Queso Besos

My mentor has recently flown me and one of my Zambian companions, Kara, to the International Maize and Wheat Improvement Center (CIMMYT for short) in Texcoco, Mexico! Our 10-day trip has been a crash coarse in maize breeding research. Since maize is the overriding theme of my thesis work, I am enjoying this trip because it allows me to get to know maize on a more intimate level. I've walked the neat rows of stalks ready for harvest with the hot sun on the back of my neck, breathing the dusty air from the dry clay from which it grew. Kara and I have learned how to score the maize cobs for color, texture and "sexiness".  Although the maize here is selectively bred, or biofortified, with various nutrients (such as provitamin A that turns the cobs bright orange) for future dissemination into other parts of the world, maize is extremely important to Mexico. In fact, it originated from here! There are corn tortillas, chips, tamales and even novel corn-based cereal flavors like Coco Zucaritas (chocolate corn flakes staring Tigre Tono).  

Sexy, orange CIMMYT maize.
Celaya, Mexico.

Farm-to-table food.
Tortillas prepared from orange maize.

The pictures above are an example of some of the maize that we harvested, as well as the final edible product. A trademark of many Mexican corn products is nixtamilization, aka treatment with lime. So for our "End-of-Harvest Fiesta", the workers nixtamilized some of our orange corn and prepared traditional corn tortillas for the meal. I was so impressed by the vibrant color of the cooked product. Maize is a-maize-ing!

But of course maize isn't the only food that Mexico has to offer. There are peppers, tequila, cactus, tomatillos, and carnitas. I had a diverse tour of Mexico cuisine, trying my best to taste the most exotic things. Below you will see a photographic description of my food adventures. And for the record, no food illness yet (knock on wood).  I think Andrew Zimmerman would be pretty proud of this Midwestern girl!  When I get back to my Madison kitchen I will set out to find the perfect homemade Salsa verde and Margarita recipes.

Rabbit cooked in cactus skin.
Tlaltizapan, Mexico. 

Beef (tongue, intestines, stomach, and ears), goat, salsa verde, tortillas.
Harvest Fiesta in Celaya, Mexico.

Cactus fruit (tuna).
"One too many will plug you up."
Celaya, Mexico.

Kara and Magic fruit.
Sherbet-like flesh with large brown seeds.
Celaya, Mexico.

Pan-fried Caterpillers
Tlaltizapan, Mexico

Mystery fruits. Very bitter!
Celaya, Mexico.

Final words: "Los besos saben con quesos"
This is an expression taught to me by a local here. It literally translates to "kisses taste like cheese."  It is a funny rhyme, really, but I think I'll always remember my experience here as one big cheesy kiss. Seductive. Exciting. Flavorful. Mexico. 

Monkey Business

A kitchen appliance that I have loathed since purchasing is the Magin Bullet. It does not grind coffee without smelling like burning rubber, it gets stuck on ice cubes, and the seal in the lid never seems to do its job. However, I have recently redeemed my affection for the darn thing thanks to its help in creating the best elixir for the dreaded mid-day slump:

The No-Chunky Monkey Smoothie
Makes 1 serving

1 cup whole milk
1 ripe banana, peeled and cubed
1 heaping spoonful almond butter
2 tablespoons cocoa powder
1/2 tablespoon wheat germ
Pinch of salt

Combine all ingredients (milk first so the almond butter doesn't stick) and blend until smooth and frothy! Add more milk if necessary. 

Stepping on my nutritional soapbox for a second, this smoothie keeps you full and energized because its loaded in protein, fiber, and healthy fats. The sweetness from the banana brings out the chocolate so there is no need for sugar. Lots of flavor without the "chunky"! I'm documenting it here for safe keeping. 

Ice Wine at Wollersheim

Yesterday afternoon, three curious ladies drove north of town to the quaint vineyards of Wollersheim to taste a reserved wine known as "ice wine".

Happy Winers
Emily, Emily and Andrea

With a complementary tasting ticket we got to wander upstairs to a small room filled with rosy cheeks, harp music, and small plastic cups containing the curious liquid. After a few small sips we concluded that ice wine resembles a sweet cough syrup. Ew. This was so disappointing given how labor intensive it is to prepare! The grapes need to remain on the vines until frozen at 5-10 degrees. Harvest usually occurs mid-December in snowy conditions. The grapes must be picked frozen and pressed frozen according to ice wine protocol. I really like the idea and the unique tradition behind making this wine. Perhaps it requires more than a few quick sips to get to know this sweet, thick drink, or a thoughtful food pairing to balance the flavors. I can imagine it might be quite good as a dessert wine paired with dry cheeses and fruit spreads.

I bought a bottle of cranberry wine, recommended by Andrea, and the three of us sat in the grass and watched the crisp, golden sun slowly dip behind the beautiful Wisconsin country side. Just a blink and we were in Tuscany (minus the creepy Italian tress)!

Wollersheim Vineyards.
Future harvests.

Madison Graze-ing

There is a new restaurant on the Capital Square and my parents, Joe and I made a first-time visit this past Saturday. It's called "Graze" and it is the second gastropub to open its doors on the Square this year (the other being Coopers Tavern). I wish I had my camera to take pictures of the food but instead I will attempt to describe our experience. In a nut shell, it was fantastic!

Before I begin talking about Graze I really must back up because this wonderful evening truly began at the Memorial Union Terrace. Dad, Mom and I scouted a great table to the left of the bandstand with a great view of Lake Mendota. We celebrated the Badger's defeat and continued possession of Paul Bunyan's axe (or I did seeing lack of Badger spirit from them seen in this picture... ahem!) and another great family get-together  with a few pitchers of Octoberfest. Joe was able to escape for the night from his medical school rotations in La Crosse and join us for the evening. He met up with us here and after a long happy hour we strolled up to the Capital.

Papa and Mama Nuss
Union Terrace

Graze was opened late summer and is a sister restaurant of the Madison-famous, L'Etoile. According to one of my friends who got to speak to the owners, L'Etoile wanted to extend their farm-to-table enthusiasm to the general public through a more casual and affordable menu. With Chef Tori Miller as the star of the kitchen and sister/co-owner Traci Miller as the brains, the US-Bank building resembling clear legos (and frankly very ugly) was transformed into a locavore hub that houses both L'Etoile and Graze.

Our party of four arrived a little after 8:00pm and we hung out at the bar for almost another hour sipping St. German margaritas and Tyranena "Bitter Woman IPA", grappling over which appetizers to order until our table was ready. The atmosphere was unique in that the glow of the room came mostly from stray light reflecting off the Capital building across the street. There are so few places where history and dining mingle so intimately.

Onto THE GRAZING! We ended up deciding on three appetizers: Fried Sassy Cow Cheese Curds, Pork Buns, and Potato Fondu. The cheese curds were out of this world! Large cheddar curds were dipped into vodka batter, deep-fried to crispy perfection, and served with homemade ranch. The Pork Buns were a bit small and the bread was soggy in my opinion, but tasty. The Potato Fondu were croquettes, which to me tasted like fried mashed potato balls, and served with goat cheese dipping sauce. Between the curds and fondu I could have gone home happy right then and there! 

Dinner came and I ordered the Artesian Rainbow Trout served with butternut squash cubes, lemon butter and fried capers. I saw it reviewed in the Isthmus magazine and decided to give it a whirl myself. There was a balsamic vinegar reduction that encircled the trout and made for an excellent matrimony of flavors as a whole. Joe ordered the Pub Burger, which I have to admit I will probably order next time we visit. It was served on a english muffin with a hearty side of frites and aioli. We talked later and as it turns out he was eyeing my dinner the whole night. I guess we could have swapped! Mom ordered the steamed mussels that came in a large white bowl that collected butter broth at the bottom. She said it was so good she wish they would have served it with a spoon. I dared her to drink it out of the bowl because the bowl did have handles! What my Dad ordered has escaped me! It was a meet and cheese sandwich fixed with frites but I can't match it to anything on the menu. I need to remember to ask him next time we chat but I'm guessing it was the Pork Charcurterie. 

We are grazing, and grazing, and well by this point in the evening we are just pigging out! Just when we finishing our meals and stuffed to the brim, the waitress offers the dessert options. What do we do? We accept! A round of hazelnut pie a la mode and "sea-spray" flavored snow cone. 

Final grading of Graze: "A"

I plan on visiting again for the Mac 'N Cheese and drinks out on the patio some crisp autumn afternoon to come. They also serve Brunch and Lunch.  

Visit their website here.

Homecoming Eve

Its Friday night and I've filled my apartment with the smell of browned beef and onions. Next to fresh bread in the oven, this is one of my favorite scents (food-nerd alert)! Tomorrow morning when I wake up it will be a nice reminder of the wonderful chili to come. My parents, Tony and Connie, are driving down for a visit and will be arriving around noon, aka the middle of Badger football! It also just so happens to be the homecoming game versus Minnesota. I told my dad that if he chooses to wear his Gopher sweatshirt I won't be speaking to him for the entirety of the weekend. Actually I think the heckling he would get from the swarms of Badgers on campus would wear down any opponent's pride, driving anyone to switch into red camouflage! I've seen it happen.

But what better way to enjoy football festivities than hot chili and cold beer? My fridge is currently stocked with Capital Brewery Octoberfest, New Glarus Moon Man, O'so Brewery Hopdinger (new from Milwaukee), and a few cans of Hamm's for nostalgia. In the morning I will turn on my trusty crock pot and let the chili simmer during the time my parents are traveling. I think I will also toast up some sourdough bread and shred some swiss cheese for garnishing (why swiss? its all I have at the moment next to processed orange-something but I think it might work out nicely). And the best part, we don't have to worry about paying out the nose for a parking spot downtown.  The worst part, however, is that the game isn't available on my basic cable package and the weather is forecasted to be in the upper 70's! I think I'll just make sure the beer is extra cold and may even turn on my air conditioning. Chili is only good with a side of chill! It is probably how it got its name (and partly due to the capsicum plant). 

The recipe I used is called "Spicy Chili" out of the Joy of Cooking cookbook. The beef that I had on hand was so lean I added some olive oil. I also misread the recipe last night and scribbled down on my grocery list only half of what was needed for tomato products (sauce and stewed tomatoes) so I compensated by adding a can of tomato paste and extra water. I may add some beef bouillon at some point tomorrow. The amount of spices the recipe called for was a bit much, in my opinion, of the wrong flavors. It asked for heavy helpings of Italian seasoning, basil, and oregano. Although it called for chili spices, I added some dried chili pepper flakes, cumin, and molasses instead of brown sugar.  I feel like a chili should be less like an Italian tomato sauce and more like a hardy, spicy stew. Next time I would like to try using cubed steak and real minced peppers (serrano or chili piquin perhaps).  

Go Red!