Monday, June 1, 2015

Zócalo Kañiwa: As Seen on The Doctors

It isn't every day that Zócalo Gourmet gets to be a featured "guest" on a top-rated talk show. We were thrilled to see Zócalo Kañiwa highlighted as a top Superfood Swap on The Doctors! Watch a short clip here

Wednesday, May 27, 2015

Zócalo Kañiwa is a Favorite at Gluten Free & More Magazine

Here at Culinary Collective, we're big supporters of those following a gluten-free diet (our owner Betsy Power knows all about this diet first hand). So we were thrilled when Gluten Free & More magazine named Zócalo Kañiwa a featured favorite. Naturally gluten free, but gluten-lovers will enjoy it too! Read more here.

Tuesday, April 21, 2015

Honoring Earth Day by Being Certified "B"

April 22nd is Earth Day - a 24-hour period dedicated to celebrating all that Mother Earth does for us 24 hours a day, 365 days a year. And being as food-focused as we are here at Culinary Collective (the parent company for Zócalo), we know that Mother Earth is truly the hand that feeds us. We choose to show our thanks by rooting out and supporting the farmers and producers who respect the Earth and the diversity she provides.

Our sourcing criteria is at the heart of who we are and what we do, but it is also just a portion of what it means to be a responsible business. Fortunately, doing business responsibly - maximizing beneficial impact on people and the planet - has become an important criteria used by consumers when making their purchasing decisions. Today, there is a growing community of more than 1,000 Certified B Corps from 33 countries and over 60 industries working together toward 1 unifying goal: to redefine success in business. Culinary Collective helped lead the charge by becoming a founding B Corporation in 2007.

To learn more about Culinary Collective's responsible business principles and practices please visit us at the B Corp site, or download our recently updated Social & Environmental Report. Please consider supporting other B certified businesses as well - Mother Earth will thank you!

Saturday, March 28, 2015

Cocoa Kañiwa Breakfast Pudding

This easy little breakfast pudding is just lightly sweet, and perfect for an on-the-go morning. Make a few of these the night before, and they'll be ready when you are. This recipe really shows off the texture of the kañiwa, which is almost like that of tiny tapioca pearls and the chia gives a pleasant crunch. There are so many ways to vary this recipe, so feel free to add fruit, nuts or other spices like cinnamon (or even more cocoa if you're a chocolate lover) to suit your fancy.  

Cocoa Kañiwa Breakfast Pudding

Makes: 1 serving

2/3 cup cooked Zócalo Kañiwa
1 cup unsweetened vanilla almond milk (soy or coconut is fine too)
2 teaspoons maple syrup or agave nectar
2 tablespoons chia seeds
1 teaspoon cocoa powder

In a pint mason jar add all of the ingredients, adding the cocoa powder last. Replace the lid tightly and shake vigorously until all of the ingredients are fully incorporated. Place in the refrigerator overnight. Before serving, add nuts, frozen or fresh fruit and enjoy.

Saturday, February 7, 2015

Chocolate Walnut Mesquite Cookies (Gluten-Free)

Mesquite and chocolate are the perfect pair. Mesquite's sweet, aromatic flavor bring out the cocoa and chocolate in these little cookies. This recipe is from the marvelous Kitchen Apparel blog (check out those photos!), although we've altered it slightly to accommodate some chopped dark chocolate and mesquite honey. These wold be perfect to wrap up in pink tissue, and give to your loved ones for Valentine's Day.

Chocolate Walnut Mesquite Cookies (Gluten-Free)

Makes about 5 dozen cookies

1/2 cup of unsalted butter
1/4 cup Zócalo mesquite honey
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
1 1/4 cup brown rice flour
3/4 cup Zócalo mesquite flour 
1/2 cup Dutch processed cocoa
1/4 cup tapioca starch/flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
3/4 cup chopped Blanxart dark chocolate

In a large bowl with a hand mixer or a stand mixer with paddle attachment beat the unsalted butter, sugar, and vanilla until creamy.  Mix in the honey gradually, and then the eggs, one at a time, beating well after adding each one.  In another large bowl whisk together the brown rice flour, mesquite flour, dutch processed cocoa, tapioca starch, salt and baking powder.  Slowly add the flour mixture to the wet ingredients and beat on a low setting until all the flour is incorporated.  Mix the chopped walnuts and dark chocolate by hand with a wooden spoon.  Cover the bowl of dough and place it in the refrigerator to chill for 30 - 60 minutes.

Preheat your oven to 350° F. Remove the dough from the refrigerator and shape it into 1-inch balls with your hands. As you roll the balls in your palms, if they become too sticky then they will likely need to be colder (and need a bit more time in the fridge). Place the balls on a cookie sheet and gently press them down with the bottom of a drinking glass or the palm of your hand. Bake the cookies for 10 - 15 minutes. Transfer finished cookies to a wire rack to cool.

Saturday, January 24, 2015

Purple Corn and Dried Cherries Tea Cake

This recipe was inspired by Alice Medrich's new book Flavor Flours. We just love the idea of using "alternative" flours to enhance the flavor of baked goods. The wonderful thing about purple corn flour is it's versatility - it can be swapped out for yellow corn flour or cornmeal in many recipes. Here we've played with Medrich's original recipe, and transformed it into a celebration of purple corn's deep, sweet flavor. The dried cherries are a fun addition, and they sink to the bottom during the baking process, leaving a sweet, toothsome layer at the base of the cake.

Purple Corn and Dried Cherries Tea Cake

1 cup brown rice flour
1/2 cup Zócalo Purple Corn Flour
3/4 cup sugar
8 tablespoons unsalted butter, very soft (if substituting coconut oil, use 6 tablespoons)
1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain yogurt (Greek works well too, or sub vanilla coconut milk yogurt if not using dairy)
2 large eggs
1 teaspoon vanilla extract
1 cup dried tart cherries

Preheat oven to 350 degrees. Oil a bread loaf pan (or use a sheet of parchment to line) and set aside.

Combine the rice and purple corn flour, sugar, butter, and salt in the bowl of a stand mixer (using an electric mixer is fine - or even mix by hand for a real workout!) and beat on medium speed for 1 minute. Add the baking powder, baking soda, yogurt, eggs and vanilla and beat on medium high for 2-3 minutes, until smooth and fluffy. Then reduce the speed and add in tart cherries until mixed thoroughly.

Pour batter into the loaf pan and bake for 50-60 minutes, until a toothpick inserted into the middle comes out clean. Cool for 15-20 minutes and then remove from pan and place on a cooling rack to cool completely. Keep in an airtight container for up to 4 days, or refrigerate if keeping longer.

Tuesday, December 16, 2014

Five Fabulous Food Gifts

Peppermint Bark (photo and recipe: Sarah Sarna)

The best gifts are those can be savored, shared and enjoyed. They aren’t tossed aside when the newest model comes out, and the size always fits. The absolute best gifts are food gifts...and they’re a hit every time (we’ll keep mum on the fruitcake debate). Here are five food gifts that will not only make your loved ones feel loved, but will also make you feel good too. By making and buying these food gifts you’ll be supporting independent businesses, family-owned farms and companies that follow fair labor and eco-friendly practices. Also, what could be better than knowing that your present will end up on someone’s table instead of a landfill? Go ahead; feel a little smug this year knowing that you’re saving the world this holiday season!

1. Peppermint Bark: Everyone loves this holiday classic. Make this recipe extra special with fine dark chocolate from Blanxart. The seven-ounce bars are perfect for making big batches of holiday treats.

2. Cookies: These luscious Ginger Sandwich Cookies with Lemon Cream use Zócalo Sweet Potato Flour which gives them a hearty, sweet flavor. Put them in a pretty box and wrap with parchment and twine for a simple, elegant gift.

Ginger Sandwich Cookies with Lemon Cream (photo and recipe: Grazed and Enthused)

3. Smoked Olive Oil: These gorgeous blue bottles of smoky oil are selling like mad! This oil gives any dish – from salads to poultry to sweets a smoked, piquant flavor. No need for fancy wrapping – the bottle speaks for itself.

4. Paella Kit: Paella is easy and fun, provided you start with the right ingredients and tools. This paella kit provides authentic Matiz Paella Rice (a must for the perfect paella!), Spanish saffron and Rey de la Vera smoked paprika nestled in a pretty round paellera.

5. Candy and Nut Box: Make your own perfect little box of mixed candies and nuts for gifting – so much better than the store-bought kind! Our friend Lisa has a few lovely recipes for sweet treats. Try your hand at these Mesquite Honey Salted Almonds and these unique Marcona Kaniwa Quince Bites.

Happy Holidays!