By: Shreya Suresh
Of late, I’ve been nostalgic for the popcorn of my childhood – a little spicier and a little less buttery. Then I visited a cousin who told me it’s quite easy to make at home. I could’ve waited until the weekend to enjoy it with a late night movie, but my impatience got the best of me and I made it on a Monday night.
Without further ado, here’s the recipe for Masala Popcorn.
Masala Popcorn
Ingredients
¼ cup popping kernels
1 tablespoon oil
Salt to taste
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon ground cumin
Curry powder (adjust according to how spicy you want it)
Add all the ingredients to a thick-bottomed pot and place over a medium heat. Keep the pot partially covered with a lid and shake around from time to time. When the popping slows down, pour into a large serving bowl.
Enjoy with hot tea and a movie!
Cheers! It’s National Tequila Day
Today might arguably be one of the best days of the year. Why, you might ask? Well, it’s National Tequila Day, of course! And this year, we should all celebrate because it’s also on a FRIDAY!! On top of that, it’s summer and here in Sacramento our farmers’ markets and local shops are bursting with the most amazing fresh fruits and veggies to play with in tequila concoctions. This trifecta makes for the ultimate tequila celebration, no excuses.
When thinking about the perfect way to celebrate National Tequila Day, Friday and summer all wrapped into one, it got my head spinning. I love to mix up a good cocktail (see two previous cocktail-filled posts of mine here and here). And specifically with tequila, I frequently make my own at-home infusions (more on that in a future post). However, for National Tequila Day this year I wanted to shake it up a bit (see what I did there?) from my usual fruit and herb-infused margaritas and make something a bit different.
I’m all about tomatoes in the summertime and here in Sac, we get the best of them. They don’t call it Sacratomato for nothing! I know what you’re thinking, “what do tomatoes have anything to do with tequila?” You just wait…
A fresh tomato-mint margarita. I was inspired by this recipe from The Chic Site, with a few little tweaks of my own.
The result is a super refreshing, lightly sweet and yes, tomatoey drink that will leave you wanting another (and another, and another). And, you know what? It’s Friday and National Tequila Day so you have my permission to have an extra one… or two.
Fresh Tomato-Mint Margarita
Adapted from The Chic Site
Ingredients
6 grape tomatoes (yellow, green, orange, red or a combination)
4 large or 6 small fresh mint leaves, plus more for garnish
Juice from 1/2 a lime, freshly squeezed
Juice from 1 lemon, freshly squeezed
2 tablespoons plus 1 teaspoon simple syrup
2 ounces blanco tequila
1/4-1/2 club soda or sparkling water, to taste
Directions
In a cocktail shaker, muddle together the tomatoes, mint leaves, lime and lemon juices.
Pour in the simple syrup and tequila and shake with ice. Pour over ice into serving glass of choice and top with club soda or sparkling water to taste. Garnish with mint leaves, a slice of lime or lemon and a few grape tomatoes on a pick. Makes one large (approximately 8 ounce) drink or two smaller drinks. Cheers!
A Mochi Memorial
Whenever I bite into mochi—that soft, chewy Japanese rice cake—the taste immediately transports me to one particular Saturday afternoon in Honolulu.
It was December 2008 and the family had gathered at my grandpa’s house to begin the usual New Years’ preparations—the cleaning, purging, cooking and this year, the mochi-making.
Traditionally mochi is made by pounding cooked glutinous rice into a large, sticky mass—a task that requires one sizeable sturdy bowl, two strong men with two heavy pounders, and one brave soul who flips the rice in between blows.
However, on that Saturday afternoon there was no pounding to be heard, save for the quiet rumbling of the mochi machine, a new contraption that cooked and pounded the rice automatically. I was fascinated. Think of a bread maker without the baking component—a true wonder!
The mochi machine had a stately place in the kitchen that day. When the dough was complete my uncle poured out the scalding sticky mess onto the papered kitchen table. With floured hands, my sisters and I joined my grandpa in pinching off plump mounds, forming them into small circles and filling them with an, a sugary red bean paste. Pat, turn. Pinch, turn. The smooth rice ball becomes a treat so soft it melts in the mouth when fresh.
A few weeks ago I returned to Honolulu to pay one last visit to my grandpa, a precious time before he passed. While rummaging in the pantry I unexpectedly uncovered an old but familiar friend—the mochi machine! Rusted to the counter top and comfortable in its dusty corner, the trusty green and white mochi maker was a silent memorial from the past.
It is unlikely that I’ll soon hear again the warm rain pattering against that tiled roof or smell the scent of hibiscus and plumeria lifted from the outside garden. Yet give me one taste of soft, sweet mochi and I’m transported right back to that beloved house in Honolulu.
Quick Mochi Recipe
1 cup mochiko (rice flour)
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup water
Katakuriko (potato starch) or cornstarch
Optional: An (red bean paste)
Stir together rice flour, salt and sugar. Stir in 1/2 cup water to form soft dough. Cover and microwave on medium high, 10 minutes. Rest 3 minutes. Turn and cook additional 2 to 3 minutes or until done. Cut or pinch off 8 equal pieces and form into smooth round shapes. Dust with katakuriko (potato starch) or cornstarch as needed to prevent sticking. Serve rice cakes the same day while fresh, if possible.
Red Bean Variation: Pinch off walnut-size pieces of steamed mochi. Place 1 tablespoon an (red bean paste) into each circle of dough; pinch edges to seal and dust with katakuriko (potato starch).
Recipe courtesy of Cuisine: The Legacy of the Japanese in Hawaii
If you’re looking for mochi in the Sacramento area, you’ll likely enjoy the varieties at Osaka Ya and Oto’s Marketplace.
Osaka Ya
2215 10th Street
Sacramento, CA 95818
http://www.osakaya-wagashi.com/
Oto’s Marketplace
4990 Freeport Blvd
Sacramento, CA 95822
http://www.otosmarketplace.com/
Papa Callahan’s Traditional Red Wine Sangria
By Meagan Cross
Although I have lived my entire life in California, which is notorious for temperate weather, I am in love with the changing of seasons. Every time they show themselves, a little excitement trickles through my body. I don’t want to pick favorites, but I have to say that the change from spring to summer is pretty exciting! Although it’s not quite here, I can feel the warmth coming through, which means backyard barbecues, pool parties and delicious summer sippers.
There are so many refreshing beverage options, but one of my favorites is sangria, and this Spanish cocktail is ideal for more than one reason:
1) Seasonal fruit – Let’s face it, although we live in California and have more options than most year round, the best time to buy or harvest fruit is during the summer months.
2) Versatility – I am a bit of a traditionalist, but you can make Sangria HOWEVER you want: kumquats, loquats, white wine, red wine, lime water, bubbly water. The sky is the limit, and that’s what makes sangria THE COOLEST.
3) Perfect for entertaining – Preparing sangria can be done in advance of a party. I love me a flavored martini or margarita, but sangria is sure to impress without the maintenance of blending or shaking.
Many of my recipes come from my father, who I refer to as “Papa Callahan.” He is a master entertainer, chef and mixologist whose sangria, although traditional, packs a punch!
Papa Callahan’s Traditional Red Wine Sangria
Ingredients
4 medium oranges
1 medium lemon
1 medium lime
3 bottles red wine
½ cup simple sugar syrup*
2 cups sparkling water (experiment with your favorite flavored sparkling water)
½ cup brandy
Preparation
In a one gallon container, squeeze the juice of the oranges, lemon and lime. Add squeezed fruit skins into the container. Pour the wine over the fruit and juices. Refrigerate for three hours or overnight.
When Ready to Serve
Fill pitcher half full of ice. Then fill three fourths of the pitcher with sangria mixture. Sweeten with simple syrup and add sparkling water and brandy. Serve over ice and garnish with orange slices.
I enjoy my sangria with Spanish tapas, but it’s also the perfect addition to a traditional barbecue or during an evening of entertaining friends!
* To prepare simple syrup, place 1/2 cup water and 1/2 cup sugar in small saucepan and cook over medium heat until sugar is completely dissolved into water. Let cool. Psst…you skinny girls out there: substitute cane sugar with Splenda and enjoy a guilt-free summer beverage.