This is a guest post by Prudence Tippins about how to make chocolate.
When people visit us in Costa Rica, especially those with winter cabin fever, they like to get out and active. Some like zip-lining, some like bird watching, some want to head to the beach. But no one escapes a visit to our home without a trip to the Rainforest Chocolate Tour in La Fortuna. There, the Costa Rican guides give a thorough explanation of the bean-to-bar journey of cacao, which is what I’ll share here, along with unlimited melted chocolate with all the natural goodness that makes everyone so happy. It’s a day well-spent.
Making chocolate bean-to-bar.
The guides, having seen me witness their process so often, encouraged me to try making chocolate myself, and I encourage you to try it too so you can reap those bean-to-bar benefits. Even without making a batch, though, you’ll gain a deeper appreciation for that 70% cacao organic chocolate bar you see for $4.00 or more at the food co-op. (I’ll tell you the secret up front: It’s worth the money.)
I was doubtful about using cacao in a savory recipe, but I have a different idea now that I’ve tried it. In fact, I’ve made this recipe three nights this week. The rich flavor, bitterness and buttery-ness adds a lot to a recipe, and mixed with the almonds and balsamic vinegar, it’s sublime. Plus, cacao is a superfood. Try it and let me know what you think! Continue reading →
This recipe was passed down in my family from generation to generation. Well, maybe that only happened once. But my children will certainly be eating them, so that makes them something of an edible family heirloom, doesn’t it?
Plus, they’re deliciously nutritious, so they allow us to scrap the age-old question of whether it’s better to feel guilty about eating lots of brownies or sad about not eating any. They’re sweet, beautiful, and nutritious. And really, can you think of anything more to ask for? Continue reading →
“Wild Man” Steve Brills was a professional chef before he took to the wilds of New York to teach people about wild edibles. During my recent interview with him, he passed me this recipe by memory.
“We go to the hilltop. And when we finish the ceremony there, that’s when we divide the plantains… we leave a piece there, for the hill, and we divide the rest up between those who’ve accompanied me and those who are making lunch in the house.” –A Mayan priestess speaking of her initiation ceremony.
Healthier Fried Plantains. Photo by Nicholas
I love this wise fruit. Named Musa Paradisiaca, for “paradise,” because the plantain is said to be the first inhabitant of heaven. It is a grand bow, the golden king of fruits.
Every Christmas morning of my childhood was filled with the smell of cinnamon rolls. They weren’t just any cinnamon rolls, either. They were the Pillsbury kind that came in a food-grade cardboard container. I loved unwrapping the spiral package and placing the buns in perfect order on the pan. The smell ignited deep a craving for golden crust and melty icing. Continue reading →
Chocolate Banana Ice Cream. Photo by Cassandra Lees.
I grew up on this luscious mouth-feast. My parents and I would often have it for dinner (the justification being that it’s actually pretty healthy), and we spent years tweaking, arguing over, and perfecting the recipe. It’s still evolving. However, the basics stay the same–and its current iteration is profoundly delicious. Continue reading →
Drive past the willow tree, deeper into the valley. There is a tiny bridge where one valley meets the other and the landscape opens like a story. Pull over here. Continue reading →
I didn’t know it was so easy to ferment things. Well, that’s not totally true. I’ve accidentally fermented a lot of stuff. Recently, trying to infuse honey with clover flowers, I wound up making a thick mead (boozy toast, anyone?)
But intentionally fermenting? I thought there must be some trick to it. People told me it was easy, and I even got a friend to outline the steps for me, but I didn’t really believe it was that simple.
It may occur to you that the soulful experience I had with the apples was less than practical. It occurred to me when I brought them back to my kitchen, and they tasted sour next to all of the cultivated, sweeter varieties of food. They were certainly not dessert, nor were they savory enough to put into our dinner (though I might have tried if I had been cooking alone). The question seeks to be answered, what to do with sour apples?
