Articles in Tradition
Sun, Sea & Olives: Forty years ago, I took my young family to live in the hill country between Tuscany and Umbria, Italy. Our mountain neighbors were all self-sufficient farmers, raising almost their entire food supply themselves. They grew vegetables and beans, harvested chestnuts and mushrooms, raised pigs, chickens, rabbits and sometimes sheep. Only salt and pepper for curing pork, coffee and infrequently a piece of chocolate came from a shop in town, 20 kilometers (12 miles) away.
Of course they made wine — thin, sour stuff — and pressed their olives to make musty, fusty oil (pork fat was much more to their liking). And they grew their own wheat, threshed it and had it ground into flour for the unsalted bread that was then and still is today a Tuscan staple without which no meal is complete. Sometimes, in fact, bread was the meal, maybe with a thin slice of prosciutto or guanciale from the family pig or a dribble of rancid oil to add flavor.
So wheat was the primary crop, the survival mechanism on which everything else depended, and the annual harvest in July was a moment fraught with anxiety that erupted into celebration once the anxiety was relieved. Our valley had one threshing machine, and it went from farm to farm, each day fetching up in a different place, and the farm folk followed it. When it arrived at our neighbors’ farm, people descended for miles around to help with the hot, dirty, tiring work of the harvest and take part in the feast and dancing that followed.
I think about all this now because it is once again harvest time in the Mediterranean. The wheat harvest begins in North Africa in June, rolling north, across Anatolia, Italy, and Spain, as the tall stalks fall to the cutting blades. The landscape that was green a month earlier is bleached now with the color of ripening grain and then golden with the chaff left behind after the harvesters have come through. Our neighbors no longer grow their own wheat, but the harvest is still critical throughout Tuscany.
Durum wheat, the go-to choice for pasta
Sun, Sea & Olives
One in an occasional series on the Mediterranean diet.
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A lot of this wheat, especially in the hotter, drier parts to the south, is hard durum wheat (Triticum turgidum, var. durum), the venerable species used for so many traditional Mediterranean preparations, from bulgur (burghul) to tarhana to couscous to pasta. American cookbook writers used to claim durum semolina was difficult to work in the home, that you needed special heavy equipment to turn it into pasta. But in fact, throughout the south of Italy, especially in Puglia, hard durum wheat, as semola or semolina, is regularly used in home kitchens to make orecchiette and other traditional pastas. And the great breads of Altamura and Laterza get much of their character and their golden color from being made with locally grown durum wheat, using a slow-rising lievito madre (what we might call sourdough) and baked in a wood-fired oven.
Italian law requires all commercial pasta to be made from durum wheat, one reason why Italian pasta in general is of such high quality. The government is concerned with maintaining quality because Italians are world-champion pasta eaters — between 26 and 28 kilos (61.6 pounds) per capita annually depending on the study. And most of that is commercial or boxed pasta (called in Italian pasta secca).
A more useful distinction to keep in mind, however, is the one between industrial and artisanal pasta. The artisanal product is generally of much higher quality, and, like most artisanal things, costs more, a reflection of greater care in production. To qualify as artisanal, pasta must be made at consistently low temperatures (no higher than 122 degrees F) from start to finish, extruded through bronze dyes (producing a roughened surface) and dried slowly. Low temperatures keep the wheat from cooking, so it retains its pale color; the high temperatures and Teflon dyes of industrially produced pasta result in a golden yellow color and a sleek, plasticized surface.
Gragnano, a small city south of Naples, has been at least since the 18th century one of those places Italians cite for high-quality artisanal pasta. Why? Several historical reasons — access to excellent durum wheat through the port of Amalfi, just over the Lattari mountains on the Golfo di Salerno; clean, fresh water cascading from those same mountains to power the grist mills that ground the grain; and a constant flow of brisk breezes to dry the pasta, which once hung on rods in the streets of Gragnano until it was ready to ship to hungry Naples across the bay. Nowadays, Gragnano has a coveted Indicazione Geografica Tipica (IGT) from the European Union, a certification that pasta with that seal has been made according to precise regulations.
Pastificio Faella is one of nine Gragnano producers that make IGT pasta. I spent some time recently in Gragnano with Pastificio Faella’s Sergio Quinto. As we toured the factory, Quinto described the various phases of drying and the importance of each one. “If it’s not done properly,” he said, “there’s a real risk of fermentation and that will result in pasta with an acid flavor.”
But it was the perfume of wheat that imbued the small factory with its warm, nutty, slightly dusty fragrance. To understand the high quality of artisanal pasta, Quinto suggested this test: Prepare equal quantities, say 100 grams, of ordinary commercial pasta and Pasta Faella. Bring two pots of water to a boil and add the pasta, one to each pot. Cook for 8 to 10 minutes and then measure.
You’ll find, he said, that the Faella pasta will expand notably in the water, while ordinary pasta will remain the same. That’s because under high-temperature drying, a crystallization — another word is plastification — takes place, and the pasta doesn’t absorb water at the same rate. What that means is that artisanal pasta is more easily digested and gives a greater sense of satiety with less of the actual food.
I left with a kilo package of Faella’s excellent spaghetti tucked under my arm. When I got home, I turned it into this pasta dish, a variation on one in my daughter Sara Jenkins’ lovely cookbook, “Olives and Oranges.”
- ¼ cup extra virgin olive oil
- 2 or 3 pints (1½ pounds to 2 pounds) mixed small tomatoes—cherry, grape and currant
- Fine sea salt and freshly ground black pepper
- 2 garlic cloves, thinly sliced
- About 1 pound (500 grams) spaghetti, preferably IGT Gragnano
- Handful of chopped fresh arugula, leaves only (discard tough stems)
- ⅔ cup grated or shaved bottarga or freshly grated Parmigiano-Reggiano cheese
- Bring 4 to 6 quarts of water to a rolling boil.
- While the water is heating, add the oil to a large, heavy skillet and set over medium-high heat. When the oil is very hot (but not smoking), add half the tomatoes, sprinkle them quickly with salt and cook, tossing the skillet, until the tomatoes start to wrinkle and collapse. Add the rest of the tomatoes and continue cooking and tossing for another 2 minutes. (Yes, some of the tomatoes will be more cooked than others—that’s the point.)
- Push the tomatoes to one side and add the garlic to the pan. As the garlic starts to soften, mix it in with the tomatoes, gently pressing the tomatoes to release some of their juices. When the sauce is thick, remove from the heat and add a pinch of salt and a few turns of the pepper mill. Keep the sauce warm until the pasta is done.
- Add a big spoonful of salt to the pasta water and let it come to the boil again, then plunge in the pasta and give it a stir with a long-handled spoon. Cover the pot until the water returns to the boil, then remove the lid and let the pasta cook vigorously until done—about 10 minutes.
- Prepare a warm serving bowl by adding some pasta water to the bowl to heat it up, but don’t forget to tip the water out before you add the pasta to the bowl.
- Drain the pasta, transfer to the warm bowl and immediately toss with the warm tomato sauce, stirring in the arugula. Toss again, then sprinkle with the bottarga or cheese and serve immediately.
If possible, select from an array of little grape and cherry tomatoes, mixing them up for a colorful presentation. We like to serve this with grated bottarga (salted and dried fish roe) on top, but you could also serve it with freshly grated Parmigiano-Reggiano cheese.
Main photo: Spaghetti With Sun-Burst Tomatoes. Credit: Nancy Harmon Jenkins
Little, landlocked Umbria is not the obvious choice for those looking to vacation in Italy. For many people, all roads lead to Rome. For others it’s the Amalfi Coast, or Tuscany, the Cinque Terre or even Puglia. But Umbria has many trump cards and plenty to recommend it, especially in summer. Here are five reasons to place the region high on your bucket list.
Because it’s not Tuscany, though it’s right next door
If you’re the kind to prefer the challenge of crab to the sweet simplicity of lobster, then you may be one to favor Umbria over its better-known neighbor. Umbria is Tuscany’s country cousin, gently rustic with a clutch of unshowy, medieval hilltop villages — think Montefalco, Spello and Bevagna — set in rolling green countryside and framed by swathes of silvery olive groves and holm oak forests. It has fewer busloads of tourists and more mindful travelers (like you and me).
To feast on summer truffles
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Known locally as scorzoni – the name evokes their rough, almost warty peel (avere la scorza dura means “to be thick-skinned” — these fragrant tartufi are harvested by faithful truffle hounds between May and August. Summer truffles are not so crazily scented (nor as crazily priced) as their winter or white counterparts, but they still pack a seductive punch. Buy them fresh or put up in jars from any of the tiny Aladdin’s-cave delicatessens that are such a tempting feature of Umbria’s towns, packed with strings of sausages, red onions, peppers, hunks of local cheese, bags of pasta and other delights.
At La Vecchia Farmacia just through the Porta Vecchia leading into beautiful, earthquake-ravaged Nocera Umbra, la mamma does a mean antipastone (jumbo-sized antipasto) of local cured meats, melon, sharp sheep’s-milk cheese with crunchy honey and a succulent truffle omelet thrown in as a wild card, followed by strangozzi, robust ropes of typically Umbrian pasta showered with tartufi.
For the exciting wines from Umbria
Italy has a dizzying number of grape varieties, few of them household names and many barely known outside their immediate vicinity. Umbria has its fair share of these strictly local varieties, which are well worth seeking out.
Grechetto was used traditionally in white blends, but is increasingly made as a varietal. The resulting wine can be anything from pale straw colored to a deeper gold with citrus-like, peachy aromas and a good backbone because of its naturally high acidity.
With Trebbiano Spoletino, things get even more interesting. Not to be confused with boring old Trebbiano (aka Ugni Blanc) from anywhere else, the Spoletino variety gives honeyed, golden wines of distinctive character and a mind of their own. Traditionally in Umbria (and still today in some wineries), Spoletino vines were planted at the foot of mature trees, up which they clambered — they were known as vigne maritate, vines that are “married with” the trees.
The Umbrian red to look for is Sagrantino, distinguished and meaty with deep color, pronounced cherry and blackberry flavors and good tannins: a wine to have and to hold.
Taste a selection with a simple meal at Il Pinturicchio in Spello, whose owner, Mirko Trippa Buono, is a member of the Italian Sommeliers Association. Or for a lesson in what’s on the move in the Umbrian wine world, book a tasting at Arnaldo Caprai, a large (336 acre, 136 hectare) winery with a slick, state-of-the-art tasting parlor and wine shop outside Montefalco, where Marco Caprai has made it his business to explore and experiment with these age-old Umbrian varieties, especially Sagrantino, and bring them to their fullest expressive potential.
For a drop of Umbrian DOP olive oil
The region’s gorgeous, herbaceous extra virgin oil is pressed from Moraiolo, Frantoio and Leccino olives. The area between Assisi and Spoleto is regarded as one of the best sub-regions in the Umbria DOP (protected designation of origin), and you’ll find countless places dotted along the Strada dell’Olio (olive oil route) where you can taste and buy EVOO, ready for drizzling over your next batch of bruschetta.
Le Case Gialle above Bevagna and Marfuga in Campello di Clitunno are two of the top, prize-winning producers, both of them with an agriturismo (farmhouse bed and breakfast) attached. Also worth a visit is the Fondazione Lungarotti belonging to the eminent Lungarotti winemaking family in Torgiano, which includes both a Museum of Olives and Oil (MOO) and a Wine Museum (MUVIT).
For the spirituality
Most people flock to Assisi, but it can be quite a challenge to keep hold of the spiritual dimension there, surrounded as you inevitably are by the nervous chatter of umbrella-chasing tour groups. An early morning visit will spare you the worst of the crowds and give you a few quiet moments to enjoy the superb scenes from the life of St. Francis frescoed onto the walls of the Upper Church.
For an altogether different experience, seek out some of the smaller, out-of-the-way abbeys such as the 12th-century Abbazia di Sassovivo outside Foligno, famous for its Romanesque cloister of double columns decorated with marble and mosaic motifs, still a working monastery of the Piccoli Fratelli di Gesú and a haven of peace and tranquility. In the corner of the tiny garden stands a statue of the Virgin. Beside it a sign reads, in Italian, “This space set aside for private prayer,” and then — in English — “No picnic please!”
Main photo: Bruschetta with Umbrian olive oil. Credit: Sue Style
Inside a weathered storefront surrounded by hardware shops, colorful gems gleam in the dim light — large jars full of hard candies flavored with sesame, cinnamon, rose, orange, bergamot and lemon.
Proprietor Hakan Altanoğlu and his forefathers have been making and selling the Turkish candy called akide şekeri at this shop in Istanbul’s Fatih district since 1865, but the bite-size treat’s history goes back to the glory days of the Ottoman Empire in the 16th and 17th centuries.
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The empire’s elite Janissary soldiers “presented the grand vizier, other dignitaries and their own officers with gifts of akide sweets as a symbol of their loyalty to sultan and state,” a tradition deriving from an alternate meaning of the candy’s name, writes Mary Işın in her book “Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts.” Akide then became, as it remains today for many,”the sweet of choice” at circumcisions, weddings and the Şeker Bayram (literally, “Sugar Holiday”), the three-day festival that will mark the end of Ramadan this year from July 28 to 30.
In the early Ottoman days, the candy, whose name derived from the Syrian Arabic word (akîda) for “to knot” or “to thicken,” was made from grape juice, boiled down into a thick, malleable molasses. Today, the typical sweetener is refined sugar, and much akide is machine-manufactured, but a few traditional şekerci (Turkish candy-makers) continue to make it the same laborious way it’s been done for centuries.
Showing off a burn scar on his arm that he says dates back to the 1970s, longtime şekerci Hüseyin Aksoy stirs a wooden spoon through a copper pot of boiling water and sugar — with just a pinch of cream of tartar —in the kitchen of the Istanbul Culinary Arts Center (YESAM), occasionally sweeping the inside of the pot with a wooden brush to prevent burning. (This is also a good technique to use when making stews, notes YESAM coordinator Banu Özden.)
When the sugar mixture has reduced to his satisfaction, Aksoy carries the copper pot over to a spotless marble slab and pours its contents out onto the smooth surface to cool, periodically poking at the sticky edges and flipping them over with a spatula. With the candy still as hot as 70 degrees Celsius, he winces slightly as he folds in a small bowlful of flavoring — some lemon salt and lemon oil, ground to paste with a mortar and pestle; or perhaps some mastic resin.
Made from the gum of the mastic (mastiha) tree, the resin’s piney flavor is an acquired taste but one important to many Turkish desserts. Another traditional flavor that has, thankfully, gone out of fashion is musk, a secretion of the musk deer imported from Nepal and Tibet. One of the most popular varieties of akide in Ottoman times, musk, Işın writes, was “appreciated as much as a mark of wealth and power as for its fragrance.”
Back at YESAM, the real show starts. Aksoy takes the multicolored lump that has resulted from his folding and kneading, drapes it over a rounded metal bar, and then begins to pull the ends like taffy, tossing them back over the bar repeatedly until the candy gets thicker and its color transforms from glistening caramel speckled with white into a glorious opaque blonde hue.
“The more you do it, the more your hands and fingers get calloused to the heat,” he explains, laughing a bit as he admits that when he was learning the trade 45 years ago, he once dropped the hot candy during the pulling process. “The master şekerci‘s wife hit me with a broomstick for ruining the batch.”
Next, Aksoy presses out a sheet of the newly blended mix, adds a layer of unflavored candy he’s kept in reserve, and rolls the two into a thick cylinder. Tugging at one end of the tube, he pulls out thin ropes, cuts them off with scissors and passes them to an assistant to roll into smooth dowels. The whole process must be done quickly, or the candy’s consistency becomes too hard to be useable. Taking a handful of the now-firm candy sticks, Aksoy taps them level on top of a square metal bar set above a bowl, then strikes them rapid-fire with one edge of his scissors to produce tiny cylinders of the finished akide, each with a golden roll of color inside.
Though each of the four to five 10-kilogram batches of akide that Aksoy makes every day yields more than 1,000 candies, a machine can turn out 2,500 kilos daily. He insists the taste and consistency of machine-made akide just isn’t the same as handmade, but şekerci like Aksoy and the Altanoğlu family are part of a dying breed.
“Young people aren’t learning this trade anymore; they don’t like the work, and there are other options for them now,” Aksoy says. “After us, there won’t be any more şekerci.”
Main photo: Hüseyin Aksoy makes akide at the Istanbul Culinary Arts Center. Credit: Jennifer Hattam
Sun, Sea & Olives: The feast of St. John the Baptist, is a date laden with folklore and myth, like all those associated with equinoxes and solstices. It’s June 24, and throughout Europe it’s referred to as midsummer, even though summer officially begins only three days earlier. In many cultures it’s a tradition to celebrate with bonfires, almost always an indication of some ritual connection to the sun.
This year, I got up very early, just at dawn on the 24th, and went to check on the great walnut tree. This sturdy specimen planted 40 years ago now lords over the front lawn and spreads over the surrounding grapevines, which annoys the grapevine master to no end, for reasons I’ll get to later. The boughs are low and heavy, so it was easy to reach the round, green fruits, still quite firm to the touch.
Within a few minutes I had 32 of them in my basket, harvested well before the dew had time to dry. That is the beginning of the prescription for nocino – the nuts must be harvested on the 24th of June before the dew is dry. Nocino is a fabled Italian digestif, pride of farmhouse kitchens in Tuscany and many other parts of the country too. Some nocino is available commercially (Padre Peppe is a famous brand from Puglia), but what most people seek out is the straight-from-the-farm, homemade, handmade miracle of bittersweet flavors — the kind, most people will swear, their grandmothers were noted for and no one has been able to duplicate since.
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Actually, making nocino isn’t all that difficult, apart from the requisite early rising. Once the nuts are brought into the kitchen, they are split or cut with a knife or partially crushed in a mortar, my preferred method. The insides are pure white, but you can clearly see the milky embryo of what will become, by October, a full-fledged walnut.
In my kitchen, the lightly crushed fruits go into a glass jug along with pieces of cinnamon stick, whole cloves, crushed nutmegs and a half dozen star anise. Some cooks might add a whole vanilla bean, split down the middle to release its flavor, but I keep it pure. I add 2 liters of alcohol and 3 cups of sugar dissolved in a cup of boiling water and let it cool before adding to the mix. Plus the zest of a lemon and three or four thin slices of the same lemon. The jar gets sealed, set on a sunny shelf and left, according to my instructions, for a philosophical month, during which it is stirred or shaken daily.
What on earth is a philosophical month? After a lot of searching, I figured out a philosophical month is 40 days. The term comes from medieval alchemists, though why it’s called that and why it differs from a normal lunar or solar month I cannot say.
But now the jug sits on my kitchen window ledge, growing steadily darker, to be siphoned off and bottled Aug. 5.
And why is the master of the grapevines annoyed with the walnut tree? Part of the walnut’s mythology has to do with its potent effect on growing things, doubtless owing to the fact that the tree, roots, leaves and fruits are all laden with tannins; the branches that extend over the vines inhibit them from further growth. “The tree of idleness” is what they called the big, old walnut at the kafeneion – the local cafe — in the Cyprus village where we once lived, and the old gents of the village idled their time away under its branches, loath to disturb themselves for another coffee or ouzo, with just enough energy to throw the dice for another game of trictrac.
Years ago, when our walnut tree was much younger, Bruno, the neighboring contadino, warned me never to fall asleep beneath it. “You might never wake up,” he said with a dark look. The tree of witches, I’ve also heard said. The legendary witches’ tree of Benevento in southern Italy, under which they held their Sabbaths, was a walnut.
Walnuts show up in variety of Mediterranean dishes
A week after making nocino, I finally got the last traces of walnut juice out of my fingernails, which were stained first yellow and then dark brown with that tannic juice. The whole process led me to think more about how valuable walnuts are and what an important but all too often unacknowledged ingredient they are in traditional Mediterranean cuisines, from Greece, Turkey and Lebanon, where crushed walnuts add flavor and crunch to sweet, honey-drenched pastries, all the way to the Perigord region of southwest France, where walnut oil is often used in cooking, and sweet vin de noix, an aperitif rather than a digestif, is made from walnuts — also harvested on the morning of St. Jean Baptiste.
It’s not surprising they should be so prevalent. First off, their healthfulness: Walnuts are one of the few plant sources for valuable omega-3 fatty acids, so necessary for human metabolism. Vegetarians and vegans especially are well advised to add walnuts to their diets because the only other good, readily available source of this essential fat is oily fish. Moreover, walnuts, like extra virgin olive oil, have a high percentage of antioxidants, anti-inflammatories and monounsaturated fat — all things that can make us live longer and more healthfully.
But real happiness comes from the good things walnuts do in just about anything they’re added to. Pounded walnut sauces exist in every Mediterranean cuisine: Turkish cooks make tarator, a walnut-based sauce, to go with fried seafood — a great summertime combination for al fresco dining — and in Italian Liguria, the original pesto genovese, that quintessential basil sauce so characteristic of the season, seems to have been made as often with walnuts as with pine nuts. Here are some hints to spur your imagination:
- Add a little walnut oil to a salad dressing for extra richness.
- Toast a handful of chopped walnuts with some breadcrumbs to make a great topping for any sort of baked cheese pasta.
- Add a handful of chopped walnuts to bread or biscuit dough.
- Add walnuts and little knobs of feta or soft goat cheese to a plain green salad, or combine walnuts and goat cheese to make an elegant topping for pre-dinner crostini, served with a glass of chilled rosé.
- Make a simple, seasonal dessert: a handful of walnuts and a bowl of fresh-sliced, tree-ripened peaches.
Or do as cooks in the eastern Mediterranean do and serve a very plain cake, not too sweet, made from olive oil and yogurt, enriched with toasted chopped walnuts; it makes a fine accompaniment to seasonal berries or those same sliced peaches. And here’s a secret: It’s just as good for Sunday breakfast as it is for Saturday night’s dessert.
This is from “The New Mediterranean Diet Cookbook”; the original was made with mastic-flavored olive oil, but because that is not easy to find, I’ve adapted it using vanilla instead.
- Butter and flour for an 8-inch springform pan
- ¾ cup walnut meats
- ¾ cup unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of fine sea salt
- 4 medium eggs, separated
- ¾ cup sugar
- 2 tablespoons plain yogurt (full fat is best)
- ⅓ cup extra virgin olive oil
- 1 teaspoon pure vanilla essence
- Preheat the oven to 300 F. Butter and flour the cake pan.
- When the oven is hot, spread the walnuts on a sheet pan and set in the oven for 15 to 20 minutes, until they are lightly toasted. Let cool, then chop finely or grind to a fine texture in a food processor, but do not let them process into a paste. The walnuts should still be a little gritty.
- Combine the flour, baking soda, baking powder and salt and toss with a fork to mix well. Add the ground nuts and mix again.
- Beat the egg yolks in a separate bowl, gradually beating in about half the sugar. Beat until the yolks are thick and pale. A little at a time, beat in the yogurt, olive oil and vanilla essence, beating well after each addition. Fold the flour mixture into the yolks.
- With clean beaters, beat the egg whites to soft peaks, then sprinkle with the remaining sugar and beat to stiff peaks. Stir about a quarter of the beaten whites into the yolk-flour mixture, then, using a spatula to bring up the batter at the base of the bowl, continue folding the remainder, about a third at a time. When everything is well combined, turn it into the prepared cake pan.
- Transfer to the oven and bake for 50 to 60 minutes, or until the top is golden, the center is firm and the cake pulls away a little from the sides of the pan. Remove and transfer to a cake rack. When cool, remove the cake from the pan.
- Serve the cake plain, or top it with a sprinkling of powdered sugar or serve with a dollop of whipped cream or ice cream (maple walnut perhaps?). You could ice the cake if you wish, but that’s not in the Mediterranean tradition.
Main photo: Walnuts. Credit: iStockphoto
Of the American cities traditionally associated with cake — New Orleans with its King Cake, St. Louis with its gooey butter cake, Boston with its misnamed cream pie — Denver has never rated particular mention. But when that changes — and it will — it will be thanks to native daughter Heather Alcott and her extraordinary efforts to bring Baumkuchen to the U.S.
Though Baumkuchen has ancient roots and a long history in Europe, the concentrically layered cake has become a phenomenon in Japan in recent years. That’s where Alcott discovered it a few years ago, on a visit while living in Singapore, and immediately “fell in love,” she recalled.
Bringing Baumkuchen to U.S. proves to be no easy task
“It’s cooked on a rotisserie, so it isn’t fried, yet it has this doughnut-type texture. … I went back to the hotel and started doing some research that evening,” she said. Upon learning “everyone has had a hand in this cake — the Romans, the Germans, the Romanians — I thought, ‘This is something pretty special.’ And I knew I wanted to be the first person in the country” to offer the commercial Japanese version.
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She became just that in February 2013, when she opened Glaze: The Baum Cake Shoppe — the name by which the online-retail business is still known, though the brick-and-mortar eatery is now a sushi-and-dessert lounge called Glaze by Sasa, in partnership with local Japanese eatery Sushi Sasa. Centered around the Red Dragon, her nickname for the 2,200-pound, custom-built oven outfitted with six spits, Alcott’s success has captured the attention of national media, including NPR. But the sheer lengths she went to to realize her dream make for a story in themselves.
Consider that the seemingly straightforward first step, signing a contract with the oven manufacturer, took more than two years. Even learning the name of the family-run company took some legwork, Alcott said. To this day she prefers to maintain its anonymity, and her first overture, by email in English, resulted in a flat refusal.
“I got a one-line response that said, ‘Thank you for your interest, but not right now. We’ve got a lot of growth already, and we’re just not ready for the USA.’ ” So she hired a translator and tried again, this time in Japanese. Clearly, her gesture was appreciated, as the team continued to respond, but there were “a good eight months of going back and forth” before a meeting was agreed to, and a year after the initial contact before it finally occurred.
“I took my husband with me to Japan,” Alcott explained, “because he has business experience there; he knows their style. First you go out for drinks and see if you even like each other. They hired a translator, and we could tell there was something there, so — many sakes later — we arranged for me to show them my business plan the next day.”
The result? “They ended up rejecting me. They didn’t understand Denver at all.” But they asked her to come back in a couple of months; by that point, they’d done some research on the market. “This time, they said, ‘Why not New York or San Francisco or Seattle?’ I said, ‘You have to trust me with this.’ They could see it in my face; I loved this product. But Denver is my home; I had to make it work here.”
Still, another no. Alcott admits that if she’d been living in the States, she’d have given up at this point. But because she was “on their back doorstep in Singapore,” she pushed onward — and finally, the company president agreed to build the oven.
“I’ve since been told that the Japanese reject you three times before they accept you,” she said, laughing.
Getting the Baumkuchenmeister seal of approval
The second step was for Alcott and her pastry chef to go through the certification process, training with the manufacturer’s Baumkuchenmeister and not only learning the recipes but adapting them for use in a high-altitude American kitchen. That meant more international flights, more translators and months of ingredient adjustments as Alcott began her search for the perfect organic cultured butter, matcha (green-tea powder) and so on.
“They flew over here to test and weigh my eggs! They had to be fresh and just the right size — not too large, not too small. I had to fly over my almond flour, cake flour, sugars. It probably looked like we were shipping cocaine,” Alcott joked.
But every little detail made a difference: “If the batter’s too runny or too thick, it won’t stay on the spit.” In the midst of all this, she received a call from the president: “They said, ‘The oven just isn’t perfect enough. We have to take it all apart and start over.’ ”
Eventually, of course, that darned oven did arrive in Denver. “I actually hugged it before it got on the boat from Japan,” Alcott said. Once it was installed behind glass in her Congress Park space, “the president, his top engineer and his top chef all flew out to turn it on for the first time,” per a contractual agreement. “We all cheered.”
It’s hard to believe that the drop-dead gorgeous, luscious-but-refined Baumkuchen cakes Glaze now turns out are infused with such blood, sweat and tears. Each takes 24 hours to make; the pastry chefs shoot for 21 layers, but the final tally can depend on everything from the base flavor (“the chocolate is so fluffy, it sometimes has to be pulled earlier”) to local weather conditions.
They also experiment with new flavors, such as orange and pumpkin. Surprisingly, “the Japanese are so supportive; they love the innovation,” Alcott said. “We have become the test kitchen for Baumkuchen in this country.”
While we Denverites are lucky to have them, you can purchase Glaze’s products too. But don’t hold your breath for a brick-and-mortar outpost anytime soon. As Alcott put it, “I take this opportunity I’ve been given day by day.”
Main photo: Baumkuchen is cooked on a rotisserie. Credit: Adam Larkey Photography
In Julia Reed’s foreword for “Mississippi Current,” the new book by chef and restaurateur Regina Charboneau, she tells how she visits Charboneau’s Southern home to get doses of “biscuit love.” It’s an apt metaphor for the chef’s graciousness and hospitality, which she conveys, in part, through her croissant-influenced biscuits. If that sounds like an unlikely fusion, think again, for “Mississippi Current” gently merges the many culinary cultures found along the mighty river’s path.
One of Charboneau’s roles is culinary director of the American Queen, a luxury paddleboat that sails the Mississippi. When I asked her recently about her inspiration for the book, she said, “It was a confluence of my experience growing up in Natchez, traveling along the river with the American Queen and time spent with my husband in his hometown of Minneapolis. The American Queen played a huge role, as I was introduced to so many towns and stops along the river all with different cuisines and menu staples.”
ZESTER BOOK LINKS
By Regina Charboneau
Lyons Press, 336 pages, 2014
Each chapter represents a gastronomic region along the Mississippi with recipes laid out as menus for different meals. The journey begins at the headwaters in Minnesota. The river’s culinary melting pot includes Native American, European, Jewish, African-American and Vietnamese cuisines, using ingredients that include wild rice, corn, lemongrass, cabbage, specialty greens and herbs. Her menus feature pork bánh mì style sandwiches, pirogi made with bacon and sweet potatoes, fried walleye, and wild rice and corn fritters — to name just a few.
Next stop is “Twain Country,” which encompasses Missouri down to where the Arkansas River meets the Mississippi. Beyond the history and heritage of Mark Twain, French, German, Irish, Italian and, most recently, Bosnian influences help define the area. Ingredients such as black walnuts, figs, catfish and locally produced Missouri wine find their way into recipes with Charboneau’s signature touch. The inspired dishes in this chapter include a jazz brunch featuring Eggs Sardou, black walnut cake with brandied plum sauce, and toasted ravioli — a St. Louis classic.
In the lower Mississippi area, stretching from Memphis into the Louisiana bayou, dishes include ingredients such as shellfish, cornmeal for bread and tamales, pork, bacon and grits. Oh, and bourbon, lots of bourbon. You can almost feel the soft breeze off the river reading through the menus with names like “Blessing of the Fleet Lunch” and “Gulf Seafood Dinner.”
A native Southerner with French training
Charboneau’s background as a native Southerner influences her dishes as does her French training in the kitchen. “Most are inspired by classic recipes and the agriculture of each region of the river,” she said. “But I brought in modern and personal twists to all of the recipes. For example, deviled eggs, a Delta tradition, have my personal and nontraditional touch by adding the crab meat and wasabi caviar.”
This style carries over into the cocktails and use of bourbon, Herbsaint and other types of alcohol throughout the book. A classic New Orleans Ramos Fizz is updated using Magellan gin flavored with iris and rosewater, bourbon is infused with figs and used to make a classic sidecar, Herbsaint shows up in hollandaise and a martini is enlivened with limoncello.
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Asked for her favorite recipe in “Mississippi Current,” she said, “The sweet potato pirogi is one because it is the epitome of what I have tried to do with the book: taking something traditional and experimenting with the ingredients to make something that feels simultaneously old and new. The shrimp and smoked tomato cream over savory grits because it is the way I cook and a tradition in my own home for friends and guests. It feels like the dish is catching up in popularity to my biscuits!”
Her biscuits are legendary, layered with a pound of butter and margarine making each bite puffy, flaky and crisp. The dough is barely mixed so that big lumps of margarine get incorporated by folding and rolling, similar to the French lacquered doughs of croissant and puff pastry. She shares the recipe in the book with copious notes about her technique. The dough is frozen after being cut in biscuit shapes, a step that Charboneau said is crucial to the flakiness of the final product.
Charboneau frequently says Mississippi River water runs through her veins. In “Mississippi Current” she shares her passion for the history, culture, heritage and food of the regions along the banks of that mighty river.
- 4 cups flour
- ¼ cup baking powder
- ¼ cup sugar
- 1½ cups (3 sticks) salted margarine, chilled and cut in ½” cubes
- ½ cup (1 stick) salted butter, chilled and cut in ½” cubes
- 1¾ cups buttermilk, chilled
- Put the flour, baking powder and sugar in the bowl of a stand mixer. Turn the machine on low and blend the dry ingredients for 15 seconds.
- Add the magarine and butter cubes and the buttermilk to the flour mixture before turning on the mixer. Turn the mixer on medium and count to 10. This goes very quickly; the key is to not overmix the dough. There will be large chunks the size of quarters of butter and margarine in the dough. That’s just how it should be. Don’t mix it any more. Once the dough is rolled and folded, it will become smooth.
- Scrape the dough from the bowl onto a generously floured work surface and shape into a rectangle about 2 inches thick. Fold the dough into thirds and with a rolling pin, roll the dough out to a 2 inch thickness. Fold it again into thirds, give the dough a quarter turn, and roll it out again to a 2 inch thickness. Continue folding, turning and rolling the dough until it is smooth and the dough has yellow ribbons of butter and margarine. This is a sign that the biscuits will be flaky.
- Roll the dough to 1½ inch thickness. Using a 2 inch biscuit cutter, cut the dough into rounds. When rerolling the dough, gently stack it to retain the layers. Do not overwork the dough.
- Place the biscuits on a baking sheet and freeze. Once frozen, transfer the biscuits to plastic bags. The unbaked biscuits can be frozen for two months.
- To bake, preheat the oven to 350F. Place however many frozen biscuits you want to serve in the cups of muffin tins. Let thaw in the refrigerator for 20 minutes. Bake until golden brown, 23-25 minutes. Serve right out of the oven – biscuits are best freshly baked. Baking them in muffin tins is key as it helps the biscuits keep their shape and get the perfect crispness on the bottom.
Main photo: Chef Regina Charboneau’s new book about Mississippi River cuisines includes the recipe for her legendary biscuits. Credit: Brooke Jackson
Knishes are packed with more than flaky, potatoey deliciousness. “The knish is really stuffed with stories,” said Laura Silver, author of the new book, “Knish: In Search of the Jewish Soul Food.” Her many pilgrimages on behalf of the knish — “a pillow of filling tucked into a skin of dough” — took Silver from Poland to Israel. But the story really began with Mrs. Stahl’s of Brighton Beach, Brooklyn, the knish-maker her grandmother loved best. The shop’s demise in 2005 is what ignited Silver’s obsession to get inside this dense, satisfying “potato pie.”
One stop on her quest was the town of Knyszyn, Poland, home to Silver’s ancestors and some knish lore. There she heard the legend of a king who was traveling, tired and hungry, through a forest. He emerged in a hamlet where he was served a tasty dumpling called a knish. He liked it so much he named the place after it.
Tyler J. Kelley, a writer based in New York City , reported this story in association with Round Earth Media. Photo credit: Erandi Carranza
Tracing knish history
The food’s precise origin is unknown, and Silver speculates broadly, but the earliest mention places it somewhere between a Polish poem from 1614 and a Polish town with a knish-related name dating to 1347 (Knyszyn landed on the map later, in 1569). In present-day Poland, Silver concluded, the knish has disappeared. She carried pictures of the storied pastry with her in lieu of a translator, but no one recognized it.
Silver also learned that knishes weren’t necessarily a Jewish food; in early references they are filled with meat and eaten on All Saints’ Day, November 1. In fact, the knish was “severely underrepresented” among the stuffed-dough options she found in Israel. Apparently when Europe’s Jewish families emigrated to the New World, the knish went with them. It flourished in the first half of the 20th century, when it was a popular street food in New York’s teeming immigrant neighborhoods.
Today Knish Nosh is one of only two New York City concerns dedicated solely to the savory pastry. The Queens location has a lived-in, no-nonsense feel that suits the humble knish well. Silver’s favorite is the kasha knish, $3.50, filled with buckwheat groats. Every Knish Nosh knish follows the traditional form: round, fist-shaped and dense, with a little bit of stuffing revealed on top. Strong mustard appears to be the requisite condiment everywhere except Minnesota, where mayonnaise and even ketchup are not unheard of.
Behind the counter at Knish Nosh is Anna Vasilescu, head chef. She is from Romania and didn’t grow up on knishes. Her father disliked potatoes, a central knish ingredient, because in the military that was all he ate, Vasilescu said. After the service, he never wanted to eat them again. Now his daughter is a dedicated potato purveyor. Nearly every customer who walks in knows Vasilescu, and half seem to get a knish on the house, with the instruction, “Just enjoy, sweetheart.”
Knish Nosh owner Haig Schneiderman said he’s gotten requests from Florida to have a knish shipped overnight for a loved one who is dying. “People get emotionally attached,” he said. Silver believes the knish “is poised for a full comeback,” and Schneiderman plans to be in the vanguard. He recently opened a Knish Nosh in Central Park, and more are in the works. He said he intends to make the knish “as strong as the bagel” and sees Knish Nosh becoming ubiquitous, “like Chipotle.”
The story within
Making and eating knishes is an essential part of Silver’s vision, and it’s pretty much impossible to read her book without getting hungry. She is not just relaying the history of an overlooked food, however; she wants to bring people together to talk, and to share. Conversation over knishes, she said, “is the crux of my book — I hope.”
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“A knish that tastes good probably has a good story behind or within it,” she said. “The story isn’t always evident, but it’s akin to the fact that food made with love generally tastes better.” Silver almost always brings knishes to her speaking engagements. When a knish shipment failed to reach Banff, Alberta, Canada, where she was attending a conference, she simply gathered fellow attendees and made a batch from scratch.
“Every culture has its knish, a wrapped food or a food that evokes memories,” Silver said. “Dough-based foods tend to have that effect on people.” For someone from the American South it could be a biscuit, for a Midwesterner a piece of pie. In Silver’s mind, it’s any food “for which people will go to great lengths.”
If you are willing to go to great lengths to revive this tradition-laden food, Silver has supplied a recipe dear to her heart. She wrote that “Fannie Stahl’s granddaughters summoned recovered memories to bring this recipe to life.” You’ll have plenty of time for conversation and stories while making it. Making knishes, Silver said, “takes a special kind of commitment.”
Recipe: Mrs. Stahl’s Potato Knishes
Yield: Makes about 18 knishes
For the dough:
3¼ cups flour
1 tablespoon sugar
1 teaspoon salt
½ cup vegetable oil
1 cup lukewarm water
1. Turn oven on low until dough is ready. Mix flour, sugar and salt. Add oil and water. Mix with a spoon until the dough pulls together, or use a food processor or stand mixer (with a dough hook). Turn out the dough on board and knead it, incorporating all pieces. Knead until dough is one piece, smooth and glossy. Turn off the oven. Oil the dough and place it in oiled, covered bowl. Place in oven until you are ready to use it. Let the dough rest at least 2 hours; the dough should barely rise, if at all. Keeping the dough overnight in the refrigerator is fine. Bring it back to room temperature before use.
For the potato filling:
6 pounds russet or new potatoes
1 cup oil
¼ cup salt, or to taste
1½ teaspoons pepper
8 cups thinly sliced raw onions
1. Scrub potatoes and peel them, unless the new potatoes have very thin, unblemished skins. Boil potatoes for about 20 minutes until knife-tender, then drain. Mash with a potato masher. Add oil, salt and pepper to taste. Mix. Stir in the onion.
Assembling and baking
1. Use vegetable oil and flour as needed.
2. Preheat oven to 450 F.
3. Roll out about half the dough on a lightly floured counter or tabletop. Roll with handle-less rod-style rolling pin out from the center until dough is thin enough to see through, about 1 ⁄16-inch thick.
4. Oil top edge of dough with a pastry brush. Place a 2-inch-diameter line of filling about 2 inches from the top edge of the dough. Pick up top edge and drape over filling. Brush oil on dough in a 2-inch strip on the bottom edge of the filling. Pick up the dough with filling and roll again onto the oiled dough, compressing the filled dough as you turn it. Repeat until the dough covers the filling three to four times, being sure always to brush oil on the dough first. Use a knife to separate the filled potato knish log from the remaining dough. Cut off edges of filled dough. Cut the filled roll into pieces about 6 inches long and coil each piece like a snail. Tuck the remaining end into the bottom of the coil. Alternatively, place stuffed roll of dough onto an ungreased cookie sheet and slash with a knife crosswise every 2 inches. Leave an inch of space between each roll or coil of dough.
5. Bake 20 to 25 minutes until the knish skin is browned and knishes are cooked through. Start knishes on lowest rack of the oven and raise them to top rack after about 10 to 12 minutes. Let the knishes cool in pan. If you cooked the knishes in long rolls, cut them into individual pieces.
Knishes can be reheated in the oven or in a skillet on the stovetop.
Recipe from: Faith Kramer, “Mrs. Stahl’s Famous Knish Recipe Finally Found—in San Francisco,” j. the Jewish News Weekly of Northern California, September 27, 2012. Excerpted from Knish: In Search of the Jewish Soul Food by Laura Silver, published by Brandeis University Press/University Press of New England (www.upne.com), May 6, 2014.
Tyler J. Kelley, a New York-based writer, reported this story in association with Round Earth Media. Kelley’s documentary “Following Seas” is due out in 2015.
I have been a customer of Javier Toscano’s for many years. He brings the juiciest melons, sweetest red onions and most colorful peppers to my local farmers market year round. So imagine my surprise a couple of years ago when he pulled a bottle of tequila from his truck and said he had begun importing the spirit from Mexico.
The market for handcrafted artisanal tequila is on the rise. In 2013, more than 13 million 9-liter cases were sold in the U.S., showing a steady growth of almost 6% each year since 2002. One reason for this increase is the ability of Mexican distillers to offer tequilas for every budget and occasion. The segment of the market for premium varieties has shown the most growth, with 2.1 million cases imported last year, so Toscano’s timing for his new venture was just about perfect.
Jalisco, Mexico, home to top-notch tequila brands
The highlands of Jalisco, Mexico, known as Los Altos, are home to some of the newest and most innovative brands of tequila in Mexico. Corazón, Cruz, Tezón and Corzo are just a few of the small-batch brands made in these hills using traditional methods. Many have won gold medals at the San Francisco World Spirits competition, widely regarded as one of the most respected international competitions.
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Toscano’s family has deep connections to Jalisco, home of agave farms and tequila distilleries. He was introduced to a distiller in the high country around Arandas who has been making tequila since the early 1900s. The quality and consistency of their product and impressive operation convinced Toscano and his partner, Jerry Gianni, that the distiller Mañana was the brand they wanted to import.
Mañana is small enough to be considered a boutique operation. The estate-grown agave comes from the approximately 400 acres of fields that are part of the distillery. The red dirt and cooler temperatures of the surrounding highlands are thought to produce sweeter tequila from the robust, abundant agave found in this region; lowland agave makes for a spicier spirit. Each plant takes six to eight years to mature and is pulled out of the ground at harvest so the farming operation involves successive plantings. The tough leaves are removed with a machete-like tool, leaving the large piña, or pineapple-looking heart, which can weigh as much as 250 pounds. The agave is then steamed in a wood-burning clay oven for three days until it is soft and golden, then put through a mill to extract all the juice. The juice is put into fermentation tanks, and yeast from Champagne in France is added to convert the sugar to alcohol. This special yeast adds a flavor and mild sweetness to the tequila and also helps to maintain a consistent product.
Toscano tells me that during fermentation, classical music is played. When I give him a quizzical look, he says, “I thought the owner was joking with me when he told me, but he said that they actually do this, then I saw the speakers on the wall.” The theory is that the sound waves aid the movement of the microbes, contributing to the fermentation process.
Music playing during fermentation is done with wines in France, as well as with other tequilas in the Arandas region. After fermentation, the tequila is distilled twice in copper stills, which ensures even heating. Each time, 20% is skimmed off the head and tail to guarantee all impurities are removed; most distillers cut only 10% from each end. This skimming process creates a smoother, higher-quality product and reduces the likelihood of headaches. The tequila is aged in barrels that have previously held Jack Daniels, imparting a smoky, spicy note and hint of caramel color. The Reposado is aged for eight months, while the Anejo ages for two years. Just as the tequila is an artisan product, so too are the bottles in which it is sold. They are hand blown from recycled glass and the label is hand forged and hammered aluminum. Workers at the bottle factory sculpt the trademark man swinging in the hammock, which is on every Mañana bottleneck; the hammock actually swings!
For my first taste of Mañana tequila, I headed down to Marinitas, a top-quality Mexican restaurant in Marin County, Calif., that has 101 brands of the spirit on its menu. A friend and I sampled one of the signature margaritas made with Mañana’s Anejo and a cocktail called a Paloma, which has grapefruit juice and Grand Marnier, using the Reposado. The more aged Anejo was silky smooth, and the Reposado cocktail was refreshing and drinkable.
Back home, I tried my hand with a recipe Toscano had given me for a Las Brisas del Mañana (The Winds of Tomorrow), an interesting combination of juices, herbs and Reposado that was haunting and delicious, just as the name implies. Mañana tequila can be found in 13 states, and distribution is growing. As more people gain an appreciation for artisan spirits and the innate drinkability of premium tequila, the need for boutique distilleries like Mañana will continue to grow.
Recipe developed by Lacey Murillo.
- 1 thyme sprig
- 1½ ounces Mañana Reposada Tequila
- ½ ounce Aperol
- ½ ounce agave syrup
- ½ ounce fresh-squeezed lime juice
- 5 ounces fresh orange juice
- Orange slice and thyme spring for garnish
- Muddle the thyme in a cocktail shaker.
- Add the rest of the ingredients and fill with ice.
- Shake well, then strain into a cocktail glass.
- Garnish with an orange slice and thyme sprig. Enjoy!
Main photo: Two cocktails from Marinitas in Marin County, Calif.: a margarita made with Mañana Anejo, left, and a Paloma made with the brand’s Reposado. Credit: Brooke Jackson