Monday, October 13, 2014

Sweet Purple Corn Chocolate Chunk Muffins

It's harvest time in Peru for the mystical maiz morado, a purple corn variety that originated in the mountains of Peru over 3,000 years ago, and which still retains its original properties, having been untouched by industrial farming or genetic modification. This colorful corn is chock full of naturally occuring pigments, called anthocyanins, powerful antioxidants shown in numerous studies to deliver a wide range of benefits. 

Topara Organica, a leader in organic cultivation in Peru, will be soon be harvesting our 2014 crop of purple corn. Some of this corn will be sold locally to produce chicha morada a favorite Peruvian drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar. But most will be dried and milled for the Zócalo purple corn flour. To celebrate harvest time and to give a nod to the sweet and spicy purple corn drink, we'd love to share with  you this surprising recipe. If you've never thought of combining purple corn, cinnamon and chocolate, then you're missing out! This recipe is so easy, and goes well with your morning cup of coffee. 

To learn more about Topara, read about our recent visit to their farm.



Sweet Purple Corn Chocolate Chunk Muffins


1 1/2 cups Zócalo Purple Corn Flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon Matiz Flor de Sal
4 tablespoons unsalted butter, melted
1/2 cup granulated sugar (rapadura or raw sugar works well)
2 large eggs
1/4 cup Puremiel Honey
6 tablespoons Castillo de Canena olive oil 
1 cup milk (dairy, almond, coconut or soy)
3.5 ounces Blanxart Dark Chocolate, chopped into small pieces

Preheat oven to 400F. Oil a muffin pan, set aside. In a large bowl, add the first 5 ingredients, and whisk to combine; set bowl aside.


In a medium microwave-safe bowl, add the butter and heat to melt. Add remaining ingredients, except chocoatle, to butter and whisk to combine and until smooth.


Pour wet mixture over dry ingredients and fold until combined; don't overmix. Then fold in chocolate. Fill muffin tin and bake at 400F for 10 minutes. 


Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean.


Optionally, drizzle with honey and add a pat of butter before serving. 


Monday, September 22, 2014

Peru Visit - Expoalimentaria 2014

By: Antonio Guadamuz

On my recent visit to Peru I had the pleasure of visiting several amazing farmers and producers who are showcasing the wonderful variety Peru has to offer. My first visit was to the farm of Stefan Bederski near Chincha, which is about 200 kilometers south of Lima. Topara was originally bought by his father back in 1970. Over the course of several decades they have turned over 200 acres of what used to be an arid valley into a lush and productive farm of pecans, fruits, corn, and peppers. They turned these lands into productive farmland by creating a system of reservoirs, reforesting the riverbanks, building the organic matter of their soils and using sound water management polices. 


One of the many reservoirs at Topara.
Pecan trees account for over 80% of Topara’s land use, and I was lucky to see the pecan harvest in full swing. Aside from the ajies and purple corn that Stefan grows for our products, Topara also has a large organic nursery of fruit tress that supplies many farms throughout Peru. 



Pecan shells used for composting and mulching on the farm.

From Chincha I went on to visit Orquidea Chocolates in Tarapoto. It was incredible traveling from the dry, cool costal lands of Chincha to the hot and humid Amazon of Northern Peru.   Orquidea is a chocolate maker that provides technical assistance and social services to its communities of cacao growers. The staff at Orquidea has helped dozens of cacao farmers transition to organic farming practices and actively work with the farmers to maintain organic certification. I had the pleasure of visiting two communities who were all very proud to be part of Orquidea’s cacao growers. Through all this work Orquidea takes the bean to bar philosophy to the next step by focusing on how the cacao is grown. 


Cacao beans fermenting at Orquidea.

View from Orquidea's chocolate factory.
I ended my stay with a visit to Expoalimentaria where I was blown away at the never-ending parade of products. Just when I thought I could not see anything new on the trip, I saw beautiful multi colored beans and corn grown by small mountain communities, a kaleidoscope of tubers cultivated since the time of the Incas, and modern twist on ancient products like chocolate covered Sacha Inchi.  



Sacha Inchi pods.

Monday, September 1, 2014

Mesquite Flour Tortillas


Mesquite flour is a wonderfully versatile ingredient. We call milled mesquite "flour" but mesquite actually isn't a grain at all, but a bean that grows on mesquite trees. The beautiful powder that comes from ground and dried mesquite pods is chameleon-like in the kitchen. Its aroma and sweetness lends itself to flavor foods as a spice, but the powder's heft works well as a flour in baked goods. 

The mesquite that goes into Zócalo Gourmet's flour comes from mesquite pods grown in the coastal regions of northern Peru. The pods are long and lean, and contain small beans. Once the pods are harvested, they are dried and milled, and the resulting powder is gluten-free, high in protein and low-glycemic. 

Mesquite flour pairs well with cocoa and cinnamon
Mesquite has flavor notes of cinnamon, caramel and cocoa, so pairing mesquite with these ingredients tends to work well. However, mesquite goes well with savory ingredients too - these mesquite flour tortillas are a great way to try mesquite with both savory and sweet flavors. Fill these with barbecue chicken, leftover lentil sausage stew, or top them with berries and honey for breakfast.


Mesquite Flour Tortillas 

Makes 8-10 9" tortillas
 

Filling: 
Fruit of choice (sliced nectarines, peaches or berries are wonderful!)
Butter (room temperature)
Cinnamon

  1. In a medium-sized bowl, mix whole wheat flour, mesquite flour, cinnamon and salt, Mix in olive oil and then water. 

  2. Knead the dough for about three minutes. It will be fairly sticky. Place in a medium bowl.

  3. Cover the bowl and let it sit for an hour. If you'd like to let it sit overnight - all the better! Resting the dough allows the gluten to hydrate, making the dough less sticky and more elastic. 

  4. When you're ready to make the tortillas, separate the dough into 8-10 smaller balls. 

  5. Heat a skillet on medium heat. Using a cast iron skillet is best, as you can use less oil. 
  6. Put flour down on a wooden board, and flour your rolling pin as well. Roll out each ball into an 1/8″ thick circle (The circles don't have to be perfect - rustic tortillas are beautiful).

  7. Oil your pan (generously if you're not using cast iron), and let the tortilla cook until it's browned nicely, then flip (about a minute on each side). They will have a nice char, which only adds to the flavor. Repeat with the remaining dough.

  8. Serve the tortillas hot and fill with sliced fresh or cooked fruit, and whipped butter with honey and cinnamon. Enjoy! 

Thursday, July 31, 2014

Gluten-free Blueberry Cobbler



It's summer and the blueberries are out, and that means it's time to head to the kitchen for all manner of blueberry baked goods (and smoothies, and salads, and...). This recipe is terribly simple - a dessert that doesn't require rolling out a crust! The cobbler "crust" in this recipe is made of our quinoa and kañiwa flours and is a flavorful match for the deep flavors of blueberry and the brightness of lemon. Serve with ice cream for a perfect summer night's treat. 

Gluten-free Blueberry Cobbler
Serves 8
5–6 cups ripe blueberries 
2 teaspoons lemon juice
Zest of 1 lemon
1 cup plus 2 tablespoons sugar (raw sugar is best)
1/4 cup tapioca starch
½ teaspoon cinnamon
1 cup Zócalo Kañiwa Flour
1 cup Zócalo Quinoa Flour
1¼ teaspoon baking powder
½ teaspoon Matiz Flor de Sal
1 stick (4 ounces) chilled butter, cut in small pieces
¼ cup milk of choice
2 large eggs

Preheat oven to 375°. Put blueberries in a large baking dish (a casserole dish works well), then add lemon juice, lemon zest, ¾ cup of the sugar, ¼ cup tapioca starch, and ¼ teaspoon of the cinnamon and mix together. Bake for 30-40 minutes or until fruit is hot and bubbling.

Meanwhile, mix together remaining flours, ¼ cup sugar, baking powder, and salt in a bowl. Use a pastry cutter to work butter into flour mixture until it is the consistency of coarse meal.

Beat milk and eggs together in a small bowl, then add to flour mixture and stir with a fork until just mixed. Drop spoonfuls of the wet dough onto the top of the berries.

Mix together remaining 2 tablespoons sugar and ¼ teaspoon cinnamon in a small bowl and sprinkle over top of cobbler. Bake until golden, about 30-40 minutes.

Sunday, April 20, 2014

Blueberry Kañiwa Muffins (gluten free)



Blueberry Kañiwa Muffins (gluten free)

Dare we say it? These blueberry muffins are much better than the classic wheat variety! Our kañiwa flour lends a rich, caramel-y flavor that is unlike anything you've ever tried in typical store-bought baked goods. They're perfect for a breakfast or a snack, as kañiwa is high in protein and fiber - completely satisfying. Try this recipe, you won't be sorry!  


Whisk together:

1 1/3 cups almond flour or meal 
1 cup Zócalo Kañiwa Flour
1/2 cup tapioca starch or potato starch
1/2 teaspoon salt 
1/2 teaspoon baking soda 
1 teaspoon baking powder 
2 teaspoons vanilla extract

Beat in (by hand or with a mixer): 

1 1/3 cups organic unrefined brown sugar
2 tablespoons LA Organic olive oil 
1 egg
1/2 cup warm water 
1 teaspoon fresh lemon juice 

Beat the batter until it is smooth like cake batter. 

Stir in: 

2 cups frozen blueberries

Baking: 
Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners or grease each muffin cup generously with coconut oil. Fill each muffin cup with batter. 

Bake in the center of a preheated oven for 25 to 30 minutes, until golden and firm to the touch. A wooden pick inserted into the center should come out clean.

Cool the muffin pan for five minutes before removing, then gently pop them out and let them cool on a wire rack.

Sunday, April 13, 2014

Celebrating Sweetness



This month we’re highlighting a small company, founded in 2009 by two young entrepreneurs, whose big vision has lifted many families out of poverty in the Huanuco region of Peru. Violeta and Roger, the founders of Agroindustrias Huayallacán, are both the heart and hard work behind Zócalo Whole Fruit Spreads.

Violeta and Roger are from the Huanuco region of Peru where most people live off of potato cultivation. But the market price for potatoes is quite low and unstable, and thus it is difficult for villagers to move beyond subsistence conditions.

Violeta's mother picking sauco berries

Violeta began by selling her mother’s artisanal sauco, or elderberry jam in Lima while getting a higher education. Roger’s education landed him a job with a local non-profit working with villagers to produce elderberry wine. The two met and decided to take their work many steps further. By introducing both sauco and aguaymanto (goldenberry), both native species, to their communities and training the farmers in organic cultivation methods, they have been able to increase the income to these families significantly. They purchase the resulting crops at fair prices and produce fruit spreads and other products for gourmet markets.

The company works in association with two non-profits, Aprovif and Apacarma involving farmers in the communities of Huayallacán and Cancejos. They offer technical support to their farmers, organic certification and a secure market. In addition, the reintroduction of these crops is helping to reverse deforestation in their communities.

The fruit spreads not only do good by promoting economic development in Huanuco villages, but they taste good too! Zócalo Elderberry Fruit Spread is a deep rich sauce with the delectable crunch of whole “sauco” or elderberries. It is a unique spread for toast or paired with cheese and is also great as a cooking sauce. Zócalo Goldenberry Fruit Spread has the unique sweet and sour tang of whole and ground aguaymanto (goldenberries). It pairs well with cheese, meats, and pastries.

So the next time you spread these sweet, rich sauces onto your morning toast or add a dollop to your pork roast (delicious!), think of how much sweetness that bit of jam adds, in more ways than one.



Sunday, March 9, 2014

Celebrating Topara Organica

By Christine

Roast Chicken with Aji Amarillo Sauce

This month we’re celebrating a company that has been with Zócalo Gourmet for the last four years, producing organic aji chilies, purple corn, lucuma and yuca in the beautiful green region of Ica in Peru. Topara Organica has made it their mission to cultivate and produce products that represent the rich culinary traditions of Peru while restoring their land and strengthening their local community. Topara, owned by the Bederski family, supplies Zócalo with all of those gorgeous, colorful aji chilies that make up our pastes– in cherry red (aji limo), deep red (aji panca) and brilliant yellow (aji amarillo). Topara has the only certified organic nursery in Peru, and is a champion for organic farming practices through mentorship with neighboring farms and participating in worker exchanges to share knowledge and resources. Outstanding practices result in an outstanding product – and we think you’ll agree that our Zócalo Aji Pastes are the perfect example. They range from mild to spicy, with the mildest being aji panca. Aji amarillo is moderately spicy, and aji lomo packs the greatest spice punch. 



Aji chilies are a staple in Peruvian cuisine, and are used in sauces to flavor meat, poultry, fish and rice. One of the most well-known and adored dishes using aji paste is Papas a la Huancaína. A cheesy sauce with garlic, onions and aji amarillo is poured over potatoes and served – Peruvian comfort food! Another beloved dish is Aji de Gallina (aji chicken), a simple yet delicious combination of shredded chicken served with an aji amarillo sauce over potatoes, boiled eggs and black olives.

I’ve decided to share a simple recipe using a sauce made with aji amarillo on roast chicken. It’s great for an easy Saturday night dinner. The chicken requires little attention – a few hours in the oven, and is served with a flavorful sauce whose spiciness you can vary by using more or less of the aji paste.



Roast Chicken with Aji Amarillo Sauce

Serves 6

One 2-3 pound chicken, washed and giblets removed
Sea salt
Pepper
5-10 garlic cloves
3 tablespoons La Masia olive oil

2 tablespoons organic ketchup
¼ cup sour cream
2 tablespoons mayo
3 tablespoons Matiz All i Oli
Juice of 2 limes
2 green onions, chopped
1 tablespoon cumin

Preheat oven to 400 degrees. Salt and pepper the chicken generously, inside the cavity and outside as well. Slice each garlic clove in half and place underneath the chicken’s skin (it helps to loosen the skin with your fingers first). Rub the chicken all over with the olive oil. Place in a large cast iron skillet or a roasting pan, breast down. Pour one cup of water into the pan and roast for 2 hours, basting every 20 minutes. Roast until the internal temperature reaches 170-180 degrees.

While the chicken roasts, make the aji amarillo sauce by combining the rest of the ingredients in a food processor and blending until smooth. You can vary the level of spice or salt as you like.


Serve the chicken in pieces with the sauce poured over or on the side, or shred the chicken and combine with the sauce before serving. ¡buen provecho!