specializes in tamales de elote and other local specialties.
We went to a few seafood restaurants that were both excellent and relatively cheap for the type of meal we could get there. We were in town only for a few days so we did not have a chance to drive a little bit out of the town and visit little fishing villages where supremely good fresh seafood cost less than a fast food meal. We will definitely go back there to visit as the both the food and the people are great and the atmosphere is inviting and relaxing.
Even in Mexico City you see it in the outdoor markets where the food vendors are full of client from early morning to the end of the day, and you can barely move when it is lunch time. On Sunday morning everybody goes out to eat with the family and everywhere from nice restaurants to street vendors are full of clients. The same is true in the evenings where everybody goes out for an evening snack, and itinerant vendors shout their wares even in residential neighborhoods. From tamales to sweet breads, to camotes, everybody comes out to grab something to eat.
There is a complete obsession for food at all levels of society and traditional food are still king, and the penetration of most fast food place is not as great as other places due to a rich food culture that is shared by everybody. Of course the convenience of fast food is very attractive for the busy families, but a lot of people are more inclined in eating at local fast food concessions, thus in a way the food culture is still prevalent and tied to the local culture.
I will come back to the subject in the coming weeks, and drop me a note in the comments or via email on what is your relationship with food in your neck of the world and how does it compare to the local population.
Lucito