Arroz con Pollo

Posted on 1 November 2011 | No responses

This recipe has evolved from my mother’s easy-to-follow (and wonderfully yummy) original. This is based on the original recipe my mother sent me in college. I’ve carried the it around with me for years and, stapled to it, a recipe from my Aunt Argie. I’ve run out of room for more notes on the worn and creased original print-out from 1996 or so.

As always, suggestions and other arroz recipes are welcome in the comments below.

Arroz con pollo
Ingredients
4 tbsp olive oil
2 lb (boneless) chicken thighs
1 lb (boneless) chicken breast
1 large onion, diced
1 satchet Sazón Goya (Sazón with Coriander and Annatto)
3/4 tsp garlic powder
3/4 tsp black pepper
3/4 tsp turmeric
1/4 tsp epazote
2 cans diced tomatoes, drained (2 x 14.5 oz)

1 can chicken broth (14.5 oz)
1 lb white rice (2 cups)
1 jar pimento-stuffed olives, drained (4-5 oz)
1 jar capers, drained
Directions
  1. Cut-up chicken into large cubes, removing bones if necessary.
  2. In 10-12 qt pot or Dutch oven, heat 4 tbsp olive oil over medium heat for 3 mins. Add chicken and onions and cook until chicken is lightly browned and onions are translucent.
  3. Add Sazón Goya, garlic powder, black pepper, turmeric, and epazote. Stir well and increase heat to high.
  4. Over hight heat, add tomatoes and chicken broth, and heat to boiling.
  5. Stop, take a breather, and kibitz for a bit.
  6. When boiling, reduce to low; cover and simmer for 10 minutes, stirring occasionally.
  7. Add rice and bring back to a boil. Once boiling, reduce heat to low; cover and simmer for 20 minutes (or until rice is just shy of al dente).
  8. Stir in olives and capers (smart people would never have drained the olives or capers!) and heat through.
  9. Serve with a hoppy beer like Terrapin Rye Pale ale, Ellicottville Pale Ale, or Ithaca Cascazilla.
Kidney Beans
Ingredients
1 tsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 can red kidney beans (16 oz)
Directions
  1. In small stock pot, cook onion and bell pepper in oil until onion is translucent.
  2. Add beans and warm through.
  3. Serve alongside rice.

I hope that you enjoy eating this as much as I enjoy cooking it!

Local Farmers’ Markets

Posted on 8 June 2011 | No responses

Being the food geek that I am, I’ve been wanting to know when and where the local Farmers’ Markets are. This list is for the Rochester area and includes Ontario, (mostly eastern) Monroe, Seneca, and Wayne counties. This list is not exhaustive and I did not include farm markets or fruit stands. For more information on other local markets, please see the list of links at the bottom of this post.

If there’s anything I’ve missed, please let me know. Thank you to everyone who helped me find this information!

Sunday

East Rochester
Techniplex lot (Commercial St.)
8:00am-12:00pm

Brighton
Brighton High School lot (1150 Winton Rd. S)
9:00am-1:00pm

Monday
 
Tuesday

Rochester Public Market
280 N. Union St. Off East Main St.
6:00am-1:00pm

Pittsford
3750 Monroe Ave.
8:00am-2:00pm

VA Farmers Market
VA Medical Center (400 Fort Hill Ave., Canandaigua)
1:30pm-5:00pm

Palmyra
Village Park (Rt. 31 & Rt. 21)
3:00pm-6:00pm

Rochester/Westside Farmers Market
St. Monica Church (831 Genesee St.)
4:00pm-7:30pm

Wednesday

Seneca Falls
People’s Park (Water St. by canal)
9:00am-1:00pm

Rochester/Foodlink Farmers Market
Washington Square Park, (Clinton Ave. & Woodbury St.)
11:00am-2:00pm

Sodus
58 W. Main St. (parking lot behind church)
2:30pm-6:00pm

Victor
Village Hall Parking Lot (60 East Main St.)
3:00pm-7:00pm

Macedon
32 Main St.
3:30pm-6:30pm

Rochester/Monroe Village Farmers Market
Blessed Sacrament Church lot (700 Monroe Ave.)
4:00pm-7:00pm

Thursday

Rochester Public Market
280 N. Union St. Off East Main St.
6:00am-1:00pm

Geneva
Minicipal parking lot (Exchange St.)
7:30am-1:00pm

Greece Ridge Mall
Ridge & Long Pond Rds., at Sears Parking Lot
9:00am-2:00pm

Waterloo
Village offices lot (south side of W. Main St.)
2:00pm-6:00pm

Newark
Central Park (Church St. & S. Main St.)
2:30pm-6:00pm

Clyde
Village Park
4:00pm-8:00pm

Irondequoit
Town Hall (1280 Titus Ave.)
4:00pm-8:00pm

Rochester/South Wedge Farmers Market
100 Alexander St. lot, at S. Clinton Ave.
4:00pm-8:00pm

Friday

Sauders Farmers Market
2146 River Rd. (1/4 mi. west of Seneca Falls)
8:00am-2:00pm

Clifton Springs
The Old Fire House (15 Railroad Ave.)
3:00pm-7:00pm

Seneca Falls/Montezuma Winery Farmers Market
Montezuma Winery (2981 Auburn Rd.)
3:00pm-7:00pm

Saturday

Rochester Public Market
280 N. Union St. Off East Main St.
5:00am-3:00pm

Fairport
58 S. Main St. (parking lot behind Bank of America)
7:00am-12:00pm

Lyons
Wayne County Courthouse
7:30am-11:00am

Webster Joe Obbie Farmers Market
Village parking lot (Rt 250 & Main St.)
8:00am-12:30pm

Pittsford
3750 Monroe Ave.
8:00am-2:00pm

Canandaigua
Mills & Bemon Sts. (East side of Main St.)
8:30am-12:30pm

Greece Ridge Mall
Ridge & Long Pond Rds., at Sears Parking Lot
9:00am-2:00pm

The Coffee Pot Project

Posted on 7 March 2011 | 1 response

Last year I read the article, “How to brew beer in a coffee maker, using only materials commonly found on a modestly sized oceanographic research vessel” and, although it sounded interesting, I didn’t really give it too much thought.

Well, fast-forward a year and I stumbled across the article again and, this time, I wondered if I could do something similar but, instead of using whatever I can find at-hand, I’d actually try to brew an all-grain batch of beer. I’ve got plenty of base malt and some specialty malts, some hops, and a couple spare growlers so why not give it a shot? All I really needed to buy was a new coffee maker (since I don’t want to ruin the one we use for coffee each morning!).

So here’s the first recipe I brewed-up:

Coffee Pot Project: Mild
BJCP Category: 11A (Mild)
Ingredients
7 3/4 oz Maris Otter
1/4 oz Roasted Barley
1 oz White Table Sugar (sucrose)
1/8 oz Brambling Cross (30)
1 tsp Fleischmann’s Dry Yeast
Equipment
1 Gallon zip-top plastic bag
Grain bag
Meat tenderizer or rolling pin
Standard basket-type, 12-cup Coffee Maker (I found one for $10 at Target)
1 regular coffee filter
Saucepan (2-4 quarts)
Small funnel
Growler
No. 6 1/2 drilled stopper
Airlock
3 x 12oz bottles and caps (for bottling)

I filled the coffee maker with water up to the 6 cup mark.

 Coffee Pot Project - Step 1: Mash Grains Once I’d measured out the grains, I placed them in the zip-top bag and then crushed them with the meat tenderizer; just crack the grain husks — don’t pulverize them. Once crushed, I poured the grains into the grain bag, loosely knotted the top, and then put the grain bag into the carafe with the knot hanging out the top. Then I ran the water through the coffee maker so that the carafe was full and, once full, I pulled the carafe out to dunk the grain bag up and down a few times to make sure all of the grains were saturated with the hot water.

With the coffee maker’s heating element still on, I let the grains steep for 30 minutes (let’s call this the “mash” cycle).

 Coffee Pot Project - Step 2: Sparge After the grains had steeped/mashed, I removed the grain bag from the the carafe and poured the liquid into the saucepan. I then put the coffee filter into the coffee maker’s basket and dumped the grains out into the basket/filter. I filled the coffee maker up to the 10 cup mark and then ran the water through to “sparge” the grains.

Once sparging had finished, I combined it with the mash water in the boil pot and boiled for 30 minutes, adding the hops at the start of the boil and the table sugar at 10 minutes.

Following the boil, I poured the wort into a sanitized growler (using the funnel), capped, and placed in the refrigerator to cool a bit before pitching the yeast. After pitching the yeast, I topped-off the growler with the stopper and airlock and set aside for a week before bottling.

While I was at it, I decided to go ahead and try brewing up another beer, as well:

 Coffee Pot Project - Step 3: Boil Coffee Pot Project: Stout/Porter
BJCP Category: I’m not so sure this one hit a specific category…
Ingredients
6 1/2 oz Maris Otter
1/2 oz Chocolate Malt
1/2 oz Roasted Barley
1 oz Brown Sugar
1/8 oz Brambling Cross (30)
1 tsp Fleischmann’s Dry Yeast

 Coffee Pot Project - Step 4: Fermentation I followed the same process as with the first beer but this time I remembered to take gravity readings. According to BeerTools Pro my Original Gravity should have been 1.040 but I over-shot that by a bit winding-up with an O.G. of 1.048. A week later, my final gravity was 1.006 (for an ABV of about 5.43%).

When it came time to bottle, I decanted each beer into a sanitized, 8 cup measuring cup (thanks to my wife, we actually have something like this in our house!). I then primed each of the sanitized bottles with 1 tsp of white table sugar and slowly funnelled the beer into each bottle, winding up with about 36 oz of beer total.

All-in-all, the Coffee Pot Project beers are a far cry from full 5 or 6 gallon batches but, as a fun experiment, they’re something I’ll definitely be repeating again. Initial taste tests of the Stout/Porter indicate that I probably used too much of the specialty grains so I’ll be dialing them back in my next attempt.

 Coffee Pot Project - Step 5: Bottle And, compared to a full 5 or 6 gallon batch, we’re not talking about a full “Brew Day” but more like an hour or two, from start to finish and including clean-up. The toughest part of the whole process is crushing the grains by hand and, even then, that’s not too bad. Cheers!

UPDATE: I wound-up with 3 bottles from each batch that I brewed. These beers were definitely ROUGH around the edges and need some work. The stout was “drinkable” but neither were something I’d share with others.

My $3000 Jukebox

Posted on 13 January 2011 | No responses

Delving deeper into the archives for this “Historical Perspectives” post, this is from July 19, 2002 and appears to be the second post I’d ever made to Anthurian. Originally, Anthurian was a plain static Web site but, as technology (and my needs) evolved, it went through mulitple incarnations. Unfortunately, some of my original posts seem to have gotten lost but this one is pulled from the ones I could save.

Well, I’ve ripped almost my entire CD collection to MP3s and have them on my Mac. I did it so that I could vary my listening and shuffle through my own music without having to bring CDs back and forth between work and home. Right now I have 15 gigabytes of music, which equates to over 8 days of music if I let it run continuously. I own the CDs and I’m not sharing them, so I don’t think that I am doing anything illegal. Actually, I’m glad that I did rip all of the CDs to MP3s because it turns out that some of the CDs were very difficult for iTunes to rip whereas others that I was ready to toss out I could salvage a few songs from.

Of course, putting all these songs on shuffle makes for an interesting play list. I’m not as varied in my music as some, but I’d like to think that I do have a wide range in musical tastes. For example, today’s playlist (thus far) runs as follows: “Blackeyed Blond” (Red Hot Chili Peppers), “Get Up (Sex Machine)” (James Brown), “Revival” (Allman Brothers), “Folsom Prison Blues” (Johnny Cash), “Cancion” (Alirio Diaz), “Irresponsible Hate Anthem” (Marilyn Manson), “Terminal Frost” (Pink Floyd), “Exit” (U2), “Blue Skies Bring Tears” (Smashing Pumpkins), “Corazon Espinado” (Santana). Of course, I have some “Various Artist” tracks in there from CDs like the Natural Born Killers or Friday soundtracks. I didn’t rip my classical CDs ’cause I just don’t think it would be right to take apart something like Mozart’s Requiem. Personally, I don’t think it’s right to use such a beautiful piece of music in a car ad, but that’s just me.

I read somewhere that men can be moved to tears (or an emotional response) more easily by music than women, whereas women react more to visual cues. I don’t know where I read this so if anyone knows what I’m talking about, please inform me. Anyway, I’m sitting here listening to “Franklin’s Tower” (Grateful Dead) and it just makes me feel so good. It reminds me of the concert in Highgate, Vermont that Chris and Bill and I went to. It also reminds me of driving my old VW Beetle out to Allen’s Falls and Dan sitting in the back seat giving (a drunk) Brandon Kleenex so that he could toss them out the window — all the while I’m trying to drive and control these two freaks and then they got ahold of the plastic trout that I had (and still have) in my back window. He and the plastic octopus kept them amused for the rest of the car ride home.

Simple Artisan Bread

Posted on 10 January 2011 | No responses

Adapted from the “Boule” master recipe at Mother Earth News

I’m not a huge baker but I love making bread and am always on the lookout for new recipes to try. I’ve tried various no-knead recipes but, so far, this one has turned out the best. Due to the relative ease of preparation — and the fact that I can keep the dough in the fridge and make multiple loaves out of it — this recipe has become our standard “house” recipe. I’ve made this recipe a couple times now and re-use a small bit of each previous batch in the subsequent ones hoping to (eventually) wind-up with a bit of sourdough flavor. Since discovering this recipe, we’ve started having fresh, homemade bread with most of our meals.

Artisan Bread
Ingredients
3 cups lukewarm water
1 ½ tbsp granulated yeast*
½ tbsp coarse kosher or sea salt
6 ½ cups unsifted, unbleached, all-purpose white flour
Directions
  1. Add yeast and salt to water in a large bowl or resealable, lidded container (do not use an airtight container!). Do not worry about getting yeast to totally dissolve.

    *NOTE: I mix the saved dough from previous batches of bread in with the water, yeast, and salt, cutting back to 1 tbsp yeast.

  2. Add flour to water/yeast mixture and stir together. If mixing becomes too difficult, mix with hands but do not knead! Will yield a wet dough which conforms to container.

  3. Cover container loosely and let bread rise for (at least) 2 hours at room temperature. After bread has risen, refrigerate dough for (at least) 3 hours.

  4. After dough has been refrigerated, sprinkle pizza peel or cutting board liberally with cornmeal (to prevent loaf from sticking).

  5. Remove dough from refrigerator and sprinkle flour liberally over surface. Cut off about a 1-pound (or grapefruit-sized) piece of dough.

  6. Gently stretch and knead dough, adding flour as-needed to keep it from sticking to your hands. Form dough into rough ball.

  7. Pre-heat oven to 450°, placing baking stone on middle rack and a small, shallow pan (for water) on another rack. Leave enough room between racks for bread to rise.

  8. Place ball of dough on pizza peel/cutting board and let rest (uncovered) for 40 minutes.

  9. Dust top of loaf with flour and slash ¼ inch deep cross or scallop pattern into top of loaf.

  10. Slide loaf off pizza peel/cutting board onto baking stone and then quickly pour about ¾ cup hot water into shallow pan. Bake for about 30 minutes or until crust is golden brown.

  11. Remove bread from oven and let rest on wire rack for at least 20 minutes.

  12. Remaining dough can remain refrigerated for up to 2 weeks, cutting off loaves and baking as-needed. Dough can also be frozen in 1 pound portions and defrosted overnight prior to baking day.

UPDATE: I’m on the sixth or seventh generation of this bread. As I approach the end of each batch of dough, I pull off about a golf-ball sized piece and put it into a ramekin containing my “mother”. This is actually a yeast, dough, and water slurry that I retain in the refrigerator until 48 hours before I want to start the next loaf. I’ve been culturing the yeast and, besides the granulated yeast I’d begun with (in this case Fleischmann’s), I’ve added the slurry from the end of a couple bottles of geuze (Boon Oude Geuze and Oude Gueuze Vieille) to help quicken the souring process.

Now, I no longer use plain granulated yeast when making my batches of dough; I just add a couple tablespoons of the “mother” yeast slurry and follow the same steps as before. The younger the dough, the more minimal the sourdough flavor but, as the dough ages in the refrigerator, it takes on a wonderful flavor!

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